Disruption in Food Business

While restaurant sales were down as much as 50 percent or higher for some limited-service brands, many found an opportunity to flex their well-developed off-premises muscles as a way to stay afloat.

According to a report published by Food and Nutrition Sciences revealed that only 10 per cent of consumers are familiar with upcycled food products, but the great news is that once educated about them, 80 per cent say that they would seek them out.

The APAC (Asia Pacific) itself accounts for 63% of the total F&B (Food and Beverage) stores market in the world. The Indian F&B industry accounts for 3% of the GDP and is expected to grow at a CAGR of 16% by 2025 amounting ?10,00,000 crores i.e., 2.5x since ?4,00,000 crores in 2019.

In India, the mystery shopping business is in its infancy but quickly picking up pace. The industry is estimated to be worth around `70 crore and employs over two lakh people on a part-time basis.

It's best to get your major macro nutrients like protein fat and carbs from real natural foods like lentils, eggs, meat, veggies etc.

The pandemic has encouraged customers to order in which has made the concept of takeaways and driveways become very popular. Utilizing this to full potential, brands also initiated takeaway discounts helping with more orders while also saving us from aggregator margins.

Committing to net zero emissions by 2050 advances the company's work for decades to help drive a more resilient food system, support its farmers and producers, and regenerate the natural resources.

The expenditure of Indian households on eating out is rising rapidly and it has become imperative for established as well as new restaurants to formulate a dynamic pricing strategy. As per reports, an average Indian household spent over INR 2500 per month on eating out in 2019.

With 5 more outlets in pipeline to be launched together across Delhi by December 2021, the brand aims to align liquor purchase and consumption at the premises in a restaurant setting.

In an interaction with Restaurant India Dhruv Lamba, Executive Director, Kwality Group of Restaurants talks about adoption of technology in keeping ahead of the game and overcoming all the losses due to the pandemic.