What does restaurant recruitment in Covid world looks like

Malaika Arora has joined hands with restaurateur Dhaval Udeshi to launch the first of a kind chain of restaurants that serves a perfect mix of the British Old-World Charm & Quintessential. 

Tucked away in the leafy bylanes of Pali Village in Bandra, and housed in a 90-year-old quaint, weathered bungalow, Scarlett House makes a bold entrance to the city’s culinary scene. 

For Malaika Arora, Scarlett House is truly a labour of love. “I’ve always been a firm believer in the fact that food brings people closer. I myself host and eat with the same ethos. Food isn’t just about calories and macros, but also sustenance and most importantly—love. That’s what we have tried to do at Scarlett House. This has been a long-standing dream and finally it’s coming to fruition. The fact that I’m doing this venture with my son Arhaan, makes it all the more special,” she shared.

With its unmissable brick red exterior and a charming design philosophy that makes you feel like you’re in an extension of a living room, everything about Scarlett House is designed to make you feel right at home—from the vintage crockery and old-world charm that has been retained in the interiors, to sun-lit nooks and corners and a culinary philosophy that focuses on clean eats backed by wellness. 

The doors to Scarlett House officially opens in December, 2024

With four partners at the helm, Dhaval Udeshi, founder of Dhaval Udeshi Hospitality, celebrity entrepreneur Malaika Arora, her son Arhaan Khan along with Malaya Nagpal; the quartet have combined creative forces for a refreshing concept that the city hasn’t experienced before, alongside creating a platform for indigenous small manufacturers to offer wellness products and reach out to the right audience. 

“After launching over 20 hospitality projects I wanted to curate something that was more than just food— I wanted to craft a dining experience that feels like home, but with a touch of culinary adventure. Scarlett House is a culmination of global cuisine curated through locally produced ingredients. This is the first Scarlett House and we plan on expanding the brand with more outlets in Mumbai and other cities in India and across the globe, along with the Scarlett Retail kiosks at strategic locations,” added Dhaval Udeshi. 

You have a wholesome menu that evolves through the day, a dedicated water bar serving an assortment of healthy elixirs, a cocktail bar that will feature a compact menu of tipples (and is by-invitation only), along with a selection of retail products where the restaurant has teamed up with small-batch, local vendors, in an effort to give them a platform to showcase their produce. 

The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section, and seating that features cosy sofas and armchairs where you can while away your afternoon. Take the wooden staircase to the upper level which resembles an intimate, attic-like space with vintage wallpaper, a cocktail bar (operational once the restaurant receives its liquor license), a live sushi bar and a reading corner where you can settle in with a book.

“There is a shift in the F&B industry, particularly in the post pandemic world. More and more people want to go out, but It’s not just about the food anymore. Customers are looking for an overall experience every time they go. Scarlett House intends to provide this and plug the gap that currently exists in the Indian market today. That’s where we see tremendous value and what forms our core investment thesis for a brand like Scarlett House” by Afsana and Amit Verma, Investors and Partners at Scarlett House.

 

In a world that often starts with a cup of coffee, Nothing Before Coffee (NBC) has managed to transform a simple morning ritual into a lifestyle statement. From its humble beginnings in Jaipur in 2017 to its ambitious expansion plans spanning continents, NBC has positioned itself as a trailblazer in India’s burgeoning coffee culture. Co-founder Anand Jain offers an inside look into the brand’s inspiring journey, its signature innovations, and its vision for the future.

A Passion for Brewing Perfection
In 2017, childhood friends Akshay Kedia, Anand Jain, Shubham Bhandari, and Ankesh Jain set out on a mission to revolutionize the coffee experience in India. The brand was born out of a love for coffee and a vision to serve it with a touch of innovation. Starting with a single outlet on Tonk Road in Jaipur, the founders were determined to make freshly brewed coffee accessible to everyone.

“We’ve always believed that coffee is more than just a beverage; it’s a way of life. At NBC, our goal has always been to deliver a premium coffee experience while keeping it approachable and affordable for our customers,” says Anand Jain, Co-founder of NBC.

Their approach was straightforward yet ambitious: blend global coffee trends with flavors that resonate with Indian palates, and create a space where people could enjoy every sip of their favorite beverage. With a menu boasting over 100 beverages, NBC quickly carved out a niche in the competitive quick-service restaurant (QSR) market.

A Signature Innovation
At the heart of NBC’s success is its unique creation—the Shrappe, a delightful blend of frappe and shake. This signature drink has become synonymous with the brand, offering a creamy, indulgent experience that appeals to coffee enthusiasts and casual drinkers alike.

“Our Shrappe is not just a drink; it’s a testament to our dedication to quality and creativity,” shares Jain. “It embodies everything NBC stands for: innovation, flavor, and an uncompromising commitment to excellence.”

With flavors like Hazelnut Shrappe, Lotus Biscoff Shrappe, and the classic Creamy Shrappe, the brand continues to push boundaries, setting a new standard in the Indian coffee market.

A Rapidly Expanding Retail Footprint
Since opening its first outlet, NBC has experienced exponential growth. Today, the brand boasts 71 outlets across India, including a newly launched international location in Portugal. By 2025, NBC plans to expand to 80 new outlets, with a long-term vision of opening 400 outlets worldwide, including 150 across Europe.

“We’re focused on making premium coffee accessible to a wider audience, especially in tier 2 and 3 cities,” says Jain. “Our expansion is not just about numbers; it’s about bringing the NBC experience to as many people as possible.”

India’s Evolving Coffee Culture
In a traditionally tea-centric nation, coffee is now becoming a staple, especially among younger consumers. NBC has been at the forefront of this cultural shift, capturing the imagination of India’s youth with its innovative offerings and experiential spaces.

“Younger consumers are redefining coffee culture in India. They’re curious about different blends, brewing techniques, and global trends. Coffee is no longer just a drink—it’s a part of their lifestyle,” notes Jain.

From specialty brews to cold brews and plant-based milk options, Indian consumers are increasingly aligning their preferences with global coffee trends. NBC has skillfully adapted to these changing tastes by offering a mix of global innovations and local flavors.

Sustainability and the Future of Coffee in India
As coffee culture deepens in India, sustainability has emerged as a key trend. Consumers are becoming more conscious of the environmental and ethical aspects of their coffee choices, from bean sourcing to packaging.

“Sustainability is not just a buzzword; it’s the future of coffee. At NBC, we are committed to using ethically sourced beans and exploring eco-friendly packaging options to meet the growing demand for conscious consumption,” says Jain.

Over the next 3-5 years, Jain predicts a surge in demand for specialty and artisanal coffee, along with a growing preference for plant-based milk options like oat and almond milk. Experiential spaces offering immersive brewing experiences are also likely to become more mainstream, further enriching India’s coffee landscape.

The Role of Innovation in NBC’s Success
Innovation has been a cornerstone of NBC’s strategy since its inception. From crafting unique beverages to introducing experiential spaces, the brand continually evolves to stay ahead of the curve.

“Innovation is at the heart of everything we do. Whether it’s creating new drinks, adopting sustainable practices, or enhancing the customer experience, we’re always looking for ways to push the boundaries of what’s possible,” shares Jain.

A Global Vision
As NBC sets its sights on international markets, its mission remains the same: to deliver exceptional coffee experiences that delight and inspire. The upcoming flagship stores in Europe will serve as a testament to the brand’s ability to blend local flavors with global trends, bringing the NBC magic to a broader audience.

“We’re not just building a brand; we’re building a community of coffee lovers who appreciate quality, creativity, and innovation,” says Jain. “Our journey has just begun, and we’re excited to share it with the world.”

Brewing Success, One Cup at a Time
Nothing Before Coffee has come a long way from its modest beginnings in Jaipur. With a menu that delights the senses, a commitment to sustainability, and an unwavering focus on innovation, NBC is well on its way to becoming a global coffee powerhouse. As it continues to grow, the brand remains true to its mission of delivering excellence and redefining the coffee experience for millions.

In the words of Anand Jain, “At NBC, we don’t just brew coffee; we brew connections, experiences, and memories. That’s the essence of who we are.”

 

In a welcoming mode, Delhi government recently announced 24-hour operations of restaurants in Aerocity, which has grown into a prominent and posh restaurant and nightlife hub with the presence of top 5-Star Hotels, Luxury Restaurants and Bars.

“Already home to some four-star and higher-rated hotels operating round the clock, Aerocity will now see its restaurants follow suit, offering greater access to diverse dining options,” shared an official statement.

According to reports, Chief Minister Atishi approved the proposal aimed at attracting more tourists and raising government revenue through enhanced licensing fee.

“This 24x7 model is not only expected to enhance visitor experiences but also contribute significantly to the state’s revenue,” the statement added.

Citing their excitement and welcoming the move, restaurateurs saw this as an opportunity to boost business as well as tourism as Aerocity being present in the vicinity of IGI Airport.

“This new option will be an exciting addition for both tourists and Delhi residents looking to enhance their weekend experiences. As a family-oriented restaurant, our intention is to offer this service specifically for weekends, creating a special treat for families. That said, we are currently uncertain about the clearance from Delhi Police and will proceed only once we have the necessary approvals,” shared Amit Bagga, Co-Founder & CEO, Daryaganj Hospitality.

The initiative mirrors a similar policy in Haryana’s Gurugram, where restaurants have seen revenue gains by operating extended hours in exchange for extra fees.

Earlier on Tuesday, the Delhi government had also approved 24-hour operations for an additional 111 shops and commercial establishments. With this latest round of approvals, the number of establishments allowed 24-hour operations has now crossed 700.

“It is an exceptional great move of Aerocity becoming 24x7 place in Delhi. This comes as an ease to tourists who fly late night, great move for corporates who have late shifts. Not only as revenue generation but this also takes India a level up to compete on nightlife standards,” pointed Umang Tewari, Founder of Liv Bar at Aerocity by adding that with more hours in place for restaurant to operate, we also get an edge to be more dynamic in our approach in catering to the diversity of audience.

Commenting on the same, Sharad Madan and Naresh Madan, Co-founders & Directors of Khubani, said, “Extending operational hours to 24/7 in Aerocity is a game-changer. It will boost tourism and nightlife, while providing greater convenience and vibrant experiences for our guests.” 

 

India's growing need for casual yet fine eating experiences is the driving force behind the growth of casual dining segment. The informal eating landscape in India has changed as more customers seek out establishments that provide experiences rather than just a meal. From being, 1,11,200 Crore market in 2023, it has grown to be the largets market by capturing 48.6 per cent share of the overall segment.

And, with Gen Z and millennial demanding authentic experiences and contributing to the emergence of informal dining. The need for more social and dynamic settings outside of regular eating is what's driving this trend. 
Driven by the Experience 

The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a high-quality dining experience at an affordable price. Balancing this demand for excellence with the need to keep offerings cost-effective is critical. The current trend sees casual dining evolving beyond just food, with more emphasis on ambiance, presentation, and an overall guest experience. The future of casual dining lies in continued innovation, with restaurants introducing more health-conscious options, fusion cuisines, and adopting digital services like contactless menus and payments which is already on trend now sine last few years. This segment continues to grow as a preferred dining choice for both everyday meals and special occasions.

“At BeeYoung Brewgarden, we’ve tapped into this trend by pairing our craft beers with activities like bocce ball and arcade games, making dining out an event to look forward to. The journey isn’t without challenges, though. Keeping up with rising operational costs and ensuring fresh, locally sourced ingredients is no easy task. But, by embracing trends like fusion cuisine and conscious dining, where sustainability and local ingredients are key, casual dining continues to flourish. We’ve also seen a rise in cocktails and craft drinks that cater to a more adventurous palate—our Nuttea Sour is a great example, offering bold flavors with a refreshing twist and presentation is key,” explained Abhinav Jindal, CEO & Founder of Kimaya Himalayan Beverages.

It is also a fact that great dining experience involves more than just food. Personalized services, like crafting custom drink pairings, making guests feel special. And it’s not just about indulgence conscious dining, with fresh, locally sourced ingredients, is something that today’s diners really appreciate. Our unique drinks and craft beers ensure every sip is an adventure. Overall, it’s the playful mix of great food, interactive entertainment, and affordability that turns casual dining into a fun, go-to experience for everyone.

“Social has successfully tapped into these trends with a hyper local approach, blending culture, food, and connection to stay ahead in this evolving market. Casual dining has redefined the guest experience, offering a holistic approach that goes beyond just serving food. It elevates hospitality by blending comfort, creativity, and culture, making dining out more than just a meal it's an engaging experience that unfolds throughout the day. This segment meets the evolving preferences of millennials and Gen Z, who seek unique environments that adapt to their needs, from co-working spaces in the morning to vibrant social hubs by night,” pointed Ranveer Sabhani, Chief Business Officer, Impresario Entertainment & Hospitality Pvt. Ltd.

Casual dining brands are embracing the character of each community they serve, creating spaces that reflect local tastes while offering something distinct. For example, SOCIAL, part of Impresario’s portfolio, utilizes a pincode strategy to make each outlet feel connected to its surroundings and bring communities together. 

It is certain that casual dining chain can maintain their success by drawing new clients by adopting technology advancements, providing distinctive menu items, and emphasizing effective operations. Restaurants will need to keep ahead of the curve and adjust to shifting customer tastes as food culture and consumer behavior continue to change. By doing this, they can maintain their position in the competitive restaurant business and keep giving their patrons an amazing eating experience.

 

Artisan baking is experiencing a revival, driven by consumer demand for quality, authenticity, and craftsmanship. In contrast to mass-produced baked goods, artisan baking emphasizes traditional methods, natural ingredients, and small-batch production. This shift has fueled the demand for skilled bakers and pastry chefs, whose expertise in slow fermentation, sourdough starters, and handcrafted techniques sets them apart in the culinary world.

Since bread was a staple food in ancient societies, artisan baking has its roots there. Nonetheless, the industrialization of food production sparked the start of the contemporary artisan baking movement in the late 20th century. All they want was to reclaim the traditional methods.

Who were the pioneers?

Pioneers of the artisan baking movement included American and European bakers who emphasized natural leavening agents, delayed fermentation, and stone-ground flours in their efforts to bring back traditional methods and ingredients. This move towards artisanal methods was a response to the public's increasing desire for real, handcrafted goods that prioritized flavor and quality. A growing desire for real, homemade goods with an emphasis on flavor and quality led to this trend towards artisanal methods.

Demand of Skilled Artisan Bakers

The demand for skilled artisan chef is increasing day-by day. Many culinary schools and other organizations have expanded their baking programs due to the increased demand for talented artisan bakers. These courses now focus on the artisanal aspect of the profession, providing specialized training in pastry arts, sourdough baking, and traditional bread-making methods from other countries.

The Market Size

The market for artisan bakeries is expected to expand at a compound annual growth rate (CAGR) of 4.80% between 2024 and 2032. In 2023, the market had a valuation of $5.1 billion. The market is expanding due to customers' growing desire for bread that tastes better and is made more authentically around the world. 

What’s shedding the limelight?

Chef Manish Khanna, Founder, Noir by Chef Manish Khanna & Brownie Point said, “As consumers are getting more informed and conscious of eating habits, artisanal bakers are slowly stepping into the limelight. They are working hard to cater to the demand for products which are both delicious and rooted in tradition. Artisanal bakers use the ingredients available and take care during every step of the baking process, from mixing dough to finally baking it.

Talking about the methods, he added, “This was considered as a niche market, artisanal baking has recently seen a surge as consumers are increasingly seeking locally sourced products having a unique flavor profile and higher quality than mass baked goods. Bakers use organic and locally sourced produce for it resulting in products free from chemicals, preservatives and other additives. The use of sour dough cultures and fermentation techniques also adds to the health benefits of artisanal baling, as it improves digestion and increase the bioavailability of nutrients. The process is labor intensive with emphasis on traditional techniques and handcrafted methods. Bakers control temperatures and humidity to ensure proper fermentation of the products and baked perfectly. These methods require high levels of skills and the new bakers’ are upgrading skills to cater to this demand.

“Unlike commercial baking, which prioritizes efficiency, artisan bakers focus on slow fermentation, using natural starters and long proofing times to develop deep flavors and textures. They avoid artificial additives, opting instead for organic flours, heirloom grains, and locally sourced ingredients,” commented Chef Sunil Singh, Bakery Chef, The Bluebop Café who added that each product is crafted with attention to detail, from shaping the dough by hand to adjusting hydration and temperature to achieve perfect results.

Trends & Costing

Trends such as sourdough, gluten-free options, and sustainable practices are shaping the artisan baking industry. However, challenges persist, including the labor-intensive nature of the craft, high ingredient costs, and a shortage of skilled bakers. Despite these hurdles, the future of artisan baking looks promising. Advances in baking technology and a growing demand for health-conscious, locally sourced products will likely fuel continued growth. 

Emphasizing more on costing, Ayush Piplani, Director & Head Chef at Brijwasi Bakery, “Modern methods, such baking bread with steam to aid in its more efficient rising, are to blame for the surge in artisan baking. The sourdough technique is another important approach; instead of adding commercial yeast to the dough, naturally occurring yeast is cultured from the environment. The more individuals learn about this technique's special benefits, the more commonplace it becomes. But one of the greatest challenges is educating customers about the process and explaining the more expensive price of these goods when compared to regular baked goods. The longer preparation time is essential; sourdough baking takes around two full days, in comparison to regular baking's three to four hours, which adds to the final product's greater cost.”

The Future

With consumers increasingly valuing handcrafted foods, the artisan baking movement is here to stay, offering exciting opportunities for bakers and chefs to showcase their skills and creativity.
Important things to focus on for the future are:

1. Working together with nearby farmers: To support sustainable agriculture and advance local food systems, artisan bakers may establish deeper ties with nearby farmers and grain growers.

2. Using ancient grains: Due to their distinctive flavors and health advantages, ancient and heritage grains are becoming more and more popular. These grains can be experimented with by artisan bakers to produce unique bread and pastry recipes.

3. Adopting technology: Although traditional methods are stressed in artisan baking, technology can improve consistency and efficiency without sacrificing quality. To improve productivity, bakers might use equipment such as temperature-controlled ovens, proofing rooms, and dough mixers.

4. Awareness among the consumers: 
Conducting workshops, teaching consumers about the art of baking, and creating community bonds via shared food experiences.
 

 

In India's coffee culture, cold brew and cold coffee are becoming more and more popular, especially among younger customers searching for cool substitutes for regular hot coffee.  Ten years ago, there were very few options available in the cold coffee industry. However, consumers of coffee now have a wide variety of options to select from, including ready-to-drink (RTD) products, nitro cold brew, and flash brew.

 

Thus, it stands to reason that the RTD coffee industry is becoming more and more competitive as more and more roasters enter it. It's getting more and harder to stand apart, and one of the biggest parts of this is utilizing the latest innovations in beverages.

Because coffee has so much caffeine, individuals are depending on it more and more as their level of mental tiredness rises daily. Not everyone is able to drink hot coffee with milk on the move, and on hot days, many prefer cold options like cold coffee.

Best Option for Calorie Conscious Individuals

Due to its sugar composition, cold coffees are also replaced by cold brews due to their extremely low calorie point. A regular cold coffee can be 750 calories where a cold brew glass can be only of 4 calories. So, a calorie deficit person can prefer cold brew glass rather than a cold coffee.

Market size

The size of the cold brew coffee market was estimated at USD 2.59 billion in 2023, and it is anticipated to increase at a compound annual growth rate (CAGR) of 22.67% from USD 3.16 billion in 2024 to USD 16.22 billion by 2032. With a 35.52% market share in cold brew coffee in 2023, North America led the global market. And the industry is still changing. The value of the worldwide cold coffee market is projected to reach around US $1.4 billion by 2027, growing at a rate of 22% annually, with the RTD segment experiencing the most growth.

Rise in Market Acceptance

 “We all know coffees are brewed fresh, but the trend of packaged cold coffees and cold brews is also on a rise as the market acceptance is increasing. Brands like sleepy owl are doing an amazing job in providing packaged coffees. Not just that, in India, coffee shops are expanding exponentially, and a good glass/ cup of coffee is now more and more accessible. Emerging trends are now of manual brew where people try different origin coffees and try them with different brewing technologies. This trend is arriving due to more and more acceptance of coffee’s profile and the very developed palette of its consumers in Indian markets,” said Saksham Garg, Chef & founder, Camiano Patisserie who explained that the new acceptance market is looking at next innovations in Bubble teas and Matcha.

