Cashing on Frozen Foods Might Just Become Your Next Business Opportunity

Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch. Starting a franchise restaurant gives automatic brand value. Also, the brands provide support for starting their franchise. But starting a franchise is not easy. Firstly, you must know the basics of a franchise. Also, knowing the details of the brand you want to open a franchise for and knowing about the market and food industry is necessary. However, the most important thing you need to know about is how much it costs to open a franchise restaurant.

In this article, we will be discussing how much it costs to open a franchise restaurant, including initial fees, ongoing expenses, and real-life examples. Whether you are going to start a fast food, fine dining, or even a coffee brand franchise, you’ll be able to understand the financial requirements and make a decision based on them.

What is a restaurant franchise?

A restaurant franchise is a business model where the right to open a branch of the brand’s restaurant is given to the person who pays a royalty for it. The person who gets the rights under their name is called the ‘franchisee,’ and the brand that gives the franchise is called the ‘franchisor.’ In simple words, “A franchise is a restaurant that is in a special location affiliated with its parent brand.” However, just getting the rights to the franchise doesn’t mean that you own that branch now. You do not have the autonomy to make independent big decisions. These are all taken care of from the main branch. However, the main branch also provides support and training to employees.

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Why franchise a restaurant?   

Here are some reasons entrepreneurs choose restaurant franchising:

• Brand recognition: Instant credibility and a customer base
• Training and support: Operational and managerial guidance
• Marketing resources: National campaigns and materials
• Faster ROI: Many franchises become profitable more quickly

But all of these advantages come at a price, which brings us to the core question…

Key Costs of Franchising a Restaurant

The cost to open a restaurant franchise varies widely based on the brand, location, and business model. However, the main costs generally include

1. Franchise Fee
2. Initial Investment (build-out, equipment, signage)
3. Royalties
4. Marketing/Advertising Fees
5. Working Capital
6. Training Costs

Let's take a look at all these costs in further detail.

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Breakdown of Startup Costs

Franchise Fee

The franchise fee is the one-time payment made to the franchisor to get the right to use the brand and its business system. The range of this one-time payment can differ from ₹2 lakh to even ₹50 lakhs. High-end brands like McDonald’s have a brand value of around ₹10 crores. Also, this fee is non-refundable and separate from other costs.

Setup and Infrastructure Costs

The setup of the restaurant includes rent of the location, interior design and furniture, kitchen equipment, and staff training. The range for setup and infrastructure is around ₹10 lakhs to ₹1 crore+, depending on the location and store size.

Staffing and Training

This is usually covered by the franchisor; however, training the staff can cost around ₹2-₹10 lakhs for 3-6 months. This amount includes the salaries, uniforms, and training of the staff.

Marketing and Advertising

Franchisees typically contribute to a brand-wide advertising fund and local promotions. The range for local marketing is to be around ₹50,000 - ₹2 lakhs. And sometimes the franchisors require the franchisees to pay a sum for a nationwide ad. This is usually 2 to 5% of monthly revenue.

Working Capital

Working capital is the funds required to sustain daily operations and short-term obligations. The range for this is around ₹5 lakhs to ₹20 lakhs. 

Royalties

The franchisee also needs to pay a royalty fee to the franchisor. This is typically calculated by the gross sales of a specific time period, like a month or a year. The typical rate of it can vary from 4% to 10% of gross sales. The brand's popularity and scale also have an impact on deciding the rate. 

Renewal Fees

Some franchises charge a fee when renewing the franchise agreement, typically every 5–10 years. The average renewal fees typically range from 1% to 10% of annual sales or a fixed fee. 

Specific Restaurant Types and Costs:

• Fast-food outlets can start from ₹15-50 lakhs.
• Casual dining restaurants can typically range from ₹2 to 5 crore.
• Bars can range from ₹2 to 5 crore.
• Smaller outlets (QSRs) may require ₹15,00,000 to ₹30,00,000 for a 100-500 sq ft space.
• Larger casual dining outlets could cost ₹45,00,000 to ₹1 crore for a 1000-2000 sq ft space. 

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Factors Affecting Cost:

• Brand Reputation: Brands with a higher reputation, like McDonald’s, may have higher franchise fees and royalty rates.
• Location: Location can also have a big impact on the cost of opening a franchise. The cost for rent and property taxes can vary from location to location.
• Size and Layout: Larger restaurants, like dining outlets that have more fancy or elaborate interiors, are more expensive to set up.  
• Equipment and Technology: The type of equipment for the franchise also affects the overall cost. The quality of kitchen equipment and technology will impact costs.
• Marketing and Advertising: If the restaurant is new, then it needs to be properly advertised so that it gains the attention of the people. Also, the marketing strategy of the main branch also affects the cost, as it might also include marketing costs. Depending on this, the amount spent on marketing and advertising can vary significantly.
• Legal & Regulatory Compliance: Things like licensing, GST registration, FSSAI certification, and fire safety measures may incur added costs.

Hidden and Recurring Costs to Consider

Beyond the initial investment, several ongoing and sometimes overlooked costs can impact profitability:

• Inventory and perishables
• Electricity and water bills
• Maintenance and repair
• Digital tools and POS subscriptions
• Marketing and promotions
• Insurance (fire, liability, etc.)

Cost Examples of Popular Restaurant Franchises in India (2025)

Note: These are approximate costs. Actual investment may vary based on city, outlet format, and negotiation.

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Types of Restaurant Franchises in India

There are

1. Quick Service Restaurants (QSRs): Fast food chain restaurants come under this category. Fast food outlets like Domino’s, McDonald’s, and Subway typically require medium to high investment. But these franchises are also popular, so the chance of getting more revenue is higher. Also, these restaurants are very popular, so the cost of marketing can be lower.
2. Casual Dining Restaurants (CDRs): These dining outlets are moderately priced. Restaurants such as Barbeque Nation or Mainland China come under this category.
3. Fine Dining Restaurants: High-end luxury restaurants are under this section. These outlets are generally found in metro cities or high-income zones. To open a franchise, one might need a good amount of money. Also, the rent for these might be high, as these are in metropolitan areas.
4. Cloud Kitchens: These are delivery-only models that require no dine-in space and offer a low-cost entry point.
5. Cafés and Coffee Shops: This category includes brands like Café Coffee Day, Starbucks (license model), and The Belgian Waffle Co.

Know more: Fine Dining Plating: 12 Essentials That Elevate Every Dish
 

Is Franchising a Restaurant in India Profitable?

Franchising a restaurant in India can be highly profitable if planned properly. The first advantage would be to purchase the rights of a famous and reputable brand like Starbucks that everyone knows. The second thing to keep in mind is the location. One should choose a good location strategically. Areas with crowds and tourist locations are a good place to start.  Margins typically range from 15% to 25%, depending on the concept and location. However, success is not guaranteed. Proper management, consistent quality, hygiene, customer service, and marketing are all critical for sustainable profitability.

Some advantages include

• Reduced risk due to brand recognition
• Access to training and support
• Established supplier network
• Faster customer acquisition

Conclusion

Franchising a restaurant in India is a good and promising opportunity that requires careful planning, financially and brand selection. So, while considering starting a franchise, carefully consider all your options and make a good choice. Costs can range from ₹10 lakhs to over ₹2 crores, depending on the concept and brand. 
If you're new to the F&B industry, starting with a low-to-mid-investment QSR or cloud kitchen might be a wise choice. For seasoned investors, casual or fine dining offers greater revenue potential but comes with higher risks and responsibilities.

Before investing, make sure to:

• Analyze the franchise agreement carefully
• Visit existing outlets and speak to current franchisees
• Prepare a realistic ROI and break-even plan
• Understand your responsibilities as a franchisee

With the right approach, franchising a restaurant in India can be both profitable and fulfilling.

Sustaining high profits in the restaurant industry amid rising costs, intense competition, and shifting consumer preferences demands a sharp focus on boosting revenue while streamlining operational expenses. The major focus should be on optimizing menu engineering, controlling food and beverage costs, increasing table turnover, improving labour efficiency, leveraging technology, drive delivery and takeaway revenue, enhance guest loyalty and maximise space utilization.

Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.

Maintaining Cost-Efficiency

Cost efficiency is maintained by running lean and flexible teams, cross-training staff, and utilizing tech for smarter inventory and labor scheduling.

“One of the most effective ways is through menu engineering, understanding which items are not just popular but also profitable, and placing those in the front. Additionally, building strong supplier relationships plays a crucial role. By negotiating long-term deals or sourcing seasonal produce locally, restaurants can cut costs while maintaining freshness,” said Varun Bahl, Founder of Cafe Fleur.

Standard Operating Procedures (SOPs) are equally important as they ensure that no matter who is cooking or serving, the guest experience remains consistent across all touchpoints.

Dheeraj Gupta, Managing Director, JumboKing shared, “Keeping profits high in the restaurant industry is by doing innovations. You need to keep on introducing new products and varieties. It is one of the better ways to manage margins.”

Retaining Labor

Cost efficiency doesn’t always mean cutting corners — especially when it comes to labor. In fact, investing in people smartly can reduce long-term costs.

Putting his views, Shreh Madan, Co-founder, Burgrill said, “We focus on reducing staff turnover, which is one of the biggest hidden costs in the industry. This is done through better training programs, clear growth paths, and regular appraisals that make employees feel valued.”

Building Customer Relationships
Running a restaurant is not just about good food but about building relationships with your customers, your team, and everyone who keeps the kitchen running. Rashmi, Founder of Two Gud Sisters pointed that trust has allowed us to maintain consistency even while working toward stronger profit margins.

Continuing inflation
Inflation is a reality one can’t ignore, especially in a business that runs on fresh produce, quality ingredients, and people power. 

Madan pointed, “We’ve built safeguards into our model. As we scale and increase the number of outlets, economies of scale kick in helping us optimize procurement, logistics, and fixed costs.”

“We keep the narrow menu and increase the volumes in same product line, we make them better and volumes go up in that way we become more efficient and confident which give us more margins,” added Gupta.

Restaurants also review and recalibrate their pricing annually, ensuring that it protect both profitability and portion integrity.

Supply chain woes
One of the biggest challenges we face is the lack of robust infrastructure for frozen supply. It directly affects product quality and shelf life, which are non-negotiable for us.

“We’re constantly adapting with multiple backup vendors, better planning, and tighter inventory controls, but these remain real hurdles for any food business operating at scale,” shared Madan.

Pointing his views, Gupta added, “We keep adding two new burgers every year and we remove the items which are not on demand. Our lightness in supply chain is maintained as we focus on this aspect. Lot of restaurateurs becomes unfocused in restaurant business as they keep on adding SKUs and focus on none and they are not able to build more economy or scale up in the industry.”

Handling outbreaks

Health emergencies like the pandemic or a widespread flu can disrupt business overnight, so preparedness must be built in the model.

Rashmi shared, “We shifted quickly, adjusted formats, and found ways to stay connected to our customers. Planning ahead without overextending ourselves helped us stay afloat and serve with care even in tough times.”

Commenting on this, Bahl added, “Cafe's that succeed during such times typically allocate around 15 to 20 percent of their revenue toward contingency planning. This includes maintaining reserves, stocking up on essential health and sanitation supplies in advance, and investing in safe packaging and digital ordering systems.”

During emergencies, the ability to pivot quickly, whether through cloud kitchens, meal kits, or a stronger delivery setup can keep operations running and costs manageable.

Upgrades
Smart restaurateurs focus on elevating perception through digital storytelling, subtle visual updates, and improved guest experiences. Investing in social media, packaging, or even a brand refresh in terms of uniforms and music can significantly elevate brand value without incurring heavy capital costs.

Bahl highlighted that phased interior improvements, thoughtful collaborations, and tech upgrades such as modern POS systems or CRM tools can enhance both the front and back-end operations while being cost-effective.

With this, we can surely say that one can achieve profits, but the future will revolve around tech-enabled efficiency, value-driven customer experience and diversified value streams.

With the sun soaring through the skies and people being tortured by its heat, they have started craving their favorite summer treat: ice cream. But this frozen treat, which is loved by all and has a global market size estimated to be around $79.3 billion as of 2023, is becoming increasingly expensive this summer. And the people are confused as to why this treat, which was so affordable in the past, is now more costly than before. There are many reasons for this change. Like the cost for raw materials has increased in recent years, and there is also a shortage of coconut oil, which is one of the most important ingredients in the production of ice cream.
However, the demand for ice cream only keeps increasing year by year. So there is also a disruption in the supply chain. In this article, we’ll be discussing the key reasons behind the surge in ice cream prices and exploring what this situation will mean for both consumers and the ice cream industry.

Why are the prices going up?

Coconut oil, which is the key ingredient in the production of ice cream due to its high melting point, has reached a high price in the market. That is due to the scarcity of coconut oil in the market. Coconut oil is a product made from coconuts, and they are mostly grown in tropical regions near the equator. Indonesia is the largest producer of coconuts in the world. After that comes the Philippines, which is the largest exporter of coconut oil and other coconut products. Some other countries where coconuts are produced are India, Sri Lanka, Vietnam, Thailand, Brazil, and the Caribbean Islands. So, why is there such a short supply of coconuts from these countries?

Indonesia and the Philippines are the largest suppliers of coconuts in the world. They supply around three-quarters of the world’s coconut oil. However, climate changes across these regions caused a smaller harvest of coconuts this time. Due to the El Niño phenomenon, there were drier conditions across Southeast Asia from June to October last year. Coconuts require a warm and humid climate to grow properly. Since it takes about one year for a coconut tree to bear fruit, there was no possibility of getting more coconuts in the small amount of time. This situation is believed to stay in the upcoming years, and there might not be a good harvest for coconuts.

But this reason alone is not responsible for the limited supply and high price of coconut oil in the market. The second main reason is the production of biofuels from coconuts. In the Philippines, the government made it mandatory to blend larger amounts of cocomethyl ester, which is a product derived from coconut oil, into diesel to produce biodiesel. The percentage of blending target was around 2 percent as per last year. So it didn’t have any big impact on the overall supply of coconut oil. However, this percentage was raised to 3% as of October 2024, with the goal to increase the percentage by 4% by the end of 2025 and 6% in 2026. As said by the Philippines’ Energy Secretary Raphael Lotilla: “Implementing the higher biofuels blend is a win-win solution as we promote economic growth, uphold environmental growth, uphold environmental stewardship, and strive for cleaner energy utilization.”

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Another reason that is adding to the already unfortunate situation is Chocolate. In the chocolate industry, many manufacturers have started using coconut oil as a substitute for cocoa butter, which is a necessary ingredient for chocolates. The reason is the high price of cocoa butter. Despite the high price of coconut oil, it is still way much cheaper than that of cocoa butter. As the crops of cocoa are also having a short harvest due to climate change, manufacturers started switching to coconut oil to start the production of chocolates. Also, coconut oil is not just a cheap alternative to cocoa butter; it is also a better ingredient in vegan or dairy-free chocolate products.

Also, some other reasons that are affecting the surging price of ice cream may be dairy prices increasing, a shortage of labor, increased demand due to high temperatures, or energy costs.

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Will this situation continue next year?

As per the situation now, there is a question that arises: “Will this situation continue next year?” Because right now, it seems the main problem is coconut oil. And as per the stats, the climate of the coconut-producing countries is going to remain the same for the upcoming years. Which means less quantity of coconut oil. And the government’s plan to use coconut oil for biofuels is a large-scale plan that will also continue for a long time. And many manufacturers are already substituting cocoa butter for coconut oil. So, what can ice cream-making industries do in such a situation? Because if the market is going to remain the same for a long time, then there is something industries should do, because the manufacturing of ice cream cannot be halted until there is enough supply of coconuts. Also, they’ll have to keep increasing the price of ice cream if there is higher demand and less supply of ice cream.

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What can industries do?

Despite such a situation, where industries do not have a choice but to increase the market price of ice cream due to different factors affecting the production process, there are some changes that the industries can make to not halt the supply of ice cream and also keep the price consistent.

• Use Alternative Fats/Oils: As there is a shortage and increased price of coconut oil in the market, the industries should switch to other alternatives like palm oil, cocoa butter, vegetable shortening, dairy fats, nut-based oils or butter, avocado oil, or olive oil. Each of these oils will give a different texture or flavor to the ice cream, so the substitutes should be tested before using them in the production process.
• Diversify Supply Chains: Instead of relying on one or two specific countries for the supply of coconuts, the industries should also try to make connections with the smaller suppliers of coconuts, like India, Sri Lanka, or Vietnam, to reduce disruption risk.
• Innovation in Product Lines: The ice cream manufacturers should launch new products like coconut-free or vegan product lines in the market. Such premium products will attract the eye of consumers, and who knows, this problem can even become a new strategy to dominate the market by launching a unique product.

• Marketing Strategy: After developing a new product, the company needs to properly advertise it so that it can replace previous products and stay in the market. For example, creating a vegan ice cream and advertising it as healthy and a product with fewer calories, so that it gains more attention from people.

  Read more: 10 Fiber-rich foods for Diabetics

Are consumers okay with higher prices?

In spite of all the reasons, ice cream lovers are ready to buy ice cream even at a higher cost than before. That is because the lovers of ice cream do not care about the price of their favorite dessert. There is also a vast majority of ice cream lovers who like to eat different varieties of ice cream, so they might just choose options that do not need coconut oil to be made. Even scientists believe that eating ice cream increases the dopamine levels of the brain, so it automatically makes us happy. However, from an industry’s perspective, there should be something done because this situation might not continue forever. Someday, if the cost of ice cream increases too much, the demand for ice cream might decrease.

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What can consumers do?

• People who want to eat ice cream but do not want to pay a high price for it, there are some options out there for you, too.
• Buy ice cream packages in bulk or buy large boxes of ice cream, as they tend to be either on discount or offer better value.
• Making ice cream at home with your friends and family is both a good way to spend time with them and also to make this sweet dessert with others. You can also add healthy ingredients while making the ice cream.
• Supporting local shops can also be a good idea, as they tend to have cheaper ice cream options, and doing this can also help the shop to gain more potential customers and brand value.
• Watch for sales times when the prices of products are low so that you can get a discount on ice cream.

Conclusion

As the cost of ice cream becomes hot this summer, it might be difficult for its lovers to enjoy this sweet delight. But the factors leading to the high price are also to be considered seriously, as they have a very big impact on the ice cream market. Ice cream is not just a treat; it is the essence of summer. It is what people look forward to while waiting for summer. So, there are some steps to be taken so that people can enjoy their favorite treat. Otherwise, eating an ice cream will just become a luxury for people.

The Odisha government is set to impose a ban on the sale and consumption of alcohol and non-vegetarian food within a 500-meter radius of the Jagannath Temple in Puri. This move is aimed at maintaining the sanctity of one of India’s most revered pilgrimage sites while promoting Puri as a spiritual tourism destination. The temple, dedicated to Lord Jagannath, attracts millions of devotees each year, and the surrounding area has long been a hub of religious activity. By implementing this restriction, the government hopes to create a more sacred and peaceful environment around the temple. However, this decision is also expected to bring significant changes to the local economy and lifestyle. Many small restaurants, food vendors, and liquor shops operating nearby may be affected. As this cultural shift unfolds, it raises important questions about religious tradition, local livelihood, and how modern tourism can balance both faith and commerce in a heritage-rich city.

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What Is the Ban About?

The Odisha government is moving forward with a proposal to ban the sale and consumption of alcohol and non-vegetarian food near the Jagannath Temple. The area under discussion is a 500-meter zone around the temple. This includes local markets, eateries, and shops that cater to thousands of pilgrims every day. The move is part of a broader vision to make Puri a global spiritual destination. The temple is one of the Char Dham pilgrimage sites in India. Keeping the surroundings clean and spiritually pure is a top priority.

The proposed zone covers a large part of Puri’s old town area. This includes popular food joints, seafood stalls, bars, and local shops. Tourists often enjoy coastal delicacies such as prawn curry, fish fry, and chicken thalis in this area. Liquor shops and small bars also operate here, especially catering to beach-goers. Once the ban is enforced, these establishments will have to shut down or shift to areas outside the 500-meter limit.

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Why Is This Ban Being Proposed?

There are multiple reasons behind the decision. 

