The Ultimate Guide to Getting Your Cloud Kitchen on Zomato

With the rise of party culture in big cities like Delhi/NCR, many significant and informal occasions are being celebrated in a variety of venues, ranging from large to small, depending on the occasion. One of those big occasions is birthdays. They are special. So a birthday needs to be spent with your most special person, whether it be friends or family. One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this.  Not only does a good restaurant create a good ambience for the party, but a good place can help you create good memories. However, choosing a good place gets very difficult as there are hundreds of restaurants in Delhi/NCR, and most people do not have the time to review each of them. So, we have created a list of the top 5 restaurants around Delhi/NCR so that it becomes easy for you to choose the best venue for your birthday party.

Read more: Top 7 Food Safety Practices Every Restaurant Should Follow

Birthday Bash Ready: What Makes a Restaurant the Perfect Venue?

• Ambience and Decor: The theme and vibe should match the celebration
• Space & Seating Capacity: Seating should be checked before the booking
• Music & Entertainment Options: Live music, DJs, or themed entertainment options enhance the experience.
• Food & Beverage Menu: Diverse cuisines and customizable menus add flair
• Budget-Friendly Packages: Deals and packages for group bookings can save money.
• Customization & Theme Support: Support for decorations, cakes, and themes is a plus.
• Accessibility & Location: Should be well-connected for your guests
• Good Service & Hospitality:  Friendly, prompt service is essential
• Photo-Friendly Setting:  Instagrammable spots for capturing memories.
• Noise Policy & Flexibility:  Especially for kids' or late-night parties

1. 38 Barracks Restaurant & Bar

• Location: Connaught Place, New Delhi
• Price Per Person:  ₹1,000 – ₹1,500
• Cuisine: Indian, Continental, Fusion
• Type: Veg/Non-veg/Both
• Best For: Adult birthday parties, casual night outs
• COVID Guidelines & Policies: N/A
• Signature Dish: Paneer Tikka Barrels with Chaach Shots

Looking for good food and cocktails to have and celebrating a chill night birthday party with your friends at a reasonable price? Then the 38 Barracks Restaurant & Bar is perfect for you. Located in Connaught Place, New Delhi, this Bar is ideal for a night out or birthday parties. It features a unique theme of military-inspired interior and a cozy, vintage ambience. Designed like an army colonel's residence, the restaurant boasts a rustic colonial charm with wooden furnishings, antique décor, war memorabilia, and a warm, inviting vibe, making it a standout spot for birthday celebrations.

It has both indoor and outdoor seating, and live music plays in the background. You can also reserve a table in advance, so booking according to the number of friends you have is good. For the food, it has a variety of dishes that vary from Indian to continental and fusion dishes. With different types of cocktails and mocktails available, you can enjoy your birthday night to the full. Overall, this restaurant is a good option for those who are looking to party without going overboard with the price. 

WHAT MAKES IT SPECIAL?

• Kerbside pickup
• All you can eat
• Free Wi-Fi
• Accepts reservations
• Kids' menu

Read more: Importance of Ambience: How Interior Design Impacts Customer Retention

2. The House of Celeste

• Location: Unit No. 8, 32nd Avenue, Milestone, NH 8, Sector 15, Gurgaon, Haryana
• Price Per Person: without alcohol: ₹900 - ₹1,100 with alcohol: ₹1,300 - ₹1,500
• Cuisine: Modern Indian cuisine
• Type: Veg/Non-veg/Both
• Best For: Romantic Dates, Birthday Celebrations, Private Events
• COVID Guidelines & Policies: N/A
• Signature Dish: Noshi’s Mutton Mince

The House of Celeste’s interior is designed by ‘Studio Lotus’, which got the inspiration from India’s seasons and jungles. They made it possible to embrace the culture and heritage, celebrating India’s cuisine by building a restaurant with such a design, so that it looks and embraces our cultural heritage. The guests enter through an alfresco outdoor café, then the verandah, and then the sitting area called the pinjra

The dishes themselves are a mixture of Indian recipes and flavours and modern cuisine techniques. Dishes such as Tawa Mutton Boti, Mangalore Chicken Ghee Roast, and Goan Prawn Balchão highlight regional specialties, while offerings like Masala Pebbles and Beet Balls provide innovative twists on classic flavors. Just like their food, their beverages are also a fusion of traditional drinks and contemporary flavors. This place is suitable for big birthday parties and private events.

WHAT MAKES IT SPECIAL?

• Fireplace
• Great beer selection
• Great dessert
• Great wine list
• Live music
• Sport

3. Olive Bar & Kitchen

• Location: Mehrauli, New Delhi
• Price Per Person: ₹2,000 – ₹2,500
• Cuisine: Mediterranean, Italian, European
• Type: Veg/Non-veg/Both
• Best For: Romantic birthday dinners, premium experiences
• COVID Guidelines & Policies: N/A
• Signature Dish: Olive-Crusted Chilean Sea Bass

Olive Bar & Kitchen is a restaurant with a romantic ambience and lovely vibe. Once you go there, you’re going to feel like you’ve stepped into a  Renaissance-era building. A Mediterranean-style building with whitewashed walls, soft lighting, and cozy yet refined furniture, which creates an elegant atmosphere. This building has a refined yet relaxed style that is perfect for celebrating a classy birthday. The restaurant has a variety of Italian cuisine and great wine.  As reservations are required so you’ll have to pre-book on easydiner.com according to the number of people.

WHAT MAKES IT SPECIAL?

• Reservations required
• LGBTQ+ friendly
• Plenty of parking
• Rooftop seating
• Drive-through

Read more:Top 6 Indian States Where Women Drink the Most: The Rise of the Female Drinker

4. Thyme Restaurant - The Umrao

• Location: National Highway 48 near Rajokri Crossing, New Delhi
• Price Per Person: ₹2,500 – ₹3,500
• Cuisine: North Indian, South Indian, Chinese, Continental, and Mughlai dishes
• Type: Veg/Non-veg/Both
• Best For: birthday parties, family gatherings, or special celebrations
• COVID Guidelines & Policies: N/A
• Signature Dish: Mutton Biryani

An In-House restaurant in the hotel, The Umrao, Thyme restaurant is one of a kind. This place is best known for its amazing food from different cuisines, and the good service by the staff. 

The ambience here gives off a regal and sophisticated vibe. The chandeliers hanging above the tables and a buffet table with various dishes on it make it a fine dining place. The restaurant also has both indoor and outdoor seating. There is a poolside outdoors, which makes the dining experience more memorable. This place is perfect for medium-sized gatherings like afterparties or birthday celebrations. The buffet has a variety of dishes, and if you want to add something to the menu, you can get it added. The restaurant is open 24 hours daily so late-night celebrations are also possible. This is a family-friendly restaurant, so kids are allowed, which makes it an ideal place for family gatherings. Also, there are many discount offers applicable before booking, so you should also check for them. 

WHAT MAKES IT SPECIAL?

• Wheelchair-accessible car park
• No-contact delivery
• Great coffee
• Halal food
• Bar on site

Check out: These Top Indian Dishes Made Their Place in the World's Best Street Food List

5. Imperfecto

• Location: Hauz Khas, Noida, Gurugram (Multiple Outlets)
• Price Per Person: ₹1,200 – ₹1,800
• Cuisine: Mediterranean, Indian, Spanish
• Type: Veg/Non-veg/Both
• Best For:  Group parties, live music events
• COVID Guidelines & Policies: N/A
• Signature Dish: Imperfecto Signature Pizza

Imperfecto is perfect for those who are a fan of live singing and have a free-spirited party kinda vibe. With the place being a rooftop seating area, and fairy lights everywhere, it gives the feeling of being at a festival. There are live singing bands that sing during the evening performance, and a rooftop view of the entire area. The place is good for taking pictures for social media. The place also has a variety of dishes from different cuisines. There is also alcohol available, so it isn’t a suitable place for kids to bring. Although it is a good place for youngsters to hang out with friends and colleagues. So, if you want to have a birthday party with lots of fun, then this place is also a good choice. 

WHAT MAKES IT SPECIAL?

• Takeaway
• Live music
• Happy-hour drinks
• Upmarket
• Accepts reservations

Quick Selection Guide: Best Restaurants in Delhi/NCR for Birthday Parties

Pro Tips for Booking:

• Check if any discount offers are available
• Check parking and accessibility for guests
• Consider weekdays, as there is less crowd and better rates than weekends
• Check if there are any additional hidden charges 

Final Thoughts: Where Will You Celebrate?

Whether you’re planning a quiet dinner with loved ones, a themed bash for your kids, or a rocking party with friends,  Delhi/NCR has something for every vibe and budget. So, pick your favorite, book in advance, and create memories that last a lifetime!

The monsoon brings a special kind of magic to South India. The skies turn grey, the roads get misty, and the trees shimmer in fresh shades of green. The air smells of wet earth, spices, and brewing filter coffee. It’s a season that invites you to pause, breathe deeply, and savour every moment. And with Bakrid just around the corner, there’s even more reason to step out. The festive weekend is the perfect excuse to go on a short getaway, explore new places, and share warm, comforting meals with the people you love. South India, with its rich culinary roots and scenic beauty, offers a truly unmatched experience during this time. Whether you’re dreaming of a spicy Chettinad lunch, a coastal seafood thali, or a cozy brunch in a rain-drenched courtyard, we’ve got you covered. 

These five handpicked restaurants don’t just serve great food — they serve it with a view, with warmth, and with the perfect touch of monsoon charm. Let the journey (and the feast) begin. Here’s where you should head this monsoon and Bakrid weekend in South India.

Read more: Cloud Kitchen vs. Traditional Restaurants: Which is More Profitable?

Restaurant vs. Café:  What Truly Sets Them Apart?

1. The Bangala, Karaikudi – A Taste of Chettinad Heritage

Karaikudi in Tamil Nadu becomes peaceful and beautiful during the rains. It’s a sleepy town with grand Chettinad mansions and rich food traditions. At the centre of this experience is The Bangala, a heritage hotel with a restaurant that serves some of the best Chettinad food in the country. The menu is all about bold flavours. Try the chicken Chettinad, mutton kola urundai (meatballs), and fish curry. The rice dishes here, especially their biryani, are comforting and full of spice. Every dish is made in traditional style using local spices, coconut, and ghee. The dining area is inside a 100-year-old bungalow with open courtyards and antique furniture. It feels like stepping into someone’s home. During the rains, the ambience becomes extra special. You’ll hear the sound of rain on the roof while eating something hot and spicy — a feeling that’s hard to beat.

• Perfect for: Slow travel lovers, history buffs, and spice fans.

2. Paragon, Calicut – Biryani, Seafood & Coastal Vibes

If you love biryani, Paragon in Calicut (Kozhikode) should be on your list. It’s a local legend that’s been serving Malabar food since 1939. People come from all over Kerala just to eat here. Their biryani is soft, fragrant, and not too spicy. It’s made with short-grain rice and layered with meat or fish. Try the prawn biryani or the beef biryani. You should also taste their Meen Pollichathu (fish wrapped in banana leaf) and Chicken Varattiyathu (dry-fried chicken in spices). Paragon gets busy during Bakrid weekend, so make sure you plan early. The rains only add charm to Calicut’s coastal roads. Imagine finishing a heavy biryani lunch and then heading for a drive along the beach in light drizzle. That’s what monsoon memories are made of.

• Perfect for: Biryani fans, seafood lovers, and road-trippers.

3. Raintree at Taj Savoy, Ooty – Fireplaces, Fusion & Fog

If you want a monsoon break in the hills, Ooty is your best pick. The drive up the hills is green and misty, and the weather stays cool. Inside the Taj Savoy Hotel, you’ll find Raintree, a restaurant that mixes South Indian food with colonial charm. Here, food is served hot in warm wooden interiors with a fireplace. Their mushroom pepper fry, lamb stew, and dosas with spicy chutneys are must-tries. The kitchen also serves Anglo-Indian dishes like roast chicken and creamy soups, which go perfectly with the mountain weather. What makes this place special during monsoon is the view — fog rolling over the lawns, the smell of eucalyptus in the air, and the comfort of a hot meal in hand. It’s perfect for couples or families looking to escape the city buzz.

• Perfect for: Hill station lovers, quiet escapes, and cozy dinners.

4. Kashi Art Café, Kochi – Banana Leaves & Rainy-Day Brunches

Kochi during monsoon is pure magic. The city slows down, the backwaters glisten, and the streets are filled with the smell of rain and filter coffee. In the middle of Fort Kochi is a peaceful little spot called Kashi Art Café. Kashi is more than a café. It’s a space where art, food, and nature come together. Their menu is filled with all-day breakfast items, fresh salads, sandwiches, and South Indian comfort food. Their appam with stew, banana leaf meals, and lemon cake are crowd favourites. The best part? You can sit under the open-to-sky courtyard while light rain falls around you. It’s the kind of place where time slows down. You’ll see solo travellers, artists, and families just soaking in the mood.

• Perfect for: Creative minds, solo diners, and brunch fans.

Know more: Dosa: The Perfect Crispy & Nutritious South Indian Breakfast!

5. Karavalli, Bengaluru – Forest Vibes in the City

You don’t always have to leave the city for a monsoon food experience. Karavalli, located at The Gateway Hotel in Bengaluru, brings coastal flavours from across South India right to your table — all in a setting that feels like a tropical garden. Karavalli is known for its focus on traditional recipes from Karnataka, Kerala, Goa, and Tamil Nadu. Try the Alleppey fish curry, Kundapur chicken, or Mangalorean mutton. Everything is cooked in small batches with hand-pounded spices and served on banana leaves. What’s unique here is the ambience. The restaurant is surrounded by greenery, stone paths, and water features that make it feel like you're eating in a forest. When it rains, the whole place feels fresher and more alive.

• Perfect for: City dwellers, seafood fans, and those looking for a quiet festive meal.

Plan Your Route: A Monsoon Food Trail Idea

You could start from Bengaluru (Karavalli), head to Ooty (Raintree), then drive down to Calicut (Paragon), and end the trip in Kochi (Kashi Art Café). For those who want a deeper dive into heritage, start at Karaikudi (The Bangala). Make it a road trip. Take it slow. Eat local.

There’s a reason why food feels more special during monsoon. The weather makes your appetite stronger. Spicy dishes taste warmer. Hot drinks feel more comforting. And in South India, where food is already rich in flavours, this season makes every meal more soulful. Bakrid is also coming, and it is not just about the celebration. It’s also about bonding over meals, cooking family recipes, and trying something new. With a long weekend and monsoon mood, this is your chance to turn a small trip into a food memory you’ll never forget.

Also check: Idli: The Ultimate Healthy South Indian Breakfast

For Monsoon Journey!

Good food does more than satisfy hunger, it brings comfort, joy, and lasting memories. Add to that the soft rhythm of monsoon rain, the warmth of shared laughter, and the festive spirit of Bakrid, and you have an experience that stays with you. Whether you're winding through misty hill roads or strolling by rain-washed beaches, South India offers the perfect mix of flavours and views. This season, let your journey be guided by local tastes, scenic routes, and heartwarming meals. It’s the ideal time to slow down, explore something new, and celebrate the little things. So pack light, take your favourite people along, and remember: the best travel companion this monsoon is your appetite.

The cloud kitchen business is booming in India. With food delivery apps like Uber Eats making it easier than ever to reach customers, starting your own cloud kitchen has become a smart move for many aspiring food entrepreneurs.

If you’re passionate about cooking and want to turn your talent into a business, this guide is for you. Here’s a step-by-step breakdown of how to start a cloud kitchen on Uber Eats, including cost, licenses, setup, and tips to stand out.

Read more: How to Choose the Best Location for Your Cloud Kitchen in India

How to Start a Cloud Kitchen on Swiggy for Your Restaurant (2025 Guide)

What is a Cloud Kitchen?

A cloud kitchen, also called a ghost kitchen or dark kitchen, is a delivery-only restaurant. It doesn’t have dine-in space. You only need a kitchen, staff (optional), and tie-ups with food delivery platforms like Uber Eats. This model saves on rent and staff costs. It is perfect for people who want to start small and grow fast.

• Why is it Popular in India?

With busy work schedules, traffic, and growing online habits, Indian consumers now prefer ordering food online. According to industry reports, India’s cloud kitchen market is expected to cross Rs 3,500 crore by 2025.

Also check: 12 Delicious High-Protein Foods to Eat Daily for a Healthier You

Why Choose Uber Eats?

Uber Eats is one of the top food delivery platforms in India. It has a strong user base across metros and Tier 2 cities.

Here’s why you should consider it:

• Fast onboarding
• Easy-to-use partner dashboard
• Wide customer reach
• In-app promotions to grow your brand
• Transparent commission structure

Compared to other platforms, Uber Eats gives better visibility for new kitchens and allows you to control your pricing and delivery timings easily.

Know more: How AI & Automation Are Transforming Cloud Kitchens

Who Can Start a Cloud Kitchen?

You don’t need to be a hotelier to start a cloud kitchen. Here are people who can benefit from this model:

• Home chefs
• Bakers
• Food bloggers
• Ex-hotel staff
• Restaurant owners
• Catering professionals

Step-by-Step Guide to Start a Cloud Kitchen on Uber Eats

1. Choose Your Cuisine and Menu

Pick a cuisine you’re confident in. Focus on dishes that travel well, stay fresh, and are easy to pack. For example, biryani, wraps, sandwiches, and rice bowls work well.

2. Finalize Your Kitchen Space

You can use:

• Your home kitchen (with permissions)
• A rented commercial kitchen
• A shared kitchen space (co-working kitchens)

Make sure the location is near high-delivery zones and has good water, electricity, and ventilation.

3. Get the Right Licenses

You’ll need:

• FSSAI License (mandatory)
• GST Registration
• Trade License from your local municipality
• Fire NOC (for commercial kitchens)

Tip: You can apply for FSSAI online via https://foscos.fssai.gov.in

4. Buy Kitchen Equipment

Depending on your menu, buy or lease:

• Gas stove
• Refrigerator
• Microwave
• Utensils and containers
• Chimney or exhaust

Keep hygiene top-notch. Use food-grade containers and separate counters for veg and non-veg items.

5. Register on Uber Eats

Visit the Uber Eats for Merchants portal. Fill in your details and upload required documents:

• PAN and Aadhaar
• Menu and prices
• Kitchen address
• Bank account details

Uber Eats will verify your kitchen and may do a quick inspection. Once approved, your listing will go live.

6. Upload Menu and Photos

Good photos help. Hire a food photographer or use a decent phone camera in natural light. Keep dish names short, clear, and tempting.

7. Set Delivery Radius and Timings

You can choose your delivery hours, radius, and holiday schedule. It’s flexible. Start with peak hours—lunch and dinner—and expand as you grow.

8. Start Accepting Orders

Once everything is live, start delivering. Focus on speed and quality in the first few weeks. Happy customers will give better ratings, which boosts your listing.

What’s the Investment?

Here’s a rough estimate:

You can start with Rs 2 to Rs 3 lakhs in most cities.

Tips to Make Your Cloud Kitchen Stand Out

• Keep Branding Simple but Strong: Choose a catchy name and a clean logo. Stick to a consistent theme for menu, packaging, and social media.
• Focus on Food Photography: Visual appeal brings orders. Use simple lighting and clean backgrounds for photos.
• Run Launch Offers: Offer “Buy 1 Get 1” or discounts for the first 100 orders to get initial traction.
• Use Uber Eats Promotions: Invest in sponsored listings to appear on top in your locality. These are worth the spend in the early stage.

Packaging is the New Plating

Good packaging keeps food safe and fresh. Choose containers that are:

• Leak-proof
• Microwave safe
• Eco-friendly (optional but recommended)

Add tissues, cutlery, and handwritten thank-you notes for a personal touch.

Final Thoughts

Starting a cloud kitchen on Uber Eats is one of the fastest and easiest ways to enter the food business in India. Low investment, minimal risk, and high growth potential make it ideal for passionate cooks and new-age entrepreneurs. Just start small, stay consistent, and keep improving. Your food, brand, and story can reach thousands of customers every day—without ever needing a restaurant table. If you’d like a free checklist to start your cloud kitchen in 30 days, let us know, and we’ll send it across.

Cloud kitchens are changing the way we eat. With rising food delivery apps and growing urban lifestyles, more people prefer ordering food instead of dining out. This is where cloud kitchens come in—a delivery-only model that cuts real estate costs and focuses entirely on the food and the delivery experience. But here’s the catch: location still matters, even if customers don’t walk in.

If you’re planning to start your own cloud kitchen in India, choosing the right location is one of the most important decisions. The wrong area can lead to poor visibility on delivery apps, long delivery times, or low customer density. So, let’s break down how to choose the best cloud kitchen location with smart strategies and real-world insights.

Read more: How to Start a Cloud Kitchen on Swiggy for Your Restaurant (2025 Guide)

1. The Cloud Kitchen Boom in India

India’s cloud kitchen market is expected to reach Rs 5,000 crore by 2026, driven by quick commerce, increasing demand for convenience, and the rise of food delivery platforms like Swiggy, Zomato, and ONDC.

From Tier-1 cities like Mumbai and Bengaluru to Tier-2 hubs like Indore and Bhubaneswar, cloud kitchens are popping up everywhere. But while the opportunities are many, the success still depends on where you build your kitchen.

