Designing Memorable Dining Experiences: The Future of the Restaurant Industry

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.

Every year, Father’s Day is celebrated on third Sunday of June and this time it is celebrated on 15th June. Celebrate the special day with your dad by giving him the best moments, after all every minute you spend matters more and the lasting memories to count on. Here’s a list of things to do on this special day:

Millo, Lower Parel
This Father’s Day, celebrate over a vibrant vegetarian feast at Millo. Enjoy fresh, seasonal dishes with creative twists—like the bold, flavour-packed spiced cauliflower steak with chimichurri. With its chic interiors and warm ambiance, Millo offers the perfect setting to savour great food and quality time with Dad.

Where: Millo, Lower Parel, Mumbai

A Spirited Sunday Brunch at Donmai, Worli
This Father’s Day, Donmai invites you to celebrate the men who’ve taught us strength, compassion — and how to perfect a sushi roll. On Sunday, 15th June, enjoy a heartwarming Japanese brunch honoring dads, granddads, and father figures for all they do, often without fanfare. To make it extra special, each dad can craft his own complimentary cocktail with Donmai’s expert bartenders — from smoky blends to zesty mixes, it’s a drink made for him, by him.

Where: Donmai, Worli

Si Nonna's: Authentic Italian for the Pizza-Loving Dad
For the dad who appreciates authentic flavours and the simple pleasure of a great meal, Si Nonna’s — India’s favourite pizza spot — is serving up heartfelt experiences this Father’s Day with its “Dear Dad” activity. Dads can discover special postcards on a dedicated board or in a box and enjoy a complimentary dessert as a sweet surprise. Add to the celebration by booking a pizza-making session with your dad before Father’s Day. Craft delicious pizzas together and top it off with a handwritten note — turning it into a fun, hands-on family moment to cherish.

Where: Si Nonna's (all outlets)

Brews, Bites & Bonding: Father’s Day at Le Cafe

If your dad loves cozy corners overcrowded places, treat him to a laid-back Father’s Day meal at Le Cafe, Chembur. Known for its European comfort food and café charm, enjoy their special Beer & Burger menu—featuring beer-battered portobellos, flavour-packed Micro and Mega burgers, and classic brews like Kingfisher, Hoegaarden, and Corona at great deals. A relaxed vibe, great food, and dad’s favourites make it the perfect spot to celebrate together.

Where: Le Café, Chembur

Fiori, Lonavala
This Father’s Day, escape the city and celebrate over a soulful meal at Fiori in Lonavala. Enjoy vibrant small plates like Char-Grilled Asparagus or Jackfruit Tostadas, hearty mains like Chili Parmesan-Crusted Polenta or Portobello Steak, and end with a refreshing Mango & Persimmon Millefeuille. Pair it all with Fiori’s playful matcha menu and bold cocktails for a truly memorable celebration.

Where: Fiori, Lonavala

FARRO, Pune
This Father’s Day, celebrate your rock with a memorable meal at FARRO, Koregaon Park, Pune. Whether it’s a slow brunch or cozy dinner, enjoy quality time over bold, flavourful dishes like woodfired Lahmacun with Garlic Toum or Tahini Soufflé with Sicilian Pistachio Ice Cream. As a special treat, dads get the signature Shades of Cola cocktail on the house during the weekend brunch.

Where: FARRO, Pune

Novotel Goa, Panjim

This Father’s Day, honour the pillar of your life with a flavourful celebration at the heart of Goa. Novotel Goa Panjim invites you to a Spanish Portuguese luncheon infused with Goan flair. Enjoy an indulgent spread featuring live BBQ stations serving marinated prawns, chorizo skewers, and tender lamb cuts, all grilled to perfection. End on a sweet note with a classic tiramisu. As a special gesture, guests dining with their fathers enjoy a 25% discount.

Where: Novotel Goa, Panjim

Bengaluru Marriott Hotel Whitefield
This Father’s Day, kick off the celebrations at Mcafe with a hearty brunch featuring bold flavours like Jack Daniel’s chicken wings, Buffalo wings, and beer-battered fish and chips. Enjoy more than just great food with a father-child cooking competition and interactive storytelling sessions—perfect for creating lasting memories together.

Where: MCafe, Bengaluru Marriott Hotel Whitefield

The Red Brick Room at The Westin Sohna Resort & Spa, New Delhi 
This Father’s Day, celebrate the guiding men in your life with a soulful brunch at The Red Brick Room, The Westin Sohna Resort & Spa. Curated by expert chefs, the multi-cuisine spread brings together nostalgic flavours and seasonal favourites—turning a meal into a heartfelt tribute to fatherhood. Enjoy the experience from 12:30 pm to 3:30 pm, with brunch priced at ₹3700++ with soft beverages and ₹4700++ with alcohol.

Where: The Red Brick Room at the Westin Sohna Resort & Spa, New Delhi

Kofuku 
This Father’s Day, treat your dad to an authentic Korean fine dining experience at Kofuku with a specially curated set menu at ₹1699. Enjoy comforting soups, flavourful appetizers, refreshing salads, a 4-piece sushi selection, hearty mains like Korean Ramen or Kimchi Fried Rice, and end with Mochi Ice Cream or Chocolate Cake. Top it off with a cocktail of choice—Mojito, Tom Collins, or Whiskey Sour—for a celebration to remember.

Where: Kofuku (all outlets in Mumbai)

Ice Cream Cakes from Baskin Robbins
Whether he’s a dessert aficionado or just someone with a sweet tooth, Baskin Robbins has the perfect treat to make him smile. From the first slice to the last, make it all about Ice Cream Cakes this Father’s Day! Enjoy a flat ₹150 OFF on Celebration Ice Cream Cakes on 14th & 15th June 2025, exclusively at Baskin Robbins parlours.

Where: Baskin Robbins 

Restaurant pop-ups are rapidly gaining momentum in India, not just as a culinary trend but as a strategic business and marketing tool. From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality brands to stay agile, relevant, and culturally engaged.

This format offers a unique opportunity to test new ideas, like menus, concepts, or even partnerships without the long-term investment of a full-scale outlet. The trend is fuelled by social media buzz, influencer collaborations, and community platforms. With exclusivity, visual appeal, and time-bound availability, these events tap into FOMO while leveraging digital storytelling to generate viral traction and broader brand visibility. Around 80% of the restaurants in India are doing pop-ups to attract more customers.

What’s pushing the Growth?

Pop-up restaurants bring a fresh experience to a new market for a short span of time. In this type of formats, guests sample the cuisines, setting, service, etc. Pop-up restaurants are also a new way for restaurateurs to test out a product on a new market with a very low investment.

Pop-ups offer immense strategic value to restaurateurs. Ranbir Nagpal, CEO of Yazu Hospitality Pvt. Limited shared, “At KICO, we've seen how a well-executed popup can drive buzz, test new markets, and expand our brand footprint. They allow us to experiment with limited-time menus or collaborative formats without long-term overheads.”

More than just revenue generators, they’re excellent tools for community building and storytelling — particularly when done around cultural moments or niche interests like sneakers and cocktails, which are integral to our brand.

Saket Agarwal, Co-Founder, Manifest Hospitality said, “At Latoyá, we see them as cultural and culinary exchanges, an opportunity to showcase fresh ideas, collaborate with like-minded talent, and bring in footfall that extends beyond regular diners. From a brand perspective, pop-ups help build relevance and community, especially when there’s a strong concept, storytelling, and synergy behind the collaboration.

The Right Clientele

The target audience is typically urban millennials and Gen Z diners, those who are experimental, digitally active, and place a premium on novelty and curated experiences.

Angadh Siingh, Co-Founder of Call Me Ten said, “While some events are priced at a premium due to their exclusivity or the involvement of celebrity chefs, others are more accessible to attract volume and footfall. The strategy often depends on the intent, brand building or revenue generation.”

Overcoming Challenges

Challenges typically lie in operational compatibility, from aligning kitchen setups to managing workflows with guest chefs or bar teams. The key is tight pre-planning: understanding their prep and service needs, doing dry runs, and keeping communication crystal clear.

Highlighting his views, Nagpal added, “We’ve learned that keeping the menu tight, using portable equipment, and pre-planning tech and design elements is key. Clear communication, a strong visual identity, and local influencer engagement go a long way in creating impact fast.

“Technology, especially tools that streamline ordering, inventory, and kitchen coordination can really help minimize chaos and maximize output,” pointed Agarwal.

The Business Scenario
A well-executed pop-up with the right audience fit can lead to a significant boost in sales during the event window and a strong halo effect afterward. More importantly, it adds to brand value and recall, which is harder to measure but incredibly important in the long run.

“In terms of business value, popups can lead to 20–30% increase in revenue during activation windows and offer huge intangible value — new customer acquisition, social media traction, and potential partnerships,” highlighted Nagpal.

While Siingh added that the long-term value often lies in audience engagement, brand recall, and creating a deeper emotional connect with diners.

The future is quite certain that the trend will increase as pop-ups are no longer a novelty, they are becoming a powerful tool in a restaurant's culinary and cultural playbook.
 

As World Food Safety Day is on 7th June, restaurant brands reinforce its daily commitment to food safety through meticulous kitchen practices and preparedness protocols across all its outlets. We all know that food safety is a non-negotiable pillar for restaurants as it serves as an important reminder of our responsibility towards safe and hygienic dining experiences. By adhering to the guidelines set by FSSAI, restaurants can effectively ensure food safety.

Focusing on Kitchen Hygiene
By strictly following HACCP guidelines, the brands ensure food is handled and stored at optimal temperatures. Priyanka Jain, Co-Founder, Leo's, Mumbai said, “Blast chillers rapidly cool hot items, digital thermometers track food safety zones, and fridge temperatures are logged multiple times daily. Hygiene is prioritized through deep cleaning routines and scheduled pest control to keep kitchens contaminant-free.”

Commenting on the same, Sandeep Salian, Co-Founder of Jugnu, Goa shared, “We’ve implemented a robust Food Safety Management System (FSMS) that governs all aspects of kitchen operations—from proper food handling and labeling to the use of pre-batched ingredients stored under the right conditions. We also display Food Safety Display Boards (FSDBs) in our kitchens to reinforce procedures and ensure teams follow the highest standards at all times.

Safety in every step
Safety has to be ensured in every step from receiving raw materials to final plating. Adding her views, Avantika Sinha Bahl, Founder, Kampai, Basque & Arigato, New Delhi said, “We follow a meticulous set of kitchen practices that prioritize hygiene, consistency, and quality. Regular handwashing, sanitization of surfaces, and use of color-coded chopping boards are enforced to avoid cross-contamination.”

Importance of FIFO
Ingredients are stored using FIFO (First In, First Out) methods, and kitchen zones are clearly demarcated for veg, non-veg, and allergen-specific prep. “Our chefs and kitchen staff undergo periodic training to stay updated on food safety and international kitchen best practices,” said Bahl.

Highlighting about what they do, Ankit Singh, COO, Kynd Cafe & Bar, Pune shared, “We’ve integrated digital temperature control systems for refrigeration and storage, helping maintain optimal conditions and avoid spoilage. Smart exhaust and ventilation systems ensure air quality, while automated kitchen sanitizers and pest control schedules support hygiene.”

Preparing for emergencies
Every brand is setting high standards that are consistent across every kitchen, and they are always prepared for emergencies. “Emergency preparedness is equally emphasized. Kitchens are equipped with fire extinguishers, fire blankets, and sand buckets. In Mumbai, where real estate is tight and rents high, each kitchen is still built with a dedicated fire exit. Senior staff receives first aid training and contact details for nearby hospitals and doctors are available at all outlets,” pointed Jain.

Smart exhaust and ventilation systems ensure air quality, while automated kitchen sanitizers and pest control schedules support hygiene. 

Commenting on this, Bahl added, “We have fire suppression systems, clearly marked exits, and trained staff for fire safety and medical first aid. Mock drills and safety briefings are conducted regularly to keep the team alert and ready.” But one of the ongoing challenges is ensuring compliance across shifts without compromising speed or service. 

Hence, we can say that food safety is a continuous journey, and we need to adhere to it.

As we all know restaurant industry continues to evolve with technology playing a major role in improving customer experience, operational efficiency, and profitability. Restaurant tech is booming with trends like AI & automation, contactless payments, cloud kitchens, smart POS, AR/VR, IoT, and sustainability tech leading the way. 

Use of Smart POS & Integrated Systems
Cloud-based POS systems enable in centralized control across outlets managing inventory, loyalty, and CRM seamlessly. Paired with real-time data analytics, they provide insights into sales trends, customer behavior, and staff performance for smarter decision making.

Chef Balaji Balachander, Founder and Director at Salt Restaurants said, “Technology is a very important ingredient in our success. In a competitive hospitality space, technology helps us not only operate efficiently but also connect meaningfully with our guests.”

The restaurant has integrated cloud-based POS systems, smart inventory tools, and feedback mechanisms to streamline backend processes and maintain consistency across all outlets. “This ensures that every biryani, kebab, or dal makhani served is true to SALT’s standard no matter the city,” pointed Chef Balaji.

AI and Automation
Voice and chatbot ordering streamlines service across apps, websites, and kiosks. AI-powered kitchens optimize prep time, while robots add efficiency in guest service.

Commenting on this, Zorawar Kalra, Restaurateur & Founder of Massive Restaurants Pvt. Ltd said, “We’ve implemented AI-based CRM systems that go beyond basic preferences. They help us truly understand our guests—so if someone loves a particular dish or dines a certain way; we tailor their experience the next time, often without them even realizing it.” The group has got their kitchens semi-automated to ensure consistency without compromising on soul.

Use of Digital Sanitation
Technology plays a pivotal role in streamlining safety protocols. Sandeep Salian, Co-Founder of Jugnu Goa added, “We’ve adopted digital sanitation schedules with automated alerts, real-time logging, and verification tools to ensure critical surfaces and utensils are sanitized effectively. This not only helps us stay compliant but also creates an audit-ready ecosystem.”

Online Reservation & Personalization
Around 40-60% of the restaurant bookings are made online using different apps. AI is reshaping dining by recommending dishes based on order history, weather, and time of day. Nearly 50–60% of brands now prioritize personalization, offering tailored experiences and exclusive deals via apps and CRMs driven by customer behavior.

Use of Augmented Reality (AR) & Virtual Reality (VR)
AR menus help the guests to visualize the dishes on their table through their smartphones, while VR experiences offer immersive dining journeys or behind-the-scenes kitchen tours.

Elaborating on this, Kalra said, “On the guest-facing front, we’ve leaned into interactive digital menus, AR-led storytelling, and mobile-first ordering systems, especially in experiential spaces like Farzi Café, Mamma Killa, or Bo Tai. Technology becomes part of the drama—it enhances the experience without overwhelming it.”

Reduction of Food Wastage 
With technology, brands can track and reduce the kitchen wastage along with the wastage in the restaurant. Sherry Sebastian, Managing Director, The IBNII Coorg who believes in reducing wastage explained, “At Ibnii, we observed that every day the food waste was piling up and our composting units were overworked with fourteen large bins collecting food waste. We came up with the idea of weighing the waste and charging a fee for the food wasted. This fee would go into a donation box.”

Restaurants these days allocate 7–10% of their capital expenditure towards tech. And, we can surely say that technology isn’t about replacing the warmth of Indian hospitality it’s all about enhancing it.

Plant-forward dining is a culinary style that places plant-based ingredients at the heart of the meal. We have seen a huge shift in choices in both commercial and home kitchens where vegetables, grains, legumes, and plant-based proteins are taking center stage. It's no longer just about replacing meat but about celebrating the natural, diverse flavors that vegetables get along with them.

Around 30% of restaurants in India are focused on plant-forward dining. Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu. The key characteristics of plant-forward dining include plant first, health-driven, focus on local ingredients or sustainability. The market is projected to reach USD 3.82 billion by 2033.

What’s the Fad

“The beauty of plant-forward dining is in its versatility. More than just a food movement, it’s becoming part of a larger lifestyle shift towards clean and mindful eating practices,” shared Chef Sarfaraz, Executive Chef, Tresind Mumbai.

Plant-forward dining goes beyond traditional vegetarianism by emphasizing the quality, creativity, and sustainability of plant-based ingredients:

•          Mindfulness: It’s about thoughtfully sourcing and preparing seasonal, local, and organic ingredients to showcase natural flavors.

•          Culinary Creativity: Chefs are innovating with techniques like fermentation, smoking, and molecular gastronomy to create plant-based dishes that rival traditional offerings in complexity and nutritional-appeal

•          Inclusivity: Rather than excluding certain diets, plant-forward menus often provide a flexible approach, making them appealing to omnivores, vegetarians, and vegans alike.

“The approach is to showcase the colours, flavours, textures, and diversity of plant ingredients, showcasing them as the star of the plate rather than mere accompaniments,” mentioned Rohit Dadlani, Co-Founder of Pause.

What’s Challenging

Convincing people that plant-forward dining can be indulgent, flavorful, and satisfying can be a deterrent due to preconceived notions of "vegetarian" or "vegan" food being bland, boring, preachy or restrictive.

“High-quality, sustainably sourced plant-based ingredients can be a tad expensive or may not be universally available. In regions where meat is deeply embedded in culinary traditions, plant-forward dining may face slower acceptance,” added Dadlani.

Commenting on the same Chef Sarfaraz, pointed, “We've always pushed the boundaries of innovation while respecting the essence of flavors, and incorporating plant-based ingredients into our menus has been a journey of both discovery and challenge.”

He also added that the challenges are sourcing of produce, consistency in product, nutritionally balancing the menu.

Training is Essential

More detail-oriented workshops for chefs should be conducted for better understanding regarding the sourcing. Sustainability isn’t a trend — it’s a responsibility.

Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate. Supporting local farmers and producers is important to me, and I enjoy building relationships with them. It brings transparency and traceability into the kitchen.”

Hence, we can say that the future of plant-forward dining is set for substantial growth, driven by shifting consumer tastes, increasing environmental awareness, and ongoing culinary innovation. Plant-forward dining is not just vegetarianism, but a thoughtful celebration of produce as the hero.

Chef Anshul started his culinary journey at IHM Mumbai, where he laid the foundation for what would become a lifelong passion. What truly inspired him was the transformational power of food — how a thoughtfully prepared meal can create a memory, bringing people together and represent a culture on a plate. Over the years, his journey has taken from India to the UK and back to India.

In an exclusive interview with Restaurant India, Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai spoke about his journey, challenges, sustainability, and strategies to focus on culinary experience and much more. Excerpts:

How the Journey Started

A decade in the UK shaped his culinary foundation, exposing him to global techniques, multicultural kitchens, and precision cooking that honed both skill and palate. With Taj Mahal Palace, Mumbai, The Claridges Delhi and ITC Grand Goa he has honored all his skills.

Role at ITC Grand Central

“As Executive Chef, I lead beyond the kitchen—as a strategist, mentor, and guardian of quality. I oversee menu engineering, cost control, and culinary consistency while building a high-performance team culture,” said Anshul by adding that guest satisfaction is his core focus, ensuring every dish delivers on flavour, presentation, and impact. 

“I’m also committed to mentoring the team, aligning with brand values, and driving innovation to keep our culinary offerings fresh and competitive,” he added.

Ensuring Consistency and Quality

Clear communication, hands-on leadership and continuous training is critical. Every team member from commis to sous chef should understand not just what they’re doing but why they’re doing it. This clarity creates a culture of ownership and pride.

Commenting on leading the team, Anshul said, “We conduct daily briefings, team tastings and quality checks, and I actively encourage two-way feedback. I also rely heavily on SOPS and regular refreshers on core techniques to maintain high standards — no matter who is behind the pass.”

Above all, I remind my team of the principle I live by:
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”

Approach on Sustainability and Local Sourcing 
“Sustainability isn’t a trend — it’s a responsibility. I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate,” he added by pointing that supporting local farmers and producers is important, and he enjoys building relationships with them. It brings transparency and traceability into the kitchen. “We also focus on minimizing kitchen waste, using smart prep systems, portion control, and repurposing ingredients creatively where appropriate,” he pointed.

Define Authenticity in your food

“To me, authenticity doesn’t mean sticking rigidly to tradition — it means respecting the roots of a dish while presenting it with honesty. Whether I’m preparing an Indian classic or drawing on my experience in the UK with European cuisine, the essence of the original must shine through,” mentioned Chef Anshul.

Authenticity is also about cultural context and intention — knowing why a dish exists, understanding its technique and purpose, and not diluting it for the sake of trends. That balance of heritage and innovation is something I constantly strive for.

Current food trends you’re excited about:

Hyper-regional Indian cuisine – There's growing interest in exploring lesser-known flavours and ingredients from across India, which I love.

Plant-forward dining – Not just vegetarianism, but a thoughtful celebration of produce as the hero.

Fermentation and preservation – Old-world techniques are being rediscovered and respected and they offer incredible depth of flavour.