• First, the Jagannath Temple is a deeply spiritual place. Consuming meat or alcohol goes against the beliefs of many devotees. The temple’s strict vegetarian tradition is rooted in centuries of religious practice. Keeping the area meat- and alcohol-free helps maintain that sacred atmosphere. 
• Second, the government wants to improve the image of Puri as a pure pilgrimage site. It is trying to replicate the clean, peaceful atmosphere seen at places like Tirupati and Vrindavan. 
• Third, this is part of the larger Srikshetra Heritage Corridor development project. The goal is to make the temple surroundings more tourist-friendly, well-managed, and culturally appropriate.

Many locals support the move, especially those connected to temple services and tourism. They believe a clean and holy environment will bring more pilgrims and boost religious tourism. But others are worried. Some small restaurant owners who sell non-veg food say their earnings will drop. They feel that tourists come to Puri for both the beach and the local food, including seafood. Tourists too, have varied opinions. Some agree that the area near the temple should remain pure and spiritual. Others feel they should have the freedom to enjoy local cuisine and drinks during their stay.

Are There Similar Bans in Other Places?

Yes. Similar restrictions exist in many holy cities across India. For example:

• Varanasi has restrictions near the Kashi Vishwanath Temple.
• Amritsar doesn’t allow alcohol or meat within a certain distance of the Golden Temple.
• Tirupati follows a strict vegetarian zone policy near its temples.

These rules have often helped increase spiritual tourism and keep the temple areas clean and peaceful.

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Impact on Local Economy

The ban may affect businesses that rely on non-veg food and alcohol sales. Small restaurants, beachside food stalls, and liquor shops may have to shut or shift elsewhere. However, the government believes that in the long run, this move will benefit the local economy. As the number of pilgrims increases, demand for vegetarian food, handicrafts, souvenirs, and lodging will grow. Locals may find new business opportunities in areas aligned with temple tourism. Many believe that if properly planned, the ban could lead to the rise of heritage cafes, Ayurvedic restaurants, and wellness shops in place of bars and meat stalls.

If you’ve visited Puri before, you might have enjoyed grilled fish at Swargadwar or sipped on local beer near the beach. That experience is likely to change. Puri is moving from being a mixed tourist destination to a more spiritually focused place. For some, it may mean letting go of the casual beach-town vibe. But for many, it’s a step toward reviving Puri’s original identity — the home of Lord Jagannath.

What Foods Are Going Off the Menu?

Popular items that may disappear from the temple area include:

• Fish curry with rice
• Crab masala
• Prawn pakoras
• Chicken biryani
• Alcoholic beverages

These may still be available outside the restricted zone. But tourists will have to walk further or dine outside the 500-meter area.

Will Shops and Restaurants Adapt?

Yes, many may change their menus and business models. Some restaurants are planning to switch to vegetarian thalis, traditional Odia cuisine, and temple prasadam-style meals. Others may open new shops offering sweets like chhena poda, khaja, or dry snacks for pilgrims. Handicraft stores, ayurvedic shops, and souvenir outlets may also grow in number.

Who Will Enforce the Ban?

The local administration and police will work together to enforce the rules. Violations may lead to fines, closure notices, or loss of licenses. Clear boundaries will be drawn around the temple area. Public signs will inform visitors about the dos and don'ts.

The ban is not just a rule — it is part of a broader cultural shift. It reflects Odisha’s intention to protect the spiritual value of Puri and offer a unique pilgrimage experience. For many, it’s not about what’s banned — it’s about what is being preserved. The Jagannath Temple is not just a religious site. It is a symbol of Odia pride, heritage, and devotion. Keeping its surroundings pure is seen as a step toward honoring that legacy.

The Bottom Line!

The Odisha government’s plan to ban alcohol and non-vegetarian food near the Jagannath Temple in Puri is a bold step that carries deep symbolic meaning. While it may pose short-term challenges for local eateries and liquor vendors, the move is aimed at preserving the temple’s sanctity and promoting spiritual tourism. The ban is expected to enhance the cultural and religious atmosphere, making the area around the temple more peaceful and respectful for pilgrims. For visitors, this means experiencing a quieter, more sacred environment when near the temple. However, Puri’s vibrant coastal life, including seafood and beachside experiences, will still be accessible, just beyond the 500-meter sacred zone surrounding one of India’s most revered spiritual landmarks.

Grilling transcends mere cooking; it's an immersive experience. From searing succulent steaks on a leisurely weekend to charring vibrant vegetables for a wholesome dinner, a foundational understanding of grilling basics is key to achieving perfection. This comprehensive guide is designed to transform you into a true grill master, regardless of your current skill level.

We'll meticulously walk you through every essential aspect, ensuring you gain the confidence and expertise to conquer any grilling challenge. Whether you're taking your first tentative steps into the world of open-flame cuisine or seeking to refine existing techniques, this resource offers invaluable insights. Prepare to unlock the secrets to perfectly cooked food, enhanced flavors, and unforgettable culinary moments right in your own backyard. Get ready to elevate your grilling game and impress friends and family with your newfound mastery.

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What is Grilling?

Grilling involves cooking food over direct heat, typically from a flame or hot coals. This method cooks food rapidly, imparting a distinct smoky flavor. The characteristic grill marks often seen on food not only enhance its visual appeal but also contribute to its taste.

Grilling's popularity stems from its ability to lock in flavors while requiring minimal oil. It excels at bringing out the best in both meats and vegetables. Furthermore, it's an excellent choice for outdoor cooking and social gatherings, adding a fun and interactive element to meals. This simple yet effective technique offers a delicious and often healthier way to enjoy a wide variety of dishes.

Grill vs Barbecue: What’s the Difference?

Many people confuse grilling and barbecuing. But they are not the same.

• Grilling is fast. It uses high heat and is good for small cuts of meat like burgers or chicken breasts. You cook directly over the flame.
• Barbecuing is slow. It uses low heat over a longer time. It’s better for big cuts of meat like ribs or brisket. Barbecue is usually done with a smoker or covered grill.

So remember: grilling is hot and fast, barbecuing is slow and smoky.

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Types of Grilling Techniques

Different grilling methods work for different foods. Here are the main types:

• Direct Grilling: You place food right over the heat. This is best for quick-cooking foods like hot dogs, burgers, and seafood.
• Indirect Grilling: You keep the heat on one side and place the food on the other. This is perfect for whole chickens or roasts. It’s slower but cooks more evenly.
• Reverse Searing: This starts with indirect heat and finishes with direct heat. It gives meat a nice crust while keeping it juicy inside.
• Smoking: Food is cooked slowly using smoke. This adds a deep, rich flavor. Great for ribs, brisket, and even cheese.
• Rotisserie Grilling: Food is cooked while turning slowly. Best for whole chickens, lamb legs, or even pineapples.

What Foods Work Best with Grilling?

Almost anything can go on the grill. Here’s what works best:

• Meats: steaks, burgers, sausages, lamb chops
• Chicken: breasts, thighs, wings, whole chicken
• Seafood: prawns, fish fillets, lobsters
• Vegetables: bell peppers, zucchini, corn, mushrooms
• Fruits: pineapple, peaches, watermelon slices

Don’t forget to oil the food, not the grill. This helps prevent sticking.

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When to Use Which Grilling Method

• If you’re short on time, use direct grilling.
• If you’re cooking a large piece of meat or want slow cooking, go for indirect grilling.
• Want that perfect steak? Try reverse searing.
• Planning a Sunday cookout with friends? Add smoking or rotisserie for flavor and fun.

Grilling Equipment You’ll Need

You don’t need fancy tools, but the right ones make it easier:

• Tongs – for flipping food
• Spatula – for burgers and fish
• Grill brush – for cleaning
• Meat thermometer – for perfect doneness
• Aluminum foil – for wrapping or indirect cooking

Types of Grills:

• Gas Grill – easy and fast
• Charcoal Grill – smoky flavor
• Electric Grill – great for indoors
• Pellet Grill – adds wood-fired taste

Choose based on your space, budget, and taste.

Marinades, Rubs, and Sauces

• Marinades: These soak into the food and add flavor. Use oil, acid (like lemon juice), and herbs. Marinate chicken for at least 30 minutes, beef for up to 4 hours.
• Dry Rubs: These are spice mixes rubbed directly on the meat. They give a nice crust when grilled.
• Sauces: Use BBQ sauce, garlic butter, or yogurt-based dips. But add sauces at the end. If added too early, they can burn.

Smart Grilling Tips for Beginners

• Preheat your grill – it ensures better sear
• Clean the grates – prevents old food from sticking
• Use the hand test – hold your hand 5 inches above the heat. If you can’t keep it there for more than 2-3 seconds, it’s hot enough
• Don’t press the meat – it loses juices
• Let meat rest after grilling – keeps it juicy

Grill Science: Why Does It Taste So Good?

Grilling creates the Maillard reaction. This is when heat changes the proteins and sugars in food, giving it that brown, crispy crust.

Char marks are not just pretty. They add a smoky, savory flavor. Use a thermometer to check doneness.

Here’s a quick meat temperature guide:

• Chicken: 75°C
• Beef (medium): 63°C
• Fish: 60°C
• Pork: 71°C

Common Grilling Mistakes to Avoid

• Flipping too often
• Not preheating the grill
• Using cold meat straight from the fridge
• Adding sauce too early
• Overcrowding the grill (leads to uneven cooking)

Simple Grilling Menu Ideas

Hosting a party or weekend lunch? Try these:

• Meat lovers: steaks, chicken wings, lamb skewers
• Veggie menu: grilled mushrooms, corn, paneer, and stuffed peppers
• Tropical touch: grilled pineapple or peaches with honey
• Seafood special: lemon-herb prawns or fish tikka

Make sides like grilled garlic bread or salad for a complete meal.

Final Thoughts

Grilling is surprisingly straightforward once you grasp the fundamentals. Equipped with the right tools, proper technique, and a little patience, you'll soon be preparing grilled masterpieces like a seasoned pro. Don't shy away from experimenting with diverse flavors and culinary styles; that's where the real fun begins! Whether you're whipping up a quick meal for yourself or hosting a lively gathering, grilling elevates the entire food experience, making it more enjoyable and memorable for everyone. So, seize the opportunity this weekend—fire up your grill and embark on a delicious adventure. Your taste buds will undoubtedly thank you for the incredible flavors and the fantastic time spent mastering this rewarding cooking method.

Running a restaurant is not just about serving delicious meals, it’s about creating a safe and trustworthy environment for your guests. While flavour and presentation matter, food safety is what keeps customers coming back with confidence. One small hygiene slip can lead to serious consequences, from foodborne illnesses to bad reviews, or even legal trouble. Whether you own a cozy café, a cloud kitchen, or a premium dining space, food safety should always be a top priority. It affects every part of your operation—from how ingredients are stored and handled to how dishes are served. Clean kitchens, trained staff, and safe cooking practices are essential, not just for passing inspections but for building a brand people can rely on.

Food safety is more than a set of rules; it’s a daily commitment and a responsibility. Every customer who walks through your door trusts you with their health, and that trust begins in the kitchen. When hygiene and safety become part of your restaurant’s core culture, you create a solid foundation for success. In this guide, we’ll cover seven essential food safety practices that every restaurant must follow to protect its customers, improve operations, and uphold its brand’s reputation.

Read more: Outdoor vs. Indoor Dining: Which Experience Stands Out?

1. Train Your Team Like Pros

Food safety starts with your people. If your team doesn’t know the right way to handle food, mistakes will happen. Every staff member—from kitchen helpers to servers—must be trained in food hygiene. You should hold training sessions every few months. Make sure your team understands proper handwashing, food storage, cooking temperatures, and cleaning routines. If possible, get your staff certified in basic food handling courses. In India, the FSSAI offers training modules that are easy to access.

2. Temperature Checks 

Most bacteria grow when food is kept at the wrong temperature. This can turn a good dish into a health risk. Cold foods should be kept below 5°C. Hot foods should be above 63°C. This prevents harmful bacteria from growing. Keep a daily temperature log for your refrigerators and freezers. Invest in digital thermometers and check the core temperature of cooked dishes before serving.

• Pro Insight: Some modern kitchens use Bluetooth-enabled temperature tools. They send alerts when food goes above the safe limit. It helps catch problems before they become serious.

3. Cleanliness Isn’t Optional—It’s Branding

If your kitchen is dirty, your brand suffers. Even if your food is delicious, a dirty space leaves a bad impression. Clean every surface before and after each shift. Mop floors daily. Sanitize sinks, prep counters, storage areas, and equipment. Wash cloths and aprons daily. Use separate cleaning cloths for the kitchen and dining area. Don’t forget your bathrooms and entryways. Many customers judge hygiene by how clean the restrooms are.

• Real Experience: A restaurant in Bengaluru got a bad Google review just because the toilet area was messy. That one review hurt their ratings for a month.

4. Cross-Contamination = Crossed Lines

Cross-contamination is one of the most common food safety mistakes in restaurants. It happens when bacteria from raw food touch cooked food or surfaces. The best way to stop this is by using color-coded chopping boards and knives. For example, red for raw meat, green for vegetables, and blue for seafood. Always wash your hands after handling raw meat or eggs. Clean surfaces between prep jobs. Store raw and cooked items separately in the fridge.

• Kitchen Hack: Create a “Raw Only” prep station in your kitchen. This avoids confusion, especially during busy hours.

5. Label Everything—Even the Obvious

In a busy kitchen, unlabeled food can cause big problems. You might serve expired ingredients or waste fresh stock. Use the FIFO method—First In, First Out. Always use older stock first. Label every container with the date it was opened or prepared. Have a fixed system for dry goods, dairy, and frozen items. You can even use simple QR codes or stickers to keep track.

Know more: 6 Unexpected Benefits of Eating Jackfruit (Kathal) – Nature’s Spiky Surprise!

6. Pest Control Isn’t a One-Time Job

A single rodent or cockroach sighting can damage your reputation. Pest control is not something you do once a year—it’s ongoing. Get your restaurant checked every month by a professional. Keep your trash bins covered. Don’t leave food scraps lying around. Fix water leaks fast, as damp areas attract pests. Seal cracks and install mesh on windows if possible. Store dry items in sealed containers.

• Did You Know? Some cities in India now require proof of pest control to renew your food license.

7. Audits Are Your Best Friends

You might think your restaurant is clean. But a proper audit will always catch things you miss. Hold internal hygiene audits every month. Use checklists for each zone—kitchen, storage, service area, restrooms, etc. You can also hire a food safety consultant to review your operations once a year. Keep records of all your audits and cleaning logs. They’re helpful during inspections and build a culture of accountability.

• Smart Strategy: Some brands keep a “Food Safety Scoreboard” in the staff area. It motivates everyone to maintain standards.

See Your Space Like a Customer

One of the easiest ways to judge your restaurant’s hygiene is to step into it like a guest. Walk through the entrance, sit at a table, and look at everything from the customer’s point of view. Does the place smell fresh? Are the floors clean or sticky? Is the tableware spotless? These small but important details can shape a customer’s opinion even before the food arrives. Sometimes, we miss things because we see them every day. That’s why it helps to ask trusted friends, regulars, or even your staff to give honest feedback. A fresh perspective can highlight overlooked areas and give you valuable insights to improve cleanliness and service. Small changes can make a big difference in customer trust.

Also check: Top 10 Health Benefits of Eating Dry Fruits Daily

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When in Doubt, Throw It Out

One golden rule in the food business is simple: When in doubt, throw it out. If something smells off, looks unusual, or you’re unsure about how long it’s been stored, don’t take a chance. Expired or questionable ingredients can lead to serious foodborne illnesses. Trying to save a small amount of money by using such items is never worth the risk. One bad dish is all it takes to damage your reputation, lose loyal customers, and face heavy penalties—or even legal action. Your responsibility is to serve safe food every single time. Always choose safety over savings. It’s not just about protecting your restaurant—it’s about protecting the people who trust you with their health every day.

Check more: How to Apply for an FSSAI License for Your Cloud Kitchen in India

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Gloves Don’t Equal Clean Hands

There is a common myth that wearing gloves automatically means clean hands. However, if staff don’t change gloves between tasks, it can actually spread more germs than bare hands. To maintain proper hygiene, it’s important to:

• Train your team to wash their hands regularly, even when wearing gloves
• Change gloves frequently, especially when switching between different tasks or food types
• Avoid touching non-food surfaces while wearing gloves to prevent contamination
• Use clear posters and reminders in the kitchen to reinforce these practices
• Encourage staff to understand that gloves are a tool, not a substitute for handwashing

By following these steps, you ensure that gloves help improve food safety rather than create new risks. Proper hand hygiene remains one of the most effective ways to prevent cross-contamination.

The Bottom Line!

Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of your restaurant. When food safety becomes a daily habit, many positive things follow naturally. You’ll see better reviews as customers feel confident dining with you. Loyal customers will return because they trust your standards. Complaints and health risks will drop significantly. Your staff will also take pride in working in a clean, safe environment. This creates a positive atmosphere for everyone. By making these seven essential food safety practices part of your everyday routine, you build a strong foundation for long-term success and a reputable brand that stands out in the competitive restaurant industry.

Pizza is one of the most loved comfort foods worldwide. Its warm, cheesy goodness and rich flavors make it a go-to choice for many. However, some people believe vegetarian pizzas lack excitement or depth in taste. This article aims to change that perception. Whether you prefer making pizza at home, ordering from your favourite place, or simply want fresh ideas, these eight vegetarian pizza varieties offer a perfect mix of taste, texture, and creativity.

From classic Margherita to bold Spicy Veggie Supreme, each pizza features unique combinations of fresh vegetables, cheeses, and sauces. You’ll find options that are light and healthy, as well as indulgent and rich. We’ve included detailed descriptions along with personal touches to help you choose the right pizza for your mood or occasion. These pizzas prove that you don’t need meat to enjoy a flavourful, satisfying meal. With these vegetarian options, you can plan a delicious and fulfilling weekend, whether it’s a family dinner, a casual get-together, or solo treat. Get ready to enjoy the best of plant-based pizza without compromise.

Read more: 6 Benefits of Drinking Black Coffee

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1. Classic Margherita – The Timeless Favourite

Sometimes, simplicity is the key to great taste, and the Margherita pizza proves just that. Made with a tomato sauce base, fresh tomato slices, creamy mozzarella cheese, and fragrant basil leaves, this pizza highlights classic flavors without overwhelming your palate. A light drizzle of olive oil before baking enhances the aroma and adds a subtle richness. It’s an ideal choice when you want something comforting and delicious without any fuss. Baking it on a thin crust allows the toppings to shine and ensures a crispy bite. Best enjoyed hot and fresh from the oven, the Margherita pizza is a timeless favorite that satisfies cravings with its perfect balance of freshness and cheese.

2. Spicy Veggie Supreme – For the Bold Taste Buds

If you enjoy bold flavors and a bit of heat, the Spicy Veggie Supreme is a perfect choice. This pizza is loaded with vibrant toppings like bell peppers, red onions, black olives, and jalapeños, sprinkled generously with red chili flakes. For those who love extra spice, adding green chilies amps up the heat even more. A thick or pan crust works best to hold all the rich toppings and sauce without getting soggy. You can choose a spicy tomato base or try peri-peri sauce for an extra punch of flavor. This pizza is a favorite for game nights or house parties, pairing perfectly with a cold cola or refreshing lemon soda to balance the spice.

3. Mushroom Truffle Pizza – The Fancy One

For weekends when you want something classy but easy to prepare, the Mushroom Truffle pizza is an excellent choice. It features a mix of button mushrooms, portobello, and if available, oyster mushrooms for a variety of textures and flavors. Instead of the usual tomato sauce, this pizza uses a rich garlic cream sauce that complements the mushrooms perfectly. After baking, a light drizzle of truffle oil or garlic-infused olive oil adds a luxurious, earthy aroma. The deep, rich taste makes it feel gourmet without the fuss. Serving it on a thin sourdough or hand-tossed crust ensures a crisp base that balances the creamy toppings. This pizza is ideal for a sophisticated yet simple meal at home.

Know more: 7 Protein-Rich Vegan Foods That Pack a Punch – No Meat, No Problem!

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4. Spinach & Ricotta – Creamy and Light

If you want a pizza that feels both healthy and indulgent, the Spinach & Ricotta pizza is a great choice. It features sautéed spinach and creamy ricotta cheese, combined with a hint of garlic for added flavour. For an extra burst of taste, you can include sun-dried tomatoes or fresh cherry tomatoes. This pizza is best enjoyed on a thin, crispy crust that balances the creamy toppings perfectly. You can use a white sauce base or simply drizzle olive oil with herbs for a lighter option. It’s not heavy but still satisfying, making it an ideal option for brunch, a light dinner, or anytime you want a nutritious yet delicious meal.