Check more: Why Cloud Kitchens Can’t Survive Without a Strong Online Ordering System

2. Why Location Matters for a Cloud Kitchen

You may not need a fancy store front, but you still need to be close to your customers.

Key reasons why your kitchen’s location matters:

• Faster delivery = happier customers
• Lower delivery time = better ranking on Swiggy/Zomato
• Proximity to high-order areas = more orders
• Low rent = better profit margins

So while you save on decor and furniture, don’t compromise on your location research.

Also Read: Dark Kitchens vs Cloud Kitchens: Understanding the Difference

3. Factors to Consider When Choosing the Best Location

Here are the most important things to look at:

A. Know Your Target Audience

Start by identifying who your customers are. Are you serving students, IT professionals, families, or office-goers?

For example:

• Fast food brands do well near colleges or offices.
• Home-style thali meals work in residential zones.

Choose a place that’s close to your target audience for faster reach and better order volumes.

B. Delivery Radius: Stick to 3–5 KM

Most delivery apps work best when the food reaches within 30 minutes. This is only possible when you operate in a tight delivery radius of 3–5 km. Going beyond that means cold food, poor reviews, and unhappy customers.

C. Residential vs Commercial Areas

• Residential areas bring in dinner orders and weekend traffic.
• Commercial hubs are great for lunch rush and weekday volume.

The ideal location? A blend of both. Pick a spot where residential and commercial zones overlap.

D. Rental Costs

Avoid super high-rent localities unless your brand has strong demand there. Cloud kitchens operate on low margins, so a cost-effective rent is key.

Compare multiple listings and check for:

• Security
• Power backup
• Water supply
• Ventilation for kitchen exhaust

E. Swiggy & Zomato Insights

Use partner dashboards from Swiggy and Zomato to study demand patterns. These platforms give you access to data on:

• Top cuisines in an area
• Peak order times
• Customer density by PIN code

Data can help you make better decisions than just going by gut.

4. Shared Kitchen Spaces: The Smart Alternative

India now has many cloud kitchen hubs or shared kitchen spaces. These are pre-built kitchens with all licenses, delivery setup, and common infrastructure.

Top shared kitchen providers in India:

• Rebel Foods (Faasos, OvenStory)
• Kitchens@
• TTSF Cloud One

Benefits:

• Lower upfront investment
• Common delivery pickup points
• Less headache in operations

These are great for first-time founders or those testing a new cuisine.

5. Metro vs Tier-2 Cities: Where Should You Start?

While metros like Delhi, Mumbai, and Bengaluru offer higher demand, they also come with high competition and rent. Many new brands are choosing Tier-2 cities like:

• Indore
• Kochi
• Surat
• Jaipur

Why? Because these cities have:

• Rising food delivery usage
• Lower rents
• Less competition
• Better ROI for new brands

If you have limited capital, a Tier-2 city could be a smarter starting point.

Know more: How Cloud Kitchens are Disrupting the Indian Restaurant Industry

6. Don’t Ignore Delivery Partner Proximity

Your location should also be close to delivery agent zones or parking areas. This reduces pickup time and speeds up dispatch. Ask Swiggy or Zomato support if there are active delivery partner clusters nearby before finalizing your spot.

7. Watch Out for Hidden Costs

Some things you might overlook but are very important:

• Pest control and hygiene (for FSSAI compliance)
• Security and CCTV for late-night operations
• Water supply (especially in summer months)
• Parking space for bikes and pickup agents

These things may not seem urgent at first but can impact daily operations heavily.

8. Cold Storage, Cuisine Type & Climate Control

Different cuisines have different requirements. For example:

• Ice creams and desserts need reliable cold storage.
• Tandoor and grill setups need special exhaust systems.
• Sushi and seafood need humidity control.

Match your location’s layout and climate to the food you plan to serve.

9. Use Google Trends & Food App Data

Search for trending dishes and local demand on:

• Google Trends (e.g., “biryani near me” in your city)
• Swiggy/Zomato heatmaps
• Pin code demand data from delivery apps

These tools help you find undiscovered hot zones where competition is low and demand is rising.

10. From Signal to Success

Sometimes the best locations aren’t fancy high streets. A small unit near a major traffic signal, IT park, or metro station can bring steady orders because of:

• High delivery movement
• Constant footfall for delivery partners
• Easier visibility on apps due to demand density

The Bottom Line

The best cloud kitchen isn’t the one with the best chef—it’s the one that gets to customers fast, hot, and fresh. That starts with the right location. Don’t rush your decision. Visit multiple areas. Speak to locals. Check app order volumes. Look at data. Then decide. Remember: great food can build loyalty—but great delivery builds a business.

As summer blazes across India, café chains are scrambling to quench the country’s collective thirst with the latest seasonal specials. But Tim Hortons India is stepping up with more than just a few new drinks — it’s delivering an entire summer strategy built on innovation, local flavour, and fizzy fun.

For the first time since its entry into India, Tim Hortons has launched a fizzy drink lineup — and it’s not just any carbonated concoction. It’s a carefully crafted trio designed for Indian taste buds. “Summer is the longest season in India and in many countries,” says Tarun Jain, CEO, Tim Hortons India. “So we always come up with something special for summers. What we have done differently this time is that we came up with fruity flavours and fizz.”

The new fizzy drink range features Grapefruit Strawberry, Mango Ginger, and Passion Fruit Drizzle — flavours that feel familiar, yet fresh. “This is the first time we are doing fizzy drinks at Tim Hortons India. The flavours are very close to the Indian palate. We’ve done beverages with these ingredients earlier and they’ve been hugely successful,” says Jain.

But it’s not just the flavour profile that’s getting people talking. The drinks are remarkably low in sugar — something that doesn’t go unnoticed by today’s increasingly health-conscious customers. “That’s an innovation challenge we faced. We know that people want less sugar and more refreshment. So we kept the sugar low and the refreshment high. The thirst-quench quotient is really strong,” he explains.

The brand didn’t take a gamble — it ran a test launch in select cities before the nationwide rollout. “The response has been fantastic,” says Jain. “It’s the first time we’ve done a fizzy profile in our summer coolers, and the feedback has been great. These are flavours that Indians already love — mango, strawberry, passion fruit — and the combination with fizz has worked really well.”

Among the three, Mango Ginger is seeing a strong pull in several regions, although preferences do shift by city. “Delhi has a different preference than Mumbai,” Jain notes. “But I’d say all three are neck-and-neck right now.”

From 12 Stores to 40 
While these summer coolers are stealing the spotlight, they’re just a chapter in a much larger story. Jain came onboard two years ago when the brand had just 12 stores — all in the north. Fast forward to today, and Tim Hortons India stands at 40 outlets with a pan-India presence.

“What has happened in the last two years is that we’ve spread across the country,” says Jain. “From Delhi and Punjab, we’ve now reached Mumbai, Pune, Ahmedabad, Bangalore, and Hyderabad. All the major cities now have a Tim Hortons presence.”

But scaling up wasn’t just about opening more stores. It was about doing so with consistency. “We’ve built a consolidated value chain to deliver the same product experience across the country. Whether you’re in Delhi or Mumbai, the Tim Hortons experience remains the same,” Jain asserts.

Behind this success is a deep understanding of what Indian consumers want — and what they expect from a global brand. “When we started, we did a lot of research across the country. We launched with two coffee bean profiles — medium roast and dark roast — because we found that people have varying expectations of coffee strength and flavour,” he says.

And it’s not just about the drinks. The brand has also made a concerted effort to localize its food offerings. “We experimented with global formats like croissants and wraps but infused Indian flavours into them. That mix of fresh, made-to-order food with familiar tastes has really clicked with our audience.”

Creating Comfortable Spaces, Not Just Cafés

Beyond menu innovation, Tim Hortons India is focused on crafting spaces that customers want to spend time in — whether they’re grabbing a quick coffee, working remotely, or hanging out with friends and family. “The ambience, the experience — these are extremely important,” Jain emphasizes. “We want to create real estate that people can enjoy, no matter their reason for visiting.”

That effort to build inclusive, adaptable spaces is key in a market as diverse as India. “We see adolescents, teenagers, mature customers, and even multi-generational families walk into our stores. That’s something unique — to appeal across such a wide demographic spectrum,” says Jain.

This inclusivity plays into the brand’s larger cultural strategy — to touch the customer across different occasions. “Between on-premise and off-premise consumption, we ask ourselves: how many occasions can we become a part of? How can we reach households? How can we become part of everyday life and special moments alike?”

Innovation is Constant — and Cultural
In India’s crowded café market, staying relevant means staying nimble. “The café category in India is evolving. It started from a small base but is now seeing a lot of interest from both global and local brands. Everyone’s trying to carve out their niche,” Jain observes.

What gives Tim Hortons an edge, according to him, is its ability to blend a strong international beverage platform with local relevance. “We bring global standards, but we’re not rigid. Every season, every festival, we try something new. That keeps our team engaged and our customers excited.”

This approach extends to how the company views its customers, too. “Today’s customer is very experimental — and we love that,” Jain says. “They’ve tried products and concepts around the world and come with expectations. That pushes us to be better.”

Why Local Partnerships Matter
As the conversation turns to operations, Jain underscores the importance of having a local partner. “India is not one market — it’s a continent of micro-markets,” he explains. “Every region has different customer behaviour, food regulations, even real estate dynamics. You need a partner who understands these nuances.”

Having an Indian partner doesn’t just speed up operations, it ensures that the brand hits the ground running with relevance. “Some brands come in and try to copy-paste from their international playbook. But that doesn’t work here. Indian consumers are different. You have to understand that and respond from day one.”

So what’s next for Tim Hortons India? Continued expansion, more innovation, and staying closely attuned to what Indian consumers are craving — whether it’s the perfect cup of coffee, a new summer refresher, or simply a place that feels like their own.

The new fizzy drinks might be stealing hearts this summer, but if Jain’s vision is anything to go by, the brand has only just begun to stir things up.

In India, the way we enjoy food has changed. With busy schedules and growing love for convenience, ordering online has become second nature. That’s where cloud kitchens come in—they let you run a food business without the need for a fancy dining space. Whether you’re a restaurant owner looking to expand or a passionate home chef ready to serve more people, cloud kitchens are a smart move. And when it comes to reaching hungry customers, Swiggy is one of the best platforms to start with. It connects you to thousands of people in your city, all looking for a good meal. Starting a cloud kitchen on Swiggy is easier than you might think—all you need is a well-set kitchen, the right licenses, and a great menu. This guide will help you understand how to get started, what the costs are, and what it takes to grow your brand from your kitchen.

Know more: Why Cloud Kitchens Can’t Survive Without a Strong Online Ordering System

Dark Kitchens vs Cloud Kitchens: Understanding the Difference

Why Start a Cloud Kitchen on Swiggy?

Swiggy makes it simple for food businesses to grow, no matter their size. With its massive reach across cities in India, it connects you to lakhs of hungry customers every single day. The best part? You don’t need to invest in a big space or a full restaurant setup. No waiters, no fancy interiors—just a clean kitchen, a solid menu, and you're good to go. Whether you’re running things solo or have a small team, Swiggy handles the delivery while you focus on cooking. It’s one of the easiest and most cost-effective ways to take your food business online.

Here’s why Swiggy works best for cloud kitchens:

• Big customer base
• Strong delivery system
• Easy partner onboarding
• Regular payouts and support

Also Check: How AI & Automation Are Transforming Cloud Kitchens

How Cloud Kitchens are Disrupting the Indian Restaurant Industry

Step-by-Step Guide to Start a Cloud Kitchen on Swiggy

1. Decide the Type of Kitchen

If you're just starting out, a home kitchen or a shared kitchen is a cost-effective option. You can choose from:

• Home-Based Kitchen: Perfect for home chefs or small food startups, a home-based kitchen lets you cook from your own space. It's budget-friendly, convenient, and ideal for testing new food ideas online.
• Rented Kitchen Space: This option gives you a dedicated commercial kitchen without the dine-in area. It’s ideal for those who want privacy, flexibility, and control over kitchen operations in a professional setting.
• Co-Working Kitchen (e.g., Kitchens@, Smart Kitchen): Shared kitchen spaces offer ready-to-use infrastructure, licenses, and services. Great for first-time entrepreneurs, these models reduce upfront investment and let you focus more on food quality and delivery growth.

2. Register Your Food Business

To sell food legally, you need:

• FSSAI License (Mandatory for food safety)
• GST Registration (For billing and tax)
• Shops & Establishment License (From local authority)
• Fire NOC (If you use gas stoves or commercial equipment)

Many states in India allow easy online registration. You can apply on foscos.fssai.gov.in.

3. Build a Smart Menu

When starting a cloud kitchen, choose dishes that are simple to make, travel well, and still taste great after delivery. Food that stays fresh and doesn’t lose texture or flavor on the way is key. Also, go for items with good profit margins so your business stays sustainable. Popular choices on Swiggy include biryani, rolls, Chinese meals, thalis, and South Indian snacks. These are crowd favorites, easy to prep in batches, and work really well for delivery-based models. Also, give your dishes creative and SEO-friendly names. This helps in search rankings.

4. Sign Up on Swiggy as a Restaurant Partner

Go to Swiggy Partner Registration. Fill in:

• Name and phone number
• Business name
• Location
• Type of kitchen

Swiggy will ask for your documents like FSSAI, PAN card, menu, and photos of your kitchen. Once verified, your kitchen will go live in 3–5 working days.

5. Set Up Your Kitchen and Team

Keep your kitchen clean, well-ventilated, and equipped with basic utensils, gas stoves, a refrigerator, and packing material. You’ll need:

• A chef or cook
• Kitchen staff for packing
• Delivery coordination (optional, Swiggy handles this mostly)
• POS or order management system

6. Focus on Packaging and Branding

In cloud kitchens, packaging is your first impression. Use strong, leak-proof, and branded packaging. Add thank you notes or small freebies like mint or wet wipes. This improves customer experience and builds loyalty.

Swiggy Commission and Payout Cycle

Swiggy takes a commission between 18% to 25% on every order. It depends on your location, cuisine type, and if you are on an exclusive contract.

Swiggy releases payments weekly. You’ll get a report of:

• Total Orders: This is the number of customer orders you receive through Swiggy in a day, week, or month.
• Commission Deducted: Swiggy charges a commission per order, usually 15–25%, depending on your agreement, location, and type of kitchen setup.
• GST and Other Charges: Goods and Services Tax (GST), packaging, and other platform charges are also deducted from your earnings before final payout.
• Final Payout: This is the remaining amount you receive in your bank account after Swiggy deducts its commission, GST, and other charges.

Tips to Grow Your Cloud Kitchen on Swiggy

Once you're live, follow these tips to increase orders:

• Use high-quality photos of your dishes
• Offer discounts or coupons in the beginning
• Choose high-demand food categories
• Keep delivery time short
• Respond to reviews and ratings
• Use combo offers and meal deals

If you're getting good traction, consider running ads on Swiggy’s in-app promotions.

The Bottom Line!

Starting a cloud kitchen on Swiggy is one of the smartest ways to enter the food industry in India today. It’s affordable, scalable, and profitable if done right. Plan well, get the right licenses, choose a focused menu, and go live on Swiggy. Stay consistent, listen to customer feedback, and build a brand that people trust. Your kitchen dream doesn’t need a dining space. All you need is great food, good service, and Swiggy on your side.

The food industry in India is growing fast. Among the biggest trends is the rise of cloud kitchens, also called ghost kitchens or dark kitchens. These kitchens focus only on online orders. They don’t have dine-in spaces. This model became popular during the pandemic, and it's still expanding in cities like Mumbai, Bengaluru, Delhi, and Hyderabad.

Now, AI (artificial intelligence) and automation are making cloud kitchens smarter and more efficient. They help reduce costs, improve delivery time, and ensure better customer experiences. Let’s understand how these technologies are cooking up change.

Read more: How to Start a Cloud Kitchen in India: A Step-by-Step Guide

From Chefs to Chips – A Recipe for the Future

Traditional kitchens depend a lot on manual labour. Chefs plan menus, staff manage inventory, and delivery is handled separately. In cloud kitchens, everything can be controlled digitally. AI tools now help chefs decide what to cook, how much to prepare, and when to deliver.

Automation reduces human errors and speeds up the process. For a high-volume delivery business, speed and accuracy matter a lot.

Also check: Cloud Kitchen vs. Traditional Restaurants: Which is More Profitable?

AI – The New Sous Chef in Town

In many Indian cloud kitchens, AI is used to:

• Track consumer preferences
• Predict high-demand dishes
• Suggest the best selling price
• Forecast ingredient needs

For example, if people in a Mumbai suburb order more biryani on weekends, the AI system picks this pattern and increases biryani prep on Fridays and Saturdays. It helps avoid waste and ensures faster service.

Platforms like Rebel Foods (Faasos, Behrouz Biryani) already use AI to manage multiple brands under one kitchen. Their system recommends dishes based on real-time orders, weather, and festivals.

Know more: The Ultimate Guide to Getting Your Cloud Kitchen on Zomato

Automation  – The Silent Worker Behind the Scenes

Automation tools in cloud kitchens handle repetitive tasks. These include chopping vegetables, frying items, assembling orders, and even cleaning. Some cloud kitchens use robotic arms to flip patties, pack boxes, or add toppings to pizzas.

Automated fryers and ovens reduce human contact and make cooking faster. This is useful for brands like Box8 and EatSure, where timing and hygiene are both important.

Also check: How Cloud Kitchens are Disrupting the Indian Restaurant Industry

From Recipe to Revenue – Smarter Menus

Menu engineering is a new trend. AI tools help brands decide:

• Which dish to promote
• What combo offers to create
• How to name and price items

Cloud kitchens in India are using A/B testing to perfect their menus. For example, one version of a dish may be launched in Delhi, while another is introduced in Bengaluru. By tracking which version performs better based on sales and customer feedback, brands can make informed decisions about which dish to scale nationwide. This data-driven strategy helps remove guesswork, improves profitability, and ensures that only the most popular and well-received dishes make it to the final menu.

Smarter Deliveries with AI

Delivery is the heart of the cloud kitchen model. AI is now used for route optimization and live tracking. Companies like Zomato and Swiggy use AI to assign riders, choose the fastest routes, and avoid traffic.

This not only saves fuel and time but ensures food reaches customers hot and fresh. Some systems even use temperature sensors inside delivery boxes to monitor food quality.

Chatbots Are Taking Orders

Ordering food is now easier with the help of AI chatbots. Many cloud kitchens have connected their order systems with WhatsApp, Instagram, and even Alexa. Customers can place orders just by typing or speaking.

These chatbots can also suggest dishes based on your past orders or current mood (rainy weather = soup or pakoras!). They support multiple Indian languages too, making them user-friendly for Tier 2 and Tier 3 cities.

Lab to Ladle – Can AI Cook Like a Chef?

It might sound like science fiction, but food made by AI is already a reality. Companies are experimenting with 3D food printers, AI-generated recipes, and robot chefs.

In countries like the US and South Korea, automated restaurants are trending. In India, brands are slowly testing robotic help in metros. Though machines can’t replace the ‘andaaz’ of a human chef just yet, they can handle routine tasks with precision.

AI Models and Their Applications

1. Machine Learning Models for Demand Forecasting

These models, often based on algorithms like regression, time-series analysis, or neural networks, predict order volumes by analyzing historical data, weather patterns, and customer behavior.

Brands Using It:

• Rebel Foods: This Indian cloud kitchen giant uses machine learning to predict demand across its 350+ kitchens. By analyzing order patterns, they optimize staffing and inventory, reducing waste and improving efficiency.
• Kitopi: A Middle Eastern cloud kitchen unicorn employs similar predictive analytics to manage its multi-brand operations, ensuring kitchens are prepared for peak times.

2. Computer Vision Models for Quality Control

Models like convolutional neural networks (CNNs) or object detection frameworks (e.g., YOLO) monitor food preparation, ensuring consistency and adherence to safety standards.

Brands Using It:

• Rebel Foods: Partnered with Staqu, they use an AI solution called Jarvis, which leverages computer vision on Microsoft Azure to monitor hygiene practices (e.g., staff wearing PPE) and food prep processes in real-time.
• CloudChef: This Silicon Valley startup uses computer vision to digitize cooking processes, ensuring dishes match chef specifications by monitoring ingredients and cooking stages.

3. Natural Language Processing (NLP) Models for Customer Interaction

NLP models, such as those powering chatbots (e.g., BERT or custom-trained models), handle customer queries, take orders, and provide personalized recommendations.

Brands Using It:

• FreshMenu: This Indian cloud kitchen uses a Facebook Messenger bot powered by NLP to automate customer service, offering human-like conversations and boosting order volumes.
• InnerChef: They integrate NLP with customer data analytics to enhance user experience, though they’ve noted challenges with limited data sharing from delivery platforms.

4. Route Optimization AI Models

These models, often based on reinforcement learning or graph-based algorithms, optimize delivery routes by factoring in traffic, distance, and driver availability.

Brands Using It:

• Swiggy: While primarily a delivery platform, Swiggy’s cloud kitchen partners benefit from its AI-driven logistics, which optimize last-mile delivery for faster service.
• Deliveroo Editions: This UK-based company uses AI to optimize delivery from its shared kitchen spaces, ensuring efficient routes for its partner brands.

5. Robotic Process Automation (RPA) and AI Cooking Models

Custom AI models paired with robotics automate repetitive cooking tasks, such as ingredient measurement or sauce preparation, often using sensor data and reinforcement learning.

