With the pandemic closing a majority of indoor and outdoor dining worldwide, there was a massive surge in demand for takeout food and delivery services. This type of business model requires restauranteurs to adapt in several ways. One of those is the implementation of packaging to suit the takeout model.
With Millenials and Gen Z starting to demand sustainability in all aspects of life, implementing traditional plastic or styrofoam takeout containers is short of business suicide. The pandemic only exacerbated the change in attitude toward plastic as many lawmakers worldwide started to phase out and ban single-use packaging. But this change has created new challenges for everyone from burger shops to at-home cake businesses, whether they’re actively trying to reduce their carbon footprint or not.
Those who care about reducing wastage and emissions have to work hard like every other restaurant while sourcing and implementing sustainable packaging supplies and eco-friendly business practices.
India generates over 25,000 tonnes of plastic waste per day, which is roughly the weight of 4,300 elephants. According to the Union Environment Ministry, 60 percent of this is recycled. The remainder is disposed of in landfills, some of it clogs drains, enters the ocean as microplastics, or is burned.
Moving towards eco-friendly packaging
The fast food industry has historically leaned heavily on single-use plastics with their takeout containers and cutlery. However, during the last months, QSR like KFC, McDonald’s and Burger King have developed initiatives to limit waste from single-use food containers by introducing pilot programs for eco-friendly containers and phasing out polystyrene.
It’s essential that fast food restaurants continue with the implementation of green programs and the use of biodegradable packaging and utensils. It’s not only a topic of preference of diners or the need to comply with new laws, but it’s also a matter of ecological conscience for the benefit of our planet. Brands adopt new manufacturing processes and the use of sustainable materials in their products.
“Since the last few years, we have reduced the use of plastics across all our outlets. We have now moved towards biodegradable paper based packaging for all products, in both delivery and dine-in. While launching our flagship beverages we made a conscious decision to use glass bottles and make proper channels for the recycling of the same,” Kabir Jeet Singh, CEO and founder of Burger Singh commented.
Eco-friendly materials
Whether sustainable or not, packaging poses its own challenges for restaurants. Styrofoam, the go-to material for takeout for so long, takes 500 years just to start breaking down. The challenge is that these petroleum-based solutions meet food-handling requirements better than any readily available eco-friendly solutions. These single-use plastics keep food fresher for longer when compared with eco-friendly solutions that can be a lot more porous and don’t seal as well. But the easy alternative is seldom the right one.
Packaging made from compostable materials is the go-to solution for eateries looking for sustainable packaging. Sugarcane, bamboo, mushroom, or seaweed are the most common materials, but packaging made from other post-consumer waste, like bio-packaging, is also typical.
In the right environment, these materials can break down into nutrient-rich dirt in as little as 12 weeks. Certifications may indicate products compostable at home or only suitable for industrial compost facilities.
Single-use plastic ban acts as a major booster
The single-use plastic ban enforced earlier this year by the Hon'ble Govt. has brought about a change, particularly in the F&B industry. The industry has grown manifold in the last 15 years and so have woes related to service and packaging. The need of the hour is to find innovative solutions for these issues.
“In this regard, Chuk by Yash Pakka Limited has rolled out its delivery range, and the products are being well-received in the market. Much like the serviceware range, the delivery range is also made of sugarcane fibre and is 100 percent compostable. The delivery containers not only prove to be an effective alternative to the traditional plastic containers, but are also microwave-safe, freezer-safe, leak-proof and oil-proof,” Satish Chamyvelumani, CEO and business head of CHUK commented.
Yash Pakka continues to innovate and work towards finding effective solutions for the food industry. Moving forward, the company plans to specialise its offerings in three core areas - food packaging, food food carry and food service.
New innovations with new minds
Another company Bambrew, prides itself in being a company that targets leading giants that majorly contribute to plastic waste generated worldwide in conventional sectors like e-commerce, retail, FMCG, F&B etc. The company uses bamboo, sugarcane and seaweed to create eco-friendly packaging materials. Born in Hazaribagh, Jharkhand, Vaibhav Anant, founder of Bambrew feels that there is a need for awareness of sustainable packaging. Bambrew has proposed a INR 5 lakh penalty instead of INR 10,000 for using plastic-based materials. At present, Bambrew is supplying its eco-friendly packaging products to f&b brands like Olive Bar and Kitchen, The Fatty Bao etc.