5. Pineapple & Jalapeño – Sweet Meets Spicy

This pizza is perfect for those who love bold and unusual flavor combinations. The natural sweetness of pineapple pairs beautifully with the spicy kick of jalapeños, creating a vibrant and exciting taste experience. Start with a classic tomato sauce base and layer on mozzarella cheese along with some smoked cheese for added depth and richness. This combination gives the pizza a smoky, cheesy finish that complements the sweet and spicy toppings perfectly. It works best on a thin or hand-tossed crust, which crisps up nicely and lets the flavors shine. Whether you’re hosting friends or simply want to try something different, this pineapple and jalapeño pizza is a fun and flavorful choice that will impress everyone.

6. Caramelized Onion & Feta – Sweet, Salty and Tangy

This elegant pizza blends the sweet richness of caramelized onions with the sharpness of feta and the tang of black olives. Start by slowly cooking onions until they’re soft, golden, and sweet—this step builds the flavour. Spread the onions over your pizza base, sprinkle crumbled feta, and add a few sliced black olives. A pinch of thyme or oregano brings in a herby balance. Use a sourdough crust to enhance the overall taste with a light tang. This pizza isn’t heavy but still feels indulgent, making it perfect for relaxed dinners or casual wine nights. It’s a grown-up take on vegetarian pizza that’s both simple and sophisticated. Pair it with wine or chilled lemonade for a complete experience.

7. Mediterranean Veggie Pizza – A Taste of the Coast

The Mediterranean veggie pizza is a colourful and flavourful option that brings a fresh, coastal vibe to your table. It’s topped with zucchini, bell peppers, artichokes, black olives, and crumbled feta cheese. You can go with a classic tomato sauce or switch it up with a pesto base for a herby twist. A drizzle of olive oil and a touch of lemon zest on top brighten the overall flavour. This pizza works best on a light, thin crust that crisps up nicely in the oven, letting the veggies stay tender yet slightly golden on the edges. Ideal for warm afternoons, summer dinners, or even garden brunches, this pizza is a refreshing break from heavier options—light, tangy, and incredibly satisfying.

Also check: 12 Delicious High-Protein Foods to Eat Daily for a Healthier You

8. Corn & Cheese Overload – A Family Favourite

The corn and cheese pizza is a classic favourite among both kids and adults. It’s simple, creamy, and packed with flavour. The base is loaded with sweet corn and a generous blend of mozzarella and cheddar cheese, making each bite rich and satisfying. For an extra layer of taste, you can add paneer cubes or crunchy capsicum slices to give it an Indian twist. This pizza is perfect for lazy Sunday evenings when you want something warm, quick, and comforting without too much prep. A thick crust works best as it holds the creamy toppings without getting soggy. Pair it with ketchup or a cheesy dip, and you’ve got a weekend meal that’s both fun and fulfilling.

Why Vegetarian Pizzas Can Be More Fun Than Meat Pizzas

Many people think pizzas are incomplete without meat. But vegetarian pizzas offer a wider variety of toppings, textures, and flavours. You can mix sweet, salty, spicy, and tangy all in one bite. Plus, they’re usually lighter, healthier, and more creative. You don’t just stick to mushrooms and capsicum. You get to use fresh herbs, different cheeses, exotic veggies, and a range of sauces.

Homemade vs Delivery: What Should You Choose?

Homemade pizzas allow full control. You can pick your toppings, adjust the spice level, and use fresh ingredients. They’re also more affordable in the long run. Delivery pizzas are convenient. They save time, especially when you're hosting or just want to relax. With so many good brands offering quality veg pizzas, it’s easy to get a great slice at your doorstep. The choice depends on your weekend mood. Want to cook? Go DIY. Want to chill? Order in.

Sauce It Right: 5 Pizza Sauces That Make a Difference

• Tomato Sauce: A classic. Tangy and rich.
• White Garlic Sauce: Creamy and perfect for mushroom or spinach pizzas.
• Pesto Sauce: Fresh and herby. Works great for Mediterranean pizzas.
• Barbecue Sauce: Smoky and bold. Pairs well with caramelized onions and paneer.
• Peri-Peri Sauce: Spicy and sharp. Ideal for those who like extra heat.

You can either buy these sauces or make quick versions at home.

Check more: Top 10 Popular Pizza Brands in India [2024]

Cheeses That Work Best for Veg Pizzas

• Mozzarella: The most used cheese for its stretch and melt.
• Feta: Salty and crumbly. Adds texture.
• Ricotta: Soft and creamy. Great for light pizzas.
• Cheddar: Sharp and strong. Blends well with corn or onions.
• Gouda or Smoked Cheese: Adds depth and smoky flavour.

Combining two or more cheeses often gives the best results.

Final Thoughts

Vegetarian pizzas aren’t just for vegetarians—they’re for anyone who loves bold flavours, colourful toppings, and creative combinations. These pizzas are easy to customise, making them perfect for every taste and mood. Whether it’s a relaxed movie night, a fun family dinner, or a solo weekend treat, vegetarian pizzas offer endless ways to enjoy comfort food with a healthy twist. From creamy ricotta to spicy jalapeños and sweet caramelised onions, the variety of textures and tastes is unbeatable. You can keep it simple with a classic Margherita or go bold with a loaded veggie supreme. So this weekend, skip the usual and try a plant-based pizza. Pick your crust, choose your sauce, and let your toppings steal the show.

Restaurants are targeting tech parks as their new dining destination due to the large concentration of young professionals looking for quick and high-quality meals at the workplace. These areas offer a diverse, health-conscious crowd, eager to explore new dining options. 

Restaurants are capitalizing on this by offering convenient, innovative menus that cater to busy workdays. It’s a smart move to meet the demands of employees seeking both convenience and quality during their breaks. All the major cities like Mumbai, Bengaluru, New Delhi, Kolkata, Hyderabad, Chennai and Kerala are targeting tech parks as their new spot to reach the potential customers with new strategies. Around 20% -30% of the restaurant brands have ventured in techparks in India.

The Location
There are several brands that has successfully tapped in this market with a good growth rate while focusing on the potential customers. “We've successfully tapped into the tech park market with our outlet in Cyber Park, Gurgaon. What drew us to this location was the sheer density of offices and population within the park. Essentially, a tech park becomes a self-sustaining ecosystem, with a large, captive audience seeking convenient dining options,” shared Vikrant Batra of Café Delhi Heights.

He also pointed that by locating within the park, they can cater to these audience needs, particularly during lunch hours. “Moreover, when the park is situated near residential areas, it also attracts evening crowds from the surrounding neighborhoods. This makes tech parks an attractive destination for us, as they constitute a built-in customer base,” added Batra.

Rajat Agrawal, CEO, Barista Coffee said, “Tech parks are a great opportunity to scale amongst the captive audience base which has high spending capability, further cafes become enablers to lot of meetings outside offices. It gives you a loyal base to further build on. Business days are restricted to largely 5 days a week which to an extent restricts the sale opportunity, therefore commercial aspect of business need to be kept in mind while negotiating rentals. Formats most suited are kiosks as tech parks have a large take-out opportunity, takeout friendly concepts work well. Smart pricing plays an important role for sustained business at these tech parks."

Expressing his viewpoints on the same, Dilip Krishnan, Co-Founder and CEO, India of Foodsta Kitchens pointed, “In markets like Bangalore, where real estate is expensive, and customers tend to spend time in their micro market due to traffic and tech parks offer an attractive opportunity for restaurants. They provide a built-in, high-footfall customer base consisting of working professionals who prioritize convenience and quality dining experiences.”

“While this trend has existed, it has gained significant momentum as urban infrastructure challenges make standalone restaurant locations harder to sustain. Also, companies are demanding amenities space in larger office complexes to give a better facility to employees, this in turn has also made developers incorporate retail spaces into tech parks,” pointed Krishnan.

What’s Pushing This Trend
The strategy behind setting up restaurants in tech parks focuses on convenience and quality. Siddhant Arora, Food & Beverage Manager, Seta, Hilton Bangalore Embassy Golflinks said, “Key strategies include offering quick service with high-quality, diverse menu options to cater to the fast-paced, health-conscious workforce. We aim to create a welcoming environment that balances work and relaxation, making it ideal for business lunches or casual meals. Additionally, we focus on offering flexible dining options like grab-and-go meals, meal subscriptions, or delivery services. Understanding the preferences of the tech park employees and maintaining a dynamic menu is also vital in keeping the concept fresh and appealing.”

Imtiaz Ali Siddiqui, Founder of Levant, a Turkish restaurant, and Managing Director of Gourmet Baklava from Hyderabad added, “The strategies are quite simple—offering healthy, budget-friendly, and hygienic food is the best approach. Fusion food is gaining popularity in tech parks, along with other innovations to attract young customers. Any good-quality, fairly priced food will define the future of tech park dining.”

How brands innovate themselves while targeting tech parks?
•    Customizable Meal Options: Offering personalized meals, including healthy, vegetarian, and dietary-specific choices, catering to the diverse preferences of tech park employees.

•    Packed Box Lunches: To cater to the demand for quick and convenient meals, many restaurants provide packed box lunches, offering a variety of options that are easy to grab, eat, and go.

•    Collaborations with Tech Companies: Some brands partner with tech firms to offer exclusive deals, discounts, or loyalty programs, encouraging frequent visits or orders.

•    Experiential Dining: Restaurants are introducing interactive dining experiences, such as live cooking stations or themed lunch breaks, to create a social, engaging atmosphere.

The Foreseen Challenges 
Despite the many advantages, operating within a tech park presents unique challenges:
•    Fluctuating footfall & limited hours – Peak hours are typically 12.30 PM to 2:30 PM on weekdays, with evenings and office holidays seeing lower turnout. Given that lot of employees’ home base may not be the city they work in, they tend to travel which makes holiday period slower which is quite the opposite of malls and high street locations.

•    Market conditions like recession also poses a risk as company as well as employee spending will be less over a prolonged period.

•    Corporate price sensitivity – Large corporate groups tend to seek cost-effective deals, making bulk orders competitive.
To address these challenges, one can focus on corporate-friendly solutions and engaging dining experiences that drive consistent footfall.
 

Frozen food is now a part of everyday life for many people. It saves time, reduces food waste, and is available all year round. But the big question remains—how healthy is it? Some believe frozen food is loaded with preservatives and lacks nutrition, while others claim it can be just as good as fresh food, if not better.

The truth is, freezing is a natural way of preserving food. Most frozen fruits and vegetables are picked at peak ripeness and frozen immediately, locking in their nutrients. On the other hand, fresh produce often spends days traveling and sitting on shelves, which can lead to nutrient loss. However, not all frozen foods are created equal. Some pre-packaged frozen meals are high in sodium, unhealthy fats, and preservatives. The key to healthy eating with frozen food is making smart choices. 

Know more: 10 Best Coffee Brands in India That Will Boost Your Mornings

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Frozen vs. Fresh: Which One is Better?

Many people think fresh food is always better than frozen. But that is not always true. Freezing can actually help preserve nutrients.

How Freezing Affects Nutrients

• Fruits and vegetables are often frozen soon after they are harvested. This helps retain vitamins and minerals.
  Some fresh produce loses nutrients over time, especially when stored for several days before being consumed.
• Studies show that frozen fruits and vegetables often have the same or even higher levels of certain nutrients compared to fresh ones.

When Frozen is the Healthier Choice

• Fresh produce in supermarkets may have been transported over long distances, leading to nutrient loss.
• Frozen options can be a better choice when fresh produce is out of season.
  Flash freezing helps lock in nutrients without the need for preservatives.

Also read: Best Frozen Food Brands in India for Quick & Tasty Meals

The Hidden Chemicals in Frozen Food: Should You Be Worried?

Many people think frozen food is full of harmful chemicals. While some frozen meals contain preservatives, many frozen fruits, vegetables, and meats do not. The key is to read food labels carefully.

Some frozen meals are high in sodium and unhealthy fats. Brands add these to enhance flavor and preserve texture. However, there are also many healthy frozen options available. Choose frozen foods with simple ingredients and avoid those with long, unrecognizable names.

Know more: A Guide to Different Breads and Their Nutritional Value

The Frozen Food Industry: Are We Being Fooled?

The frozen food industry uses clever marketing to make products seem healthier than they are. Labels like “organic” and “natural” do not always mean nutritious. Some frozen meals labeled as “healthy” contain excessive sugar and sodium.

To avoid being misled, always check the nutrition label. Look for whole foods with minimal additives. Frozen vegetables, lean meats, and whole grains are great choices. Avoid frozen meals with artificial preservatives and high sodium levels.

Read more: 7 Best Ready-to-Eat Brands in India

Does Frozen Food Actually Help with Weight Loss?

Frozen food can be a great option for weight loss if chosen wisely. Pre-portioned frozen meals help control calorie intake. Frozen fruits and vegetables can make meal prep easier and encourage healthy eating.

However, not all frozen foods support weight loss. Many frozen pizzas, fried snacks, and desserts are high in calories and unhealthy fats. If you are trying to lose weight, opt for frozen fish, chicken, vegetables, and whole grains. These provide essential nutrients without unnecessary calories.

Myth vs. Reality: What People Get Wrong About Frozen Food

Myth 1: Freezing Kills Nutrients

Reality: Freezing preserves nutrients, while fresh food loses them over time.

Myth 2: Frozen Fruits and Vegetables Are Not as Good as Fresh Ones

Reality: Frozen fruits and veggies are picked at peak ripeness and frozen immediately, keeping them rich in nutrients.

Myth 3: All Frozen Foods Are Junk Food

Reality: Many frozen options, such as frozen fish, vegetables, and lean meats, are healthy.

The Best & Worst Frozen Foods You Can Buy

Top 5 Healthiest Frozen Foods:

1. Frozen Berries – High in antioxidants and fiber, perfect for smoothies.
2. Frozen Spinach – Retains iron and vitamin C, great for soups and stir-fries.
3. Frozen Salmon – A great source of omega-3 fatty acids.
4. Frozen Mixed Vegetables – Convenient and nutritious for quick meals.
5. Frozen Chicken Breast – A lean protein option for healthy meals.

5 Frozen Foods You Should Avoid:

1. Frozen Fried Snacks – Loaded with unhealthy fats and calories.
2. Frozen Pizza – High in sodium and processed ingredients.
3. Frozen Desserts – Often contain high sugar levels and artificial additives.
4. Frozen Breaded Meat – High in unhealthy fats and preservatives.
5. Frozen Pasta Dishes – Often packed with sodium and processed ingredients.

Home Freezing Hacks: How to Preserve Your Own Healthy Meals

If you want the benefits of frozen food without preservatives, try freezing homemade meals. Here are some tips:

• Use Airtight Containers – Prevents freezer burn and keeps food fresh.
• Freeze in Portions – Makes meal prep easier and reduces waste.
• Blanch Vegetables Before Freezing – Helps retain color and nutrients.
• Label Everything – Write the date to track freshness.
• Avoid Freezing Dairy-Based Dishes – They often separate and change texture.

Should You Ditch or Embrace Frozen Food?

Frozen food is not bad for your health if chosen wisely. It can be a convenient and nutritious option, especially when fresh food is not available. The key is to pick whole, minimally processed frozen foods and avoid heavily processed frozen meals.

Next time you shop for frozen food, read labels carefully. Opt for frozen fruits, vegetables, and lean proteins. Avoid frozen meals with high sodium, sugar, and preservatives. With smart choices, frozen food can be a valuable part of a healthy diet.

South Indian cuisine is incomplete without rice. It is the foundation of most meals in this region. People in states like Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, and Telangana eat rice daily. It is used in both simple and elaborate dishes, making it an essential part of South Indian food culture. Whether served plain with sambar or transformed into flavorful rice dishes, it remains a favorite across generations.

Rice is also an important part of traditions and festivals. Many South Indian households prepare special rice dishes for Pongal, Navratri, and temple offerings. Every dish has a unique taste, texture, and significance. South Indian cuisine offers a variety of rice-based dishes, each suited to different moods and occasions. Some are comforting, some are spicy, and others are perfect for festive feasts. Whether you want something light and cooling or rich and indulgent, there is a South Indian rice dish for every moment.

Know more: Idli: The Ultimate Healthy South Indian Breakfast

The Love Affair Between South India and Rice

Rice is the backbone of South Indian cuisine. Every meal in a South Indian household features rice in some form. Whether it is plain steamed rice with sambar or an elaborate biryani, rice holds cultural and culinary importance.

In many South Indian homes, traditional meals are served on banana leaves, with rice at the center. It is also a key part of religious offerings and temple feasts. Over the years, different regions of South India have developed unique rice dishes that cater to diverse tastes.

Check more: Dosa: The Perfect Crispy & Nutritious South Indian Breakfast!

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Iconic South Indian Rice Dishes & What Makes Them Special

1. Lemon Rice – The Zesty, Tangy Comfort Food

Lemon rice is a quick and easy dish that is perfect for lunchboxes and travel. It is made by mixing cooked rice with lemon juice, turmeric, mustard seeds, curry leaves, and green chilies. The tangy flavor makes it refreshing and light. It pairs well with papad or coconut chutney.

Also read: Sambar: A Nutritious South Indian Delight with a Rich History

2. Curd Rice – The Ultimate Soul-Soothing Dish

Curd rice is a cooling dish that is perfect for hot weather. It combines cooked rice with yogurt, tempered with mustard seeds, curry leaves, and green chilies. It helps with digestion and keeps the stomach light. In many South Indian homes, curd rice is the last course of a meal to aid digestion.

3. Tamarind Rice (Puliyodarai) – A Burst of Tangy and Spicy Goodness

Puliyodarai is a famous temple-style rice dish. It is made with tamarind paste, spices, and roasted peanuts. The tangy and spicy flavor makes it a favorite during festivals and special occasions. The dish is often packed for long journeys as it stays fresh for a long time.

Read now: Restaurant vs. Café:  What Truly Sets Them Apart?

4. Coconut Rice – Subtle, Fragrant, and Coconutty Delight

Coconut rice is a simple yet flavorful dish made with freshly grated coconut and tempered spices. It is commonly prepared in Tamil Nadu and Kerala. The natural sweetness of coconut gives it a delicate taste. It is usually served with spicy vegetable curry or pickle.

5. Tomato Rice – The Fiery, Tangy Twist to Everyday Rice

Tomato rice is a spicy and flavorful dish made with ripe tomatoes, garlic, and aromatic spices. It has a slightly tangy and rich taste. The dish is easy to prepare and is best enjoyed with yogurt or fried snacks like vadas.

6. Bisi Bele Bath – Karnataka’s One-Pot Meal Wonder

Bisi Bele Bath is a famous Karnataka dish that combines rice, lentils, and vegetables with a special spice mix. It has a rich and slightly spicy flavor. Served hot with ghee and fried papad, it is a complete meal by itself.

7. Sambar Rice – A Homely Mix of Rice and Spiced Lentils

Sambar rice is a staple dish in South Indian homes. It is a comforting combination of cooked rice and sambar (a lentil-based vegetable stew). The dish is packed with flavors from tamarind, spices, and vegetables. It is best served with pickle and papad.

8. Ghee Rice – Aromatic, Rich, and Indulgent

Ghee rice is a simple yet luxurious dish made with basmati or jeeraga samba rice, cooked with ghee and whole spices like cardamom, cloves, and cinnamon. It has a rich aroma and is often served with spicy curries.

9. Pongal – The South Indian Khichdi with a Peppery Punch

Pongal is a traditional rice dish made with rice and lentils, flavored with black pepper, cumin, and ghee. It is popular as a breakfast dish and is also a festive offering during the Pongal festival. There are two versions—sweet and savory.

10. Vegetable Biryani – The Fragrant, Masala-Infused Delight

South Indian vegetable biryani is different from its North Indian counterpart. It is made with short-grain jeeraga samba rice, coconut milk, and aromatic spices. It has a distinct flavor and is often served with raita and pickle.

Beyond the Plate

• Curd rice is known for its probiotic benefits, which aid digestion and improve gut health.
• Tamarind rice was traditionally made in temples to distribute as prasad.
• The unique taste of South Indian biryani comes from using jeeraga samba rice instead of basmati rice.
• Coconut rice is a popular dish in Tamil Nadu and Kerala, known for its mild flavor and the natural sweetness of fresh coconut.
• Pongal, a traditional South Indian dish, is often prepared during the harvest festival and symbolizes prosperity and abundance.