Innovations in Cold Brew Coffee

Explaining about the evolution of cold brew coffee, Prashant Gupta, Head Barista and Assistant Manager at Grounded Café said, “Cold brew coffee has revolutionized the coffee industry in India, and we're thrilled to be at the forefront of this trend at Grounded Cafe. We've seen a significant increase in demand for cold coffee beverages, particularly among younger generations. As consumers become more adventurous, we've introduced innovative flavors and formats, such as Orange Coldbrew & Sparkling ginger ale Coldbrew and coffee-based mocktails. The future of cold coffee looks promising, with emerging trends like sustainable and eco-friendly packaging, functional ingredients, and unique brewing methods. We're committed to staying ahead of the curve and providing our customers with the best cold coffee experience possible.”

 “We’re thrilled to witness the rapid rise of cold coffee options in the beverage industry. As a specialty café renowned for our exquisite Yemeni coffee, we take pride in offering a unique twist on this trend. Yemeni coffee is celebrated for its naturally sweet and rich flavor, which results in a smoother, less bitter experience compared to many other coffee varieties. This distinctive profile enhances the appeal of our cold brew offerings, making them even more refreshing and enjoyable. Cold brew coffee, known for its smooth, rich flavor and lower acidity, has become a staple in many coffee lovers’ routines,” commented Abbas Aziz, Co-Founder, Aqeeq Café.

He added, “The market for cold coffee beverages is expanding, driven by consumers’ increasing preference for refreshing; high-quality options that offer a unique taste experience. Looking ahead, we anticipate continued growth in this segment, with emerging trends highlighting a focus on sustainability and artisanal crafting. We’re committed to embracing these trends, offering an extensive variety of cold coffee creations that showcase our dedication to both tradition and innovation. Whether you’re a seasoned enthusiast or new to the world of cold coffee, promise an exceptional experience with every sip.”

Rich flavours available

Umesh Bajaj, Partner-Director at Grey Soul Coffee Roasters explained, “As urban centers embrace global food and drink trends, cold coffee beverages are quickly gaining ground, a chilled brew hits just right. This shift has spurred a wave of innovation at Grey Soul Coffee Roasters, charged with its specific roast profiles for cold brew. At Grey Soul Coffee Roasters we have expanded its beverage menu to include a range of cold coffee drinks that have resonated well with the customers. Our cold brew is crafted with high-scoring, specialty Arabica beans, offering a smooth, less acidic profile that has become a favorite for those seeking a rich, yet refreshing coffee experience. Our nitrogen cold brew is another standout, boasting a creamy texture and cascading froth that elevates the cold coffee experience to a new level.’’

 

“Other popular drinks at Grey Soul include the iced cappuccino and iced matcha latte, both offering a delightful balance of coffee and indulgence,” said Bajaj who elaborated that Berry Tonic from our “Fizz” menu offering is another fan-favorite, and is also seeing an increasing number of orders, as customers appreciate its signature taste mixed with tonic water.

 

Ashish Bharvirkar, Founder of 729 Grams Coffee said, “Consumers are moving beyond traditional options like frappes and espresso-based drinks. Cold brews are becoming the preferred choice, often brewed overnight or through slow drippers, with many customers enjoying a shot before workouts. At 729 Grams, Vietnamese cold coffee and Spanish lattes, made with condensed milk and coffee brewed from a traditional Vietnamese Phin filter, are among our best sellers. It's exciting to see more people getting educated about Vietnamese coffee culture and moving away from espresso shots to the authentic phin brewing method.”

 

“Packaging innovation also plays a significant role in driving this trend. We've introduced traditional Chikmagalur filter coffee served cold, which has been well-received, showing that even classic flavours can adapt to the cold coffee market. We also have whiskey-fermented cold brew, made from coffee cherries aged in whiskey barrels, which offers a distinct taste with notes of whiskey and grapes, adding to the premium cold coffee experience, he added that cold brews paired with strawberry purée and mosambi, introduced by us at 729 Grams Coffee, were welcomed very positively by customers.

 

From global coffee chain like Starbucks debuting Pet-friendly café in India to Indian homegrown cafes and restaurants inviting the furry partners to their venues is becoming a trend these days. Pet cafes are an innovative concept that has become very popular in the last few years. Pet owners can gather in these cafés with their furry-friends to enjoy a meal or a cup of coffee. 

Tapping on the Trend

Not only this, these stores are designed with pet owners in mind, featuring designated dog parking spots equipped with leash hooks, water bowls, and both indoor and outdoor seating areas where pets can play with a variety of toys. The store also boasts pet-friendly furniture and dedicated photo spots, ensuring a comfortable and enjoyable experience for both pets and their owners.

“As we explore creating varied store formats across India, we are thrilled to announce our first pet-friendly store in the country for Starbucks India. In line with our coffee forward proposition, this store will offer pet-friendly parking, an exclusive menu, and a host of offerings for consumers,” said Adrit Mishra, Chief Operating Officer, Tata Starbucks on their first Pet-friendly store in the city of Jaipur that offers a coffee-centric menu for customers, while pets can indulge in a special treat, the Starbucks Puppuccino, which features vanilla whipped topping.

Commenting on the same, Chirag Oswal, Founder of Grey Soul Coffee and Roasters said, “We welcome pets with open arms. We have a 1500 sq. ft. outdoor area which is perfect for pets to roam freely. The rise of pet-friendly cafes in India presents challenges, especially in maintaining hygiene and food quality. As a vegetarian cafe, it is challenging to provide options for pets and we also understand that not all customers may be comfortable around pets. To address this, we ensure strict cleanliness protocols, with designated areas for pets and regular sanitation to maintain a healthy environment.”

Designing Menu for the Furry-Friends

“The issue is that there are instances when the pet gets anxious due to new surroundings. A pet used to living in a home with 4 family members, can get anxious when suddenly introduced into a crowded mall or a noisy restaurant with different smells. That is why having a pet friendly establishment is not enough when the establishment does not know the requirements. Water stations, place to relieve themselves, rules and regulations like keeping the pet on leash are some of the points that establishments need to have in place,” added Sriniddhi Rao, Managing Director, Birdy’s by pointing that these days pet cafes have a scientific curated meal menu for the pets that is loved by them and it is safe for their health. 

Unfortunately, very few establishments have worked this out and hence many times, they do not get popular and have to close down. However on the brighter side, things are improving and there are a few quality establishments coming up that are managing this very well.

“Birdys’ Bakery and Patisserie makes curated well decorated pet cakes using ingredients like carrot, peanut butter, yogurt etc to make a tasty, safe and good looking cake or snack for pets. They take pre orders at all their shops for the same,” explained Rao.

Maintaining Hygiene and Quality

Different pets have different challenges. Some pets shed hair a lot while some do not. Normally a well-groomed pet will have less shedding because they are brushed and trimmed often. However, there needs to be a practice of frequent dusting and sweeping at an establishment where there are pets. "Our biggest challenges are of course keeping the cafe clean and ensuring the furries don’t fight each other. It has also been a challenge educating people that not all dogs like to be petted. There is certain etiquette to follow in such an establishment. Our pets and the strays we take care of our vaccinated, get regular baths, are fed a nutritious diet, and are well-trained to be around humans and other dogs. It is important that pet parents who visit with their pets must also be just as responsible. Having said that, we have been blessed with patrons who love dogs,” commented Sonalini Chaudhry, Baker & Owner of The Fat Teapot (Pet & Stray Friendly Cafe & Bakery in Dharamshala, Himachal Pradesh) by adding that they make sure to use top-of-the-line, organic cleaning agents so the space and our resident dogs sparkle. 

Focusing more on hygiene, Gaurav Miglani – Area Director Operations North Goa and General Manager Taj Holiday Village Resort & Spa, Goa said, “Maintaining a hygienic environment is crucial in any food establishment. The presence of pets can pose additional challenges in terms of hair, dander, and potential accidents. Proper cleaning and sanitization procedures must be implemented to ensure the safety of both humans and pets. Staff members need to be trained to handle pets appropriately, ensuring their safety and well-being. This includes understanding pet behavior, knowing how to interact with different breeds, and being prepared to respond to potential emergencies.”

Future of Pet-friendly Cafes

The future of pet-friendly cafes and restaurants in India looks promising, as more people embrace the idea of sharing their holiday sand meals with their furry companions. Concepts that could make pet companionship a delight for all concerned could be to creating designated pet-only areas which will help to separate pets from food preparation and dining areas, reducing the risk of contamination. Implementing strict cleaning and sanitization protocols, including frequent cleaning of surfaces, floors, and equipment, is essential for maintaining a hygienic environment. Sensitizing all stakeholders on these challenges and implementing effective strategies, pet-friendly resorts, cafes and restaurants can continue to grow and thrive, offering unique and enjoyable experiences for man and his best friend.
 

 

Building a culinary brand has never been as exciting and challenging as it is in 2024. Globally, the F&B industry has contended with several seismic shifts, and evolved and adapted in the most innovative ways, driven by changing customer tastes and preferences. So, how can culinary brands ride this wave to consistently come out on top? Can these key drivers of change also be agents of growth and contribute to the longevity of successful brands? 

Let’s take a look at key considerations that culinary brands must make while devising a strategy that resonates with contemporary consumers.

Assess your audience’s demographics: Customer behaviour largely changes from one generation to the next — while Gen Z’s appetite for early-stage trends has seen them become increasingly open to unique flavours, innovative styles of presentation, and hitherto under-explored cuisines, the often-overlooked Get X is becoming more clued into changing food trends and open to exploration. This generation also offers brands the stability they seek owing to their loyalty and sizeable disposable income. Finally, while millennials are often dubbed the ‘foodie generation’ and contribute to the vitality of new trends, their interest is often fleeting and harder to hold on to. When designing your business’s themes, focus areas, and even menus, it’s important to understand your customers' profile and tailor your offerings accordingly.

Leverage the power of technology: Technology is making its way to virtually every aspect of the F&B value chain, infusing efficiency and offering more personalisation than ever before. While digital menus and contactless ordering add agility, AI and data analytics can help business owners to better understand their customers and make informed business decisions, even as they offer customers a completely customised dining experience and individualised promotions. Similarly, the rise of the digital storefront can help up-and-coming brands to optimise costs, and scale in a more phased manner and at a more comfortable pace.

Embrace the beauty of opposites: The current culinary landscape is torn between seemingly disparate fascinations — an insatiable appetite for the new, and a growing recognition of the impact of our eating habits on our health and the environment. So, while on one hand flavours are growing bigger, bolder, and more exploratory, they are anchored by sustainable roots and an ingredient-forward approach that prioritises high-quality and nutrient-dense sources. Consumers today are no longer satisfied with foods that feel like ‘guilty’ indulgences — they are much more educated about the longer-term impacts of their culinary choices. From backyard kitchen gardens to hyperlocal ingredients, to nutrient-dense swaps, emerging brands need to think beyond taste and aesthetics alone and represent this understanding in their culinary offerings. 

Showcase your fresher take: Just as modern-day gourmands are motivated to explore all that is new and unfamiliar, they’re also turning back to their culinary roots with a greater appetite for hyper-regional cuisines and homegrown comfort foods. This time around though, they’re keen to regard them through an updated lens. From molecular gastronomy to imaginative plating, they’re encouraging chefs to continually push the boundaries of tradition, to create a visual and culinary signature that sets them apart from the crowd. 

To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change. They must constantly have their ear on the ground and thus stay abreast with rapidly changing trends. And, with these guidelines helming their journey, they can seamlessly win over the hearts (and plates) of contemporary consumers. 
 

 

As we move closer to the Union Budget 2024, like every other sector, restaurant and food & beverages sector have high expectations from the government. And, are looking forward to some changes that they are demanding for long from the government. From prioritizing enhanced infrastructure to policies that will cultivate a thriving economic infrastructure. Meanwhile, as inflation had led to a rise in the cost of products and raw materials, the government allowing input tax credit could prove to be a boon for the sector.

Here are the Top 6 Demands that Restaurant leaders have from the government in the upcoming union budget: 

An Ease in Policies: “Over the past few years, the restaurant industry has not only contributed substantially to economic growth but has also been a steadfast source of employment generation. As we anticipate the upcoming Union Budget, our focus remains on policies that will cultivate a thriving economic environment for sustained growth of our industry,” shared Amit Jatia, Chairperson, Westlife Foodworld Ltd. He also pointed that, they also advocate for policies supporting the comprehensive growth of the restaurant industry. This includes measures to fortify the agriculture sector and enhance the supply chain infrastructure, especially pertaining to freezers. We acknowledge the government's past decisions favoring agriculture and allied sectors and look forward to continued support.

Renew GST Structure: One critical aspect that restaurant owners are keen on watching is the existing GST structure, particularly concerning input tax credit. “The current 5% GST rate on restaurants, bereft of the input tax credit, presents a potential hurdle, especially in capital expenditure where input tax credit is not available. We propose a nuanced approach – offering restaurants the choice between a 5% GST rate and a rate that includes input tax credit. This, we believe, would be mutually beneficial for the government and the industry, fostering a more conducive growth environment,” added Jatia. 

Enhancing Economic Growth: “As industry leaders, we strongly encourage the government to prioritize enhancing infrastructure, alleviating GST and tax burdens, streamlining licensing procedures, and offering accessible financing for the food and beverage sector. This sector employs 7.5 million individuals, and we are dedicated to advancing economic growth and fostering equitable opportunities. We anticipate that the government will engage all stakeholders in pursuing a robust and prosperous future,” pointed Teja Chekuri, Managing Partner at Ironhill India & Global Restaurateur.

Commenting on the same, Singeshwar Singh- Founder, Sinberg Hospitality, said, “Our expectations extend to the budget reflecting a dedicated commitment to a well-supported sector, acknowledging its substantial contribution to the broader economic revival. By prioritizing these facets, we envision a budget that allocates resources and strategically positions the hospitality industry as a key driver of sustained economic recovery. Additionally, we look forward to the budget addressing challenges related to liquor licensing, facilitating a more conducive environment for responsible alcohol service.

Reduction of Interest rate & Income Tax: “The interest rate for MSME sector starts at 7.65% at the recent. This rate of interest can be reduced and loan disbursal must be expanded. Simultaneously, streamlining income tax by reducing it for such sectors can posit a relief to the restaurant industry,” mentioned Debaditya Chaudhury, Managing Director of Chowman, Oudh 1590 & Chapter 2.

Commenting on the same, Dawn Thomas, Co-founder, VRO Hospitality, added, "With demand all-time high in hospitality, we are expecting a transformative year ahead. The upcoming budget holds the key to unlocking innovation and progress. As pioneers in these industries, we approach the budget with optimism, anticipating policies that encourage investment in cutting-edge technologies to enhance guest experiences in our sector and elevate healthcare services. We seek a budget that fosters a collaborative ecosystem, providing support for startups to flourish and contribute meaningfully to the growth of this sectors. A forward-looking budget will not only fuel innovation but also create a resilient foundation for the future of hospitality in our nation."

Streamlining Liquor License: “The budget prioritizes Progressive cuisines and streamlines liquor licensing for culinary tourism and operational ease. However, the hospitality sector grapples with increasing food procurement costs amid rising expenses, commodity price fluctuations, and inflation. Businesses must strategize with alternative sourcing and cost-effective supply chains for profitability. Addressing these challenges requires careful planning and innovative solutions,” commented Saurabh Luthra, Restaurateur, Owner & Founder, Chairman- Romeo Lane, Birch By Romeo Lane & Mama Buoi.

A Need for a Separate Ministry: “The Restaurant Industry is a vital contributor to the national economy, generating over 7.20 million direct jobs and boasting an annual turnover of around INR 4.23 lakh crores. Despite being one of the sectors hit hardest by the pandemic, the industry has displayed resilience and is on a steady path to recovery. In light of this, I would like to emphasise the need for policy and budgetary support in the upcoming budget to propel the sector & accelerated growth. The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a dedicated Food Services Ministry, according to industry status, reducing GST on eco-friendly materials, addressing GST on commercial rentals, rationalising licences and NOCs, ensuring equitable e-commerce policies, extending operating hours, implementing targeted subsidy schemes for SMEs, and introducing an employee welfare plan. These measures will not only boost the overall size of the industry but also generate significant employment opportunities, contributing to the country's economic growth,” pointed Pranav Rungta, Director, Mint Hospitality Pvt. Ltd.

Hence, as we look ahead with optimism, the industry look forward for a budget to recognize the pivotal role played by the restaurant industry in India's economic landscape.

 

The culinary landscape of India has always been a tantalizing mosaic of flavors, with unorganized vendors, dhabas, food carts, and street stalls contributing to the rich tapestry of Indian cuisine. However, in recent years, a remarkable transformation has been underway. India's restaurant industry is shifting from its traditionally unorganized structure to a more systematic and organized model. This transition holds profound implications for both customers and restaurant owners, promising enhanced dining experiences and sustainable growth.

Understanding the Unorganized Segment

The unorganized segment of the Indian restaurant industry is characterized by the presence of numerous individuals and families selling ready-to-eat food through diverse channels such as street vendors, dhabas, food carts, and street stalls. These businesses, often run by enterprising individuals or families, have been an integral part of India's culinary heritage. While they have thrived on innovation and authenticity, they have sometimes struggled to meet modern expectations of consistency, hygiene, and standardization.

Shifts in Consumption Patterns

One noticeable trend in the Indian restaurant industry is the shifting patterns of consumption. According to recent surveys, the take-away and home delivery segments have seen substantial growth, particularly in the fiscal year 2020 and 2021, largely influenced by the COVID-19 pandemic. As safety became paramount, many consumers turned to these options for their convenience and reliability. However, the dine-in segment, though initially impacted by restrictions, has gradually been making a steady comeback from the fiscal year 2021 onwards. “With enhanced prospects and recovery in momentum, organised food services players are likely to witness robust earnings growth prospects going forward,” Birja Rout, founder of Biggis Burger said. 

A Promising Outlook for Organized Restaurants

The future of the Indian restaurant industry appears brighter than ever, with the organized segment poised for exceptional growth. Projections indicate that the organized restaurant sector is expected to deliver a remarkable Compound Annual Growth Rate (CAGR) of 15.4 percent until 2025, significantly outpacing the overall food services industry's projected 9 percent annual growth rate.

Several key factors are fueling this transformation and growth

Rising Income Levels: As the average income of Indians continues to rise, there is a growing willingness to spend on dining experiences. This trend is particularly pronounced among the urban middle-class and upper-middle-class population, who are seeking more upscale and organized dining options.

Urbanization: The ongoing urbanization trend in India is driving the demand for convenient and diverse dining experiences. With more people living in urban areas, the need for easily accessible restaurants is on the rise.

Nuclear Families: Changing family structures, with an increasing number of nuclear families and working professionals, have contributed to the growth of the restaurant industry. Dining out or ordering food has become more common, further boosting the organized segment.

Online Food Delivery and Food-Tech: The proliferation of online food delivery platforms and food-tech startups has revolutionized how consumers access dining options. This convenience has been a significant driver of growth in the restaurant industry.

Rohan Agarwal, Director, RedSeer, explained, “India’s food market was unorganised from a supply side perspective. “This primarily comprises street food vendors, who aren’t ready from a hygiene or certification perspective. They are generally a one or two-member team. There aren’t any checks and balances. Now, after the pandemic and the crisis these vendors face, it makes sense to get them online.” 

The Rise of Organized Players

The transition towards organized dining has brought with it the rise of trusted restaurant brands, especially within the 'quick service restaurant' (QSR) segment. These brands have responded to consumer preferences for better hygiene standards and consistency. They have accelerated their store expansion plans, providing customers with familiar and reliable dining experiences.

In addition to their commitment to quality, these branded players have harnessed technology to their advantage. They have embraced digital platforms for ordering and payment, optimized delivery logistics, and improved customer engagement through loyalty programs and feedback mechanisms. This tech-savvy approach has made them more resilient compared to smaller, unorganized players.

"For restaurant owners, the shift to organized operations means higher profitability, improved access to capital, and a stronger brand presence in a market where consumers are craving reliability and quality." Delhi based restauranteur, Prateek Chaudhary mentioned. 

What Does the Shift Mean for Customers?

One of the most significant advantages for customers is the increased consistency in food quality and dining experiences. Organized restaurants are more likely to adhere to standardized recipes, leading to a predictable and enjoyable dining experience every time.