Eco-friendly packaging isn’t an easy course to navigate. But it’s important to remember that substitution is often quicker and more cost-effective than redesigning something from the ground up. Many materials on the market can help eateries lower their carbon footprint and appeal to a more eco-conscious crowd. For managers that are reluctant to change, remember that your customer is changing.
While they want the food you’re providing, the younger generation wants to give their money to a brand that shares their concern for the environment. One of the many advantages of eco-friendly packaging is increasing your customers’ loyalty. Sustainability in your ingredients is a must, but it’s also time to improve your packaging.
The world of food has always been more than just sustenance. I have seen it evolve, adapting to changing times—an unfolding narrative of cultures, ambitions, and human connection. As the landscape of dining transforms, from bustling market stalls to opulent hotel dining rooms and the invisible networks of cloud kitchens, one truth remains: food is never just food. It is an experience, a memory, a moment shared.
Over the years, I have watched those who dare to venture into this space begin with a singular focus—the quality of what is placed on the plate. But time has a way of revealing deeper truths. Success is not just about recipes or ingredients; it is woven into something more intangible. It lies in the precision of execution, the warmth of service, the courage to innovate, and the resilience to withstand storms.
Whether in the grand corridors of luxury hotels, the intimate corners of world-class restaurants, or the unseen yet powerful networks of cloud kitchens, I have come to recognize that the true architects of food businesses build on these unseen foundations. Here are five essential qualities that, time and again, I have seen shape the most remarkable food ventures—stories from India and across the globe.
It’s about Detailing
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny element contributes to the guest experience. A lack of attention to detail can mean the difference between a memorable meal and an average one. In high-end restaurants and hospitality chains, precision is not just preferred—it’s a non-negotiable standard.
Attention to detail in food businesses isn’t about perfection for the sake of perfection; it’s about making every customer feel valued. It signals a deep respect for the craft, a commitment to quality, and an unyielding desire to offer nothing but the best. When a restaurant or cloud kitchen masters the small things, it builds an invisible thread of trust with its patrons—one that turns a single visit into a lifelong relationship.
Service at the Top
The food industry, at its core, is a service-driven business. The intent to serve must go beyond transactions—it should be about making people feel welcomed, comforted, and cared for. The best food businesses don’t just focus on feeding people; they focus on nurturing them.
Eleven Madison Park, one of the most celebrated restaurants in the world, has redefined hospitality through a philosophy of deep personalization and generosity. Under the leadership of Chef Daniel Humm, the restaurant doesn’t just provide a fine dining experience—it creates moments that leave an indelible mark on guests. The team at Eleven Madison Park goes to great lengths to make every diner feel special, whether it’s crafting a dish inspired by a guest’s childhood memory or sending them home with a carefully selected parting gift that resonates with their experience.
Experience Drive Success
A food business with a strong intent to serve naturally creates an atmosphere of warmth and loyalty. Whether it’s a Michelin-starred fine dining establishment or a small cloud kitchen, the way customers feel about their experience will define its long-term success.
Innovation doesn’t always mean reinventing the wheel; sometimes, it’s about recognizing opportunities that others overlook. Whether through menu engineering, technology integration, or unique branding, an innovative mindset ensures that a food business stays relevant and competitive. El Bulli proved that the most groundbreaking ideas often come from a willingness to question everything—and that true innovation is about challenging the status quo.
El Bulli, the legendary restaurant led by Chef Ferran Adrià, revolutionized modern gastronomy through relentless innovation. More than just a restaurant, El Bulli became a laboratory of culinary experimentation, redefining what food could be. Adrià and his team closed the restaurant for six months each year to focus solely on research and development, pushing the boundaries of taste, texture, and presentation.
Resilience is Important
Resilience in the food business is about adapting without losing identity. Whether it’s dealing with supply chain disruptions, pandemic-related shutdowns, or shifting culinary trends, a strong food entrepreneur must possess the grit to rebuild, rethink, and reemerge stronger. Rebel Foods proved that resilience is not just about survival—it’s about thriving through reinvention.