Clean plating with bold flavour – Simplicity is taking centre stage, but with powerful, layered taste profiles.

Three tools you can’t live without:

Chef’s Knife – My most trusted companion; precision begins here.

Tasting Spoons – Flavour is everything, and constant tasting is key.

Thermometer – Precision in temperature defines perfection in cooking.

Advice for aspiring chefs
Learn the basics well - don’t rush the process. Foundations in technique, knife skills, and discipline are everything. Take feedback and consistency will earn you more than flair in the long run. And most importantly, cook with heart - the guest can always tell the difference.

As the restaurant industry is booming in India, there is a huge consumer shift seen among the customers. India's restaurant industry is growing rapidly, driven by rising incomes, evolving consumer tastes, and the expansion of food delivery platforms. The market is expected to reach ₹9–10 lakh crore by 2030, with a projected CAGR of 11.19% through 2028, hitting $79.65 billion.

What’s pushing the growth?
With the influence of social media, Millennials and Gen-Z are actively seeking healthier food options as there is a growing awareness of dietary preferences like keto, vegan, and gluten-free. Along with this, Quick Service Restaurant (QSR) chains are expanding across India, with brands exploring diverse business models to boost profits with minimal investments and higher footfall. Additionally, increased cultural exposure among the consumers has fueled a rising demand for experiential dining experiences.

Healthy, Simple Food is in Demand:

Health and well-being are becoming more and more important to consumers, driving the demand for healthier alternatives in restaurants and an emphasis on mindful eating techniques. This trend includes a desire for more sustainably and ethically sourced food, as well as a rise in interest in vegan, vegetarian, and gluten-free options. Around 50-60% of restaurants in India do offer a healthy menu option which clearly shows the shift in consumers.

“Healthy food, Asian, millets and Japanese are a trend seen in the industry. People are more health conscious and are responsible in what they eat. Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is focused on and ensures there is less wastage of the product we use in the kitchen,” added Chef Vikas, Executive chef, The Westin.

The main factors driving this trend are consumers as they are well-travelled and they are curious to know about what they are consuming, the ingredients used and the calorie-deficit per servings. It’s all about consuming quality food while focusing on health.

Smaller Portions is a Key Trend:

Consumers prefer smaller portions as they like to try different dishes focusing on mindful eating. There are restaurants in India who charge people for wastage by weighing the waste in weighing machine. On an average, restaurants can save 30-40% on total food costs through portioned servings, primarily by reducing wastage and optimizing inventory and this helps in increasing profits.

Expressing his views, Rahul Shetty, MD, The Stables and Peninsula Hospitality Group shared, “As people are becoming health conscious, healthy food will be trending. Smaller portions will be a must.”

For restaurants, this often means faster table turnover, improved inventory management, and the flexibility to showcase a broader range of dishes without raising food costs. It also promotes a community dining experience, encouraging sharing and enriching the overall ambiance.

Technology will lead:

Personalized promotions, AI-powered recommendations, digital menus, and online ordering are just a few examples of how restaurants are using technology to improve the dining experience. This trend makes it possible to customize experiences according to personal tastes, which increases pleasure and engagement.

Commenting on this, Aksha Kamboj, Executive Chairperson, Aspect Global Ventures Pvt Ltd that has recently launched 25 QSR chain of Nom Nom Express said, “Contactless ordering to customizable meals will be on trend, the goal is to be responsive as possible. Technology will play an important role in restaurant business.”

At the same time, growing awareness of climate impact and ethical sourcing is influencing consumer choices—diners increasingly value how and where their food is sourced.

Sustainability is becoming a key differentiator. While, these trends are shaping the future, restaurants need to rethink about their supply chains, minimize the plastic usage, and clearly demonstrate the ethical practices to build a lasting customer loyalty.

The kiosk model is completely reshaping how people experience fast food—especially in a market like India, where convenience, speed, and affordability matter. The major impact in this model is fast ordering, personalization, better staff allocation, seamless digital payment, enhanced customer control and data driven insights.

Leading chains like McDonald’s, Haldiram’s, Icecream Works, Barista, Domino’s and Rebel Foods are successfully running in Kiosk model among others. Let’s see how this model is growing in India.

What’s Pushing the Growth
The growth momentum is largely driven by changing consumer habits—as people prefer quick bites, minimal waiting time, and grab-and-go options. Kiosks meet all those needs, and with smaller formats, they also offer brands a quicker route to scale.

“Our kiosk formats are designed to deliver premium coffee and food offerings with minimal wait time, making them ideal for high-footfall areas like malls, corporate parks, airports, and transit hubs. The compact footprint allows us to maintain operational efficiency while keeping costs lower, which in turn supports better pricing and quicker ROI,” shared Rajat Agrawal, CEO, Barista Coffee

For the customer, it’s all about accessibility - grabbing their favorite beverage or snack or dessert without compromising on quality or service.

 “We view the kiosk model as a game-changer in the fast-food sector. It allows us to bring Haldiram’s trusted quality and flavours to locations where full-scale outlets may not be feasible. They also enable us to test fresh markets and reach a larger customer base while staying true to the core Haldiram’s experience,” mentioned Kailash Agarwal, President-Retail, Haldiram’s.

Commenting on the same, Alisha Chona, Founder Ice Cream Works added, “Kiosks allow us to be present in high-footfall locations like malls, cinemas, and transit points without the overhead of a full-scale outlet. It brings our brand closer to the consumer, right when they’re craving something quick and indulgent.”

One can test new markets, new products, and even seasonal concepts with minimal risk. It’s all about reaching more customers in high-traffic areas.

The Challenges Faced
The biggest challenge is space—kiosks are compact, which means everything from storage to prep to service needs to be ultra-efficient. There’s also a need to maintain the same product quality and hygiene standards as a full-scale store, which can be tricky in a smaller setup. Maintaining consistent quality in a compact format can be challenging, especially during peak hours. 

“We resolve this by optimizing our kiosk menu, investing in efficient equipment and training staff members to deliver the same quality service as our larger outlets,” added Kailash.

While, Alisha highlighted, “We have worked around this by investing in smart equipment, simplified prep processes, and robust SOPs. Training is key—our kiosk staff is superstars who multitask effortlessly and are deeply aligned with our brand values. Technology also helps a lot—integrated POS systems, inventory tracking, and digital menus streamline the entire operation.”

Meanwhile, At Barista, Rajat tackle this with a focused product range, compact equipment, and well-trained staff. Choosing the right high-footfall locations and using tech for ordering and inventory helps them ensure a seamless experience despite space constraints.

Business Aspects
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments. This model is promising has it has lower investment with higher returns with brands tapping in key locations. From a business standpoint, kiosks are cost-effective. It requires fewer staff and lower rent. But beyond economics, they’re flexible.

Brands are focusing on expansion in tier-2 cities like Indore, Kochi, Pune and Jaipur due to the demand in kiosks and comfort in digital payments.

“At Ice Cream Works, we see them as a smart, scalable format—especially because they require lower investment, can be placed in high footfall areas, and often deliver a quicker return on investment compared to full-sized outlets,” added Alisha.

There’s no denying that Kiosk model is absolutely going to be a strong part of the future for fast food and dessert brands. AI-powered kiosk with multi-lingual support will be on trend with wider deployment in tier-2 and tier-3 cities.

The role of storytelling for traditional dishes has transformed dramatically. It's no longer just about listing ingredients; it's about transporting the modern Indian diner to the dish's origin, sharing its cultural significance, and highlighting the passion behind it.  Going back to roots is all about emotional experience that fosters deeper connection among the consumers. It’s like remembering the nostalgic experiences you once had or the indulgence. Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the years. In the end, it’s all about comfort food. 

Earning through Social Media
Storytelling has evolved over the years. Earlier, it was about word of mouth and now social media play an important role in reaching wide range of audiences via smart storytelling.

“Social media has been a game-changer, allowing us to use visuals, short videos, and personal anecdotes to create deep, emotional connections, through stories behind these dishes,” shared Celebrity Chef Saransh Golia. The way of storytelling has evolved in a way wherein people focus on how the dishes or recipes were passed to them from generation to generation. They are marketing in a way to reach the right consumers.

“Social media play an important role in reaching the customers in a democratic way. It’s about more reach and earning more revenue,” mentioned Chef Sanjeev Kapoor.

Commenting on this, Celebrity Chef Pankaj Bhadouria said, “Everything is on social media. So, to connect to something which is real is going back to roots. Suddenly people are popularizing these dishes.”

How brands make them unique?
In every restaurant, there is a change in presenting the dishes. The menu is a device to begin with. Kapoor highlighted, “Earlier, people use to present the dishes in a verbalized manner. The tools have changed. QR Code is added, photos, videos have been added. The change is drastic. The Story use to be the description of the dish. The origin, ingredients, sustainability, authenticity, sensitivity and there are ways wherein they are focused on trending items or paired with what’s trending.”

The Challenges
Educating the consumers about the dishes can be a task. So, the chef should have insights about the origin and the significance of the dish. The pricing may differ from city to city; it can be bit challenging to source the ingredients.

“Challenges include maintaining the authenticity of Indian recipes while making these dishes relevant for contemporary palates. We overcome this by staying true to the dish's essence but presenting it in engaging, relatable formats, focusing on genuine narratives that resonate,” added Golia.

Also, it is quite certain that the future lies in more immersive & interactive storytelling. Think live streams from kitchens or AR/VR experiences exploring a dish's history, and Al-driven personalized narratives that connect diners even more deeply to the food and the people who create it.

When you hear Maharashtra, the first thing you remember is the different cuisine they offer. Maharashtrian cuisine is known for its bold flavors, local ingredients like millets, lentils, and coconut, and strong cultural roots. It captures the state’s diversity from coast to countryside and tells a story of its people and traditions through food. Restaurants which cater specifically to Maharashtrian cuisines are still seen as a growing segment in India. It’s still an unexplored segment. Very few brands have expanded their footprints outside Maharashtra. Let’s have a look at what these brands offer.

How the brands differentiate themselves?
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different cuisines and has a unique way of presenting themselves in the competitive market scenario.

Santosh Sakpal, Executive Chef, Fort Jadhav Gadh said, “As an Executive Chef with deep roots in Maharashtrian cuisine, our menu is designed to reflect the rich regional diversity of the state—from the spicy, rustic flavors of Vidarbha’s Saoji Mutton and Nagpuri Rassa to the more delicate and festive offerings like Ukdiche Modak, Surali Wadi, Bharli Vangi, and Varhadi Bhat.”

All these restaurants are focusing on specific cuisine, which is their brand USP, and this differentiation alone is helping the brands to thrive in the market.

Sanjay Khadapkar, Co-Founder, Kokan Bazar & Swaad Kokancha, whose brand focuses on cuisines of Kokan region said that the idea was straightforward that we need to bring the most loved and traditional dishes from the Kokan region to a wider audience, without diluting their essence. "We are one of the few Kokan brands that are completely vegetarian. That alone sets us apart and helps us break the stereotype that Kokani food is only about fish and meat,” he added.

One such brand that also serves all the authentic vegetarian cuisines of Maharashtra is Purnabramha that has its presence at various locations in India. Jayanti Kathale, Founder & Director, Purnabramha Chain of Restaurants added, “What’s unexplored is the pure vegetarian cuisine which Maharashtrian food offers. Also, 70% of employees in the kitchen are women at all our locations.”

Major Challenges
While Maharashtrian food has bold flavors and unique preparations, not everyone will be familiar with its spice levels or native ingredients.

“Staffing and training is a major challenge also educating the customers about each dish is a task as the staff has to be well-versed about the significance of each dish,” added Jayanti.

Additionally, logistical challenges like sourcing traditional ingredients consistently and customizing meals for dietary preferences require a proactive and flexible approach from the kitchen team.

“Authentic Maharashtrian seafood is bold, spiced and often unfamiliar to those new to the cuisine. Balancing traditional intensity with broader appeal is always a challenge. Another challenge is ingredient consistency—coastal cuisine is dependent on fresh seafood, kokum, tirphal, toddy vinegar and more. To address this, we have longstanding relationships with trusted suppliers and fisherfolk,” explained Shrishti Salian, Managing Director, Bharat Excellensea that offers a rare combination of fine-dining ambience and homestyle flavours. 

Business Scenario
While the business scenario and the target audience for these restaurants differs as they cater to all age groups as we all know that home-style food is loved by all.

Sanjay shared, “Currently, our business is almost evenly split—about 50% in-store and 50% through online platforms. Online gives us access to a wider, more diverse customer base, including younger audiences who are curious to try regional food or are just looking for comfort meals.”
Peak times, especially weekends and festive seasons, contribute significantly to the dine-in business. 

“While our core strength lies in the in-restaurant experience, we’ve seen steady and promising growth through online delivery platforms as well,” added Shrishti.

With this, we can say that the future of Maharashtrian cuisine is set for an exciting transformation, merging traditional tastes with modern innovation.

As spring blossoms, ushering in the vibrant festival of Holi, it’s time to celebrate the spirit of togetherness with colours, cocktails, and a feast that captures the essence of Indian festivities. Known as the festival of colours, Holi is a time when friends and families gather to revel in joyous moments, indulging in an explosion of flavours that define India’s rich culinary traditions. From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun. Here’s list of restaurants where you can party and enjoy the delicious meals and sip-in through the cocktails and thandais.

Ishaara, Ahmedabad
This Holi, Bellona Hospitality is bringing the spirit of celebration to life with exciting events at their restaurants across Ahmedabad, Mumbai, and Bangalore.  Ishaara Ahmedabad is kicking off the festivities with a Thandai Festival on March 14th, offering a perfect way to celebrate with this traditional festive drink. Taste your favorite flavor of Thandai for Rs 325 /- They are hosting a Rang Birange Mocktail Festival on March 14th, a colorful experience for all mocktail lovers! Pick your favorite colour mocktails for only Rs325/-. 

BeeYoung Brewgarden, South Delhi
Located at The Panchshila Rendezvous, this charming venue offers a unique European-style brew-pub experience with a massive microbrewery setup, known for its award-winning craft beers and globally inspired cuisine. The highlight of this year's Holi celebration is the introduction of the exclusive Thandai Martini, a refreshing blend of vodka and almond milk, shaken with ice and served in a chilled glass, beautifully garnished with saffron and crushed pistachios, and given a special twist by the skilled bartenders. Available from March 13th to March 16th, it's a must-try during your Holi festivities.

Peshwa Pavillion, ITC Maratha, Mumbai
This Holi, indulge in an unforgettable culinary experience at Peshwa Pavilion, ITC Maratha, with ‘A Colourful Feast’, a curated spread of timeless festive delicacies, blending tradition with luxury. Embodying the vibrant spirit of Holi, the special menu features an array of authentic Indian flavours, including Gujiya, Rasmalai, Dahi Bhalla, Chaat, Gulab Jamun, and the signature Kaju Mutter Makhana Subzi. Guests can immerse themselves in a symphony of sweet and savoury treats, crafted to evoke nostalgic flavours synonymous with the festival of colours. The celebration will be hosted as a Dinner Buffet on March 14th and 15th from 7:00 pm to 11:30 pm, and a Sunday Brunch on March 16th from 12:30 pm to 3:30 pm, offering an indulgent spread paired with soft beverages.

Momo Cafe, Courtyard by Marriott, Mumbai
Momo Café at Courtyard by Marriott Mumbai International Airport is offering a grand Holi feast that showcases the diverse flavours of India. The culinary journey begins with refreshing welcome drinks like Kokum Sherbet and Kesar Chaas. Appetizers include Kothimbir Vadi, Goan Rava Fried Prawns, Mini Dabeli Sliders, and Rajasthani Ghewar Chaat. Live counters feature Undhiyu with Thepla/Rotis and classic Pav Bhaji. For the main course, guests can savour Laal Maas with Bajra Roti, Goan Prawn Curry, Dal Baati Churma Trio, Gujarati Kadhi with Khichdi, and Masala Bhindi. The feast concludes with desserts like Shrikhand in Kesar, Mango, and Pistachio flavours, Puran Poli, and Mohanthal. 

QEY, Mumbai
Get ready to celebrate Holi in style at QEY, Lower Parel’s hottest dining destination where the festive spirit meets unmatched luxury! With chic interiors, and a buzzing atmosphere, QEY is the ultimate spot to splash into the colors of joy. Indulge in a feast of bold and mouth-watering delights like Veg and Non-Veg Dolmas and Harissa Prawns, paired with vibrant, handcrafted cocktails that bring the festive flair to every sip. 

JW Marriott Kolkata 
Get ready to immerse yourself in a spectacular celebration of Holi as JW Marriott Kolkata presents “Holi Dreams” on Friday, March 14, starting at 11:00 AM. This grand affair will be headlined by none other than actor Harshvardhan Rane, famed for his role in Sanam Teri Kasam, who will add star power to the festivities as guests come together to celebrate the festival of colors.

Mitron Bar & Café (All Outlets in Mumbai)-
Mitron Bar & Cafe is embracing this exuberant spirit with a specially curated Holi menu, bringing a colourful twist to classic favourites. The menu includes irresistible dishes like Spicy Mud Crab Roll, Rajma Galouti Kebab, Purani Delhi Ka Murgh Tikka, Murgh Kadak Seekh Kebab, Java Chicken Lollipop, Subz Diwani Handi, Soya Chaap Ki Nihari, Rajasthani Laal Maas, Bamboo Shoot Fried Rice, and Lollipop Fried Rice. To satisfy your sweet cravings, indulge in Falooda Extreme and Rosetta, reminiscent of traditional festive treats. Adding to the festive fever, Mitron Cafe is also hosting Holi Haze, a high-energy celebration on 14th March at Mitron Bandra featuring DJ Kalpesh from 9 PM onwards. 

Grand Hyatt Gurgaon
Set in an atmosphere of understated elegance, Maison Maiya, the city’s premier destination for authentic culinary experiences at Grand Hyatt Gurgaon presents this Holi brunch that seamlessly blends tradition with culinary artistry. Known for its lively show kitchens and vibrant dining experiences, Maison Maiya brings India’s rich culinary heritage to life with festive favorites such as Gujiya, Malpua, Rasmalai, Gulab Jamun and beloved Holi beverage Thandai filled with aromatic saffron, cardamom, and dry fruits. Designed to cater to a variety of preferences, the menu also includes gluten-free and allergen-friendly options so that every guest can partake in the festive feast with ease.

BANG, The Ritz-Carlton, Bangalore
BANG at the iconic rooftop lounge at The Ritz-Carlton, Bangalore, is bringing you Phoolon ki Holi - a celebration where tradition meets rooftop glamour. This exclusive prelude to Holi is set to take place on 13th March from 6:00 PM onwards. Swap the usual colors for a vibrant shower of flower petals, all set against the stunning city views. Think fragrance, festivity, and a whole lot of fabulousness - because this Holi, we are keeping it chic and eco-friendly!

The Big Tree Café, Jaipur
Escape into a colorful wonderland at The Big Tree Café, Jaipur! Celebrate under the open sky, surrounded by twinkling lights, lush greenery, and pure festive joy. Dive into a special Holi menu packed with mouthwatering dishes and sip on handcrafted cocktails like the Strawberry Colada and Hibiscus Margarita — each drink a burst of flavor to match the festive spirit! Whether you’re grooving with friends or soaking in the vibrant energy, The Big Tree Café promises a Holi bash filled with Flavor, Fun, and Endless Laughter.

Tikitii, Goa
Ride the festive wave at Tikitii, Goa! Feel the beachside magic come alive with the sound of the waves, twinkling lights, and tropical-chic vibes that scream celebration! Dive into a specially crafted Holi menu, sip on colorful handcrafted cocktails, and groove to the breezy beats as you party by the sea. Whether you’re splashing colors with friends or just soaking in the electric energy, Tikitii promises a Holi bash filled with Flavor and Coastal Charm.

Naturals Thandai Icecream
Lastly, you can end your meal with Naturals’ Thandai Ice Cream. This festive flavour takes inspiration from the ceremonial Thandai - a traditional drink made using milk, nuts, spices and poppy seeds. Synonymous to its name, its purpose is to provide a ‘cooling’ respite from the sweltering sun. Indulge yourself in this flavorful treat on this special occasion.

Culinary world has evolved over the years with more woman taking charge of the kitchen in the male-dominated industry and making a name for themselves. As the industry evolved, there are more woman seen in the industry, be it bartender, mixologist or chefs in the kitchen. All women out there are exploring their career while breaking the norms and ruling themselves despite facing tremendous challenges. This Woman’s Day let’s celebrate the woman in the restaurant sector who are breaking the glass-ceilings and making a mark for themselves. 

1. Chef Deepa Awchat, Global Gourmand Awardee, CEO of Goa Portuguesa Group of Restaurants

Born and brought up in Goa, I come from a family of sportsmen. All my brothers were state level football and table tennis players. I was fortunate enough to be trained by my brother who was the NIS coach. Later on, I gave up my Customs and Central Excise career to follow my passion for food and joined my husband Dr. Suhas Awchat in the hospitality business as we already had a restaurant 'The Goa Portuguesa' in Mumbai, and the other restaurants are Diva Maharashtracha, Dakshin Culture Curry, Poie & Pao. I was also a Former MasterChef Judge India (for Hindi language) few years back along with the other judges.