South Indian Rice & Its Global Fan Following

South Indian rice dishes are becoming increasingly popular worldwide. Restaurants in the U.S., UK, and Australia now serve favorites like lemon rice, curd rice, and biryani. Their unique flavors and simple preparation make them a hit among food lovers. Many health-conscious people prefer these dishes because they are light, nutritious, and easy to digest. Curd rice, for instance, aids digestion and cools the body, while lemon rice offers a refreshing tangy taste. South Indian-style biryani, made with Jeeraga Samba rice, is also gaining global recognition for its rich aroma. These dishes continue to attract food enthusiasts across the world.

The Rice & Spice Connection

Spices play a key role in making South Indian rice dishes flavorful. Some essential spices include:

• Mustard Seeds & Curry Leaves: Used for tempering in most rice dishes.
• Asafoetida (Hing): Adds depth and a unique aroma.
• Black Pepper & Cumin: Give a spicy and earthy taste.
• Ghee: Enhances the richness of dishes like Pongal and ghee rice.

Choosing the Right Rice

The type of rice used can change the taste and texture of a dish. Some common rice varieties include:

• Sona Masoori: Light and fluffy, used in everyday meals.
• Ponni Rice: Commonly used for idli, dosa, and plain rice.
• Jeeraga Samba: Used for biryani due to its small grain and aromatic quality.
• Matta Rice: A red rice variety popular in Kerala for its chewy texture and earthy flavor.

Summing Up!

South Indian rice dishes offer a mix of comfort, flavor, and tradition. Whether you prefer the tanginess of lemon rice, the richness of ghee rice, or the spice of tomato rice, there is something for everyone. Exploring these dishes will give you a taste of South India’s rich culinary heritage. So, the next time you crave a satisfying meal, try one of these delicious rice dishes.

In today’s culinary world, presentation is a crucial aspect of the dishes, becoming an essential part of the taste experience and a pathway to the dining process. Chefs like Suvir Saran, Kunal Kapur, Atul Kochhar and others also speaks for the new Modern Indian cuisine transforming traditional dishes into inviting eye-paint pieces which are both ancient and contemporary. In this case, plating elevates itself from an aesthetic issue – beyond taste, it turns into an art where the plate, colors, textures and tastes go together, and tell a story.

The Traditional Roots of Indian Presentation: Indian food always has a certain intrinsic aspect of presentation though in the olden days for sharing wherein many types of dishes could be found within a single plate known as the thali. Raw and natural looking spices and ingredients used in preparation bring beautiful and lively hues in these plates and each item on it contributes to the whole experience. Chefs today enhance procedure with this and make it possible to transition from tradition to global outlook when plating.

The Art and Science Behind Plating: Plating, as mentioned before, is more of an art as well as science. As much as cooking and presentation go in tandem, it takes careful planning on how the colors, shapes and texture are placed on a plate. Elements of color are important to Indian food, for instance, while turmeric, chili and saffron are all spices, their bright yellow and red hues also add to the appeal of any meal. All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures make it easy to create variation and depth on the haptic level. This is because such features cut across the fundamental aspect of food such as the appearance of a crispy dosa with the moistness of chutney for example.

Techniques in Modern Indian Plating: Today’s chefs are aspiring to try out new tricks, combining the best of intercontinental flair and authentic Indian flavors. A few popular plating techniques in modern Indian cuisine include:

1. Deconstruction: In a manner of speaking, by deconstructing what could be fairly conventional meals into distinct apparatus, chefs are letting the guests to engage. An example of a bad molecular technique is a deconstructed samosa where small portions of potato filling, the crispy shell and chutney are prepared separately, but they help the guests think differently about something as ordinary as a samosa.

2. Molecular Gastronomy: The combination of science and cooking skill, chefs cook an ingredient as if a scientist and a culinary artist and turn an ingredient into something with a different texture. When the film rolls out bio-morphic yogurt foam or turns spices into spheres that can be eaten or melds flavors into geometric shapes or forms, it introduces more mystery to each plate.

3. Microgreens and Edible Flower: These small, intense colors enrich dishes with taste and make entrees look much more exquisite. Picking up a touch of green or the floral accents not only correlates with the objective improvement of the dining area appearance but also introduces subtle sparing notes to the dishes that help make the impression of a great gourmet restaurant.

4. Traditional Vessels: To be realistic, or as many chefs seek to do, they also use such basic accessories as brass, copper or clay. First impressions are important, which is why food placed in locally made containers, such as an earthen pot for biryani or a copper bowl for butter chicken, plays an important role because it connects to the people’s culture and tastes and looking at the food21.

The Psychological Impact of Presentation: Apart from taste, appearance influences the perception of the taste of the foods that are served in a restaurant. Research proves that if the food is colorful then it will have a better taste in the eyes of customers as they believe that when the outlook is good, the outlook on service is good too. In the modern world of the social networks this psychological influence is enhanced, which visually stunning meals attract habits and the sight on the networks. The positioning of the food also enables the chef to tell a story that is associated with every preparation prepared for the clients.

The Future of Food Presentation in Indian Cuisine: Even today, presentation being a key component of food, will always remain important to the specifics of modern Indian cuisine. Chiefs probably will tend to experiment more, take more measures in sustainability while considering aesthetics, and create dishes that reflect both old and new traditions. Influencing the future of Indian cuisine, this experience of art and science is turning each plate into visuals.

To sum up, presentation in the modern Indian cuisine: the art of creating the dishes presentation, is the tradition with the touch of modernity. Indeed each plate is a masterpiece where color, texture and tradition is reflected, a feast for the eyes and the stomach. With time, dining will increase as customers are keen on the visual aspects and therefore presentation of foods as meals to be relished will always be important.

A significant change is taking place in how restaurants source their ingredients, with more establishments now choosing to partner directly with farmers. This direct sourcing model eliminates the traditional middlemen, streamlining the journey of fresh produce from farms to restaurants. Not only does this allow restaurants to access higher-quality ingredients at a faster pace, but it also strengthens relationships with local growers, ensuring a more reliable and transparent supply chain. As a result, this approach benefits both parties: farmers receive better compensation and market access, while restaurants gain fresher, sustainably sourced produce that meets the demands of today’s health-conscious consumers. This transformation reflects a broader shift towards sustainability and efficiency, where technology-driven logistics and local sourcing work together to create a more resilient and responsive food service sector.

Historically, restaurant supply chains in India have been complex, with multiple layers of middlemen that affect both the quality and pricing of produce. Abhishek Sarwate, CEO and Brand Strategist at Utopian Drinks, explains, “There are many middle-men involved between farmers and restaurants. These layers impact the quality of the fresh produce due to the delay between farm and table, as well as pricing, as each of the middle-men is looking for his 'cut.' Reducing these layers by directly sourcing from farmers will help on both the aspects of quality and pricing for restaurants."

However, as Sarwate points out, individual restaurants may struggle to source ingredients from various farms on their own. This is where new players in quick commerce are stepping in to streamline both the demand and supply sides, utilising technology to maintain quality and affordability.

The Shift Toward Direct Sourcing from Farmers

A prime example of this innovation is Mulyam, which has built a network of thousands of farmers to provide fresh produce directly to restaurants across India. Their model not only reduces costs for restaurants but also offers farmers fair prices and market access, addressing long-standing inefficiencies in the traditional supply chain. Mulyam, along with other platforms like NinjaCart and DeHaat, leverages technology to connect farmers directly with restaurants, ensuring produce reaches kitchens in under 12 hours. NinjaCart, for instance, moves 1,400 tonnes of perishable goods daily from farms to businesses, making farm-to-fork delivery more feasible than ever before.

Teja Chekuri, Founder of Full Stack Ventures, highlights the significance of this shift: “The Indian restaurant industry is experiencing a shift with the introduction of direct sourcing from farmers and next-day delivery of fresh produce. This new approach addresses key challenges in the supply chain by ensuring that restaurants receive high-quality ingredients quickly and efficiently. By bypassing intermediaries, restaurants not only secure fresher produce but also reduce costs associated with traditional supply chains.” This model has socio-economic benefits as well, by providing farmers with direct access to markets, improving their income, and supporting rural livelihoods.

The Rise of Farm-to-Table Dining Experiences

The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both the quality of their offerings and their sustainability. Project Hum in Mumbai is one such example, sourcing its produce from over 230 farmers in Maharashtra. The restaurant not only offers fresh, seasonal ingredients but also connects its patrons with the farmers responsible for growing their food, creating a transparent and immersive dining experience. Similarly, Mharokhet in Jodhpur brings experiential dining to the forefront by allowing guests to pick their produce directly from the farm before it is prepared. This method deepens the connection between diners and the food they consume, reinforcing the importance of knowing where food comes from
Moreover, startups like FarmersFZ and Crofarm are playing a crucial role in expanding the reach of this model.

FarmersFZ, for instance, enables small-scale farmers to sell their produce directly to restaurants and consumers, cutting out intermediaries and ensuring that produce is fresh and pesticide-free. Crofarm goes a step further by offering yield prediction and profit calculation tools to help farmers optimise their operations while ensuring restaurants receive produce in less than 12 hours.

Technology and Quick Commerce Solutions

As the Indian restaurant industry continues to evolve, the integration of direct farm sourcing and next-day delivery promises to address many of the supply chain inefficiencies that have long plagued the sector. This shift not only benefits restaurants by providing fresher ingredients at lower costs but also empowers farmers by giving them direct access to urban markets. As Chekuri notes, “This innovative supply chain solution enhances operational efficiency for restaurants. Overall, the model represents a notable advancement in the Indian business ecosystem, driving both socio-economic as well as business benefits.” With the support of quick commerce platforms and agritech startups, the farm-to-table movement is poised to reshape the future of dining in India, making it more sustainable, efficient, and consumer-conscious.

Food wastage is a significant issue in India, contributing to both economic loss and food insecurity. It’s estimated that about 40 percent of the food produced in India is wasted due to inefficiencies in the supply chain, poor storage, and transportation problems. This is especially true for perishable goods like fruits and vegetables, which require proper handling and refrigeration to remain fresh. 

Cold storage is another major problem. India produces a vast amount of fresh produce, but due to a shortage of refrigerated storage and transportation facilities, much of it spoils before reaching consumers. This infrastructure gap causes post-harvest losses and reduces the income of farmers, who must sell at lower prices or even see their goods go to waste. Strengthening infrastructure, improving roads, building more cold storage units, and modernising transportation would vastly improve the efficiency of the food supply chain.

The Role of Agritech and Future Prospects

“The future of the Indian restaurant industry, intertwined with direct farm sourcing and quick commerce, is poised for significant technological advancements. As agritech continues to evolve, AI-driven platforms could further optimise farm-to-table operations, enabling precise yield predictions, real-time quality assessments, and even automated ordering systems that adjust based on supply and demand,”Sreenivasarao, co-founder of TraceX (platform that digitises the supply chain process) shared. With the advent of smart logistics and blockchain technology, the entire supply chain can become more transparent, ensuring traceability from farm to fork. This would not only build greater trust between consumers and restaurants but also allow for real-time tracking of produce, reducing food waste and optimising inventory management. The integration of drones and electric vehicles for delivery could further revolutionise how produce is transported, making it more sustainable and efficient.

As consumer preferences shift towards healthier and more sustainable eating habits, the farm-to-table model could become the new norm, rather than a niche concept. In the coming years, restaurants may increasingly adopt vertical farming and urban agriculture solutions, growing ingredients on-site or sourcing from hyper-local farms in urban areas. This could drastically reduce the carbon footprint associated with long-haul transportation of produce. The fusion of agritech with culinary innovation will not only create operational efficiencies but also cater to the rising demand for fresh, organic, and ethically sourced food. In the long term, this shift could fundamentally alter the food supply chain, making it more resilient, sustainable, and adaptable to future market dynamics and environmental challenges.

In a country where millions face hunger daily, the stark reality of discarded food is both alarming and disheartening. Despite advances in agricultural technology and a growing population of food producers, an astonishing amount of edible food never reaches our plates. A staggering one-third of all food produced is lost or wasted at various stages, including harvesting, production, storage, transportation, and consumption.    

The economic impact is huge, The United Nations Environment Programme estimates that India wastes 74 million tonnes of food each year, representing a loss of 92,000 crore rupees. The financial impact is only part of the problem—food waste also drains valuable resources like water, energy, and fertilizer, adding unnecessary strain on limited natural supplies. Businesses have a vital role in addressing this issue. Here’s how they can reduce food waste and make a real difference.

Minimize Time Between Harvesting and Storage 

Food wastage often begins right after harvesting, during the post-harvest stage, but this can be prevented with timely intervention. The gap between harvesting and moving produce into proper storage is crucial, as fresh produce is highly perishable. Delays in this transition can cause rapid spoilage due to exposure to heat, moisture, and microorganisms. To combat this, businesses in agriculture, food production, and retail must streamline processes to quickly move produce into facilities that maintain optimal temperature and humidity levels. Promoting advanced storage solutions like hermetic systems and improved packaging techniques can help minimise delays, preserve freshness, and significantly reduce spoilage during this critical period.

Invest in Well-Designed and Monitored Cold Chain Systems

A structured cold chain infrastructure is important for extending the shelf life of perishable goods. From farms to retailers, businesses investing in cold storage and refrigerated transport systems can benefit from several immediate and long-term advantages such as enhanced customer satisfaction by delivering fresh quality food items, efficient operations and improved supply chain efficiency, resulting in overall reduced costs. Maintaining the right temperature in the food supply chain is crucial to prevent spoilage and reduce waste. Proper staff training, along with regular upkeep and monitoring of refrigeration equipment, ensures the cold chain stays intact and food reaches consumers in good condition.

Reducing Waste in Storage, Handling, and Processing

A significant portion of food waste stems from inefficiencies across storage, handling, and processing. For example, in the fresh produce industry, improper temperature control in storage facilities can cause fruits and vegetables to spoil prematurely. In meat processing, delays or poor handling during transportation can lead to contamination, making the product unsafe for consumption. Businesses must identify and take a closer look to fix these weak points which lead to unnecessary food loss. Implementing improved storage solutions, training staff on best practices for food handling, and streamlining processing systems can drastically reduce these losses. Automation and AI technologies can further enhance food processing efficiency by ensuring food is handled and stored with precision, keeping spoilage due to human errors to a minimum.

Leveraging Smart Demand Forecasting to Prevent Post-Processing Waste

Unsold or excess food is another key source of food waste. Smart demand forecasting tools leveraging advanced data analytics and AI can help predict consumer demand more accurately and help reduce waste. 

Aligning production with market needs can support in avoiding overproduction and minimize food that might otherwise go unsold. Smart demand forecasting helps optimize inventory management, allowing businesses to stock up on the right volumes of perishable goods. This proactive approach not only reduces waste but also lowers costs associated with excess inventory. For instance, buns are toasted only after an order is received.  

Shifting Focus Toward Preventive Measures

Preventing food waste before it occurs is where the true impact lies, making it even more crucial than just reducing it. Businesses need to adopt proactive strategies such as advanced forecasting tools for more accurate demand predictions, utilizing technology that streamlines and optimizes the entire supply chain, and implementing systems that ensure surplus food is either redistributed or repurposed effectively. By prioritizing prevention over mere reduction, businesses can not only minimize waste but also lead the charge in creating a more sustainable and responsible future—setting an important precedent for others to follow.

Training on Food Safety and Personal Hygiene 

We train our staff on safe food storage practices, such as temperature controls for refrigeration, storage of raw and cooked food, monitoring expiry dates, and product labelling, as well as preparation methods like thawing techniques, appropriate cooking temperatures, and cleaning and sanitation procedures, can significantly reduce food wastage.

At McDonald’s, we provide training on using the appropriate packaging at each stage of the supply chain to ensure our ingredients stay fresh, safe, and high-quality. From vacuum-packed lettuce to temperature-controlled storage, our packaging solutions reduce waste and maintain product quality.

Lastly, by using good farming practices, we can protect our soil and water while caring for the people working in the fields. Together, through training and teamwork, we can make sure that everyone who visits us has a safe and enjoyable experience. 

Tackling food wastage along the value chain 

The science-backed cold chain process at McDonald’s prioritises food integrity and minimises food wastage by ensuring perishable items are kept at safe temperatures throughout storage, transportation, and preparation. By using temperature-controlled refrigeration, McDonald’s effectively manages inventory. This systematic approach helps maintain product quality, ensuring minimal waste along the supply chain. 

Conclusion 

To truly tackle the global challenge of food waste, businesses must not only improve their operations but also embrace a mindset of sustainability and responsibility. The shift towards smarter technologies, better demand forecasting, and more efficient storage systems is just the beginning. By taking bold steps today, businesses can set a new standard—one that prioritizes both profit and the planet, ensuring that future generations inherit a world where resources are valued, not squandered.
 

The rise in Jain food is increasing in India, with many people liking the taste or preferring Jain menu over the other menu. With the growing demand by the consumers, there is variety of options available in Jain food. The surge in demand for Jain cuisine reflects a broader shift in consumer behavior. Rooted in centuries-old religious practices, Jain food follows strict dietary rules that not only appeal to the Jain community but are also increasingly sought after by health-conscious individuals and those embracing mindful eating. Even in vegetarian hotels and restaurants, there is a separate menu for Jain.

The simplicity, purity, and plant-based nature of Jain meals align perfectly with modern trends towards sustainable and ethical consumption. Sensing this shift, restaurants have responded by curating specialized Jain counters, positioning themselves as trendsetters in the culinary world. The increasing amount of people preferring it is slowly increasing as years go by. These options are available in busy cities and many innovative dishes are available with the traditional touch wanting to try those lip-smacking foods.

Jain food mainly focuses on fresh, wholesome ingredients like fruits, vegetables, legumes, and grains, creating balanced and healthy meals. The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience that Jain cuisine provides.

Shift in Food preferences

“Consumerism keeps shifting constantly, especially when it comes to food preferences. To stay in line with the changing dietary demands of the patrons, restaurants and hotels are increasingly considering including popular cuisines from across the world and within the country. One such trending cuisine is Jain cuisine which is driven by religious, ethical, and health-conscious motives. Jain food known for its rich vegetarian delicacies and the one that refrains root vegetables, commented Sankalp Jain, Co-founder, Carbon, Jaipur who said that he has seen a significant boom in the recent past and made its place in the menus of eateries from casual dining to upscale outlets.

Vikrantt Singh, Founder & Managing Director, Bansooriwala’s elaborated, “As more consumers prioritize health, sustainability, and conscious eating, restaurants are catering to this demand by offering specialized Jain menus. Additionally, the increasing visibility of Jain communities and their gatherings has further contributed to this trend, as establishments look to serve a wider, ethically aware customer base. Chefs are also creatively blending Jain ingredients with global cuisines, resulting in innovative dishes that cater to contemporary tastes. As healthy dietary preferences evolve Jain cuisine serves as a viable option for those with restrictions, further enhancing its popularity.”

Adding further, he said, “The variety within Jain cuisine is extensive, showcasing a rich array of dishes that span regional specialities and innovative interpretations. From traditional recipes like Jain dal, khichdi, and various vegetable curries to contemporary adaptations such as Jain pizzas and pasta, the culinary possibilities are vast. This adaptability not only caters to the Jain community but also attracts health-conscious individuals and food enthusiasts looking for unique, flavorful, and ethical dining options. Jain food’s reputation for being nutritious and ethically prepared resonates with consumers seeking healthier and more responsible dining options.”

Focusing on the health perspective, Soumitra Kundu, Deputy General Manager at The Orchid Hotel, Pune said, “Jain food stands out due to its adherence to Sattvic principles, which emphasize lightness, balance, and wholesomeness. Unlike many other cuisines, it focuses on health-conscious, fresh ingredients that not only nourish the body but also align with the spiritual practice of nonviolence. This makes it distinct from other types of cuisine, offering a unique and fulfilling dining experience.  It’s a mix of all three. Consumer demand for healthy, plant-based, and ethically prepared meals is rising. Jain food fits this demand perfectly with its emphasis on freshness and purity. Restaurants are also tapping into this demand to boost sales, as the appeal of Jain food is growing across a broader audience. Jain food offers a wide variety of options across all courses. Jain thalis, in particular, are visually appealing and mouth-watering. In addition to thalis who further added that there are many choices in soups, starters, snacks, and main courses, making the cuisine highly customizable while adhering to Jain dietary restrictions.”