Organized restaurants tend to prioritize food safety and hygiene. Customers can dine with confidence, knowing that the restaurant follows stringent cleanliness practices. Chain restaurants, in particular, often offer diverse menu options, catering to various tastes and dietary preferences. Customers can expect a wider range of choices and flavors.

With the integration of technology, customers can conveniently place orders online, make reservations, and even provide feedback. This enhances the overall dining experience and saves time.

What Does the Shift Mean for Restaurant Owners?

Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency. This can lead to higher revenues and profitability. Chains and organized restaurants have the opportunity to build recognizable brands with a loyal customer following. This can result in brand equity and further expansion opportunities.

Technology adoption and streamlined processes can significantly improve operational efficiency, reducing costs and wastage. Organized restaurants are often more attractive to investors and lenders, making it easier for owners to secure funding for expansion or renovation.

The Path Forward

The evolution of the Indian restaurant industry from an unorganized to an organized structure represents a significant shift that aligns with changing consumer preferences and lifestyles. This transformation promises consumers a broader spectrum of dining options, elevated hygiene standards, and enhanced convenience. Simultaneously, restaurant owners are poised to reap the benefits of increased profitability, greater brand recognition, and improved access to capital.

As the organized restaurant sector continues to thrive, the Indian culinary scene is set to offer even more diverse and enticing dining experiences. With rising incomes, urbanization, and the proliferation of online food delivery and food-tech spaces, the restaurant industry's growth is expected to remain robust. It's a testament to how India's culinary heritage is blending seamlessly with modernity, ensuring that every dining experience is not just a meal but a memorable journey.

 

Indian cuisine is known for its bold flavours, vibrant spices, and diverse range of dishes, and Indian restaurants in New York City have been at the forefront of promoting and preserving this culinary heritage. However, as the food industry continues to evolve and adapt to new trends and consumer preferences, it can be a challenge for restaurants to balance tradition and innovation. Despite this, there are some Indian restaurants in New York City that have found a way to honour their roots while incorporating new trends and practices. Indian restaurants has been able to do just that, by highlighting their authentic ingredients, traditional cooking methods, cultural ambiance, regional diversity, innovative fusion dishes, and sustainable practices.

Authentic Ingredients: Authentic ingredients are an essential aspect of Indian cuisine, and using them is one way that an Indian restaurant in New York can honour its roots. India is a land of spices, and the country produces and exports a wide variety of high-quality spices and ingredients that are integral to Indian cuisine. These include cumin, coriander, turmeric, cardamom, cinnamon, cloves, and many others. The Indian restaurant industry in the US has been growing steadily, with an estimated market size of $9 billion as of 2022.

Traditional Cooking Methods: Traditional cooking methods are an important aspect of Indian cuisine, and using them is another way that an Indian restaurant in New York can honour its roots. Indian cuisine has a rich and diverse culinary tradition, with each region having its own unique dishes and cooking styles. One of the most popular traditional cooking methods used in Indian cuisine is tandoor cooking. Tandoor is a traditional clay oven used for baking and cooking dishes such as naan, tandoori chicken, and kebabs. Tandoor cooking gives food a unique smoky flavour and crispy texture that is difficult to replicate with other cooking methods. According to a survey by the International Food Information Council, 62% of Americans are interested in trying new and ethnic cuisines, with Indian cuisine being one of the most popular choices.

Cultural Ambiance: One way to create a cultural ambiance is through the decor and interior design of the restaurant. An Indian restaurant can use traditional Indian elements such as bright colours, intricate designs, and traditional Indian artwork to create a visually appealing and culturally rich environment. For example, using traditional Indian textiles such as silk and cotton in tablecloths, curtains, and upholstery can add a touch of Indian elegance and beauty.

 According to a report by ResearchAndMarkets.com, the Indian restaurant market in the US is expected to grow at a CAGR of 6.3% from 2023 to 2026. This growth is attributed to the increasing popularity of Indian cuisine and the rising demand for authentic and unique dining experiences.

Regional Diversity: Indian cuisine is known for its regional diversity, and showcasing this diversity is another way that an Indian restaurant in New York can honor its roots. India is a vast country with 28 states and eight union territories, each having its own unique culinary traditions. An Indian restaurant can showcase this diversity by offering a wide variety of dishes from different regions of India. For example, dishes such as dosa and idli from South India, rogan josh from Kashmir, and biryani from Hyderabad are some of the popular dishes that come from different regions of India. A report by Grubhub found that vegan orders at Indian restaurants increased by 55% in the previous year.

Innovative Fusion: Innovative fusion is a modern twist that an Indian restaurant in New York can incorporate to honor its roots while offering something new and exciting to its customers. Fusion cuisine involves combining different culinary traditions to create new and unique dishes. An Indian restaurant can incorporate fusion cuisine by using traditional Indian ingredients and spices to create innovative and unique dishes. For example, dishes like butter chicken pizza, chicken tikka tacos, and naan burgers are some popular fusion dishes that blend Indian and Western flavors. The popularity of Indian cuisine is reflected in a survey by the National Restaurant Association, which ranked Indian cuisine as the 7th most popular ethnic cuisine in the US.

Sustainable Practices: Incorporating sustainable practices is another way that an Indian restaurant in New York can honour its roots while promoting environmental sustainability. India has a long tradition of sustainability and using natural resources responsibly, and incorporating sustainable practices can help preserve this tradition. An Indian restaurant can incorporate sustainable practices by using locally sourced ingredients and organic produce. This can reduce the carbon footprint of the restaurant by minimizing transportation emissions and supporting local farmers.

By honoring its roots in these unique ways, the Indian restaurant in New York not only provides customers with delicious food but also promotes and preserves Indian culture and cuisine.

 

In recent years, the Quick Service Restaurant (QSR) industry has experienced a notable transformation driven by changing consumer preferences toward health consciousness and sustainability. Today's consumers are prioritizing their health and well-being, and seeking healthier food options when dining out. QSR brands are recognizing this shift and adapting their menus, practices, and technologies to meet these changing preferences. Below are some of the reasons mentioned for this transformation:

Changing Consumer Preferences: Consumer preferences have evolved, with health consciousness emerging as a key trend in the QSR industry. Consumers are increasingly concerned about the impact of their food choices on their health, and QSR brands are responding by offering healthier menu items, transparent ingredient sourcing, and customization options to accommodate individual dietary preferences.

Sustainable Sourcing and Eco-Friendly Practices

 

•QSR brands are adopting sustainable sourcing practices:

•Using locally sourced and organic ingredients

•Reducing food waste

•Implementing eco-friendly packaging solutions

•Many QSR brands are taking steps to reduce environmental impact:

•Investing in renewable energy

•Optimizing energy consumption

•Implementing recycling and waste reduction programs

Plant-Based and Alternative Protein Options: Catering to the Demand for Healthier Diets: Plant-based and alternative protein options have gained traction in the QSR industry. QSR brands are offering plant-based burgers, sausages, chicken nuggets, and other meat alternatives made from plants, fungi, and other innovative ingredients to cater to the growing demand for sustainable and health-conscious food choices among consumers.

Customization and Personalization: Customization and personalization have become key strategies for QSR brands to cater to health-conscious consumers. Many QSR brands now offer customizable menu options, allowing customers to choose from a variety of ingredients, portion sizes, and preparation methods to meet their specific dietary needs and preferences. This empowers consumers to make healthier choices by selecting ingredients that align with their health goals while reducing added sugars, unhealthy fats, and sodium.

Innovation and Technology: QSR brands are leveraging technology to develop and implement sustainable practices, such as using data analytics to optimize ingredient sourcing and reduce food waste, implementing energy management systems to optimize energy consumption, and adopting innovative packaging solutions made from eco-friendly materials. Technology is also enabling QSR brands to create and promote healthier menu options, implement digital menu boards with nutritional information, and offer online ordering and delivery options for convenient and transparent food choices.

Challenges and Opportunities: While it offers significant opportunities for QSR brands, they also come with their challenges. Sourcing sustainable ingredients may pose challenges in terms of availability, cost, and consistency. Implementing eco-friendly packaging solutions may require investments in research and development, production, and supply chain management. Additionally, educating and promoting healthier menu options to consumers may require changes in marketing strategies and communication efforts.

The QSR industry is undergoing a transformation driven by sustainability and health consciousness. Consumers are demanding healthier, sustainable, and environmentally friendly food choices, and QSR brands are responding by adapting their menus, practices, and technologies. While there are challenges in navigating this shift, it presents significant opportunities for QSR brands to meet consumer preferences, drive innovation, and create a more sustainable and health-conscious future for the industry.

 

The hospitality industry is an integral component of the global economy, contributing significantly to its overall success. It encompasses a wide range of services including lodging, food and beverage service, event planning, tourism, and recreation. In addition to providing employment opportunities for millions around the world, it also serves as an important source of revenue for many countries. The sector has experienced tremendous growth over recent years due in part to increased globalization and improved technology which have made it easier than ever before for people to travel both domestically and internationally. This growth has resulted in greater investment into the industry by governments and private businesses alike, helping to create jobs while stimulating economic activity within local communities. As such, the hospitality industry plays a vital role in driving economic development on both local and global scales.

As the hospitality industry continues to grow, it is essential for businesses to prioritize responsible practices. This includes ensuring that guests are safe and treated with respect, as well as taking steps to reduce environmental impact. Practices such as reducing food waste and using energy-efficient equipment can help protect our planet while also helping businesses save money in the long run. Additionally, providing staff members with proper training on safety protocols and customer service etiquette will ensure a pleasant experience for both customers and employees alike. By committing to responsible hospitality practices, companies can make a positive impact on their community and environment alike.

Developing and implementing a comprehensive, industry-wide sustainability plan that covers all aspects of hospitality operations is essential to protect the environment and conserve resources. This should include measures such as reducing energy use in hotels through more efficient lighting, heating/cooling systems, and appliances; increasing recycling efforts; minimizing water usage by installing low-flow fixtures; improving air quality with better ventilation systems; eliminating single-use plastics from hotel amenities; using eco-friendly cleaning products for housekeeping duties; and creating educational programs for staff on green practices. With these initiatives in place, the hospitality industry can make meaningful progress towards achieving its sustainability goals.

One of the key benefits of responsible hospitality is its potential to boost profits. By adopting sustainable practices, businesses can reduce their operating costs by cutting down on waste and energy consumption, increase operational efficiency through improved resource management, and differentiate themselves from competitors in a crowded marketplace. In addition, sustainable practices can attract a growing market of eco-conscious consumers who are willing to pay a premium for environmentally friendly products and services as they become more aware of the importance of sustainability in our society. Implementing these changes may require an initial investment but it has been proven time and again that such investments pay off in the long run with increased customer loyalty and higher profit margins.

In conclusion, responsible hospitality is a game-changer for the industry, offering a range of benefits that extend far beyond just businesses. Consumers can benefit from better value and quality services while also feeling good about supporting companies that are making an effort to be more sustainable. Moreover, the environment and local communities will benefit from reduced emissions, waste reduction initiatives, and other sustainability efforts. By adopting sustainable practices and promoting ethical and socially responsible behaviour, hospitality businesses can differentiate themselves from competitors in a meaningful way; not only increasing profits but also creating positive impacts on their surrounding environment.

 

No Sector Specific Budget for Restaurants, F&B; ITC, Single Window Clearance a Miss

 

Restaurant Industry that has been waiting for the budget seeking some sector specific relief is again left disheartened with no specific budget allocated for the growth of the sector. Though, the budget has contingency plan for the hospitality sector which was much required but there’s lack of awareness among startups and SMEs on how to access the same.

 

“Union budget 2023 is out, retail industry was expecting few direct SOPs which were a complete miss from the budget, especially around Input tax credit. Keeping a positive view I see measures for bringing more cash flows in hands of individuals through relaxed tax sops, this will certainly have a direct bearing on their spends and we see this as a small window of opportunity which can benefit the retail sector with increased spending,” shared Rajat Agrawal, CEO, Barista.

 

Also, it’s been 3-4 years that the sector is asking for restoration of Input tax Credit on GST, Ease of Doing Business that includes over licensing and regulation hurdles in the smooth operation of the sector, and also a fair and equitable eCommerce policy for the survival and revival of the restaurants.

 

“We were hoping that in this budget, some critical issues such as the introduction of ITC (input tax credit), liquidity focused credit lines and single window clearance for all restaurant licenses will be looked into. It would have helped if the government would, have addressed the issue of unemployment in the hospitality sector and introduced healthy regulations in place to improve the ease of doing business and helped to generate employment in the sector,” added Teja Chekuri, Managing Partner at Ironhill India.

 

Commenting on the same, Vandita Purohit, Founder, Mauji Café pointed, “It's great that this budget has a contingency plan for the hospitality sector which was much needed. But, there is still a lack of awareness amongst hospitality startups with respect to how to access this for the larger benefit of the hospitality ecosystem and our economy. We appreciate this step taken by the govt of refunding 95% if the MEME startup fails, but this can also have a lot of unforeseen drawbacks for the last mile startups.

She was also of the view that MSME is a very vast category to build the budget around and it should be bifurcated according to industries so that not only one but all industries benefit from the govt offerings.

 

Good News Pouring in for Digital and Food-tech startup

“The budget hits all the right notes for Agritech, Foodtech and the overall startup ecosystem in India. The focus on development of vital infrastructure like railway and highways would help improve the logistics requirements of the Agri and Industrial sector. The particular focus on Green growth as well as on Millets is welcome. India is the largest producer of millets in the world and this particular focus on millets will help both domestic as well exports of millets and value added millet products,” pointed Abhishek Sinha, Co-founder, GoodDot that is one of the first vegan brand in the country.

 

Adding to the same, Viren D'Silva, Co- Founder at GOOD FLIPPIN’ BURGERS® shared, “It's very good news for startups that Government has extended the tax holidays by one year, i.e, till March 2024. We were hoping the government would also increase the total turnover by Rs 50 cr from the earlier 25 cr. This would have been a booster dose for startups who were incorporated after 2017 and faced the tough time.”

 

Also, in order to unleash innovation as well as research by start-ups, the Government has proposed a National Data Governance Policy to allow access to anonymized data. This is a great step to enable data driven R&D in the country.

 

“The first Budget in ‘Amrit Kaal’ comes with some major announcements w.r.t. the startup ecosystem as India is now the third largest ecosystem for start-ups globally. The Honorable Finance Minister proposed to extend the ‘date of incorporation for income tax benefits to startups’ from 31.03.23 to 31.3.24. The proposal will indeed encourage budding entrepreneurs and startup founders. Benefit of carrying forward of losses on change of shareholding of startups has been extended from 7 years of incorporation to 10 years, which is going to benefit the founders in multiple ways,” added Prerna Kalra, Co-founder and CEO of Daalchini Technologies.

 

 

As the world returns to a certain form of normalcy, new catering trends arise at a quick pace. Whether we adore them or choose to overlook them, food trends have individuals riled every year. There were some unforeseen culinary themes that did well during the year, and 2023 will be no exception. As we look ahead to the coming year, travelling, climate-friendly dining and healthy eating will strongly influence some of 2023's hottest trends in food. Learn more from Sarita Bazaz, Founder of The Food Affairs, about which cuisine trends are expected to rise to the top in the upcoming year and remain for a considerable time.

Experience-Based Catering: One of the most significant trends is people's keen interest in knowing their food source. Transparency in food service will be seen to grow more popular as people are becoming more conscientious, informed, and aware of what they are eating and where it is derived from.

Climate Change Responses: The food industry confronts the effects of climate change along with the environment. There is a shift in outlook as businesses now more than ever have a responsibility to accept and contribute to averting climate catastrophe. A localised experience that caters to the geographical conditions of the area is now widely valued in addition to being an effective method of food service. The ingredients that are readily available and appropriate for the season can also be taken into consideration when preparing food.

Progress towards Greater Sustainability: Sourcing locally is not just preferred due to climate change but also in the aim to progress towards sustainability. From ingredients sourcing to engaging with ecologically conscious vendors and eliminating food waste, all contribute to a greater good. We at The Food Affairs consciously aim to go green wherever possible from food to packaging & employ locally produced ingredients to lower the carbon footprint.

Reinstating Traditions: One sees a lot of evocative or nostalgic ideas being exchanged with each other bringing back the early 2000s trends, which leads people to long for comfort food that rekindles happy moments from home or simpler times when life was much more free-spirited and less stressful. Familiar flavours will be a rage as people crave dishes which they know will make them feel at home through an emotional connection not only through taste but also composition.

Pairings of Sweet & Salty: Even though the hot and sweet combination is still prevalent, savoury and salty flavours are growing wider as they provide the food with a distinct complex flavour.

Fusion of Daily Life Cuisine: Along with incorporating new food ideas and other cuisines, there seems to be a growing interest in fusing and blending kitchen traditions & styles. Joyful experimentation with ingredients and preparation techniques has been inspiring many and is continually expanding in the shape of new well-liked recipes. We believe that it's time to accept fusion as the New Normal and embrace glocalization!

So, let's look forward to seeing how the values of transparency, creativity, flexibility, safety, and sustainability will play out in catering in more nuanced ways in the coming year.

 

In the last two years, amid rising cases of Covid-19 and continued worker shortages, some fast-food restaurants closed down their dining rooms and anticipated to never reopen again. While sit-in areas where closed, the locations offered other ways of getting food whether via pickup, delivery, and drive-thru. But as the pandemic continues to change the restaurant industry, whether that’s cutting back on staff, turning to delivery, or investing in new business models like ghost kitchens, it raises the question of whether fast-food chains still need dining rooms at all.

In some cases, the loss of indoor dining will be permanent because they are investing quite a bit in changing the architecture of their restaurants. Like few McDonalds opted for drive thrus and they remained a constant even after post pandemic mess. Meanwhile, few fast food chains have been turning to ghost kitchens, which are essentially restaurants without a storefront as they would rather deliver meals themselves than outsource it to third-party delivery companies and lose the commission. And, for some restaurants, the reopening of dining rooms may come with more hassle and expenses than it’s worth.

Customers are looking for spaces to step outside

But restaurants that are in malls or have playgrounds are likely to continue to have sit-in dining, as they cater to children which is a big market. Children would like to go and get some happy meal or enjoy and get some balloons. That is part of the fast food operations. At the same time, a delivery-only restaurant limits what type of food can be delivered.

But whatever the situation may be, the projrection of having no dine-in space for any fast food outlet is not a valuable proposition yet. As  Reetesh Shukla, business head of Charcoal Concepts, K Hospitality Corp commented, “Customers are looking for spaces to step outside their homes and offices, and fast-food restaurants with seating, where you can get food served quickly, conveniently and at value for money prices, provide a space for consumers to bring their families or colleagues, and let customers experience the brand. “As we scale up Joshh in the coming years, we would provide spaces where our customers can come experience the brand and our quality promise, in person,” he informed.

Are ghost kitchens replacing dine-in need?

Fast food restaurant owners know operating successful ghost kitchens require savvy planning, but it's a risk many chains seem willing to take. Following the coronavirus pandemic and the rise of third-party delivery apps, some fast food establishments are converting to these kitchens to satisfy off-site dining demands.

There's no storefront, dining room or front-of-house staff in a ghost kitchen. Instead, a team works solely to fulfill online orders requiring delivery, space gets rented to prepare food orders made through third-party apps. The adoption of ghost kitchens isn't new, but it has surely new takers post pandemic. But not all feel the same.

“In today's changing world, there are numerous options like dine-on, cloud-kitchen , etc. But the craze for and of dining spaces for restaurants is something which no one can replace. Today, fast food goes beyond greasy burgers and fries. Millennials are looking for greasy burgers, a flawless espresso shot is whipped up in record time by a medley of music, delicious food, pleasant surroundings, and live performances,” Rohit Tandon, co-founder of Zoca Café commented. 

India has a sizable market for dining establishments, and fast food cafes are turning heads with innovative ideas and expanded menus. Fast food cafes like ZOCA, YOLO (You Only Live Once) operated by Fraterniti Foods Private Limited, have already adapted themselves as competitors in India. Fast food outlets are transforming into dining establishments with a variety of their own brands and providing a distinctive food court experience from a stand-alone restaurant. 

May get eliminated abroad but not in India

The coffee business in which Tim Hortons competes has been roiled in recent years with the spread of drive-thru coffee huts abroad. Dutch Bros, which went public last year, rocketed to become the third-largest coffee chain with a model that features no seating. But when Tim Hortons decided to enter India, they were sure of the seating model and not the drive-thru model. Indian audience and consumers when compared to international consumers vary differently in terms of preferences. 

