What is driving Jaipur's F&B growth

Mumbai’s favourite bar located at Khar West, Radio Bar, is celebrating its 10th anniversary. 

Known for creating luxury with food and drink and uplifting the mood with its music, the brand is also high on expansion.

“Ten years ago, Radio Bar opened its doors with one simple goal—to be your happy place. A place where the music is loud, the memories are louder, and the vibes are always just right,” read an Instagram post by the brand.

Radio Bar will also organise live performances by some of Radio Bar’s favourite artists to mark the week of celebration - including Afreen (2nd May), Sairaah (7th May), Siddharth Kohli (9th May) & Bobby (11th May).

“We will also be launching a brand new food and drinks menu — including a specially curated and unique and exciting cocktail menu,” shared Syesha Kapoor, Associate Director, Aspect Hospitality that runs Radio Bar.

It is also planning to debut its entire team to a brand-new uniform to mark this new era, which subsequently will be implemented across all Radio Bar outlets pan India.

“At Radio Bar, the music doesn’t just play — it pours. Our all-new cocktail menu is a tribute to the tracks that made us move, featuring playful concoctions like Subah Hone Na De, Zara Sa Jhoom Lo Mein, Pehla Nasha, and Chaiya Chaiya. Each cocktail hits a different note — whether you’re in the mood to sway, spin, or just sit back and vibe. Just like our stage, our bar celebrates all things homegrown, bold, and unmistakably Mumbai,” she added.

Elevating experience, the brand will also have a full rebrand of the crockery and plateware customised with Radio Bar logos and graphic elements. 

Currently operating at Khar (Mumbai) and Bellandur (Bengaluru), it is also planning to enter Hyderabad by this June and Mumbai (Airoli & Malad) by end of August.

For those seeking an authentic taste of Tamil Nadu, Tanjore Tiffin Room offers an unparalleled gastronomic experience. This restaurant is not just a dining destination but a cultural immersion that brings the flavors of Tamil Nadu to the urban landscape. Each dish on the menu is a celebration of traditional Tamilian cuisine, where every bite is a testament to the region’s rich culinary heritage.

Established by restaurateur Kishore DF, known for Pot Pourri, Lemon Grass, and other successful ventures, Tanjore Tiffin Room is dedicated to offering authentic, home-style Tamil food. Inspired by family recipes passed down through generations, the restaurant combines comforting, traditional flavors with a modern dining experience.

Prashant Pallath, Partner at Tanjore Tiffin Room, comments, “Our vision has always been to bring the essence of traditional, regional Tamilian cuisine to an urban bistro setting. Inspired by grandmama's recipes and the comforting flavors of home-style cooking, we’ve strived to create a space where tradition meets hospitality.”

One of the highlights of the restaurant is the “Samplers,” where guests can choose their favorite curry, with the helpful guidance of the staff on which accompaniments best complement the dish. The restaurant’s culinary offerings are available in both its Mumbai and Goa locations.

The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design. With distressed walls, patterned tiles, and murals, the space reflects the essence of South India while offering a modern and welcoming atmosphere.

From the refreshing Thalaivaa cocktail to appetizers like jackfruit cutlets and prawn sundal, the menu offers a diverse range of dishes that highlight the rich flavors of Tamil Nadu. The curry sampler, featuring coconut, tamarind, and tomato-based dishes, paired with coconut rice, mutton stew, and prawn curry, is a must-try for anyone wanting to explore the authentic tastes of the region.

As one satisfied guest summed up the experience, Tanjore Tiffin Room offers “real, ghar jaisa Tamil sapaad.” A true celebration of Tamilian home cooked food, this restaurant promises a memorable dining experience for all who visit.
 

Indian cuisine isn’t just food—it’s a vibrant collection of cultures, histories, and flavors. And atJamun, they’re not just serving meals; they’re telling the story of India’s rich culinary heritage in the most delicious way possible.

According to Rakshay Dhariwal, Founder of Pass Code Hospitality, “Indian cuisine is not a singular entity; it is a collection of countless traditions, each deeply rooted in its own unique f lavours and history. This richness is what makes it endlessly fascinating to explore. At Jamun, we strive to honour these traditions and highlight the extraordinary diversity of Indian food.”

