Restaurant business look glamorous and luxurious to everyone who wants to own his own restaurant, but the truth is it goes through lots of challenges and hurdles. Bengaluru, Hyderabad and Chennai together captures INR 5820 Crore chain market which is bigger than Delhi and Mumbai alone, says NRAI Food service report. Seeing the opportunity that the market holds there are lots of start-ups ad foodpreneurs entering the space. There is no denying to the fact that Bengaluru is becoming the next Vegas of the world and is now home to over INR 5015 Organised Standalone restaurant business.
Restaurant India 2016 south India edition brought market leaders to discuss the biggest market trends that is hitting the Southern region and is pushing the others traditional restaurant to go their way:
Emergence of Pub and Nightlife culture: With a population that is well travelled and experienced, Bengaluru has seen many pubs and microbrewery entering the space. Places like Indiranagar, Whitefield have become the next stop for the young population that promotes it. “Bengaluru is known for its pub culture and we proudly can say that we are pioneer in microbrewery culture,” says Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels.
Catch them Young: “Give people what they want,” shares Master Chef Sanjeev Kapoor who believes that South India has been a trendsetter in Restaurant and food business. From opening o first speciality restaurants, to going back to roots the region has caught up things early.
The rise of multi-cuisine Restaurants: Places like Social, Vapour have added a feather to the restaurant business by taking a step ahead and choosing multi cuisine over a single cuisine. “Fine dine is dead- don’t go into the business,” says AD Singh, MD, Olive Bar & Kitchen which owns some of the young and fresh concepts restaurants like Monkey Bar and Fatty Bao.
Digital disruption: Technology can help you get the best food delivered at your door step. In the last two years Bengaluru alone in the region has become a market for food-tech players. From subscription based platforms, online delivery, app based to chef based apps one can linger into best foods and salads. “Technology can help customers get the best foods delivered and also identify the best locations to eat out,” adds Sahil Jain, Co-Founder, DineOut.
Healthy is the new Green: With more people opting to go vegan, healthy food has created a new wave in the market. Restaurants have started coming up with a separate menu to cater to the need of health conscious crowds. “We have a low calorie section of 650 calorie and blow which is providing an option to people who are looking for healthy diet,” points Ashish Saxena, CEO- TexMex Cuisines which runs Chili’s Bar & Grill.
Hence, with the opportunity that the market holds, building brand wouldn’t be a challenge if you are catching up the trend young and early.