Commenting on the challenges faced, she shares, "With no professional training, the chefs in the restaurant did not welcome me in the kitchen. My next challenge was to standardize the recipes. At that time, our kitchen was dependent on chefs who were from Goa, South India and other parts of Maharashtra. They had their individual styles of cooking the same dish. The recipes changed whenever the chefs went on leave or changed. But once I standardized the recipes, things got easier, and the food taste remained the same.  Now, we have our own spice mixes under the brand name “Goa Portuguesa Spice Mixes." The lesson learnt from my setbacks is never to be dependent on any individual’s skills, always have proper SOPs (Standard Operating Procedures)."

 “Knowledge is power, so empower yourself with knowledge before entering any field.”

2. Chef Bobby Patel, Co-founder and Culinary Director of Thyme & Whisk and Mad Doh 

Bobby enjoyed baking and cooking since she was young, and she have always enjoyed experimenting with flavors. As a mother, her path was not an easy one. Juggling personal and professional lives is challenging, but she never gave up because she was committed to achieving all goals. She owns Thyme & Whisk and Mad Doh and aim to expand them worldwide. Thyme & Whisk has now 17 outlets across India in 7 years and Mad Doh has 4 outlets in a span of just 1.5 years. More women are starting their own catering companies, food trucks, and restaurants, adding a variety of tastes and business strategies to the sector. The idea that women couldn't manage the demands of a professional kitchen was once held. These days, in high end restaurants, female chefs are demonstrating their tenacity, inventiveness, and leadership.

“With power, enthusiasm, and creativity, a woman can lead in any area and belongs wherever she chooses. Continue to learn, remain fearless, and never allow someone to extinguish your passion. Your flavor is needed in the world.”

3. Chef Seefah Ketachaiyo, Chef & Co-Owner, Seeran Hospitality
Chef Seefah’s journey and passion for cooking was nurtured at a young age. She founded her own brand ‘Seefah’ in December 2016 in Mumbai. The biggest challenge was proving skill and hard work matter more than gender. She had to push through biases and earn respect in male-dominated kitchens. She focused on consistency, discipline, and letting food speak for itself. Over time, she built a team where talent, not gender, defines a chef. Mumbai’s diversity has influenced my approach to flavors and ingredients. The city appreciates bold, well-balanced tastes, which aligns with my philosophy—delicious food that’s authentic yet approachable. Her cooking respects tradition while adapting to what people here enjoy. More women are leading kitchens, and there’s greater awareness about fair treatment. The industry still has a long way to go in ensuring equal opportunities.

 “You don’t have to do everything alone. A strong team makes all the difference.”

4. Chef Sherry Mehta, Ishaara 
My culinary expertise has been presented at prestigious platforms, curating special menus and food festivals at renowned establishments. At thirteen, afternoons were spent in my grandmother’s kitchen, where fragrant spices and fresh produce filled the air. In 2012, while living in Chennai, I saw an opportunity. North Indians craved the flavors of home, so I started Sherry’s Kitchen, a humble catering service that soon became a turning point. In 2015, stepping into a five-star kitchen at the Himachali Food Festival at Marriott Hyderabad changed everything.  That first step into a five-star kitchen changed everything. From Home Chef Matters at Taj Lands End in 2016 to competing on Fox Life India’s Grilled in 2017, each challenge shaped me into the chef I am today. Though I didn’t win the show, I won something greater—confidence, resilience, and the belief that my passion had a place in this industry. 

Commenting on how industry has changed over the years, Chef Sherry shares, “The food world has transformed. Diners now seek authenticity, valuing regional flavors over fleeting trends. Ingredients tell stories, and meals are more than taste—they are history, culture, and identity. And through my passion I keep these cultural treasures alive and bring them back to modern kitchens, preserving the rich, authentic tastes of pre-partition Punjab. With deep respect for these ancient cuisines, I carry forward my grandmother’s legacy, ensuring that the forgotten flavors of the past continue to inspire chefs and food lovers, keeping us connected to the roots of Indian cuisine.”

Her advice, “Roots shape your craft, but passion defines your journey. Honor traditions, but don’t be afraid to create your own legacy.”

5. Chef Beena Noronha, Executive Chef, Gigi, Lyla and Scarlett House

Her journey into the culinary world wasn’t conventional. After spending 16 years in fashion, she decided to follow her passion for food, diving headfirst into the demanding world of professional kitchens. Training in a two-Michelin-starred restaurant in France was a reality check—it was grueling, but it shaped her into the chef that she is today.

When she started, the industry was far less welcoming to women in leadership roles. Kitchens were—and often still are—male-dominated, with long hours and an unspoken expectation that women wouldn’t last. But over the years, there has been a shift. More women are stepping into the spotlight, leading restaurants, and breaking stereotypes. While challenges remain, the landscape is evolving to be more inclusive.

For Chef Beena, success has meant staying true to her identity, representing her Mangalorean roots through food, and creating spaces where talent—regardless of gender—can thrive. “The kitchen doesn’t define you—your passion, resilience, and craft do. Keep showing up, keep creating, and make your own space at the table.”

6. Chef Tarannum Sehgal, Head Chef - Brands, Bright Hospitality

Every kitchen I've stepped into has shaped me—has taught me resilience, precision, and the beauty of creating something from scratch. From my mother’s kitchen to the Michelin-starred restaurants of France, this journey has been about more than just cooking; it’s been about finding my voice through food. 

Switching professions from advertising to culinary came with its own set of challenges—from a lack of culinary schools in India at the time and challenges faced by women in the field. Espressos Anyday is an extension of that—where nostalgia meets technique, and where every dish carries a piece of the places I’ve been, the lessons I’ve learned, and the stories I want to tell.

She says, “I personally follow the "10,000- hour rule" popularized by Malcolm Gladwell. You would likely become highly proficient or even an expert in a skill if practiced dedicatedly for at least 10,000 hours.  That's how I learnt my way around a professional kitchen, since I switched my profession, in my thirties.”

7. Chef Megha Kohli, Partner at Mezze Mambo

Chef Megha Kohli’s journey in the culinary world is one of passion, perseverance, and innovation. As the Chef Partner at Mezze Mambo, a Mediterranean restaurant in New Delhi that celebrates the diverse flavors of the Silk Route, Megha brings a wealth of experience spanning fifteen years—an impressive feat for her age. From her early days in the kitchen with her grandmother to being awarded Times Chef of the Year 2020, her story is as rich as the flavors she crafts.

Her formal culinary education began with the prestigious Oberoi STEP program, where she honed her skills at Udaivilas, Udaipur. Selected for the Oberoi Centre for Learning and Development (OCLD), she trained in premier properties like The Trident, Mumbai, and even worked alongside Michelin-starred chef Norbert Niederkofler. However, her desire to break away from hotel kitchens led her to fine dining, where she made her mark as Head Chef at Olive Beach and later as Project Head at Fabrica by Chef Saby. It was at Lavaash by Saby, India’s only Armenian restaurant, that Megha truly cemented her place as a culinary innovator.

Through her career, Megha has championed regional Indian cuisine, sustainable sourcing, and mentoring young chefs, reinforcing that food is more than just technique—it’s emotion, history, and connection. As she continues her culinary evolution, Megha remains a pioneer in redefining modern Indian gastronomy, one plate at a time.

8. Chef Swati Harsha, Head Chef, Hylo

Chef Swati Harsha’s path to the kitchen was far from conventional. After years in advertising and banking, her passion for food took over, leading her to explore India’s culinary heritage and eventually head the kitchen at HyLo. Her cooking is rooted in storytelling, tradition, and a deep love for regional flavors.

The food industry today is shifting towards authenticity and preserving culinary heritage. It’s no longer just about innovation but about honoring traditions, reviving lost recipes, and making them relevant for modern diners.

"For aspiring chefs, food is more than ingredients—it's memories, heritage, and emotion on a plate. Cook from the heart, and the rest will follow."

9. Chef Malavika Pratap, Head Chef, The Dimsum Room

Chef Malavika Pratap’s journey has taken her from the rigorous training of the Taj kitchens to leading The Dimsum Room, where she blends tradition with innovation to redefine Mumbai’s dim sum experience. Her passion for East Asian cuisine and dedication to craftsmanship shape her approach to modern dining.

The culinary industry has evolved to embrace sustainability, cultural storytelling, and a deeper appreciation for global influences. It’s no longer just about technique—it’s about the stories behind each dish and the experience it creates.

"Respect tradition, push boundaries, and let your curiosity lead the way."

Founding and scaling a company is never simple, but for women, it is typically filled with even more obstacles—biases, assumptions, and the assumption of doing work and home life simultaneously.

Ever wondered how women are making their mark in the restaurant industry which is a male dominated one? Many women restaurateurs have successfully launched their restaurants marking their success in the industry. Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry. Read to know about their journey, challenges and advice they would like to give for future entrepreneurs.

1. Radhika Dhariwal - Director & Founder of Passcode Hospitality

After completing her degree in psychology in the US and Master’s at NYU, she would often visit speakeasies and cocktail bars. After moving to India, she accidentally entered the F&B industry. Her brother wanted to start a nightclub, but instead, they launched India’s first speakeasy-style cocktail bar, PCO, just around the corner from their house in Delhi. 

Thirteen years later, they have 22 restaurants across the country, including brands like Jamun, Pings, Saz, Mister Merchant, and ATM, with locations in Delhi, Mumbai, Goa, Pune, Hyderabad, and Kolkata.  During COVID, when all the restaurants were shut, they launched Maya Pistola Agavepura—India's first aged premium agave spirit. 

“I would say choose something you are passionate about so that it is easy to stay the course, stay dedicated. Not everything is meant to be easy work hard, stay committed, and you will break through. Be mindful of the world around you, choose your battles wisely, and know when to let things go,” she shared.

2. Minakshi Singh, CEO & Co-Founder, Thirsty Three Hospitality Pvt Ltd

“My journey started when I was in second year of hotel management, did bartending at that time and pursued bartending course after college,” said Singh who is known for brands like Sidecar, Speakeasy, Café Lungta, Bhumi Farms, The Brook and India Bartender week.

Talking about challenges she faced, “I could not do bartending back then as there were hardly any women even though I had done the course. I did beverage marketing, sales, training and much more and I got varied level of exposure which helped me grow as well.”

3. Niketa Sharma, Managing Director, Keish Hospitality
Her journey in the hospitality industry has been a rollercoaster of challenges with learning and incredible growth. Started her career at the age of 22, fresh out of MBA from Les Roches, Switzerland; she is known for creating The Thane Club, Blah, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen.

From securing the right locations to building a reliable team and ensuring consistency in operations, every aspect of the business required patience and perseverance. Over the years, they have successfully launched 6 restaurants across different locations and are exploring expansion opportunities in Mumbai and other cities. 

“To every woman out there dreaming of starting something of her own believes in yourself and take that first step. The road will not be easy, but the challenges you face will only make you stronger. Surround yourself with people who uplift you and understand the value of persistence. The world needs more women in leadership, and your journey, no matter how small it seems today, can inspire the next generation,” she pointed.

4. Mickee (Pratima) Tuljapurkar, Founder La Loca Maria and La Panthera

Opened La Loca Maria as a cozy 25-seater Spanish restaurant with her husband, Chef Manuel Olveira, the restaurant quickly gained popularity. Leading them to expand to a 75-seater within a year, and launched La Panthera, a modern European restaurant with a 100-seater in BKC. She says, “The journey hasn’t been easy, but it has been super rewarding to bring these two restaurants to life. It’s a high-pressure job, especially with all the other challenges like managing staff and keeping an eye on costs,” she mentioned suggesting that for anyone in this industry—regardless of gender—is to prioritize two essential areas: your work and the relationships you build.

Understand your limitations, and don’t hesitate to seek help from those who know more than you. Just because you’re still learning doesn’t mean you’re incapable; you can always find a solution. Learn to say no when necessary and trust your judgment from the start.

5. Nidhi Singh, Co-Founder, Samosa Singh

Samosa Singh is empowering women at every level—be it leadership, operations, production, or innovation. Their production workforce today comprises nearly 35-40% women, which is evidence of their commitment towards creating a gender-diverse workplace. 

“This International Women's Day, let us pledge to push for quicker action, break down barriers, and build an industry in which all women can thrive. Because when women thrive, businesses prosper, and society reaps the rewards. Think Big! Let's lead, let's inspire, and let's create a world where every woman entrepreneur can realize her true potential,” pointed Singh.

6. Poornima Somayaji, Founder – Aragma, Pune  

Poornima’s journey in the restaurant industry has been deeply personal, driven by a passion for food and storytelling, with a focus on everyday ingredients. She envisioned Aragma as a space where dining becomes an experience.

“Like many women entrepreneurs, I’ve faced challenges—navigating an industry that has traditionally been male-dominated, earning credibility as a first-time restaurateur, and balancing creative vision with business viability. However, each challenge has reinforced my belief that resilience, adaptability, and a strong support system are key to success,” she shared by pointing that the challenges will be real, but the industry needs more women to shape its future, not by fitting in, but by leading in their own way. 

7. Lalitha Dutta, Managing Partner, Firewater Neo Kitchen & Bar

“My journey into the culinary world wasn’t a straight path. Growing up, my dad’s pharmaceutical business taught me the dedication, but it was food that truly captivated me. After my MBA and a stint in corporate, I followed my passion,” she said.

With 4 outlets in Hyderabad, the journey has been about self-belief, building a strong team, and proving that hard work and talent can break through any barriers. “Young women aspiring to thrive in any venture: Own your passion with confidence, invest in your skills and connections, and stay curious and adaptable. Success comes from resilience, authenticity, and the courage to challenge norms,” she further added.

8. Arpita Ganesh, Partner and CEO of Catch44 Hospitality

Her journey has been one of resilience, passion, and breaking stereotypes in every industry she has been in as she launched ‘The Bah’ and ‘The South Place under Catch44 Hospitality. Despite the progress made, Arpita has faced challenges, especially in overcoming traditional mindsets and biases, particularly among staff from rural backgrounds. She advocates for a 70/30 female-to-male ratio in frontline roles to further empower women in the industry.

“Believe in yourself, take calculated risks, and push past societal limitations. Women have the potential to lead, innovate, and transform the hospitality industry. With confidence, determination, and a strong support system, they can break barriers and redefine success on their own terms,” commented Arpita.

9. Kareena Bulchandani, Founder, MOKAI 

When we started Mokai in Mumbai, had doubts—mainly because it’s on a one-way street, right next to two well-known spots like Veronica’s and Subko. Starting something different without any background in hospitality was tough, Mokai is a café built on unique experiences—nothing is ordinary here. Kareena has played a key role in curating a one-of-a-kind menu featuring over 50 unique beverages, each distinct in flavor yet crafted with unwavering consistency.

“There will always be people who don’t believe in you—let them be. Those same people will be the one eager to work with you once you succeed. This world is full of people who think they know it all but proving them wrong is one of the most rewarding feelings. If you fail the first time, that’s okay. If you have a vision - NOBODY can ever stop, you from achieving it - Just Manifest” she added.

10. Shreya Nayyar, Co-Founder of The Bagh

When Shreya started ‘The Bagh,’ her goal was to build a space that wasn’t just another restaurant or bar, but an experience deeply rooted in a passion for hospitality. Bringing something contemporary yet soulful to Amritsar, a city known for its heritage and culinary legacy, was both thrilling and challenging.

Their latest concept is all set to redefine dining experiences in Amritsar. The new restaurant is a 5,800sqft with globally inspired dishes, indulgent desserts, and a good cocktail programme.

“The world is shifting, and the hospitality industry is no exception. Women are no longer just participants; we are change-makers. If there’s one thing I’ve learned, it’s that waiting for the “right moment” is a myth. The moment you decide to back yourself is the right one. Build fearlessly, learn constantly, and never hesitate to take up the space you deserve,” shared Nayyar.

People are well aware that dining has evolved around the years as everyone wants something unique in their dining experience and why not? Experiential dining in India has been revolutionized from simple meals to immersive culinary journeys that connect diners with tradition, flavors, and storytelling, also driven by evolving consumer preferences and innovation.

Culinary tourism is gaining momentum, positioning India as a key destination for food enthusiasts. The revival of forgotten culinary traditions with a modern twist, combined with curated tasting menus and interactive elements, is reshaping the dining landscape, making experiential dining a defining trend in India’s hospitality industry.

The Market
The full-service restaurant sector is projected to grow at a CAGR of 11.28%, reaching USD 64.72 billion by 2030. The sector has seen a 6% growth in food and beverage output in 2023, driven by increasing consumer demand for authenticity and regional cuisines. Reports indicate that 72% of South Indians prefer traditional dishes over modern fast food, highlighting a shift toward nostalgia-driven dining. 

Shift from Traditional dining to immersive experience
There's been a significant shift from traditional dining to a more sophisticated and immersive experience. The focus has moved from just taste to a multi-sensory experience – the ambience, the service, the presentation, and the story behind the food. It’s a healthy balance of the two - the table side theatrics and the overall plunge into the sensory overload at restaurants is tempered by good food and drinks, the quality of which is undeniable.

Commenting on this, Aji Nair, CEO, Mirah Hospitality said, “Rajdhani Thali has been at the forefront of this shift, offering an authentic Rajasthani and Gujarati experience with warm hospitality and regional delicacies served through traditional rituals. As regional cuisine-driven dining gains momentum, Rajdhani continues to set the standard by preserving time-honored recipes, curating festive thalis, and celebrating India’s rich culinary heritage. We continue to align with these trends by preserving heritage flavors, curating festive menus, and enhancing service experiences.”

The Trends
There’s a clear trend towards refined dining experiences that blend global influences with local sensibilities. There is a rise in demand for curated menus, wine pairings, and interactive dining formats. People want to explore new flavours and techniques, but they also appreciate the familiar comforts of Indian hospitality. 

The trend is definitely towards authenticity. There's a growing appreciation for regional cuisines, for locally sourced ingredients, and for the stories behind the dishes. People want to connect with their roots or discover new ones, through dining.

The Foreseen Challenges 
Maintaining consistency and innovation in a rapidly evolving market is a major challenge. While, staffing issues, rising costs, marketing and brand awareness are also seen as the foreseen challenges in the industry.

Rinka Jha, Founder, Two Gud Sisters said, “You need to invest in continuous training for your staff, and to stay up to date on global culinary trends. You also need to be mindful of sustainability and ethical sourcing. The key is to balance innovation with authenticity, and to create an experience that is both exciting and meaningful.”

“The biggest challenge is keeping that genuine feeling alive as things scale. It's easy to lose the personal touch. To combat that, it's important to focus on training the staff to be hosts, not just servers. Create spaces that encourage conversation and connection. It is about remembering the core of why we are in the hospitality industry,” commented Alay Ingle, Founder, The Corner Room.

Adding his views, Ranjit Bindra, Founder & MD, Bastian Hospitality notes, “When something like experiential dining just becomes a trend that restaurants focus on, the quality of what diners have really come for - the F&B - quickly diminishes. It is important for restaurants to not be swayed by trends alone, but to focus first on their USP’s after which experiential dining should be added, if it makes sense for the cuisine and the restaurant. We are lucky at our restaurants to be able to offer both excellent quality F&B as well as lasting memories when it comes to our programming around our dining and our bar.”

Promoting Dine-ins through Social Media
Social media is a powerful tool for showcasing the artistry and sophistication of modern Indian dining. It allows creating a visual narrative that captures the essence of the dining experience. Social media amplifies brand presence through influencer collaborations, real-time customer reviews, and visually engaging food content. 

Pointing out how this benefits restaurants, Timanshu Mokal, Co-Founder, Amelia explains, “It’s where restaurants show off their best, using visuals and influencer buzz to draw crowds. They engage directly with diners, building community and creating excitement with limited time offers. Looking forward, we can expect more immersive tech like AR and more. People sharing their experiences will continue to drive trends, making social media the central hub for how we discover and enjoy dining out.”

The Future
The future is quite certain that with more personalized and immersive dining experiences, with a greater emphasis on technology and sustainability. But the core experiences will always be about creating a memorable and enjoyable culinary journey.

It is quite evident that South Indian Restaurants are quite popular in India and in international markets. With the growing need of comfort food, there is a boom in the restaurant industry especially for the South Indian food internationally. The cuisine of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territories of Pondicherry and Lakshadweep are all considered to be part of South Indian cuisine. Spices like mustard seeds, curry leaves, tamarind, and asafoetida are frequently used in South Indian cuisine; the spice level may differ as per the consumer preferences.