Customization

Embracing Jain food is not just about meeting demand; it’s a savvy business strategy. Hotels and restaurants that offer Jain cuisine are able to attract a wider, more diverse customer base, increasing foot traffic and boosting revenue. This inclusion enhances their brand image as forward-thinking, accommodating establishments. Offering Jain options sets these venues apart, giving them a competitive edge in a crowded market, especially as consumers become more selective and value conscious.

The Market Scenario

Regarding the Jain Food market, Sakthitharan, Executive Assistant Manager, The Tamara, Coorg said, “The Jain food market is unique, distinguished by its rigorous guidelines prohibiting root vegetables, onions, and garlic, which requires careful attention to detail in preparation. Yet, this challenge has sparked creativity among chefs, who are now offering a more expansive range of Jain dishes, far beyond the traditional fare. These innovations allow for a customized yet flavourful experience, blending the essence of Jain principles with the artistry of modern gastronomy, creating a new wave of culinary sophistication.”

The key drivers for the shift:

1. Growing Customer Base: Restaurants and hotels are now offering Jain food given the rise of dietary preferences for Jain preparations across the country. Jain food preferences have influenced many beyond religion, which has led the eateries to include Jain foods in their menu. In areas with larger Jain populations, it becomes an important part of catering to local taste profiles.

2. Health-conscious and Ethical Eating Trends: Jain food is in line with the rising popularity of vegetarian and ethically sourced foods. Non-Jain customers prefer Jain delicacies given their healthier and ethical orientation. Jain food attracts individuals eyeing sustainable and conscious consumption.

3. Hospitality Industry Standards: For eateries, providing Jain food showcases their inclusive approach to include diverse dietary needs, which is crucial for events of scale including Weddings, MICE events, etc. Providing a wholesome menu with Jain options uplifts the venue’s reputation for inclusivity and flexibility.

3. Cultural Sensitivity: In regions where Jainism followers are greater in number, eateries include Jain foods to cater to the patrons observing the cultural and religious practices. This level of attention to detail can help establish a strong bond with customers who value religious inclusivity and cultural aspects.

Both Jain and non-Jain consumers are increasingly on the look for ethically sourced ingredients and Jain cuisine in the menu has become a crucial strategy for restaurants and hotels to thrive. So, the rise in consumption will be there as years go by and this trend is here to stay.

Restaurants are building traffic by repositioning their brand on happy hours by attracting more public. Nowadays, happy hours are present during lunch and dinner or during a peak time in the day. The concept of happy hours is to attract more public through discounted offers and deals on food and beverages. They tend to promote the discounts on social media platforms or promote the offers through influencers to gain more eyes on the discounted prices. As per reports, more number of people prefers to have food outside or order them online during happy hours than the usual days.

New innovations in Happy Hours

“Restaurants are increasingly innovating their approach to happy hours and combo meals to adapt to both online food delivery platforms and their offline business models. The happy hours have to be carefully curated while keeping consumer peak and off-peak working hours also in addition to keeping delivery or serving timeframe in consideration,” shared Harshadeep Pawar, Head of F&B and Operations, ilili.

To drive traffic through online food delivery platforms, many restaurants are offering exclusive happy hour deals that are only available for delivery or takeout. Similarly, to create urgency and encourage immediate orders, some restaurants implement limited-time happy hour promotions that are available for a short window each day. And, for the same, restaurants are leveraging digital tools to make happy hour more engaging. For instance, they might run social media contests where customers share their happy hour experience for a chance to win a discount on their next order. 

On the other hand, restaurants are experimenting with subscription-based models where customers pay a monthly fee for access to ongoing happy hour deals or special discounts, creating a steady stream of revenue and customer loyalty. The impact of happy hours on restaurant business can vary significantly between offline (in-store) and online (delivery and takeout) environments. 

Dynamic pricing and flash sales

“Restaurants are creatively reshaping happy hour strategies to boost both online and offline traffic by embracing value-driven combo meals and exclusive promotions. Online-exclusive happy hour deals, such as special discounts, free delivery, and bonus items, are effectively driving traffic to food delivery platforms. Meanwhile, the dynamic pricing and flash sales are generating urgency and encouraging timely orders. By offering bundled meals at reduced prices, restaurants cater to budget-conscious customers and simplify their dining choices, which is particularly appealing for online orders. These combo deals enhance perceived value and increase order volumes, benefiting both physical locations and digital platforms,” shared a spokesperson from Sarovar Hotels.

Commenting on the same, Rahul Bhansali, Owner and Founder, Bombay Cartel, pointed, “Happy hours are a strategic move to boost sales during typically slow office peak hours. By offering exciting promotions, we draw in professionals looking to unwind after work, increasing foot traffic and revenue during these quieter times. These happy hours also serve as a magnet for a diverse crowd, extending our reach beyond our regular patrons. The special offers attract new customers, enhancing our brand visibility and positioning Bombay Cartel as a vibrant spot in the Bombay dining scene.”

Thus, we can say that Happy hours are here to stay. Everyone, want to enjoy nice set of meals and drinks in affordable price rather than the usual price and this offer a prime opportunity to partner with new brands and introduce them to the clients. This diversifies the offerings and helps attract a broader audience, reinforcing the brand reputation as a dynamic and engaging destination.

The much awaited budget for the newly formed government led by the NDA alliance on Tuesday couldn’t bring much relief to the restaurant and hospitality sector. Finance Minister Nirmala Sitharaman unveiled the Union Budget for the fiscal year 2024-25 yesterday. Though, people are appreciating the budget for its focus on infrastructure development, employment generation, and support for spiritual and cultural tourism, it has received a mixed reception from the hospitality and tourism sector.

“Budget 2024 was quite mixed. While it does provide a promising outlook in terms of tax reforms, infrastructure development, skill development in youth as well as aim on reducing the overall fiscal deficit, there seems to be considerable uncertainty in implementation while sector-specific considerations, especially for the hospitality sector remain,” shared Teja Chekuri, Managing Partner at Ironhill India. 

Commenting on the same, Kabir Suri, President, National Restaurant Association of India said, “Reflecting on the recently announced Union Budget, we would like to commend the Government and our Honourable Finance Minister Smt. Nirmala Sitharaman, for looking to establish economic measures that will drive India towards a better economic future. The EPF support for new hires will go a long way in significantly bolstering levels of employment in the country. This is crucial in developing a stable, secure and robust workforce which will be beneficial to all industries including the food services sector. The reduction in income tax slabs is a commendable move, empowering individuals with greater savings and disposable income, thus driving higher consumption levels, an essential catalyst for sustained economic momentum.”

He further added, “The emphasis on boosting tourism is a strategic step towards revitalizing the sector, promising a resurgence in hospitality industries. Also, support given to the MSMEs in the form of Mudra loan limit increase needs to be applauded. It is unfortunate that MSMEs in the food service sector will miss out due to the fact that the Food Services sector has not been recognised as an industry yet.”

According to the recent Economic Survey that has laid focus on the creation of 8 million jobs each year till 2036. The food services sector is ideally positioned to drive this goal since it employs people with all education and skill levels. The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years. However, lack of GST Input Tax Credit for the industry is slowing down the growth and job opportunities of this otherwise vibrant sector.

“Finance Minister Nirmala Sitharaman's focus on establishing skill-based programs for the hospitality and restaurant industries is a positive step towards enhancing the sector's contribution and smooth operation. However, while these measures are appreciated, we had hoped for more targeted support for the restaurant industry. Additional initiatives specifically addressing the needs of restaurants and businesses would have been beneficial in fostering further growth and resilience," pointed Pranav Rungta, Co-Founder and Director at Nksha.

Though, Abhishek Sarwate, CEO, Utopian Drinks, believed that the budget is very positive for startups because of 2 major steps: "Angel Tax" abolishment and reduction of LTCG tax on unlisted equities to 12.5% from 20%.

“This will reduce uncertainty and compliance burden on startups and make startup investing more attractive. This should lead to more capital flowing into the startup ecosystem, leading to job creation. This is definitely a step towards Viksit Bharat for 2047,” he added.

Starting something afresh is always challenging. It demands creativity, out-of-the-box thinking, and the development of a marketing strategy that ensures visibility. Capturing consumer attention is a hurdle faced by every new brand or product across sectors. Having been part of the alco-bev industry for over two decades, I have witnessed first-hand how it has evolved. The industry is at a unique juncture, characterized by a dynamic interplay of established and emerging brands, and a constant evolution of the consumer palate.

The alco-bev industry in India is witnessing a significant transformation. Established brands, both international and domestic, continue to offer a wide range of products. Simultaneously, new entrants are disrupting the market with differentiated products and innovative pricing strategies. This disruption is reshaping consumer preferences, with a growing focus on quality and a willingness to pay a premium for superior products.

Despite the apparent clutter in the market, there is ample room for more brands to enter. The Indian market holds tremendous potential, and successful brands will be those that focus on quality differentiation, product innovation, and effective communication that builds an emotional connection with consumers.

With the liberalization of the economy, Indian consumers have been exposed to global brands, leading to increased aspiration levels and spending power. The premium segment of both white and dark spirits is witnessing the entry of new Indian brands targeting an upwardly mobile, aspirational demographic. These consumers are experimental, possess a nuanced palate, and seek new flavors. More importantly, they are connoisseurs who appreciate quality.

The Indian market is seeing an influx of new gin and tequila brands, catering to the evolving tastes of consumers. These products are characterized by unique flavors and high-quality ingredients, appealing to a discerning audience. Brands like Jaisalmer, Greater Than and Stranger & Sons are leading the charge in the gin segment, while home-grown tequila brands are beginning to make their mark.
There is a clear trend towards premiumization, with consumers willing to invest in higher-quality products. This shift is evident across various categories, from white spirits like gin and vodka to dark spirits such as whisky and rum. Premiumisation is driven by consumers' desire for superior taste, better ingredients, and the overall experience that premium products offer.

Premium whisky continues to enjoy popularity among Indian consumers. The demand for high-quality, well-crafted whiskies is on the rise, driven by an appreciation for the finer aspects of whisky production and aging. Brands like Downing Street, Rockford Reserve, etc., are gaining recognition for their premium offerings, which are well-regarded both domestically and internationally.

Indian single malts are gaining recognition in international markets. In recent years, India has produced world-class whiskies that rival their global counterparts in terms of taste and quality. This success is a testament to the growing expertise and innovation within the Indian alco-bev industry. Indian brands like Rampur, Amrut are now winning awards and gaining accolades at prestigious international spirits competitions, further establishing their presence on the global stage.

Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands. They are willing to take financial risks and exhibit the patience and perseverance required to build successful brands. As the industry continues to evolve, it is essential for new and existing players to focus on quality, innovation, and effective communication to capture and retain consumer attention.

New entrants must deeply understand their target audience. This includes their preferences, spending habits, and the kind of experiences they seek. Conducting market research and gathering consumer insights can provide valuable information for crafting products and marketing strategies. In a competitive market, product differentiation is crucial. New brands should focus on unique selling propositions (USPs) such as unique flavors, high-quality ingredients, sustainable practices, or innovative packaging.

Establishing a strong brand identity is essential. This involves creating a compelling brand story, designing memorable logos and packaging, and maintaining consistent brand messaging across all channels. Engaging with consumers through effective communication strategies is key. This includes digital marketing, social media campaigns, influencer partnerships, and experiential marketing events that resonate with the target audience. Brands that succeed are those that can establish an emotional connect with consumers. This can be achieved through storytelling, creating memorable experiences, and aligning the brand with the values and aspirations of the target audience.

The alco-bev industry in India is at an exciting juncture, with numerous opportunities for growth and innovation. By understanding and catering to the evolving preferences of Indian consumers, brands can carve out a niche in this dynamic market. Quality differentiation, product innovation, and establishing a strong emotional connect with consumers will be key to navigating India's evolving alcohol landscape. The future looks promising for both established brands and new entrants who are ready to embrace the challenges and opportunities in this vibrant industry.

As the world unites to honour World Environment Day, immerse yourself in a culinary revolution that promises not just to tantalize your taste buds, but also to nurture our planet. The Godrej Food Trends Report 2024 curated by Godrej Vikhroli Cucina was recently unveiled.

Crafted with insights from over 190 visionary thought leaders—including celebrity chefs, influential bloggers, and dedicated nutritionists—the report highlights the most transformative trends in sustainable food practices. These trends are poised to revolutionize the way we eat and think about food, paving the way for a healthier, more sustainable future for generations to come.

Key Trends for World Environment Day 2024:

Supporting Local Farmers & Producers: Nearly 90% of the experts predict a surge in consumer interest in supporting local farmers and producers. This trend emphasizes the need for sustainable and ethically sourced food. As consumers become more aware of the environmental impact of their choices, they seek ways to contribute positively to their communities.

Adopting a Climatarian Diet: In 2024, approximately 75% of experts believe that people will increasingly adopt a climatarian diet. This dietary shift focuses on foods with a lower carbon footprint, promoting environmental sustainability. By making conscious choices, individuals can reduce their impact on the planet while enjoying delicious and nutritious meals.

Sustainable Packaging: The panel expects a strong demand for sustainable, eco-friendly packaging. With 71% of experts emphasizing this trend, it’s clear that consumers are becoming more environmentally conscious. Brands and manufacturers are responding by exploring innovative packaging solutions that minimize waste and promote a circular economy.

As we embrace these trends, let us commit to choices that benefit both our palate and our planet. Support local farmers, adopt climate-friendly diets, and champion sustainable packaging to build a healthier, more sustainable world. 

The landscape of dining in India has undergone a dramatic transformation with the advent of online reservation systems, which promised a revolution in convenience and operational efficiency. Traditionally, dining out in India often meant making a call to a restaurant, navigating through busy lines, and hoping to secure a table at the desired time. However, as the pace of life has accelerated, so have the expectations of diners. The digital age has ushered in a new era, where convenience is paramount, and this shift in consumer behaviour paved the way for online table reservations. Initially heralded as game-changers, platforms like EazyDiner, DineOut or Zomato have faced numerous challenges that question the long-term viability of this business model in the Indian market.

Economic Pressures and Competitive Dynamics

The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants with tools to manage reservations efficiently. However, the reality of operating in this space has proven to be far more complex, particularly under the pressures of an intensely competitive market. Numerous players entering the space have led to market saturation, where differentiation becomes difficult, and consumer loyalty is hard to maintain. The revenue models, heavily reliant on restaurant commissions and user fees, struggle under the weight of such competition.

“Reservations in a busy restaurant actually lose them money. Because you have to be constantly watching the dining room and assessing when people will “possibly get up” and holding tables open for periods of time so they are available for the reservations that are coming vs just seating people when they are open,” Vanshika Khanna, Owner of Cellar Bar commented.

Technological Integration Challenges

Adoption of online reservation systems by restaurants is impeded by several factors. The existing infrastructure in many restaurants is often incompatible with the seamless integration required by these platforms. Many establishments still prefer traditional methods over third-party systems, fearing loss of control over customer data and potential service quality issues. The diversity in technology adoption across different regions and scales of operations further complicates this landscape, making widespread adoption challenging.

Regulatory and Data Concerns

The business practices of market leaders such as Zomato and Swiggy have come under scrutiny for potentially anti-competitive behaviours, such as bundling services and preferential treatment, which could stifle competition and innovation in the online reservation sector. These issues, flagged by entities like the Competition Commission of India, illustrate the complex regulatory environment that these platforms operate within. The implications of such practices include reduced choice for consumers and higher barriers to entry for new platforms.

Customer Loyalty and Market Trends

Despite the convenience offered, customer loyalty to a specific online reservation platform is notoriously low. Customers often choose platforms based on the best available deals or specific features at the moment, rather than brand loyalty. This fickleness requires platforms to continually invest in marketing and promotions, which can erode profit margins. Additionally, the integration of online food delivery with reservation services by some platforms raises concerns about market dominance and the overshadowing of pure-play reservation services.

“Some busy restaurants may refuse to use reservation apps for a variety of reasons. One reason could be that they prefer to manage their reservations through traditional methods, such as phone calls or in-person bookings. Another reason could be concerns about the fees associated with reservation apps, as some apps charge a commission for each reservation made through their platform. Additionally, some restaurants may want to maintain a personal touch with their guests by handling reservations directly,” Shubham, owner of Junkyard Bhopal commented .

Strategic Responses and Future Directions

For online reservation systems to thrive, they must innovate beyond basic table booking services. Potential strategies include deeper technological integration with restaurant operations, from inventory management to customer relationship management (CRM) systems. Providing comprehensive analytics to restaurants about customer preferences and behaviour can offer added value, compelling more restaurants to adopt these platforms.

Additionally, platforms can diversify their revenue streams by offering marketing and loyalty programs, aligning themselves more closely with the needs of both restaurants and diners. Developing unique selling propositions such as exclusive dining experiences or loyalty rewards could enhance customer retention and attract new users.

“I feel the opportunities presented by online reservations platforms outweigh the challenges. The vast customer base, marketing reach, and data insights provided by these platforms contribute to increased footfall and revenue for participating restaurants. With more diners relying on digital platforms for their dining choices, being a part of these ecosystems has become a necessity for restaurants seeking sustained success,” Aditya Sanghavi, owner of casual dining Potli in Mumbai commented.

The future of online reservation systems in India hinges on their ability to adapt to an increasingly complex market environment. By addressing the challenges of technology integration, regulatory pressures, and customer loyalty, these platforms can redefine their role in the hospitality industry. Strategic innovation and alignment with broader market trends will be crucial for these systems to not only survive but thrive in the competitive Indian market. The path forward will likely involve a blend of technological sophistication, strategic marketing, and robust business models that offer real value to both restaurants and diners.
 

Dhruv Kohli started Boba Bhai in July 2023 with a vision to bring the exotic flavors of Bubble Tea to the Indian palate. Starting as a small venture, it quickly gained popularity for its authentic and innovative Bubble Tea offerings. Focuisng on quality ingredients, diverse flavors, and a unique customer experience, the brand saw an opportunity to blend cultural experiences and flavors by introducing Korean-inspired burgers. This move was a nod to the global popularity of K-pop and the increasing curiosity about Korean cuisine. Boba Bhai's fusion of Bubble Tea and K-pop burgers stems from a desire to offer a holistic experience. The lively culture of K-Pop, with its energetic music, harmonizes seamlessly with the diverse flavors of Bubble Tea. “This innovative concept has helped us carve a niche in the competitive market, and our journey is marked by an unwavering commitment to quality, creativity, and understanding evolving consumer preferences,” added Kohli. Excerpts from the interview:

How do you see the growth of the bubble tea market in India?

India is the fastest growing economy in the world and consumers here are open to adapting foreign cuisines, as long as the taste is according to the taste palete of the majority of the country. The opportunity here is massive, especially with increased interest in Korean cuisine among the younger generation who are now exposed to and have a keen interest in K-pop Music and Dramas. I would say it's time for us to not only focus on American cuisine but also cuisines such as Korean among others. I expect the industry to witness significant growth in years to come, and this is largely due to changes in eating habits and consumer preferences. As per Precedence Research, the Indian bubble tea market is poised for substantial growth, projecting a CAGR of 14.6% between 2023 and 2029. 

Our target audience would be Gen Y, Gen Z and Gen Alpha, for these are the age groups who are always up for something new and exciting and are most interested in the wave of K-Pop culture which includes Korean music and shows.

How do you decide on the location when expanding the brand as the segment is still very limited to a certain crowd/region?

We consider factors such as demographic profiles and consumer behaviour in the area. Understanding the preferences and needs of the local population helps us tailor our offerings to better resonate with their tastes and preferences. 

We also take logistical considerations into account such as infrastructure, transportation networks, and proximity to suppliers to ensure efficient operations and supply chain management. Overall, our expansion strategy involves a comprehensive analysis of various factors to ensure successful penetration into new markets while catering to the specific needs of different regions and demographics. 

How Boba Bhai innovatively combined Korean and Indian flavours?

Boba Bhai's innovative fusion of Bubble Tea and K-Pop Burgers goes beyond just combining two diverse culinary cultures; it also incorporates localized flavors to cater to the Indian palate. By infusing traditional Bubble Tea with familiar Indian flavors like Kala khatta and K-Pop-inspired burgers with spicy paneer that creates a unique blend of culinary experiences that appeals to both global and local sensibilities.