Brands Using It:

• CloudChef: Their “co-botic” approach uses AI to guide robotic systems in cooking, simulating chef intuition for consistent dish preparation (e.g., Vellore Chicken Curry).
• Rebel Foods: They’ve implemented robotic cooking equipment in some kitchens to standardize processes across their multi-brand operations.

What’s Next in the Cloud Kitchen Space?

The future will bring more automation in Indian cloud kitchens. Trends to watch include:

• Voice-activated cooking tools
• Drones for delivery in gated societies or business parks
• AI-generated regional recipes using data from Indian festivals and traditions
• Kitchen-as-a-service platforms, where startups rent smart kitchens to launch new food brands
• AI will analyze customer data to offer meal recommendations based on dietary preferences and health goals, enhancing customer engagement.
• Food waste is a big problem in the restaurant industry. AI helps solve it by predicting exact demand and suggesting small batch cooking. Sensors can alert when an ingredient is about to expire.

Final Thoughts

AI and automation are not just buzzwords anymore. They are transforming how food is made, managed, and delivered in India. For food entrepreneurs, these tools can reduce costs, improve speed, and increase customer satisfaction. Whether you're starting your own cloud kitchen or investing in one, using smart tech is no longer optional. It's the future of food—served hot, fresh, and data-driven.

Cloud kitchens are changing the way India eats. They don’t need fancy interiors or big spaces—just a smart kitchen and a smooth delivery setup. With platforms like Swiggy, Zomato, and Zepto Cafe growing fast, there’s never been a better time to enter the food delivery space. Whether you’re a passionate cook or someone looking to start a food business without spending a fortune, cloud kitchens offer a flexible and affordable path. If you’ve ever dreamed of running your own food venture, this guide breaks down everything you need to start and succeed.

Read more: Cloud Kitchen vs. Traditional Restaurants: Which is More Profitable?

What is a Cloud Kitchen?

A cloud kitchen, also known as a ghost kitchen or virtual kitchen, is a delivery-only food business. There is no dining area or fancy interiors. Customers order through online platforms like Zomato, Swiggy, or your own website. Many famous brands like Faasos, Oven Story, and Biryani By Kilo started this way. They now serve thousands of customers daily without opening restaurants.

Also check: The Ultimate Guide to Getting Your Cloud Kitchen on Zomato

Why Are Cloud Kitchens Growing Fast in India?

India’s food delivery market is booming and is expected to cross ₹2,00,000 crore by 2026. What’s driving this massive growth? It’s simple—people want good food, fast. With busy work lives, long commutes, and changing lifestyles, more Indians now prefer ordering in than cooking. From college students to working professionals, everyone’s relying on quick, tasty meals delivered to their doorstep. For anyone starting a cloud kitchen, this growing demand is a big opportunity just waiting to be tapped into.

Here’s why cloud kitchens are booming:

• Low startup and operating costs
• High-profit margins
• Easy access to customers via delivery apps
• Flexibility to test new food ideas without risk
• Faster scaling compared to traditional restaurants

Know more: How Cloud Kitchens are Disrupting the Indian Restaurant Industry

Step-by-Step Guide to Starting a Cloud Kitchen in India

1. Choose a Food Concept and Build a Menu

Pick a niche that fits your passion and market demand. Popular ideas include:

• Healthy bowls
• Budget-friendly thalis
• North Indian and Chinese combos
• Vegan or protein-rich meals

Also read: How to Start a Cloud Kitchen from Home in India: A Complete Guide for Indian

2. Find a Low-Rent Location

When it comes to starting a cloud kitchen, you don’t need a fancy location or a spot in a high-street market like traditional restaurants. In fact, the beauty of a cloud kitchen lies in its low-cost setup. What matters most is how close you are to your customers and how fast your food can reach them. Look for industrial kitchen spaces or even shared kitchens that are fully equipped and available on rent. These are often more affordable and already have the basics in place. Residential areas with high online food delivery demand, like apartment complexes or office hubs, are also great. Just make sure the location is easily accessible to delivery partners like Zomato or Swiggy. A space as small as 300 to 500 sq. ft. is enough to kick things off. It's not about size — it’s about efficiency, speed, and smart planning. Start lean, deliver fast, and grow with demand.

3. Buy Kitchen Equipment and Essentials

To get your cloud kitchen up and running, you’ll need a few essential tools. Start with gas burners or an oven/tandoor, depending on your menu. A good fridge and deep freezer are must-haves to store ingredients safely. Add storage racks to keep things organised and easy to access. Don’t forget the basics like pans, knives, and other cooking utensils. Keep your setup clean, efficient, and well-arranged — it makes cooking faster and helps maintain hygiene every step of the way.

4. Get Licenses and Registrations

Before you open your cloud kitchen, getting the right licenses is a must. These ensure your kitchen runs legally and meets health standards. Start with food safety approvals, fire clearance, and local municipal permissions. While the process may seem a bit technical, most applications can be done online. If you're unsure, consider hiring a consultant—they’ll save you time and stress. It’s a one-time effort that builds trust with your customers and keeps your business on the safe side.

• FSSAI License – for food safety and hygiene
• GST Registration – if your revenue exceeds ₹20 lakhs
• Shops and Establishment License – for legal operation
• Fire NOC and Local Municipal License

5. Hire a Small But Skilled Team

Running a cloud kitchen doesn’t need a big team. Even with just 3 to 5 people, you can manage things smoothly. Ideally, have a couple of skilled cooks who can multitask, someone to assist with prep and cleaning, and one person to handle packaging, stock checks, and order flow. If you can manage operations yourself in the beginning, that’s a bonus. What really matters is having a small, reliable team that understands food quality, speed, and keeping everything clean and safe.

6. List Your Brand on Food Delivery Apps

Register on Zomato and Swiggy through their partner platforms. You’ll need:

• FSSAI License: This is your official food safety license. It proves your kitchen follows hygiene and safety standards. Customers trust brands with it, and platforms like Zomato or Swiggy won’t onboard you without it. Apply online—it’s a must-have.
• PAN Card: A PAN card in your or your business’s name is needed to handle taxes and financial paperwork. It also helps you open a business bank account. If you’re starting small, your personal PAN works just fine to begin with.
• Bank Details: You’ll need a current bank account to accept online payments and settlements from delivery platforms. It also helps separate personal and business funds, which makes tracking profits and expenses easier right from day one.
• Menu and Food Images: A sharp, tempting menu with good photos can boost orders instantly. People eat with their eyes first—especially online. Hire a food photographer or click neat pictures with your phone in good lighting. Keep it real and mouthwatering.

These platforms charge a commission of 18–25%, but bring high traffic.

7. Set Up Packaging and Branding

Packaging is more than just wrapping food—it’s the first impression your customer gets. Always use sturdy, food-safe containers that keep the food fresh and spill-free during delivery. Adding your logo and contact details on the box makes your brand stick in people’s minds. Want to go the extra mile? Slip in a small thank-you note. It shows you care and adds a personal touch that makes customers feel good—and more likely to order from you again.

8. Promote Your Kitchen Online

• Create Instagram and Facebook pages
• Share food photos and videos
• Run geo-targeted ads
• Partner with local influencers
• Offer discounts for first orders

Marketing helps you grow fast, even with a small budget.

Cost to Start a Cloud Kitchen in India

Here’s a basic breakdown:

• Rent (₹15,000 to ₹30,000/month): You don’t need a fancy space—just a functional kitchen in a decent area. Monthly rent for a small setup usually falls between ₹15,000 to ₹30,000, depending on the location.
• Equipment (₹2–4 lakhs): Initial setup costs cover stoves, freezers, shelves, and basic tools. Depending on your menu, expect to invest ₹2 to ₹4 lakhs to get your kitchen ready for action.
• Licenses (₹15,000 to ₹30,000): Getting all the right licenses—like FSSAI and local approvals—can cost around ₹15,000 to ₹30,000. It’s a one-time investment that keeps your business legal and trustworthy.
• Staff Salaries (₹50,000/month): With a small team of cooks, helpers, and packers, you’ll likely spend ₹50,000 a month on salaries. Keep roles flexible to get the most out of each person.
• Packaging (₹5–10 per order): Every order needs clean, sturdy packaging. Depending on the food type and branding, this can cost ₹5 to ₹10 per order—but it’s worth it for customer satisfaction.
• Marketing (₹10,000/month): You’ll need to spend on ads, offers, and social media buzz. A budget of ₹10,000 a month helps attract customers and keeps your brand visible in a crowded market.

Total Initial Investment: ₹5–8 lakhs for a small setup.

Technology Tools You Need

To run your kitchen smoothly, you’ll need:

• POS system (like Petpooja or POSist)
• Order and inventory software
• WhatsApp for customer updates
• Google Sheets for tracking
• Payment gateways like Razorpay

These tools save time and improve accuracy.

Indian Cloud Kitchens That Grew Big

These startups made it big in the delivery world:

• Rebel Foods (Faasos, Oven Story): Raised over $500M
• Box8: Offers all-in-one meals and now runs across major cities
• Biryani By Kilo: Known for its dum-cooked delivery model
• EatFit: Built a healthy food business around fitness

Beyond Zomato and Swiggy: Build Your Own Network

You can reduce commission costs by launching your own delivery channel:

• Build a mobile-friendly website
• Use WhatsApp for repeat orders
• Partner with Dunzo or Shadowfax for logistics
• Offer subscriptions or monthly meal plans

Owning your customer data helps in long-term growth.

The Bottom Line

Starting a cloud kitchen in India is a great way to turn your passion for food into a real business. You don’t need a big investment or a high-end location—just a clean kitchen, a solid online presence, and a focus on good food and fast delivery. With platforms like Zomato and Swiggy, reaching customers has never been easier. What matters most is consistency, quality, and a bit of creativity. Start small, learn as you go, and keep improving. If feeding people brings you joy, a cloud kitchen could be your perfect starting point in the food world.

The food industry is changing rapidly, and the big question is: Which is more profitable—cloud kitchens or traditional restaurants? As food delivery apps grow and costs rise, many business owners are rethinking their strategies. Cloud kitchens work on a simple model—no dine-in space, no waitstaff, just a kitchen that prepares food for delivery. This keeps costs low and makes expansion easier. Traditional restaurants, on the other hand, offer a full dining experience with ambiance, service, and direct customer interaction. While they can build strong brand loyalty, they also come with high rent, staff salaries, and operational costs. So, which one is the better investment? The answer depends on budget, risk appetite, and long-term business goals.

Read more: How Cloud Kitchens are Disrupting the Indian Restaurant Industry

What is a Cloud Kitchen?

A cloud kitchen is a restaurant that exists only for food delivery. Unlike traditional restaurants, it doesn’t have a dining area, waiters, or fancy décor. Instead, it runs from a single kitchen, focusing only on preparing meals for online orders. These kitchens rely on apps like Zomato and Swiggy to reach customers, making them a popular choice for modern food businesses.

Since there’s no need for expensive interiors or prime real estate, cloud kitchens save a lot on costs. They can experiment with multiple food brands from the same space, serving different cuisines under different names. With lower investment, faster expansion, and growing online food demand, cloud kitchens are becoming the future of the restaurant industry.

Types of Cloud Kitchens:

1. Single Brand Cloud Kitchen – One brand, one menu, one kitchen.
2. Multi-Brand Cloud Kitchen – A single kitchen serving multiple virtual restaurant brands.
3. Aggregator-Owned Cloud Kitchen – Owned by food delivery platforms like Swiggy Access.
4. Co-Working Cloud Kitchen – A shared space where multiple food brands operate.

Know more: The Ultimate Guide to Getting Your Cloud Kitchen on Zomato

Cloud kitchens are growing fast because they require low investment and focus only on food preparation and delivery.

What is a Traditional Restaurant?

A traditional restaurant is a place where people come to enjoy a meal, not just for the food but for the experience. It offers a physical space where customers can sit, relax, and enjoy their food with family, friends, or colleagues. From cozy cafés and casual diners to luxurious fine-dining spots, these restaurants cater to different tastes and budgets.

Unlike cloud kitchens, traditional restaurants focus on ambiance, service, and personal interaction. A well-designed space, friendly staff, and a great dining atmosphere make a big difference. While they require higher investment and ongoing costs, they build strong customer loyalty. Whether it’s a weekend outing, a business lunch, or a special celebration, traditional restaurants continue to hold their charm in the food industry.

Types of Traditional Restaurants:

1. Fine Dining – High-end restaurants with premium service.
2. Casual Dining – Mid-range restaurants with a relaxed atmosphere.
3. Quick Service Restaurants (QSRs) – Fast food chains like McDonald's.
4. Cafés & Bistros – Smaller, cozy spaces serving beverages and light meals.

Also check: Is Frozen Food a Health Hero or Hidden Villain? The Shocking Truth Revealed!

Traditional restaurants focus on customer experience, ambiance, and service. They generate revenue through walk-ins, reservations, and sometimes delivery services.

Cost Analysis

Both cloud kitchens and traditional restaurants require investment, but the cost structure differs. Here is a comparison:

Cloud kitchens require less investment and have lower operational costs compared to traditional restaurants.

Check more: 12 Delicious High-Protein Foods to Eat Daily for a Healthier You

Revenue & Profitability

Profit Margins

• Cloud kitchens have profit margins of 15-25%, while traditional restaurants range between 5-15%.
• Traditional restaurants have higher expenses, reducing net profits.

Revenue Streams

• Traditional restaurants earn from dine-in, catering, and takeaway.
• Cloud kitchens rely only on deliveries, limiting direct customer engagement.

Sales Volume

• Cloud kitchens depend on food delivery platforms, leading to high commissions (15-30%).
• Traditional restaurants control their revenue streams but face operational challenges.

Scalability

Cloud kitchens can grow quickly because they don’t need fancy interiors or large dining spaces. All they require is a functional kitchen, cooking equipment, and a strong delivery network. Since they operate online, they can open in new locations with minimal investment, making expansion much easier.

On the other hand, traditional restaurants face more hurdles when expanding. Finding the right location, setting up an inviting space, and hiring staff takes time and money. High rent, licenses, and operational costs make scaling up a slow and expensive process.

Brands like Rebel Foods, which runs Faasos and Behrouz Biryani, and FreshMenu have successfully expanded using the cloud kitchen model, proving that delivery-first restaurants can grow faster with lower costs.

Marketing & Customer Acquisition

Traditional Restaurants

• Use walk-ins, word-of-mouth, and ambiance to attract customers.
• Rely on loyalty programs and in-house promotions.

Cloud Kitchens

• Depend on Zomato, Swiggy, and Google Ads for visibility.
• Offer discounts and deals to attract new customers.
• Run social media campaigns targeting online food lovers.

Traditional restaurants build long-term customer loyalty, while cloud kitchens compete aggressively for online visibility.

Risk Factors

Cloud Kitchen Risks

• Heavy dependence on delivery platforms.
• High competition from other cloud kitchens.
• Limited customer loyalty as buyers prefer offers over brands.

Traditional Restaurant Risks

• High rentals and fixed costs.
• Seasonal sales fluctuations impact revenue.
• Unpredictable footfall affects profitability.

The Hidden Side of the Business: What No One Tells You!

1. Ghost Kitchen Failures: Many cloud kitchens shut down in 6-12 months due to low brand awareness and high platform dependency.
2. Landlords & Real Estate Impact: Location determines success for traditional restaurants. High rents can eat into profits.
3. Customer Loyalty Issues: Cloud kitchens struggle with repeat customers since there’s no physical interaction. Traditional restaurants build stronger brand recall through dining experiences.

The Psychology of Eating: Why People Still Love Dining Out!

Even as food delivery becomes more popular, traditional restaurants still have a special place in people’s hearts. Dining out isn’t just about eating—it’s about the whole experience. The ambiance, the music, the friendly service, and the joy of sharing a meal with loved ones make it memorable.

Restaurants provide a space for celebrations, business meetings, and casual outings, something food delivery can’t replicate. The presentation of dishes, the smell of freshly cooked food, and the excitement of trying something new all add to the charm. This is why, despite the rise of cloud kitchens, restaurants continue to thrive.

• Social bonding – People enjoy meals with friends and family.
• Experience & ambiance – A well-designed restaurant enhances the meal.
• Trust & authenticity – Seeing food prepared fresh builds confidence.

The Bottom Line!

Cloud kitchens win on low costs, high scalability, and quick expansion. They are ideal for new entrepreneurs and brands focused on delivery-first strategies. Traditional restaurants are still profitable if managed well. They offer better brand loyalty and diverse revenue streams but require higher investment and maintenance.

For aspiring food entrepreneurs, the choice depends on budget, vision, and market strategy. If you want low investment and faster growth, cloud kitchens are the way to go. If you want long-term brand building and loyal customers, a traditional restaurant is the better choice. Both models have their place in the evolving food business landscape. The key to success is understanding the market and adapting to trends.

The Indian food industry is changing fast. People now prefer ordering food online instead of dining out. Cloud kitchens have emerged as a game-changer in this space. These kitchens operate without a dine-in facility and focus only on food delivery. They help restaurant brands save money on rent, staff, and other costs.

In India, major players like Rebel Foods, EatClub, Biryani by Kilo, and Curefoods are leading this revolution. With rising demand and technology-driven operations, cloud kitchens are reshaping the restaurant industry.

Know more: How to Start Your Own Restaurant Business

What is a Cloud Kitchen?

A cloud kitchen is a commercial kitchen that prepares food only for delivery. Unlike traditional restaurants, they do not have a dining area or waiters. They rely on online food delivery apps like Swiggy and Zomato to reach customers. Cloud kitchens offer low-cost business models and help food brands scale up quickly.

There are different types of cloud kitchens:

Read more: Maximize Your Restaurant Profit Margin with these Proven Strategies

The Indian Cloud Kitchen Market: Growth & Potential

The Indian cloud kitchen market is experiencing rapid growth, driven by the increasing demand for online food delivery and changing consumer preferences. In 2023, the market was valued at USD 969.5 million, and it is estimated to reach USD 1.13 billion in 2024. Analysts suggest that the market could even surpass USD 2 billion by 2024. Looking ahead, the industry is projected to grow at a CAGR of 13.2% between 2024 and 2032, reaching approximately USD 2.948 billion by 2032. Some reports indicate an even higher CAGR of 16.66% through 2030. The rise of cloud kitchens is fueled by cost-effective business models, reduced operational expenses, and the growing preference for food delivery over dine-in options. With strong investor interest and technological advancements, the Indian cloud kitchen market is set for significant expansion, making it one of the fastest-growing segments in the food service industry.

Also Check: Restaurant vs. Café:  What Truly Sets Them Apart?

Is Frozen Food a Health Hero or Hidden Villain? The Shocking Truth Revealed!

Why Cloud Kitchens are Disrupting the Indian Restaurant Industry

1. Lower Costs, Higher Profits

Traditional restaurants spend lakhs of rupees on rent, interiors, and staff. Cloud kitchens cut these costs and focus only on cooking and delivery. Cloud kitchens operate at lower costs while earning similar or higher profits than dine-in restaurants.

2. Fast Expansion & Scalability

Cloud kitchens help brands expand quickly. A restaurant that needs ₹50 lakh to set up a new outlet can start multiple cloud kitchens with the same money. For example, Rebel Foods started with a single brand, Faasos, and now operates 50+ brands across multiple cloud kitchens.

3. Tech-Driven Efficiency

Cloud kitchens use AI and data analytics to:

• Predict demand based on customer preferences
• Optimize kitchen operations
• Manage delivery logistics effectively

This data-driven approach helps them reduce wastage and improve food quality.

Also check: Is Frozen Food a Health Hero or Hidden Villain? The Shocking Truth Revealed!

Top Players in India’s Cloud Kitchen Revolution

Several startups and food brands are leading the cloud kitchen revolution in India. These brands are using technology, branding, and operational efficiency to dominate the cloud kitchen space.

Challenges Cloud Kitchens Face in India

Despite the growth, cloud kitchens face several challenges:

• High dependency on food aggregators – Swiggy and Zomato charge 25-30% commission, making it harder for cloud kitchens to profit.
• Brand visibility – Without a physical store, it’s tough to build customer trust.
• Quality control – Maintaining consistent food quality across multiple kitchens is challenging.
• Customer retention – Since people can’t walk in and experience the brand, customer loyalty is lower.

Many cloud kitchen brands are now focusing on direct orders via their websites and apps to reduce reliance on aggregators.

What’s Next? The Future of Cloud Kitchens in India

• AI & Robotics in Food Preparation: Some brands are testing robotic kitchens to automate food preparation. This ensures speed, hygiene, and consistency.
• Direct-to-Customer (D2C) Models: Many cloud kitchen brands are building their own ordering platforms to avoid paying high commissions to food aggregators.
• Focus on Sustainability: Cloud kitchens are adopting eco-friendly packaging and reducing food wastage to attract environmentally conscious customers.

Is Cloud the Future of Food?

Cloud kitchens are changing the Indian restaurant industry. They offer lower costs, better profits, and faster scalability than traditional restaurants. Despite challenges, they are expected to dominate the food delivery market in the coming years. For entrepreneurs, this is the best time to invest in a cloud kitchen model. With the right branding, technology, and strategy, cloud kitchens can redefine the future of food in India.