With South Indian restaurants thriving, the full-service restaurant market in India is expected to grow to USD 64.72 billion by 2030. The brands are expanding through various models which are Franchising Model where many brands, like have expanded through franchising to minimize operational risks, targeting areas with high Indian and South Asian populations, such as the US, UK, UAE, Canada, Australia, Singapore and Southeast Asia, adapting to local markets where they can tweak the menus slightly to cater to local tastes while maintaining authenticity (e.g., Jain-friendly or vegan versions of dishes), tech & delivery expansion wherein brands can partner with food delivery platforms to reach a broader customer base and premium positioning & branding in which some brands are positioning South Indian food as a premium, healthy dining option rather than just street food.

Trends & Innovations in the International Restaurant Industry
While Chef Kishore Kumar Neethinathan, Executive Chef, Radisson Blu Hotel and Suites GRT Chennai & Ministry of Chutneys added his views on trends in the international restaurant industry.
•    Plant-Based & Vegan-Friendly Menus – Many global consumers prefer plant-based food. South Indian cuisine already has many vegetarian options that can be marketed effectively.
•    AI & Automation in Kitchens – Brands are using AI-powered kitchen robots for dosa making, reducing labor dependency.
•    Sustainable & Eco-Friendly Packaging – Growing demand for biodegradable and compostable food packaging.
•    Ghost Kitchens & Virtual Brands – Cloud kitchens allow brands to expand without major investment in dine-in spaces.
•    Tech-Enabled Customer Experience – Self-ordering kiosks, AI-powered recommendations, and blockchain for food traceability.

Challenges in International Expansion & Solutions
1.    Ingredient Sourcing
              Challenge: Finding authentic ingredients abroad can be difficult, impacting food taste and quality.
              Solution: Partner with local suppliers, import key ingredients, or set up centralized production hubs.
2.    Cultural & Dietary Preferences
              Challenge: Some global consumers are unfamiliar with fermented foods like dosa or idli, and spice levels may need adjustment.
              Solution: Educate through storytelling, food tastings, and clear menu explanations. Offer milder spice variations without compromising authenticity.
3.    High Operating Costs
              Challenge: International markets have high labor and rental costs.
              Solution: Lean operations with smaller, tech-enabled kitchens, cloud kitchen models, or co-located food court outlets.
4.    Regulatory & Compliance Issues
              Challenge: Each country has different food regulations, tax structures, and labor laws.
              Solution: Work with local consultants and legal experts, use franchising or joint ventures for easier market entry.
5.    Brand Awareness & Competition
             Challenge: Competing against well-established Indian and global brands.
              Solution: Differentiation through unique dishes, storytelling, digital marketing, and collaborations with influencers.

“South Indian cuisine may be too spicy or different from local tastes, requiring adaptations to menus. Not all guests are familiar with Indian flavors and spice level, so there is a strong reason to tweak the menu and the recipe to adapt the local taste buds. To overcome the challenges, brands should have strategic partners within each country who understand the local regulation rules and laws, which streamline the overall operations,” notes Anand Krishnan, Director, Namma Veedu Vasanta Bhavan.

Anand adds, “VB WORLD, the new avatar of Namma Veedu Vasanta Bhavan, offers a unique culinary experience with the combination of international and pan-asian cuisines. A lot of countries do have an own rules and regulation for the labor visa, it to overcome we must keep average of 30 to 40 employees as a buffer for the upcoming projects,” 

 “We have successfully expanded our footprint by bringing the rich legacy of Dindigul-style biryani and Tamil Nadu’s culinary heritage to international markets. While India remains a priority, we are strategically expanding in the Middle East & Sri Lanka. Our growth model focuses purely on company-owned outlets to scale efficiently. Our vision is to globalize South Indian cuisine while preserving authenticity. The future lies in hybrid dining models, tech-driven experiences, and sustainable expansion,” shares Nagasamy Dhanabalan, Managing Director, Dindigul Thalappakatti Restaurant

There are various challenges in manpower for international expansion which includes:
1.    Shortage of Skilled Indian Chefs- South Indian cuisine requires specialized skills (Dosa making, Sambhar preparation, Tiffin dishes). Finding chefs abroad who can replicate the authentic taste is a challenge.
2.    High Labor Costs in International Markets- Countries like the US, UK, Canada, and Australia have strict labor laws and high wages, increasing operational costs.
3.    Work Visa & Immigration Restrictions- Many countries have strict regulations on hiring foreign workers, making it difficult to bring chefs from India.
4.    Cultural & Language Barriers- Hiring local staff may lead to communication gaps and difficulty in training them to prepare traditional dishes correctly.
5.    Employee Retention Issues- High turnover rates in the restaurant industry can lead to inconsistent service and additional training costs.

How to Compete with Other Brands in International Markets
Nagasamy discussed about the competition with other brands in the international markets which includes:
1.    Emphasize Health & Authenticity – South Indian food has a natural health advantage (fermented foods, low oil, and gluten-free options). Positioning it as a wellness choice can attract a wider audience.
2.    Strong Digital & Social Media Presence – Using Instagram, YouTube, and TikTok to showcase food-making videos, traditional recipes, and customer experiences.

3.    Strategic Partnerships – Collaborating with local grocery stores, Indian cultural events, and food bloggers to build brand presence.
4.    Menu Innovation –  Creating fusion dishes that blend South Indian flavors with local tastes (e.g., dosa tacos, idli burgers).
5.    Experiential Dining – Offering unique dining experiences like live dosa counters, self-ordering kiosks, and interactive storytelling about South Indian cuisine.

Future in International Markets
South Indian restaurant brands are scaling internationally, driven by the global demand for regional Indian cuisines. The future is certain that the market is expected to grow internationally with more brands competing globally and expanding in the untapped markets.
 

Born in Vadodara in 2018, Thyme & Whisk has blossomed into a beloved dining destination with 16 locations. Brainchild of Chef Bobby Patel, Tapan Patel, Parth Gheewala & Dharti Gheewala, the brand is captivating diners with its innovative approach and unwavering commitment to quality.

Fueled by this vision, Thyme & Whisk has ambitious expansion plans. The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years. This strategic expansion will see Thyme & Whisk enter new markets, bringing its unique culinary vision to major cities like Delhi, Mumbai, Bangalore, Chennai, and beyond. In an Exclusive interview with RestaurantIndia, Bobby Patel and Parth Gheewala, co-founders at Thyme and Whisk and Mad Doh shares about their journey, expansion plans, vegetarian dining and much more. Excerpts:

How it began?

Chef Bobby is an electrical engineer, worked in Larsen & Tourbo for 5 years. “Since childhood, I loved cooking and baking and always loved playing around flavours. When we had to go to vegetarian restaurants in India. It was pretty basic and there was no global cuisine being served by restaurants. So, we came up with the idea of starting something on our own where we serve different varieties of veg food,” he shared

Creating experiential dining

The inspiration comes from my passion which is now my profession. Along with fine dining, we make that the creativity is top-notch in our brands. We have finger millet ragi flour pizza, it’s all about creating experiential dining. The first restaurant was launched in 2018 in Vadodara, Gujarat. We have a vast variety of vegetarian menu and a great selection of desserts as well. We have Cookies, Dubai Kunafa among others. 

USP of the Brand

Indians are very well-traveled these days. Fresh hand-rolled pastas are made every day in our restaurants. We are serving easily digestible pizzas. In Mad-Doh, we have Neapolitan pizzas and thin-crust as well. We have vegan, jain, salads and healthy menu and it can be customized as per consumer preferences. The menu is common throughout all the outlets. The innovations are added in all the outlets.

Overcoming Challenges

The biggest challenge was acceptance by the consumers. We educated the customers about the dishes, and we got a great response. The prices were little higher like for eg, 800 for 2 people or depends on what you order. Since, we cater to various cuisines; we make sure that we prepare in-house sauces for the food we prepare. To get all the good quality ingredients was one of the biggest challenges we faced in the initial stages.

Future of vegetarian dining

People are health-conscious these days and they are eager to know what’s in their food. The vegetarian and vegan dining are going to boom in India in the coming years. Lots of chefs are focusing on vegan dining; people want to have vegan or vegetarian in a luxurious place. We also ensure that food wastage is less. In Mad Doh, we have smaller plates, while in Thyme and whisk we serve the right portion to the consumers.

Equal Responsibility for all the partners

Bobby looks into culinary section and innovations, Tapan looks after staff management, Parth looks into expansion plans, while Dharti looks after the interiors for all the outlets. “We ensure all the ideas are discussed well before the execution,” shares Bobby.

Expansion plans
We have 17 outlets for Thyme and Whisk, 1 outlet for Mad Doh. We want to expand in all cities and have international expansion plans as well. This year, we are opening 4 cloud kitchen brands focused on specific segment each– burgers, biryanis, Indo-chinese, shakes and juices respectively. We will grow in company outlets more and franchise as well. In Thyme and Whisk, its 90% dine-ins and in Mad Doh, its 75% dine-ins.

People are coming up with regional cuisines, millet-based recipes, AI driven menu will be on rise, technology advancement and much more.

Message for Women Restaurateurs:
‘Have the clear goal and passion, build your own niche and believe in yourself rather than having self-doubts.’

Extending its reach to Chennai, the highly anticipated conference and awards show, "Restaurant India Awards Kerala and Tamil Nadu Edition," hosted its first edition on Leadership Series on February 12, 2024, at The Westin, Chennai. The conference witnessed a great footfall from the restaurant and F&B fraternity and was graced by the presence of top restaurateurs, policy makers, food service professionals, chefs and consultants from the region.

Preetima Bharadwaj, CEO, Franchise India gave the opening remarks which was followed by the panel discussions; ‘How Legacy Restaurants are Fuelling Innovation Yet Maintaining Consistency’ and ‘C-Suite insights.’

In the legacy session, Dindigul Ponram Biriyani and Namma Veedu Vasanta Bhavan's Director participated along with Chef Nikhil Nagpal, Chef Culinaire, Avartana, ITC Grand Cholaas the moderator. 

Anand Krishnan, Director, Namma Veedu Vasanta Bhavan emphasized on how the new age generation isn't willing to pursue the family business or restaurants as their career. He says, "It becomes challenging to maintain the age-old brand name in the industry. For the first-generation entrepreneurs in the restaurant sector, it will not be challenging than the legacy brands that are existing in the industry since decades.”

Elaborating further, Mani Ram Selvaraj, Fourth-Generation Entrepreneur, Ponram Biriyani Restaurant shares, “For us, it's like we have been growing more with each generation. It has always been more of word of mouth for us rather than online marketing."

Highlighting on how they maintain the authenticity, he adds, “We source the local ingredients from different places to ensure that the spice level remains the same in each location and in all the outlets as we believe that spices play an important role in the authentic cuisine."

The last session was focused on "Food Entrepreneurs/CEO's/Chefs highlight the Industry, Impact, Investments, Innovation, and intent for Building a Thriving Restaurant Business." Tarun Mahadevan, Managing Director, Advantage Foods moderated the session.

Amrut Mehta, Director, The Little Italy Group spoke about the evolution of Italian food in India and how they are focusing on being in the vegetarian category while representing their brands. He adds, “We have many Indianised versions of Italian food. We innovate as per the trends. Although, there is a craze for healthy option these days, so we have a menu for that as well.”

"We have brands in different formats. All of them are different from one another. For us, what's important in restaurants is the size, space and staffing, as we believe that these three things play major role in shaping up the restaurant as a whole,” mentions Shriram Rajendran, Chef and CEO, The Table.

Adding further, Shriram said, “The sale of vegan options is less for us. We do have gluten free icecreams and what we have seen is that 97 percent of compound chocolates are used in India for desserts and icecreams. People are not able to differentiate between the compound one and the original taste of chocolate. As the compound one is cheaper, everyone prefers that.”

The Awards Ceremony
Restaurant India hosted Restaurant India Awards- Kerala and Chennai edition in the evening that saw many notable restaurant owners, celebrities and chefs including M Mahadevan, Chairman & MD, Advantage Foods, Chef Nikhil Nagpal, ITC Grand Chola, Master Chef Tamil Judge Rakesh Raghunathan and Bigboss Tamil Runner-up Soundariya Nanjundan, amongst others joining for the celebration.
 

With Valentine’s Day around the corner, who does not like to go for a date with your loved ones, right? Still planning your date with your loved ones on the special day? We are here to help you for the last-minute arrangements. Here’s the list of restaurants to celebrate your big day.

Tikitii, Goa
At Tikitii, Goa, let the magic of the beach create the perfect atmosphere for a memorable party. Tikitii is the ideal location for romance by the sea because of the sound of the waves, the sparkling lights, and the tropically elegant atmosphere. Savor a specially designed Valentine's Day menu and take in the airy atmosphere as you commemorate love in the most charming setting, whether it's a romantic date night or an enjoyable Galentine's Day get-together.

The Big Tree Cafe, Jaipur
Celebrate Valentine's Day at The Big Tree Café in Jaipur, a mystical haven where romance and nature collide. It's the ideal location for a romantic supper or a happy Galentine's Day celebration because of its charming outdoor setting, sparkling lights, and calm atmosphere. Savor delectable Valentine's Day fare like Love Letter Crepe, Rose Sauce Pasta, and Ravioli Hearts, as well as expertly made cocktails like Strawberry Colada and Hibiscus Margarita, all of which are sure to make your evening genuinely unforgettable. 

Ocho, Bandra

Savor delectable dishes like Lamb Birria Tacos and Pulled Jackfruit Tostadas, expertly paired with handcrafted cocktails, at Ocho, Bandra's first speakeasy-inspired bar. Whether you're toasting to love or friendship, Ocho's welcoming atmosphere and carefully chosen menu promises an unforgettable evening filled with great food, drinks, and treasured moments. Ocho's warm, intimate vibe and touch of old-world charm make it the ideal venue for a romantic dinner or a vibrant Galentine's Day celebration.

Baglami, Bandra BKC

This Valentine's Day, celebrate love at Baglami, Bandra BKC, where sophistication and decadence combine to create a genuinely unique dining experience. It is the ideal location for a memorable evening because of its exquisitely decorated interiors and cozy, romantic atmosphere. Enjoy a variety of delectable treats, such as the creamy Brioche Sliders and the crispy WabiSabi Chips, before finishing with the deep Red Velvet Passion Fruit Swiss roll. 

Sixteen33, Bandra

In the center of your favorite neighborhood, Bandra, Sixteen33 is your cool, casual Valentine's Day spot. Ignore the over-the-top romances and roses and enjoy some great pours and rosé instead. If you're not in the mood to dress up, we welcome you as you are here for some great food and a romantic vibe that breaks your first conversation nerves without trying too hard.

CrayCraft, Andheri

Celebrate love in a setting as distinctive as your story at Craycraft. Craycraft's cozy atmosphere, earthy hues, and elaborate design elements combine heritage and contemporary style to create the ideal romantic getaway. Savor delectable treats like Tastes Like Strawberries, Cherry Blossom Sushi, and the Heartbreaker, all of which are matched with expertly made drinks that enhance each bite of the specially designed Valentine's Day menu.

Rude Lounge, Multiple Locations

Rude Lounge is the place to go if you want to celebrate Valentine's Day in style. This lively hotspot, which has sites in Powai, Malad, and Vashi, offers a lively atmosphere that is ideal for couples who enjoy delicious food, lively music, and a lively environment. Savor popular dishes like juicy burgers, loaded nachos, and specialty beverages while taking in the vibrant atmosphere. Before starting an evening filled with delicious cuisine and music, take in the stunning sunset from their rooftop views.

Nouba, Jaipur

Enjoy a specially designed Valentine's menu that features dishes like Nouba Special Chicken Chili and Tai Pai Chicken paired with expertly crafted cocktails that add a touch of magic to your evening. Nouba is Jaipur's ultimate destination for an unforgettable celebration, and its chic ambiance, vibrant energy, and stylish interiors set the perfect mood for a dreamy date night or a lively Galentine's soirée.

PCO, Mumbai

PCO honors "Bubbles in the Air," a month-long celebration of love in all its forms. Their unlimited bubble brunch is the ideal way to drink, enjoy, and celebrate, whether you're organizing a romantic date, a Galentine's Day get-together, or a special relationship celebration. The menu, which is curated by Head Chef Edjose Fernandes, combines foreign flavors with decadent brunch mainstays, such as Belgian Pork Belly Skewers and Croque Madam Bacon-Wrapped Prawns. Enjoy limitless pours of Shelton Fernandes' classic cocktails, such as the fruit-forward Sangrias, Espresso Brulee, and Sbagliatos, which are made for effortless drinking and endless toasting. 

CosyBox, Gurgaon
Cosy Box Gurgaon welcomes to celebrate love during Valentine's Week in a unique and passionate way. Savor a carefully chosen selection of romantically themed cocktails that are designed to arouse your senses and create the ideal atmosphere for romance. Each handcrafted drink, which features exotic flavors, rare botanicals, and opulent garnishes, is carefully crafted to deepen your connection, whether you're celebrating with friends or your significant other or just taking some much needed "me time."

Daisy Mae, Delhi
Enjoy love with a Mexican flair! This unique event honors romantic and platonic relationships while bringing the flavors of Mexico to your plate, inspired by El Dia del Amor y la Amistad, or "The Day of Love and Friendship."  Pollo Pibil serves as the signature dish. This spicy and flavorful chicken dish blends tang and heat, making it ideal for making Valentine's Day unforgettable.

Sheraton Grand, Pune Bund Garden Hotel
At the Sheraton Grand Pune Bund Garden Hotel, let love blossom. Enjoy a delicious culinary adventure with your special someone, starting with the velvety warmth of Maple-Roasted Pumpkin Apple Soup and ending with the refreshing sweetness of Vanilla-Poached Pear with Caramelized Nut Granola and Herb Cherry. Savor the rich embrace of Slow-Cooked Lamb Leg and Roasted Turkey from the Carving Station, while the freshest Seafood on Ice adds a touch of oceanic charm. Live Stations filled with Shawarma, Dim Sum, and Thai Grilled delicacies set the stage for handcrafted Crêpes and divine desserts that are as sweet as your love. 

ITC Gardenia, Bangalore
Indulge in a luxurious experience designed to create unforgettable memories with your loved one with ITC Gardenia. Elevate your evening in the serene ambiance of a personal cabana on the Lotus Pavilion lawns. Paired with a bottle of select sparkling beverages, this exclusive private dining experience sets the perfect stage for a magical celebration of love. You can also savor a Valentine’s brunch and dinner buffet amidst the lush vertical gardens of Cubbon Pavilion. This year our newest signature restaurant brings an exclusive tasting menu curated by chefs featuring 9 courses that present global gastronomy. 

Novotel Kolkata
Enjoy 'Love and Spices' at Ministry of Kebabs (MOK) and take a trip through the vivid flavors of India. Savor the delicate slow-cooked curries, flavorful, hand-ground spice mixes, and juicy, flame-grilled kebabs prepared by Executive Sous Chef Sirajul Rahaman. In a warm and sophisticated setting that creates the ideal atmosphere for a romantic evening, pair your meal with delectable, handcrafted cocktails or excellent wines.

Fiori, Lonavala
Valentine’s Day is just around the corner—what better way to celebrate with your partner than with great food and shared moments in the cozy, intimate setting of Fiori, Lonavala’s first glasshouse restaurant? For those who love the charm of a sunlit breakfast date, start with the Greek Savory Pastry, a crisp, flaky phyllo filled with spinach, feta, and fresh herbs. Enjoy a hearty Breakfast Burrito, a comforting Shakshuka, or a wholesome Cereal Bowl Parfait. Pair your meal with a Cinnamon Honey Latte, a Peanut Butter Flat White, or an Espresso Tonic for a bold kick. 

Ever wondered why restaurants are coming up with diet-conscious, protein-rich, calorie-deficit meal option, keto or healthier food options in their menu? It is obvious, the demand for healthy food and health-conscious dining options in restaurants is rising, driven by increasing awareness of nutrition, wellness, and sustainability among consumers. 

The shift towards healthier food in restaurants isn’t just hype. It’s a reflection of changing consumer priorities. Diner's today is making more informed choices, seeking food that not only tastes good but also aligns with their well-being. Whether it’s clean ingredients, balanced nutrition, or plant-forward menus, the demand is real and growing. Guests have become wary of what they put in their bodies. 

What’s pushing the growth?
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030. 

“This is a significant trend in the Indian restaurant industry, with consumers, especially younger generations, prioritizing health and wellness. The market for health and wellness food and beverages in India is projected to grow significantly annually, driven by consumer demand and increasing awareness of health and wellness,” says Suresh Jogani, Franchise Owner, Quattro Bistro, Churchgate.

So, is it going to stay? This trend is here to stay as it definitely has results which people are noticing. Sometimes, it is a bit challenging to get 100% organic ingredients or seasonal produce which is at its peak of nutritional value. But people are trying to eat more healthier, local and seasonal option and to much surprise around 80% millennial prefer healthy eating with the changing lifestyle.