Staff is the Backbone
A food business isn’t just about food—it’s about people. Those that make a lasting impact are the ones that integrate themselves into the community they serve. When customers feel a personal connection with a brand, they become lifelong advocates. Building a community connection doesn’t necessarily mean longevity alone; it’s about staying authentic to your mission and ensuring that customers feel like they’re part of something bigger. Whether it’s through local sourcing, sustainability efforts, or cultural storytelling, businesses that prioritize people over profits naturally cultivate deep loyalty.
The Indian Coffee House is not just a restaurant chain; it is a movement. Established in the early 20th century and later turned into a worker-owned cooperative, Indian Coffee House has been a silent witness to India’s changing social, cultural, and political landscape. What sets it apart is not just its affordable food or simple ambiance, but its deep-rooted connection with the community.
Involvement of Senses
A great meal may delight the senses, but a truly remarkable food business transcends the act of dining. It orchestrates moments that move beyond taste—moments that touch the heart, evoke nostalgia, and create bonds that last a lifetime. It is not just about the technical precision of a perfectly seared steak or the symmetry of a plated dessert; it is about the silent artistry of an experience carefully crafted, where every interaction leaves an imprint on the guest’s memory.
The precision of detail ensures excellence, the intent to serve builds warmth, innovation drives progress, resilience keeps the business standing, and community connection fosters belonging. The true masters of this industry understand that food is only the medium—the real magic lies in the stories it tells and the emotions it stirs.
What separates the truly exceptional from the ordinary is not found in a recipe but in a philosophy—a deep-rooted belief that hospitality is not a service, but a calling. A well-run food business does not merely satisfy hunger; it leaves behind an echo, a lasting presence in the hearts of those it serves. So, as you step into the world of food entrepreneurship, ask yourself: Are you creating meals, or are you creating meaning? Because the greatest food businesses do not just feed the body—they nourish the soul, one experience at a time.
In the dynamic world of food and beverage business, especially restaurant business where taste matters the most and the experience lasts longer, the role of emotional intelligence cannot be over ruled.
Today, restaurants are not just limited to serving a good food and delivering an everlasting experience, it also involves a deeper connection, empathy and an understanding of what they require. And, that’s where Emotional Intelligence enters into the picture by transforming a good service into a wow! Experience.
What is Emotional Intelligence?
Emotional intelligence refers to the collection and analysis of data on food consumption, preferences, and trends to gain insights into consumer behavior and the food market as a whole.
It encompasses understanding the journey of food from farm to fork, including production methods, supply chain logistics, and sustainability practices. By leveraging technology such as big data analytics and artificial intelligence, Emotional intelligence helps businesses make informed decisions about product development, marketing strategies, and inventory management, ensuring that consumer needs are met efficiently and effectively.
Creating a Personalised Touch
From a warm welcome at the door to the personalised touches throughout dining, every interaction is packed with warmth, attention to details, leaves guest not just feel satisfied but valued in a long run.
“With Emotional intelligence, restaurants can create customized menus based on customer preferences. For instance, by analyzing data from online ordering platforms or loyalty programs, they can identify each customer’s favorite dishes and make menu recommendations tailored to their tastes,” shared Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR.
Commenting on the same, Gopichand Cherukuri, Co-Founder, ICB, pointed that, “For centuries food or beverage has always been an emotional need as much as they are functional need. So it's quite important for brands to understand the customer's mood, preferences and what enables them to make certain choices.”
He also mentioned that a recent survey in Bangalore shared that more than 65% of the customers prefer personalization. “We are not just catering to their functional needs, emotional needs are also equally important for them to decide on where to dine, what to consume. So, emotional intelligence plays a vital role, mapped to the data. And the best part is, AI is a great help in this regard. And ICB is working towards this development to delight our customer base,” he further added.
Sharing a similar insight, Aji Nair, CEO, Mirah Hospitality shared, “Prioritising guest preferences is both a science and an art. It is about knowing what the guest wants—even before they do. Restaurants today blend data analysis with a human touch to anticipate preferences. By tracking dining patterns, guest feedback, and emerging food trends, we create menus that resonate with our customers. But beyond data, it’s the art of reading the room—understanding a guest’s body language, mood, or subtle cues—that allows us to personalize their dining experience. The right mix of insights and intuition helps us craft meals that feel both thoughtful and memorable."
