In today’s restaurant scenario where change is the only constant, food brands are constantly coming up with new and innovative ideas to sustain in the fast evolving market.
And, supply chain being major concern in the industry, these brands is facing great concern when it comes to sustaining the best raw materials. “30-40 per cent foods are wasted because of supply chain and logistic,” shared Krish Iyer of Walmart India.
Speaking at 5th Indian eRetail and Retail Congress organized by Franchise India and Retailer magazine, the congress saw over 50 industry leaders sharing their view on creating and contributing to sustainable environment.
At a time when food is the major sector to grow in India, both in terms of inviting local as well as international investments, the sector is major job creator than any other sectors.
“We are poised to create ease of doing business in India,” added Atul Chaturvedi, Joint Secretary, DIPP, Ministry of Commerce & Industry who is of the view that customers today look for an experience while shopping.
Innovation is the key
Not only this, lately food brands are focusing on delivery best customer experiences when it comes to gaining recognition. Players like Burger King, Pizza Hut are constantly bringing loyalties and newer experiences at their restaurants to attract more customers and make their regular customers comeback customers.
“Freshness of the ingredient is the biggest need today. We regularly focus on launching new flavours, product to enhance customer experience at our outlet,” said Unnat Varma, MD, Pizza Hut, Indian subcontinent who is running close to 400 restaurants of Pizza hut world’s famous pizza franchisee in India.
Likewise, Burger King which is another QSR chain and is one of the leaders in burger business globally tries to play with the flavours and launching new range of burger every four months so that whenever a customer comes to their outlet there is something new for the brand to offer.
Hence, in order to continue grow in a competitive market lie India where every single day a restaurant is opening its door, innovation and uniqueness is the only key to get healthier business.
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