Founded in 2012, Pass Code Hospitality has transformed the Indian F&B landscape with 24 exceptional restaurants across the country, including acclaimed spots like PCO Delhi & Mumbai, Ping’s Café Orient, and the award-winning Jamun in Goa, Delhi, and Hyderabad. The brand's bold fusion of modernity and tradition brings India's regional culinary gems to the forefront, redefining what it means to dine on authentic Indian flavors.

Jamun is more than just a restaurant— it’s an experience. Whether you're at their lively Lodhi Colony outlet or the laid-back elegance of Jamun Goa, every meal is a celebration of India’s diverse regional food. From the signature Jamun dishes to Goan specialties, curated by the talented Executive Chef, Rahul Gomes Pereira (Chef Picu), the food is crafted with precision, passion, and local ingredients that transport diners to the heart of India.

Jamun Goa, located in a stunning Portuguese villa in Assagao, offers an exquisite blend of colonial charm and modern elegance. Recently named the 25th Best Restaurant in India by Condé Nast, this venue brings the best of regional Indian cuisine to a new audience. Jamun Hyderabad, housed in a nostalgic bungalow, adds an artistic touch to traditional Indian recipes, with a backyard shaded by a 50-year-old mango tree.

Pass Code Hospitality’s Founder, Rakshay Dhariwal, and Co-founder Radhika Dhariwal have already reshaped India’s F&B scene, with ventures like Mister Merchant’s and Raki, leaving an indelible mark on the industry. With Chef Picu’s innovative approach, these spaces are setting new standards for dining, ensuring Indian food continues to captivate and inspire.

From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one extraordinary bite at a time.

If you’re looking for a vibrant night out in Pune, Cobbler & Crew in Kalyani Nagar is the place to be. 

This high-energy cocktail bar is more than just a watering hole—it's an immersive experience for cocktail lovers. Known for its 12 specialty cocktails featuring local ingredients and natural sugars, the venue seamlessly blends innovation with nostalgia. One of its most unique offerings? The Martini in a Trolley, where guests can indulge in personalized classics infused with a local twist. But the creativity doesn’t stop at cocktails. 

The food menu, designed to complement the drinks, showcases internationally inspired dishes crafted by co-founders with Michelin-star backgrounds. For those who love a throwback, Cobbler & Crew’s ‘Back to 90’s’ cocktail menu is a nostalgic trip reimagined with a modern flair.

Vijeta Singh, Co-Founder, Cobbler & Crew sums it up best, “It’s this mix of strong systems, a hospitality-first approach, and a people-first culture that sets us apart. While it’s a combination of focus, consistency, and innovation that drives us, our commitment to creating exceptional guest experiences, consistently every time, makes the big difference. These systems are the backbone of our operations, allowing us to deliver consistently great experiences while also giving our people the tools and structure they need to thrive. Our people are just as important to us as our guests.”

Launched in JP Nagar in 2023, The Kind is an all-vegetarian diner, roastery, and bakery that has seen remarkable growth within just a year. Expanding to Indiranagar and Bellandur, the brand now boasts five thriving outlets across Bengaluru. Founded by first-generation entrepreneur Pallavii Gupta, The Kind is built on a vision of offering consciously crafted, high-quality food while embracing seasonality and fresh, locally sourced ingredients.

As The Kind continues to expand and evolve, Restaurant India sat down with Pallavii Gupta, Founder of The Kind, to delve deeper into her journey, the brand’s philosophy, and what the future holds for this one-of-a-kind café. Excerpts:

The Journey

Moving to Bangalore in 2015, she comes from a business family who export fashion jewelleries, so Pallavii is the first-generation entrepreneur who ventured in the restaurant business. Although, she is not a trained restaurateur, she has been in the fnb sector for around 9 years now. The brand is a boot-strapped company and it’s a community driven which focus on genuine connections.

USP of the brand

The Kind is an ingredient focused brand and offering different ambience at each of the outlets. The brand is focused on Arabica and Robusta coffee, and they are planning to venture in the retail segment because of the demand from their customers. The Kind use 70% of Indian ingredients locally sourced, while 30% of the ingredients are sourced internationally. “We have in-house coffee and eggless bakery which sets us apart from that of competitors,” added Gupta.

Why ‘The Kind’

The concept behind the brand name was to create an environment that would foster warmth, compassion, and connection. A menu that is based on high-quality, Indian-grown products, innovative cooking techniques, and, of course, intention embodies this philosophy.