It’s a Global Change
One reason for this shift is awareness. We all know that people are very much involved in social media. People now know more about nutrition through social media, documentaries, and research. The pandemic also made many focus on their health. But meeting this demand isn’t easy. Finding fresh, organic, and sustainable ingredients costs more. Plus, making healthy food taste just as delicious as comfort food is a challenge for chefs.

Pointing out his views, Chef Harpreet Singh Bhatti, Head Chef at The Nest by Waikiki says, “The good news is that the market for healthy eating is growing fast. Plant-based foods, clean ingredients, and balanced meals are becoming popular worldwide. To keep up, restaurants can use local produce, try new cooking techniques, and make familiar dishes healthier.”

“Restaurants that offer tasty and nutritious meals will attract more customers. As a chef, I see this as a chance to be creative while serving food that makes people feel good,” emphasizes Bhatti.

The Foreseen Challenges
The shift comes with its own set of challenges for us restaurateurs. Ever thought what can be the challenges? Quality ingredients cost more, inflation adds to it, sourcing can be tricky, and for many, the perception that “healthy food isn’t tasty” still lingers. Sourcing seasonal ingredients can be one of the challenges as well.

“Restaurants also walk a fine line between catering to health-conscious customers and retaining their core audience. No business can survive for long without profits, and the health conscious has still not become the core audience yet in India. So, it becomes important for restaurants to work on their narrative, their story and truly convince the customer about the premium charged for such offerings,” points Vijeta Singh, Partner, Cobbler and Crew.

She adds, “As awareness around nutrition, sustainability, and overall well-being deepens, and health-conscious dining will become a baseline expectation rather than an added perk. The restaurants that recognize this and strike the right balance between health, taste, and experience will define the future of dining. The question isn’t whether this movement will last - it’s whether brands are ready to evolve with it.”

Restaurants can overcome these challenges by:
So, what can be done to improve or overcome further?
- Investing in efficient supply chain management
- Collaborating with nutritionists and chefs to develop balanced menus
- Educating staff about healthy options
- Implementing effective menu engineering and pricing strategies

Tech-Influence
Technology is evolving in every sector. The traceability of ingredients to know exactly when it was harvested and from where and the scanning nutrition data of a fruit will be seen more as we grow further. Al will play a big role in farming at grass root level to help producers get the best produce with what they have. 

The Future
Healthy eating isn’t about missing out—it’s about enjoying food in a new and better way. Fresh and healthy is expensive, but processed and unhealthy is addictive. This trend is here to stay, driven by consumer demand and growing awareness of health and wellness. 

The most awaited Union Budget 2025-26 by Modi 3.0 was presented by the Finance Minister Nirmala Sitharaman in the Parliament today. With a strong focus on extending infrastructure status, mudra loans to homestay owners, Udaan connectivity scheme and increasing disposable income through tax relief is a major boost for the economic sector.

The Union Budget 2025-26 lays a strong foundation for transformative growth, particularly for the restaurant and hospitality industry and the real estate sector.

Increase in Consumer spending

“We anticipate increased consumer spending, leading to higher foot traffic in restaurants, more frequent dining out, and sustained demand for food delivery services. The budget's emphasis on urban redevelopment, including the ₹1 lakh crore Urban Challenge Fund and enhanced infrastructure spending, creates exciting opportunities for mixed-use developments and real estate projects,” adds Aayush Madhusudan Agrawal, Founder & MD, Inspira Global & Lenexis Foodworks.

He stated, “Additionally, the allocation of ₹1.5 trillion fiscal support for MSMEs is expected to drive capacity expansion, creating a ripple effect that will further fuel demand for industrial real estate. The support for Tier-2 cities and the focus on urban innovation will not only stimulate real estate growth beyond the metros but also bolster homebuyer confidence and encourage further expansion. From gig worker welfare to the development of smart, sustainable cities, this budget's holistic approach will drive India's next wave of economic progress, creating new avenues for investment, innovation, and growth across our industries." 

Launch of Mudra financing
Another encouraging development is the launch of Mudra financing for homestay enterprises. It will allow local company owners to launch and expand small tourism enterprises, particularly in less well-known locations. This will boost employment and promote travel to these areas.

"The National Geospatial Mission's efforts to enhance spatial data and mapping will help with improved infrastructure development and planning for the tourism industry. All things considered, these actions demonstrate the government's dedication to elevating India as a premier international travel destination and fostering fresh growth, employment, and innovation prospects in the industry," mentions K Syama Raju, President of FHRAI.

Major Relief for Taxpayers
The FM has proposed a major announcement on Income Tax Front as the Income Tax limit of taxpayers from Rs 7 lakh to Rs 12 lakh will have zero tax obligation from next financial year.

Commenting on the big move, Rahul Seth, Co-founder, Burger Singh says, "New income tax rates will boost consumption by easing the financial burden on the middle class, while term loans of up to ₹2 crore for first-time entrepreneurs will drive business creation and employment. As a QSR brand deeply connected with both sectors, we welcome these measures that enhance ease of doing business and financial inclusion, ensuring greater accessibility to quality dining options across India." 

While Rajat Agrawal, CEO, Barista Coffee notes, "Budget for the year 2025 entails more income in the hands of the middle class with exemption of income in the hands of the salaries class till INR 12 lacs, this will also benefit individuals at higher earnings. Higher income will support the agenda on spending and will support the middle class on their allocation of funds beyond their daily needs and could benefit the retail industry at large with more money in the hands of the middle class. Further lowering down of taxes for other than salaried class will also support spending."

“A deep-rooted plan to bring more investments on building infrastructure and connectivity through dedicated spends on new airports and routes, will further create an opportunity for large reach and mobility which will further support retail businesses with increase in better inter-city connectivity and tourism,” adds Agrawal.

Adding his perspective, Amit Jatia, Chairperson – Westlife Foodworld,(owner and operator of McDonald’s India W&S) points out, “I would congratulate the Finance Minister for presenting a prudent budget that lays out a futuristic blueprint, aligning with India's consumption driven economy and the vision of Viksit Bharat."

"The measures announced today are well-positioned to fuel India’s consumption engine through a smart fiscal framework. An increase in the tax ceiling to INR 12 lakh is a welcome move which will certainly strengthen household purchasing power, driving demand across sectors. I am particularly excited with the announcement of the proposed National Institute of Food Technology in Bihar. It is a significant step towards advancing food innovation and strengthening India’s retail and food ecosystem, fostering innovation, skill development, and economic growth," adds Jatia.

Extends infrastructure benefits
The government has proposed a major initiative of infrastructure benefits to hotels in 50 destinations in partnership with state governments, performance led incentives to states for destination management, hygiene, branding and marketing of destinations. 

Conclusion

With a smart fiscal framework and a five-pillar strategy for inclusive growth, this budget paves the way for an optimistic business environment and stronger consumer confidence benefiting the overall economy and organized sector players like us.

Award-winning Celebrity Chef Dipna Anand grew up in and around food industry. Her grandfather started the first Brilliant restaurant in Nairobi, Kenya in the 1950s; “It was a very much family affair,” Dipna recalls.

Dipna co-owns Brilliant in Southall and is the owner of Dip in Brilliant, a Punjabi café in Fulham, next to Chelsea Football Club.

In a tête-à-tête with Restaurant India, Celebrity Chef and restaurateur Dipna Anand speaks about her entrepreneurial journey with Brilliant and her new venture Dip in Brilliant.

Brilliant’s Journey From 36-Seat to 250+ Seater Restaurant

“It’s a very daring name. With the name like Brilliant, you cannot be anything less than Brilliant,” Gordon Ramsay had said once.

My dad used to help his brothers and sisters; they all were very much involved in the restaurant business in Kenya. And then there was a political issue back in Kenya when some of the family migrated to London. They had to leave the restaurant behind. Unfortunately, during that time my grandfather had passed away. My dad, his brothers and sisters wanted to kind of continue the name and the tradition. Within a few years my dad’s brother, Kewal, found a place in Southall. We started then with a 36-seat restaurant. Within no time we started gaining recognition - lots of them had migrated from Kenya to London – as people would recognise the name and that’s how Brilliant became more popular.

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We went from a 36-seat restaurant to a 250+ seater. The popularity grew organically. Today, we boast a reputation of more than 60 years of experience in the catering and hospitality industry. Of course, during that time my dad was running the restaurant in Southall. My mom would help dad in his restaurant business. She is a supercook but my dad is the main chef.

I think in the restaurant industry, it’s very important that you become a people’s person. You have to get that charisma, passion and show people that you are actually there to cater to their needs and giving them a great dining experience. Whosoever comes at Brilliant should say that they had a brilliant time at the restaurant.

Consistency and Outstanding Food Are the Keys

Chefs might change but my dad trains the new chefs on the recipes and, therefore, the recipes never change. That’s the beauty of Brilliant – outstanding food, quality is always the same, consistency is maintained.

On a typical Saturday, the footfall at Brilliant Southall is 200 and at Dip in Brilliant Fulham, it is 50.

Must Read: 15 Inspiring Indian Women in F&B Industry

External funding

My Fulham restaurant is a limited company and Southall one is in partnership. Till now, we didn’t get any external funding. We still consider it as an SME because we have less than 20 employees. A lot of people had asked for the franchise but we have been refusing so far. We might look about it in the future.

Dipna’s Journey as a Restaurateur

From the young age of six or seven, I remember going to the restaurant with my brother and trying to be helpful to my parents. I would ask my parents the questions related to the restaurant and that’s where my passion grew while watching them. I’m very much the people’s person.

At school, I wasn’t very good at the academic subjects. I was good at food technology and sports. I knew I need to carry on something vocational. And food is something I had a passion for. My career took off when I won a national award on one of my food technology projects – Low Fat Indian Food - presented by the British Nutrition Foundation. I had put low-fat Indian food in my restaurant’s menu as well. After winning this award, I decided to go to the University of London and do food technology in hospitality and catering. While I was doing my Masters, I was offered to teach at the University. I was teaching Indian cuisines; it’s been 13 years now. I won my second award presented by David Cameron as the Industry Personality of the Year.

“I see my failures as learning curves and I see them as a challenge.  I like to reflect. With whatever I do, I reflect on what did I learn and how I could do it better. For me, failure is never a failure.”

About Dip in Brilliant

I made my dad’s dream come true with my first cookbook, Beyond Brilliant; it has the recipes of my grandfather. After my first cookbook, I launched my first cookery school in Southall in London. In between, I had also done my own TV series on B4U Music called Dip in Kitchen. It was Indian cooking with a few contemporary twists. Recently, I launched my second book called Dip in Brilliant, after I opened my second restaurant with the same name in Fulham. It has got a smaller menu as the place is very small. But I call it a trendy Punjabi Café because I want that restaurant to be something that explains me – trendy and cool.

Also Read: Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh

‘Vocational Course in Cooking Should Be Made Compulsory at Schools’

In the UK, there is not enough emphasis in schools on vocational qualifications like food technology because it’s not compulsory to cook. When I go to the schools and talk to them, they are wowed by the cooking and then I do the cookery course with them. And it’s quite shocking that some of them don’t know the name of vegetables, even the simplest ones like mushrooms.

We need to educate more youngsters that there is such a profession in hospitality and catering.

‘You Can Always Tweak A Dish, But Don’t Confuse It’

We have got so many spices but a lot of people don’t know their health benefits. There are hundreds of ways to cook Punjabi food - this fact has been passed on to us from generations to generations.  I don’t think fusion is wrong but when you confuse the dish, it’s the problem. You can always tweak it. For example, soya sauce into a traditional palak chicken – it’s game over! You got to know how to balance the flavours.

Pros and Cons of being in a Family Business

Our restaurant is family run; it’s me, dad and my brother. Three of us run Brilliant in Southall and Dip in Brilliant in Fulham, London and it’s fantastic. We do have sometimes disagreement like in every family business and that’s how we make decisions.

There are more advantages in a family-run business – firstly, they say teamwork is a dream work and for us it does. It’s a family affair and we are successful because of this fact. We don’t leave our restaurants for the managers to run. We run the restaurants ourselves. And for us, that is the sole reason why we are successful.

Secret Recipe to Success

A strong family bond and togetherness have made us succeed. My father is the role model. I love his autocratic management style, and I see a lot of my father in me now. He is a very strong-minded person; he knows how to get the work done. And I am following his footsteps now. That’s most definitely one of the reasons why we are successful.

Tips for Aspiring Chefs

Have confidence in the kitchen - It doesn’t matter if you don’t know how to chop an onion. Nothing can stop you from learning. If you chop it wrong the first time, do it again and again, until you get it right. I teach 13-14 year olds how to roll a chapati.

Make the Use of Social Media - Let’s say someone is a home chef and is passionate about cooking. I would tell them to share on social media whatever they are cooking even if they are making an omelette, share on Facebook and Instagram.

Don’t be scared to enter the kitchen and experiment because you never know what you can come up with.

Don’t be reluctant to play with the spices. If you are missing a certain ingredient like in my biryani you might not be able to get whole coriander – leave it out and continue. Have that kind of attitude and continue.

Click To Read More Stories on Women Entrepreneurs

Shikha Pahwa, an International Business post-graduate from the University of Leeds, had never imagined opening a restaurant or anything related to hospitality. She tried her hand at a desk job for a year and realized it wasn't for her. It was during here University days that she had developed an interest in coffee and cooking. With a simultaneous interest in fitness/distance-running, she was keen on doing something where she could incorporate her passion in both these fields. With Cafe Qahwa, she has created a unique space, which offers a very trendy, feel-good menu as well as a great coffee blend. 

Shikha has also pursued her other passion, distance running, alongside and with that niche, personal experience, she was able to incorporate the health aspect into the Qahwa menu. For instance, a recent addition has been the Qahwa Activisers’ menu, which is specially designed for anyone who loves being active and energetic. She has always tried to utilize her knowledge and perspective as an athlete to add a special touch to her culinary contributions. 

In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.

The Love of Coffee Led to the Opening of Cafe Qahwa 

Pic Credits: Cafe Qahwa, Delhi

It was primarily for the love of coffee. I used to look for places with good coffee and, slowly, ran out of options. Another reason was the rarity of restaurants with early breakfast.  It was also quite hard to find healthy options – being an athlete, I have a more energy and health-oriented diet since the usual Delhi food is quite heavy. I wanted to create a unique space where foodies could also enjoy a fantastic coffee blend, apart from freshly-prepared quality food (even early in the morning!), and of course a more well-balanced menu. 

A Self-Taught Chef 

Apart from the research and time spent on finding the perfect location and people to set up the place, I wanted to learn more about the product I wanted to sell. I attended some workshops on coffee – I studied coffee processing, roasting, preparing, etc to acquire as much knowledge as possible. I also took up a temporary job at a cafe to see how a kitchen functions, as I had no background in hospitality. Since then, I have spent most of my time in the kitchen, experimenting and perfecting food recipes. I am a self-taught chef and there is always much more to learn! 

Key Things Shikha Pahwa Figured Out During Her Entrepreneurial Journey  

Pic Credits: Cafe Qahwa, Delhi

- It is important to be able to fill into any position in the business. Unforeseen circumstances occur sooner rather than later and doing that could save time and money. 

- Changes are always welcome. Whether it is for the customers or the employees, anything different or new can help in giving new perspectives. 

- A team works better if they’re given a little flexibility. It may not be exactly as per the books, but sometimes ignoring smaller things can help achieve something bigger and more impactful. 

Must Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

Business Sense and Food, Both are Equally Important for a Restaurateur 

It is difficult to pick one, both are equally important. Food is the core, the foundation of the restaurant; while the business sense drives it forward. 

Cafe Qahwa’s Menu is Especially Crafted for Energy Lovers 

There is a great mix of people that we host at Qahwa. It’s not just restricted to families, students and working people- we also have groups of runners, cyclists, board-gamers, poets/writers, motorcyclists& many more. Being a marathon runner myself, I know many of our regulars who are athletes or even active individuals. In fact, I, recently, launched a Qahwa Activisers’ menu for just this kind of audience; this menu is specially crafted for energy lovers. 

Cafe Qahwa is an Urban, Feel-good Restaurant  

Pic Credits: Cafe Qahwa, Delhi

An urban, feel-good restaurant where we serve fresh, delicious and unique soul food and aim to combine the casual cafe atmosphere with a diner style menu.

Qahwa's ambience is casual and laid-back, plus the menu offers freshly-made meals for any time of the day, including all-day breakfast in Delhi. In addition to that, the coffee menu is extensive and creative. In fact, we have many unique flavour combinations/recipes, that are rarely seen, in our menu. We have a well-balanced menu that focuses on flavour as well as on health and well-being.

Footfall at Cafe Qahwa

Approximately 200 people on weekdays and 350 people on weekends visit Cafe Qahwa.

The Expansion Plans

We serve a full-fledged food and beverage menu daily from 7 am to 11 pm. We also specialize in group reservations and cater to a variety of organised groups/events. I do plan to expand in the near future.

Also Read: Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh

Favourite Item on the Menu

Pic Credits: Cafe Qahwa, Delhi

The latest addition to the menu – Biryani. Having had no professional training per se, it took a lot of time and patience in getting this dish right. It was a learning experience, but it was definitely worth all the effort. In the end, what I achieved was a flavourful, yet, relatively healthier Biryani, with a completely unique and in-house blend of spices.

Cafe Qahwa is one-of-its-kind

Definitely another Qahwa, if I have to open another restaurant! I believe Qahwa is one of a kind and would like to continue on the same path.

About the Location of a Restaurant

Location is key for any restaurant. We would have to look at the possible accessibility it would have to the clientele we would like to target.

Challenges Faced as a Woman Entrepreneur 

Unfortunately, women entrepreneurs are not taken seriously, whether it is sourcing raw material from vendors or acquiring the licenses/permissions from the government authorities. It is a harsh reality, but one which has to be accepted in practicality. It is only determination and perseverance that has allowed me to get this far.

In Pics: 7 Women Changing Food Service Scene In India

Key Learnings

Something or the other will always go wrong. It’s better to be prepared with back-up/alternatives.

- Product quality is extremely critical and deserves ample attention.

- Staffing will always be a challenge and your key strength.         

- Be open to criticism and develop a thick skin! 

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A themed restaurant is more than a meal! It is a great idea to make your business stand out in the crowd. It is not about cuisines only. A unique restaurant idea could boost your business too. People look for greater concept restaurants which could draw them to spend some quality time. Nowadays, people are looking for an exquisite and memorable experience that could only be created with the right ambience and food. If you are reinventing a concept or starting a new restaurant, these unique themed restaurants in India will serve as an inspiration.

Cafe Runway

Café Runway in Mumbai will certainly take your taste buds on a journey to rouse all your seven senses. Cafe Runway is the First Airport-Themed Cafe in Borivali, Mumbai. You can never run out of the ioptions from the menu that showcases interesting aviation ‘features’ - Pilot Controlled Rainbow Pizza, Loading Burger, Fixed Wings Aircraft Waffle, Aircraft Bambaiya Sandwich, Duty Free Noodles, Holiday Flight Mocktail, Landing Designator Pasta, Air - Canada Freakshake, Visual Runway Muffins, Blue Velvet Turbine Cake and much more! The idea to be onboard will definitely whisk you mentally to your favourite destination.

Neverland and Sea Yah

Mumbai’s two new floating restaurants were recently inaugurated by Union Minister Nitin Gadkari. The restaurants will operate at Marine Drive and the Gateway of India in Mumbai. Though it is slightly heavy on pocket i.e., the minimum cost for two is Rs. 5000, the restaurants are set to give one-of-its-kind experience to the visitors.

Gravity Spacebar

Gravity or Anti-Gravity, both the floors at Gravity Spacebar, Gurugram, are visual delights. The brain-child of Amandeep Singh Arora and Sameer Saroha, it is an outer space-themed restaurant. Consultant Chef Vishal Kochar has supervised the menu designing of the restro-bar. Modern Indian Tapas (Spanish cuisines with Indian flavours), Matthi Canape, Batata stones, Mushroom Chettinad Cappuccino and The Hanging Garden are popular among the people visiting the restro-bar. Overall Gravity Spacebar has an outer-space feel with astronauts hanging from the ceiling and the dangling of the stars. A twist of bright colours adds oomph to the ambience.

The Dark Café

Located in Delhi at GTB Nagar, the glow-in-the-dark theme of The Dark Café is certainly to watch out for. From décor to the glasses, this café sticks to the theme concept. Adding more to the quirkiness, the Café serves AF drink that glows with an eerie blue light too. The Café has a separate underground area for private parties.

The Drunken Botanist

The Drunken Botanist is a themed restaurant which is designed and named on Amy Stewart’s book with the same name - The Drunken Botanist. It’s a guidebook for mixologists and gardeners too. Amy’s book revolves around the stories about fungi, flowers, plants and herbs that people have transformed to alcohol. From the walls to upholstery, the ambience of the Drunken Botanist gives a feel of a botanical garden. One can find plant pots surrounding the seating arrangements. The restaurant is located at Cyber Hub, Gururam.