For any restaurant, cloud kitchen, or catering business, a commercial food processor is a game-changer. It takes care of chopping, slicing, kneading, grinding, and blending in minutes, reducing manual effort and saving valuable time. Whether you’re preparing large batches of vegetables, dough, or sauces, the right food processor can speed up your workflow and maintain consistency.

With so many brands available, choosing the best one for your kitchen is important. You need a machine that’s powerful, durable, and efficient to handle everyday food prep with ease. From high-end models to budget-friendly options, here’s a list of the 10 best commercial food processor brands in India that can help you run your kitchen smoothly and efficiently. Whether you need something compact for a small space or a heavy-duty machine for bulk processing, there’s a perfect option for every kitchen.

Read more: Top 7 Pressure Cooker Brands in India for Safe and Fast Cooking

10 Best Mixer-Grinder Brands in India for Every Kitchen

Why Every Commercial Kitchen Needs a Powerful Food Processor

Food processors are game changers for food businesses. They handle bulk food preparation with speed and precision. This means faster service, consistent quality, and less manual effort.

Whether you own a fine-dining restaurant, a café, or a catering business, a commercial food processor will make food prep seamless. It allows chefs to focus on creativity rather than repetitive chopping or mixing.

Also Check: 10 Best Indian Coffee Brands for Coffee Lovers

Key Features to Look for in a Commercial Food Processor

Before choosing a food processor, consider these features:

• Motor Power – A powerful motor ensures smooth operation and can handle large quantities.
• Bowl Capacity – A larger bowl helps process more food at once.
• Blade Quality – Sharp, durable blades are essential for efficiency.
• Attachments – Multiple attachments help perform different tasks.
• Safety Features – Features like safety locks and overload protection are important for commercial use.

Also read: A Guide to Different Breads and Their Nutritional Value

Explore 10 Best Commercial Food Processor Brands in India

Looking for a powerful food processor to handle bulk chopping, grinding, and kneading? Here are the top brands that make food prep effortless in restaurants, cafés, and catering businesses.

Check More: Restaurant vs. Café:  What Truly Sets Them Apart?

1. Robot Coupe – The Industry Leader

Robot Coupe is a trusted brand in commercial kitchens worldwide. It is known for its rugged build and powerful motors that can handle tough ingredients with ease. These processors are built to last, making them a great investment for restaurants, hotels, and catering businesses. Many models come with a continuous feed system, allowing chefs to process large quantities quickly. The blades are made of high-quality stainless steel, ensuring precise and even cuts. Robot Coupe machines are easy to maintain, with removable parts that can be cleaned effortlessly. If you need a heavy-duty food processor, this is a top pick.

• Best for: Hotels, large restaurants, and catering businesses

2. Inalsa – Affordable and Efficient

Inalsa is a popular Indian brand known for making affordable yet powerful food processors. It offers compact designs that fit well in small commercial kitchens. The brand provides multiple accessories, such as chopping blades, dough kneaders, and shredders, to handle different food prep tasks. Most models have strong suction feet, which keep them stable during use. The motors are designed to last long and work efficiently, even under continuous operation. Many Inalsa food processors come with energy-saving features, making them cost-effective for businesses. If you want good performance at a reasonable price, Inalsa is a great choice.

• Best for: Cafes, bakeries, and cloud kitchens

3. Usha – India’s Trusted Brand

Usha is a well-known name in Indian households and commercial kitchens. Its food processors are designed for versatile use, with functions for slicing, dicing, grinding, and even making juices. The brand ensures safety-first designs, with features like overload protection and child safety locks. The blades in Usha processors are razor-sharp and corrosion-resistant, ensuring long-lasting performance. Many models also include a citrus juicer attachment, making them a great addition to juice bars and cafes. Usha food processors are low maintenance, with detachable parts that are easy to clean. If you need a trusted, multi-functional machine, Usha is a strong option.

• Best for: Small restaurants and fast-food chains

4. Bajaj – Reliable and Budget-Friendly

Bajaj has been a trusted Indian brand for decades, offering durable and easy-to-use food processors. These machines come with powerful motors, making them suitable for grinding tough ingredients like nuts and spices. Bajaj focuses on user convenience, with large control knobs and easy assembly. Many models include multiple-speed settings, allowing chefs to customize processing as per their needs. The brand also provides robust stainless steel jars, which are built to handle high-intensity commercial use. With affordable pricing and long-lasting build quality, Bajaj food processors are perfect for small restaurants, food trucks, and bakeries.

• Best for: Budget-conscious commercial kitchens

5. Philips – Premium Quality and Performance

Philips is a premium brand known for its cutting-edge technology in kitchen appliances. Its food processors use PowerChop technology, which ensures precise and uniform chopping. The brand focuses on user-friendly designs, with touch buttons and pre-set modes for different functions. Many Philips models also come with pulse control, which helps chefs achieve finer textures for sauces and purees. The food processors are compact yet powerful, making them great for modern commercial kitchens with limited space. Philips machines are also designed with anti-slip feet, ensuring stability even at high speeds. For high-tech and efficient processing, Philips is a top choice.

• Best for: Modern commercial kitchens with diverse needs

6. Waring – The Global Kitchen Specialist

Waring is a high-performance USA brand specializing in heavy-duty food processors. Its machines are known for large-capacity bowls, making them ideal for high-volume kitchens. Many Waring models have a continuous feed system, allowing chefs to process food non-stop without stopping the machine. The brand also provides exclusive blade designs, which enhance precision and efficiency. Waring food processors have sealed housing, making them quieter than most commercial models. The materials used are industrial-grade, ensuring a long lifespan. If you run a busy restaurant or catering business, Waring offers power and durability you can rely on.

• Best for: Large restaurants, cloud kitchens, and high-volume catering businesses

7. Bosch – German Engineering for Heavy-Duty Use

Bosch is a well-known brand for precision engineering and high-quality appliances. Its food processors are designed for efficiency and durability, with stainless steel blades and reinforced plastic bodies. Many Bosch models feature multi-speed settings, giving chefs complete control over food textures. These processors come with extra-wide feeding tubes, allowing large ingredients to be processed without pre-cutting. Bosch machines also include thermal protection, which prevents overheating and extends motor life. The brand’s food processors are energy-efficient, making them an eco-friendly choice. If you are looking for precision, power, and long-lasting performance, Bosch is a solid investment.

• Best for: Bakeries, cafes, and all-day restaurants

8. Wonderchef – Chef-Approved Quality

Wonderchef, co-founded by Chef Sanjeev Kapoor, is a brand designed for modern commercial kitchens. Its food processors are known for sleek designs and powerful motors, making them perfect for restaurants and gourmet cafes. The brand provides customizable blades, allowing chefs to achieve different textures and cuts. Many Wonderchef models come with one-touch operation, making food processing simple and fast. The machines are also designed for silent operation, reducing noise in busy kitchens. Wonderchef ensures premium quality materials, making its food processors highly durable. If you want a blend of style, performance, and innovation, Wonderchef is a great option.

• Best for: Gourmet restaurants and modern cafes

9. Morphy Richards – International-Quality Performance

Morphy Richards is a UK-based brand known for making high-tech kitchen appliances. Its food processors include advanced digital controls, allowing chefs to select the exact function they need. The brand focuses on safety and ease of use, with features like auto shut-off and overheat protection. Many Morphy-Richards models also have anti-skid bases, ensuring stability even during high-speed processing. The motors are high-torque, designed to handle heavy loads effortlessly. These processors are energy-efficient, making them a smart choice for commercial kitchens looking to save electricity. If you need a high-tech and powerful machine, Morphy Richards is an excellent choice.

• Best for: Luxury hotels and high-end kitchens

10. KitchenAid – The Premium Choice for Professional Kitchens

KitchenAid is a luxury brand known for high-end food processors used by professional chefs. Its machines feature precise slicing and dicing technology, allowing chefs to create restaurant-quality dishes with ease. The brand offers durable metal construction, ensuring longevity even under heavy use. Many KitchenAid models have adjustable slicing discs, giving chefs complete control over thickness. These food processors also come with sealed bowls, preventing leaks and spills. KitchenAid focuses on aesthetics and functionality, making their machines a stylish addition to any commercial kitchen. If you are looking for premium quality, precision, and durability, KitchenAid is a top-tier choice.

• Best for: High-end restaurants and professional chefs

From Dough to Delicacies!

A food processor is more than just a vegetable chopper. It is a versatile kitchen tool that saves time and effort in commercial kitchens. It can knead dough for bread and rotis, grind meat for kebabs and fillings, and make chutneys and dips in seconds. Chefs use it to puree soups and sauces to a smooth consistency. Some models can even whip cream and beat eggs, making them useful for bakeries and dessert shops. With multiple attachments, a food processor reduces manual effort and speeds up food prep, making it an essential appliance for restaurants, cafes, and catering businesses.

Is It Worth It?

Investing in a commercial food processor might feel costly at first, but it pays off in the long run. It saves hours of manual work, helping chefs prep food faster. By reducing labor costs, it allows restaurants to operate more efficiently with fewer staff. Whether it’s chopping vegetables, kneading dough, or grinding spices, this machine does it all in minutes. It also ensures consistent results, which is crucial for maintaining food quality. For any restaurant, café, or catering business, a food processor isn’t just a convenience—it’s a must-have tool that boosts productivity and keeps the kitchen running smoothly.

Grind up!

The right commercial food processor can completely transform your kitchen workflow. It helps chefs save time, maintain consistency, and improve food quality with minimal effort. Brands like Robot Coupe, Waring, Bosch, and KitchenAid offer high-end machines for professional kitchens, while Inalsa, Usha, and Bajaj provide budget-friendly options without compromising performance. Choosing the best one depends on your kitchen’s size, budget, and daily workload. Whether you run a restaurant, café, or catering service, a good food processor makes prep work faster and easier. Upgrade your kitchen with the right machine and experience effortless, efficient cooking every day.

In the fast-paced restaurant industry, having reliable commercial kitchen equipment is essential for efficient operations. Among these, a high-performance commercial microwave oven stands as a cornerstone appliance in Indian restaurants of all sizes. Whether you run a bustling fast food chain or a cozy café, investing in the right commercial microwave brand can significantly impact your kitchen's productivity and food quality.

At RestaurantIndia, we've analyzed the latest market trends to bring you a comprehensive guide to the top commercial microwave brands that dominate the Indian foodservice equipment market in 2025.

Why Commercial Microwaves Outperform Domestic Models

Before diving into specific brands, it's important to understand that restaurant microwave ovens differ significantly from their domestic counterparts. Commercial-grade microwave ovens offer:

• Higher wattage (1000W-1800W) for faster cooking times
• Durable stainless steel construction for intensive daily use
• Larger capacity options (20L-35L) for batch preparation
• Advanced features like programmable menus and multiple cooking stages
• Designed for high-volume food preparation in professional kitchens

Now, let's explore the top contenders in the commercial microwave market in India.

Best Commercial Microwave Oven Brands in India

1. Menumaster: The Industry Leader in Commercial Microwave Technology

Menumaster has established itself as the undisputed champion in the commercial microwave oven segment in India. Trusted by countless restaurant chains and food service businesses, Menumaster offers superior performance and reliability.

Key Features of Menumaster Commercial Ovens:

• High cooking power ranging from 1000-1800 watts
• Durable stainless steel construction for intensive commercial use
• Advanced models with 100 programmable menu items
• Capacity options from 20L to 34L for various restaurant needs

Popular models like the RMS510TS (25.5L) priced around ₹49,500 and the RCS511TSI (34L) at approximately ₹66,000 have become staples in busy restaurants and fast food outlets across India.

2. Celfrost: Reliable Commercial Kitchen Equipment for Indian Restaurants

Celfrost has carved a significant niche in the Indian commercial kitchen equipment market with its dependable microwave ovens designed specifically for restaurant use.

Why Celfrost Stands Out in Restaurant Kitchens:

• Commercial-grade construction for professional environments
• Powerful performance with 1550W power consumption
• Simple, intuitive controls designed for busy kitchen staff
• Excellent after-sales service network across India
• 25L capacity suitable for medium-volume restaurants

The Celfrost CMO-25 model (₹29,000-₹44,500) offers excellent value for small to medium restaurants looking to balance performance with budget considerations.

3. Samsung: Innovative Microwave Technology with Style

Samsung brings its technological expertise to the commercial microwave segment, offering models that combine advanced features with aesthetic appeal.

Samsung's Edge in the Commercial Oven Market:

• Ceramic enamel cavity for easy cleaning and maintenance
• Stylish designs that enhance kitchen aesthetics
• Child lock features for enhanced safety
• Multiple power levels for precise cooking
• Up to 10 years of warranty on select models

Samsung's 28L convection microwave oven models are particularly popular in the "value for money" segment, benefiting from the brand's extensive R&D in features like hot blast and tandoor technology.

4. IFB: Economical Commercial Microwave Solutions for Indian Restaurants

IFB has earned a reputation for providing economically priced yet feature-rich commercial microwave ovens in the Indian market.

IFB's Offering for Restaurant Owners:

• 30L capacity, ideal for medium to large restaurants
• Convection mode for versatile cooking applications
• 101 auto cook menu options for consistent food preparation
• Child safety lock for secure operation
• Durable stainless steel cavity

IFB's 30L convection microwave models are highlighted as top options in the economical segment, making them accessible for new restaurant ventures and small eateries.

5. Butler: Robust Professional Microwave Ovens at Competitive Prices

Butler offers sturdy commercial microwave ovens that deliver reliable performance without breaking the bank.

Butler's Commercial Advantages:

• Powerful 1550W input for efficient operation
• Stainless steel construction for durability in commercial environments
• Square and rectangular designs to maximize internal space
• Optimized dimensions for commercial kitchen counters
• 12-month warranty on parts and service

Butler's commercial models like the MWO-25 (20L) at ₹29,499 and the MWO-34HD (35L) at approximately ₹41,000 provide restaurant equipment solutions that balance quality with affordability.

6. Morphy Richards: European Design for Indian Commercial Kitchens

This British brand brings European engineering excellence to India's commercial microwave market with stylish yet functional options.

What Makes Morphy Richards Stand Out:

• Elegant designs suitable for open kitchen concepts
• Digital controls for precise operation
• OTG functionality in select models
• Competitive pricing in the mid-range segment
• Excellent heat distribution for even cooking

The Morphy Richards Digital OTG 40 RCAD model (₹10,000) represents an affordable entry point for small restaurants and cafés requiring reliable performance.

7. Rational: Premium Combi Ovens for Upscale Restaurants

Rational specializes in high-end combi ovens that combine microwave, convection, and steam cooking technologies, perfect for upscale restaurants demanding versatile cooking solutions.

Rational's Premium Features:

• iDensityControl for 50% higher productivity
• Intelligent assistants for consistent cooking results
• Powerful air circulation and dehumidification
• Intuitive operating system that minimizes errors
• Compact footprint despite versatile functionality

The Rational iCombi Pro Electric ICPXS 6 2/3E (₹538,000) represents the premium end of the commercial kitchen equipment spectrum, targeting high-end restaurants that prioritize cooking excellence.

8. UNOX: Specialized Commercial Cooking Equipment for Diverse Applications

UNOX offers specialized commercial ovens that combine multiple cooking technologies for versatile food preparation.

UNOX's Unique Selling Points:

• Compact "LineMiss" models for small commercial spaces
• Electric operation with precise temperature control
• Automatic operation reduces staff training requirements
• Suitable for multiple applications including baking and pizza
• Italian design and engineering

The UNOX-XFT-133 model (₹65,000) provides an excellent mid-to-high range option for restaurants that need versatility beyond basic microwave functionality.

9. Merrychef: High-Speed Cooking Solutions for Busy Restaurants

Merrychef specializes in high-speed cooking solutions that combine multiple technologies to dramatically reduce cooking times in restaurant environments.

Merrychef's Time-Saving Advantages:

• Combination of microwave, convection, and infrared technologies
• Up to 15 times faster cooking compared to conventional methods
• Dual power systems (1730W + 1950W) for exceptional performance
• Premium stainless steel construction
• Advanced digital controls for precise cooking parameters

The Merrychef Eikon E2s Classic (₹443,000) represents a significant investment for high-volume restaurants where cooking speed directly impacts customer throughput and revenue.

10. LG: Cutting-Edge Technology for Modern Restaurant Kitchens

LG completes our list with its technologically advanced commercial microwave options that bring consumer-friendly features to the professional kitchen.

LG's Commercial Kitchen Benefits:

• 32L capacity suitable for larger restaurant operations
• Inverter technology for precise power control
• Energy-efficient operation to reduce utility costs
• Sleek design that fits modern kitchen aesthetics
• User-friendly interfaces requiring minimal training

LG's 32L commercial microwave models are particularly valued for their combination of capacity and technological innovation, integrating seamlessly into contemporary restaurant designs.

How to Choose the Right Commercial Microwave Oven for Your Restaurant

Power and Performance Requirements

The wattage needs of your restaurant will depend on your service volume. Commercial kitchens typically require 1000W+ for faster cooking times and higher throughput, directly impacting how quickly you can serve customers.

Capacity Considerations for Different Restaurant Types

Choose capacity based on your establishment's needs:

• 20-25L: Suitable for cafés and small restaurants
• 25-30L: Ideal for medium-sized restaurants
• 30L+: Recommended for busy restaurants and large food service operations

Durability and Construction for Professional Kitchen Use

Look for:

• Stainless steel construction both inside and out
• Commercial-grade components designed for constant use
• Models specifically designated as "commercial" rather than domestic units

Budget and Investment Planning for Restaurant Equipment

Commercial microwave ovens in India range from:

• Budget options: ₹10,000-₹25,000
• Mid-range models: ₹25,000-₹70,000
• Premium solutions: ₹70,000-₹500,000+

Warranty and After-Sales Support Across India

Given the critical role these appliances play in restaurant operations, prioritize brands with:

• Comprehensive warranty terms
• Established service networks across India
• Reputation for responsive customer support

Conclusion

The commercial microwave oven market in India offers diverse options to meet the specific needs of different restaurant types and budgets. Whether you operate a small café or a large restaurant chain, there's a perfect match for your commercial kitchen needs among these top brands.

When selecting a commercial microwave oven for your establishment, carefully assess your specific operational requirements, volume expectations, and budget constraints. The right choice will enhance kitchen efficiency, speed up service, and ultimately contribute to better customer satisfaction and business profitability.

At RestaurantIndia, we understand that every food service business has unique requirements. We hope this guide helps you make an informed decision that powers your restaurant's success for years to come.

If you're running a restaurant in India, you're part of an exciting industry that's projected to grow at a CAGR of 10.9% by 2026, with the market value expected to reach an impressive $826 billion. But let's be honest – despite these promising numbers, achieving sustainable profitability remains one of your biggest challenges. Between rising costs, fierce competition, and those notoriously thin margins, you might be wondering how to make your restaurant truly profitable while maintaining the quality your customers expect.

In this article, we'll share proven strategies to maximize your restaurant's profit margins without compromising on quality or customer satisfaction. Let's dive in.

Read also: How to Calculate Food Cost: Essential Tips for Restaurants

Understanding Your Restaurant's Profit Margins

What Exactly Is Your Profit Margin?

Before we can improve your margins, you need to understand what they are. Your restaurant's profit margin isn't just a fancy accounting term – it's the percentage of your revenue that actually ends up as profit after you've paid for everything else. Think of it as what you get to keep after the dust settles.

There are two crucial profit metrics you should be tracking:

• Gross Profit Margin: This is what you get when you subtract your cost of goods sold (COGS) from your total sales. It's your first line of defense in evaluating your restaurant's financial health.

• Net Profit Margin: This is the real bottom line – what remains after all your operating costs (think payroll, rent, utilities, ingredients, equipment) have been paid. It's the true measure of your restaurant's profitability.

For many restaurant owners, the revelation of their actual net profit margin comes as quite a shock. The difference between a busy restaurant and a profitable one can be substantial, and understanding your true profitability is the first step toward improving it.

What's a Good Profit Margin in Today's Indian Restaurant Landscape?

The profit margin landscape varies significantly across restaurant types in India, and understanding where you stand compared to similar establishments can be enlightening:

• Full-service restaurants typically achieve margins between 3-5%, which is why so many struggle despite appearing busy.
• Quick-service restaurants (QSRs) can reach 20-30% with proper management – yes, that fast-food joint might be more profitable than your fine dining establishment!
• Fine dining establishments can yield margins of 30-40% or higher, though they require substantially higher initial investments.
• Food trucks and street food vendors can achieve profit margins between 25-40% with much lower overhead.
• Catering services typically generate margins of 20-30% thanks to predictable volume and less waste.

In the current Indian restaurant industry, a "good" profit margin generally exceeds 10%, though achieving this benchmark requires effective cost management, smart pricing strategies, and operational efficiency. Don't worry if you're not there yet – the strategies we're about to share can help you move in that direction.

Food Cost Management Strategies

Getting Your Food Cost Percentage Under Control

For a typical restaurant to operate profitably, your food cost percentage should ideally fall between 28% and 35% of total revenue. If you're exceeding this range, you're likely either underpricing your menu or mismanaging your inventory – possibly both.

