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It is no secret that the hotel and restaurant industry contributes to a large chunk of food waste.
A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.
At a time when the restaurant chain has captured more than 70 per cent of the pizza market, it is building high to grow its presence in India.
As this model offers bigger growth, it creates a win-win situation for both franchisee and the franchisor.
Rescheduling of menu is also significant, since it maintains a needed change and tries to cater for quality products.
Engaging a supplier is not a task, although bargaining is the real challenge for restaurants. In this case the restaurants need to understand the problems of suppliers.
Likewise, as people are growing their demand, the restaurants too understand to fill their need and hence big format is what they can come up with the best.
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the restaurant.
The fast-food chain is also betting on alternative, healthy offerings in the face of competition. "We have a slew of innovations in our menu that we will unveil this year," Jatia said.
Given the creative nature of the industry, standardization at an industry level for certain things may be difficult to achieve, as- recipe, cooking styles, serving practices, etc., all vary from restaurant to restaurant.
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