We also see that there’s a sudden growth in Korean food culture in India. Where do you see this trend going?

India is witnessing a high rise in the acceptance of Korean culture, be it drama or music. Meanwhile, we are witnessing a growing interest in a variety of culinary experiences that is reflected in the unexpected rise of Korean food culture in India. As more people discover and value the depth of flavour and distinctive offerings found in Korean cuisine, this trend is probably going to keep growing. The appeal of Korean cuisine is fuelled in part by the success of K-pop, dramas set in Korea, and greater cross-cultural interaction. We see more Korean restaurants opening up, more creative fusion food being introduced, and more people indulging in Korean cooking customs. 

You have opened 17 stores in just 6 months. What’s the secret ingredient behind the fast growth?

Boba Bhai, with its robust presence and a monthly order volume exceeding 20,000 on prominent platforms like Zomato and Swiggy, is poised to maintain its leadership in the Indian Bubble Tea and K-pop burger market through a multifaceted strategy.
Continuous innovation remains a cornerstone of our approach. By regularly introducing new flavors, we aim to keep our menu dynamic, catering to customers seeking novel experiences. Additionally, limited time offers catalyze customer curiosity and engagement, ensuring our offerings stay fresh and enticing.

Ensuring quality and consistency is paramount. Our digital presence and marketing strategy leverage the power of social media. Through social media engagement, we actively interact with customers, share updates, and run interactive campaigns. Online advertising further broadens our reach and promotes special offers to a wider audience. To foster customer loyalty, we are rolling out rewards and discounts through loyalty programs, encouraging repeat orders. Referral programs are also being launched to organically expand our customer base through customer recommendations.

Our expansion strategy involves identifying new strategic locations and entering neighborhoods to expand our customer base. Exploring opportunities for physical store presence in high-traffic areas aims to capture walk-in footfall.
Lastly, employee training and satisfaction are crucial elements. Continuous training ensures a high level of service and product knowledge, while employee satisfaction programs contribute to a positive customer experience, as happy employees are key to our success

Future expansion plans and key focus areas - immediate and long-term. 

Boba Bhai has recently expanded its operations to Delhi, launching two new outlets in the vibrant locales of Malviya Nagar and Rajouri Garden.  The company is also eyeing over 100 stores across India by the end of 2024, spreading its unique bubble tea offerings to enthusiasts nationwide.

Nestled in the lap of the Himalayas, Himachal Pradesh has long been a coveted destination for travelers seeking respite from the scorching summer heat. However, the idyllic landscapes that attract tourists from far and wide have now become a double-edged sword. The recent onslaught of heavy rains and devastating floods has not only claimed lives and caused widespread damage but has also exposed the vulnerability of the hospitality industry, especially the restaurant sector, in the region. As the rain continues to batter the hill state, the plight of restaurants in Himachal Pradesh paints a grim picture of resilience and adaptation.

Tourist Exodus and Hospitality Industry

The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting to abysmal levels below ten percent. This dramatic drop is not only attributed to the unforgiving weather conditions but also to the shadow cast by the unfortunate rain-related casualties. Tourists are canceling hotel reservations and holiday plans, contributing to the sector's downward spiral.

The ripple effects of this tourist exodus are felt acutely by the state's hospitality industry, which includes a vibrant network of restaurants and cafes. These establishments, often situated against the backdrop of Himachal's breathtaking vistas, are now grappling with a unique set of challenges. With their business intricately intertwined with the inflow of tourists, many restaurants are facing severe losses due to their association with the scenic beauty that is now shrouded in uncertainty.

Weathering the Storm: The Restaurant Industry's Struggle

While the focus often rests on hotels and lodging, the restaurant industry, silently suffering in the background, deserves attention. Renowned for its diversity of cuisines and local flavors, Himachal Pradesh's culinary landscape plays a pivotal role in enhancing the overall tourist experience. However, the picturesque locations that drew customers to these establishments now place them at a higher risk of damage and loss. Many restaurants built to offer panoramic views now find themselves on the frontline of the monsoon's fury.

"June18 Cafe" in Bir Billing, a popular paragliding destination, is emblematic of the struggles faced by restaurant owners during this period. Typically, the monsoon season would usher in a decline in business, but this time, the situation is more dire. The owner, Preeti Bisht, laments, "The major problem is there is huge infrastructural problem in Himachal what so ever." She points to the deteriorating highways and frequent landslides that make travel hazardous and discourage potential customers.

Bisht further shares her perspective, "These rains have brought not just water but also a deluge of challenges for us. The picturesque beauty that draws tourists to our region has become a double-edged sword, making us more susceptible to damage. It's a battle against both nature and the infrastructure hurdles."

Gaurav Chandel, the proprietor of a Thai Cafe in Shimla, echoes this sentiment, "The highway has been washed away at multiple places near Manali and remains blocked daily at Pandoh due to landslides. Who do you think would come to Manali in such a situation?" The core issue lies not only in the temporary disruptions caused by weather events but also in the broader context of infrastructure development that has, inadvertently, tipped the ecological balance.

Unraveling the Anthropogenic Factors

The devastation wrought by the monsoon storms has exposed the long-term effects of haphazard infrastructure development and deforestation in the region. The conversion of narrow highways into wider roads for faster connectivity and the loss of forest cover have contributed to erratic monsoons and deadly landslides. As man-made changes disrupt the delicate equilibrium of the ecosystem, Himachal Pradesh finds itself increasingly susceptible to natural disasters.

Vijay Karan, a Dharamshala-based restaurantpreneur who owns Rahi Café, sheds light on the broader sentiment, "The monsoon havoc has cast a shadow over Himachal's safety in this season. It's not just about profits; it's about ensuring the safety of our patrons and staff. Our cherished landscapes need to be protected, and the government's support is crucial for us to weather this storm."

The Road to Recovery: Government's Role

In the wake of this crisis, the hospitality industry has appealed to the government for support. Just as they were grappling with the aftermath of the COVID-19 pandemic, businesses are now faced with another formidable challenge. The widespread damage to infrastructure, particularly the Kullu Manali Road, underscores the urgency for restoration and recovery efforts.

To ease the burden on struggling businesses, hotel owners and restaurateurs have united in their call for economic relief. They have requested the deferment of IT, GST, and loan repayments for at least six months. This temporary reprieve could offer a lifeline for establishments battling not only the natural forces but also the financial repercussions of diminished tourism.

Rebuilding Amidst Adversity

As Himachal Pradesh navigates through the stormy seas of heavy rains and landslides, the challenges faced by its restaurants epitomize the broader struggle of the hospitality industry. The once-thriving culinary scene, intricately intertwined with the state's tourism, now faces an uncertain future. The road to recovery will require not only immediate governmental support but also a reevaluation of infrastructure development practices and a renewed commitment to preserving the delicate balance of nature. In the face of adversity, the spirit of Himachal's people and its businesses remains unbroken, with the hope that brighter days lie ahead for its scenic landscapes and the establishments that call them home.

Technology is omnipresent. It has left its footprints in almost all spheres of global industry. The F&B industry is no different. It has incorporated technology to drive through all the roadblocks created by Covid-19.

Technology is like a wand that has done magic for the F&B industry. It has saved so many small restaurants from shutting down amid the pandemic. It helped restaurant owners enhance the convenience of customers while combating the Covid protocols.

Tech is revolutionizing food and beverage as the COVID-19 crisis accelerates the pace of robotics and AI. Computers help manage supply chains and reduce waste, and help restaurants to control costs, order inventory, and stock shelves. It has elevated the efficiency of restaurants to many folds. Let’s talk about technology-driven new terms that have changed how the F&B industry has been working for years. They have changed the face of the industry for good. Let’s dive and explore these terms.

RFID: Radio frequency identification (RFID) has become the dominant force with the technology finally approaching mass adoption after years of threatening to. The technology involves tags or “labels” that emit a small radio frequency, allowing radio stock counts that are both highly accurate and incredibly fast compared to traditional methods. The result of this is a very up to date, or even real-time, view of the stock. The main use cases responsible for the technology’s success include the increased process efficiency, superior inventory management and the enablement of seamless omnichannel services.

RFID ensures:

● Optimum inventory management

● Reduced food waste

● Transparency in the supply chain

Cloud kitchen: Cloud kitchen is a delivery-only restaurant that has no physical space for dine-in. It relies entirely on online orders placed through online food aggregators or an online ordering-enabled website or mobile app. It has enabled restaurants to offer their customers delicious meals without worrying about the budget as these kitchens don’t require infrastructure and sitting furniture. The food will be prepared in the kitchen and will be delivered at customers' doorsteps or they can opt for the ‘take-away’ option.

Robotics: Rising coupled with skyrocketing rents and huge issues with more tedious, repetitive restaurant tasks and eliminating the labor crisis will help curb the spread of the deadly virus. Robotics usage also extends beyond just in-house operations for food companies. Ghost and virtual kitchen companies are also leaning into using robots to deliver food to customers.

Artificial Intelligence: Restaurants are now turning to artificial intelligence and machine learning to help optimise their processes and manage their operations. AI has snuck into all aspects of the modern restaurant from sales, to delivery, to inventory management and more. The secret behind artificial intelligence is that it is constantly learning (hence ‘machine learning’). When you give the machine lots of data points, it can draw patterns and easily predict what may occur the next time something similar will happen. Because of that, restaurateurs can use AI to track food trends and see what consumers want right now. Consumer driven food & beverage companies are facing significantly reduced consumption as well as disrupted supply chains. At-home consumption has increased, but out-of-home consumption which historically generates the highest margin has come to nearly a standstill. There may be long-term changes in behaviour and demand. There has been an astronomical shift in the paradigm when it comes to the demand of customers. ‘Contactless’ is the new hashtag. It has become a necessity for consumers and this has been the reason behind the tremendous surge in popularity of contactless dining technology. Contactless technology is a by-product of all the advanced technologies that have emerged as a solace for the food industry post-Covid. It helped the industry in coping with the hustle and bustle created owing to the pandemic. This contactless technology serves numerous purposes and holds many benefits for the food and beverages industry, such as,

● Reduce cost

● Streamlined the ordering process

● Better allocations of labour resources

● Liberty to go cashless

● Enabled contactless seating

In the post-Covid era, people are still sceptical about stepping out, touching unsanitized stuff or currency notes. It won’t be wrong to say that we are living in the era of contactless technology. Technology which was once considered ‘good-to-have’ has now become ‘must-have'. Customers are aware of the fact that any mistake at this point of time can toss all the efforts in the air.

Glass, a modern Indian restaurant and bar curated by Chef Abhijit Saha at Brigade Group owned Holiday Inn Bengaluru Racecourse opened its doors to patrons today.

‘Glass’ has been conceptualised with a difference – to recreate traditional Indian food served with modern presentations.

“The idea to set up ‘Glass’ came about post the second lockdown in the country. The team at Brigade Hospitality wanted to create a special and exciting space to re-energise Holiday Inn Bangalore Race course and what better way to do it than by launching a restaurant that would leave a lasting impression on the city? There was no better person than Chef Abhijit Saha to lead the way,” shared Nirupa Shankar, Executive Director, Brigade Enterprises who believed that chef Saha has always been a forward-thinking chef, creating food that is cutting edge and ahead of its time.

Designed in an indoor garden setting, ‘Glass’ radiates a bespoke ambience.

The menu includes traditional cuisine from different regions of India complemented by an exhaustive selection of drinks.

“Glass is based on clean food, interesting flavour combinations and sustainable dining with a focus on farm to fork. Food lovers can indulge in the finest Indian cuisine with a creative, contemporary and eclectic feel. Our menu exudes imaginative interpretations of traditional cuisine from different regions of India with exciting flavours served with modern presentations,” added Saha.

The restaurant also has a Speakeasy Bar with innovative and classic cocktails along with a wide selection of fine spirits, beers, wines and exciting small plates is perfect for unwinding and relaxing with friends creating a unique bar experience.

With a good balance of Chef Saha’s specially curated innovative foods, flavours and comfort foods, Glass, the new go-to place in Bengaluru, offers to the discerning foodie picture-perfect food that delights the taste buds too.

The tech-centric country has seen an automized restaurant scene in recent years. The idea is that robots could be used to fill repetition-heavy positions that require hours of nonstop work like line cooking that could then free up human employees to provide higher quality customer service. Labour costs and, subsequently, menu prices would be lowered, tipping would become obsolete, restaurants could more heavily invest in higher quality ingredients, and profits would increase for business owners in the process or at least that's the theory.

Also Read: Don't be Surprised if a Robot Serves Your Order!

It's a trend seen across the country and the world. The country's millennial workforce is busy, which makes a quick automated culinary experience appealing. A harshly visible wealth divide, low wages, and a housing crunch also spell a labour shortage in the country, a shortage that could be addressed by placing robots into these roles.

But innovation aside, there are concerns that automation may result in mass unemployment as robots are deployed to fill jobs that humans could occupy. There's also the longstanding question of whether or not people actually desire human interaction when they're being served. And even with those questions aside, it turns out that some of these restaurants aren't surviving.

Scrolling down the list of robot restaurants in India, the majority of them have either shut shops permanently or are on a long pause. While one can debate for the multiple causes, we caught up with a few of such restaurant owners to understand the downfall.

“It is a costly affair,” the owner of Robot Chef in Bhubaneswar stated, who made the headlines back in 2019 when the whole country applauded his new innovation. “In India, we don’t have such a strong infrastructure for maintenance. Honestly, customers were not getting familiar with or accepting this new concept. While the first time visitors were rising, customer retention was very poor. It clearly indicated that human hospitality cannot be replaced by a technology. Above all, the pandemic was the final nail to our restaurant’s coffin,” he added.

It was back in 2017 when India got its first robot restaurant in Chennai. Robot, which opened in November 2017, was India’s first robot-themed restaurant that used robots to serve food. It was owned and managed by friends Venkatesh Rajendran, a restaurateur, and Karthik Kannan, an architect. Rajendran was managing an eatery named Momo on the same premises before it was renovated, revamped and rebranded into Robot. Unfortunately, it has downed its shutters peremanently. 

“While robots do not require as much downtime as employees, the high initial investment makes them prohibitively expensive for many single location restaurants,” commented Rajendran. The entry barrier for any human-robot in India is huge and includes twice of investment as to be put into a normal outlet. This not just had led to scratch the heads of many owners but sustainability is also a big question.  

Privacy is another area of concern for restaurants. The sensors and cameras that feed data to automated systems may record sensitive information about guests alike. 

In a recent study conducted by Ball State University and the University of Nevada Las Vegas some of the pros and cons associated with bots at a restaurant were highlighted. Many participants felt robots could make front-of-house transactions more efficient and accurate in a fast-food context, where people weren’t expecting a lot of service or human interaction. In the back of house, participants said robots could improve food consistency, quality control and cost control. 

However, they drew a line when it came to robots in fine dining, where there were different expectations around food and service. “The term ‘human touch’ will keep coming up over and over again. I would personally like to know that a person is handling my food. I would like to know that human effort and the human touch is involved,” Shruti Kamboj, a resident of Delhi NCR and a food critic stated who thinks robot restaurants are just a social media havoc. 

May Interest: Virtual CFO Chintan Shah Says Automation, Robotics have Disrupted the Traditional Ways

The bottom line is that for robots to win over diners, the product itself will have to be good. While the novelty factor might entice the customers to visit a restaurant with a robot on staff, but if the food or service is bad, they’d be unlikely to return.

The trends in the food service industry are expected to turn towards online ordering, changed customer perceptions about product consumption and services with increased prominence on hygiene and safety, shared Jubilant FoodWorks in its latest annual reports.

As per the report, rising population, growing income levels and evolving consumer preferences and lifestyles have opened promising prospects for the food of certain standard and quality.

Also Read: Capturing the home dining trend: what works in a dark kitchen biz

Also, this will be with an exponential increase in the use of digital solutions as the world deals with the concept of contact-less interaction among people, shared operators of Domino’s Pizza and Dunkin Donuts in India.

Besides, the rising presence of international brands, stronger back-end infrastructure, acceptance of new cuisines, changing lifestyles and aspirations, and the rise of entrepreneurial ventures will fuel growth, pointed the report.

"It is expanding rapidly due to the high percentage of the young and working population, increased frequency of eating out amid time-pressed schedules, and the growing influence of cross-cultural dietary patterns, owing to the strong presence of international brands," shared Jubilant FoodWorks by adding that the Indian food service industry witnessed exceptional growth in the past decade.

Talking about the outlook, JFL said the Indian economy is navigating uncertain times with policy reforms.

Moreover, pro-investment measures such as reduced tax rates on new capital investment, lowered interest rates and easy credit dissemination, among others, will yield benefits in the medium-to long-run. Consumption cycle can only be re-invigorated by putting more money in the hands of consumers, it added.

A part of Jubilant Bhartia group, JFL owns asian brand Hong’s Kitchen and biryani brand Ekdum apart from operating Domino's Pizza, Dunkin' Donuts in the country.

It has also signed a master franchise and development agreement with Popeyes, an American multinational chain of fried chicken fast-food restaurants, for markets as India, Bangladesh, Nepal and Bhutan.

The report also mentioned that factors like younger demographics, increased participation of women workforce, India-centric offerings, value pricing, online food ordering and food delivery are going to be demand drivers of the industry.

This will be also helped by the growing acceptance of online delivery in smaller tier-II, III and IV cities.

"This is particularly led by an increase in the percentage of working population in these cities. These cities have already started to see increased traction in the adoption of online food ordering apps," the report said.

JFL said India's urban cities, across all economic classes, are increasingly opting to eat out during leisure outings. "This trend is most popular among the millennial age group between 15 and 34 (around 447 million, 34 per cent of the population).

Moreover, the proportion of women workforce in India has been rising, majorly in the urban areas. 

May Interest: Dining on wheels: Why ‘in-car dining’ could be the next big trend for convenience eaters

"Due to these factors, families order more multi-cuisine food via online channels and eat out, thereby contributing to the QSR market's growth," it said, adding value-conscious Indian customers have found interest in combos and value meals common across QSR chains.

From free-range chicken to eating ethically is becoming more and more of a head-scratcher. Even for vegans, there are the questions of how sustainably agave was sourced, or whether environment-damaging pesticides were used to grow kale. For a slaughter-free spaghetti bolognese to a chicken burger where no chicken was harmed, food technology is turning science fiction into science facts, one innovation at a time.

Meat alternatives are not new. But a quiet revolution is also taking place in labs, where scientists are working to cultivate meat and seafood grown from cells, with the potential to reduce demand for industrial animal agriculture even further. Cultured meat involves directly culturing the same (or very similar) animal cells that make up conventional meat. Therefore, it is theoretically possible to create meat products completely indistinguishable from conventional meat, and without the need for slaughter.

Since the first cultured meat was produced back in 2013, it recently was seen all over the news when in December 2020, the industry received a major boost when Singapore became the first region in the world to grant regulatory approval for commercial sale of a cultured meat products by Eat Just. Many in the industry are hoping this will be the first of many approvals over the next few years, helping cultured meat transition from the prototype stage to consumer products.

Growing market trajectory

IDTechEx has recently released ‘Cultured Meat 2021-2041: Technologies, Markets, Forecasts’, a market research report exploring the technical and market factors that are shaping the emerging industry around cultured meat. The cultured meat industry has grown rapidly over the last five years. In 2016, there were only four companies in the industry, only one of which had developed anything close to a prototype. Now there are more than 40 companies across the world working to develop cultured meat, with dozens of prototype products having been demonstrated and tasted.

The growth of the industry has been reflected by a growth in investment, with the industry having raised close to a billion dollars in private funding since 2015. 2020 was a bumper year for the industry, with companies raising over $300 million.

In India, lab-grown meat may soon make its way to the plates. The Hyderabad-based Centre for Cellular and Molecular Biology (CCMB), along with the National Research Centre on Meat (NCRM) are partnering to produce ‘ahimsa meat’ or slaughter-free meat – mutton and chicken that has been grown from stem cells, without animal rearing. It’s a significant move because India is one of the few countries in the world where the government is funding projects to develop lab meat.

India is tapping the market too

Ashwin Bhadri, CEO of Equinox Labs which is India's food, water and air testing lab, feels that right now, India is at a budding stage in the Alt meat market in terms of market size but there’s definitely potential there. “Positive positive impact on the environment, reduced animal cruelty and increased sustainability, will make cultured meat more popular in the coming years. The products will have to be according to the taste and texture of Indian consumers who prefer spicier, masala-based dishes. So it will certainly take some time to reach that potential,” he further commented. 