Large fast food brands that rushed to open cloud kitchens and double down on virtual first brands in the pandemic said they are focusing more on their dine-in business and prioritizing deliveries via existing stores. Sagar Daryani, co founder and CEO at Wow! Momo, which had opened 19 stand alone cloud kitchens post the pandemic, said they will follow a more hybrid model, building stores that service both dine-in and delivery. The company operates three fast-food brands. For several chains that have for years invested in pure-play dine-in formats, cloud kitchens were an alternative revenue stream during the pandemic and not a primary one. 

Many people who did cloud kitchens as a means of survival are now witnessing fewer orders or are not looking at expanding those kitchens and are back to expanding physical outlets. 

And for the only legible substitute of dine-in for fast food chains can be drive thru which cannot be a great idea considering Indian demographics. A country like India can never manage a drive-thru restaurant in its overpopulated cities like Delhi, Kolkata, Mumbai etc. Due to urbanization, competitors in the fast-food industry are increasing and it's almost impossible for a fast-food brand to acquire a large enough space and operate a drive-in in an already overcrowded place.

Looking at the current scenario, in the future, franchises will have more choice, from choosing between smaller size restaurants with kiosks to a full on brick-and-mortar restaurant, and now dine in or takeout-only services. However, going hybrid will be the way forward for fast-food brands. 

 

Overtime the hospitality industry has progressed tremendously and now one does not necessarily have to get dressed up and step out to enjoy a delicious meal. We can now get lip smacking food straight from the chef’s kitchen and enjoy a restaurant like experience in the comfort of our homes all with a single click.

Who would have thought you could be eating at a restaurant in your pyjamas! The process has become so much simpler and hassle-free for a customer, no more misplaced orders or the phone calls being put on hold or listening to the engaged tone for the zillionth time. The customer can easily pick the dish by ‘most reviewed or most preferred’ from a certain restaurant /hotel. Pasta on your mind and all you got to do is punch in the search tab and there you go, a list of restaurants that serve pasta delivering to your area pops up, that’s how simple deliciousness has become. Most restaurants share pictures of the food on the menu which makes it easier for a customer to decide and confirm an order from an unfamiliar restaurant.

The convenience of delivery is so widely adapted now that not just the small restaurants but the bigger players in the market have also started to cater this service. Every hotel has a story of unique flavours hence it is also one of the primary focus to reach out to the guests visiting the hotel and also reaching out to the mass outside.

The food delivery services were a blessing in disguise for most homes during the pandemic and the industry saw a massive surge in the usage of these services. With your favourite restaurants being shut for the longest time the customers only had access to the food through home delivery. What started out as a precautionary move has now become a norm or should we say a ‘lifestyle’. Most customers have started to realise that it’s more practical to get your food delivered home than to spend your valuable time being stuck in traffic.

We also intend to bring in innovative concepts for home delivery to raise the bench mark to reach out to maximum people. The priority now is to take a restaurant like experience to the homes of the customers. We have incorporated a concept of catering with a personalised touch wherein our chef and the bartender bring in the party or celebration to your home. If you cannot come to the party, the party comes to you, all you got to do is kick back relax and get the guestlist prepared. This concept has been a rage in the western countries and we see a rising demand of the same in India. This again is a unique luxury experience as our chefs prepare the best possible menu as per the likes of the customer, each course cooked passionately and served just like it would be at a restaurant but all in the comfort of your homes. The house helps can take the break and we do not have to shout out their names to get the next course. THE Park Navi Mumbai offers this service to the guest’s comfort with a five star service at home. Hence home delivery will definitely showcase a fruitful outcome.

 

India is one of the world’s largest consumers of tea, with about three-fourths of the country’s total produce consumed locally. India stands fourth in terms of tea export after Kenya (including neighbouring African countries), China and Sri Lanka. However, consumers of tea in India are increasingly not getting to taste high quality premium tea varieties as most of them are exported and only a small part is supplied in domestic markets. This is happening even as the domestic tea industry is facing the onslaught from more and more coffee chains which are aggressively capturing a larger pie of the quality beverages market in India. 

According to industry insider, due to the shortage of high quality premium tea supply in India, branded tea marketing companies are forced to buy premium tea from Kenya and Sri Lanka at a very high 100 percent import duty. Such a scenario makes it very difficult for companies to aggressively increase sales of premium tea brands and take on the increasing competition from domestic and foreign coffee chains in the domestic market. The India tea market can grow by at least five percent if consumer preferences for quality tea are met and import duty is lowered.

Why tea export is important to India?

Tea worth 704.36 million dollar was exported overseas in FY21; Russia, Iran, UAE, the US and China are leading markets for export of Indian tea where flavours like Assam, Darjeeling and Nilgiri among the finest in the world, recognised for their strong flavours and intense aromas are popular. Despite this reputation, India has not been able to capitalise on its potential for tea export; it is the fourth-largest exporter (11 percent of global exports) after Kenya (28 percent), China (19 percent), and Sri Lanka (14 percent). A variety of reasons such as lack of access to capital, inefficient supply chains and non-adaptability to changing trends and technologies can be held responsible.

Early this year, tea industry has urged the government to come up with schemes to help increase tea exports from India and give financial support to set up tea lounges to promote tea drinking in the country in the upcoming budget. Exports of Indian tea have dwindled by 9 percent in the first ten months of 2021 compared to the same period of the previous year and it is unlikely to cross 200 million kg in 2021.

India is working on a strategy to fill the supply gaps that have opened up in the global tea market following the sudden economic crisis which engulfed Sri Lanka, the world’s largest tea exporter. Sejal Purohit, founder of Seven Spring shared that premium tea leaves are getting exported because of better prices than homeland. There is an awareness and demand. Most importantly government supports export hence the respective companies get a lot of benefits and aids. Purohit also added that it adds value to the company's brand positioning in the market.

Why India needs to raise the bar for premium tea?

According to the industry stakeholders retailing of premium teas through specialized ‘Tea Boutiques’ should be encouraged and financially supported by the Tea Board as this popularizes the concept of drinking specialty teas in the country. This will not only encourage people to imbibe a healthy lifestyle, but will surely help the tea industry in these troubled times of production loss owing to climate change and other factors, especially in Darjeeling.

But things are looking to improve. “I would say post the pandemic all of us have realized the value of health. As a result, we have started showing interest in health products and educating ourselves. Due to this, there is a rise in premium quality tea. Moreover, the spending power has been increased for the health and lifestyle segment products. Teas like white tea, Matcha, Oolong, and Darjeeling First flush which fall into the premium category are packed and picked because of lots of health benefits,” Purohit commented.

Indian tea is also at the centre of indigenous holistic wellness traditions, interest in which has grown tremendously since the Covid-19 pandemic. An uptick in demand for herbal and organic teas has created a shift in consumer purchasing habits. More people are now looking to buy domestically produced products. This holds potential for Indian tea to expand its reach.

Another major trend amongst the middle and upper income level consumers in India in the past few years has been the increasing attraction for ‘organic’ products. Considering the benefits for organic and green tea, there has been a surge in the demand for these types of tea varieties over the last few years. But, for few companies, they have been unable to meet this growing demand as supply of organic tea is very limited in India. 

Interventions needed from the govt

“Markets are driven largely by supply and demand for tea. Quality tea demand has increased over the year and positively impacted the industry from the consumers end directly,” Rudra Chatterjee, managing director of Luxmi Group shared. According to him, for tea businesses, rationalization of high logistics cost, especially costs of shipment etc. can be crucial factors to resolve. “Also a focus on quality tea manufacturing across Bought leaf and organized sector help the industry to maintain consistency in quality of tea that again helps manufacturers as well as consumers,” he further added.

Mirroring the sentiment, Piyush Desai, managing director of Wagh Bakri had shared that the priority should be to increase domestic consumption of tea. As per him, there will be severe competition in the international tea market. On the other hand the domestic market sales and marketing by competing beverage coffee is rapidly creating challenge to the consumption of tea. The branded tea players will have to aggressively taken on these challenges and their success will hinge on the supply of high quality premium tea.

What are tea companies now doing?

A multi-million-dollar industry, India's tea manufacturing industry has not just helped employ hundreds of thousands of workers but also put the country on the map for quality tea exports.Tea has become India’s national identity of sorts. From high quality first, flush harvests steeped only for a set number of minutes to homemade tea quickly brewed for friends and family, this beverage has managed to remain a constant even as the rest of the country was metamorphosing.

Tea companies are now growing tremendously and are introducing more varieties that are tasty as well as healthy. India, a predominantly tea-drinking nation with its swathes of tea-growing valleys, is eyeing the top spot for quality tea production in the world. And, homegrown brands have been helping preserve the rich heritage of tea drinking in the country. By translating consumer requirements to farmers, brands can create sustainable supply chains that answer to changing market trends and create a market for premium quality Indian tea in all corners of the nation.

 

At the point when time is the richest thing in the existence of twenty to thirty-year-olds, imparting a few quality minutes to the family is the best present for them. Obviously, great food brings individuals closer, and that too at the world's most comfortable spot—Home. Along these lines, rather than investing energy in replacement and standing by long for an empty table, individuals lean toward partaking in the food of their cherished cafes' at home, rather than killing their valuable time in feasting out. This change in outlook as far as individuals can tell alongside quick headways in business kitchens and simple web openness on cell phones turns into a crucial impetus to the runaway achievement of online food aggregators like Zomato, Swiggy, Faasos, and numerous such players, however, this problematic progress was inconceivable without a clever idea, i.e., Cloud Kitchen, which is the distinct advantage in the ceaseless development of food startup aggregators.

Riding on the expanded by power and developing interest for non-home prepared food, the Indian internet-based food conveyance market (aggregators and cloud kitchen) is relied upon to be a more than $5 billion open door before the year's over 2023. The cloud kitchens projected market size in India is believed to touch $1.05 billion by 2023.

According to information referenced in that report, there were over 400 cloud kitchens by December 2018 worked by central parts like Faasos, Box8, FreshMenu, Biryani by Kilo, Sushiya, and Innerchef. The current numbers for which have expanded considerably. Ascribing to the ascent in several cloud kitchens, the food conveyance administration market in India has additionally developed a wide margin.

Each savvy business visionary not just imagines his business to use the current open doors, yet in addition plans for future developments. Being exceptionally adaptable, profoundly effective, and savvy types of gear control these cloud kitchens that not just help in dealing with the rising number of requests easily, yet additionally guarantee consistency in quality across the kitchens. Such apparatuses can be utilized for doing diverse undertakings, for example, a brilliant combi-stove plays out an assortment of assignments like barbecuing, broiling, baking, steaming, stewing and so on inside a space of not exactly around 1 m², with the assistance of right embellishments.

The mixture of cloud kitchens with food aggregators has totally re-imagined the F&B market in India

Food aggregators have worked really hard in the past in fostering a decent nexus between apparition kitchens and set up eateries or orders of things in the metros. The collaboration of cloud kitchens with food outlets has reclassified the F&B market in our country.

With an observable shift of buyers to the web-based food requesting stages, the market has seen new players too attempting to solidify their position. Future Group, which runs India's greatest corporate store, Big Bazar is ready to begin its cloud kitchen vertical. The gathering is hoping to convey reasonable dinners at the doorsteps of buyers under the haze kitchen idea. Likewise, then again, the worldwide online business behemoth, Amazon isn't a long way behind in foraying into cloud kitchens. According to the market reports, Amazon has additionally picked Bangalore for its lady kitchen.

Today, a cell phone is not a more specialized gadget, the instrument changes over a need into an open door and a thought into a business. Online food conveyance commercial centers are ideal guides to it. Right from giving fast conveyance of food to millennial clients, to offering fundamental elements of accomplishment to eateries and cloud kitchens via client expansion and maintenance, online conveyance accomplices are giving the fundamental push to this area and there is an incredible future ahead for them.

 

From traditional ordering via phone calls to digital menus, it is now the age of self-ordering. Self-ordering is anticipated to be the future of the restaurant industry on the back of the myriad benefits they offer to customers as well as the industry stakeholders. One major reason why self-ordering is shaping the future of the restaurant industry is the elimination of long queues, allowing customers to place their orders faster. Customers now have the convenience of ordering at their own pace without having to wait for the cashier to take their orders. Restaurants on the other hand now have the convenience of quick changes in the menu, eliminating staff cost and a better monitoring of orders.

Research shows that most people prefer visiting an outlet if they are offered the convenience of ordering via self-ordering kiosks. Furthermore, just five people lining up are sufficient to drive away 57 percent of the prospective customers to a competitor outlet. This makes it all the more evident that long queues are bad for business. However, it is now a thing of the past with the arrival of self-ordering kiosks. 

Post Covid-19, the attention has now shifted to digital self-ordering systems like QR code ordering. To minimize touch points for customers and reduce the need for frequent sanitation of self-ordering kiosk screens, restaurants have introduced next gen kiosks that can be accessed via customers’ mobile phones. Customers can simply scan the QR code and access the restaurant menu on their phones, thereby facilitating easy ordering. The entire ordering and payment procedure is now automated, freeing the cashiers and waiters to focus on customer service. In time, such technology are set to become the standard across multiple formats, saving ample time and resources.

Answering the labour shortage crisis

Across the board, labour poses the greatest challenge for restaurant operators, both in terms of driving supply chain shortages and limiting operational capacity. To adapt, many restaurants are temporarily closing or cutting their hours. In practice, this often means opening later or closing earlier than usual, or eliminating a shift, such as breakfast or lunch, altogether. Several of the companies have revealed that they are raising menu prices to offset rising costs from labour, raw materials, and other inputs

Nevertheless, increasing prices has long been known to deter potential consumers. Implementing self-ordering technology gets to the root of the problem by decreasing operating costs while raising menu prices merely serves to offset the problem through an unsustainable quick fix. As consumer preferences continue to shift post pandemic, many customers may be less willing to pay higher prices for their favourite meals and thus take their business elsewhere.

“Self-ordering technology addresses the direct effects of the labour shortage by decreasing operating costs while improving the customer experience. While all of the aforementioned fixes to the labour shortage negatively impact consumers and may decrease profits over time, self-ordering technology works to drive incremental revenue and streamline operations at the same time. Not to forget, your consumers will be loyal to your brand and not to the aggregators which will give better insights into performance metrics,” Avanish Agarwal, head marketing at Flax commented.

Technology enhancing customer experience

From children to millennials to the geriatric population, everyone is accustomed to mobile phones today. Thanks to the sheer convenience, people now opt for ordering online, be it food, appliances, clothing, medicines, or groceries! By simplifying order procedures, technology is actually luring more customers into ordering online. Even if the queues to the cashier and kiosk were equal, a majority of the population would still go about ordering from tech, as opposed to doing it manually. 

All the information about the menu items can now be readily provided to the customers, ridding them of the confusion and doubts pertaining to nutritional value or ingredients used. Furthermore, just browsing through the entire menu at their own pace makes for a positive experience.

Sonali Lakhotia, founder and owner of Potboiler feels that contactless dining in the post pandemic world has helped us interact with guests in a very different way.  “Taking orders on the tables has become much easier. Our servers can now simply use a tab or their own phone to take and punch orders. What has also changed is the way guests place orders. We see a shift where guests opt for self-scan and order. It definitely helps in operations where the servers need not takedown orders on notebooks and then shift it for billing or kots.  We have even shifted to sending ebills or guests can simply request for ebill from the comfort of their tables,” he said.

Increasing customer acceptability

It’s clear that self-ordering POS systems are growing in popularity. Raghav Khullar, chef-owner at Caffeine ‘n’ Carburateurs shared that customers earlier strained to have adopted the technology have now transitioned into it via QR code based menus during the pandemic. “Reduced wait times, improved order accuracy, and, most importantly, upsell prompts to generate larger cheque sizes are some of the key benefits the technology provides to a restaurant,” he added.

Self-ordering has expanded beyond just pizza delivery and fast food to include a broad spectrum of restaurant types, including fine food, family restaurants, and bars to make it easier for customers to get what they need quickly and accurately which all help your bottom line no matter what type of restaurant one operates.

Lastly, self-ordering platforms are also a good channel for the updation or redemption of loyalty points. It is no brainer that customers keep coming back to their favourite restaurants, the ones they are loyal to. Self-ordering kiosks and platforms provide with the option of easily integrating the restaurant loyalty programs that reward customers with redeemable points as per their frequency of visiting or their order amount. 

Not only does this strategy keep customers satisfied, but it also encourages them to use self-ordering platforms more often since they could have a reward waiting for them in the end! While the pandemic might just be the reason for this shift, but the shift is surely for the larger good, solving a larger purpose that could eventually bring down many hassles from the restaurant operation.

 

The Covid-19 pandemic and resulting lockdowns over the past two years affected every industry across the globe, but the impact on the restaurant business industry was catastrophic. Restaurants were decimated, food service providers couldn’t stay afloat which challenged outlets to shut shop. But mostly the ill-effect were seen in restaurants situated in the tourist destinations as there was absolutely no business.

As per The Federation of Hotel & Restaurant Associations of India (FHRAI), owing to financial losses during the first wave, almost 40 percent of restaurants in India have shut down permanently. And about 20 percent haven’t bounced back fully and the remaining continue to run in losses. But things are less worrying now. Those in leisure destinations like Goa, Himachal, Rajasthan etc are now seeing revenues rise as people from neighbouring cities are flocking there for staycations giving revenues in larger ticket sizes.

Since the decline of the third wave, and further relaxation of travel restrictions across states, people are looking forward to taking much needed vacations with family and friends or even some time off alone. The concept of cloud kitchens has also gained a lot of steam, with many foodservice providers exploring it as a possible cost saving alternative to dine in restaurants. But, luckily for restaurants that are residing in tourist destinations need not to think of tweaking and reinventing while they are happily serving the patrons again, right on the table serving fresh as it was during pre pandemic days. We caught up with four such restaurants situated in the most demanded tourist destinations in India to know how far they have come from the ‘Covid-effect’

Wake and Bake, Shimla

Welcoming the crowd with its bright yellow windows Wake and Bake has always been a hotspot for tourists in Shimla. The café with three seating areas, one being the rooftop is known for its continental and Italian dishes served with the view of mall road in Shimla. Before the pandemic, the café occasionally hosted local book clubs and chess clubs along with impromptu jam sessions and was a perfect spot to catch a break for the tourists who get tired of strolling around mall road. Like all the restaurants and cafes in Shimla, Wake and Bake too faced a hit during the peak but remained few of the restaurants that did not shut doors amid crisis. Now when Shimla is gearing up to welcome the flock for the upcoming summer season, Wake and Bake is all set to serve the best. 

“From February onwards we are seeing a good number of traction. We have completely recovered from the pandemic induced losses and are ready to make good money this season. Last year we did good business but suffered from staff crunch. But I’m happy to inform that we are now fully operational with a complete staff and menu list. Yes, weekends are our busiest days where mostly we see family travelling from Punjab and Chandigarh,” the owner of the cafe informed.

Café Le Pondicherry

Determined holidaymakers are arriving increasingly frequent in the city of Pondicherry. Dilip Kapur who runs two of Puducherry’s most popular hotels, The Promenade and heritage hotel, Le Dupleix launched a café, which he runs with Ruth Sequeira. Appropriately enough for a space that attempts to recapture the glamour of the little French town, it’s called ‘Le Pondicherry.’

“People want a holiday, a little escape. They are looking for that French Pondi, well more French tropics, with space to relax,” he says, “a place with great croissants!” He further added, “When we started this, we restored an old French colonial house and opened up the atrium to create this very ‘Pondi’ store. But now, in a few years, Pondi will become a city and what reason is there for Casablanca to exist.” The answer, he felt, was to create a space for both local and travellers, so they can relax and recharge and not to mention tourism in Pondicherry is witnessing a great response post second wave.

Pondicherry although overloaded with a lot of eating options till the stretch of Auroville has enough more rooms for new restaurateurs to grow. Covid altogether has not affected the f&b ecosystem of the town much.

Millets of Mewar, Udaipur

Even before the pandemic, Millets of Mewar in Udaipur attracted much-needed eyeballs. Reflecting the traditional culture of India, the cuisines at the restaurant are made with the utmost authenticity of the culture and heritage. To support other local small business owners and farmers, the restaurant uses locally sourced and produced, organically grown ingredients, wherever and whenever possible. The restaurant serves local millets, Rajasthani dishes, vegan, gluten-free, raw food, less oil and organic dishes.

