Known for its rich cultural and food heritage, Hyderabad has always been considered as a foodie city and has witnessed local as well as international chains coming up with new and innovative concepts.
Earlier this month, restaurant industry in a guideline passed by the Central Consumer Protection Authority (CCPA) were barred to charge any service charge from the customers.
Bagga also pointed that why only the restaurant industry is being singled out even airlines, cinemas, automobile dealerships and many other service companies charge an extra fee to their customer, just that there is a different name like convenience fee, file charges, service fee etc.
Food has always been a personal choice and occasion driven, and understanding the food preferences is crucial to providing excellent service and restocking the food items according to the particular food choice.
According to industry insider, due to the shortage of high quality premium tea supply in India, branded tea marketing companies are forced to buy premium tea from Kenya and Sri Lanka at a very high 100 percent import duty.
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business models.
Predictions by RedSeer Management Consulting reveals that the cloud kitchens are set to be a $2 billion industry in India by 2024, up from $400 million in 2019. Also the market value of cloud kitchens is estimated to reach $1.05 billion by the end of 2023.
Founded in 2010 by entrepreneurs Kabir Suri and Rahul Khanna, the menu is created by Chef Utkarsh with utmost care for local ingredients and culinary traditions.