What’s in Store

The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more! "We provide more than just the cafe menu you're accustomed to. Every food that comes out of our kitchens is prepared with the same amount of care and consideration, and no diet or dish is deemed inferior,” she added.

The Target Audience

We receive visits from techies, friend groups, working youth, and families. "It's great to see that we're appealing to such a broad group. For pet owners in Bangalore, the pet-friendly Indiranagar and Bellandur areas are a significant plus,” she mentioned.

Challenges Faced

Hiring the right set of teams and finding the right location were the major challenges faced. “We want to be an authentic brand which resonates with people. Community engagement, word of mouth did play an important role in the earlier days of our start. When I was starting up with the concept at that time hardly few were focused on vegetarian dining with unique offerings.  The ability to evolve and grow is one of the challenges, setting the team on the right path is a challenge as well,” Gupta pointed.

Expansion Plans

“We are launching 5 more outlets in Bengaluru as we want to position ourselves here before we expand in other cities.” The brand eyes Pan-India expansion next year and is planning to open in major cities.

Message to Women Entrepreneurs venturing in Restaurant Business

“To all the incredible women entrepreneurs stepping into the restaurant business—dare to be different! Don’t just follow trends; set them. Focus on innovation, bring fresh ideas to the table, and build a brand that speaks to your vision. And remember, passion fuels the dream, but financial awareness drives success. Own your numbers, make strategic decisions, and create a legacy that thrives!.”

In the bustling landscape of Delhi’s food industry, Zahra Restaurant & Cafe has established itself as a standout destination for authentic Mughlai, Indian, and Tandoori cuisine. With nine thriving outlets, Zahra’s journey is a testament to its dedication to quality, customer satisfaction, and culinary innovation. From its signature Hyderabadi Dum Biryani to the unique Tandoori Chai, Zahra has mastered the art of offering an exceptional dining experience that keeps customers coming back.

INNOVATION AS A CORNERSTONE 

In the fast-evolving food and beverage industry, staying ahead requires constant innovation. Zahra has perfected the balance between preserving traditional flavors and introducing creative twists. Dishes like Turkish Kebabs and the smoky, earthy Tandoori Chai add a modern touch to the menu, while Zahra Special Chicken and Shami Kebabs cater to diners seeking diverse options. 

STRATEGIC EXPANSION 

Scaling a restaurant brand successfully involves more than just opening new outlets—it requires a deep understanding of local markets. Zahra’s expansion strategy focuses on identifying regions where its cuisine resonates with customer demographics, such as students and families. Regional preferences are also taken into account, with vegetarian options like Paneer Lababdar and Soya Chaap being introduced in areas where vegetarian cuisine is more popular. 

OVERCOMING GROWTH CHALLENGES 

Growth brings its own set of challenges, especially in maintaining consistent quality and service across multiple locations. Zahra has tackled these hurdles through rigorous staff training, robust quality control systems, and an active feedback loop. Strong partnerships with local suppliers have also played a crucial role in ensuring the freshness and authenticity of ingredients. 

LEVERAGING TECHNOLOGY

In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the brand’s reach, making its offerings more accessible. Additionally, digital menus and an active presence on social media have enhanced customer engagement and streamlined operations, aligning the brand with modern consumer expectations. 

A UNIQUE DINING EXPERIENCE 

Zahra’s ability to deliver a memorable dining experience lies in its holistic approach, combining exceptional food, warm hospitality, and a welcoming atmosphere. From the inviting ambiance to attentive service, every element is designed to make customers feel valued and cared for. Signature dishes leave a lasting impression, ensuring that every visit becomes a cherished memory. 

ADAPTING TO CHANGING FOOD TRENDS 

The evolving food culture in India has inspired Zahra to incorporate innovation and sustainability into its business strategies. By introducing eco-friendly kullhads for Tandoori Chai and focusing on locally sourced ingredients.

FUTURE GROWTH AND INNOVATION 

Looking ahead, Zahra’s vision is clear: expand thoughtfully while maintaining its commitment to quality and authenticity. Plans include entering new cities, refining service models, and introducing innovative menu items to keep customers excited. With a strong foundation and an eye on the future, Zahra is poised to cement its position as a leading culinary brand across India.
 