Not just Indian travellers but international tourists possessed a huge clientele base for the restaurant. Following a dismal January, customers started coming back last month and the chain increased rates by 15 percent compared to February last year. Encouraged by rising demand, the restaurant has expanded its seating capacity by 20 percent. “We continue to see domestic demand gain traction, assisting average daily rates to perform better with each presiding week,” founder Sunny Manoj commented.

Baba Au Rhum, Goa

The effect of this mass exodus from cities into the smallest state in India is evident today not only in Goa’s rising rents and unabated construction frenzy, but also in a slew of new restaurant openings chains that are relocating or expanding to serve the ongoing #WorkFromGoa movement. In the pandemic haze, the destination has emerged as the favourite meeting point for a diverse horde of vacationers during this age of travel restrictions. Add to this cheaper rents, lower overhead costs, affordable licenses and the reliable pleasures of the freshest seafood, and you have an abridged tutorial on why Goa is a charm for most restaurateurs today. 

EaseMyTrip said there has been a 40 to 50 percent jump in advance air ticket bookings for the long weekends as compared to the same period last year. Run by Dayini Feraud, Baba Au Rhum in Anjuna Goa is one of the most exceptional cafes in that area. Comes in with a great ambience and food but mostly stocked up with people making a prior reservations is mandatory.

“The pent up demand has a lot to do with the fact that the dynamics and demographics in Goa changed drastically over the last two years. A lot of our clientele moved to Goa, not only for the lockdown but they continued to see value in moving there, and this made us believe that it would possibly be a good idea to explore new innovations now, Feraud mentioned while informing that till April this year, he is expecting to close 20x sales compared to last year.

One reason for this growth expectation is the overall aspect of rise in consumption and travelling among customers. While offices are opening up, people have started planning out their holidays in advance. Even those who are working from home have started moving out during weekdays and weekends now. Additionally, newer trends like education tourism, staycations, workstations, and homestays are also expected to generate revenue in the coming times and help the industry to get back on its feet.

 

Despite the pandemic, the launch of Magna and the entire learning experience has been a boon for me in particular, as a restauranteur. When I got into the restaurant business, the pandemic had just begun. Regardless of that, the owners and the landlords that I dealt with were extremely kind and considerate towards me and my business. They were co-operative enough to lower the rental rates for me, something that I did not expect anyone to do. In fact, I got lucky with my staff too. As was the state of the country and perhaps the world, experienced people lost their jobs due to COVID. I came across a few such who were looking for new opportunities and I got to tap into their resources and work with them for this project. This mutually beneficial development made me realise how grateful I was to the universe that supported me to achieve my dream that Magna is.

Innovation for growth

In these past two years, I had the opportunity to successfully launch four new restaurants. And, because of this uncertainty that the pandemic bought on us, I could play around with newer concepts for my restaurants. This entire journey has been sort of an eye-opener for me in terms of better understanding the market. The market is now different compared to the pre-pandemic era.People’s behaviour and habits have changed. They now prefer to have healthier meals and have become health conscious. The aim to dine out has also moved towards enjoying themselves outside the house and surprisingly they’re willing to spend moreon meals in restaurants as compared to pre-pandemic.

“I’m really happy I got to experience hospitality in this era and I’m looking forward to working into a post-pandemic time. In 2022, we will hopefully grow as an industry because people are tired of staying at home and want to have the chance to finally be out in the world.” Home-deliveries and dine-in have been the norm for a while now. So, I’m trying to offer experiential dining in my restaurants to give people something to look forward to.

Challenges faced

One of the biggest challenges that I faced was in completing the project was of Magna. It was delayed thrice due to the entire covid situation. Twice, the work came to a halt because the labours tested positive, so the TMC came and shut down construction. We had to quarantine our labours for 14 days as per the rules. It was also very difficult for other labours to come during the lockdown and given the situation in some areas. Few had gone back to their hometowns. Acquisition of materials was tough. I had to get them at a greater cost than I would have normally in the market. So, delaying the project was definitely the most troublesome part. It required an increased input of money and a higher risk factor for my labours and for my team too. As a business, it not only affected my finances but also our plans for the launch of Magna like our marketing and promotion plans.

A challenge that I’m currently facing is the frequent change of the operating hours for the restaurants. There is no stability and we have to keep changing our routines and operations as per the protocols. As a restauranteur, it is very difficult to predict or comprehend the behaviour of the customers. We can’t tell the number of people expected to visit each day. Usually, we have a certain projection for the weekdays and weekends, but due to covid it has become unpredictable and it feels like a roller-coaster ride all the time. The additional procedures with sanitisation require us to always be prepared and very alert, as we are not able to tell what to expect. Things like temperature control, double vaccination and other covid protocols add restrictions to a certain extent.

On top of this, if there is any speculation of a lockdown or the rules become stricter with early shut downs of restaurants, there tend to be a huge dip in the market that harms the business. I would say, it has been a great learning experience in terms of understanding how to handle staff, guests and running operations during such times.

Innovation during this time

Considering how a lot of habits, rules and needs changed due to covid, I changed the concept of Magna as well as its name around 3 times. I believe that you can only progress when you change with the changing times. It is important to adapt to your surroundings. Keeping this in mind, we created Magna to be an all-daycafé and bar. Magna is also a great place for brunch that offers exceptional coffees, freaky shakes as well as mocktails. We have incorporated some artisanal cocktails too. We have also changed from a single cuisine restaurant to a multi-cuisine restaurant, that caters to all tastebuds.

Our target market is wide – from 16 year olds to 45 year olds – we want Magna to be a go-to place for everyone. These improvisions have been one of the best possible outcomes of covid, which would not have happened otherwise. As a casual dining spot, Magnais going to be a fresh breath of air for the Thane market. The first of its kind, this is a place where one can relax with their friends, work with colleagues, have a romantic dinner planned with their loved one, or just create unforgettable memories with their family and friends.

The innovation that we have welcomed is creating this new concept of an all-day café that turns into a bar by sunset. We also had to work on accommodating a smaller crowdin one place, an effect of the covid induced fearin the people in general. So, we revised our seating capacity and reduced it by incorporating grand furniture, hence the word Magna which is short for ‘magnificent’. We added grandeur to the place, a refreshing change after the confinement everyone has been in for months during the lockdown. Our larger than life furniture along with experiential diningcomes with seating places like the royal victorias (baggi). There is also a swing area with a huge dome. With respect to the space, this also allows privacy to the guests while dining. We did not want to create a cramped or a close and compact place to have your meal.

In this new post-covid era, I believe that the time for close dancing in a crowded bar is gone. Now it is all about having a good conversation with an old friend and having intimate parties with close friends and family. And Magna Café and Bar is for just that. We provide a unique affair of one-of-a-kind food courses, espresso variants and cocktail recipes in this multi-cuisine restaurant. We have also kept in mind the fact that people have become very particular about where their food comes from. So, we prepare all our ingredients fresh in the kitchen, from sauces and doughs to syrups for cocktails, which is how we have been inventive in our menu. Hence the food at Magna not only looks delicious but is also freshly made. I also believe that the creativity in the food menu will also attract people to try out new things, dishes that they’ve never tried before. It is definitely refreshing to step out into a restaurant and look forward to unique items on the menu.

Through these innovations, we’re trying to refine and uplift the food palette of the Thane market. We have invented items like the cold pressed dark chocolate with orange peels served in a margarita glass. Mocktails with infusions like Better Together, which is a mix of fruits like strawberries, peaches and kiwi served with ginger-ale. Food innovations include a paneer tikka croissant sandwich, freaky shakes, pink tiramisu, pink hummus, almond cutlets and much more.

 

Back in 2017, food trucks were a big trend in India. Customers who were looking for varied flavours and options found food trucks to be an uncommon and interesting concept of serving food. Their love for street food rekindled with this format, which is why food trucks were being preferred to dine-in ambiences. The cheap and cost-effective solution to starting a restaurant generated a lot of revenue for the industry. 

Opening a food truck is much cheaper than opening a restaurant, and therefore a much more tangible goal for those wishing to serve their community. With a comparably low initial investment, people can see their financial freedom just a few years down the road. Once they break even and pay off any loans, as long as their food truck continues to make a profit, they will have gained financial freedom doing what they love. This is one of the major reasons why people enter this domain.

However, after a phase of prolonged growth, food trucks, just like the other restaurant formats, had to bear the brunt of Covid-19. There was a sharp decline in the restaurant industry in Q2 of 2020. Today, even though the dine-in restaurants and QSR chains have restarted reopening, the future of food trucks is still to be thought about. Many unfortunately have closed their services forever. 

The question that now stands is, are food trucks still a viable option after the struggling restaurant industry in India. It is pretty obvious what impact Covid-19 has had on the food trucks in India. Since it’s a business that literally operates on the road, it became all the more unsafe and unhygienic for the customers to visit the food trucks and enjoy their meals in crowds.

With a nationwide lockdown to contain the virus, the streets went empty. People on their way to offices and colleges were no longer there to grab a quick bite off the food trucks. There was no chance of any food or music festivals happening either. All the events or sites where food trucks could make their sales were put on hold or had negligible footfall. The vehicles thus stayed empty and stationary.

Challenges that existed before pandemic

For the food truck business to flourish, some challenges always existed. One can control the food quality and the business plan but can’t control the weather. And in India weather is a huge challenge for the operators. To continue the flow, there should be a proper selection of a location in order to attract the right set of customers / most trafficked areas just at the right time. Thus location always imposed uncertainties. 

Dealing with the local municipality and government officials is another challenge in this field and one should have all his/her contacts handy to upkeep the truck on road. Though licensing is not defined for food trucks in India, licenses like FDA license, NOC from traffic police, fire license for kitchen, police NOC, etc are required to be taken which is a tedious process. In India there is no association or regulatory body assigned by the government for establishing a food truck business. Licensing for food trucks in India is highly unorganised and is the most time consuming and burdensome task.

Sagar, Owner of Amigo Food Trucks said, “The food truck business has a huge potential which will be unlocked only when the government comes out with some regulations. This business is much unorganised and the owners of the business face a lot of challenges, due to lack of any regulation, even the municipal corporations and police of cities have no authority to formulate any rules or guidelines.”

Lastly, parking space is a major issue and there is no clarity on rules and regulations pertaining to food truck parking. The food truck owners feel that no designated parking space often affects their business.

Is different from running a restaurant

“We are approaching our three year anniversary in March, in my opinion, I believe that many people that decide to get in the food truck business do not appreciate the amount of work involved, which is the number one reason why they fail. They are not prepared to work so hard, therefore, throwing in the towel within the first year. It is very different from running a restaurant,” Karan Marwar, Owner of a Food Truck in Dehradun stated. 

In a restaurant, there are staff for all the different positions required to run the business along with the fact that it is open in the am and close in the pm. With a food truck, the owner may be the Chef, prep cook, line cook, dishwasher, cleaning crew, etc. “If you are running a lunch service along with a dinner service, the truck has to be turned over for each service and then travel to each venue. As you can see it is double if not triple the work,” Marwar added.

However, food trucks fail for the same reasons as restaurants. Owners often lack operating capital, a true understanding of cash flow versus profit and lack an executable plan. And the low barrier of entry attracts a high number of operators that may not be prepared for small business ownership.

Mechanical Failures

“We run expensive businesses. The cost of gas, propane, storage, commercial kitchen rental, employee, not to mention food costs. There are a lot of expenses running a food truck. One expense often gone unnoticed or accounted for is maintenance on your vehicle. Trucks breaks down! Equipment breaks down! Lots of the food truck owners are buying old trucks, they put a new wrap on it and then hit the road. Then a transmission blows, the gas leaks, the radiator breaks, the list can go on and on. Before you know it you have spent thousands of additional dollars that you did not budget for. You have a new truck and have a hard time making ends meet regardless. The cost is too great, and you go under,” Deepika Rao of The Food Truck Company in Pondicherry added.

The food trucks are customised commercial vehicles which come in different sizes. The cost of a vehicle depends on numerous factors. Entrepreneurs often opt for pre-owned vehicles. The cost of customising a truck lies between INR 1 lakh to INR 5 lakh depending on the type of vehicle. 

Is there hope? 

Even though the impact of Covid-19 has weakened the food truck market, there is still hope left for the same. The convenience that lured customers to visit food trucks means that they are still relevant in the post-pandemic era. However, some extra efforts need to be put in by the food truck owners to attract customers once again. 

Food delivery services and takeaways have saved the restaurant industry from draining out. They seem to be the only practical solution for every restaurant format to keep the cash coming in. Many food trucks like the Bombay Food Truck have turned to deliveries looking at the number of customers craving for the food and experience that they offer.

Not just this, many food truck owners have started providing meal kits to keep their business afloat during the crisis by creating a new revenue stream. One can also drive the food truck to small community gatherings and make sales there via catering.

Tapping on the flexibility factor

From the business perspective, food trucks seem to be more survivable than dine-in restaurants, given their operational attributes. The flexibility and freedom to drive the food truck around the city help to attract more customers and visit more places. Unlike dine-in restaurants, where it is impossible to change locations, food trucks can explore more places and gather more customers.

However, if one is looking to open a food truck business amidst the pandemic, one needs to be wary of customer safety. Following social distancing norms should not be forgotten while serving a throng of customers. Food trucks lack dining spaces and ambiences and this bodes well for them. Social distancing can be followed more efficiently in open spaces than a queue limited to the back wall of the restaurant. The absence of dining spaces minimizes the touchpoints responsible for the spread of the virus. Customers can either take away their orders or eat them in their own space, like a car, without having to worry about getting infected by the virus.

Can low overhead costs attract more investors?

One of the chief aims of restaurateurs, amidst the pandemic, is to save their capital and utilize it in the best possible way. No format is as cost-efficient as food trucks, which is why they have high hopes of surviving the pandemic and a great potential for the future. 

A food truck business consists of just two staff members, one truck, inventory and one delivery personnel if required. There is no dining space which further cuts the labour and maintenance cost of the ambience. Moreover, a one-time investment in an appropriate truck eliminates the monthly rental costs too. 

Even though one might think that, out of all restaurant formats, food trucks might suffer the most losses due to Covid-19 as they are out there on the street, this might not actually be true. The way they operate, in fact, keeps them on the safer side in both safety and financial aspects, thereby making them more viable than other restaurant formats.

In India, food trucks stand a chance because people want good food at reasonable prices available near to them especially in these times when Covid-19 has shaken the economy and business of big and small restaurants. Also, with more people coming into this business scope of finding regional dishes on food trucks is high, giving yet again another area to introspect. 

 

Currently, the finance ministry is preparing for the upcoming fiscal year 2022-2022, for which the union budget meeting will take place on Feb 1, 2022. With their goal being emerging India from the economic slump that resulted from the pandemic, while simultaneously creating a budget that can prepare the market from the approached 3rd wave. The government has a lot to contemplate from the low industrial output and recessions of service demand ahead of the meeting.

Subsequently, industries like quick food restaurants and F&B highly anticipate their evaluation. It is time for the government to restore tax credit, and there should be a sanctioned loan for the industry. The restaurant industry suffers a lot because of the court's multiple operating hours and capacity restrictions and the lack of support from several property owners. Subsequently, the industry desires low interest at 2 % or interest-free subsidised along with a lower tax structure. It could help restaurants shut down permanently due to Covid-19 restarting again with low-interest working capital loans. As none of the previous years' meetings came to their relief, the expectations from this fiscal year become more critical than before. Here are the budget expectations of quick-service restaurants in India.

The restaurant industry actively seeks tax holidays: When the pandemic began in 2021, the government assigned collateral fees loans of 3 lakh crore to MSMEs to improve the restaurants and the working capital requirements. These loans get sanctioned with a one-year moratorium period with repayment until four years. However, restaurateurs did not witness any massive benefit from the move because eventually, they still had to pay off their loans. Several states that Moratoriums didn't work for them. Instead, they would prefer implementing a tax holiday that could provide them relaxation from paying sales tax for a year.

The quick-service restaurants are highly pursuing the government to implement tax holidays and reduce fees from the excise department. According to India's national reports restaurant association ( the representative body of restaurants), restaurants witnessed their business halving from 4.23 trillion Rs in 2020 to 2.0 trillion Rs in 2021. Apart from that, the pandemic resulted in the closing of nearly 30% of the restaurants permanently. 

 

 

GST input tax credit is long due in the quick-service restaurant industry: For more than four years, the industry has been demanding clarity regarding GST input credit. Simply putting the scenario, when a restaurant buys a product or goods item for cooking, they can pay a direct GST on that product to the government. The range of tax could be from 5% to 28% on the input bought. Furthermore, when selling the food to the consumer, they are charged 2.5% GST and 2.5% SGST. But the restaurants do not receive any input credit for the goods they purchased. It displays a comparative drawback for the restaurant and food industry, as other sectors receive their input credit back, making restaurant chains the only industry in India liable for GST input. They have to pay a considerable part to the government as an up-front at the beginning of each year. Especially in the Covid era, when it took restaurants almost a year to open their business, the GST tax input became a huge burden. Therefore, the sectors seek a GST tax input implementation from the government. Still, due to the restaurant industry not falling under any particular assigned ministry, often they are not nudged to be prioritised.

A licence clearance mechanism can help during the closed months: Each state is responsible for assigning the licensing of the restaurant industry, including fees that are paid to the excise department for various kinds of liquor. Most restaurants had already spent a hefty price for their license to the state excise when the Covid 19-second wave rose in April 2021.

It is collected upfront in March each year, after which restaurants were primarily ordered shut for two months. Similarly, this year, Omicron Variant and daily cases led to the repeated shutting down of restaurants. This became a deficit trend for the business as it practically runs on generating cash flow, so when there is service restriction like this along with mandated heavy license fees, the industry gets harmed severely. 

This year the government is expected to show leniency towards the restaurant chains and understand that they are substantial employment generators with high economic benefits. The GOI can decide to extend the license renewal policy from three to five years to resolve the issue. Likewise, single-window license clearance should be considered instead of adding it to the cost of the business; it will enable chains to carry the business more smoothly and help lessen the burden.

Furthermore, the GST structure has a chaotic distribution, which often cause a lot of confusion for the in-house restaurants. For instance, alcohol gets purchased under excise; however, it should be under the GST net. Making the tax distribution consistent would help reduce the difficulties, allowing the industry to put their full attention into widening their business scale.

Conclusion

In FY-2022, cloud kitchens and quick service restaurants have together developed fine dine restaurants, bars, pubs, and clubs that have been a success, despite the pandemic. The Indian food service industry (FSI) is growing 9 % CAGR over F20-F25. As per Motilal Oswal Financial Services (MOFSL), quick service restaurants and FSI's growth is primarily driven by urbanisation, rising income levels, and innovative offers that appeal to the millennials. As the dynamics of the F&B space is growing, so is the food tech and food delivery chains. The post-pandemic world will witness a high demand within the FSI India which is led by a sustained rate of high food delivery during the pandemic. Further, these estimates get elevated due to consumers' increased adoption of technology.

So, to firm the rise of quick-service restaurants and F&B chains, things like liquidity, support tax rationalisation, moratoriums, tax reliefs, incentives etc., should be thoroughly discussed and implemented accordingly by the government during the union meeting. This can become critical for the restaurant industry to thrive further than the other sectors.

 

The Omicron threat has hit the restaurant industry which was slowly bouncing back after the second wave in March and April last year, with the business down by anywhere between 30 percent to 60 percent. November and December last showed the promise of the industry getting back on its toes but the Omicron threat has now damaged the hopes.

The dent in consumer confidence is palpable amid growing restrictions on travel, drinking and dining. With cities like Mumbai and Delhi imposing strict new curbs like night curfews and limiting restaurant dining to 50 per cent to counter the third wave, a degree of pre-vaccine dread has crept back in. Restaurants of all stripes, from well-off multi-city chains to tiny artisan cafes, are feeling the heat.

With a bailout unlikely, it is probable that the industry will continue to wrestle with staffing issues, limited resources and ingredient availability in the coming months. The road to recovery is a long haul. But it’s not all gloom and doom. Optimism still reigns in the restaurant world, partly because of the reportedly low virulence of Omicron. Also, people are more prepared this time around. With a Covid playbook in place, the industry is in a far better place than it was a year ago. So while the Omicron is here to stay (at least for a while), there are few things that restaurant owners can think of to come out of the blues.