Many restaurants operate with food costs exceeding 40% without realizing how significantly this impacts their bottom line. Here's what you can implement right away:

• Set up strict inventory control systems that account for every ingredient coming in and going out of your kitchen. Yes, that means counting those expensive spices too!
• Create standardized recipes for every dish on your menu – not just approximate measurements, but precise amounts that ensure consistency both in taste and cost.
• Conduct regular food cost analysis to identify which menu items are dragging down your profitability. You might be surprised to discover your "signature dish" is actually costing you money.
• Don't be shy about supplier negotiation – many restaurants have saved 10-15% just by having direct conversations with their suppliers and consolidating their purchasing power.

The Power of Seasonal and Local Ingredients

Have you noticed how the most profitable restaurants in India often change their menus with the seasons? There's a good reason for that. Embracing seasonal and local ingredients isn't just trendy – it's financially savvy:

• You'll get ingredients at peak freshness and flavor, which means better food for your customers.
• Your procurement costs typically drop by 15-30% when you buy what's in season locally.
• Transportation expenses shrink significantly when you're not importing out-of-season produce from distant regions.
• You can capitalize on seasonal abundance when certain ingredients are plentiful and priced at their lowest.
• There's also a marketing advantage – today's consumers love supporting restaurants that work with local farmers and producers.

Restaurants that implement seasonal menu rotations often see food costs decrease by 15-25% while simultaneously improving customer perception of quality and authenticity.

Read also: How to Finance a Restaurant in India

Why Portion Control Makes All the Difference

Let's be honest – many restaurants in India pride themselves on generous portions. But is this hurting your bottom line? Standardized recipes and portion sizes ensure consistency in both flavor and cost control. While large portions might initially appeal to customers, they ultimately lead to higher costs and significant waste.

Reducing portion sizes by just 10-15% – while still keeping them satisfying – can increase profitability by 8-12% with minimal customer impact. Here's what works:

• Invest in standardized measuring tools for every station in your kitchen.
• Train your staff thoroughly on proper portioning and conduct regular refreshers.
• Periodically audit your plate presentations to ensure consistency.
• Use appropriately sized dishware that makes standard portions appear generous to customers.

Turning Food Waste into Profit

Did you know that the average Indian restaurant wastes between 12-15% of the food it purchases? Minimizing food waste represents perhaps the easiest opportunity for improving your profit margins. Here's what you can implement today:

• Set up an inventory tracking system that flags items approaching their use-by dates.
• Train your staff on proper storage techniques specific to each ingredient.
• Get creative about repurposing ingredients across multiple dishes. Yesterday's tandoori chicken can become today's chicken biryani!
• Take time to analyze plate waste – if customers consistently leave specific items, adjust your portion sizes accordingly.
• Design daily specials specifically to utilize excess inventory before it spoils.

Restaurants that implement comprehensive waste reduction programs typically reduce their food costs by 3-8% in the first month alone, with continued improvements as systems are refined.

Menu Engineering and Pricing Strategies That Work

The Science of Strategic Menu Design

Your menu isn't just a list of dishes – it's your most important sales tool and the key to controlling food costs while maximizing profitability. Effective menu engineering isn't complicated once you understand the principles:

• Design your menu around items that share common ingredients. This reduces your inventory requirements and minimizes waste.
• Identify your high-profit margin items and position them prominently – typically in the top right corner of the menu, where the eye naturally lands first.
• Be ruthless about streamlining your offerings. More isn't better – profitability is better.
• Use the psychology of menu design to guide customer choices. For example, highlighting certain dishes with boxes or different fonts increases their sales by up to 30%.
• Categorize your menu items into "stars" (high-profit, high-popularity), "puzzles" (high-profit, low-popularity), "plowhorses" (low-profit, high-popularity), and "dogs" (low-profit, low-popularity). Then strategically promote your stars, improve your puzzles, reconsider your plowhorses, and eliminate your dogs.

Restaurants that implement strategic menu engineering typically see 5-10% improvements in overall profitability within three months as their menu mix shifts toward higher-margin items.

Smart Pricing That Boosts Your Bottom Line

Setting appropriate prices is perhaps the most challenging aspect of restaurant management, requiring a delicate balance between customer expectations and profitability requirements. Yet many restaurants are unnecessarily timid about their pricing.

Most restaurants can implement modest price increases of 5-8% with virtually no impact on sales volume, immediately improving their bottom line. Here's our advice for optimizing your pricing:

• Analyze food costs for each menu item at least quarterly, and adjust prices as needed.
• Research your competitors' pricing regularly, but don't be bound by it – if your food is better, charge accordingly.
• Implement seasonal price adjustments based on ingredient costs. Customers understand that mangoes cost more in winter!
• Make price increases subtle rather than dramatic – 5% increases twice a year are better received than a 10% increase once.
• Experiment with psychological pricing strategies – for example, removing the rupee symbol can increase spending by up to 8%, and using round numbers for premium items signals quality.
• Test price elasticity through limited-time offerings to see what your market will bear before making permanent changes.

The Art of Upselling and Smart Promotions

Your servers aren't just order-takers – they should be salespeople helping to boost your average check size through strategic upselling. Additionally, well-designed specials and promotions can drive traffic during slower periods while highlighting your most profitable items.

Effective server training on upselling techniques typically increases average check sizes by 10-15% without negatively impacting the customer experience. Consider these proven approaches:

• Train servers to recommend specific high-margin appetizers or side dishes that genuinely complement customers' selected entrées.
• Create premium beverage programs with attractive profit margins.
• Design family-style sharing options that typically result in higher overall orders.
• Implement day-of-week promotions specifically designed to build traffic on slower days.
• Create limited-time offers that generate excitement and urgency.

Operational Efficiency That Drives Profitability

Managing Labor Costs Without Compromising Service

For most restaurants, labor constitutes 25-35% of total costs, making it one of your most significant expenses. Optimizing staffing levels doesn't mean understaffing – it means having exactly the right number of people at the right times.

Restaurants that implement data-driven scheduling can reduce labor costs by 8-12% while maintaining or even improving service quality. Consider implementing these strategies:

• Establish clear performance metrics for each position so staff understand productivity expectations.
• Invest in comprehensive staff training – well-trained employees are significantly more efficient.
• Develop productivity standards for different meal periods and adjusted to sales volume.
• Use your POS data to predict busy and slow periods with increasing accuracy.
• Cross-train your staff to handle multiple positions, allowing more flexible scheduling during slower periods.

Leveraging Technology to Boost Your Bottom Line

Modern restaurant technology isn't just for large chains anymore – it offers powerful tools for restaurants of all sizes to maximize profitability:

• Point-of-Sale (POS) Systems now provide sophisticated data on menu performance and sales trends. Are you actually reviewing this data monthly?
• Inventory Management Systems can track ingredient usage down to the gram, helping minimize waste and identifying possible theft.
• Labor Scheduling Software can optimize your staffing based on historical patterns, preventing costly overstaffing.
• Recipe Costing Tools calculate precise food costs for each menu item, helping you price appropriately.
• Financial Reporting Systems can analyze profit drivers and identify areas for improvement more quickly than manual methods.
• Online Ordering Platforms can increase your sales volume without requiring additional front-of-house staff.

Restaurants that implement comprehensive technology solutions typically see 5-8% improvements in overall profitability through better inventory management, labor optimization, and increased sales opportunities.

The Magic of Optimizing Table Turnover

For full-service restaurants, increasing your table turnover rates without making customers feel rushed can dramatically improve profitability. Each additional seating per table per day goes straight to your bottom line.

Restaurants that increase their table turns from 1.5 to 2.2 per dinner service can see revenue increases of 20-30% with minimal additional costs. Here's how to do it:

• Streamline your service processes, particularly around payment handling.
• Optimize your table layouts to accommodate your most common party sizes.
• Implement a sophisticated reservation system that reduces table idle time.
• Train staff on subtle techniques to move service along without rushing customers.
• Adopt tableside payment technology to eliminate the traditional payment bottleneck.

Marketing That Actually Drives Profit

Building Your Digital Presence With Purpose

In today's market, restaurants without a strong online footprint are increasingly invisible to potential customers. But random posting isn't enough – you need a strategic approach:

• Ensure your website is mobile-friendly, showcases your food beautifully, and makes reservations or ordering simple.
• Maintain active social media accounts with content that reflects your brand identity consistently.
• Implement online ordering capabilities either through your own platform or through carefully selected third-party services.
• Actively manage your online reviews – responding to both positive and negative feedback demonstrates that you care.
• Utilize location-based marketing to attract nearby customers who might not otherwise discover you.
• Invest in professional food photography – in this industry, visual appeal drives decisions more than almost anything else.

Restaurants that redirect even modest marketing budgets from traditional advertising to strategic digital marketing typically see 25-40% increases in new customer acquisition.

Knowing Exactly Who Your Customers Are

Generic marketing rarely works in today's fragmented marketplace. Successful restaurant marketing requires understanding the specific demographics and preferences of your target audience:

• Define your target audience in detail – their age range, income level, dining preferences, and motivations for eating out.
• Make conscious decisions about your culinary focus – are you offering niche regional cuisine or broader appeal?
• Recognize the importance of accommodating dietary preferences – vegetarian options aren't optional in India, they're essential.
• Tap into India's strong food culture and regional culinary pride in your marketing messages.
• Collect and analyze customer data systematically to refine your understanding of who's actually dining with you.

Restaurants that develop targeted marketing approaches based on detailed customer analysis can increase their marketing ROI by 30-50% compared to generic promotion strategies.

Building Loyalty That Translates to Profit

Acquiring a new customer typically costs 5-7 times more than retaining an existing one, making customer retention one of your most powerful profit-building tools. Yet many restaurants invest far more in attracting new customers than keeping existing ones.

Well-designed loyalty programs can increase visit frequency by 20-30% among registered customers and boost average check sizes by 5-15%. Here's what works:

• Implement loyalty programs that reward repeat visits with meaningful benefits – not just token discounts.
• Use CRM systems to track individual customer preferences and ordering patterns.
• Create personalized marketing campaigns for different customer segments based on their past behavior.
• Offer special recognition for birthdays or anniversaries – these personal touches build emotional connections.
• Host special events exclusively for your loyal customers, making them feel like insiders.

Read also: How to Start Your Own Restaurant Business

Financial Management Practices That Protect Your Profits

The Power of Regular Performance Analysis

You can't improve what you don't measure. Consistent monitoring of your financial performance isn't just for accountants – it's essential for maintaining healthy profit margins:

• Conduct weekly and monthly profit and loss analysis – not just at tax time.
• Track key performance indicators (KPIs) including food cost percentage, labor cost percentage, and prime cost (the sum of COGS and labor).
• Compare your performance against industry benchmarks to identify areas where you're underperforming.
• Implement a break-even analysis so you know exactly how much you need to sell each day to cover your costs.
• Use variance analysis to identify unexpected cost increases before they become major problems.

Restaurants that implement weekly financial reviews can typically identify and address cost variances 3-4 times faster than those reviewing financials monthly, preventing small issues from becoming major profit drains.

Expanding Your Revenue Beyond Traditional Dining

Relying solely on dine-in service limits your potential profitability and increases your vulnerability to market fluctuations. The most profitable restaurants have developed multiple revenue streams:

• Add delivery services either through your own system or through third-party platforms (carefully negotiated).
• Offer catering options for corporate events, weddings, and special occasions.
• Develop packaged products such as signature sauces, spice blends, or other items that showcase your brand.
• Host cooking classes or special events during otherwise slow periods.
• Create meal kits that allow customers to partially prepare your signature dishes at home.
• Consider subscription services for regular customers – weekly family meal packages, for example.

Restaurants that develop supplementary revenue streams often generate an additional 15-25% in revenue with higher margins than their core restaurant service.

Conclusion: Bringing It All Together

Maximizing your restaurant's profit margins isn't about implementing a single magic solution – it's about making dozens of small improvements across your entire operation. While the industry average profit margin in India falls between 3-6%, restaurants can consistently achieve margins exceeding 10% by systematically applying the strategies we've outlined.

The key to sustainable profitability lies in the details—carefully managing food costs, strategically designing your menu, controlling labor expenses, embracing helpful technology, and implementing targeted marketing approaches. By applying these proven strategies while maintaining food quality and customer satisfaction, you can successfully navigate challenges like inflation and competition while building a profitable restaurant with long-term sustainability.

With India's food service industry projected to grow substantially in the coming years, there's never been a better time to focus on maximizing your profitability. The restaurants that will thrive in this dynamic market are those that effectively balance quality offerings with smart business practices – and now you have the roadmap to join them.

The Yellow Chilli restaurant chain by Celebrity Chef Sanjeev Kapoor represents Indian cuisine in all its authentic culinary journey across the country and abroad. The brand offers high-quality family dining experience at economical prices, with the menu having a range of meals from exotic picks from Punjab and ancient Mughal era. 

As always, conversing with the smiling, super-talented chef-entrepreneur provides meaningful insights into the ever-changing, dynamic world of food services. Chef Sanjeev reiterates that he sees immense potential in the Indian food industry, both domestically and internationally. Highlighting the inefficiency in the food supply chain, the chef pointed out that "we still continue to waste 40 percent of what we grow”! Reducing this waste could unlock even greater opportunities for growth and innovation.

Evolving Food Trends

Reflecting on the evolution of the food industry, Chef Kapoor noted a significant shift in dining culture over the past few decades. "Food is traveling more, and people are traveling more for food. Whether it's dosa in Noida or chole bhature in Chennai, regional specialties are now accessible across the country," he observed. The convenience of food delivery and improved logistics has made it possible for people to enjoy a variety of regional cuisines regardless of their location. 

Dishes of Innovations

One of the highlights of The Yellow Chilli sector 90's new menu is the famous Lalla Moosa Dal, a dish that has become a favorite among diners. This dal, along with other signature dishes like Shamsavera and Gulab-e-Gulkand, has been a staple on the menu and a hit with patrons. However, the restaurant is not just about time-tested recipes. The Yellow Chilli is continuously innovating, incorporating local specialties to cater to the tastes of the neighborhood it serves.

“Our all-time favorite, Lalla moosa dal, shamsavera and gulab-e-gulkand. But these are all-time, time-tested dishes. But we are continuously creating and innovating which become part of the menu. And we try to see how we become relevant in our neighborhood,” said the Chef.

Expansion Plans

The Yellow Chilli sector 90 has ambitious plans for expansion, with new outlets planned across India, North America, and the Middle East. As a neighborhood restaurant concept, the culinary restaurant chain aims to bring its unique brand of Indian cuisine to a global audience while maintaining its core identity and emphasizing the restaurant's commitment to serving authentic Indian food.

“So Yellow Chilli is a concept where we serve relevant Indian food from different parts of India with a skew towards North India. We are present in Dubai, the Middle East, the US, and North America. So we'll definitely, as a brand, open more outlets. In Uttar Pradesh we are coming up with three-four projects, as well as in other parts of the country,” added Kapoor.

Embracing Health-Conscious Trends

In response to the growing demand for healthier dining options, The Yellow Chilli sector 90 has always prioritized responsible eating. This approach reflects a longstanding commitment to providing healthier alternatives without compromising on taste or quality. Kapoor added, “Since we understand food, we understand it's a responsibility so it's never been a challenge for us. We deliver what our consumers demand.”

In today's dining culture, the emphasis is increasingly on experiential dining. Chef Kapoor notes that diners were looking for unique experiences that go beyond just the food. The Yellow Chilli therefore delivers on this expectation with a dining experience that is both exclusive and simple, complemented with the highest standards of service. As it continues to expand its footprint, the company and the Chef remain committed to the mission of bringing the diverse flavors of India to diners around the world. 

Authored By 

Ria Duneja & Saptopriya Ghosal

Tappa, the new bistro in Delhi, is the latest addition to the Lite Bite Foods family. Strategically located in Aerocity, Tappa’s vision makes it the perfect place for anything that is passionately Indian with a contemporary twist. Tappa is ready to take you on an inventive and contemporary epicurean journey. Everything about the venue is ‘Passionately Delhi’ and is perfectly projected in the Tappa experience that absorbs you from the moment you enter. The layout and design are inviting, intimate and familiar.

The ambience and decor are cues to triggering feelings of nostalgia and memories thus establishing an instant sense of belonging and connection. Think Campa Cola bottles, the sound of the bell on your childhood bicycle, hopscotch, gully cricket and everything that strikes a chord with you. Tappa thrives on a promise to be as good as all the other brands the country has seen by Amit Burman and Rohit Aggarwal.

Rohit Aggarwal, Director, Lite Bite Foods said, “We are proud to launch a brand new property in Delhi that will elevate the existing F&B industry in the city into the future but playing upon nostalgia. We feel that in the restaurant business, it is vital to offer distinctness to a restaurant in order to retain patrons in addition to an excellent food or beverage menu, skilled staff and an alluring ambience. Being consistent with the quality is integral to any F&B business and we at Tappa have brought this very ethos in every element of the concept.”

Why the name Tappa?

In a candid conversation with Restaurant India, Kushagra Nagrath, Vice President – Operations at Lite Bite Foods Pvt. Ltd., told, in Punjab, in olden times, Tappe were the songs sung to invoke a lot of emotions among people. “Tappa also means bounce, in the step when you walk in the certain memory. With Tappa, we intend to do the same. If you try, let’s say sev puri, it will remind you that you had it somewhere and suddenly it will trigger a memory,” Kushagra said.

“We are very strongly Indian in our flavours but progressive in our approach towards food. If you look at the menu, there is a kulcha, which is inspired from Amritsar but the filling is Kashmiri. We are creating a new but familiar taste. It will remind you that you have had the food somewhere,” Kushagra added.

The Menu

Tappa is defined by a great kitchen menu, something that Lite Bite Foods is synonymous for and an even better bar menu, coupled with its striking interiors making it the perfect place to be at from day to night. Serving contemporary global cuisine with a hint of local flavours the menu includes dishes that stand out such as Rum-soaked Raisin and Palak, Crumbled Naan, Duck Gassi and Red Wine Prunes Kulcha.

The menu has inventive small plates such as Sloppy Joe, Badal Jaam, Spiced Baked Aubergine Slider, Jim Beam Pork Ribs with Grilled Orange and more while their large plates include dishes like Haleem Khow Suey, Pork Short Rib Nihari, Pickled Pearl Onion, Salli and Taftan.

Chef Sareen brings a different insight into food served at Tappa. He had put different styles of cooking without compromising on the original flavours of the dishes. He has ‘married two different flavours’ and presented on the menu. Chef Sareen is much particular about the food served at Tappa. Speaking about Coconut Cream with Sous vide chicken, he said the chicken is cooked in sous vide machine for 2-3 hours at 68-degree temperature.

The Bar Menu

Apart from the classics with the Tappa twist, since they make their own bitters, the bar menu includes signature cocktails like Intermission, a smacking mix of Dark Rum, Coke and Salted Caramel popcorn, Talli Botanist, a delicious spin of Gin, Jamun and Black Salt or even Malgudi, a 90s throwback if ever in a glass, a heady cocktail of Tequila, Mango and Chili Spice and lots more.

Layout and Design

The layout and design of the concept are intimate, inviting, warm and familiar. The murals are inspired by the 90’s retro style but with a modern touch and are designed keeping in mind the diverse set of styles and trends that can be seen when one goes around the nation’s capital. Vibrant hues of neon yellow interplaying with purple highlights and installations that spell out the colloquial tongue are the defining aesthetic.

Post 10 pm, Tappa will be a high-energy area. DJ plays six nights a week. It is a vibrant young place which embraces everything. “We take everything seriously from food to the service, but it is not the serious place. It is for merriment and will make you feel light. Our focus is when the diners leave Tappa, they leave with a smile,” said Kushagra Nagrath.

Besides, the jali work at the entrance will remind you of wooden chairs with the zig-zag designs, prominently used in the olden times. One can notice three different patterns of the jali work at the entrance itself of Tappa bistro in Aerocity, Delhi.

Tappa’s broad brand character gives it the liberty to transition from a relaxed daytime bistro to a fun night-time bar, thus, making it a place for all occasions! At the heart of the concept of Tappa lie progressive and passionate Indian ideas while retaining a truly global outlook. Tappa explores Indian cuisine built on innovation.

The new tea boutique, The Red Kettle celebrates the best by giving in to life's grand passion - tea drinking.

India is the potboiler being the second largest producer of tea in the world after China and the largest consumer of the beverage using nearly 30 per cent of the world's tea output.  India's love for chai is unparalleled, yet we have lost it to the mushrooming coffee culture. The Red Kettle is one-of-its-kind boutiques that aim to bring back the warmth and love that only tea promises. It is located at Saiyad Ul Ajaib Extension, Sainik Farms, in Delhi.

The ambience of The Red Kettle tea café is a mix of elegance, quirkiness, and is complemented with bright colours. Though the furniture and decorative items are minimal but placed in such a way that it gives a cosy look.

Also Read: How This Tea Cafe Is Brewing The Success Story

With over a wide array of more than 50 teas on its menu, The Red Kettle ensures that every cup of tea is 'a good cup'. Its Olive Leaf tea, for example, helps reduce cardiovascular risk by lowering the blood pressure, controlling type-2 Diabetes, supporting weight loss and eliminating free radicals. Tulsi Rhodendron blend, for another, is simply the best refreshing green tea in the market.

The consumers could select from the range of tea on the menu - angrezi chai, hari chai, sehatmand chai or fruity chai. For the health-conscious, there is power-slimming tea. Apart from the tea, there are Italian delicacies to gorge on.