The vibe has to do with the culture that you create inside your restaurant which eventually ends up in attracting a lot of new customers. Enhancing the restaurant’s ambiance can help in its market sustenance in the long run. “Vibes can be created by the simplest of things. It’s all about creating a culture. It can be the feeling while you enter a specific restaurant to the staffs greeting you. Vibes are generally very essential as it helps customers to decide whether they want to continue dining out with your restaurant or not,” shares Saurav Mishra, Owner, Hilly Billy Café.

Sense of Sight

The vibe which customers get from the visual aspect of the restaurant is very important. It is well said that the people initially consume with their eyes and later with their mouth. It is important to be aware what you want your restaurant to feel like and then accordingly decide its appearance. Your vision should be resonated via the interiors of the venture.

Sense of Smell and Sound

How the restaurant smells is another key factor which drives the customer’s attention towards it. The aroma created in the kitchen which usually travels to all corners of a restaurant is a big part which contributes to creating a vibe for the venture. The vibe of a restaurant also depends upon the sound which can be found on entering. Many factors including whether a restaurant is busy and noisy or soft and quiet decides the vibe. The background music also contributes to this factor and should keep rotating the playlists.

Sense of Taste

The menu available at your restaurant works as a catalyst for its vibe. Compromising with the quality usually leads to the shutdown. Food usually works as an instigator in order to achieve all kind of vibes you want to have at your restaurant. “The taste of your food defines your future as a restaurateur. If you are good in it, then that’s amazing otherwise you really have to work on it before your venture collapses,” says Santanu Chakraborty, Director, Hing Bar and Restaurant.

Hence to attract more customers, it is highly essential to create a great vibe in every term. Work with your staffs and team in order to create the culture which you want to provide to your customers.       

There are various things which can define the fate of a restaurant and among that is the hygiene a restaurant carries. Restaurant hygiene is not just for ensuring health and safety of the staffs and customers but also plays a major role in defining the perception of a restaurant.

Customers are now very specific in terms of the outlets they choose for dining out. From great food to ambiance, they want a place which is clean and serves hygienic food. We can say that hygiene is the second most important factor which is required to run a restaurant after maintaining the quality of food. Therefore, hygiene is one key which can help your restaurant sustain in the food industry.

“Hygiene is one of the important things that a restaurateur needs to keep in mind while running a venture. To maintain the hygiene at your restaurant, one needs to keep the kitchen and the surroundings clean which will result in a healthy environment attracting a lot of customers,” says Sagar Sharma, owner, Nutritious Nation.

5 practices to maintain the hygiene standards at restaurants

1) Regular inspection of areas like kitchen and dining

There should be regular inspection of areas like kitchen and dining by the managers so that the health aspect of a restaurant is up to the mark. It is essential in meeting health and hygiene requirements which have been stated by the Food Safety and Standards of India (FSSAI).

2) Staffs maintaining personal hygiene

The saying is true that cleanliness begins at home.  This is also applicable for maintaining the hygiene at a restaurant. The staff needs to be properly trained for maintaining personal hygiene at restaurants. They should adapt with clean clothes, hairnets and other hygienic tools which are necessary for maintaining a healthy environment. 

3) Sanitizer for kitchen equipment

Employees should be educated properly on the use of equipment which is available in the restaurant. Along with the usage,  maintenance of equipment can eventually help in increasing the hygiene factor of a restaurant. They should be familiar with the use of equipment along with cleaning and maintaining them.

4) Developing restaurant hygiene checklist

The manager of a restaurant should create a checklist of the specific cleaning duties and tasks which are performed in the restaurant on a daily basis. Keeping the checklist updated will make sure that the proper duties are being done, increasing the hygienic factor of the restaurant. The manager can assign the tasks according to shift so that a person doesn’t get tired and the maintenance is properly taken care of.

5) Proper ventilation

Ventilation is something which is really very important for both the customers as well as for staffs. It plays an integral role in maintaining the hygiene factor of a restaurant. Proper ventilation is essential for the preparation and storage of food also boosting the morale of customers and staffs present in the restaurant. Who would like to visit a restaurant whose atmosphere is filled with smoke, heat, and moisture?

“One big reason for maintaining the hygiene in a restaurant is that restaurants with bad hygiene are likely to fail in the upcoming time ultimately causing them to shut down. With the trend of eating and being healthy, customers are now way smarter than ever.  They want everything healthy in their surroundings with mouth-watering food,” shares Vedant Goyal who is the owner of Threads café.

Therefore, keeping the hygiene factor in mind can help you in maintaining the high standard of your restaurant.  

Every foodie, more than once in his/her life, has decided to open a café or restaurant, where he/ she can spread the magic of taste in and around the locality.

People from different areas, regions have different taste, some like spicy, some like sweet and some like a mix of both spicy and sweet, one cannot just compromise with the taste, when one is paying his/her hard earned money in it.

India’s food service industry is a multi-billion-dollar playground, but make no mistake—this is not a game for the unprepared. With over 2.5 million restaurants competing for attention, success doesn’t just come from a great menu or a prime location. It comes from smart strategy, relentless execution, and an unwavering commitment to excellence.

So, how do you turn your restaurant dream into a thriving reality? This guide will take you through the proven playbook of launching a restaurant in India—from choosing the right business model and securing licenses to building a powerful brand and scaling for long-term profitability. Whether you’re a first-time entrepreneur or a seasoned investor, this roadmap will help you navigate the challenges and opportunities of the Indian restaurant revolution.

Key Takeaways:

• Market Research: Conduct thorough research to understand local tastes, preferences, and competition.
• Business Plan: Develop a solid business plan that outlines your concept, target market, budget, and financial projections.
• Legal Requirements: Ensure compliance with all local regulations, including licenses and permits necessary for operating a restaurant.
• Location: Select a strategic location with high foot traffic that aligns with your restaurant's theme and target demographic.
• Marketing Strategy: Create a strong marketing strategy that includes online presence, social media engagement, and local promotions to attract customers.

Understanding the Types of Restaurants

Your journey into the restaurant business begins with understanding the various types of restaurants you can establish. Each type offers unique experiences and caters to different demographics, so it’s necessary to align your vision with the right restaurant format. Here’s a breakdown of the main types of restaurants:

Quick Service Restaurants (QSR)

Quick service restaurants, or QSRs, focus on delivering fast food in a highly efficient manner. Your menu typically features limited offerings, allowing for streamlined operations and rapid customer turnover. This type of restaurant is perfect if you aim to cater to consumers looking for quick meals on the go.

Casual Dining Restaurants

On the other hand, casual dining restaurants provide a more relaxed environment for customers. These establishments usually offer a diverse menu with moderately priced meals, making it ideal for families and groups. Casual dining allows for better customer engagement and service experience compared to fast food settings.

Plus, casual dining restaurants often have a variety of themes and atmospheres, encouraging diners to linger longer. You may consider incorporating live entertainment, themed decor, and unique drink options to enhance the dining experience. This versatility can set your restaurant apart from others in a competitive market.

Fine Dining Restaurants

Dining at upscale establishments offers patrons an exquisite culinary experience. Fine dining features elaborate menu items, high-quality ingredients, and meticulously designed interiors. If your interest lies in providing exceptional service and ambiance, this restaurant type could align with your vision.

Understanding fine dining also involves paying attention to details such as impeccable customer service, an extensive wine selection, and artful presentation of dishes. Your target clientele will often expect a high level of sophistication in both food and experience, which may necessitate a thorough investment in training and decor to achieve that standard.

Specialty and Ethnic Restaurants

Quick service and ethnic restaurants serve a specific niche by offering authentic regional cuisines. If you have a passion for a particular type of food or culture, this could be your area of focus. Your offerings will revolve around traditional recipes and dishes, appealing to both locals and enthusiasts of that cuisine.

Restaurants that specialize in ethnic foods provide a unique appeal by embracing cultural diversity. You might consider focusing on specific traditions or fusion cuisines, creating an opportunity for your establishment to become a go-to place for those craving authentic flavors. By promoting cultural awareness through food, you can attract a dedicated customer base. The diversity in options allows you to find your unique market within the industry.

Key Factors to Consider Before Starting

Clearly, initiateing on a restaurant journey involves various considerations that can significantly impact your success. Here are key factors you should evaluate before taking the plunge:

• Market Demand and Trends
• Location Accessibility and Demographics
• Investment and Financial Viability
• Operational Requirements and Staffing
• Regulatory and Legal Compliance

The right evaluations will help you lay a strong foundation for your restaurant venture.

Market Demand and Trends

Little changes in consumer preferences can drive success for your restaurant. Understanding the current market trends—such as the rise in health-conscious dining options or the popularity of online food delivery—will allow you to tailor your offerings effectively.

Location Accessibility and Demographics

Even a great restaurant concept may struggle if the location doesn't cater to the right audience. Consider the demographics of your target market and how accessible your restaurant will be for them.

Factors like foot traffic, proximity to public transportation, and parking availability play a significant role in attracting customers. Your restaurant's success can greatly depend on being situated in an area that sees high engagement from potential diners who fit your target demographic. This thorough analysis will help you pinpoint the ideal location where your restaurant can thrive.

Investment and Financial Viability

Trends in your targeted cuisine and service model will influence the amount of investment required to launch your restaurant successfully. Assessing kitchen equipment costs, staffing needs, and necessary permits helps you determine the financial requirements for your venture.

The investment in your restaurant goes beyond just the initial setup—it encompasses working capital for ongoing operations and marketing efforts to attract customers. A robust financial plan will enable you to sustain performance during initial launch phases and navigate market fluctuations while ensuring profitability over the long term.

Step-by-Step Guide to Starting Your Restaurant

For aspiring restaurateurs, navigating the journey of starting a restaurant in India can be both exhilarating and daunting. This step-by-step guide outlines necessary actions to help you set the foundation for your business, ensuring you are well-prepared to tackle challenges ahead.

Steps to Start Your Restaurant

Conducting Feasibility Studies

Assuming you have a restaurant idea, the first step is conducting thorough feasibility studies. Analyze the market conditions, trends, and preferences in your chosen area. Evaluate potential competitors and assess your proposed location, ensuring there is sufficient demand for your offering before proceeding further.

Crafting a Comprehensive Business Plan

StepbyStep, you need to draft a comprehensive business plan. This document serves as your roadmap, incorporating your restaurant's concept, marketing strategy, operational plan, and financial projections. Clear, concise, and realistic goals will guide your decision-making and help you secure funding if needed.

Plan to include detailed sections in your business plan, addressing areas such as startup costs, revenue expectations, and budget management. Your plan should also outline your target demographic and marketing strategies to attract them, ensuring every aspect is meticulously thought out.

Choosing Your Restaurant’s Concept

Studies show that a well-defined restaurant concept can set you apart in a crowded market. Determine your niche by considering various factors, including cuisine style, service type, and ambiance. Align your concept with your passion and expertise, ensuring it resonates with the dining trends of your target audience.

Starting with a clear concept will guide your menu design, interior decor, and branding efforts. Your restaurant should reflect a cohesive theme that appeals to your customers and offers them a unique dining experience, setting the stage for a successful business.

Legal Framework and Licensing

Keep in mind that navigating the legal landscape is a fundamental step when launching your restaurant business in India.

Business Registration and Permits Overview

The first step in the registration process involves selecting a suitable business structure, such as a sole proprietorship, partnership, or company. After this, you will need to register your business with the Ministry of Corporate Affairs and obtain the necessary permits from local authorities to operate legally.

Essential Licenses to Obtain

Framework your restaurant operations by ensuring you have all the imperative licenses. These include Food Safety and Standards Authority of India (FSSAI) registration, local municipal licenses, and other state-specific permits that enable food service.

With the right licenses in hand, you position your restaurant for compliance with legal standards. Ensure to research and obtain the FSSAI license, which governs food safety, along with a health trade license and fire safety clearance, depending on your locality. Each state may have additional requirements, so adapting to these guidelines is vital for your business's success.

Safety Regulations and Compliance

Safety standards are non-negotiable in the restaurant industry. You must comply with various regulations to maintain a secure and sanitary environment for your customers and employees.

Compliance with safety regulations entails regular inspections, maintaining hygiene standards, and adhering to fire safety protocols. You must implement training for your staff regarding food handling procedures and emergency protocols, which will enhance your restaurant's reputation and ensure customer loyalty.

Site Selection: Choosing the Right Location

All aspiring restaurateurs understand that site selection plays a pivotal role in the success of their business. The right location can enhance visibility, attract more customers, and contribute to higher revenue. It’s important to carefully evaluate various factors before making a decision.

Factors to Evaluate in Location Selection

Now, to make an informed decision about your restaurant's location, you must consider several factors that can impact your venture directly:

• Demographics of the area
• Accessibility and parking facilities
• Competition in the vicinity
• Proximity to suppliers
• Rental costs and operational expenses

After assessing these elements, you will be better positioned to select a location that aligns with your goals.

Lease vs. Purchasing Property: Advantages and Disadvantages

If you're contemplating whether to lease or purchase property for your restaurant, each approach has its own set of benefits and drawbacks. Leasing offers lower initial costs and increased flexibility, while purchasing gives you full control over the property and long-term investment potential.

Lease agreements generally require less upfront capital, making it easier for you to start your restaurant. Additionally, leasing allows you to operate in a prime location without being financially tied to a property. On the other hand, purchasing property provides ownership benefits, enabling you to build equity over time and offering more freedom in terms of renovations. Assess your financial capabilities and long-term plans to determine which option suits you best.

Importance of Visibility and Foot Traffic

Importance is placed on the visibility and foot traffic your restaurant will experience. A high-visibility spot can significantly drive customer engagement and enhance your brand's presence in the community.

Evaluate locations that offer high foot traffic, such as areas close to shopping centers, schools, or entertainment hubs. The more visible your restaurant is to passersby, the greater the chances of attracting spontaneous customers. Additionally, a bustling location not only supports a steady flow of patrons but also increases the potential for viral marketing through word-of-mouth. Choose wisely to maximize your restaurant's potential for success.

Developing Your Menu: A Culinary Strategy

After determining your restaurant's concept and target audience, the next step is to develop a menu that reflects your culinary vision. Your menu not only serves as a reflection of your brand but also plays an integral role in attracting and retaining customers. A well-thought-out menu is key to offering a memorable dining experience and ensuring the sustainability of your restaurant business.

Menu Design and Presentation

Presentation is necessary when it comes to menu design. You want your menu to be visually appealing and easy to read, showcasing your culinary offerings effectively. Use concise and descriptive language for dishes, and consider incorporating high-quality images that highlight your food. A well-designed menu can enhance the overall dining experience and entice customers to explore various options.

Pricing Strategy: Balancing Cost and Value

Cost is a significant factor in designing your pricing strategy. You need to consider both the cost of ingredients and the perceived value of your dishes. Striking a balance means estimating the expenses accurately, while also positioning your offerings to appeal to your target customers. Transparent pricing, aligned with your brand identity, can foster trust and encourage dining loyalty.

Design a pricing strategy by analyzing your food costs, labor, and overhead while researching the local market for competitive pricing. Factor in the quality and uniqueness of your dishes, ensuring they resonate with your audience. Ultimately, a thoughtful pricing approach can facilitate profitability without compromising the value you offer your customers.

Sourcing Ingredients: Local vs. Imported

Pricing plays a pivotal role in ingredient sourcing decisions. You may consider local ingredients that often come at a lower cost and fresher quality, but sometimes imported ingredients can add a unique touch to your dishes. Evaluate your menu items to determine which ingredients will create the desired flavor while adhering to your budget.

Menu integrity depends significantly on sourcing practices. Using local ingredients can foster relationships with farmers and suppliers, promote sustainability, and appeal to environmentally-conscious consumers. However, for certain specialties, imported ingredients may be necessary to achieve authenticity. Balancing the two can help you offer a diverse and exciting menu that showcases your culinary creativity while managing costs effectively.

Designing Your Restaurant Space

Many aspiring restaurateurs overlook the importance of designing an inviting and functional restaurant space. The layout and decor of your establishment directly impact customer experience and can influence your brand identity. Thoughtful design can set the tone for your restaurant and enhance the overall dining experience, encouraging guests to return.

Interior Design Concepts

Clearly, selecting the right interior design concept is vital in reflecting the theme and cuisine of your restaurant. Consider elements such as color palettes, furniture styles, and decor that resonate with your target audience. Whether you opt for a contemporary look or a rustic ambiance, ensure that every design choice aligns with your vision and enhances the dining experience.

Creating a Welcoming Ambience

With the right ambience, your customers will feel at ease and more inclined to enjoy their meal. Factors such as lighting, music, and layout play significant roles in creating a warm and inviting space. Incorporate soft lighting, pleasant background music, and comfortable seating arrangements to foster a relaxed atmosphere that encourages guests to linger and savor their dining experience.

Ambience is not just about aesthetics; it shapes the emotional connection your patrons have with your restaurant. You can enhance the atmosphere with thoughtful design choices like artwork, plants, and decor that create a cohesive theme. Consider using elements that reflect local culture or even your culinary offerings, making your space uniquely inviting.

Functional Kitchen Design Considerations

Little details in kitchen design can impact your restaurant's efficiency and safety. From the layout to the equipment you choose, each element should support seamless operations. Prioritize workflow to minimize movement and maximize productivity, ensuring that your staff can operate effectively during peak hours.

Kitchen design is a pivotal aspect of your restaurant success. You must consider factors such as space configuration, equipment placement, and safety regulations to create a functional and efficient workspace. A well-designed kitchen not only improves service speed but also promotes a safe environment for your staff, ultimately enhancing the quality of service you can provide to your guests.

Hiring and Training Staff Effectively

Not all employees are created equal, and that’s why pinpointing the key positions and roles in your restaurant is imperative for success.

Identifying Key Positions and Roles

One of your first tasks should be to clearly identify the imperative roles within your restaurant, such as chefs, servers, and management personnel, which will ensure smooth operations and customer satisfaction.

Recruitment Strategies for Finding Talent

Even if you have a great concept, without talented staff, it will be difficult to execute your vision effectively.

For instance, consider leveraging social media platforms, culinary schools, and local job fairs to connect with potential candidates. Engaging with local hospitality networks or putting out word-of-mouth within your industry can also attract skilled and experienced professionals looking for new opportunities.

Crafting an Effective Training Program

Training your staff well will not only improve service quality but also instill a sense of loyalty and commitment among your employees.

Hiring the right individuals is just the first step; developing a comprehensive training program tailored to your restaurant’s specific needs can greatly improve your team’s performance. Focus on areas such as food safety, customer service skills, and team dynamics to ensure that your staff is equipped to deliver an exceptional dining experience.

Supplier and Vendor Relationships

Once again, establishing strong relationships with suppliers and vendors is a vital aspect of running a successful restaurant business in India. The reliability and quality of your supplies can greatly affect your menu offerings and overall business operations. Building a good rapport with your suppliers can lead to better prices, consistent quality, and improved service, all of which contribute to your restaurant’s success.

Identifying Reliable Suppliers

There's a wealth of suppliers out there, and identifying the right ones is key. Begin by researching local wholesalers, farmers, and distributors who specialize in the ingredients you need. Attend trade shows and food expos to connect personally with potential suppliers, making sure they have a track record of reliability and quality. Don't hesitate to ask for referrals from other restaurant owners in your area.

Negotiating Contracts and Prices

One of the most important aspects of establishing supplier relationships is negotiating contracts and prices that work for your business. This stage allows you to secure the best deals while ensuring that your suppliers are compensated fairly for their products.

For instance, when negotiating, consider discussing long-term contracts for stability or bulk pricing discounts for consistent orders. Being transparent about your budget and expected volume can help you strike advantageous deals. It’s also beneficial to revisit negotiations periodically to adapt to market changes. Ensure that terms regarding delivery schedules, payment timelines, and penalties for late deliveries are clearly outlined in your contracts.

Ensuring Quality Control Measures

If you're serious about maintaining the standards of your restaurant, implementing quality control measures with your suppliers is a must. Consistent quality can only be achieved if you have clear guidelines and expectations for the products you receive.

Prices can fluctuate, but your commitment to quality should remain constant. Establish a quality assurance program that includes regular inspections and evaluations of incoming goods. This can involve setting up a grading system for perishable items and ensuring that frozen or packaged products meet your standards. Communicate openly with your suppliers when issues arise, and work collaboratively to find solutions that uphold the quality your restaurant promises to its customers.

Implementing Technology in Your Restaurant

Despite the challenges of starting a restaurant business in India, integrating technology can significantly enhance your operational efficiency and customer experience. From streamlining your payment process to utilizing social media effectively, leveraging technology will help set your establishment apart in a competitive market.

Point of Sale (POS) Systems: Features and Benefits

On investing in a robust POS system, you will not only simplify your payment process but also gain insights into sales trends and inventory management. Features like integrated payment processing, customer management, and real-time reporting can enhance your decision-making and operational efficiency, leading to smoother service and increased profitability.