Navigate through uncertainties: While the revival process is on, the only way forward is to survive and thrive. Having learnt major lessons in the past two years, it's now much important to navigate through the uncertainties and mitigate risk. Making business decisions that can thrive through new scenarios and a new wave is now imperative. There is much opportunity that awaits in the sector and the future looks bright.  

Through all its peaks and troughs, 2021 was a year of extraordinary Covid-19 learning. “There was a time when people were sceptical about even ordering food from restaurants. The next phase was for them to feel safe enough to dine in again. Today, people have accepted a new kind of reality of enjoying the dining experiences, but with norms set by restaurants. We believe this is how we will continue to evolve,” said Sameer Seth, partner Hunger Inc Hospitality that operate The Bombay Canteen, O Pedro and Bombay Sweet Shop restaurants in Mumbai.

Change of mindset: Restaurateurs need to understand that it is a new world and accept the pros and cons. Every stakeholder will have to do things in the right manner, be it suppliers, vendors, customers, as well as the government. Shutting down and restrictions will further damage the sentiments that will have a long term effect. Going forward, defined and strict SOPs should be formed and should be followed without further taking a decision of curfew, restrictions or shutdowns. The business owners along with the stakeholders should further learn to work with the changing business model and newer ways of increasing revenue.

Sharpen the knives: One opportunity, since business is slow and there is less inventory coming in, is to learn how to better manage food costs, potentially revamp the menu and widen margins. Check out the historic menu trends, popular dishes, and items that are more cost and effort than they’re worth. Trim down the menu before reopening the dining service and take off items that weren’t selling pre-Covid. Owners can take this time to also prepare for reopening and develop a digital marketing content strategy to hit the ground running when is ready to open doors. Create event announcement images or videos, redesign the website, or even test out paid advertising like Google to promote in-restaurant dining experience.

Look at employees’ wellbeing: Lives are important but so is the livelihood. Indian restaurant industry shrank 53 percent in the pandemic year. The tragic irony is people who work in restaurants and bars. The same people many well intentioned business owners are trying to support by staying open, are the most at risk. For those workers in the service industry who have kept their jobs, many say the conditions and pay have worsened.  In such a scenario, taking care of employees wellbeing comes as a responsibility. The workers should be given a financial security. 

Diversify business: One great way to keep the employees engaged and yet productive is by diversifying the current business. Many have already kick started their new innovations and projects. It can be changing the business model, looking out for a new location, moving cities, or even entering into another segment in retail.

If there's any silver lining to the situation, it's that Covid-19 has made restaurant executives realize they must adapt their operations. Many are ginning up new business models and adopting new technologies that will, they hope, make their businesses more resilient to future calamities assuming they survive this one.

Even Bengaluru-based Abhijit Saha, the founder of Ace Hospitality and Consulting, who had to shutter down two of his restaurants owing to pandemic induced uncertainties, remained upbeat about his latest launches, The Pet People Café and Glass.

Finding other revenue sources is the best way to offer security emphasizing job protection. Restaurants need to make sure that people who work in this field can still view it as an industry and not just as a hobby or a way to get to another goal.

 

The rise of the Coronavirus pandemic has directly impacted the restaurant industry and has dynamically shaped the industry to adapt to the current circumstances. Understanding the industry disruption, the place has left no stone unturned to prove themselves resilient. From enhancing new interiors, to bringing new design trends the foodservice industry has certainly pivoted to new offerings to keep afloat in these difficult times.

Here are some enduring design trends in interiors & architecture that we are seeing in restaurants post-pandemic-

Expanding outdoor dining: The pandemic has forced many restaurants to change how they usually operate, dining out took a big hit, many restaurants expanded their outdoor dining space, using parking space or other outdoor space was in trend. In some cases, places having existing outdoor space got it renovated adding new life to open area making it more welcoming and exciting for their guest to sit and chill safely. Keeping safety as an utmost priority these outdoor seating had Plexiglas barriers between booths encouraging guests and customers to maintain social distance.

Digital transformation is on its way: The restaurant industry is developing and leading to new technological advancements in this space, having said that QR scans or codes are one thing we could easily find out post-pandemic. These quick-response scans have broadly replaced printed offering menus in cafes, bars keeping interactions contact-free all you have to scan and order or pay. This digital transformation has truly leveraged the capabilities of restaurateurs to learn how to meet the demands of modern-day customers.

Open kitchen to gain loyalty: The restaurants even changed the layouts also wherein instead of having the kitchen at the back, having an open kitchen and table around the kitchen wherein food will directly be served on the table was more comforting and promising for customers. These open kitchens just not only allowed guests to just come and dine in but they could see how safely their food is prepared.

Curbside pickup and drive-thru designs: Drive-thru gained immense popularity over the last year as the coronavirus pandemic closed indoor dining and made consumers not enter the restaurants & big chains. 

The restaurant industry is bringing innovations & creatively adding the latest design trends to their space to help enhance the safe & enjoyable dining experience for their customers.

Creative Partitions: With most of our daily lives confined to the home, the importance of having separate spaces in the restaurants is what customers like the most. Dinning is an experience; a simple addition of wall effect will create a brand new experience for the customers. These partitions enhance the diner’s experience creating safe, flexible areas improving the beauty of each portion.

Rooftop dining space: Rooftop dining spaces have always been popular and loved by everyone but after the pandemic, the rooftop place in restaurants got a new breath ie restaurateurs heavily invested in the decor of their rooftop making it an attractive place to dine in. The place is open for business all year round be it winters or summers, the rooftop dining is famous among millennials, youngsters who crave to vibe in both weather and place.

Making it more photo-friendly: In the age of Instagram, restaurants find a way to look unique and different and this is when interior design plays its role. In today’s time youngsters, millenials love to post where they have been all day long. To make sure your restaurant looks instagrammable you need to go with the trend, adding certain designs, bold text can easily help your place grab attention and new customers.

Comfortable seating: Everyone today wants to be comfortable and finds a space which can be called “my space”, due to the office’s closed colleagues and team members love to meet outside to enjoy or have short meetings and spend time working there for longer & longer hours. Looking into these restaurants has placed cushioned seats, chairs into their dining floor layouts. 

 

The COVID-19 pandemic impacted negatively on the restaurant business, with many establishments shuttering temporarily or permanently. As a result, businesses have increased their efforts online and implemented eating policies that follow safety guidelines.

Restaurants are facing difficult circumstances, but as many have reopened, proprietors have used their ingenuity to make the situation more acceptable. In the not-too-distant future, these artistic endeavors may set the bar. Meanwhile, aspiring food entrepreneurs took this terrible incident as an opportunity to share their products with their local communities. Given that food is a basic requirement, this has worked for them. The adaptations made to stay in business have helped create or accelerate five significant themes as the restaurant sector emerges from the various obstacles and uncertainties posed by the worldwide epidemic. These developments, in my opinion, will have an influence on how restaurants operate in 2022 and beyond.

Restaurants will become much more digital in the future: The epidemic sparked a digital and delivery revolution. If you ask me, there's little doubt that this is a trend that will continue. This implies that online ordering, delivery, and curbside pickup must all be considered in the restaurant's operations.

It's a certainty that a restaurant will have a presence on various online ordering applications, as well as direct ordering on the business's own website. Restaurant owners must prioritize digital menu planning, taking into account food quality and delivery. Even indoor eating establishments are set to become increasingly digital, with some deciding to preserve online menus and table-ordering options, with food carried to tables by runners. Digital is becoming an integral component of today's restaurant industry, and it must be taken into account in both present and future decisions.

More variety to satisfy customers' cravings for new flavors: Consumers have been seeking diversity and new sorts of food options, owing in part to the pandemic: worldwide cuisines, healthful meals, unique ingredients, and so on. Because of social media, the trend has grown. Instagram Reels, for example, has had a significant impact in introducing people to new cuisine concepts and promoting variety. New ideas and trends are spreading quicker than ever before, and food is no exception. A restaurant may easily offer new cuisines with a cheaper expenditure by adding virtual restaurant brands, while the business's partner handles menu creation and marketing to create demand.

Restaurant layouts will evolve to meet the needs of the 21st century: Restaurant owners must re-access how the physical architecture of their restaurants will work best for their company, workers and customers as off-premise eating continues to grow in popularity. By 2025, I believe the 70/30 split, with greater front-of-the-house eating room and limited back-of-the-house cooking space, will be reversed to 30/70, with more back-of-the-house space. This renovation will adapt to the evolving restaurant industry. Even high-end restaurants will likely have more drive-thru arrangements, and practically all brick-and-mortar restaurants will designate distinct locations for delivery drivers and customers picking up their takeout orders.

Restaurants will change their catering strategies: Companies have re-thought how they want to employ food in the workplace as a result of the transition from in-office work to a hybrid home-office split, as well as lingering fears about the pandemic. This has also spurred restaurants to think of new ways to resurrect a thriving catering industry. Individually packed orders are more common in newer orders, such as box lunches rather than huge trays of shared meals. Managers with remote workers may wish to send food presents or treats to their staff in our new working world, such as 100 individual packages of gourmet cookies, pizza delivery for a virtual pizza party, or fresh vegetable baskets.

Robotic delivery will become more common: Last-mile delivery is critical as delivery orders grow in popularity, but it has always relied on individuals. We must retool for future growth, efficiency, and cost-effectiveness in order to satisfy the rising demand. Because driver personnel are limited and consumer expenses must be reduced, the door is wide open for automation and technology to step in.

While none of us will remember the epidemic fondly, it did help us fast speed into a new age for the restaurant sector via endurance, inventiveness, and technology. As we approach 2022, both restaurants and customers have unprecedented revolutionary prospects. The table has been set. Let's get some food!

 

Besides architecture, modern amenities and a vibrant economy, the pink city is also known for the gastronomic delights it offers to its residents. Jaipur, already famous for its traditional fare comprising Daal Baati and Laas Maas, is at the threshold of entering a new territory where it aspires to cater to a growing section of people who want to try global cuisines. The Pink City has many functional multi-cuisine restaurants and the food scene is only going to get exciting with many big brands already penetrating the city.

Not just the big names are looking at the city for a presence but cloud kitchens based out of the city is luring investors and f&b giants for acquisitions. The recent acquisition of Jaipur-based cloud kitchen, White Kitchens will be instrumental to Curefoods’ Tier 2 expansion strategy. Similarly, when Shyam Thakur disclosed the expansion plan of Momo King, Jaipur was on his top list, owning to the growing demand. 

“When it comes to looking at potential and opportunities for expansion, we identify a lot of potential in the city. We believe that tier 2 cities have become the breeding ground for opportunities due to the huge demand for quality products and limited options available,” he added.  

Estimates vary but on average 20 percent of restaurants in Jaipur shut their shops due to Covid led crisis but those who survived limped back closer to normalcy much faster than in any other tier 2 cities. Before the pandemic, Jaipur had witnessed a surge in new restaurants. According to a data research website, the count went par 5000.

The two lost pandemic years stuck at home, contradictory though it may sound, both accelerated and slowed the move to tier-2 and tier-3 cities. At one level, youngsters who found themselves on a train or plane back to small-city India and the new world of work from home (WFH) have begun wondering whether they should return to the big city with its sky-high rents and hour-long commutes. 

According to one estimate, 10 to 20 per cent of youngsters who don’t have customer-facing jobs are reluctant to return to big-city life. Jaipur in these last two years have got a lot of residents coming back and opting to stay forever, they have, however, bought back the exposure of multiple cuisines along with themselves, giving a push to brands to grow.

Looking at another aspect, Jaipur, which has the Mahindra World City sees plenty of hotels and restaurants growing fast in the vicinity. “IT biggies such as TCS, Infosys, and Tech Mahindra have opened up centres in Jaipur with major projects being executed in the software-services space. Other co-working companies, too, have spotted the opportunities. Smartworks is finalising co-working spaces in Jaipur. This has given a sudden rise in our customer base,” the owner of Daniel's Oriental Kitchen situated in the neighbourhood commented. 

A recent study launched by MBA students indicated that social media though not much popular among consumers of Jaipur for restaurant selection is now a strong driving force. Online visibility through social media marketing is gradually becoming a secret weapon of restaurant owners in having a strong customer base. Consumer buying behaviour is changing very speedily & marketers have to change their strategies according to the scenario. Therefore now the 

restaurant marketers have to focus on their promotional strategies. They have to change it according to the preferences and behavioural patterns of the new digitally active consumer base.

The demand for global cuisines is on the rise and restaurateurs are reading it as an investment and expansion option.  "The gennext is visibly drifting towards healthier eating options which spell a boon for most restaurant chains. With the average Indian more travelled and exposed to international cuisine, he/she is willing to experiment and settle for global flavours," said Kuldeep Singh, MD of Spice Court.

Other outlets like Meraaki Kitchen, The Forresta, Townsend Bar & Kitchen, Tapri Central, Cafe White Sage etc are beating the aristocracy of high end restaurants situated in the metros. While they are claiming positive turnover, owners are happy to plan for within city expansion, giving much-needed hint that the f&b market of Jaipur is booming, and the local patrons are demanding more.

 

Strolling at any organic food market in India, one would have most likely seen that all things organic are priced way higher than their regular variants. The cost of organic foods is one of the major reasons behind their low adoption rate among the masses. Why are they so expensive? And is it feasible to bring down their cost anytime soon?

Similarly, at any supermarket or organic restaurant, the organic sections are almost always thinly populated compared to the general sections. It's obvious that for the large majority of people price concerns get the better of the stated benefits of organic foods such as purity and wholesomeness. But what makes organic foods so expensive? If it is so necessary for a fit body, why it is feasible to only a fraction of the population. Organic products typically cost 20 percent to 100 percent more than their conventionally produced equivalents.

The high cost analysis

Organic foods are difficult to grow as they need high involvement and more time to grow. Not only are organic farms typically smaller than conventional ones, but they also, on average, take more time to produce crops because they refrain from using the chemicals and growth hormones used by conventional farmers.

Moreover, lower yields of such crops and poor supply (still developing) chain further increase the production cost. Post-harvest processing and handling of organic food is a costly affair since the risk of contamination by chemical fertilisers, pesticides, etc. from water and neighbouring farms is high. One of the biggest hurdles to the adoption of organic farming is the high fee for registration, accreditation and certification to become organic farmers.

Nowadays, organic foods may appear to be a lucrative market for many, but there weren't many organised players in the early 2000s. One of them, 24 Mantra Organic, claims to be the market leader in the organic food category across India with almost two-thirds of the market share. Today, the decade-and-a-half-old company works with 40,000 farmers on 245,000 hectares of land across the country on a contract basis. But it hasn’t been easy for the company to get farmers on board to do organic farming. Sunil Poovaiyah, Business Head for Exclusive Stores in Karnataka, says, “One of our key objectives is to provide sustainable livelihood to farmers. We take care of the education of the children of our dedicated farmers, and also organise their health checkups.”

The demand-supply gap

Most of the organic produce from India is intended for sale in foreign markets. More than 60 percent of the organic products from the country were exported to the European Union in 2019, a further 20 percent exported to the US. India is targeting almost US$1 billion worth of organic food exports in the years to come. The global markets and the prices that such products command abroad are a great influence on the domestic pricing as well.

Anju Kalhan, Founder of Bliss box foods is on her journey to advocate the importance of bringing organic in daily lifestyle. Her brand makes a wider range of gluten-free Indian sweets such as laddoo, biscuits and savouries, using organic produces sourced directly from the farmers.

She believed that the high price quotient is just the question of supply and demand. “More demand for organic food and natural products is bound to bring the pricing lower,” she said.

She further added that as people become aware and start mindful eating and purchasing from organic stores, there will be more such stores and products and competition will bring the rates down. “For the time being the production and availability is limited so the pricing seems high. Farmers need to be educated too and there should be more awareness on the technical understanding,” she added.

Poor awareness levels among consumers about the health benefits of organic food products, especially in the non-metro cities together with their limited availability in the market are posing grave challenges to the growth of the Indian organic food industry.

Way Ahead

Zama Organics, a homegrown startup that is a one-stop shop for locally sourced organic produce has plans to expand its supply chain. Apart from direct consumers, the company supplies its organic produce to restaurants/cafes in Mumbai whereas the pantry items can be delivered anywhere in India either by road or rail. 

“With over 2500 customers, our ‘Direct to Consumer’ and restaurant supply business is Mumbai based as that is where our office and warehouses are currently. Starting this year, we have also increased our presence in other cities like Delhi, Bangalore, Hyderabad, Goa, Surat, Pune and Bhopal through our retail and eCommerce business partners,” Shriya Naheta, Founder, Zama Organics said. 

According to a study jointly conducted by industry lobby Assocham and private research firm TechSci Research in 2016, pegged at $0.50 billion, the organic food market in India was estimated to jump to $1.36 billion by 2020. This will still account for less than 0.5 percent of the total agriculture market size of India. There are numerous bodies across the country working to reduce (if not remove completely) the hurdles in adopting organic farming.

With more research and favourable policies, it's hoped that the demand for organic food will not be driven by metros only. After all, we were practising only organic farming before the 70s. And given its sustainable nature, a step towards organic food (and farming) is a step towards a sustainable future. Till the price of all things organic comes closer to their non-organic counterparts, let’s bridge this gap with the awareness about the organic way of living.

 

It’s finally happening! Yeah you heard it right…restaurants in Maharashtra are now allowed to operate till 12 am in the midnight starting October, 22.

Chief minister Uddhav Thackeray has directed the state administration to issue guidelines for extending the business hours for restaurants and bars.

 

As per Mumbai’s guardian minister Aslam Shaikh, restaurant and bar timings will be restored to pre-Covid times i.e. 1.30 am by the end of the week.

"In the wake of the upcoming festival season, it is now felt that restrictions on time of functioning for various establishments like shops, restaurants, hotels etc. will lead to more crowding in the shorter duration in which they are currently allowed to function. Hence, the establishments will be allowed to operate till 12 am," read the CMO statement.

However, the government has kept the conditions like; proper sanitization, vaccination of employee, and 50 per cent seating capacity same.

At present restaurants were operating till 10 pm and the sector has been requesting government for an extension since long.

Earlier, Indian Hotel and Restaurant Association (AHAR), had once again requested its demand for extending the operational timings of city restaurants to pre-covid time period, i.e. till 1.30 am taking into account that Diwali was round the corner.

 

With this move, the restaurant and bars owners have witnessed a sense of relief as with Diwali and other festivals around the corner, they were targeting their sales to touch the pre-covid numbers.

 

A decade ago, when it comes to eating outside food, there was either the fine dining restaurant or the street side food which meant that either one goes for an expensive meal or get satisfied with the cheap.  The growth of the food truck business phenomenon in India is a derivative of a similar business module in the USA. The reason behind this burgeoning preference is that on-the-go food has become the preferred lifestyle due to busy schedules. Food is no longer perceived or limited to being consumed at home or sitting at one place.

The food truck or the mobile kitchen business in India has huge potential as it is still in its nascent stage. In India, it is estimated to be growing at a rate of 8.4 percent annually.

Also Read: Here are some of the best food trucks to please your taste buds and how do they make their money

Do you know the man behind the first food truck in India?

On 3rd September 1977, the bright yellow and white painted food truck named Hawker opened its counters at the gates of the Art Faculty, Delhi University temporarily, and a month after which it shifted to a pavement in front of D school, better known as Delhi School of Economics. A concept like this received positive reviews and crowds thronged around the truck. The man behind the concept was Aroon Narula. The money was good, the meals on wheels concept rocked and it attracted a lot of media attention. For twelve years, Aroon made Hawker a brand that both young and old loved.

The food truck business has attracted a lot of investment in the last few years. Many have popped up and not just the metros but food trucks have become an excellent low-cost investment, quick return business model in the small towns or tier 3 cities. 

However, since this is regarded as an unorganized sector with no specific regulations or guidelines and no central or state-assigned regulatory body overlooking the working of the food truck industry in India, getting things organized especially licenses etc is a major challenge for the business owner.

What is the current scenario

Food trucks are, and always have been, mavericks, bringing restaurant cuisine to where no chef has cooked before. But with Covid-19 rampant, times are tough. Their usual customers, pedestrians strolling the streets and office workers checking out for lunch are confined to their homes.

Food trucks were born out of a need for change: restaurant rents were high and food trucks were a way to reach a wider range of customers in a less expensive way. Ten years after the food truck boom, trucks are being forced to think outside the box yet again. Now, trucks are driving into residential neighbourhoods and parking outside hospitals, peddling their dishes to a whole new crowd to stay alive. 

