Universally, every country has the culture of booking a table at a restaurant. Today, a customer books a table in a restaurant, and when he goes there he can order through the app and can even pay through the app. Sounds interesting, isn’t it?
Sahil Jain always knew that the culture of doing things online would soon catch up in India. There already was a dining-out culture in India, and they were confident that before long people would start booking tables online too.
Talking to Restaurant India, Sahil Jain, Co-Founder, Dineout shares his journey of how the tables turned in the dining space in India.
Jain said,” We launched way back in 2012 and this 6 year span has made us witness the massive growth of the entire dining out scenario.”
“We are the largest dining out platform in the country where people can book their tables, pay their bills through the dineout app, they can also buy a subscription called the gourmet passport, across 600+ restaurants, grab the super deals whatever is required from a customer’s standpoint is available on dineout today”, adds Jain.
Creating a Niche
With a lot of competition attracting the dining space, what more can be put in to make the business more profitable is a bigger question today.
What needs to be done to make it more profitable Jain says,” It is to ensure that whatever business models you start with, you make sure it’s sustainable.” Unlimited discounts or cashback doesn’t ensure sustainability. You need to build a more loyal base to whom you are providing a product which is adding real value to the customers as well to the restaurants.
“So, we need to think both sides of the business to make it a long term sustainable business”, adds Jain, Co-Founder, Dineout.
Giving the Biggies a Slide
Restaurant Table reservation service industry is one of the most vibrant industries that has seen an unprecedented growth in the recent past and continues to expand rapidly.
When asked about his success mantra, Sahil Jain said,” Today we are seating around a million diners a month. I think we can scale this up to atleast 10-15 million in the next couple of years. So, the opportunity is quite large. We want to continue doing what we are doing in the same manner. With our presence in 8 cities, we will be launching in Tier 2 cities as well. In terms of technological presence, we are planning to go deeper by building new solutions with our partner restaurants.”
Takeaway from Indian Restaurant Congress
Technology today permeates the lives of consumers like never before. When asked about his takeaway from IRC this year, Jain said,” The industry is waking up to the fact that in order to have a sustainable business, there are a lot many things that need our attention, especially inside the restaurant.”
“To make it more scalable which starts from the right people, the processes and technology which needs to come together to ensure we can build a scalable business model for the fine dining, casual dining industry”, adds Jain.