The Red Kettle is the restaurant venture of Nida Khanam. She is a certified coach and IIM-C alumni. While speaking to Restaurant India, she says her 17-year experience as human resource professional is helping her understand the diverse cultures, mindsets and challenges faced by the consumers in the industry. It was a course of natural progression for an ardent tea lover like her. She aims to run The Red Kettle with as much passion as her earlier roles with a promise to make it easy and amazing for all the tea connoisseurs every sip up the way.

Click to Read: Char Bar Sets Foot In Delhi’s South Campus

Speaking on the tea pairing Nida says, “I could have tea with every meal throughout the day! Besides, my personal choice with desi chai would be vada pao and sandwiches. At The Red Kettle, the most preferred tea is masala chai paired with all-time meals and bread.” “At The Red Kettle we have more than 50 teas; the herbal tea lovers prefer having it with pancakes, tea cakes and wraps,” she adds.

“We want to keep aroma and taste fresh so that our visitors can feel the authentic taste,” says Nida.

Nida plans to expand her restaurant business through the franchise model in the coming years. Yet, in the first few years, she will focus on Delhi NCR as the location for The Red Kettle.

Speaking about the tea trends in the restaurant industry, Nida told, “From online ventures to tea lounges - We are witnessing many new entrants in the market. This would, further, increase in the coming years. There are so many experiments happening around us which are interesting into this market with teas and flavours.”

Ambuja Neotia group’s hospitality vertical is bringing the legendary, globally recognized American casual dining chain Uno Chicago Bar and Grill to India; the first outlet being in Gardens Galleria, Sector 38, Noida. Uno Chicago Bar and Grill’s entry in India also coincides with its 75 years of successful operations across the globe.

Ambuja Neotia is one of the most prominent and respected corporate houses headquartered in Kolkata with its forte in real estate, hospitality and healthcare among others under the vision and leadership of Harshavardhan Neotia, the Chairman of the Ambuja Neotia Group. Harshavardhan Neotia is responsible for landmark projects and concepts across Eastern India. The group has been a passionate and committed hospitality player owning and operating eight restaurant brands, boutique hotels and premium clubs with an established track record.

Harshavardhan Neotia speaks to Restaurant India about creating a smart dining experience with Uno.

From real estate to hospitality and healthcare, and now paving a way into food franchise. Could you share your journey till now?

From the very beginning, my family has been living in Kolkata; it’s been 120 years. We moved from Shekhawati, Ramgarh district in Rajasthan, to Kolkata in the late 1800s. My family was in trading business back then. In the mid-80s, we, the Sekhsaria family too which is related to us, together set up Ambuja Cement - a big flagship business of the Group. In 2006, we divested our stake to Holcim. Meanwhile, I had already started a company that dealt into healthcare, hospitality and real estate; it was a kind of a side business. After the Group sold out the cement business, healthcare, hospitality and real estate became my focus since past ten to twelve years.

In the meantime, we had built a resort on the lines of the Ganges, clubs, banquets and restaurants in Kolkata.

Earlier we were centric to Bengal, especially Kolkata. The opportunity to work with Uno came a year back. The concept and product excited us; they have an excellent product. In the meantime, my son, too, flew back to India after completing his education. I took this as an opportunity to work with Uno Chicago Bar and Grill and open its first outlet in Noida.

Ambuja Neotia Hospitality is a West Bengal-based group. And you are setting up the UNO Chicago Bar and Grill in Noida. How would you define your focus area in terms of geography?

When we signed up with Uno Chicago Bar and Grill, the plan was to build Uno brand across India. Therefore, in course of six weeks, we plan to open the Uno outlets in Noida, Kolkata and Bengaluru. We will be opening more Uno outlets in other cities as well. In the next five years, we are hopeful of heading towards most of tier 1 and tier 2 cities.

The Uno’s office is already headquartered in Delhi.

How do you see the food industry in the next few years?

The food industry has been growing very fast in India even when many food businesses are closing down for some reason or other. It could be possible that their products were not accepted by the people or they might have faced other unknown challenges. There are families who seek a space for entertainment and food and, thus, they tend to go out. Among them, there are working people too, who, in order to avoid bigger arrangement for feasts take their guests to the restaurants for lunches or dinners. Going out with friends is also popular among youths. And, therefore, the culture to visit restaurants is rising more.

The Bar and grill concept is gaining popularity in the country. What is your business strategy to stay ahead of the competitors?

Clearly, we believe, our biggest hero has to be the food. Mr Frederick (the vice president of franchise operations for Uno Global) and his entire team has worked really hard to create an outstanding menu. On the other hand, of course, we are looking at creating an amazing experience when someone visits the Uno Chicago Bar and Grill outlet.

It’s not only the food but also the ambience, the drinks and the music that matter. All together we think and we hope that it will be a great fun party place to be. People can always make plans for the party or come in smaller groups or even as couples, they will feel that they are enjoying a party because of the atmosphere and the music.

Our team has very meticulously curated music to be played at Uno as per the atmosphere. It gets peppier later into the night, while soft when we move from noon to evening. Altogether the experience at Uno is expected to be special.

Will you be adding a local twist to the menu?

The menu is very flexible and adaptable and at Uno Chicago Bar and Grill we have a fairly large section for vegetarian cuisines. We have certainly added spices wherever needed, and there are vegetarian items too. So, I would say the local twist has been adapted, yet we have kept the original flavours intact. Uno in itself has a great variety of products.

Will you be introducing the latest restaurant technologies to sustain the rising competition?

We have to be relevant. We are introducing internet music at Uno Chicago Bar and Grill in India. We will be having Facebook live for the events happening at all our restaurants so that people could enjoy together. In the US, there is a table set-up gaming, we will be introducing that as well. In future, we will be setting up a self-audit kiosk.

We believe in making the experience better. We will serve people with fresh and a variety of flavours at Uno. We have a seasonal menu too. We continue trying different things.

What kind of challenges do you see that lies ahead with UNO Chicago Bar and Grill?

How many people walk through our doors!

What are the food trends to look forward to in future?

Healthy food, if possible all organic. People are also weight-conscious. They want tasty foods which aren’t heavy on calorie. We have enough items on our Uno menu for vegetarians and weight watchers as well. More and more people prefer casual dining over fine-dining. They like to be at an informal place where they could hang out with family and friends.

While making juices at home Anuj Rakyan thought of establishing a healthier option than homemade juices as well as tetra packed juices. Talking about his brand Anuj said,” Using his learnings about food and nutrition, Rakyan created Raw Pressery, a company which has grown 120% in FY18. 

In conversation with Restaurant India at TIE Food Summit 2018, Anuj Rakyan, Raw Pressery talks about the unorganized beverage industry and how emerging brands should bring in major changes in comparison to the older ones.

Tell us about your Journey.

We have created a category of fresh beverages which was very important because consumers were in search for it. In terms of my professional journey, creating a market and giving consumers what they want has been very fulfilling. Raw Pressery Juices are made with a unique cold pressed technology that avoids oxidation and preserves the nutritional value of fruits and vegetables.

With such a refreshing concept, how do you plan to scale this business?

Fresh juices have always existed in India except the fact that they were always made at home or brought on the streets or juice centers. We are planning to organise the unorganized market for fresh beverages. In many ways, we are doing something new. In many ways we are doing something that was already there. We have already made our mark in 12 cities with a presence in more than hundred’s of stores. The next few years will be focused on enhancing the brand, quality and increasing the distribution.

How do you plan to bring advancements in the beverage industry?

We want to continue giving people which will be convenient for them to consume, but convenience without compromise by remaining functional, nutritious and healthy.

Where are we missing out in the F&B industry today?

The FMCG companies and retailers in the past were only focusing on low quality products that they can make at a very low price and distribute as much as they could. Time has changed and more retailers are focusing on having products by increasing the refrigerated areas within their stores, young emerging companies are now challenging the big companies to make healthier products, well packaged and nicely branded.

India has a supply chain for chilled and fresh beverages which is quite expensive. In terms of challenge, the supply chains need to develop and completely change the ongoing scenario.

People have now understood the scope they have for sustaining their business in the food industry. But they usually undermine the level of competitions and various details that they have to perfect in order to mark their presence in the food industry.

Most of the people have thought of coming up with their own venture at least once in their life. But as we know it’s easier said than done. Running one’s own restaurant is a tough business with several challenges tagging along. With the customer’s expectation changing and the introduction of new technologies, things have become more difficult for the restaurateurs in order to survive in the market while promoting their brand.

But by understanding the following challenges, things can work in their favor marking their brands' presence in the market.

The Menu

One of the common problems that a restaurant faces is the menu. Menu designing is said to be a balancing act. Having too many dishes on the menu or overpricing your dishes can act against your brand. The owner should keep the menu size in check. They should consider offering quality over quantity. “A menu is something which I consider as a soul of a restaurant. We gave a lot of time while designing our menu which would be easy to read and understand so that our customer can order their preferred dishes without getting confused,” says Sandeep Tandon, owner of Shikhara Fine Dining Restaurant.

Customer Service

Customer service is yet another challenge which the restaurateur faces. It is said that your food may be outstanding and delicious, but if your service is bad then you are sure to lose your customers. With growing digitalisation, people prefer to read reviews of your restraint prior to their visit. “We train and educate our staffs before they are present in front of our customers. They should be serving happiness along with the cuisines which a customer demands.  In our absence, the venue is known by the staff and food served. We provide a family environment to our staffs so that they love what they are doing,” shares Rohan Saraf, Owner, Roadhouse Café.

Management

Management can be referred as one of the most crucial aspect of a business. Analyzing your business is one important thing for running your venture. Most of the startups lack in this area.  In spite of having great ideas, the restaurants fail due to the absence of a strong management team.

Hiring and Staff Management

It is really very important to hire and train the suitable candidates for your restaurant. Being the face of your brand, your staff can make or break your brand reputation. Training and educating them right followed by keeping them enthusiastic and motivated can certainly help a restaurant overcome this hurdle.    

Capital

This is a segment where many restaurateurs run into a big problem. Capital can be referred as the foundation of a restaurant without which several problems and challenges can creep up. Restaurant owners need a good capital and financial support to run their venture smoothly. Once again, proper and efficient financial management plays a crucial role in running a restaurant.        

Keeping all these points in mind can certainly help restaurateurs build and sustain their brand in the market.

Music has played an important role in life but have you ever wondered how music can change the way we see it!

For a restaurant business, music is considered more than the décor and slightly less important than the food it serves. When it comes to making business successful, music has been proved to be a boon, especially in restaurant business.

One might not even notice the tune or wordings of the music played in the background while in a restaurant, but it surely makes a difference.

India’s food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 billion in 2016 to reach USD 77 billion by 2021, says NRAI Food Service report.

Today, the industry is going through an exciting phase where country’s private final consumption expenditure accounts for 60% of the total GDP and is predicted to reach USD 2.4 trillion by 2021.

It works as an appetizer:                                  

Listening to the noise of cutleries, while your order is yet to come, develops a sense of irritation which leads to disinterest in the food, so when music is played, it suppresses the noise of plates and spoons from the ambience, it keeps the interest of the customer intact.

Music also helps in holding the curiosity for the food ordered by the customer; more or less it works as an appetizer.

Makes the customer chew faster:

Studies have shown that slow tempo music has resulted in patrons spending more time during their restaurant visits. However when patrons are exposed to upbeat restaurant music, the number of bites and sips per minute increases, which makes the customer order more food and drinks, while enjoying the music.

Drinks cost a lot more than food items and people order more of drinks when they are in an aura, of loud music. Even posh crowd love to have their favorite expensive glass of wines, while swaying with softer notes.

Keeps the employee energized to work happily:

Studies have also shown that when music is playing in the background, the brain secretes dopamine, which triggers the adrenaline hormone and lets people work more. So music also helps in making the staff work more that too happily.

Staff which are constantly serving, cleaning tables, taking orders need to be active and happy, music helps in driving them active and happy.

Happy staff, happy customer, what more can a business ask for being successful. Thus music is considered more than just a décor.

Keeps the customer engaged:

The chef or whosoever is preparing the food, ordered by the customer needs certain time span to prepare it and place it on the table for the customer. If the restaurant happens to be crowded, there are high chances of making the customer leave and look for other options, which is where role of live music comes into play.

Live music, where the artists are playing or simply an artist playing an instrument adds a lot to the colors of the restaurant, moreover it will keep the customer engaged till a level that he/she won’t even realize their waiting time. Even the customer won’t mind paying extra tip for the pleasant experience.

Sets the mood right:

Food is a therapy for four sensory organs and music adds to the left one. So a combination of good food and good music releases happy hormones in people; a happy customer is the key to successful food business.

“With growing number of workforce in corporate and IT sector, demand for eating out has also risen up. Restaurants are coming up with diverse options from exotic dining options to healthy options. Customers are also more aware about various cuisines and want mix of both home food options to street food options,” says Pariekshit Madishetty, MD, Grid Logic Hotels and Resorts.

Keventers was started in 1922 by Edward Keventer, which had four factories in Delhi, Calcutta, Aligarh and Darjeeling. In 1940, he sold all his factories to three owners. Delhi and Aligarh factory was sold to Ram Krishna Dalmiya who is the grandfather of my partner. From 1940-1980s, we were basically the manufacturers of milk, milk powders, biscuits, ice creams etc. The factory was in Malcha Marg, Chanakyapuri. Unfortunately, the factory got shut down in 80s as Malcha Marg got converted into a diplomatic zone. For the last 10-15 years, we weren’t operating at all and the business was run by distributors and franchisees only.

How has been the business after launching the brand again in May 2015?

The response has been great. We have opened six outlets so far. We are targeting the best locations around the city including Mall of India Noida, Pacific Mall Subhash Palace, Epicuria.

What about expansion of the brand?

We are aggressively looking at expanding the brand outside the Delhi market.  We will soon enter Jaipur and then expand to markets like Maharashtra and Hyderabad. We are focusing on franchisee to grow our business. We have already signed 5 franchisees and planning to sign over 30 by end of the year.

Why franchisee as a medium?

We believe that in order to expand and grow fast, franchising is the best and quickest medium.

What are the criteria you are looking for, in a franchisee partner?

We are looking for passionate people who are ready to grow the business. He may not be from hospitality background as we will provide all the trainings and equipments to run the business. The basic thing which we require from the partner is the commercial site selection of around 100-250 sqft.

From where did you source the milk for the freshly made milkshakes?

So far, we are present in Delhi-NCR. Hence, we have partnered with Mother Dairy for milk and milk products. But, as our products are fresh and are made daily, we will partner with local milk suppliers in each region we enter.

What is the ROI per outlet?

We are doing very good business. At our company owned outlets we are doing business of around 14-15 lakh per outlet per month. Whereas, the franchised outlet are doing 12-13 lakh per outlet per month.

Where does Dumpling Momo sits today in terms of growth?

Presently we have three outlets. Our first outlet is inside the Diamond plaza mall at Kolkata and then we came up with our second outlet within three months of opening our first outlet. After that we launch the third outlet at city centre mall near salt lake.

What is your product range?

We deal only with Momo as the dumpling base. We have 48 different varieties of Momos. For instance Steamed Momo, fried Momo, Pan fried Momo, Chocolate Momo, Veg Hara Bhara Momo(which are in pure veg form & green in colour without using any additives) and many more. We are also launching Tandori Momo which will be in a different format from the market .

Our specialaties are like veg HaraBhara momo (a green colour momo), Dimshom momo (an egg momo with a bit of chicken flavour in it and Dumpling Cottage cheese momo (momos in mix & white sauce base which is basically a fusion of tibetan & italian cuisine), Khow-Suey (hot burmese soupy noodles along with the tibetan soupy noodle "thukpa"). All these products makes us different from the current market.

Who are your target customers? What is the average footfall at your outlets?

Our target customers are mainly office goers, college goers, housewife everyone who like the finger foods. Footfall has been great at the current outlet. We receive a daily sale of approximately Rs 8000-9000.

Do you see any threat from your competitors?

Yes, we have competitions in the market especially Wow Momo. But we have a great variety than Wow. Even people are giving us reviews that they like our product and it is better than Wow Momo.

How do you do pricing?

It is same as you get in market, it range from Rs 50 -110.

What is your present revenue and target revenue?

Our present revenue is 3.5 Lakh and the target revenue will be 4.5 lakh in a month.

What are your expansion plans?

Currently, we are working at Kolkata only. But now we are focusing on other cities like Delhi and North Indian market.

What are the opportunities one can get from the franchise route?

Franchising gives us opportunities to expand in other cities for instance with the help of franchising, we are planning to expand in cities like Guwahati, Patna, Delhi, Jaipur, Hyderabad, Bangalore etc. And in return we can provide support, staff training, procuring raw materials, serving to guest, equipments, furnishing the outlets and marketing the outlets to the franchisor.

According to a report, the restaurant industry in India is growing at the rate of 7 per cent of which the organised sector is growing more rapidly at 16 per cent as compared to the unorganised sector. Out of the 1.5 million eating outlets, only a very small fraction of outlets are part of the organised sector. The organised segment is slated to reach Rs.22,000 crore by 2017. Quick service restaurant will show maximum growth followed by casual dining, cafes and fine dining. Most Indians eat out only twice a month and if they eat out just a little more often, the market opportunity will increase tremendously.

Delhi-NCR alone has around 2,200 licensed outlets, Mumbai has 1,500 and Bengaluru about 300-400 licenses. The restaurant business is all set to reach new heights with the rise in disposal incomes, nuclear families and increase in working population.  Another trend that favours the restaurant business is the increase in private equity as the restaurant business is lucrative.

If you are planning to get into the restaurant business then you must be thoroughly conversant with the prerequisites to avoid legal complications. Check list the following licenses/NOCs that you need to from different bodies in order to comply with the regulatory norms.

Related: How to start a restaurant business?

Food License: The primary requirement is to obtain a license under FSS (Licensing & Registration of Food Businesses) Regulations 2011. Every restaurant owner must register their business with FSSAI as that is the apex food regulatory body. Moreover running a restaurant business without a license is considered a legal offence that can invite penalties. Check the eligibility criteria for Registration, State Licensing & Central Licensing. Please refer to the following link for Central Licensing Procedure. http://foodlicensing.fssai.gov.in/UserLogin/Login....

Health Trade License: Another important license that a restaurant owner must have is the health / trade license. This is issued by the Municipal Corporation or the Health Department of the state where you wish to open a restaurant.

License for Eating House: Eating House License is necessary and is authorised by the city/state police headquarters and the police commissioner – Licensing. There is provision for online application for this License. For Example in Delhi, one can apply through http://delhipolicelicensing.gov.in/eating/eating-h...

Fire Security Certificate: All restaurants need to be secure against fire hence they need an NOC from the fire department of the city. On application, an inspection is carried out and on fulfilling all criteria the officials of the Fire Department will grant the NOC or let you know where there is shortfall in fire safety on your restaurant.

Liquor/Bar license: Liquor license L-4 (L-17 as per new excise rule) is required if Liquor is served in a restaurant. The Liquor license can be obtained from the Excise Commissioner of the city/region of the state. http://delhi.gov.in/wps/wcm/connect/doit_excise/Ex...

Approval/Re-Approval of Restaurants: Prior approval is required from the Department of Tourism of the Govt. of India in the concerned state if you wish to apply for the L-4 license.

Lift clearance: Restaurants in multi-story building premises need to ensure that the lift operations comply with safety norms. For this they need a clearance certificate from the Electrical inspector in the office of the Labour Commissioner.

License for playing music/video: You cannot play recorded music or video in your restaurant unless you have a licence which is in compliance with the Copyright Act of 1957. This licence is obtained from Phonographic Performance Limited or Indian Performing Right Society. http://www.pplindia.org/licctg.aspx or obtain one from http://www.iprs.org/cms/

Environmental Clearance: An NOC from the Pollution Board of the city/state is required to ensure the restaurants activities do not violate pollution norms.

Insurances required: The restaurants need to have insurance for Public liability, Product liability,fire policy and policy for building and assets. Get these insurance policies from any recognised insurance company.

Signage license: Restaurants can obtain this license from the local civic bodies like Municipal Committee or City Corporation which is required for public display of signs.

Shop & Establishment Act: A restaurant has to be registered under this Act as is applicable in the concerned state. This Act safeguards employee’s rights and working conditions.

Approval from Weights & Measures Department: According to the Legal Metrology Act, 2009, you require approval for the weighing and measuring instruments you use in the restaurant from the Weights & Measures Department.

If you plan to venture into the restaurant business, besides a business plan and financial security you also need to make a comprehensive list of compulsory regulatory requirements. Once you have the licences you can concentrate on running your business. However, make sure you don’t forget to renew your licences on due date.

About the author: 

Dr Saurabh Arora, Founder, FoodSafety Helpline

A young and dynamic professional with doctorate in pharmaceutics from Jamia Hamdard University and post graduate in the same field from NIPER, Arora has invented a patented nano technology based delivery system for curcumin, the active constituent of Haldi. He has a number of national and international research publications and patents to his credits.

Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and setup 4 state of the art testing laboratories in New Delhi, Baddi and Bangalore. Dr. Saurabh Arora leads a team of over 250 scientists and professionals in 4 laboratories which serve more than 10,000 customers each year from the food, retail, hospitality, nutraceutical, pharmaceutical, cosmetics, agri, medical device, research, academics and real-estate industries.  

Before starting your restaurant, you need to take the time to thoroughly think through and budget your initial expenses. This can help you to experience a smooth and successful launch whether you are starting from scratch or buying an existing restaurant.