Helping Menu Design
Staying ahead of emerging trends, fluctuating consumer needs, and tastes is essential for success. One of the crucial aspects of adapting to this is effective menu planning, which involves creating innovative, appetizing, and visually appealing dishes that cater to a diverse clientele.
“Our commitment to sensory-driven innovation—whether through umami-rich ingredients, natural sweeteners, or immersive tableside finishes - ensures that every dish tells a story and every meal becomes an experience to remember. In a city where food trends evolve rapidly, we stay attuned to local tastes and global influences, creating meaningful connections through food that touches the heart as much as it delights the palate,” pointed Gagandeep Singh Sawhney, Executive Chef & Culinary Centre of Excellence Cuisine Specialist, MEIA Region at Shangri-La Group.
By using the power of real-time analytics, data-driven insights, and artificial intelligence, Emotional intelligence is transforming the way culinary professionals approach menu planning.
"The dining experience extends beyond food—it’s about forging emotional connections. At Hitchki, emotional intelligence is integral to menu development, allowing us to craft offerings that resonate deeply with our guests. By decoding moods, nostalgia triggers, and cultural influences, we design menus that evoke comfort, excitement, and curiosity. Whether it’s curating seasonal specials that spark memories or reinventing flavors to align with evolving preferences, our approach ensures every dish feels both personal and refreshingly innovative,” added Nair.
When it comes to creating, growing and sustaining a successful restaurant business in this era, brands will have to tap AI to drive expansion, success and establish strong leadership to survive difficult times.
Over the last 2-3 years, AI has not just helped enhance the customer experience but has also reduced operational costs for some of the top global chains that have adopted AI and Emotional Intelligence early into their business.
“AI over the recent few months has significantly helped GOPIZZA to reduce its operational costs by helping us with innovative solutions across departments. From tracking inventory for timely shipment, automated POS systems for taking orders and understanding customer order pattern, AI driven GOVEN and GOBOT which helped us with training and SOPs to ensure consistent taste of our pizzas, effective manpower shift planning so that our team is not overburdened to accurate sales forecasting for reducing food wastage and efficient use of resources,” shared Mahesh Reddy, CEO, GoPizza India by adding that AI is playing a very important role in the restaurant industry today.
Not only this, restaurants are heavily investing in technology and hiring people to look after the same. And, these teams are adopting tools rooted in artificial intelligence to better control their operating costs, undertaking initiatives that will continue to pay benefits no matter how economic conditions unfold.
From automating work, to helping in understanding the customer mind better and driving growth, AI is helping saving the costs associated with the inventories and labor.
“AI has unlimited potential to automate tasks across industries, and while we’re in the early stages of its integration, its impact is already evident. The computing power exists, but customized applications are still evolving. At Burger Singh, AI is enhancing efficiency and cutting costs,” pointed Rahul Seth, Co-founder, Burger Singh.
One major development in AI is the emotional intelligence via chatbots and voicebots that manages customer query by eliminating the extra workforce that earlier use to manage and look after the data that came from the customers.
“Chatbots and voicebots manage customer queries and franchise leads, reducing manual effort. AI-driven analytics optimize call-center performance, improving conversions and sales. Additionally, AI streamlines operations and enables smarter, data-backed decisions,” added Seth by mentioning that though the full-scale automation is still ahead, but AI is already transforming the food industry, driving productivity and cost efficiency.
Similarly, Blue Tokai has partnered with Umwelt.AI’s intelligent platform for deeper workforce insights, enabling timely actions based on employee feedback. By streamlining HR processes, measuring engagement more effectively, and personalizing employee interactions, the collaboration aligns with Blue Tokai’s commitment to building a high-performance, people-first work environment.
“Our vision has always been to create a workplace that fosters growth, inclusivity, and well-being. Partnering with Umwelt.AI gives us the opportunity to take a much more proactive and tech-driven approach to employee experience, ensuring our teams really feel valued and empowered. This will reflect our commitment to innovation not only in coffee but also in our workplace culture,” said Sujit Bose, Chief Human Resources Officer at Blue Tokai.
And, hence, restaurant operators should view today’s inflationary habitat as an opportunity to pause and take a closer look at their operating costs to identify areas to reduce expenditure. Meanwhile, restaurant that will adopt AI technology to reduce their operational costs rather than investing heavily will definitely grow and position themselves as one of the top brands getting loyal and regular customers.