 

Never have Sunil Jha ever saw a zero revenue day at his food truck, The Mouthful which was a crowd-pleaser for the public of Ranchi. “Covid had been disappointing; I never thought I will see such bad days. I have been running this food truck for five years now. You will never see my stove off. Sadly, with no customers turning around, I had to change my entire menu and had to park it outside hospitals, so that I can provide cheap basic meals to the patients. But this cannot run my house,” Jha commented. 

“While we too fall under the f&b industry, no one is there to talk on behalf of us. We are scattered because we are ignored by the associations and the government for long,” Shubhankar Bose, an owner of a Chinese food truck in Kolkata expressed further mentioning that he will be permanently closing his service by this month-end. 

Waiting for customers to return

Some food trucks are striking deals with essential businesses to let them park in their lots, while others have pivoted to providing mobile groceries. Many trucks are parking along highways and rest stops. With roadside restaurants shut, many truck drivers are without places to grab a hot meal on the road. For essential workers hauling across the country, it’s been a welcome sightseeing a food truck on the barren highways.

“Food trucks are uniquely set up to survive Covid-19. We are a business built out of spaces with no room for diners, a particularly relevant concept given the current climate and the perceived future of restaurants. The need of the hour is for the customers to understand this,” Jha said. 

Additionally, they can offer the convenience and safety of customers being able to pick up hot food nearby without an additional delivery person in between. And they can serve communities that may have fewer food options or are outside delivery zones for many restaurants. However, large-scale events, festivals, concerts etc bring in a bulk of a food truck’s income. With those a thing of the past for the foreseeable future, operators warn that looking ahead is full of questions.

Hospitality sector watching the boom

Many hospitality giants have used the Covid situation to tap on this burgeoning market. And are witnessing a great response. Indian Hotels Company’s (IHCL) food delivery platform, Qmin, recently launched Qmin Food Truck. Catering to the need for on-the-go meals, the food truck will service business districts and large residential neighbourhoods. The first truck has been introduced in Mumbai and will soon be available in other metro cities across India including Bangalore and Delhi, followed by tier-two cities.

“Qmin as a brand has seen consistent growth and expansion and is now available across 16 cities, delivering from over 65 IHCL restaurants. The Qmin Food Truck will address the need for quick and easy meals for those on the go,” Jehangir Press, Commercial Director, Qmin had commented. 

Similarly, for many Marriott hotels in India, Marriott on Wheels has become a saviour from the hard times, while many Marriott GMs agreed that it has helped to garner revenues. With the state curfew in place and dine-in experiences at restaurants currently on a halt, Goa Marriott Resort and Spa recently launched its first-ever mobile food kiosk, GBC on Wheels, in Goa. Launched in 2019, Marriott on Wheels is the global hospitality giant's first food truck in India.

May Interest: Marriott Launches Its First ever Food Truck – Marriott on Wheels

While the majority of the food truck businesses are in a huge mess, it will be interesting to see what the future holds. The future will bring changes to the food truck world but the owners would like to see food trucks be accepted and treated as equals to brick and mortar restaurants. 

Also Read: फूड ट्रक इंडस्ट्री में क्या चल रहा है

 

Ever wondered that your favourite food from 5-star restaurants including the famous ‘Daal Bukhara’ from ITC, the ‘meaty dimsum’ from Taj Hotels famous Golden Dragon to ‘The Japanese Shoyu Rice Bowl’ from the Wabi Sabi restaurant of The Oberoi, 5-star restaurants are all set to droll the customers with their lip smacking  food at the comfort of home.

It all started with the pandemic when these hotels were closed for no business, no customers for almost 3 continuous months. I remember last year in early May when Marriott Hotels extended it ‘Marriott on Wheels’ brand by partnering with Swiggy for delivering its food at home. And, the trend saw many hotel chains entering into the delivery segment.

Also Read: Marriott Launches Its First ever Food Truck – Marriott on Wheels

How fruitful is the delivery model?

“Owing to the prevailing restrictions on dining in and homes becoming the new epicentre,the hospitality industry continues to adapt and reinvent itself to meet the growing demands of consumers’ gourmet dining experiences at home,” shared Manas V. Krishnamoorthy, General Manager at ITC Windsor who believes that customers are looking for an experiential meal experience at home – that starts right from the time the order is placed, to packaging and delivery.

ITC Hotels has ventured into takeaway and delivery vertical to offer diners responsible dining experiences in the comfort of their home. The world’s greenest luxury hotel chain has also launched an exclusive app in cities like New Delhi, Mumbai, Bengaluru and Chennai to cater to the rising demand of home delivery of gourmet offerings. The Gourmet Couch by ITC Hotels offers an exclusive experience with an array of specially curated delicacies from their signature restaurants.

“At ITC Windsor, both these unique culinary experiences have received overwhelming feedback from diners across Bengaluru since launch. We are also seeing a trend in guests gifting the joy of a thoughtfully curated meals to their loved ones, and even hosting virtual parties and celebrations with pre-ordered meals,” he added.

Creating a ‘Hotel-like’ experience at home

Lauded for its usage of eco-friendly bio-degradable materials, the packaging for takeaway menus at these hotel chains are zero single-use plastic, thereby offering a responsible dining experience at the comfort of home.

“At Aloft, a huge emphasis is given to quality control, be it in the form of food, packaging or delivery standards. Marriott’s Commitment to Clean is in full effect and the best hygiene and safety protocols are in place. Our team has been vaccinated and also heavily trained in the new normal. Dining at home only removes the ambience of the outlet from the overall experience. Food quality remains top-notch, the packaging is sustainable and the delivery is seamless, on-time and contactless,” pointed Nitin Kumar, Asst. Food & Beverage Manager, Aloft Bengaluru Cessna Business Park that is part of Marriott Group.

Catering to the needs of its customers Hilton also entered into the world of delivery and has also partnered with Swiggy and Zomato for delivery.

“We have been receiving frequent calls from our regular customers who are currently unable to visit their favorite F&B outlets at Hilton hotels, due to the COVID-19 pandemic.  After careful deliberation and taking into account feedback from our customers, we are pleased to launch our food delivery service featuring Hilton’s signature dishes. In addition to offering these signature dishes from our most popular F&B outlets via Zomato and Swiggy; we will also be offering a curated delivery service for private parties and gatherings, bringing the Hilton Experience to their homes. Deliveries under this service will be done by our own staff using Hilton owned vehicles. Between both these services, we will be able to cater to our regular F&B guests, while also allowing many other customers to try signature Hilton dishes at home, at special delivery prices,” shared Prashant Kulkarni, Food & Beverage Director, Hilton India in a press statement earlier.

Also, at ITC looking at ‘New Normal’, a lot of thought has been put into the packaging of food – factoring in different contributors such as kind of cuisine, temperature, distance travelled, mode of transport, consumption techniques, etc. While every order has a WeAssure seal confirming that the customer is the first to come in direct contact with it after preparation, the food is packed in plant starched clamshell boxes - finally parcelled in a biodegradable bag with an aqueous coating. In order to preserve the taste and texture of each signature dish, each delivery comes with a heating manual with simple recommendations to best enjoy the type of cuisine ordered.

It’s all about the food

“We have developed one new menu for both dine-in and delivery, keeping in minds the latest trends, tastes and food habits of the city. The menu is predominantly Indian, with a lot of emphasis on the use of local ingredients. Alongside this, we have also added in a touch of Oriental and Continental flavours to cater to the needs of everyone. The menu also comprises a special kids section with a few fan favourites,” said Kumar.

Similarly, Hilton’s select delivery menu across cities features the top 20 signature dishes from the most popular F&B outlets of Hilton Hotels in those cities, at special delivery prices. For packaging, Hilton will be using biodegradable plastic, paper, and cardboard, it announced last year while entering into the delivery market.

The pandemic has, in a way, prompted the F&B industry to reinvent, innovate and deploy creativity to gauge the interest of the new-age consumers.

“ITC Hotels endeavours to continuously deliver culinary excellence through well-researched cuisine concepts to showcase the best of Indian culinary offerings. And reinforcing this belief, the chain has launched various offerings during the lockdown, including DIY kits, QR code menus, Gourmet Celebrations-at-home meals, etc,” added Krishnamoorthy by pointing that their takeaways have been a clear favourite among discerning diners, and we are gratified to note that the popularity continues even now. From their Biryani & Pulao Collection, subscription-based meal service Kitchen Takeover, Gourmet Couch to Tiffin Tales and Feel Good Menu have all emerged victorious during this time.

What’s the future of 5-star delivery?

There’s no denying that even after the lockdown and pandemic, people will be looking at delivery as a source of entertainment. And, restaurants across category will be happy to cater to the need of their loved one.

“Absolutely! As we are moving towards a digital world, more and more people are also opting for the ease of convenience, to order in a meal right from their couch. People are hungry for experiences that are wholesome and unique,” concluded Krishnamoorthy by adding that food delivery allows hoteliers and restaurateurs to engage ingeniously with a wider audience besides those who will walk into a restaurant on a Saturday night.

Commenting on the same Kumar said, “We definitely will be continuing the focus on delivery even after things start normalizing. Delivery will always remain an ancillary source of revenue for us, post-pandemic, as there has been a shift in dining habits that has now become a convenience over anything else.”

With primary focus on the micro-market hotel chains are giving a lot of emphasis to nearby residential complexes and also corporates located around them without limiting themselves to any target market as such.

May Interest: How 5 Star Chefs are Creating an Everlasting Experience for Diners

Thus, we can say that as we navigate and adapt ourselves to the new normal in all aspects of life, there will be a new balance in everything we do including our approach to the business of hospitality. Brands are taking a step out of the box, to ideate and create new experiences that are meaningful, valuable and convenient for customers.

 

How many of you crave for the perfect cheese burger experience when you are stuck at home during these unprecedented times? Burger in India has taken many forms with passing of years. From creating the quintessential, crave-worthy cheeseburger experience, to the patties being freshly grilled, the way the burgers are carefully assembled; the main focus of all brands remain same, delivering authentic international flavours that hit the spot every single time. India tasted its first foreign burger in the late 1980s when UK-based QSR chain Wimpy entered Indian market by opening its first restaurant in Connaught Place, Delhi; and since then there is no turning back as we have seen brands like McDonald’s ruling Indian market like none other. From top global brands like Wendy’s, Carl’s Jt, Burger King to name a few to our very own home grown burger brands like Burger Singh, Wat-A-Burger, The Burger Club and Burgerama to name a few, burger has become Indian’s favourite go-to and grab on-the-go food item.

Must Read: Delhi tops in eating burger

Sailing through the pandemic

The pandemic has taught every single brand, restaurant ways to innovate and methods to keep them ahead of the trend. “We feel that brand trust and transparency of communication will play a huge role in influencing consumer’s choices and loyalty. We have already seen quality & hygiene having a deep impact on buying decisions and we feel this will lead to a period of consolidation in the industry. Only those that are straightforward, transparent, consistent and uncompromising in their brands will survive,” shared Kabir Bose of Burgerama that was started by three childhood friends Vivek Prakash & Viraaj Badhwar and Kabir Bose who share a common passion of good food.

The brand completely revamped their menu flow; by adding some incredible new dishes by making sure that the food is able to add just a little bit of joy to their customers’ days.

Though, the brands were sure that this is historically a period of adversity as these times will definitely yield some of the most groundbreaking ideas and businesses.

“We have been focusing more on tech integration in our operations. The pandemic has highlighted the much-needed tech transformation of the food and beverage industry. Also, at a QSR tech implementation plays a major role in the quality of service and management of the operations. Inventory softwares like Supplynote where we can keep live track of our inventory help us a lot,” pointed Farman Beig, Co-founder & CEO of Wat-a-Burger that is spread across 22 cities and 9 states serving 8,000+ delicious burgers on a daily basis.

The NCR-based burger chain with an idea to provide customers with burgers that are based on their preferred dish or flavor, for example, Tandoori Chicken makhani Burger, Aloo bechara, or Desi Street 2.0. “There are many brands in the market offering burgers, however, the products that we are serving are completely based on Indian taste,” added Beig who together with Rajat Jaiswal started Wat-a-Burger in 2016 with a sole mission to take fresh, delicious, yet affordable burgers to people.

Betting big on Delivery

Since, 2020 became the year of tech-innovation and delivery, not just brands like McDonald’s and Domino’s who are doing a big chunk of sale through delivery, home grown brands are also relying on delivery to catch the bigger segment in the market.

 

According to reports, the consumption and sale of burgers went up by 9% pointing towards the culture of binge-watching while also enjoying your favorite thing to eat. Burgers are believed to be that one favorite food-item because they aren’t very heavy and hence can be eaten at multiple times while doing office work or while catching up on a movie or a show. A lot of time on the consumer’s hand is believed to be the reason behind the rise in the consumption of light yet tasty food option like a burger.

Also Read: Chinese and Burgers saw an uptake in the last 3.5 months, report

“We built a strong product and kept the quality consistent without any compromise throughout that lead us to better numbers and our sale went up just the sale construct kept fluctuating between dine in and delivery but the overall numbers kept growing,” said Jatinder Gill, Director, The Burger Club for whom delivery has become an important part mostly during lockdown.  Also, for him being dependent on third party for delivery was bit difficult to maintain the same quality but his team worked very well to serve the best to customers.

Meanwhile, Wat-A-Burger that has become the fastest homegrown burger brand in the country claims that it is 2nd to Dominos in terms of delivery area coverage in Delhi/NCR with 76% visibility. “We knew from the beginning that online delivery is going to be the main driver of the business for us. We have associated with all the major online restaurant aggregators and delivery partners including Zomato, Swiggy, Dotpe. In Delhi NCR, where we have a major presence, we cover almost 70 % of the area through online delivery platforms,” added Beig who get 30 percent of orders through walk-in and 70 percent through online delivery/orders.

Well, before pandemic could hit us, Burgerma was clear that delivery was the best possible way for their kind of a product to reach customers. “It was quite apparent in 2018 that restaurant footfalls were on a downward trend and the food delivery market was growing quite quickly especially when compared to any other segment in the food & beverage industry,” added Bose who get around 70% repeat users and is targeting 20k orders a month.

Flying High

As stats says it all, the Quick Service Restaurants (QSR) market in India is projected to grow at a CAGR of over 18% during 2021-2025 due to increasing urbanization, rapid expansion in food delivery services, expanding young & working population, growing number of dual-income families and rising disposable income in the country. These chains are also planning to expand their wings by looking at newer markets, areas.

“After a being a well established and one of the best burger brand from top three burger brands in Delhi, we are planning to expand 50+ stores”, added Gill who is planning to enter Chandigarh, Kanpur, Hyderabad and Lucknow by the end of 2021.

Burgerama  that has raised a seed round of funding from group of entrepreneurs and strategic investors who share same passion and vision for the brand. They are using the capital to build their backend capacity and systems and further expand Burgerama across Delhi/NCR. “We are set to open our Noida outlet this month and plan on adding several more stores over the next 12 months. After NCR we hope to expand in the North region and then replicate the model in the West, South and East of India,” added Bose.

 

Similarly, Wat-A-Burger that has 60+ outlets in India is targeting to cross 100 outlets by the end of the current financial year. “At this moment, we are working on expanding our chain across Karnataka and Maharashtra,” added Beig who is witnessing around 4000 orders per day.

May Interest: How QSR Industry Has Immense Offering to People Looking For A Career

Hence, we can say that the fast, made-for-delivery, easy to grab and most importantly loved by we Indian, the burger concept may see more explosion with more tailored-made menu and taste for the Indian market.

 

Interior design is critical for any restaurant, yet it can be often overlooked. No one wants to get their menu just right only to have guests leave because of there wasn’t a waiting area, or fail to return because the noise level was too high or a negative review because the lightings were too dim or loud. It’s the first impression that the patrons will have of the space. Before they’ve even tasted the food, they’ll make a judgment about the design and comfort level.

 

Thus, carefully considering design will help reinforce the brand story and will eventually help drive business. So ,how can one be sure that his/her restaurant is optimized for design? Interior designers weigh in on what they find restaurant owners often overlook, important yet minute details. 

 

Ignorance of environmental awareness

 

Restaurants use almost five times more energy per square foot than any other type of commercial building and roughly 10 percent of the country’s trash is generated exclusively by the restaurant industry, triggering a considerable negative impact on the environment.

 

According to Jehan-Ara Poonawala, Chief Designer - JJ Poonawala Architects & Interior Designers, some of these negative effects restaurants inflict on the environment can be reduced, and in some cases eliminated, through the use of energy-efficient, high-performance equipment as well as innovative design and construction practices.

 

“This ignorance of environmental awareness has been compounded by owners that have a short-sighted vision of building timely-cheap restaurants to make a quick profit; yet, disregard the long-term effects of increased operating expenses as a consequence of inefficiencies in design and construction,” Poonawala commented. 

 

She suggested that the design of the dedicated recycling and storage area must be easily accessible within the restaurant in order to encourage these practices.

 

Exaggeration of the materialism

 

Restaurant design is the harmonious blend of experientiality and functionality that doesn’t complete the picture when in the wrong ratios. According to Dhruva Kalra of I’m D’sign, an exaggeration of the materialism and the luring trends around it may leave the design far-fetched and quixotic. 

 

“Although most eateries captivate our eyes with an undeniably enticing look, a wholesome experience calls for a broader gratification—costumer centricity, utilitarian schemes, state-of-the-art amenities and more. The ideal design seeds the customer interests without overlooking the interconnection of interior elements in a design,” Kalra stated. 

 

The exceedingly aestheticized finishes

 

“Aesthetics is often taken to a level that it turns a deaf ear towards the comfort of the inmates,” Kalra states. Some spaces overplay with the beauty factor, leaving uncomfortably aligned seaters, skidding floors and obscuring dim-lit tables open to the visitors. In most spaces, the reflectivity can be overwhelming and the sheer surfaces may be uncalled for. A great deal of practicality, privacy and purpose is given up in such aesthetically-biased concepts. According to Kalra, the solution lies with a more conscious balance, floors can accommodate parallel walkable layers and screens shall be foregrounded in see-through backdrops..

 

The aesthetics must also represent the type of restaurant it is for. A casual setting for a high-end restaurant wouldn’t have customers looking for a repeat experience. Not all restaurants are made for an open layout. Smaller or eccentrically-laid profiles shall include elements that accentuate the experiential attributes. Everything from the visitor’s entry till the actual gourmet indulgence calls for a special regard. “Welcoming entries, non-claustrophobic layouts, spaced-out tables, tucked away washrooms and a 360-degree harmony in view makes a restaurant worth the watch. Succession of micro-level encounters aggrandize the larger shell,” Kalra further suggested. 

 

Recalling the lighting

 

Most restaurants go overboard with the dramatic light accents and leave the quintessence unattended. Being central to the design of a restaurant, it becomes inevitable to layer the lighting levels. From wayfinding to unobstructed serving, all activities in a food outlet get accelerated with appropriate lighting elements. “Tech interventions in spanned-out spaces make a trust of feasibility, centralised light control as in commercial false ceilings come out as befitting modules. Suspended luminaire strips in the kitchens, track lighting in the counters and flushed panels along the walkways create a sensible yet stunning space,” Kalra said.  By properly setting the mood, lighting influences customer experience and the restaurant sales.

 

Not to forget the pandemic consequences

 

In times when both diners and restaurateurs are wary of circulation and seating arrangements, it is crucial to develop nimble layouts to ensure strict two-metre social distancing norms. “If we can reconfigure restaurant space in alignment with social distancing norms while promoting better engagement, something interesting could emerge as them being thriving hubs of human interaction,” Asha Sairam, Principal, Studio Lotus commented. 

 

Typically, any eatery will seek to maximize seating capacities, optimizing every square foot to simultaneously cater to maximum visitors. Restaurants thus will need to look beyond stopgap solutions to become viable again as businesses and that may very well extend beyond simply their design and layout. 

 

Prediction of the bills

 

Last but not the least, Kalra pointed out that smart energy systems make the new age restaurants stand out from the rest. Choices in air-conditioning systems, lighting modules etc. define the soundness of the design. Greener inclusions like solar or other naturally-sourced energy systems add a sustainable imprint in the space. Such energy experiments have long-term effects on energy consumption, therefore the bills. 

 

“Smarter systems further bring down the maintenance costs in long run. The umbrella of spends in a restaurant thus needs a look away from the present, all the way to the future, to become a supreme work of design. The life of a piece of architecture reflects the credibility of its make,” he said. 