Restaurant type: Before planning your expenses, you should first identify the type of restaurant that you wish build. This is because expenses vary for each type.

Related: How to start a restaurant business?

Building expenses: This is the most expensive part of your project. Whether you want to start your restaurant from scratch or buy an existing restaurant, you will face many hurdles. Starting from scratch will require more expenses than buying an existing restaurant. Among the benefits of both, the immediate cash flow is possible if you buy an existing restaurant. There are other options as well such as you can buy an already constructed space to start your restaurant. That might involve rent expenses.

Licenses and Permits: For opening a new restaurant, you need to purchase a business license or permit. You also have to obtain food safety license, health/trade license, eating house license, liquor license (if you are going to serve liquor), to name a few.

Insurance expense: The property that you have bought for opening the new restaurant needs to have insurance to prevent property damage. So you need to buy insurance.

Marketing: Before opening your restaurant, you need to first launch your marketing campaigns. These campaigns also involve a lot of cost so you need to be careful on choosing your channel of marketing.

Wages for employees: Irrespective of whether you are building your restaurant or buying an existing one, you need to be think hard on the personnel employed. It is better to start with less staff and then increases their number gradually as cash flows in.

Buying Kitchen Equipment: It is important to understand that buying all kitchen equipments will have drastic affect on costs. So it is better to first decide on the menu so that you are very clear about the equipments you require. Once that is decided, involve a vendor or supplier to provide you with the equipments to start off. Choosing a vendor is much like choosing a new employee. You should not decide a vendor on the basis of his price but checking their references. You should decide vendors depending on their delivery, work and the kind of good working relationship with you. It is also important that you don't employ too many vendors as that can affect your cost.

Furniture cost: In case you are building a restaurant from scratch, you need to be ready with the expenses on basic furniture. In case you have bought an existing restaurant, the fixture may be included with the cost.

Working capital: When you will open your restaurant, you need to have some cash reserved for the start-up period – a crucial period. During this period, instead of incoming cash flow there is only outgoing expenses.

Related: 7 Ways to Start a Successful Casual Dining Chain

Technology: You need to have at least a personal computer with accounting software installed for duty managers, a phone and a LAN connection.

You should not take anything for granted during the start-up period. So everything needs to be taken into consideration when planning for startup costs.

Lately, lots of people are talking about going green. From restaurant owners using edible crockery’s to making sure there is less food wastage, everyone is focusing on ‘Going Green’ and recycling the used materials. Many restaurants are today using the old and junk products as a design element recycling at their restaurants and this trend is fast catching in the industry. And, to meet all these requirements restaurateurs are adopting several practices to become ‘Green’ or ‘Eco-Friendly’ restaurant.

Here are few pointers that can make you succeed in restaurant business:

Adopting eco-friendly products: Avoid chemical-based cleaners that have a damaging effect on water and wildlife. Also, using edible crockery’s can be the best method in these fast evolving and speedy life to remain eco-friendly. KFC India in yet another initiative has tested edible rice bowls in few parts of India.

Saving Energy and Water: Use renewable source of energy in your restaurant and ask your employees especially the kitchen people not to waste too much of water, ask them to close the taps after they have done with their work. Also, avoid using plastics at our restaurant.

Using Recyclable materials: Use paper and napkins which can be recycled. And, also use recyclable toilet paper in your restaurant’s washroom. Try avoiding use of plastic straws and boxes for foods in your restaurant. Today, most of the restaurants are using recyclable materials to meet the demand of the eco-policy.

Organic is the ‘New Green’: In last two years people are focusing on organic and gluten free foods. With more exposure and knowledge about food, people are avoiding restaurants that are still serving pesticides and chemical fertilizers grown produce. Today, restaurants are using organic products and local ingredients which are easily degradable to follow the concept of going green.

Getting local supplies: Try getting all your raw materials from a local supplier. Using ingredients that have traveled a long way will add to your carbon footprint. Buying raw materials from local suppliers will cut the amount of energy used to import the food from a distant place to your restaurant.

Using Eco- friendly equipment: Try using equipment which is eco-friendly, computer- controlled fryers, ovens and refrigerators. Electrolux has come up with a wide range of professional ovens in Indian market which are very cost effective. The Electrolux touchline ovens suits all types of restaurant whether a small or a QSR, where you need quick and dynamic service of quality meals for customer with little time and different taste.

If you are good food and liquor lover, you probably know what Social Offline is. Started by Restaurateur and Entrepreneur Riyaaz Amlani, it’s a new take on business of food.

With presence in Mumbai, Bengaluru and Delhi, Social is catching heights in attracting the customers at these locations.

The new outlet which is launched at Nehru Place Delhi’s first tech boom, decades before the days of ridiculously easy access. The newest Social represents everything Nehru Place does – a thriving energy, a space for innovators to discover, disrupt and challenge, and an unstoppable pulse.

“We are excited to launch the fourth Social in Delhi in Nehru Place, with a renewed commitment to creating a hotbed of creativity and a space that thrives on synergy for young entrepreneurs and inspired minds. As always, we will continue to challenge norms across the board, which will extend to food and drinks as well. The energy here is palpable and we hope our space is steeped in the same dynamism that has come to be synonymous with Nehru Place,” shared Amlani who owns Impresario Handmade Restaurants.

Nehru Place Social, like its Hauz Khas and Def. Col. Predecessors, is a curation of the same design philosophy of minimal intervention and maximum up cycling. The anti-design theme runs through the entire space with underlying brickwork peaking through distressed walls and much more. The area has been maximised in terms of usage and dynamic elements have been added to make Social that much more functional.

If you walk into a Social during the day, you will most likely find a swarm of sleep deprived millennial hunched over their laptops – bootstrapping, young idealists willing to rough it out on their way to the top. At Nehru Place Social, such individuals will have the comfort of an exclusive space, cordoned off by a glass door that is dedicated to coworking – the music will be a gentle hum and patrons that are there for a meal or a few drinks won’t cause any disturbance.

Strongly believed, Social has left an indelible mark on Delhi’s food landscape with its Mile High Club Sandwiches, DIY Bruschetta, Baida Rotis, Oreo Mud Pot Shake and The Chocolate Blood Bath. The city’s favourite food has another deadly destination to devour with Nehru Place Social! Start your day with a Breakfast Tray or call it a night with the Big Bad Burgers. Go solo with a Salad or eat with a team with Social’s Substantials and Sharing Plates. Keeping its date with curiosity, the food & drinks menu more than tickles your fancy with new additions like Butter Salt & Peperoncino Wings, the Killer Kebab Platter, and the Bhoona Sausage Pao.

Social seamlessly fits into the fast-paced rush of Nehru Place. Whether you’ve been wandering around to get the best deal on the gadget you’ve been crushing for or up for a meal after a long productive day, Social is your one stop shop. 

Switzerland based pickles and gherkins maker Reitzel which launched the brand Hugo Reitzel for trial and experimentation in 2013 in India for studying the market have launched its pickles, jalapenos, baby corn and gherkins. After sourcing the gherkins from the Indian market for 20 years the company has decided to venture into the Indian markets aggressively while strategizing to come up with the more premium yet innovative products like mustard sauce, mayonnaise, tomato ketchup, salad dressings and chutneys for the experimenting Indian consumers. 

What inspired Reitzel to launch European pickles, jalapenos, baby corn and gherkins in India? 

When we launched the brand Hugo Reitzel in April 2013, which was more of trials and experimentation, we studied in detail about the market in India and observed that the growth of modern trade, growing number of expat population and growing exposure to the foreign cuisines by the Indians travelling abroad has led to the acceptance of European food (pickles) among Indians. Also, with growing modern trade in India we have seen that lot of foreign food brands coming to India following this we decided to get into the Indian market aggressively.

In addition to this which new products you are planning to launch?

In addition to this we will be launching mustard sauce, mayonnaise, tomato ketchup, salad dressings imported from our group of companies based in Switzerland and France in the next one and half year. We will also get into some of the innovative products tasting like chutneys but it will have the base of gherkins and jalapenos.

While desi pickles dominate the Indian market how do you see the acceptance for European pickles and gherkins?

Indian consumers always feel that the imported are the alien products but when they taste and try it then they realize that it also suits their taste. We make everything pasteurized and pasteurized is the healthiest food option for the consumer because of the low microbial activity, low salt, low oil, low spices, low acidity everything is mild and that’s a healthier option.

What it the total investment you have done to build the brand in India?

In addition to Rs 100+cr investment allocated for the manufacturing in Kunigal, Karnataka we are planning to add more Rs 30cr - 40cr in the Indian market. Out of this Rs 30cr will go into the enhancing the capacity of our manufacturing setup and another 8 - 10cr will go into the new product development, advertising, marketing, consumer awareness, POP (point of purchase) communication and visual material activity, and  consumer connect programme.

What is your retail presence in India?

Presently we are available in 500+ retail outlets, onboard with Subway and 1000 outlets of Domino’s. Also we are in talks with McDonald’s, Burger King, Johny Rockets, Pizza Hut, and Wendy’s among other QSRs and will struck deal with them by the end of this year. Further we are targeting to reach 3000 outlets, almost top 50 percent key food service accounts (QSR) and 100 percent of the premium outlets like Natures Basket, Spencer’s and Hypercity with the price range of our products starting from Rs 100 to Rs 300.

We are also available at Big Basket and Amazon. Therefore, we are looking at Snapdeal and other leading etailers. Our products wouldn’t be available at discounted price online. Initially we are not targeting huge revenue from e-Commerce instead just 2-3 percent of revenue.

Which is your top revenue generating region?

Metros like Mumbai, Bengaluru, Hyderabad, Kolakta and Delhi contribute 70 percent of the demand followed by mini metros like Pune, Madurai, Pondicherry, Coimbatore, Gurgaon, Noida accounts for the rest 30 percent. Primarily the demand is driven by the expats population in metros and mini metros and SSC A++ population of India.

Further we would supply to tier II and III towns while targeting SSC A++ population and expats between 25 to 35 age group exposed to global cuisines and residing in metros, tier I and II cities and.

How do you promote and marketise your products?

Point of purchase visibility, consumer awareness interaction activity, sampling, and chef promotion are the activities we will follow.

What is the total size of the pickles and gherkins category in India?

The category is close to Rs 250– Rs 300 cr in India and is growing by 20-25 percent CAGR. By 2020 it should be at least double. We are determined to take about 50+ percent share of the category in the coming three to five years.

What is your current revenue?

As far as the group is concerned our revenue is close to Rs 1500cr annually and India operation which has just started contributes mere close to Rs 1cr of share. 

What was the inspiration behind launching Oh! Bao?

My father is the force behind my entrepreneur journey. He is a self-made man and has always kept a high level of commitment for his work. Gratefully, I imbibed these qualities from him. After my education when I entered the family business, I wanted to change the public perception of MOETS to a more evolving brand. I wanted to step out of my comfort zone and experiment with something new.

Coming from the house of Moets. What is the culinary expertise that you have brought here?

MOETS has been into the restaurant business and the catering business since 1965. I learned all the organizational processes and management during my time there. With the launch of Oh! Bao. I am working towards strategically micro managing every aspect to redefine the experience at Oh! Bao and Moets.

How many stores are there within your Brand today (Both in Moets and Oh! Bao) and what is the average store size?

There are 10 restaurants operating under the brand name of Moets - Curry Leaf, Arabica, Oh! Bao, Cocopalm, Shack and Stone to name a few. According to me the success of a restaurant is not totally driven by size, the keyword according to me is 'location' along with the experience you provide.

Please give a Break –up city wise if you are present across various cities/countries? How many of these are franchise outlets. if any?

Moets is operating its 10 outlets across Delhi/NCR. All restaurants are self-owned. Some franchise offers are standing in metros like Mumbai, Hyderabad etc but we are yet to take that plunge.

What challenges you see growing your business in the city?

Hospitality is one such business where just following rules, regulation and the procedure bible is not enough. It's all about the personal touch and going that extra mile to retain a customer. Staff motivational programs are a must. There is certain customer relations management software that help you connect with your clients on a more personal front.

As you are operating under Pan Asian format. How are you trying to bring the locals of the Asian flavors at your restaurants?

Oh! Bao intends to bring the local flavors of the orient to its clients. Travelling to and trying the local specialties of Hongkong and Japan were very inspiring and of great help to put this together. Oh! Bao serves a range of delicious dimsums, designer sushis and the delectable Baos!

How do you connect with your customers’?

Before opening of Oh! Bao for the public, we divulged in a series of food-tastings followed by chef-trainings (which is an on-going process). This is to ensure that we bring the best of the Pan Asian cuisine to our loyal clientele.

From where did you source the ingredients for your products?

Raw material sourcing is of great consequence to the taste of the food. For Example the dough of the dim sums makes all the difference. Much of the sauces we use are either homemade or sourced directly from Japanese vendors.

What is your expansion plan growing your brand further?

As for Oh! Bao we are working towards being present in the 5 metropolitan cities of India, along with maintaining exclusivity with no more than one to two outlets per city. We will choose locations wisely.

Where would you like to see your Brand in the next 5 years?

In the next 5 years I would like to see Oh! Bao as a niche brand having its share of loyal customers who enjoy and appreciate the experience. We wish to enhance their experience with us and take it to the next level.

What led to the birth of Café Jade restaurant?

We have been a family of food lovers. We appreciate the art of beautifully made and well cooked food. Also, my daughter-in-law who is gluten intolerant turned out to be a blessing in disguise for us. She found it hard to choose from a limited number of choices at marriages, parties and family outings, which gave birth to the idea of setting up various allergens free foods.

So, with passion for cooking and diversifying like none other, we decided to set up an authentic Thai and Chinese restaurant which marked its difference by catering for all sort of allergies and food conscious eaters. We have specialized with gluten-free, sugar-free, dairy-free, nut-free, and low-calorie food items.

Leaving behind your job at the newspaper what made you start a restaurant?

Having a restaurant has always been on my mind. I quit my job as Director-Marketing in 1999 and went on to start QuikRelations – A leading public relations company servicing clients’ pan-India. When I thought that I could diverge from my existing business, I ventured out to pursue something that has been my dream since long time and Café Jade came into being.

How was the funding done?

We haven’t looked out in terms of funding as this has been a self initiated venture. We have successfully completed our first year operations and have remained bootstrapped by choice until now. Our sincerity paid off when we became profitable in our sixth month of operations. Once we expand into establishing our own line of products to be used while cooking Gluten-free food we will look forward to get funding to fulfil our growth plans.

Why did you choose Chandigarh as a location? 

Since, my family has been living in Chandigarh; this has been my choice by default. Apart from that the city is vibrant and full of young energy. The city is developing at a fast pace and people are open to trying various cuisines and that’s what we love to bring to them.

As you are serving Chinese & Thai food at Café Jade, how do you see the market in Chandigarh?

The tricity (Chandigarh, Panchkula and Mohali) are emerging business areas and that increases the number of job opportunities in the region. A lot of young professionals are moving to the city and have been our ideal target customers.   Also, the fact that we have ventured out into making various allergen-free food we have a different and special customer base for us.

What according to you is the reason behind Chandigarh becoming top location for food brands?

Chandigarh is the hub of youngsters from all regions who come here seeking professional and personal growth. Couples who have been occupied in their jobs and have less or no time to cook also prefer to eat at a hygienic and well priced place. They are open to trying different cuisines and also love to experiment. Our low-calorie options have gained tremendous popularity amongst weight watchers and we have a large community of people who have become our regular customers for gluten free foods.

What is the expansion plan?

After the successful operations of Café Jade, we have initiated many expansion plans. We plan to expand at various locations in the tricity. We have run Café Jade as a systems driven company that runs smoothly even without the promoter's physical presence at the Café. Our meticulously developed systems make the management free from day-to-day operations.

KFC surprised food lovers in Mumbai during lunch hour when Mumbai’s iconic dabbawalas arrived with KFC Meal Box in true Mumbaikar style.

Dabbawalas embody the spirit of lunch in Mumbai and are well acknowledged not just in India but also worldwide. Carrying KFC 5-in-1 Meal boxes for the first time ever, the dabbawalas made their way through the streets of the city to a wide section of influencers, food lovers and media.

“It has been our constant endeavour to offer customers crave able food at great value. The 5-in-1 Meal Box is a complete and delightful meal built on the principles of abundance, variety and value. The insight was simple – people want more in less! Our new offering is the ‘perfect lunch meal’ consumers can opt for and we are thrilled to launch it in association with Dabbawalas in Mumbai,” shared Lluis Ruiz Ribot, CMO, KFC India.

The dabbawalas also surprised their existing customers with complimentary 5-in-1 Meal Boxes along with their ordinary meal.

KFC’s 5-in-1 Meal box is the perfect choice for a complete, abundant meal with a variety of tastes and textures, made extremely affordable at just Rs.149.

The 5 KFC favourites - Rice n gravy, Hot & Crispy chicken, Hot wings, Pepsi and Chocopie– come together to give food lovers a finger lickin’ good experience. A Zinger burger variant of the meal box is also available in stores.

In the run-up to the launch of 5-in-1 Meal Box, KFC executed an interesting digital campaign. KFC created intrigue and curiosity among its consumers through an exclusive ‘KFC Crack The Code’ website.

Once logged into the system, consumers could unlock the mystery box and win VIP access to taste the 5-in-1 Meal Box ahead of the official launch, while also standing a chance to win exciting prizes including Bose Speakers, Kindle e-Reader, Coolpad Note 3 & more.

Within a period of 4 days (which included the weekend), the promotional campaign for the site saw over 12 million impressions; over 65,000 registrations and a million password entries were made to unlock the KFC mystery box. Starting March 28, the 5-in-1 Meal Boxwill be available across KFC stores in India.

It’s that time of the year again! This colorful festival brings with it an end to the winter chills, and heralds a new beginning with advent of spring. This is a time for merriment and spreading festive cheer and color among friends and family.

Holi also means mouth-watering treats like Gujiya, Thandai, Peda and Matthi. Who can imagine Holi without these sweet delights? These come part-and-parcel with the Holi festivities. Thandai is one of the most popular drinks during Holi and we will discuss the various ingredients, mode of adulteration etc. of this drink. Thandai: The cool refreshing Holi drink

Thandai, as the name suggests, means “coolant”. Why is it called so? Because the key ingredients like milk, nuts, herbs and spices helps tocool the body by balancing the heat in the body during hot summers. Thandai is a very popular summer drink, and especially during Holi, it is made with bhang, which is derived from Cannabis. This very intoxicating ingredient elevates the spirit of Holi to a new height. However, this ingredient is optional, and is not generally included in the recipe of Thandai, when it is consumed as a summer drink.

What goes into making Thandai?

Thandai is made-up of the following ingredients:

• Full-fat milk (boiled and cooled) • Water • Powdered sugar • Freshly ground black pepper (Kalimirch) • Saffron (Kesar) strands • Almonds (blanched and peeled) • Pistachios (blanched and peeled) • Cashew nuts • Cinnamon • Poppy seeds (Khus-Khus) • Fennel seeds (Saunf) • Cardamom (Elaichi) powder • Rose petals

How can Thandai be adulterated?

Thandai can be adulterated by essentially using inferior quality ingredients, some of which are highlighted below:

• Milk: The major and most essential ingredient is milk. Milk can be adulterated by adding starch, which gives it a thick, rich texture. The milk can be tested by boiling a diluted sample in a test tube, cooling, and adding a drop of iodine solution. Blue color indicates starch contamination. Importantly, adulteration of the milk will spoil the quality and rich taste, for which Thandai is famous. It is also very important that the milk is boiled and then cooled before use. This will get rid of all germs that may be present in the milk.

• Water:It is essential that the water used for preparing Thandai is pure, potable water. Any contamination of the water will lead to stomach upsets, and therefore ruin the festivities and fun associated with Holi. If in doubt, boil the water, then cool it before preparing Thandai.

• Sugar:You might be surprised to know that powdered sugar and be adulterated with chalk powder or white sand, which can cause severe stomach disorders.You can check by adding sugar to water and stirring. Pure sugar will dissolve, while any impurities will remain undissolved.

• Black pepper: Whole black pepper corns can be contaminated with papaya seeds. A simple way to check is to put the black pepper corns in alcohol. Mature black pepper corns will sink while papaya seeds, if present, will float.

• Artificial colors and flavors: Thandai can be adulterated with non-permitted colors/flavors by flouting the FSSAI guidelines. For example, Saffron (Kesar) is sometimes included and the declaration on the labelis often used by the Food Business Operators (FBO) to mislead the consumers, when actually artificial colors are used instead. Therefore, it is advisable to buy these ingredients from a reliable outlet.

What can you do to protect yourself?

• Buy from a reliable outlet only:If you intend to buy Thandai mix from the market, be sure to buy a reputed brand from a reliable retail outlet. This will save you trouble from buying a spurious product. It is important that you check the date of manufacture and expiry date.

• Be extra careful with ready-made Thandai: If you can’t resist having ready-made Thandai, you should be cautious. Buy from a sweet shop in your locality that you know is reliable and sells good quality sweets. Ensure that the sweet shop is clean and free from flies. Don’t go for brightly colored and exotically flavored Thandai, as these may contain non-permitted artificial colors and flavors.Preferably choose a regular one, but check that it’s fresh and doesn’t have an “off” odor.