Online Ordering and Delivery Management

The rise of online food delivery platforms makes it important for you to implement an effective online ordering and delivery management system. This technology enables you to reach a broader audience, streamline your order processing, and enhance customer satisfaction by providing a seamless ordering experience.

Management of your online ordering system involves integration with existing POS software for real-time updates and inventory tracking. You can configure your menu, manage delivery partners, and offer promotions, allowing you to adapt to customer preferences and market trends. By keeping an eye on the process, you can ensure timely deliveries and maintain quality service.

Utilizing Social Media and Marketing Analytics Tools

Technology plays a pivotal role in your restaurant's marketing strategy. By using social media and marketing analytics tools, you can engage with your audience, promote your cuisine, and gain valuable insights into customer preferences and trends.

Adopting these tools allows you to track the effectiveness of your marketing campaigns, understand customer behavior, and adjust your strategies accordingly. A well-planned social media presence not only helps build your restaurant's brand but also fosters customer loyalty through regular interaction and feedback. Engaging content can entice potential customers, turning your online followers into loyal patrons.

Marketing Strategies for Your Restaurant

Now, to stand out in a competitive market, utilizing effective marketing strategies is crucial for your restaurant's success.

Building a Strong Brand Identity

Your restaurant's brand identity sets the tone for your entire business. It encompasses your logo, color scheme, menu design, and overall vibe. Establishing a unique and compelling brand will resonate with your target audience, making it easier for them to connect with your restaurant and choose it over others. Ensure consistency in all elements to create a memorable experience.

Effective Offline Marketing Techniques

For building local awareness of your restaurant, offline marketing techniques like flyers, local events, and partnerships can be incredibly effective.

Another impactful offline method is organizing tasting events or food festivals where you can personally interact with potential customers. Collaborating with local businesses for cross-promotions can also enhance your visibility. Engaging in community initiatives allows you to create positive brand associations and encourages word-of-mouth marketing, which can significantly boost your restaurant's reputation.

Digital Marketing Essentials: SEO, PPC, and Social Media

An effective digital marketing strategy is key to reaching a broader audience. Focusing on Search Engine Optimization (SEO), Pay-Per-Click (PPC) advertising, and leveraging social media platforms should be at the forefront of your marketing efforts.

To ensure your restaurant isn't lost in the digital crowd, prioritize locally targeted keywords in SEO to appear in search results when potential customers seek restaurants in your area. Utilize PPC campaigns to instantly generate traffic, while engaging social media platforms to showcase your dishes, share customer experiences, and create engaging content that captivates your audience. Together, these strategies will enhance your online presence and drive more footfall to your restaurant.

Ensuring Food Safety and Hygiene

All restaurant owners must prioritize food safety and hygiene to build customer trust and comply with legal requirements. This means implementing proper practices that protect the health of your customers and staff. By understanding and adhering to food safety regulations, you can ensure that your restaurant operates smoothly and remains sustainable in the long run.

Understanding FSSAI Regulations

With the Food Safety and Standards Authority of India (FSSAI) regulations in place, you need to familiarize yourself with the guidelines governing food safety in India. These regulations cover areas like food labeling, storage, and preparation processes. Complying with these standards not only helps you avoid legal repercussions but also enhances your restaurant's reputation.

Implementing Standard Operating Procedures (SOPs)

With well-defined Standard Operating Procedures (SOPs), you can streamline your kitchen operations and minimize risks associated with food safety. These SOPs should cover everything from ingredient sourcing to food prep, cooking, storage, and serving. Establishing clear guidelines will ensure that every team member knows their responsibilities in maintaining hygiene standards.

Regulations set forth by FSSAI guide you in creating effective SOPs. These procedures should be documented and accessible to all staff, making it easier to train new employees. Regular audits of these SOPs are beneficial for improving and adapting them to evolving food safety standards, thereby reducing the likelihood of contamination or foodborne illnesses.

Staff Training on Hygiene Practices

To maintain high hygiene standards, you need to invest time and resources in training your staff on proper hygiene practices. This includes handwashing techniques, food handling, and sanitation protocols. Regular training updates will ensure that your team remains informed about food safety practices and your restaurant maintains compliance with the law.

Food safety depends significantly on the knowledge and practices of your staff. Implementing regular training sessions that cover the latest hygiene practices will foster a culture of safety and accountability in your restaurant. Encouraging your employees to take ownership of food safety will lead to higher standards and a better dining experience for your customers.

Managing Daily Operations and Customer Experience

Keep a close eye on the daily operations of your restaurant to ensure smooth functioning and a positive customer experience.

Creating an Operations Checklist

An operations checklist is vital for maintaining consistency and efficiency in your restaurant. It helps you manage tasks such as inventory management, cleaning routines, staff schedules, and equipment checks. By having a detailed checklist, you can ensure that nothing gets overlooked and your team remains focused on delivering quality service.

Best Practices for Customer Engagement

If you want to enhance customer engagement, prioritize building relationships with your patrons. This involves training your staff to greet guests warmly, remembering regular customers' names, and personalizing their experiences whenever possible.

The more you engage with your customers, the more they will feel valued and connected to your restaurant. Encourage staff to ask for feedback during service, offer personalized recommendations, and utilize social media to interact with your dining audience. Engaging customers through loyalty programs or special events can further strengthen their loyalty and encourage repeat visits.

Handling Customer Feedback and Reviews

Customer feedback is a vital component of improving your restaurant's services. Make it easy for customers to leave their thoughts and ensure you respond promptly to their comments, whether positive or negative.

Customer feedback should be viewed as an opportunity for growth. By actively seeking reviews and acknowledging them, you demonstrate to your patrons that their opinions matter. Address negative reviews thoughtfully and use them as a basis for improvement. Share positive feedback with your team to motivate them, and always thank customers for taking the time to share their experiences.

Assessing Profitability and Financial Management

Despite the excitement of starting your own restaurant, it’s vital to consider the financial aspects that will dictate its success or failure. Understanding profitability and effective financial management can help you make informed decisions that drive your business forward.

Understanding Key Financial Metrics

Financial metrics are the backbone of your restaurant’s performance, providing insights on revenue, costs, and profitability. Essential metrics such as food cost percentage, labor cost percentage, and average check size will help you assess your business’s financial health and develop strategies for improvement.

Budgeting for Success: Revenue and Expenses

Assuming you have established your goal revenue, it's critical to develop a budget that maps out both your expected income and expenses. This budget will serve as a guiding document that helps you allocate resources efficiently to meet your financial targets.

For instance, break down your expenses into fixed and variable categories, aligning them with projected sales. Regularly review these figures to adapt to changing market conditions, ensuring you remain on track financially while optimizing your operational efficiency.

Strategies for Cost Control and Profit Maximization

Even with forecasts in place, you must actively engage in strategies that help you control costs while maximizing profits. This involves monitoring your inventory, reducing waste, and revisiting vendor contracts to negotiate better terms.

Metrics like food costs compared to sales revenue can help you pinpoint areas for improvement. By comparing performance against industry standards, you can identify discrepancies and further refine operations, thus ensuring you achieve higher profitability while still delivering quality service to your customers.

To wrap up, starting a restaurant business in India requires careful planning, a solid understanding of the market, and a commitment to quality. You should conduct thorough research to identify your target audience and location. Creating a robust business plan will help you secure financing and streamline operations. Focus on building a strong brand and excellent customer service to set yourself apart. Lastly, keep abreast of the latest trends in the food industry to ensure your restaurant remains relevant and appealing to your patrons. With dedication and the right strategies, you can turn your restaurant dream into a successful reality.

FAQs

Q: What are the initial steps to start a restaurant business in India?

A: Starting a restaurant business in India involves several key steps. First, conduct thorough market research to identify your target audience and competitors. Next, create a detailed business plan that outlines your concept, menu, financial projections, and marketing strategies. After that, choose a suitable location based on foot traffic, visibility, and accessibility. Finally, complete the necessary registrations and licenses required to operate a restaurant, such as food safety licenses and commercial licenses.

Q: What type of cuisine should I consider for my restaurant?

A: The type of cuisine you choose should align with market demand and your personal passion. Consider exploring popular Indian regional dishes or international cuisines that are gaining popularity in your area. Additionally, analyze your target demographic to determine what type of food they prefer—this could be vegetarian, vegan, or specific ethnic cuisines. Being unique and providing high-quality food will also play a significant role in attracting customers.

Q: How do I find the right suppliers for my restaurant?

A: Finding reliable suppliers for your restaurant is vital for maintaining quality and consistency. Start by researching local wholesalers and distributors who specialize in the type of ingredients you need. Attend food expos and trade shows to meet potential suppliers and negotiate prices. Building strong relationships with suppliers can help ensure you receive timely deliveries and quality products, so consider visiting their farms or facilities if possible.

Q: What are the legal requirements to start a restaurant in India?

A: To legally operate a restaurant in India, you will need to obtain several licenses and permits. These include a Food Safety and Standards Authority of India (FSSAI) registration, a local health license, a fire safety certificate, a liquor license (if you plan to serve alcohol), and a trade license from the local municipality. It’s advisable to consult with a legal expert or a business consultant to ensure that all necessary paperwork is completed according to local regulations.

Q: How can I effectively market my restaurant to attract customers?

A: Marketing your restaurant involves a combination of online and offline strategies. Start by creating a strong online presence through social media platforms, a user-friendly website, and food delivery apps. Engage with customers through promotional offers, events, and loyalty programs. Utilize local advertising, such as flyers and banners, and consider collaborations with food bloggers or influencers to reach a wider audience. Organizing tasting events or participating in community festivals can also help boost visibility and attract patrons.

Almost the entire urban population starting from kids to the college going students, from vegetarians to non-vegetarians, everyone is fond of fast foods. One just looks out for occasions to make an excuse and bump into a fast food restaurants.

A report produced by Research and Markets say that Indian fast food market is expected to grow at a CAGR of 18% by 2020 due to changing consumer behavior and demography.

Fast food market in India is expected to be worth US$ 27.57 billion by 2020.

About 10% of the fast food market in India is organized. NOVONOUS estimates that the organized fast food market in India is expected to grow at a CAGR of 27% by 2020.

Vegetarian fast food constitutes of around 45% of the whole fast food market in India and is expected to grow at a CAGR of 18% by 2020.

According to the report, global fast food market was valued at over USD 539.63 billion in 2016, is expected to reach above USD 690.80 billion in 2022 and is anticipated to grow at a CAGR of slightly above 4.20% between 2017 and 2022.

It looks the stars are aligned in the favor of the aspiring fast food restaurateur, then what are you waiting for! Hit the road to be the leading businessman in this field.

Here are a few points to help you in opening a fast food restaurant in India:

1.Market study and business plan:

First of all, analyse the market and study the customers’ taste of any particular area, where you want to set your restaurant up.

Try to open a fast food restaurant, which is different from existing fast food chains in the area. A variety will keep you afloat in the competition as well as it will be proved to be a point to attract your customers.

After thorough study, make a business plan for your reference and to keep a check on the work as it progresses. A proper business plan will also fetch you investors as well as build trust on the bans, to provide you loan.

2.Rent an outlet:

Look out for space, where you can set up your restaurant. It should be at the main market and not at the farthest end or lost-in-the-crowd sort of place, because then your business would not be able to fetch desired customers.

Check for proper electricity, gas, grocery, water and ventilation in the place.

3.Build your business:

After renting an outlet area, decide what you are going to offer your customers, and design the place accordingly.

Cutleries, chair and tables, color of walls, decorative and kind of music you are going to play, deciding these things is equally important as the menu you are going to serve.

First please the customers with the aura, then with the food.

4.Staff and proper equipment:

Now comes the hiring part, where you need to hire chefs, managers, accountant, waiters, waitresses and cleaners, who are going to run your business on daily basis.

Hire smart employees, who can take care of emergency situations.

Moreover hospitality is an additional factor in running a restaurant business.

Also it is your job to keep the staff happy, as the saying goes by, ‘Take care of employees and the employees will take care of the customers’.

Provide them training, send them for holidays, give them bonus and take time out to talk to them and take feedbacks from them.

5.Market your business:

Before finally having a grand opening, market about your restaurant through all the media channels.

It is advisable to invite a celebrity or politician for the inauguration, so that the opening will be grand and this will let the people notice you.

You can distribute pamphlets to the houses in the nearby locality and in between newspaper pages, where you can offer first 100 or so customers some gift voucher or discount or things as such to attract more and more customers.

Take the help of these points and start you business plan today. The fast food restaurant business is on demand and will continue to be till the love for food in people’s heart exists.

Small Restaurant Business Plan

Every foodie, more than once in his/her life, has decided to open a café or restaurant, where he/ she can spread the magic of taste in and around the locality.

People from different areas, regions have different taste, some like spicy, some like sweet and some like a mix of both spicy and sweet, one cannot just compromise with the taste, when one is paying his/her hard earned money in it.

NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.

Riyaaz Amlani, President, NRAI has said, "The total food services market today stands at INR 3, 09, 110 crores and has grown at 7.7 % since our last report in 2013. This is projected to grow to INR 4, 98, 130 crores at a CAGR of 10% by 2021."

Here are a few points to help aspiring restaurateurs and entrepreneurs to start a restaurant business:

Restaurant Business Plan : Decide what to offer

Food is one thing, which holds the power to make people forget all the tensions of work or life. And there are plenty o restaurants, where one can find the authentic local cuisines or regional delicacies.

You have to decide before hand what you are going to offer to the customers, who already have their favourite dishes being served in their favourite restaurant. You ought to have something unique and the best to offer or else the customers would not find any reason to visit your restaurant.

Restaurant Business Plan : Thorough Planning

A well begun thing is half done, thus if the concept as to what kind of restaurant you want to open, should it be a high-end fine dine restaurant or for casual diner or cuisine specific or microbrewery or pub or simply quick service restaurant.

Moreover the proper planning with estimated future goals, expected profits and expansion plans will be help the banks in developing trust on your business, where the loans and financial aids come into play.

Restaurant Business Plan : Discover the Location

One can find a number of restaurants in every busy street, which serve from continental to Asian to French to Indian food. Thus look for a location, which does not get lost in the herd of restaurants in that locality.

It should not be far from the herd, neither should it be in the centre, but somewhere near the entrance or ground floor.

Restaurant Business Plan : Look for Investors

Opening a restaurant is no child’s play; it requires a lot of money. Opening a small QSR will cost around 1.2-1.8 crore, that too only to set it up, excluding the production cost and staff salary payments.

Thus look out for investors, who will fuel your dreams to take the first leap. There are plenty of investors and banks ready to help you, provided authentic documents, honest intentions.

Restaurant Business Plan : Licenses and permits

The required documents, licenses and work permits should be kept ready before opening the restaurant.

Obtaining business licenses is the doorway for any business industry to roll.

Proper legal procedures about taking the lease area and license to serve alcohol in that area and proper ventilation in the kitchen, safety standards in case of emergency should be taken care of even before laying the foundation stone of your business.

Restaurant Business Plan : Hire smart staffs

Ultimately, restaurants are known for the kind of food they serve, the hospitality and aura of it.

Thus a chef, who is master in his skills, staffs, who are not just educated robots but smart in their work are important for a restaurant to run smoothly.

Accountant, who will take care of the bills, salary of staffs, profits earned, losses bore and every money related matters.

Feeding a hungry soul is the noblest job on this planet. So go ahead to do a noble job and earn profits out of it as well, doesn’t it sound like a perfect plan!

Folks of different region carrying their taste, choice of foods and lifestyle have made the restaurant industry evolve and to make an entry and catch up with the ever evolving industry, aspiring restaurateurs are all set to make their presence felt.

NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.

Riyaaz Amlani, President, NRAI has said, "The total food services market today stands at INR 3, 09, 110 crores and has grown at 7.7 % since our last report in 2013. This is projected to grow to INR 4, 98, 130 crores at a CAGR of 10% by 2021."

Here are a few points to help aspiring restaurateurs and entrepreneurs to start a restaurant business:

1.Concept of the restaurant:

Step by step approach for establishing any business is the first and foremost rule. Concept and planning of the business might take long but without any plan and concept, a business cannot move an inch.

A well begun thing is half done, thus if the concept as to what kind of restaurant you want to open, should it be a high-end fine dine restaurant or for casual diner or cuisine specific or microbrewery or pub or simply quick service restaurant.

Moreover the proper planning with estimated future goals, expected profits and expansion plans will be help the banks in developing trust on your business, where the loans and financial aids come into play.

2.Discovering the apt Location:

Location plays an important role in shaping your business dream into reality. If the location does not fulfill your requirements, then it can cost you dearly. Such as is it a crowded place, do other business run well there, is there any other restaurant in or around the complex, is there sufficient water facility in the locality, has anyone opened restaurant in that place earlier, why has not anyone approached that place for opening a restaurant there, is there sufficient space for parking and questions like these should be answered before finalizing the location.

3.Face of your restaurant:

This might sound like a trivial issue but the name of the restaurant and its interior design plays a significant role equally as the service you provide to your guests.

Guests are the ones, who will be on the receiving end of your business, pleasing them is the ultimate reason for the growth of your business as they are the ones who will provide energy to push the business forward.

Advertisements through different mediums will let others know about the existence of your restaurant and the kind of food, service you provide.

4.Licenses and permits:

The required documents, licenses and work permits should be kept ready before opening the restaurant.

Obtaining business licenses is the doorway for any business industry to roll.

Proper legal procedures about taking the lease area and license to serve alcohol in that area and proper ventilation in the kitchen, safety standards in case of emergency should be taken care of even before laying the foundation stone of your business.

5.Hiring staffs:

A restaurant is known by the kind of food it serves, the chefs it has, services it provides and the ambiance, thus to maintain all this, hiring the A-one chefs, waiters and waitresses, cleaning staff, kitchen staff, bartenders and wait staff is very important.

Take care of the staffs and they will take care of the quality of services, food and needs of the customer.

Restaurant industry has become very vibrant and charismatic in last few years with growing market trends and a global lifestyle. At a time when the industry has got lots of potential to grow the restaurant owners are still trying to figure out who their customers’ are? What kind of concept is rocking the industry? What is the average duration spent by the customers’? What element should they keep in mind before designing the outlets? And the list goes on.

Restaurant as an industry which contributes lots in the development of a city making it liveable for the occupants has many legal clichés and over regulations on the sector which is killing the growth. Looking at the global market, cities like Hong Kong, Singapore, Dubai, Vegas, and London which are one of the top most visited cities globally has an exciting restaurant and nightlife scenario which is attracting the global masses. “Restaurants are very important part of the infrastructure of the city. Places like Dubai Mall alone see 100 million people every year. And, only 8 million people come to India which also includes people who come from Nepal,” shares Riyaaz Amlani, Restaurateur and President- NRAI who is working hard to build a nightlife and restaurant story line adding that restaurant and nightlife is actually the face, personality of a city.

For a sector which is very vibrant and charismatic do you think that regulations are sort of paying the sector down? Do you think at some point in time a stronger lobby needs to be formed with the government because new rules are announced daily which is very detrimental for the success of a restaurant? Food hubs like CyberHub became a high way destination with announcements like liquors couldn’t be served which is very dangerous for the industry. In Delhi there is new law where all restaurants will allow their toilets to be used by everybody for a payment of Rs 5. Such kind of regulations is really creating hindrance for the restaurant industry. The main problem is that restaurants as a sector is highly fragmented industry. Today, the industry needs a representation and a voice. “If you want talent to come and live in your city the most important thing is the restaurant,” shares Amlani adding that right now the problem is we have got 36 different licenses just to sell a sandwich.

Restaurant industry is currently a 3 lakh crore business which is growing at the pace of about 10 per cent year on year and is seven times the size of hotel business. So, the number is huge and the opportunity is huge. In mega metros such as Mumbai and Delhi the average eating out by its customers’ is 4 times in a month. Cities like Singapore are eating out 55 times a month. So, if you look at there is phenomenal headroom available for growth. So, the industry is just getting started. Over seven hundred and one million people are below the age of 30 and every year many people get added to the dining out customer base. So, if the dining out frequency goes to eight or nine from four and you multiply that by the population who are your restaurants customers’ base you are looking at phenomenal growth.

"Growth is unquestionable and there is tremendous opportunity and the restaurant owners are still looking at the tip of the icebergs. A lot can be done; a lot has to be done," points Amlani. Restaurants go very long way in making their city liveable. Restaurants hold the community and entire infrastructure together. Hence, we really need to build that.

What is the whole idea behind ‘Palate of Delhi’?

Palate of Delhi – POD was conceptualised as a food gallery focused on customer convenience, great food and ambience. A great mix of the most popular eateries of Delhi which include Haldiram’s, Khan Chacha, Bercos, Moti Mahal Delux, Chaayos, Domino’s, Dunkin’ Donuts, Keventers, Wow Momo!, Chicago Pizza, Burger King’s First Drive Thru of Delhi. We created a destination which has a feel of a café and food offering from the best brands. POD has an advantage of the location and also offers convenience of a Co-Working Space, WIFI and Plug Ins.