In 2050, the world’s population is going to be 10 billion and feeding this population with the current food system is impossible. Bill Gates in his book How to Avoid a Climate Disaster advocates for innovation in food technology and speaks of cultivated and plant-based meat.The technologies have the potential to make boneless slaughter free meat products like kheema or a chicken breast and even a fish fillet keeping in mind the Indian tastebuds. 

Challenges that can come as a hurdle

However, despite this optimism, the industry still faces some major challenges. It is very expensive to produce cultured meat and no company has yet been able to produce it on a commercial scale.

Rinku Madan, Food Stylist and Independent F&B Consultant commented that lab-grown meat may, in fact, worsen climate change. “Although it is expected to produce more CO2 than the more potent methane, CO2 takes much longer to dissipate,” she stated. 

Madan also feels that there won’t be an acceptance for genetically modified or cultured meat coming any time soon in India. “While cultured meat is trying to give consumers everything they love about meat in a more humane way, at the end of the day it is a genetically modified product. India has never shown an inclination to GMO staples like corn, brinjal, papaya etc. Most Millenials though might be a little more accepting considering the benefits cultured meat might have on the environment which would be a huge plus if its true,” she said. 

At a summit on the future of protein in 2018, Union Minister Maneka Gandhi had advised the CCMB to produce ahimsa meat on a commercial scale within the next 5 years. CCMB director Rakesh Mishra said the institute will develop technology to take the production process from lab-based to industrial levels – so it may reach consumers in India sooner than thought. 

Can India produce clean meat for masses?

But does India have enough infrastructure in terms of labs to curate its own cultured meat if demand arise? Answering the same, Bhadri commented, “The way things stand, India’s cold chain infra is splintered with 40 to 50 percent of food wastage. Only 33 percent of Indians own a refrigerator at home. Therefore, higher shelf life will be a necessity to expand the adoption and we must work towards extending the shelf life of alt meat products.” 

Moreover, as mentioned above, price remains a major hurdle to mass consumption at present according to Bhadri. The cost of lab-grown chicken is 3 to 4x more than that of an actual chicken. Innovation will be needed to bring the cost of lab-grown meat, on parity with actual meat rates.

Will we see clean meat in restaurant menus?

Restaurants in India till now have not tapped into this segment while many have already pushing mock meats into their menus. Bhadri anticipates that with India taking its baby steps in the space, agreeable Govt. regulations, increased interest of research and corporate bodies in product development, and willingness of the investors to encourage radical transformation will be critical to shape the ecosystem.

“Restaurants will need to invest heavily in tech and marketing. Taste, convenience and price will be the three pillars for widespread industry adoption and establishing a viable model to be built on these pillars will take time,” he commented. 

According to Madan, the Indian restaurant industry, just like the current mindset across the world, has similar sets of reservations about using lab-grown meat. “While cultured meat is deemed safe for human consumption, some questions remain about this type of meat. For instance, some people may have a perception that lab-grown meat is not natural, which may be similar to people’s concerns about genetically modified (GM) foods. Also, the lack of bone and fat in lab-grown meat may compromise the taste of the dish to the consumers,” she said.

Many well-known restaurateurs like the James Beard awardee Dan Barber, say that they don’t see themselves serving ‘lab-grown meat’. According to them, they don’t see the appeal in serving cultured meat.  It also ignores the correspondence between gastronomy and agriculture. 

In India there may also be cultural and social factors that will need to be addressed for this to be socially acceptable. But considering the global wave about cultured or clean meat, it is time India begins this dialogue.

When we think of restaurants, cafes, or eateries, we don't generally think of them being diverse or inclusive. There are restaurants across the country that have walked away from the crowd, offering a space where guests are greeted by differently-abled or we rather say, ‘specially-abled’ staff. Not just they have garnered much appreciation but have also supported society with a larger cause. When Ashaita Mahajan, Co-founder of Cafe Arpan started narrating the story, she was more original and enthusiastic than any other restaurateurs. After all, she is part of a bigger cause rather than just a co-founder of a cafe that serves scrumptious food.  

For Mahajan, nothing is more important than creating awareness about Autism, while she draws her inspiration from her cousin Aarti who is an active member of Cafe Arpan. The cafe is an initiative started by an NGO called Yash Charitable Trust, founded by Dr Sushama Nagarkar who herself is a parent of a young adult with autism.  Initially, it was started as an Arpan Dabba Service which is now called Arpan Food Services. The main idea was to create a platform for people with disabilities to come and work in an inclusive environment. They were an integral part of every step, not just making the Dabbas but also in packaging and delivering and even in procurement for vegetables, groceries etc.  

“But in Dabba service, one thing that was missing was the ability to interact with the customers. In two years, the number of people working with us expanded five times, so we couldn’t fit all people into the kitchen. Thus, Cafe Arpan was born in 2018. We started crowdfunding and raised 8 lacs in15 days,” added Mahajan by pointing that there are people who believe in such businesses.

                                                                                          Pic Courtesy: Brinston & Dylan

Pandemic gave multiple challenges

Currently, due to the pandemic, everything had to be paused. But unlike other f&b businesses Cafe Arpan had multiple challenges. The major one was to keep the teammates safe and away from the sense of isolation. To overcome the situation, Mahajan and her team were continuously organising zoom sessions, which included activities like art, craft, meditation and yoga. 

“We were adamant on continuing the payout support so we crowdfunded and also launched campaigns last year, which came out as a great help. Our USP is our team,” Mahajan commented. Later, when Cafe Arpan re-opened its doors for the guests, all the staff members were incredible in terms of picking up new training and new SOPs. 

Similarly, for Pune’s first restaurant with specially-abled staff Terrasinne, lockdown came as a challenge and the restaurant faced its share of challenges. “But, not to give up on such a wonderful deed kept us going. Whichever ways we could help our staff during this time was a priority,” Dr Sonam Kapse Owner of Terrasinne said. 

Every such restaurant has come up with a different mechanism to cope up with the ongoing crisis. The restaurant chain run by deaf and mute, Echoes cafe for an instant have come up with different modules like creating product-focused future-ready QSR/delivery brands and also integrating the café/fast casual(Echoes Living room) with retail D2C products. 

Sahib Sarna, who is one of the co-founders informed that the restaurant chain has changed its business strategy in the past year completely by creating assembly line processes and modules to train the differently-abled staff in different roles like Barista, Kitchen etc and not limiting their roles to just servers or floor managers. “That was the main reason we could engage and empower them more in delivery and retail modules of the business,” he added. 

Creating a fast-casual brand that generates employment for the Deaf and mute section of the society and also motivates all sections of society is the vision with which Echoes strive to move ahead. 

Society has always been kind

“It feels ecstatic when you see a specially-abled person becoming confident day by day in his work, is his/her interaction with world around and also when guests giving them a thumbs up and enjoy the whole interaction,” Sarna commented. 

While at Cafe Arpan, people love to come over specifically to celebrate their birthdays, anniversaries etc. Mahajan believes that the team members are extremely capable of doing things. “They just need acceptance, opportunity and a chance. Our customers are very open,” she said.

However, managing restaurants or eateries with specially-abled staffs comes with its own set of hurdles and difficulties. Sarna informed that the team did face a few hurdles in the start while convincing that a restaurant can be run completely by deaf and mute employees, where interaction is the key element. Adding to it, training SOP’s, creating different situations about things that could happen in a fast-casual environment was a challenge in the start but with time and most importantly working patiently helped to move past that.

'Inclusivity ' does take time, as kapse states. But once every process is in place it's an easy task.

States across India have started phase-wise unlocking post the decline in COVID-19 cases in the ongoing 2nd wave of the pandemic. For instance, with COVID cases declining to a 3-month low, West Bengal has relaxed restrictions, extending the timing of restaurants and bars with 50% seating capacity. Similarly, in its 3rd phase of unlocking, Delhi has lifted restrictions from almost all economic activities like restaurants, malls and markets and so as Maharashtra.

With all these risks inherent in spaces like malls, restaurants and people’s homes, LocalCircles conducted a survey to understand what people plan to do in terms of their visits to malls and restaurants. With lockdown in place for 45-60 days and the unlocking just beginning, it also attempted to understand the kind of visitors people expect to have over at their home in the next 30 days. The survey received over 34,000 responses from citizens residing in over 314 districts of India.

According to the survey, 31% citizens plan to visit a restaurant to have a meal in the next 60 days.

As we all know that restaurants were amongst the first non-essential public places to open post-unlocking that began in September 2020. Citizens had become comfortable dining at restaurants as the number of cases kept declining till February 2021. With cases beginning to rise in March this year, most states imposed lockdowns and restaurants were shut for most of April and May. This month, some states have allowed restaurants to reopen with limited capacity after seeing a decline in COVID cases. The first question in the survey asked citizens if they would be visiting restaurants if they start to operate in the next 60 days.

The survey response also claimed that, 18% said, “yes will go once”, and 13% said “yes will go multiple times.” 53% citizens said they won’t visit a restaurant in the next 60 days. 8% said “not applicable”, and another 8% did not have an opinion.

The survey was done based on 9,038 responses that Local Circles received in an online survey.

The survey also mentioned that the first case study of how COVID spreads in indoor spaces was that of a restaurant in China and indicated how the SARS-COV2 virus can easily spread in an indoor restaurant with people dining due to indoor air and no outside air ventilation. Air-conditioned restaurants in most parts of India do not have the infrastructure currently to recirculate indoor air several times an hour making them vulnerable spaces for COVID spread. Even those restaurants that are non-air-conditioned have a risk of spread as diners take their masks off while consuming food.

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?

It’s not just in India; restaurants in many parts of the world are offering vaccinated customers huge discounts and offers to dine at their outlets. Recently, US-based &pizza has also announced that it is offering all employees and new hires a $500 bonus for getting fully vaccinated. So, it’s not just customers but restaurant are also boosting the morale of the employees by offering bonus, rewards etc.

Similarly, as restaurants are re-opening doors for customers in India, they are coming up with exciting offers to lure customers and also to encourage them that dining at restaurants are now safe. Meanwhile, with this initiative restaurants are also encouraging and showing its efforts supporting the country’s vaccination drive.

Global brands joining the drive

Earlier, this month McDonald’s India – North and East has launched ‘We Care’ initiative aimed at encouraging its customers to join the fight against COVID-19 and get themselves vaccinated.

“Vaccination is an important step in our country’s fight against the pandemic, one that requires all of us to work together and do our part, including encouraging others to get vaccinated. As a brand with a deep connect with people, we are glad to contribute towards the greater cause in our unique way for the people we serve”, said Rajeev Ranjan, COO, Connaught Plaza Restaurants.

Also Read: McDonald’s- North and East India offers special deals for vaccinated customers

Similarly, Di Bella Coffee is offering free Cappuccino to everyone who simply shows his or her's Vaccine certificate to its brew crew. "Humanity & our perseverance has come a long way in a short span, never in history has a vaccine been developed at this pace & efficiency. We want to honour the human spirit & promote as many people to get vaccinated hence we are serving a Cappuccino to everyone who comes in with a vaccination certificate," added Rahul Leekha, Director- Coffee By Di Bella on the announcement.

Boosting the customer confidence

It’s time for the good days to come back and restaurants in Delhi-NCR are coming with one great news to kick off the happy season. Restaurants in Gurgaon and Delhi that resumed operation last week have also come up with similar offers to educate, ask and encourage more and more people to join the vaccination drive.

Nori, the popular Burmese, Thai and Asian restaurant in Punjabi Bagh is back in action and they come bearing some delightful news. They’re offering a FREE dish to everyone who’s partially or fully vaccinated and visits the place and are taking every possible precaution to make sure their guests feel safe and happy when dining in.

“Looks like the gloomy days are over and we’re back on the streets. Yes, the reopening came in with several restrictions but we support the government because health is our priority as well. We want our guests to feel stress free and enjoy every dish they order at Nori. Giving a Free dish is our way to encourage people to get vaccinated as quickly as possible so that they can again enjoy eating out and spending time with their friends and family,” added Kunal Motwani, Owner at Nori.

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

Initiated by Varun Puri who opened his restaurant Duty Free Gurgaon last week, and had received a spectacular response from the customers, the 50 per cent offer has now attracted and encouraged many restaurant owners to jump on this idea.

“It’s not easy for us to give 50 per cent discount as we have also suffered a huge loss in the business. But the only cure to Covid is vaccine and this call we took as a brand that even though we had to run the restaurant on zero margin, we wanted to inspire other restaurants and also as a fraternity wherein people could start giving some sort of free meals, discounts in generating customer’s trust and confidence,” added Puri who is now seeing a great footfall at his restaurants wherein 70 per cent customers are corporate.

Also, Punjab Grill is offering dine-in only discounts of 10% for those who got their first vaccine dose and 20% to those who got the second dose too.

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.

Also Read: Relaunching the restaurant business post-pandemic

“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.

Must Read: Restaurant trends customer would adopt post pandemic

“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.

The Indian restaurant industry is growing at a rapid pace over the last decade and the growth story is set to continue for the next foreseeable future. Not just it is one of the largest employment generators but a huge contributor to the economy, estimating that the total contribution of the restaurant industry alone is more than 2.1 percent to the GDP of India. 

The market is clearly and equally divided into the organised and unorganised sector. The unorganised segment of the industry consists of individuals or families selling ready to eat food through roadside vendors, dhabas, food carts, street stalls, etc and it owns a larger chunk of the total percentage that is scattered, untapped and unregularised. It grew10 percent in the past three years to touch INR 275,512 crore in 2018-19 and is expected to touch INR 341,877 crore by 2022-23, a whopping growth of six percent. 

Talking about employment, the unorganised sector employed an estimated 3.6 million people in 2018-19, contributing to 49 percent of the total workforce in the sector. Overall, employment in the food service industry is forecasted to grow at six percent CAGR to hit 9.2 million in 2022-23.

No one championing their cause

In the current Covid times, when the whole of the restaurant industry is gasping for ventilator support, the restaurants falling under the unorganised sector is in a worst-hit crisis. Shivanand Shetty, President of the Indian Hotel and Restaurant Association feels that, although the unorganized sector in the space is a big chunk and also an employment generator, in the given circumstances when the organized sector has to fend for themselves, there is hardly anyone championing their cause. 

“While there are no employment benefits, one more very critical thing is the quality of food churned out by them as there are no particular guidelines followed, thereby exposing customers to various health hazards,” Shetty commented. 

Situation grim than organised sector

Looking at the current scenario, there are several problems being faced by the unorganised restaurant sector. Manvir Singh Anand, a Food Business Expert and Founder of Knight Gourmet pointed out. “The infrastructure or CAPEX investment done into respective categories of food service will push their payback period by over two to three years, in some cases, they will have to shut shop since they can't recover the cost of infrastructure by just doing deliveries,” he started with. 

Not to forget that the Covid-19 is already to eat up half of the restaurant revenue this fiscal with shutdowns, layoffs and fading footfalls. Rahul Prithiani, Director of CRISIL Research stated that the organised sector, in particular, has seen a 90 percent reduction in sales since the lockdown. Dine-in is not operational and online orders have declined 50 to 70 percent. 

“And when the lockdown is lifted, the rebound is expected to be only gradual. This holds especially for Mumbai and Delhi NCR, which make up nearly half of the organised restaurant industry in India, but are red zones accounting for over 30 percent of the Covid-19 cases in India,” he said. 

The above statements are a mirror to what’s happening with the outlets and small shops falling under the unorganised category too. For them, the pain is further augmented by a large population of staff going back to their hometowns or villages, which is making serving the existing customers also difficult.  

Government must reform policies

Commenting on the rental issues, Anand said, “While larger players like McDonald's, Dominos have a bargaining power with unit rentals, the unorganized sector is reeling under the heavy load of paying rentals in spite of the lockdown, some even adjusting against their inventory. With the lack of knowledge of law or support from the government, clauses like Force Majeure have not provided any support to save the interests of the small Food Business Operators (FBO's).”

According to Anand, it's a sheer mockery that an industry that is one of the largest consumers of skilled, semi-skilled and unskilled staff in the country, has been given no relief and support from the Government.  “Even mild initiatives like a moratorium on rentals, Tax/Excise compliances or interest payments would have been welcomed,” he added. 

Sadly, the unorganised sector has become the ‘elephant in the room’, that is not being addressed by anyone, nor by the Government nor by the industry bodies. For the highly fragmented sector, the government must reform policies. 

However, in line with the evolving consumer preferences and increasing innovation by the organized formats, the industry has experienced a rapid shift towards the organised segment in the recent past. The shift is further fuelled by the foray of large global international brands into the organised foodservice sector. The share of the unorganised sector is forecasted to drop to 57 percent by 2022-23.

What started as strategic solutions to challenges presented by the Covid crisis are now becoming integral, everyday components of restaurant operations. Yet two of the most pressing questions operators are facing today are straightforward in nature: How have guest expectations changed? And what does a great restaurant experience look like in post-pandemic times?

Today, it’s whether or not restaurants make a guest feel safe. If a guest went to a restaurant for the first time and had a flawless experience, the statistical likelihood of them returning is roughly 40 percent. The second time they have a flawless experience, it crawls to 42 percent. But the third time, it’s over 70 percent. 

Those numbers translate to a Covid world, too. They might even be steeper since there’s less discovery in the decision-making process. People have a smaller rotation of favourite spots, something that stems from a couple of factors. One, trust is where the market-share battle is forged today, as much as anything else. And two, which restaurant is actually open or accessible plays a leading role.

Feeling safe is of utmost importance

If restaurants can understand what their core guests want in a pandemic setting, and deliver on that promise, their road to becoming a ‘go-to’ has a solid good chance of sticking. Familiarity, accessibility and execution are the chips on the table. People want to go out to eat, but they also want to feel safe. And they want to be compelled to do so, whether that comes from value, variety, community, or convenience. The best place to start is with social distancing. It’s one of the most effective ways to prevent the spread of Covid and according to research, 69 percent of consumers want to see it when they return to in-person dining. 

If done right, it can also enhance the customer experience by providing a quieter, more intimate dining environment. Senil Shah, Founder of New York Burrito Company said that customers will focus more on the cleanliness and safety parameters when they come back and the crowd control. 

“The thing about food & restaurant industry is that pandemic or no pandemic the cleanliness and safety have to be maintained at the highest standard what has changed is that now the customer has to be made aware of that. Also, crowd control will be important that they feel absolutely safe when they come out to your restaurant/outlet,” he commented. 

Keeping the past dining memories alive

The on-premises dining experience was plenty complicated before Covid. What’s really changed now is the prevalence. When a customer comes in for a dine-in, they expect the same experience they have had in the past. Shah further added that restaurants should keep in mind that the brand experience is of paramount importance. Customers will want to come back to the brand they knew before the pandemic, nostalgia will be at an all-time high. 

Similarly, a lot of new expectations amongst the diners have popped up. Amit Modi and Priti Modi, Co-owners of Unplugged Courtyard, Kolkata informed that there was a surge in customers willing to sit in the open air space. Many restaurants across the country have already started to experiment with the open spaces available at their premises. 

Post opening, creating and training the team on new operating procedures to adhere to state and local guidelines and keep safety and hygiene should be of top priority. Man-power and workforce are very important matters, as is keeping a strict check on their safety routine. Also, one cannot ignore the quality of food for which the guests will come back. Serving fresh is something that needs to be worked on, as stocking higher volumes and releasing them would not help the restaurant, as owners don't know what percentage of sales they would receive or what volume will be sold on that day.

Keeping the guests updated

Moreover, restaurants should ensure that customers are aware of the investments they are making to create a cleaner and safer space. For instance, if staff is vaccinated, or a new air purifier is installed or the number of tables has been reduced for social distancing, restaurants must let their guests know. In a Deloitte survey, 80 percent of people indicated that knowing about a restaurant’s enhanced cleanliness or safety measures would motivate them to dine out more.

“Apart from taking extra efforts to provide them with a warm atmosphere, we would also need to add a bit of empathy to our day-to-day service. This will not only help in comforting the customers but will also help in creating a positive environment. The inclusion of some new and trendy dishes inspired from the past heroics is also not a bad idea,” Chef Niklesh Sharma, Founder of Academy of Pastry & Culinary Arts suggested who has a close experience in the kitchens. 