Since its launch in Dubai in 2014 and subsequent expansion to Mumbai’s Bandra Kurla Complex in 2018, Trèsind has transformed the culinary world, becoming a beacon for innovative Indian cuisine. Its name, a fusion of the French "Très" (very) and "Ind" (Indian), mirrors its philosophy— pushing the boundaries of bold Indian f lavors with a contemporary twist under the stewardship of Executive Chef Sarfaraz Ahmed.

Acclaimed for its award-winning excellence, Trèsind holds prestigious accolades like its spot in the Dubai Michelin Guide and MENA’s 50 Best Restaurants. This fine-dining gem offers a sensory feast, blending regional Indian influences with avant garde techniques. Diners are captivated by creations like the 14-course degustation menu and Chef’s Special dishes, including Galouti Cannoli, Khasi Chicken, and Avial Dumpling.

"Trèsind has consistently presented itself as a culinary journey through India that we would like to take our guests on," says Chef Sarfaraz Ahmed. "With dishes like Khichdi, we bring together the various cultures of India by combining diverse but modest ingredients into a simple bowl of rice and lentils."

The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating. Trèsind's commitment to culinary innovation and storytelling makes every visit a celebration of flavors and emotions.

"Embracing creativity is key to staying ahead in the industry, which is why our chefs frequently travel and discover new cuisines and cultures," Chef Ahmed explains. "At Trèsind, we never stop learning, investing in R&D and international techniques. Our goal is to create a memorable experience that engages each visitor personally." Trèsind is not just a restaurant—it’s an evolving story of Indian culinary excellence, innovation, and artistry.

Picture this: a steaming hot lava stone placed right at your table, with succulent cuts of meat, fresh veggies, and smoky BBQ starters sizzling away. Welcome to a revolution, where the art of cooking meets entertainment.

“In novation and tradition blend beautifully here,” says Abhilash Kumar Yalaman chili, Director, Ancient Stone Flames BBQ & Grill, India’s first lava stone grill buffet restaurant. “Our goal was to craft an experience, not just a meal, and the response has been overwhelming.

FIRE, FLAVOR, FRESH

This isn’t your typical grill. The secret lies in the heated lava stones that lock in the juices and elevate the flavors to new heights. From tender Mutton Marag Soup to the ever-popular Mutton Haleem, every dish boasts a burst of authenticity and freshness.

“Our starters are only the beginning,” Yalamanchili shares. “We’ve curated a main course that caters to every palate, from hearty Indian curries to vibrant vegetarian delicacies. And don’t even get me started on the desserts—pure indulgence!”

A FEAST BEYOND FOOD

But it’s not just about what’s on your plate—it’s about the atmosphere. Live music sets the tone, while the staff’s energetic dance performances keep the energy levels high. There’s even a touch of nostalgia with the Childhood Chuski Trolley, a delightful nod to simpler times. “That little bell brings a smile to every one’s face,” Yalamanchili notes. This lively environment, coupled with exceptional service, makes it more than a restaurant; it’s a destination. The idea for this unique dining concept was born over a decade ago, but it wasn’t until 2023 that it came to life in Hyderabad. Since then, the journey has been nothing short of extraordinary. With five branches already thriving in Hyderabad and Bangalore, the team shows no signs of slowing down. “In just 1.5 years, we’ve served over 300,000 guests,” Yalamanchili says. “It’s a testament to the love people have for our concept and their appreciation for authentic, high-quality food.”

WHAT MAKES IT STAND OUT?

The philosophy here is simple: keep it fresh, keep it real. Every dish is prepared from scratch, with in-house masalas and gravies ensuring unparalleled quality. Additives like food colors and Ajinomo to? Not a chance. “Our focus on health conscious dining is what sets us apart,” Yalamanchili explains.

“We want our guests to enjoy their meals guilt-free.” With the current success, plans for expansion are already in full swing. New branches are on the horizon in cities like Chennai, Coimbatore, and Pune, and the global stage beckons with Dubai, Saudi Arabia, Australia, and the UK.

“Our vision is to take this unique concept across borders,” Yalamanchili reveals. “We’re not just building restau rants; we’re creating experiences that resonate worldwide.” While technology plays a crucial role in streamlining operations, it’s not the centerpiece. “At the end of the day, food and service remain the heart of the busi ness,” Yalamanchili emphasizes. “We use tech to enhance, not replace, the personal touch that makes our dining experience special.”