How have you selected the restaurants with a right mix of different categories and brands?

We had clearly defined brand selection criteria according to the popularity of the brands and cuisines to be offered at Palate of Delhi. We focused of the eateries which truly belonged to Delhi.

How have you designed the space keeping in mind the brand mix that you own?

We have designed the space keeping in mind a young and aspiring audience which complements the food offering at Palate of Delhi.

What is the partnership criteria between the restaurants and Palate of Delhi? What is the duration of lease?

All brands are on a combination of fixed and variable rental with medium and long term leases.

Why have you chosen DhaulaKuan as a location? Do you think opting for CP or IIT as a location would draw a more mature crowd?

Every location has its strength and weaknesses whether its CP or IIT. We looked upon this opportunity as there is no place to stop en-route to Gurgaon starting from the periphery of Delhi, also there is a large cantonment catchment and Delhi University south campus which we served from the perspective of national and international food offering.

We have witnessed a sudden rise in Delhi with food destinations and food malls. What’s do you think is the reason?

Delhi has a large growing young social target group which is looking forward to engaging socially. This gives a rising demand for such places which has comfort, convenience and best food offering.

Who are you targeting as an audience?

We are targeting the university students, residents in the catchment, transit guests and traffic between Gurgaon and Delhi as our customers.

You have also got Delhi’s first Burger King drive thru. How easy/difficult was it to get them on board?

This was a unique opportunity for both of us so there was mutual willing to get on board.

How are you marketing the brand to customers?

We have aggressive marketing plans for customers. We are currently offering 20% discount to defence personnel under campaign salute and serve.

Now that you are already operational, what is the footfall that you are getting?

We are currently serving 25000 – 30000 guests per month which we see rising on a daily basis as the place is getting popular. The metro station is getting connected to south campus metro station which would be taking the foot falls 10-fold benefitting the place immensely.

Do you see any competitions from food hubs like Epicuria or CyberHub which have already become a dining destination in the city?

Epicuria and Cyber hub are not comparable to us due to the sheer sizes of the respective properties. However, the offerings at Palate of Delhi has already made it a destination for a quick bite or meeting or catching up with friends.

What’s your plan for expanding the brand and its portfolio?

We are definitely looking forward for such opportunities to expand the portfolio.

Food business scenario in India is changing with every single day. Being an occasion driven place, it has become a place to be. The stuffs, the quality of food that we used to get at a five star restaurants are easily available at much affordable pricing at the new upcoming set of restaurants. This is making restaurants at these hotels to either change their model or keep innovating with time. There is so much of competition in the sector and once you decide on a restaurant and the idea is all ready to be positioned, you notice that somebody in your neighbour copying your idea. “The restaurants are mushrooming a lot. The younger generation is very innovative. You don’t know what is hitting you,” says Chef Sumant Vikas, Corporate Chef-Cremica Foods.

But with the mushrooming of new age stand alone restaurants that are matching the same standard to that of a star restaurant cost benefit is a challenge. Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year. “There was a time when hotel chefs feel very proud because their restaurant was the star of the hotel but young entrepreneurs who are opening beautiful restaurants and stand alone restaurant have given them a good competition.” adds Vikas. Also, as the stand alone restaurants are priced a bit sensitively with the same experience as a 5 star restaurants, customers are shifting from in-hotel restaurants to these places because they are getting a better variety at a more competitive price.

Known for their speciality

In-hotels restaurants are always speciality restaurants where they bring in the speciality chefs to do the cuisine. Also, 5 star hotels keep on doing food fests and events to promote cuisine which is also a good practice to boost the growth of the cuisine which these restaurants hardly entertain. Known for their standards which have been followed for years the menu is extraordinary. Chefs coming to the table and taking order is another personal touch that the star restaurants add. “Chefs are becoming more flamboyant and customer centric. Also, we keep on doing at least 4-5 food festivals to make customers taste varied cuisines and also we change our menu 3 times a year to attract our customers who have got bored of our menu and are looking at stand alone restaurants,” points Chef Karthikeyan S of The Rice Boat Kochi.

Though, when we go ten years back restaurant business was about guest satisfaction, today it is about customer delight. And, that is the reason they are able to stand with the star restaurants.

“As a customer I would make 2-3 visits probably to a hotel restaurant but stand alone has become a place which is pocket friendly and affordable to make multiple trips. That’s where people tend to go to stand alone to a 5 star restaurants,” comments Owner at Bundar Café Bengaluru. 

“In order to succeed, we must first believe that we can” Nikos Kazantzakis

Taking the above quote into consideration, many individuals, organisations and entities set their future professional voyage on one single aspect ‘Belief’.Under the food and hospitality sector, numerous brands toil hard enough in order to gain customer loyalty and fame. Motivation is one of the key drivers that refuels these brands time to time. The Indian Restaurant Awards 2016, sponsored by Cremica, took an opportunity to recognise the persistent hard work of brands co-existing under the hospitality sector. The flamboyant event was held on the evening of August 2016 to acknowledge the contribution of market leaders and innovators from the Restaurant fraternity. Organised by Franchise India and judged by leading business experts including Ms. Ritu Marya, Editor-in-Chief of the group, these awards were the perfect opportunity to showcase awardees’ outstanding success in the industry, as they received national recognition and widespread media coverage with the partners.

In the last five years, Indian Restaurant Congress and Awards has become the authority and the final word when it comes to food and beverages in the country. This event was attended by top names of the industry. Some of the top most attendees spotted at the IRC awards included, Celebrity Chef Harpal Singh Sokhi, AD Singh, MD, Olive Bar & Kitchen, Leena Singh of Ashima Leena, Sahil Malik, MD, Da Milano and Priyank Sukhija, who has become one of the most talked restaurateur in Delhi. The prestigious brands that were a part of the evening included Burger King, Mrs. Bector’s Food Specialties Ltd., Jubilant FoodWorks Ltd., K Hospitality Corp., Select CityWalk, Lazeez Affaire Groups amongst other.

“When it comes to PAN India, you need to be traditional with that WOW thing” Harpal Singh Sokhi, Celebrity Chef

“We are overwhelmed by the response from the industry and take this opportunity to congratulate the top awardees” Ritu Marya, Franchise India

The list of categories and awardees are as follows:

Mumbai, once known for its Iranian- Parsi restaurants serving chai bun maska, Dhansak and Kebabs is witnessing steady disappearance of these restaurants with growing influence of western exotic food with the current young generation. The city is left with just 20 Iranian restaurants so far. Thus, to trace the rich heritage of Parsi food, Restaurantindia.in visited Ideal Corner, the 30 year old Iranian restaurant operating at Fort in South Mumbai and spoke to its Next Gen Founder Parvez Patel.

How has been the journey of Ideal restaurant so far?

The journey so far was very comfortable. When we started, the hotel industry was a money making business. In the peak years of stock market from 1993 to 2000, our business was thriving, our restaurants were popular among peoples who use to come for trading and have lunch in our restaurant. In those days the restaurant would be packed with people, but now there is no single person. Ours was an absolute morning restaurant. We use to serve corporate people during working hours. Slowly, but surely this area is getting vacated, as most business houses and people have moved to central and sub-urban cities and we are left with very little business now.

Our restaurant has served prominent personalities like Tatas and Balasaheb Thackeray. They use to love the food served at the restaurant.

Since the restaurant was started by your aunt, how did you continue with its legacy?

I was really fascinated with running a restaurant. Fortunately my aunt, Gulcher Irani who started this restaurant in 1985 made a very good beginning. Whatever she served and cooked was excellent and that developed a brand image, so I had a good platform to take off. I did my schooling in Nashik and shifted to Mumbai in 1979. My father wanted me do engineering, but as was not good in maths, after 10^th I started working with Oberoi Sheraton hotel. Seeing this, my aunt asked me to join her and that’s how as I began my journey at the age of 29 as a bachelor.

What is the USP of your food that defines its Iranian identity?

The taste of our food preserved over the years speaks for itself. We only serve Parsi food which includes Dhansak and Kebabs, Mutton Salli Boti, Kheema Gotala or Fried Egg, Kheema Salli, Bheja Fry, Chicken Salli, Chicken Farcha n Chips, Chicken or Mutton Cutlet, Parsi Porto, Bharuchi Akuri among other leading dishes besides desserts. We are considered as value for money restaurant and always have been complemented for that. .

Which particular parsi dish is largely preferred by the customers?

Dhansak and Kebabs is the identity of Parsi food; Mutton Dhansak and Chicken Dhansak with brown rice and kebabs are the favourites among diners at our restaurant. Still many of our customers from India and abroad return to our place eagerly to taste our dishes which have ethically been maintained over the years.

How you keep up with the same taste?

Whether it’s a supplier, ingredients or whatever the inputs we purchase we keep the same for thirty years. I always do surprise checks on quality and remain vigil about quality so nothing has changed in our cuisine over the years. We tried European food meanwhile but it did not work.

Why the Parsi restaurants are ceasing to their existence?

Around 20 years back Vada Pav or Bun Maska Chai were the only choice a common man had but today the more cuisines and restaurants have come up. Current generation with growing spending power don’t prefer traditional wholesome. With the invention of internet the world has become a small place and everybody wants to try something else following which old style restaurants like us are beaten by the competition.

Why the next generation of Parsi’s is not keen on continuing the legacy of their restaurants?

Running a restaurant is a hard work. The current generation is very sophisticated. They lack greed, determination and passion to run the restaurant. They are very calculative with the mind and their practical knowledge is zero. They want fine branded, fully air conditioned restaurant with good looking staff and it doesn’t work. They think it’s a headache to handle the supply chain and rather they prefer to work for MNCs to earn handsome salary. Earlier there use to be mouth-to-mouth publicity of the restaurant and now it’s a more of show-off.

Some Parsi’s are getting involved in restaurant business but not as many as before and since they understand the technology they are using it as a big help. But still the ratio of participation is 10/100.

What are your future turnaround plans?

We are still that old school guys, not tech savvy and smart phone and social media friendly which is pushing us back. Now, we are stagnant and there is a need of the hour that we have to innovate, twist our menu with keeping originality and becoming tech savvy to get more footfalls. We are planning a turnaround with campaigning on digital and social media to reach out to more people and convert them into footfalls. 

Celebrate the purest bond of love this Mother’s Day with a grand celebration at your mother’s favourite restaurant or taking her out on a lavish gastronomic date. Restaurants and hotels are all geared up to welcome your mother’s on the special day.

This Mothers Day, pamper your mom at Radisson Blu, Paschim Vihar, which provides a wide array of choices. Make special memories with your mother at Radisson’s acclaimed restaurants giving you complementary offers, a small heart shaped pastry on arrival and signature “Ice Tea / Blu Topaz” mocktail. Treat her with special brunch @ Level 2. Delight your mother with the Spa experience at Vyoma Spa with 20 per cent discount and 50 per cent on all soft beverages and on “selected liquor brands”.

One can also enjoy the lip- smacking recipes made with the secret of chefs complementing with mouth watering desserts. Also, one lucky winner will get a chance to win 2 nights complementary stay at Radisson Blu Jaipur. All you need to do is post a selfie with your mom on their FB page and avail the offer.

Similarly, you can also take your mom on a day out at Asian Kitchen & Aristo Spa to give her a break from the monotonous routine that she follows throughout the year.

Mothers work round the clock all throughout the year, without a break and deserve to be shown gratitude and appreciation for their timeless contribution to our lives. This Mother’s Day, let’s all join together to pamper her the way she did all the years. Four Points by Sheraton Navi Mumbai, Vashi plans to pamper all these exceptional women with various offers ranging from beauty to food.

The hotel has curated a special package for mothers to enjoy a relaxing and refreshing day with their loved ones. Walk in with your mother and indulge in the various offers, which are tailor made for you to make your mother feel as special as she makes you feel every day. Enjoy a complimentary welcome drink on arrival and a 50 per cent discount on food and soft beverages while you and your mother enjoy the exotic spread at the Sunday Brunch at Asian Kitchen. Avail of a 25 per cent discount on spa treatments at Aristo Spa and treat your mother to a relaxing afternoon. All mothers will have a special gift to take back home and 1 Lucky winner will be chosen for a complimentary bliss massage.

Treat your mother to a day that she will never forget, with a scrumptious brunch and live music at her favourite restaurant.

Moets, the heritage restaurant in Defence Colony has come up with a pan-asian restaurant, Oh Bao.

Coming from the house of Moets, a landmark eatery in Delhi’s elite Defence colony market, Oh Bao! brings to the table a range of designer Sushis, delectable dimsums and much-talked about Baos.

A bright cheerful graffiti of the Chinaman invites you in a spacious casual dining area with 85 covers capacity, divided into two dining sections and a sushi bar. Comfortable seating, attentive staff and well stocked bar will take care of all your culinary aspirations.

Both the sections can be converted into a private dining area to cater to parties big and small.

In house specialties like OB Pork Belly, Tofu Aniseed, angry lobster and Glazed Salmon Bao are a must try.

The Trio Mushroom dumplings, with filling of three types of Mushrooms, and Crystal Veg Dumpling along with a specially crafted menu of designer Sushis will keep your taste buds tantalized.

The experimental cuisine which reflects a contemporary take on oriental is the brainchild of Chef Saurav Bhatnagar(who has previously worked as the Head of Sushi Department in Wasabi by Marimoto in Taj Hotel) and restaurateur Mehreen Bindra.

The flavoursome Bao's dim sums and designer Sushis are something one cannot afford to miss as the new concept comes straight from the kitchens of Honk Kong.  

Pa Pa Ya is a modern, cutting edge restaurant that relies on advanced culinary techniques such as molecular gastronomy; the restaurant design is representative of the philosophy showcased through its cuisine, where various cuboids in the shape of molecules capturing the walls and ceiling of the restaurant growing organically in the wall and ceiling, giving the impression of getting the molecules out of the kitchen, into your dining space.

The design also extensively uses the contemporary technique of 3D spatial mapping to create a live, dynamic restaurant ambiance, rather than the static walls that most restaurants have.

It has given the restaurant a complete futuristic look, with everyone dining here talking about its interiors and the high quality, cutting edge, progressive cuisine served with a high energy dining ambiance.

Completed in about 3 – 4 months, the restaurant is spread across 2300 sq ft (approx) {Dining area: 1524 sq ft – carpet area, excluding walls; Kitchen 602.56 sq ft – carpet area, excluding walls; grand total 2308 sq ft, including walls.

“Pa Pa Ya is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy behind Pa Pa Ya is simple - present Asian food & drink with a twist. This is done through a mix of cutting edge cooking techniques such as molecular gastronomy & mixology, which has been used throughout the menu wherever it genuinely adds value, in a sense for it to be a combination of art and science,” shared Zorawar Kalra, MD & CEO, Massive Restaurants.

Store Profile: a) Size of the store: 2300 sq ft (approx) {Dining area: 1524 sq ft – carpet area, excluding walls; Kitchen 602.56 sq ft – carpet area, excluding walls; grand total 2308 sq ft, including walls) b) Total floors: one c) Year of launch: 2015 d) Address: Level 3, Palladium Mall, Lower Parel, Mumbai

We wanted to offer people a different kind of theme, a theme which was sufficient on its own. Therefore, we decided to go ahead with the idea of opening a country pub with pastoral look. We started working on this project from June 2015 and finally everything got into place by December 2015. The reason for choosing Connaught Place as the spot was because of the underlying motive of making our brand more accessible to our customers and to be connected with youth. CP has eventually turned as a quite happening place and most preferable hangout zone among youth. The other reason of choosing CP was that it has a colonial effect set up by Britishers. So, we wanted a place which has a traditional effect.

Tell us about your journey to become an entrepreneur?

We shared a common passion of opening a restaurant, but we were not sure of what to open, where to open and its implications. We took inspirations from various legends in this industry, who are doing well and then we started strategizing things one by one. We finalized the theme and then started short listing articles and pointers, which will help us to distinguish from others. We started looking for a place in or around inner circle of CP from December 2014 and finally chose our spot in M block outer Circle by June 2015. We started our journey in July 2015 and went through various challenges in terms of permissions from authorities, finalizing the contractors for civil works, consultant for kitchen and bar, furniture style and vendors etc. Bringing all that together, we created ‘House of Commons’. It is a success story which is difficult to put on papers, but we think it was our ‘Passion and Zeal’ towards opening a Gastro pub.

What cuisines you have in your product line?

Menu is extensive featuring from Salads to Pastas, wraps to noodles, biryani to tikkas, we have all. We have also taken inspirations from England and created our food and drinks accordingly. Our menu is a world cuisine including Italian, Continental, Indian and Chinese. We have kept a separate section of “quickies”, if you are looking for a quick meal specially to cater the corporate crowd during lunch hours. The food is meaty and comforting, includes the Gastronomic experience. The menu is shaped to maintain the balance between the typical Gastro pub food, best of Indian and International fusion.

What is your marketing approach to survive in this market?

We as a team wanted to offer our customers pleasure of having quality food and drinks. With this underlying idea, we have used the concept of Gastronomy, which is a law of regulating stomach. We give special attention to our food because we have noticed that most of the Pubs are not focusing on the same. Drinks are more or less same in almost all the outlets, but food is something, which makes a place special to revisit.

We are keeping our marketing approach in line with special focus on foodies. We are trying to pair food with excellent range of cocktails such as Drunken Tea Master and Deconstructed Sex on the Beach. Our marketing approach includes pitching corporate for get-togethers and parties and entertaining the walk-in youngsters. We also putting special focus on sports events such as English Premier League and inviting football lovers to watch the screening on our Big Screen.

Who are your competitors in the business?

Frankly, we do not believe in competition. It’s a small market, small place with a limited crowd. At present, we are trying to put ourselves apart. We are offering our guest something unique in food, music, drinks; football matches screening, moments and fun. We believe such moments spent at HOC will be the trigger to visit again.

What are the major logistics challenges faced by start-ups like you?

Since we are new in this industry, we encountered many challenges in terms of designing interiors, technical, music setup, furniture, Bar and Kitchen. We have taken help from various consultants at all stages to see them off. Once the place is functional,   we still face issues in terms of vendors, quality of food, ingredients to be procured and of course the costing in terms of operational expenses.

According to you, what are the top trends that will drive the industry in 2016?

We feel that the customers must feel special when they are visiting any outlet. So, service delivery in terms of TAT and promptness, attitude of stewards and managers towards the guest, offerings in terms of food and music will be the distinguishing factors in the industry. Apart from the above, customers also look at various innovative things that the outlet is doing for serving their food and drinks. Molecular technology, which is used these days, will remain for years to come. 

What is your expansion plan?

At present, we wish to focus on running this outlet successfully and gain some recognition in the market. However, we also plan to venture with the ‘upper house of UK parliament’ by the coming year.

Tell us about your journey until you opened this restaurant?

In 2010, we started this on our own and now it is six years old. It is with the help of our sheer hard work and our customers; we have built a credible brand. . We're connected to the grassroots and we prefer passion over profit any day. Our restaurant has grown from 20   to 200 seater and we constantly endeavour to keep the same touch and feel that we created six years back. We've learnt a lot of lessons over the years and still adapting to new things every day that keeps us going strong.

What are the challenges faced to manage a restaurant?

Since we are self-funded, finance was an initial restraint and concern for us. But after six years and two successful restaurants we fortunately don’t have to focus much on that. We have regular challenges like staff attrition and inflationary supply costs, but I would say that our main concern at the moment is focussing on consistent quality of our food and also meeting high expectations that our customers set for us.

How do you decide on pricing keeping your target customers in the mind?

Well, I guess the basic philosophy with which we have started still hold good for us. We always wanted to be known not just as a friendly homely neighbourhood cafe, but a place that customers would visit frequently on a daily basis and not just for occasions. So, with that in mind we had to keep the pricing as realistic and reasonable as possible. That's why we have a mid level pricing model.

Do you have any plans to go the online way as other restaurants are keen on sharing online space? Elaborate.

Today, for a sustainable business you have to be connected to the online space, whether you like it or not. Competition has also moved to the online space and it is not competing for business, but also for recognition and modernity from customers. We currently service customers with home deliveries and private ordering online.  In the near future we’re looking to expand on opportunities to set different trends for people connecting with us online to keep us current and trending. 

What is your view on strategic marketing?

It's necessary, if you want to stay connected to this market. It's important to first identify your group of potential customers before you prepare a marketing plans to reach out to them.

According to you what are the top trends that will drive the industry in 2016?

I think people are looking for new trends every day.  As long as you keep your customers intrigued with new ideas and food, they'll come back with a sense of adventurism. The food industry is moving into a very interesting space, where entrepreneurs are now much bolder than before and customers aren't afraid to spend money to try something new. The standard of food has defiantly improved in 2015 and 2016 it looks more exciting and interesting.

What is your expansion plans?

Currently, we are in two locations and might be looking to tie up with people in other states. For instance, we plan a set up outside Bangalore.