• Prepare your Thandai at home: The best option would be to go for home-made Thandai. This will not only ensure quality and purity, but will definitely be healthier too. Here also, you should be careful that you buy the individual ingredients from a reliable shop so that these are of good quality.

What can the FBOs do?

The FBOs must do their utmost to ensure the following:

• The health of their consumers should not be compromised, so the Thandai should be prepared and served hygienically.

• The food preparation area should be clean, dust-free, cool and free from flies and other pests.

• After preparation, the Thandai should be covered immediately and refrigerated. The food handlers should remember that this food item is rich in nutrients and sugar, and so bacteria will grow rapidly. Therefore, Thandai should ideally be prepared fresh and served chilled to prevent bacterial spoilage.

Conclusion

Holi is a time for merriment and enjoyment. The last thing you would want is to fall ill. You should keep in mind that adulteration increases during festival-time due to increasing demand. Therefore, you must be more alert and vigilant during this time. In order to protect yourself and your family, be informed, and follow these simple instructions to have a safe and happy Holi.

By Invite

Dr. Saurabh Arora, founder of Food Safety Helpline

It’s time to reinvent, rejuvenate and re-tweak. Gone are the days when people in India were limited to eating a pizza or a burger. Today, there are trying out new things. And, sandwiches are the new fad amongst them.

Ever since global sandwich major Subway ahs made Indian customer more familiar with sandwiches, there seems a great opportunity for this business in India. From entry of other global players into the segment to locals experimenting their hands out in sandwiches, Indian market has welcomed them all.

Marinating the ‘Sub’ story

It was in 2001 that Subway opened its first store in the Indian market. Today, it has 500 plus restaurants in more than 70 Indian cities and expects to add 100 more restaurants by the end of this year. Likewise, Canadian sandwich chain Mr. Sub which is a new addition in the business entered India in 2015, opening first store at SDA market opposite IIT-Delhi. But, this doesn’t stop here and the competition continues to grow, inviting local players to join the race. The Big Fat Sandwich, a five months Delhi based brand is doing real good when it comes o serving fresh and gourmet sandwiches owing all the successes to Subway who is the pioneer in the segment.

“There is huge competition in the market today, but I believe in my product. However, Subway is one of the largest consumer brands today in the world and in India they are predominant. They have made the Indian consumer understand what sub is.  Meanwhile, I want to offer the right sub to the customers who they are actually looking for,” shared Arnav Saluja, Chairman, Beverly Foods which owns the master franchisee of brand Mr. Sub in India.

Growing franchisee business

All Subway restaurants are individually owned and operated by independent franchisees and there are no company-owned stores. The brand operates globally on a franchise-based business model. “The low start-up cost, simple operation and flexible floor plans make the chain appealing to potential franchisees. Besides traditional restaurant formats, franchisees can also opt for non-traditional restaurant locations like airport terminals, hospitals and universities.

The company provides training and support to franchisees through its world headquarters in Milford, Connecticut, USA; five regional offices and various country offices across the globe. This facilitates seamless integration of franchisees into Subway family. Franchisees are supported by dedicated locally based Development Agents and their staff that provide additional business expertise,” added Manpreet Gulri of Subway India.

Similarly, the trend has pushed many global brands including Quiznoz, Costa Coffee, Starbucks adding an elaborated sandwich options in their menu. And, all these global chains are operating a franchisee model in Indian market.

“I came across this brand around two years back, and then I talk to MTY group which owns the franchisee of the brand, who were looking to expand globally at that point. And as Indian consumers can relate to the name Sub with the brand and the product it offers. I thought of bringing it to India,” added Saluja who has expanded the restaurant in Delhi-NCR.

Adding local flavours

This segment is totally dominated by global players, localisation and customisation is the need of the hour. And, sensing this childhood friends Anant and siddharth have opened The Big Fat Sandwich customising the menu according to the local palate.

“Indians were tired of the same old sandwich taste. So, we gave it a twist opening a gourmet sandwich place,” added the duo who are very happy at the response they are receiving and are soon to open an outlet at Select CityWalk Mall Delhi.

Playboy has created ripple yet again, but exclusive to India as it announces the launch of a Playboy Beer Garden in Pune.

This first-of-its-kind venture of the company in the world will be managed by PB Lifestyle — the master and exclusive licensee of Playboy in India.

“The beer garden is not just a beer café but will also have its own brewery. Our strategy globally has been focused on night clubs, but for India we came up with the idea of a beer garden,” shared Parag Sanghavi, chairman, PB Lifestyle.

As of now, the company has invested Rs 5 crore to setting up the beer garden (from the German Biergarten) and will further invest Rs 50 crore in the next three years to expand the business.

“India is a ‘young’ market. We are designing a fantastic fusion of fine dining, entertainment, music and some freshly brewed beer,” added Sanghavi.

The beer garden’s in-house brewery has the capacity to produce 8,000 litres of beer per month. Sanghavi said its global casino and pub format would not work in India. The company operates beer cafés, casinos and night clubs all over the world.

“We plan to open, four night clubs, six cafés and 11 beer gardens in tier-I and tier-II cities of India,” Sanghavi said.

This venture in Pune would be followed by a 12,000 sq ft beer garden in Bengaluru in the third quarter of 2016.  The company is eyeing business of Rs 45 lakh per month from Tier I cities and Rs 65 lakh from metros.

Restaurant Brands New Zealand Limited (“RBD”) has announced it has entered into a conditional agreement to purchase 100% of shares in QSR Pty Limited (“QSR”), an Australian company which owns and operates 42 KFC stores in New South Wales, Australia.

QSR is currently owned by interests associated with the Copulos Group. The transaction is subject to a number of conditions, including approval from the franchisor, Yum! Restaurants International and other conditions which are customary for a transaction of this nature.

RBD expects the transaction to settle by the end of April 2016, although the actual settlement date will depend on when the agreement becomes unconditional.

“The acquisition is an opportunity for Restaurant Brands to gain a scale position in the New South Wales quick service restaurant market, leveraging our strong relationship with Yum! Restaurants International and successful track record owning and operating KFC stores,” shared RBD Chairman Ted van Arkel in a statement.

QSR’s KFC stores are located in urban Sydney and New South Wales regional locations.

QSR has been a KFC franchisee for the past 17 years and is the largest KFC franchise in New South Wales (by number of stores).

“The acquisition comprises of a high quality portfolio of stores located in a number of strategic urban locations in Sydney and the wider New South Wales. We see the acquisition as an opportunity to expand RBD’s geographical footprint of KFC stores in a market with considerable further expansion opportunities,” added RBD Chief Executive Russel Creedy.

This year is going to be maroon. Yes, welcoming new resolutions, new times and new direction 2016 brings in the distinctive stylistics from the bouquet of interior designer’s trends addressing the importance of color,intensity, patterns and textures to create a sensory-rich space.

The 2016 trends is a combination of varying hues, centered on simplicity, serenity and seamlessness weaving classical designs and vintage elements together to construct a stimulating environment in the design space.

There is a conscious need of design detox from the past year and the focus is on being clutter free by simplifying the details enabling the designer to be creative and renewed.

Showcasing opulence with embellished interiors combined with the contemporary modern overtones is the shift happening in the customers’ mindset leading to a huge comeback of the classic revival style with its extravagance and a twist to its color palette.

Designers like ‘Sanjiv Malhan’ of OFIA consider the 2016 trends to be a blend of the old world and the contemporary.  Use of antiques, colour bursts of gold, brown, blue, statement mirrors , luxurious textures of wood, veneer, leather, symmetry through use of geometric pattern are highlights of this year’s design trends. “The emphasis on detailing will be contemporary-styled merged with structures of the bygone era. Take the case of Victorian chair for instance with its vastness of design the intricate carvings but with a firm minimalistic paneling exhibiting the blend of a vintage-cum-contemporary style,” shared Malhan.

This year Interior style will be inspired by hand-crafted collectables as furnishings are becoming tailored as per individualistic needs.

Revisiting the art and craft of making things by hand, instantly adds a distinct and personal touch to any interior space. Likewise, practice of using high quality leather with hand stitched detail has made a comeback infusing the space with a true sense of workmanship and artistry. As rightly said by Paulo Coelho - “What else is design but a method of alchemy …to transform the ordinary, the quotidian or the just plain unworkable into something beautiful, something rare, something usable.”

‘Sanjiv’ also emphasizes on the sensory experience of the design elements and there is a need of appreciation of creative elements by consumer hence, is drawn to the creative aspects of the home.

As for Restaurants, there would be more likely being trending simplified classical and luxurious designs in the coming year. The customers’ are looking for spectacular and elegant experiences alongside satisfying the culinary needs.

Diners seek experiences which will enhance their socializing and a feel of special event with the restaurants they choose to visit.Thus, restaurant interior designers who take customers down the memory lanes of bygone era are catching up with the frenzy and excitement of restaurant patrons.

The customer in today’s time displays greater appreciation for craft with a growing relationship of luxury. A blend of comfort, simplicity and experimentation with design brings in the much needed consumer engagement where modern reflections of the fundamentals of interior design can be witnessed.

And, this is where the industrial style would heavily influence the diners’ choice as another favored aesthetic element of the restaurant interior designing.

Acknowledging the fervor of new year as much as the ever-growing demand of newness in experiences of day-to-day interactive spaces, this year is going to be Maroon, where beauty and detail greets you every project resolved well.

By Invite; Sanjiv Malhan, Principal Designer, OFIA

Burger King, the American burger chain opened its first 24 hours operational restaurant at Terminal 2 of the Chhatrapati Shivaji International Airport, Mumbai.

Lite Bite Travel Foods (A 100% subsidiary of Lite Bite Foods Pvt.Ltd) is responsible for the exclusive operation and management of this 178 square meter restaurant.

“We are delighted to open our first 24 x 7 airport restaurant at the T2 terminal of the Mumbai international airport. Airports are a big opportunity for us as most of our guests are frequent travelers,” shared Rajeev Varman, CEO, Burger King India.

The restaurant will possess 38 indoor and 35 outdoor seating arrangements and will be the first Burger King in the country to provide an al fresco dining experience. The structural glass façade is exclusive and provides an inviting dining experience.

Providing a positive guest experience in a comfortable and inviting dining environment, travelers will be able to enjoy Burger King’s menu round-the-clock.

Additionally, for consumers on the go, a 24x7 express Take Away counter will provide a quick grab and go meal.

The opening of a Burger King restaurant at the Mumbai airport is part of Lite Bite Food's development strategy which aims to expand its service offering inside airports. Mumbai air passengers will now have the option of feasting at Burger King!

"We are extremely proud to be able to bring this 24x7 Burger King Restaurant to Mumbai Terminal 2 airport. This opening will help to strengthen our leading position at the airport and is an important growth driver for the diversification of Lite Bite Travel Foods. It also reflects the quality of our expertise and strengthens Lite Bite Foods’ presence at the Mumbai airport,” added Rohit Aggarwal, Director, Lite Bite Foods group.

At a time when eating out is gaining ground in India, getting your favourite seat at your preferred restaurants is becoming tough. How would you feel, if somebody would give you the real time check about your positions on the waiting list of the restaurant??? And, to bridge this gap, Inrestro by DineOut has made dining trend more comfortable and engaging.

How beneficial it is for restaurants?

One of the major advantages of Inrestro is the CRM & Analytics module through which the restaurant is able to recognise the frequency and average spending power of a particular customer. The system captures the amount spent, favourite dishes and feedback for each visit in one single timeline, which can be used by the restaurant to give personalised experiences to guests. Additionally, the restaurant is able to target both inactive & loyal users with different sets of marketing campaigns (E-Mail, SMS, and Customized Offers) It has completely digitized the walk-ins, reservations, waiting list and feedback management making the restaurants more accessible.

• To recognise their customers when they walk-in and provide a more personalized experience to their repeat customers.

• Analyse trends to run targeted marketing campaigns (E-Mail, SMS) or loyalty programs to bring disengaged customers back.

• On an average a Restaurant has more than 95% customers who have visited them only once. inResto helps the Restaurant target these customers and increases the Repeat Visitor %.

• With intelligent Waiting List Management, busy restaurants are able to seat people more efficiently, which directly improves their revenue • Through the landing page, restaurants can advertise their events and also increase their social media presence with the Facebook and Twitter widgets. The analytics provided by this platform is to the point and helps restaurant owners make more informed business decisions.

What’s ‘trend-in’ for diners?

This app is all about real-time updates; hence, it let customers know about their position on the waiting list of the restaurant, alerts on events happening at the restaurant, and can also see the specials and the menu for the day – all this without having to download an app. Not, only this, they get recognized at restaurants, which helps them get a personalized experience as well as offers being regular/loyal customers.

Partnering restaurants

“We have around 350+ partner restaurants so far. These include chains like Impressario, Chili's, Little Italy and Mamagoto, as well as many stand-alone properties such as Toit, Vault Café, Setz etc which are spread across Delhi NCR, Mumbai, Bengaluru, Chennai and Hyderabad,” shared Vivek Kapoor, Co-Founder, DineOut, whose target for the year is make his brand accessible to more than 2000+ restaurants by December across 8 cities.

Making restaurants work more efficiently

Working as an “Open Platform” which integrates with various technology partners for a restaurant, it is the single technology platform that a restaurant needs to manage. It has also helped restaurants take table inventory decisions such as replacing their 6 seater tables with more 2 seater tables based on the average waiting time and group size.

Restaurants have cut down front desk staff by 33% and cut costs on feedback by upto 50%. They are now able to quantify each of their metrics properly and take decisions based on that.

“We seat more than a million diners a month i.e around 250,000 customers on a weekly basis at our partner Restaurants via inResto.We also generate an average of 600 feedback entries on a monthly basis for each of our partner restaurants,” added Kapoor.  

The 2015 floods were devastating, throwing life in disarray in Chennai and its surrounding region. Over 18 lakh people were displaced, more than 500 lost their lives and loss of property was in excess of INR 50,000 crores. Such a loss is colossal to cope with, even for a city as progressive as Chennai. Every form of help goes a long way in bringing relief to people who are still coping with the calamity. One of the biggest areas where work is needed is rehabilitation of those who lost their homes. Several generous individuals and companies are coming together in lending Chennai a hand. Papa John’s, a much-loved global pizza brand, has stepped in with its unique initiative that is sure to bring smiles on the faces of many.

Papa John’s announced its association with an extensive donation drive on Thursday to organize monetary aid for the victims. In association with ACE Events, the program aspires to lend a helping hand with music.

Up to March 26, Papa John’s will collect financial donations across its Chennai outlets via a Drop Box placed in all stores. The massive drive will culminate on March 26 at the Rock n Roll concert at the Music Academy where the proceeds will be handed over to the recipients. At the unveiling of the Drop Box & Concert were Joseph Cherian – CEO, Papa John’s India; Jayashree Chinne and LathaDubay from ACE Events and Celebrity Management. Actor Siddharth and Anil Srinivasan who worked relentlessly during the floods to bring respite to thousands, was present too lending their support. The strong team brings to the table their strengths of deep knowledge of the situation, wide network and passionate people who are determined to make many lives better.

Announcing the program, Joseph Cherian, CEO – Papa John’s said, “Papa John’s has always believed in giving back to society in every way possible. The floods were heartbreaking to see, with such extensive damage and losses. We are delighted to partner with Siddharth, ACE Events,and Rotary who feel as strongly about this as us. Our wide network in Chennai, with outlets across the length and breadth, will help us give the plan a huge infrastructural boost.  It’s our way of giving back to the city that has always showered us with so much love!”

Actor Siddharth, who feels strongly about the cause, said, “What happened in Chennai was sad. This is my home and I felt it was my responsibility to help in every way I could. I’ve seen the situation on the ground level at very close quarters and I’m still monitoring it. There’s a lot of need for many things, even now. I am proud to associate myself with Papa John’s,ACE Events and Rotary Club to help Chennai. Each step is important. I am sure that together, we will be able to make a big difference.”

Latha from Ace Events was very proud of the ambitious plan they’ve set up.According to her, “Ever since the floods, we have been maximum efforts to help the victims in any way we could. What began as tiny steps gradually turned into an organized effort, with socially aware brands such as Papa John’s showing faith and coming on board. With their robust support, the donation drive gets some much-needed muscle. We plan to hand over all the financial aid to the beneficiaries on March 26, the day of the Rock n Roll concert. The audience will get to witness spellbinding performances from renowned artistes such as UshaUthup& Anil Srinivasan. We hope the enthralling evening and the handing over of the proceeds will help spread joy and contribute towards the betterment of the affected areas and people.”

Anil Srinivasan said, “We have been committed to making the world a better place by streamlining resources and help for those in need. We’ve been working for the victims right from the day the floods hit and are grateful to Ace Events, Papa John’s and Siddharth to support with such a massive relief effort. It is sure to help alleviate the pains of many affected people. We will ensure it reaches the right recipients.”

This initiative is a great effort towards relief of the Chennai flood victims. On March 26, the Rock n Roll concert at the Music Academy would sing its way into the hearts of the audience as well as victims. A unique initiative with a widespread reach and committed team, this is sure to make a positive impact in several lives. Chennai’s heart will be warmed with some rock n roll this March!

Food service growth in India has triggered growth across a wide range of industry, boosting the entire ecosystem. The biggest disruption which is shaping growth of food service industry in the major cities in India contributing to premium dining concepts here.

Tighter concepts flexible returns

As people are much more confident and experienced in terms of selecting what they are going to eat, tighter and attractive concepts are wooing them. Today, customers’ are not looking for an exclusive food options, rather they are more attracted towards a concept that sells an overall experience.

“For any business to get easy returns, it is good to have tighter concepts,” shared an expert on conditions of anonymity.

For example, kiosk or the small formats restaurants are doing a good business in India. Brands like Maroosh, Keventers , Falafal, are having a good business in India. Generally, this type of model gives an average of Rs 12-15 lakh returns on one single outlet which chains like McDonald’s or the Domino’s are not able to perform despite running over 1000 outlets in the country.

Franchising as a medium

In the last two years, we have seen over a dozen of restaurant chains entering Indian market and spreading their wings. Growing organically in country like India is actually tough because other day a restaurant is opening here. And, to keep a pace with the growth and know the market well, global chains have partnered with locals in the country as a franchisee to grow their brand in India. Tweaking their menu, getting the best locations and cracking the best deals are what these brands are doing to establish themselves in fast evolving Indian market.

Meanwhile, India made brands are also looking for a quick return and fast growth are entering franchising model to grow big. Restaurants like Macchiato Pizzeria Grill & Bar, Keventers, Green Chick Chop are all taking franchisee route to grow their businesses.

“We are planning to enter other cities by March and there is already 6-7 franchisee enquiry down the lane,” shared Alok Tiwari, Co-Founder, Macchiato Pizzeria Grill & Bar.

Commenting on the same, Aman Arora, Partner, Keventers said, “We believe that in order to expand and grow fast, franchising is the best and quickest medium.”

On an average a unit level franchisee gives 30-40 per cent of return while a multi level franchisee builds 15-20 per cent returns.

“We are doing very good business. At our company owned outlets we are doing business of around 14-15 lakh per outlet per month. Whereas, the franchised outlets are doing 12-13 lakh per outlet per month,” added Arora.

Thus, with franchising as medium to grow the brand, we would see more development happening in the restaurant business in next two years.

It’s trendy, chic, new Asian dining and a cool bar experience. The Fatty Bao, which has created waves in dining circles in Bangalore, has expanded to Mumbai and Delhi.

Off the street, tucked behind an unassuming red door, lies this lazy, happy creature in its cozy abode. This space brings to your plate all that the name whips up – not just any Bao, this is The Fatty Bao! Amply fed with sensory elements evocative of its meanderings through Asia.

The Fatty Bao is the manifestation of our love for innovative Asian fare, a cool bar, great service, attention to detail and mint-fresh ideas. It's the perfect destination for a quick lunch, a leisurely afternoon or an evening get-together among friends, al fresco dining, cool cocktails and a relaxed evening by the bar.

Interiors have been designed by Anshu Arora, while Ayeshe Sadr and Ishaan Dasgupta of 211 Studio, have joyfully contributed to bringing alive the walls with art.

Walk into the patio with a tiny bar and dining space that is overhung with lights that remind one of giant droopy succulent red flowers and a food story map. You are then led inside to a space with tangram-inspired patterned floor, plump furniture, with enough natural light to make for an invigorating lunch hour or a fun night.

The paintings focus on the beautiful ceramics and kitchen implements weaving them into the topography along with motifs, which tie it all together against the background of a dreamy landscape. There is also a Samurai Panda with a quintessential peace offering, to keep you company at the bar. 

Large glass windows offer views of surrounding greenery, while arches frame almost all private dining spaces, creating cozy nooks, yet maintaining a visual connect with the main space. The seating is plump and comfy and when the food arrives, you see that those colors of the space and the food, in fact, belong to the same landscape.

You could choose to settle under the praying mantis lights on a plump couch or move to higher ground – a curated section of a smattering of Asian-style art and graphics… an ode to all things Asian– both old and new!

Artist Bianca Ballantyne has created some of these. Each table has a set of Channapatna Kokeshi dolls in the form of a cruet set, from Varnam, to greet you. These have been handcrafted in Channapatna, a small heritage town in Karnataka, famous for its toys made with lacquered wood from the Aale Mara (ivory wood).

Keep an eye on the red cave, it leads to the temple of food – the hearty soulful food will emerge at any moment.