Also, this is the right time to reconnect with the frequent diners. Have access to a guest database with email addresses? Now is the time to reach out and survey the guests to understand their needs and comfort levels going forward. The information one gathers from the surveys can help inform your reopening strategy.

The bottom line is restaurants need to remain flexible and meet guests where they are. It’s their role to facilitate interactions and support how people want to dine, no matter how strange it might seem compared to previous norms.

Covid-19 is the talk of the hour and currently the biggest issue in front of us. One year in this pandemic has changed nothing but our daily lifestyle. Today from stepping out of the house to eating in a restaurant, nothing remained the same as it was one year back. We all accepted this change as a New Normal.

The fear of Covid-19 made all of us realize how important it is to bring these changes into our daily life activities. This virus can settle easily on any surface. Now everything that comes out in our doorsteps like parcels and delivery is fully sanitized and then used. Early when the pandemic started, health experts were worried that this virus is travelling from one surface to another.

Before the pandemic, Central Government had banned the use of plastic. States like Maharashtra, Uttar Pradesh, Bihar, Karnataka and Tamil Nadu, banned use of plastics. The selling of plastic was strictly banned, because of this many manufacturers fought against it. But after the Covid, the government didn’t pay any attention to this issue and this became an opportunity for the sellers. The plastic companies made an opportunity out of this. Dozens of big and small companies have emerged in this particular period and have produced single-use plastic disposable cutleries. The huge stock of plastic disposables was taken out and sold in the market but this does not last long. After these stocks got over the demand for eco-friendly tableware got rise in metro cities like Delhi, Mumbai, Bangalore, Jaipur and many more.

The use of steel and glass cutleries in restaurants and food stalls is not at all safe, that’s why the state government emphasizes the use of disposable cutleries and for a single-use only. During the lockdown, people choose to have food in these eco-friendly cutleries. When home maids were on leave and people were working from home the tableware was a huge part of the relief. The demand for these cutleries was high in upper- middle-class families, restaurants’ and many local food vendors. In the coming year, these naturally made cutleries will be in high demand and gradually people will completely switch to eco-friendly and green disposables.

The pandemic has made the awareness in people of switching everything eco-friendly. Cutleries made naturally can be a good option for us. Food packaging industries are relying on cutleries and containers that are made naturally from plant leaves like Palm, Bamboo and Sugarcane. These cutleries are made for single use and have various good properties. Having a concern for the environment, these cutleries are 100% natural and do not contaminate the food. These products are naturally made and are sustainable for our environment. Also during the manufacturing process, these cutleries are heated at -20 to 180 degrees celsius which kills all the germs.

All the restaurants and food companies are using these products as they are attractive in look and very much affordable as compared to normal packaging. Today people are evolving; they are becoming more aware and educated and are making more responsible choices. For increasing awareness on switching to eco-friendly tableware, we have to create a big voice against plastic and adapt the eco-friendly lifestyle. 

It has always been a twofold blow for restaurateurs. Not only are they bogged down by rising food prices, but high rentals are also eating out their thin margins. Studies indicate that rentals for restaurants in India have gone up 40 to 45 percent and for a number of standalone restaurants, it is getting unsustainable. 

For a restaurant, business is good if rentals are below or equal to 15 percent of their revenues. However, Covid has changed the number game altogether. Not just the industry has struggled for its survival throughout the lockdown, the high rental issues have led numerous owners to down their shutters permanently. 

Also Read: Cloud Kitchens – F&B Sector Cooks up a New Recipe to Beat High Rental Costs

“While premium and luxury restaurants budget about 10 percent to 13 percent of their revenue for rentals, the average restaurant takes up to 18 percent. Selecting the right location and suitable rentals is key to any perfect feasibility study,” said Aji Nair, COO, Mirah Hospitality that owns and operates Bayroute, Hitchki and Rajdhani chain of restaurants. 

Rentals crucial in determining ROI

F&B being one of the growing industries, the demand for the units in premium locations over the last few years took the rentals to a very high level. Being a fixed cost, which doesn’t vary as per the sales, rentals play a vital role in the returns on investments. While paying a premium rental for a vital location, the investor should always generate the revenue to the highest limits so that he doesn’t need to compromise on any other costs. 

“Especially for restaurants, the major factors contributing to the expenses, other than the rent are F&B costs and manpower cost.  Both are non-compromised,  considering the quality of food and services to be provided. Hence, it is imperative to study, analyze, negotiate, and finalize the rental initially; otherwise, it will severely affect the returns,” added Nair. 

In most of the leasing happening now, the security deposit is directly connected to the rent. Lower the rent lowest will be the investment as in few cities the security deposit goes up to six to ten months rental, making it a huge chunk of the total investment.

However, due to massive losses because of Covid scare, restaurants across India had issues in covering the rental costs. Mohit Ahuja Owner of Shakespeare Cafe in Delhi expressed that all the salaries, rentals and overhead expenses are born out of the revenue generated and with a stark 50 percent reduction in footfall, the stats looks disturbing.

Covid induced losses pinching more

Understanding the current situation of the beleaguered food and beverage industry, February 2021 saw the footfall reach 50-60 percent of its pre-Covid numbers. The restaurants were operating at 50 percent capacity and now with the second wave in place, it is definitely going to affect business in a huge way. 

Taking cues from some of the premium f&b destinations in India, the Bandra-Kurla Complex (BKC) in Mumbai has one of the highest lease rentals. Over 50 upscale, fine dining restaurants, bars and cafes proliferated and thrived as corporate houses, moved their offices to this commercial business district.

The lockdown, though, has affected business plans and upset the applecart of several restaurateurs, now unable to sustain the rentals of INR 450 to INR 550 a square foot (carpet) a month.

Delhi’s toniest shopping district Khan Market has seen big names shutter shop as the lockdown ate into the restaurant business. The main issue was clearly high rentals.

One of the biggest hurdles while resuming operations

When most restaurant businesses resumed their operations, they faced working capital challenges and found real estate costs as a big burden. According to Yogesh Sharma, Managing Director of Futomic group which owns restaurant chains like Jungle Jamboree and Flying Dutchman, increased rate of real estate is one of the prominent factors that prevent smooth operation of the restaurant business in India.

However, larger restaurant chains have kept their real estate costs low by going in for a revenue share model with landlords. In a typical revenue share model, the landlord gets 80 percent of market rental or 15 to 18 percent of the top line, which according to many restaurateurs are higher.

Suggesting few ways to keep the rentals under control, Sharma said, “Check out similar commercial properties within the area and find out their rates, and then ask your landlord to match their offer. Also, point out how your business has never or hardly ever been late with the rent because you are a profitable business, and it is more profitable for them to keep you as a loyal tenant in the long run instead of finding a new tenant with uncertainty.”

May Interest: Why Restaurant rentals are Pushing Brands to Newer Concepts

The sky-high rents have become one of the biggest nightmares for the restaurant owners, especially the standalone ones who are pinning hopes on regenerating their business. 

Maharashtra Govt on Tuesday announced new protocols and guidelines asking all restaurants and bars to close for dine-ins , except for those inside the campus and which form integral parts of hotels.

However, home delivery services are allowed and there shall be no visiting any restaurant and bar for ordering purposes or pickup.

Also Read: Mumbai to now order food from their favourite restaurants 24x7

“Restaurants and bars inside hotels are to be open for in-house guests. In no circumstances shall outside guests be allowed. For outsiders, they will follow the same restrictions as any other restaurants and bars as mentioned above. Guests of the hotels may move out only for the valid reasons or for performance of duty required for essential services or for exceptions made for offices in the order,” the statement mentioned.

The government has also asked people involved in home delivery services to be vaccinated at the earliest as per GOI guidelines.

"We truly honour the decision considering the current situation. The industry is going to face the worst if this is extended. A large number of restaurants are already closed and at the verge of closure. We wish strict and vigorous actions against the protocol defaulters are taken and also improve the vaccine drive at its best to get rid of this pandemic at the earliest,” said Aji Nair - COO - Mirah Hospitality (The Company that owns and operates Bayroute, Hitchki & Rajdhani chain of restaurants).

It has stated that home deliveries to buildings housing more than one family should be restricted to the entrance of the building and internal movement of delivery should be by dedicated staff of the building. “It is also expected that all the interactions of home delivery staff and the building personnel are disciplined and COVID appropriate,” it added.

May Interest: Pune Restaurants protest in support of hospitality business

Any default in COVID appropriate behavior will attract a fine of Rs 1000 on the offender and fine of Rs 10000 will be levied on the establishment. Repeated offence may lead to withdrawal of licenses and permissions for operations till notification for COVID 19 epidemic remains in force, mentioned the statement.

The government also announced that all staffs working in these restaurants and bars are advised to get vaccinated at the earliest, as per GOI guidelines, so that reopening of these may be expedited.  

India has not seen much innovation in the soft beverages space and has kind of become outdated. Coolberg was conceptualized to offer a premium and innovative alternative to soft drinks. Modern India needs new flavours and trendy products. As per a recent survey conducted, more than 80% consumers want to explore alternative to Colas. Hence, Coolberg, a drink for all was born. Excerpts from the interview:

What are different kinds of beer available?

Coolberg offers beer like taste with its Malt Zero Alcohol Beer and also provides sweet and refreshing punch with its other malt-based drinks such as Cranberry, Peach, Strawberry, Mint and Ginger. Our products cater to all types of customers whether they love Colas or the ones who are craving for beer taste. 

Also Read: Coolberg looks to enhance market penetration

What is the market size of your kind of beverage?

Globally this category is booming, and market size has already reached close to USD 10 Billion. China alone has a market size of more than USD 1 Billion. In India, we are on the way to make it a big market in next few years.

How are non-alcoholic beers made? What’s the procedure?

There are multiple techniques to make a non-alcoholic beer. Some include evaporating alcohol from a regular beer, and some involve limiting the fermentation process. We follow the later process and limit the fermentation of our drinks. 

Who do you see as your target audience?

Our core customers are anywhere from the range of 14yrs to 35 yrs. We are building a beverage which is not just a thirst quencher but also becomes the part of one's lifestyle. A drink which has amazing taste, refreshing and can be consumed anytime and anywhere that’s our motto.

What’s your market presence? 

We are available in around 25,000+ stores across India. These include supermarkets, grocery stores, cafe' and restaurants. We are available in more than 150+ cities. 

You recently raised funding, where can we those money being infused?

We raised funding from India Quotient, RB Investments and India Angel Network. We have been focusing on building a strong distribution network which is one of the biggest MOAT in FMCG business.  

Learning from Pandemic

Pandemic has taught us many things. Most importantly is the zeal to stay strong even in the worst times and secondly, always try to be prepared for any such black swan events. Having sufficient funds and team support are very critical parts to survive such times.

Who do you see as your competitor in the market?

We are now seeing healthy competition from brands such as Heineken and Budweiser with their Zero Alcohol offerings. Overall, we are all working together to build this category faster in the country. 

High on Expansion

We are focusing to increase our brand availability to 50,000 outlets very soon this year. We are now clocking Annual Run Rate of around INR 50 Cr. We are expecting to get into 100 Cr. club soon. 

May Interest: Non-alcoholic beer brand Coolberg secures Series A funding of $3.5 mn

Top 5 beverages trend according to you

I guess India will be a big market for a lot of new beverage categories. This will not happen overnight but gradually over years. There are beverage categories outside India which have done good such as Smoothies, Kombuchas, Iced Teas, Flavoured Vitamin Water, etc. 

Creating our own trends:  A more and more variations of old fashioned, manhattans and all forms of classical cocktail are definitely in a fast run… we see a lot more classic tiki cocktails such as the Mai Tai (French Polynesian concepts), where I’ve noticed a bunch of different bars putting them on menus and even adding their own twist to it. This is what we call contemporary. I would not say new trend because this has been in place for quite some time and it’s just a comeback and most likely a Tribute style.

The Ice series – Finch Signature collection and an original concept and trademark of mixology culture, where the focus is on ice infusion giving a modern approached of how G&T move forward. “The more the ice melts the more flavour you get”. Contemporary approached has been applied in most competition, as most bar professional see one another and fallow that trends, while veteran bartenders and mixologist will still push the boundaries depending on once creative style being a person of its own. It’s easy to spot on an individual with a proper knowledge and skill of mixology by peaking on with their station (bar counter) the set up, the organization, the materials and equipment's they use. Not many would be able to understand how a complex drink/presentation can be out of the counter within 5 minutes without living a mess.

Also Read: How Mixology is Taking New Age Bars to the Next Level

Western - International trends applied in Asia: The 2021 is definitely going to expand small batch of spirits while independent producers house made spirits (exclusivity) are popping up everywhere. With the help of digital platforms it is easy to achieve and learn methods and technique while readily available to be purchased online ingredients. Everyone is supporting local ingredients this is not because of 100 % kin entirely of indigenousness but also with the recurring global pandemic. A premium stage spirits are now reengined emerging with local techniques. The mixology culture of 2021 sees an exponentially overall as compared to recent years. Finch in-house small batch of distilling process (a reengineered spirits, making our own spirits unique with ABV alcohol volume significantly change to our own styles. One trend I am already seeing is more of a switch to premium brands. Drinking at home during the pandemic, many have enjoyed more expensive brands of wine and spirits. People have become accustomed to the taste and will continue to enjoy premium beverages when they dine out now.

Asian trends:  A comeback from western trends in 1990’s Fermenting, maceration, re-engineer spirits is going to play a huge part in the evolution of cocktails. In Asia using fermented spices, fruits in a few different things that add new flavor, texture and appearance such as a fermented ghost pepper-infused agave or honey, and most likely in experimental approached with conceptualize bar and restaurant establishments. Another is shrubs, jams and syrups. This has been an eye of most mixologists, bartender, chefs and beverage professionals that are already in place in the ongoing trends.

After the atrocities of the pandemic the world’s economy has gone under a massive crisis. While the world is under a suspension, India is already on its way to rise from the debris. For many industries, this pandemic epoch has resulted in a massive drop down. However, this is not the same for the food industry. With the surging demand for food, many restaurants in specific have witnessed a surge in their profit compared to the normal days. And for the start-ups, it can be a great deal to observe the business transitions following the pandemic scenario which can be adopted to meet up the future criteria in the domain entrepreneurship. Here are some essential elements that I, from my personal years of experience would like to present for all those future entrepreneurs who are dreaming to take the business world in the coming days.

A Proper Plan can keep you leagues ahead: This is something I always, always would suggest to a future entrepreneur. One of the most potential driving forces behind an entrepreneur’s mind is his passion. From my own personal experience, I believe that the first thing of utmost importance is coming to that brilliant realisation of detecting one’s true passion. Once that is detected, it is that formidable element of passion that keeps on driving you.

Right Strategy is Best  Strategy: When you know your passion, and when you have all your faiths invested in it, never be afraid of making the first move. But never make the move without a proper strategy. Ignorance might be bliss, but once you hit the ground you feel that nerve wrecking unpleasant pain from which rising up might not be a choice always. One thing I personally followed while proceeding with my work was to never stop dreaming ahead of times. For every successful man, it is necessary that you do a proper research in your field of passion. For me who always wanted to bring a bend to the pre-ordained food narrative that was dominating our culture and introduce traditional flavours of China, my first lookout was diving deep into that domain. Understand the negative aspect, because only then you can differentiate the positive from the bad.

Hard work sounds great, but Smart-work is the Key: If you are someone who believes in hard work, then you are totally trapped in the rat race. Remember that there are thousands of men who have the same or greater potential than you. And in this competitive strategy, making or breaking does not entirely depend on you. The rat-race has been a prolonged move, yet many succeeded to stand out. And the only reason they stood out was because they chose smart work instead of the dominating hard-work-culture. Especially for those who have or are about to initiate with start-ups, grabbing on to this pandemic scenario totally depends of your work of mind. And I believe, your actions must fundamentally align with your business plan. Understanding the actual revenue, making a pre-plan of the expenses and utilising that to invest at the right place in the right time is the first strategy. Moreover, understanding this transition is very necessary to understand the new world which is about to mould itself in a new form.

The Art of Flexibility: When I began with Chowman, I remember the amount of multitasking I had to dwell myself into. From closing the outlets, to delivering foods, to dropping my employees-this had been my everyday schedule once upon a time. And if you are a start-up who believe in careful selection of employees, then you might be left with just a handful to deal with. Yet the only way to cope up with the surging demand is to put the cape on and be the man. Just making the right plan is not the only plan. Having the attitude to be flexible and understanding your work also means to understand the co-related works that culminate to make your business a super- success!

Best from the rest: There are hundreds and thousands of people who ran the business before you and will run after you. It is definitely going to be a tough competition, especially now that people will literally try to fight their way out to not become just a crowd in this pandemic fever. And standing out comprises an inevitable step that everyone has catered to since the budding of entrepreneurship-Quality and quantity. My own agenda from day one to these 10 years of success has been never to compromise on the quality and quantity of food.

The power of Technology: Technology has been one big power. But it can be one hell of a power to change the entire dynamic of the post-pandemic business strategy. And one of the key points of incorporating technology as a business tools includes communicating. As the pandemic mandates protocols concerning touch points, it is recommended for anyone who is thinking of start-ups to properly plan out a well advanced technology. From online orders, to smoother deliveries, easy booking these can be well managed using these tools. Moreover it can be one of the best tools to operate a one-to one interaction with customers, answering every query.

The right Man Power: One man can make a change, but a man with the right man-power can bring a miracle. So it is very crucial to select the right man power. I would suggest making a fair selection, with skilled qualities is a must. But more than that what it is, how you get to keep this man-power intact. For me, I have always been very selective about people whom I have chosen to be a part of my dream project. But more than the selection I have always tried to focus on earning their faith and duties by showing kindness.

"The restaurant industry has been facing continuous set back one after the other and everyday is a fight to survive. After the 10 pm deadline that almost killed 50% of our business, the 8 pm deadline has now entirely killed all of our dinner business. We are struggling to stay afloat at the moment. Though the home deliveries are allowed, it does not add the same volume to the business as much as dine in does,” said Praful Chandawarkar, Managing Director, Chiranjeev Restaurant & Foods Pvt Ltd.

With Maharashtra government imposing night curfew in the state from 8 PM till 7 am in the morning, the restaurants in the state fears a big loss and this may be bigger than the first lockdown that happened in the state wherein the sector saw almost 40% of the businesses being shut permanently.

The sector which was about to hit the sales back to the pre-covid time was firstly came to a halt after 10- PM deadline was announced earlier this month. But with 8 PM deadline restaurants are already drowning as they hardly saw any order coming in for dinner.

“More than 45% of restaurants and other hospitality projects had to close post the first lockdown. The proportion of fixed operating expenses like rentals, electricity, salaries & maintenance is quite heavy and with this curfew leading to little or no revenues; it is getting very difficult for restaurants to survive,” pointed Syesha Kapoor of Silver Beach Entertainment and Hospitality that operate restaurants like Silver Beach Café, Radio Bar, Nom Nom to name a few by adding that dinner service contributes to almost 70% of sales and shutting down by 8 pm everyday is as good as drowning.

Also Read: Restaurants in Pune to close by 10 pm, no delivery post 11

However, home delivery of food will be allowed during the night but it may not be able to meet the same number as dine-in.

“We are now looking for innovative options to survive, such as starting breakfast operations. We are ready to cooperate with the government; however, this decision has had a disastrous effect on all types of hospitality businesses that were struggling to survive the pandemic and is definitely not the way ahead for our industry,” added Chandawarkar who is also running four cloud-kitchen brands in the Pune city.

If we see look at numbers, Pune and Pimpri region alone has seen around 300 restaurants being permanently shut during the first wave of the pandemic. But if we have any such lockdown or restrictions, the sector is apprehensive of losing another 400 restaurants. According to reports, the city boasts of over 8000 restaurants.

“A day of the 8pm closing deadline on Sunday resulted in close to Rs15 crore loss for restaurants in Pune and Pimpri Chinchwad. The 8pm deadline is already a death knell for the restaurants as 80% of business happens in the evening. A lot of restaurants are contemplating closure as taking away evening business hours means that we cannot recover the costs, including overheads,” said Ganesh Shetty, president of the Pune Restaurants and Hoteliers Association (PRAHA) who believed that lockdown in such a scenario is not the answer.

May Interest: Restaurants in Delhi, Kolkata sold out on New Year's eve, Pune, Mumbai struggle at 70%

Hence, restaurants are now extending their operational hours or are entering into the breakfast segment to overcome the losses.