 

Even if one have nailed down flow, aesthetics, acoustics, sustainibility and effeciancy, there are still ways to provide something out of the ordinary that attracts customer attention. Maybe an extra storage area for supplies, plugs for cell phones by tables and counters, enough plugs for events, hooks under counters for purses and backpacks and why not a clear spaces for purses in ladies bathrooms?

 

In the last few decades, the security requirement of a big restaurant chain has transformed immensely. Restaurants all over the globe have understood the importance of investing greatly into security as the customers have started asking for a safe and secure atmosphere. In recent times, the security threats that loom over restaurants become quite complexed and owners are forming new alliances with the top private security agencies to deal with all sorts of latest threats.

Hiring a security firm can help protect your restaurant from crime and unruly customers, but which firm do you hire? If you are going to trust someone else to protect your restaurant, it is critical to find the right match for the job. Especially for the restaurants and nightclubs where footfall is huge, and a lot of assets are exposed, keeping the surveillance tight is of utmost importance. But, before hiring a security firm, there are several questions that one need to address. 

What happens in an emergency?

If someone breaks into the property, owners want to be sure there is a procedure in place to deal with it in the quickest and most efficient way possible. Having a procedure in place in case of emergencies will put your mind at rest and hopefully, if the worst was to happen, damages can be minimized. These procedures should include calling law enforcement, protecting customers and employees from danger, escorting people from the area and being a good witness for the police.

According to Mohit Jindal, Director, Yellow Chilli, for fine dining outlets a mature guard at the front door with good built is enough who should not have any relationship with any of the staff working at the outlet. Ensure that the security guards that are hired know how to deescalate a situation if a guest is getting out of hand to ensure the surrounding customers and staff remain safe. Guards do this by using a three-step process: assess the situation, adapt to the state of the situation and attend to the situation. The restaurant staff should have similar training to quell such situations. 

Does your security firm have proper licensing?

The security firm that is being hired should be legally licensed in that particular state.  A legally licensed security firm ensures that a true professional is hired, capable of protecting property and patrons. This does not necessarily mean an individually licensed guard but a licensed security firm as a whole.

“Security is one very important aspect of our business or any other business for that matter. For us its tad bit more, as there are lot of resources involved (Human as well as material) and in order to curb any pilferages/leakages we rely on teams from well known security providers and we make sure that the manpower deployed is changed every two to three months so that they don’t get familiar to any given human resource,” Akshay Anand, Owner of ToyRoom and Ophelia commented. 

Are your guards trained and how much do you pay them?

Asking the firm if they have well-trained guards will ensure they are experienced to do the job properly. Ask the potential security team if the guards are trained with weapons? Do they know how to execute a perimeter search? Do they know how to tell if someone is acting suspicious? How do they deal with unruly guests who may have had one too many drinks? Trained guards will be able to perform these tasks and provide better security for your property.

When hiring a security firm make sure the guards are paid well because, as in any job, you are more likely to get someone who is interested in doing their job and do it well, if they are getting paid more.

Anand feels that to ensure prompt security, one must have a very close-knit team and leadership, in that case, trust is a big factor to ensure there is self-policing and a sense of attachment to the workplace and every team member intrinsically starts acting as security personnel.

What is your experience working with other businesses in my industry?

The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be put in place to keep the business, employees and customers safe.  “The guard should always be hired from some agency rather than direct, this maintains more secured environment,” Jindal suggests who also feels that it's a crucial operation decision for clubs and cafes with bar and too crucial with the fine dining. 

Atul Mahajan, Director of Miraz Securitas Pvt Ltd Delhi have provided bouncers to the prominent bars, clubs, discotheques, and restaurants in the town. “There is a certain different job that club security usually performs. These duties depend on the size of the place, the number of patrons, the extent of alcohol served, and the resulting security risks,” he commented. 

Restaurants not only have to focus on cooking and serving meals, but they also have to juggle the safety of their employees, the health of their guests and the security of their building. Thus, hiring the right security should not be a miss. 

 

Restaurants in Delhi are allowed to open from today, 14^th June with 50 per cent capacity on trial basis for one week till 21^st June.

“Restaurants will be allowed to open at 50% seating capacity. We will observe this for one week, if cases increase stricter restrictions to be imposed, otherwise, it will be continued,” shared the Delhi Chief Minister in the press conference.

The owners of the restaurants shall be responsible for strict adherence to the prescribed SOP and all compliance to COVID appropriate behavior (viz. wearing of masks, maintaining social distancing, regular hand washing and use of sanitizer etc.) to contain the spread of coronavirus, added the statement.

Also Read: Beer in one hand, laptop in another; restaurants welcome new set of customers

“We have always been following norms and will continue to do so. We don’t want any more lockdowns or any more rise in cases hence we will make sure to leave no stone unturned to ensure safety of each one coming to restaurant or our own staff as well. Customers are conscious and we are over conscious, hence moving with cautious attitude will bring good days ahead,” shared Vikrant Batra , Founder,  Café Delhi Heights who is opening his restaurants with all safety measures in place, and we will continue to be alert and cautious till numbers settle down completely.

Sharing a social media post Radhika Khandelwal of Fig and Maple said, “The team and I are vaccinated; we hope you are too before considering stepping out in public.” She also pointed that one can still support a small  business by sharing the information with those who want to visit the restaurants and ordering in directly from her website.

 

The order also pointed that in case of any violation, strict penal/ criminal action shall be taken against the owner of the restaurant.

It also mentioned that the bars will remain shut, no liquor services at restaurants allowed.

“We have always been particular about customer experience but with this pandemic, customer experience has become our main mantra for survival. Customers are stepping out only for their trusted brands. It’s situation where we can't let down their trust. Hence right from proper sanitising to making food with utmost care and hygiene, knowledgeable and sensitive staff who are understanding the crisis situation during Covid to limited hot selling menu, we are making sure our customers get the best of everything,” added Dinesh Arora, Director, Eastman Colors Private Ltd that owns some of the top resto-bar Unplugged Courtyard.

 

Imagine people having a glass of beer in one hand and fingers on laptop with other hand. That’s how restaurateurs have been witnessing customers these days at their restaurants when they are now opening in phased manner in different parts of the country.

A hope of revival

Last week, the Maharashtra government announced opening of restaurants in phased manner in different part of the states as per the cases in each cities. Mumbai and Pune have been allowed to open restaurants from 10 in the morning to 4 PM, with closures on weekend.

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“It's difficult to make a fair business out of the timeline specified by the government, as prime hours for business are post 7 pm for most restaurants. The overhead costs are still huge and the rent is still high. Although a lot of the raw material suppliers have been supportive with the industry, which has eased off some of the difficulties that are being faced. Some landlords have wavered off 50 percent of the rent as well. We are still hoping for the situation to change sooner rather than later,” shared Anish Dutta, Head Chef - La Gustosa Pune.

Commenting on the same Sanjay Vazirani, CMD, Foodlink F&B Holdings India Pvt. Ltd said, “We have started Dine-In operations in Mumbai as per the relaxations that have been announced and vaccinated all our employees. We are ready to serve our guests at 50 percent seating capacity. Overcoming losses will take time but until then we are standing strong.”

Vazirani who owns restaurants like China Bistro, India Bistro was also of the opinion that for him everyone's safety is a priority at the moment and is with the government on their decisions on stage-wise unlock plans even though a 4 hour relaxation is not particularly viable for them since it adds fixed costs more than it can impact revenues positively.

Similarly, Mamata Banerjee led West Bengal government has asked restaurants to open from 5 PM to 8 PM. But the big question is whether this 3 hour window will be enough for restaurateurs to do the business. In fact when contacted many restaurants in capital city, Kolkata are in no mood to open their outlets, until there is some more relaxations and clearance on the operation.

 

"It's a very optimistic approach by the government and we are really happy and enthusiastic to take upon this with a bang! We know as a restaurant industry how much the economy relies on us. And because we are one of the industries who face the maximum jab during this lockdown, the impact, therefore, is always quite astounding. Although, there lies a little dilemma regarding the opening hours as it is not really the peak hours for dine-in(s), however, it still is a big initiative by the government,” pointed Debaditya Chaudhury, Director, Chowman, Oudh 1590 & Chapter 2.

Also, the Haryana government that extended COVID restrictions in the state till June 14, allowed restaurants and bars to reopen with certain conditions. As per the order, restaurants and bars in Gurgaon (including those in hotels and malls) are allowed to open from 10am to 8pm with 50% occupancy, while adopting social distancing norms, regular sanitisation and COVID-appropriate behaviour. Though, few restaurants have opened their outlet and are welcoming this order, few are in no mood to open soon.

“We have opened the Gurgaon outlet and we have been able to draw people at our outlet with 50% discount that we are offering for customer who are vaccinated. Every alternate table has got someone who has a beer on one hand and other hand on laptop,” shared Varun Puri of Duty Free Gurgaon.

Targeting the right crowd

Currently, restaurants are already geared up, stocking sanitization kits, processing QR codes and touch-fewer menus via PDFs and other print media. Moreover, they have stocked up an ample amount of thermal guns, soaps and sanitizers, head caps and masks and face-shields for the in-house staffs to abide by the protocols and to take up the next challenge.

“To reiterate the fact that since this 3 hours window is not the best time as restaurant hours, also that people are still sceptical with the ongoing shutdown, the response is not great compared to the normal times. Because of this there is no specific target audience,” added Choudhury.

Also, as restaurants are mostly open for breakfast, lunches etc. restaurants can look at their regular customers as the best audience because there is two things that these regular customers are also addicted to or are sure of if venturing out for dine-in, the safety protocols, the services available because mostly people will move out with their laptops etc to a restaurant doing their work, meetings. Hence, it is an easy bet for restaurants to look out for their loyals in spite of attracting the new ones.

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“Our target clientele for this phase would be mostly the regulars and the family crowd, who have had a difficult past few months due to the lockdown. We want to provide them with a dining experience in a safe environment where our food wins over, providing a beautiful change in the past routine that they've had to go through,” added Dutta who has seen a positive response in past 3-4 days as people are stepping out during the day. And, the lack of sale in takeaways in the first half of the day during the lockdown is getting recovered by the dine-in clientele.

 

On the contrary, Puri is witnessing 70% of the corporate client at his restaurant. The most common request that he get now is not about repeating the drink but a request for the wifi password, or permission to get a print out, charging point is most in-demand thing in restaurants and bars these days.

“Our audience is our community of patrons who are our regulars. They have trusted us and supported us through this tough time via direct home delivery orders and positive feedback. I have several guest messages who have expressed how they have waited to dine with us. With such tremendous support and love, I am sure we'll get through this. We are looking forward to relaxation of norms in other cities as well,” concluded Vazirani.

 

As soon as the second wave hit the country and restaurants started to close their doors for dine-in, staff were left in a complete state of dilemma. Employees at Kynd Cafe and Bar in Pune wanted to go back to their native place again and the landlords, of course, were in no mood to give any further concessions.  Yet again, when things were settling down slowly, restaurant employees of big cities are staring down at the barrel of uncertainties. 

Restaurateurs fear that their employees could migrate to villages once again, but this time, maybe forever. Reverse migration has already started in cities like Mumbai, Delhi and Bangalore. With uncertainty over whether they would be able to see their families in such testing times, many employees preferred to return home. Several establishments had also stopped paying their employees; some people were forced to leave as restaurants were running into losses when the lockdown began. This all looked like living in the past year. 

A lot of the fine dining restaurants are facing staff shortages affecting them directly or indirectly. A lot of them are postponing their opening too even when they are allowed to operate. While many restaurateurs are trying to make travel arrangements to bring the staff back. Only those who have staff in place are likely to start operations. 

“Our staff plans on going back to their native again and our landlords are in no mood to give us any more discounts and vendors have been now following up too, this is going to pile up on my debts and create more uncertainty in our minds,” Eshita Deoskar, Co-founder of Kynd Cafe and Bar Pune had said. 

Especially restaurants situated in states which are majorly hit are facing the unfavourable situation. Business owners who run small eateries and restaurants say that with a large chunk of the workforce gone, the lockdown-hit business that was slowly picking up has been adversely affected. Some even fear that this second wave will lead to the complete shut-down of many f&b businesses because now they don’t have any liquidity to stay afloat. 

Kalyani Das, Owner of Dasaprakash informed that some of the team members preferred to return to their home towns and villages to sit out the second wave. “We are in touch with many of them and they are looking forward to returning back to work as soon as things open up,” she further added. 

Das believes that the key to their return is based on their level of confidence in their employers and their relationship with their management. While in the case of Kalyani, most of her team members are keen to return back to work as soon as it is possible.

“We believe that strong brands with good financial backgrounds and strong employee focus are key to employees returning to work as soon as lockdowns are lifted,” Das said. Many major players had not faced the issue of reverse migration yet as there is enough backup capital to keep the salaries updated even in zero revenues. 

Others like Vishal Anand, founder of Moonshine Food Ventures have kept his employees engaged through various initiatives. “We had started offering homestyle meals at a very subsidized rate to the Covid affected families and work from home couples on a subscription basis. We have received a good response so far and moreover been able to maintain a connection with our guests during these difficult times. This has also helped in keeping most of our staff engaged,” he said. 

Now with states opening up in phases, restaurant operators are expecting their staff to return and many to shed away the fear have announced vaccination drive for their employees. Owners have welcomed the vaccination move announced by West Bengal government. The owner of Peter Cat and Mocambo, Nitin Kothari said that he has already sent requisitions for vaccines. “Our cooks are here but a lot of staff members are not in the city, We have told them to return,” he said. 

However, looking at the grim situation, industry stakeholders feel that Government needs to rethink the strategy of lockdown and provide a breather if they want the owners to sustain in the business. 

 

Since 1890, dressed in white outfit and traditional Gandhi Cap, Mumbai Army of 5,000 Dabbawalas fulfilling the hunger of almost 200,000 Mumbaikar with home-cooked food that is lug between home and office daily.

But covid-19 pandemic has hit their business to the largest, with no offices and networks opened for delivery, Dabbawala were among the worst to have got affected by the pandemic.

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In another biggest delivery move that could change the delivery business in India, Dabbawala may tie up with Zomato for delivering a bigger set of restaurants available on Zomato’s network.

They recently tied up with Mumbai-based Impresario Entertainment & Hospitality that owns restaurants like Social, Smoke House Deli to name a few and Food Matters India that operates restaurants like The Table, Mag Street Kitchen to name a few.

“We are doing 5-6 deliveries from these brands daily,” shared Kilas Shinde who is one of the Dabbawala doing delivery for these brands and is open to working with any restaurants since they have no work at present.

In the past Dabbawala had only catered to office-goers at their workplace by delivering tiffins to them through their network of bicycle and local train.

The restaurant is working on 50:50 revenue sharing models wherein for each delivery of Rs 100, a Dabbawala will be given Rs 50 for the delivery done.

“We are doing delivery in Dadar, Bandra, Colaba and Churchgate area,” he added pointing that they are open to deliver to any location that the restaurant caters to.

Meanwhile, Dabbawala is also working on their own orders for 5 hours in the evening, doing around 7-8 orders for around Rs 300-350 daily.

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For them, they take around 30 minutes to 45 minutes delivering food from restaurants to the customers.

They are also in talks with many other restaurants and discussions are in pipeline.

Dabbawala have been serving 2,00,000 people with a network of about 5,000 through bicycle or local train. And, it all started about125 years back when a Parsi banker wanted to have home cooked food in office and gave this responsibility to the first ever Dabbawala. Many people liked the idea and the demand for Dabba delivery soared. It was all informal and individual effort in the beginning, but visionary Mahadeo Havaji Bachche saw the opportunity and started the lunch delivery service in its present team-delivery format with 100 Dabbawalas.

 

Fast-food restaurants are responding to changing consumer tastes during the coronavirus pandemic. Some restaurants are focusing on expanding their takeout and drive-through businesses, while others are betting on delivery services amid a recent surge in new infections and changing regulations. And many expect these efforts to pay off longer-term as the pandemic shows no signs of fading and some consumer habits could change permanently.

Before the pandemic, the fast-food industry enjoyed the benefits of globalisation and had a CAGR rate of approximately 5 percent from 2014 to 2019. However, due to the global pandemic, the sector has lost the benefits of globalisation due to the regulations limiting the cross-border flow of people and commodities. However, large players were quick to remedy the impact on business by scaling their existing delivery capabilities.

Edelweiss estimates that while the entire food services market plunged 82 percent year-on-year in the first half of FY21, the contraction that organized chains such as Domino’s, Burger King, McDonald’s (West & South) reported was restricted to 45 percent; by September recovery was already at 85 percent of pre-covid levels.

With the Covid-19 shuttering in-person dining experiences and limiting restaurants from offering sit-down services to encourage social distancing, many businesses are struggling to keep afloat especially the ones who do not have a larger share in the pie. 

What is happening in the fast-food industry?

Fast food culture definitely took a turn over the past year. Kartik Juneja, Founder of Chickeera explained that now due to obvious restrictions and behavioural changes, fewer people step out of their houses to enjoy fast food meals. “Nevertheless, consumers indulge in their favourite meals from the comfort of their homes. Change being the only constant, it is essential for businesses to adapt and evolve with the current scenarios to ensure a productive outcome,” he commented. 

The pandemic has brought immense shifts in supply chains and imposed new hazard controls. Since the industry betted on eating out culture, most of the fast-food chains now are relying on its digital sales channels.

Commenting on the same, Kasinn Khaowprasert, Director of CP Avant mentioned, “We have seen technology as a transformative force in the industry, with the rise of digital ordering and online aggregators helping connect restaurants with customers.” Even restaurants that mainly offered dine-in before the pandemic are adjusting their business.

Getting fast food delivered at home

Fast food is best enjoyed hot and fresh. During the lockdown, people have no option but to order online via Swiggy or Zomato. Jumboking saw an increase in orders during the IPL where food was ordered online. 

“Once the lockdown is lifted, customers will go right back to visit their favourite stores. Home delivery of a Jumboking meal takes at least 30 minutes and not all fast food tracks well. Fries for instance never taste the same when delivered,” Gupta pointed. 

The pandemic isn’t over yet, but people have grown accustomed to the new normal wherein food chains have adopted more safety measures and are delivering while maintaining all the necessary precautions.

“Last year when the pandemic struck, everything in the food industry hit a standstill. People were avoiding eating out of ordering in. During the lockdown, all the restaurants were closed. However, now things are very different. There has been a shift of traffic from dine out to order in which has covered a lot for the sector,” Farman Beig, Co-founder & CEO of Wat-a-Burger informed. 

Will fast-food companies sustain through the pandemic? 

Although some fast food outlets have tried to integrate technology and drive-through windows in their operations, many have not adapted to the new normal and experience a huge financial struggle. The pandemic has impeded global investment, consumption, and trade, shrinking the international aggregate demand. The fast-food industry is no exception, as quarantine has affected household consumption. 

Those people who enjoyed dining in restaurants before the outbreak have to ensure their safety by staying home. Meanwhile, the Covid-19 impacts have made people pessimistic about their finances and job opportunities in the future. Consequently, consumer confidence is gradually declining, resulting in a reduced number of customers.

Gupta strongly feels that over-leveraged and over-expended brands will take a blow. Focused players will come out of the pandemic with minor bruises and bounce back fastest and strongest post the reopening. “They will keep serving their customers with greater vigour. To put it colloquially, this lockdown will separate the boys from the men in the world of business,” he added. 

At Wat-a-Burger, the transactional volumes of outlets from last year April 2020 to April 2021 has increased indicating that the scenario is slightly better than the first wave.

“While some fast-food restaurants may unfortunately not survive through the pandemic, we believe that those restaurants/chains with are able to adapt with the redefined rules of ordering in as well eating out will survive and sustain the pandemic,” Khaowprasert anticipated. 

The Future

Innovations in the fast-food sector have taken over a century since the founding of the first quick-service restaurant (QSR) serving fast food, White Castle, in 1921. With the ongoing pandemic, fast food businesses lead the restaurant segment into a digitally improved and automated tomorrow.

Amid the global pandemic, fast-food outlets have to change their strategies to cope with zero-contact food demand. Many food giants have expanded their drive-through, increased the number of workers, digitized transformation, and streamlined menus. But will these changes continue? What does the future hold?

“We are certain that if the delivery experience remains intact, our customers are here to stay,” Juneja strongly believed.