In today’s world, social media is the game-changer for restaurants aiming to build their reputation. What once was just a place to share food photos has evolved into a powerful marketing engine that can propel restaurants into the spotlight—or sink them with a single bad review. It's not just about pretty pictures anymore; it’s about managing the buzz and ensuring a loyal customer base. And trust us, Instagram reels and influencer shout-outs can either bring floods of customers or tarnish your brand overnight.
Let’s face it: in the age of digital media, every guest’s experience is public property. A single negative comment can do more damage than you can imagine. On the flip side, a glowing review can drive more business than any ad campaign. Reputation is everything, and how you manage it can make or break your restaurant. This is where online reputation management becomes your secret weapon for success.
The Power of Social Media in Shaping Restaurant Reputations
1. Visibility & Reach: Social media is a megaphone for your restaurant, letting you amplify your presence and engage with customers worldwide.
2. Customer Interaction: It’s no longer just a platform for posting updates. It’s a real-time conversation with your patrons, building trust and loyalty.
3. Influence on Perception: While positive posts can elevate your brand, negative reviews can spread like wildfire. Managing this delicate balance is essential.
Pro Tips for Managing Online Reviews
1. Constant Vigilance: Keep an eye on review sites like Google, Yelp, Zomato, and TripAdvisor—don’t miss a single mention!
2. Swift Responses: Respond to both good and bad reviews quickly. Show customers you care, and they’ll come back for more.
3. Encourage Positive Reviews: Prompt happy customers to share their experiences. A flood of positive reviews can bury any negative ones.
Sidney Dcunha, Director of Food and Beverage & Culinary at Sofitel Mumbai BKC, emphasizes, “Effective management ensures that social media becomes an ally in sustaining and growing our restaurant’s reputation. With the rise of digital reservations, online payments, and loyalty programs, safeguarding customer data is a non-negotiable priority.”
Tackling Negative Criticism Like A Pro
“We take our guests' privacy and security extremely seriously. We respect our guests' privacy at all times and work to ensure they feel safe in their interactions with us,” says Christina Roach, Director for Radisson Blu Bengaluru Outer Ring Road. While negative reviews can be disheartening, they’re an opportunity to improve your game. Address criticism professionally, and you'll turn an upset guest into a loyal customer.
Shahrom Oshtori, Co-founder of Sixteen33, agrees: “Negative feedback can spread quickly, making reputation management crucial. We assess it based on how we respond—whether we take corrective actions or offer a better experience.”
How to Maintain Data Privacy and Keep Your Restaurant Secure
1. Adopt Secure Technologies: Always use encrypted payment gateways and secure reservation systems to protect customer data.
2. Train Your Staff: Make sure everyone is aware of how to handle sensitive information responsibly.
3. Be Transparent: Clearly communicate your data handling policies to customers. Compliance with laws like GDPR is a must.
Why Marketing is a Game-Changer for Your Restaurant
1. Increased Awareness: Partnering with influencers expands your reach to untapped audiences and builds buzz around your brand.
2. Credibility & Trust: When influencers rave about your restaurant, their followers trust them—and your restaurant reaps the benefits.
3. Engagement Boost: Influencer posts aren’t just eye-catching—they drive foot traffic and boost sales.
Dharmendra, COO of Gigu Hospitality, explains, “Increased Awareness, Credibility, and all these factors play an important role in developing the business.”
Navigating Influencer Marketing Challenges
1. Finding the Right Fit: Not all influencers will align with your restaurant's brand. Choose wisely to avoid mismatched messaging.
2. Measuring ROI: Tracking the direct impact of influencer campaigns on sales and foot traffic can be tricky.
3. Managing Expectations: Ensure that influencers represent your restaurant in a way that matches your image and values.
Overcoming Influencer Marketing Hurdles
1. Do Your Research: Pick influencers whose audiences align with your target demographic.
2. Set Clear Expectations: Outline deliverables and goals upfront to avoid misunderstandings.
3. Track Success: Use tracking tools and discount codes to measure the ROI of influencer campaigns effectively.
In the digital age, social media and influencer marketing are not just trends—they are crucial tools for building a loyal customer base and driving profits. By actively engaging with your audience and addressing feedback constructively, you can establish a reputation that not only attracts customers but keeps them coming back for more.
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