Started in 2005, Mirah Hospitality currently operates three brands & 28 restaurants which include Hitchki, Bayroute & Rajdhani. The group was acquired by SKFS hospitality last year to scale its business nationally through strategic acquisitions, with a focus on expanding its food services portfolio and making fresh investments to upgrade and enhance its existing outlets. 

Aji Nair has been associated with Mirah for more than a decade and has seen the brands being launched and growing as whole. In an Exclusive interview with RestaurantIndia, Aji Nair, Chief Executive Officer, Mirah Hospitality shares his insights on multi-brands, expansion, impact of digitalization and much more. Excerpts:

Focus on the Theme
Mirah Hospitality has niche restaurants with different themes and the brand have presence in different cities and the ambience is different from one another. Presenting authentic cuisine and educating the customers of various cuisines is really important. Hitchki has a bar concept, the restaurant is known for their Bollywood theme based with unique names of food and drinks. 

“Competition is high as many restaurants are coming up with innovative concepts and trying to standout from one another. We keep changing the menu in all our restaurants every 6 months as need to ensure we focus on trends and keep reinventing ourselves. Hitchki is following three concepts mainly – in the noon, it’s a restaurant, in the evening it is popular for corporate meeting and at night it’s popular for the nightlife,” shared Nair.

Running a Legacy Chain
Rajdhani has presence of 20 cities in India and has gone international. The brand is adding more vegetarian delicacies in the menu. The ambience is something which makes the brand more unique with traditional dishes in a luxury seating. “We have been serving thalis for a long time now. In our new outlet in Nesco, Goregaon, we are serving food in Golden Thalis to ensure good customer experience. For Rajdhani, 15-20% of sales are from delivery platforms. There is competition in Thali segment as well, so one need to innovate themselves to be ahead of the competitors,” added Nair.

For Rajdhani, the group has Maharajas who innovate the menu on daily basis. The menu differs from one location to other. 90% of the menu is common, most of the signature dishes are common, and the price point differs. For interiors, it remains different in all the outlets. “We don’t use food colors or preservatives. For Rajdhani, we have 4 new outlets coming up in this year,” he further added.

Impact of Digitization
These aggregators have gained the place in the heart of the people.  Nair said, “Customers who want delivery they prefer aggregators or delivery. 15-20% of business is from delivery platforms and 85% are from dine-ins. Reservations through aggregators is very good las we get around 30% booking through them.”

Running a Multi-brand Venture
Maintaining the authenticity is very important; getting the required raw materials available is a task. Customer education is really important, so one has to guide them about various cuisines. Since, all the restaurants are different from one another; we have to market it properly to ensure that all the brands perform smoothly, and it reaches the right audiences.

Expansion Plans
SKFS Hospitality owns 100% shares of Mirah Hospitality today and are planning to launch 1-2 new brands this year in Mumbai. “We have opened 3 new outlets this year. We are planning to expand Bayroute in Gurgaon and Bangalore and thinking to expand in Hyderabad as well, but we are waiting for the liquor license,” he pointed.

Advice to New Restaurant Owners
Be careful on selection of the theme, a venture should be multiplied and sustained to grow further so it’s very much needed to focus on what you do and to have a deeper knowledge on the same. Competition goes on, what’s important is how you survive.

When you can’t eat your own food anymore? You look out for establishments and seek a high-end experience. In the last 2-3 years, customers have highlighted a growing interest in aspirational restaurants and brands closer to their home. This has pushed the growth of restaurants, cafes and bars in small towns like Ranchi, Patna, Anand, Jamshedpur, Indore to name a few.

Today, tier 2 cities are on every restaurant company’s expansion card. With the business potential of tier-2 cities getting huge as much as that of big cities, turning investments into profits are way easier due to lower overheads.   

Driven by Aspirational Mind-set

These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities, and the aspirational mindset of the people in these cities are giving a big plus for the growing business.

Oven Story, part of Rebel Foods, the world's largest cloud kitchen company, has launched its first flagship store at Saguna More, Bailey Road, Patna in October 2024, marking a significant step for the brand as it enters one of India's fastest-growing markets, catering to the city’s increasing demand for diverse food options, particularly pizza. 

“We are delighted to open our first flagship store in Patna. This will further help us solve the food missions and make them accessible to pizza enthusiasts across the nation. Our vision is to create a space where people can come together to enjoy our unique standout topping pizza and make Oven Story the go-to place for gatherings." He further noted that this opening is part of a larger expansion plan, with Oven Story aiming to establish over 200 stores nationwide,” shared Raghav Joshi, Co-Founder of Rebel Foods.

Going Back to the Roots

Similarly, when Starbucks entered Jamshedpur, the land of Tata’s in December earlier by opening city’s first store located at Kadma’s Inner Circle. This expansion reflects Starbucks’ continued growth in India and brings its global coffee culture to a city deeply rooted in industrial heritage. 

“We are delighted to announce the opening of our first store in Jamshedpur, a city synonymous with India’s industrial heritage and the proud legacy of Tata Steel. This new store is a testament to our commitment to bringing Starbucks to communities that have significantly contributed to the nation.” Pointed Sushant Dash, CEO, Starbucks India as they aim to bring their signature Third Place to Jamshedpur, offering a space where the community can connect, and celebrate its uniqueness over a cup of coffee. 

Less or No Competition

When we talk about competition in smaller markets, with a lesser number of competitors present, it becomes feasible and more viable to survive for brands. Observing the opportunity, brands like Rebel Food that owns Oven Story Pizza has opened its doors at cities like Patna, Anand and other such tier 2 cities as these cities have hardly seen a chain opening their stores.

"Anand holds immense potential for us, given its dynamic student population and evolving culinary preferences. This store reflects our vision to make Oven Story the go-to destination for gatherings, where people can come together to enjoy our unique pizzas. With this launch, we aim to strengthen our presence in Gujarat, a key market for our growth strategy,” added Joshi.

Experience is at the Core

Yazu, the well-regarded pan-Asian restaurant, has expanded to Indore, adding to its existing locations in Mumbai and Goa. This move brings Yazu’s diverse and vibrant flavours to a city known for its dynamic food scene and adventurous diners.

Located in the heart of Indore, Yazu aims to offer more than just a meal. The restaurant provides a complete dining experience with a welcoming and stylish ambience, making it an inviting space for the city's food enthusiasts. The combination of warm hospitality and a commitment to quality ensures a memorable culinary adventure for diners.

"Indore's burgeoning culinary landscape makes it the ideal launchpad for our expansion. We're confident Indore's residents will embrace our unique take on pan-Asian cuisine, offering them a chance to explore the rich tapestry of flavours from across the continent,” pointed Ranbir Nagpal, Co-Founder at Yazu.

Born in Vadodara in 2018, Thyme & Whisk has blossomed into a beloved dining destination with 16 locations. Brainchild of Chef Bobby Patel, Tapan Patel, Parth Gheewala & Dharti Gheewala, the brand is captivating diners with its innovative approach and unwavering commitment to quality.

Fueled by this vision, Thyme & Whisk has ambitious expansion plans. The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years. This strategic expansion will see Thyme & Whisk enter new markets, bringing its unique culinary vision to major cities like Delhi, Mumbai, Bangalore, Chennai, and beyond. In an Exclusive interview with RestaurantIndia, Bobby Patel and Parth Gheewala, co-founders at Thyme and Whisk and Mad Doh shares about their journey, expansion plans, vegetarian dining and much more. Excerpts:

How it began?

Chef Bobby is an electrical engineer, worked in Larsen & Tourbo for 5 years. “Since childhood, I loved cooking and baking and always loved playing around flavours. When we had to go to vegetarian restaurants in India. It was pretty basic and there was no global cuisine being served by restaurants. So, we came up with the idea of starting something on our own where we serve different varieties of veg food,” he shared

Creating experiential dining

The inspiration comes from my passion which is now my profession. Along with fine dining, we make that the creativity is top-notch in our brands. We have finger millet ragi flour pizza, it’s all about creating experiential dining. The first restaurant was launched in 2018 in Vadodara, Gujarat. We have a vast variety of vegetarian menu and a great selection of desserts as well. We have Cookies, Dubai Kunafa among others. 

USP of the Brand

Indians are very well-traveled these days. Fresh hand-rolled pastas are made every day in our restaurants. We are serving easily digestible pizzas. In Mad-Doh, we have Neapolitan pizzas and thin-crust as well. We have vegan, jain, salads and healthy menu and it can be customized as per consumer preferences. The menu is common throughout all the outlets. The innovations are added in all the outlets.

Overcoming Challenges

The biggest challenge was acceptance by the consumers. We educated the customers about the dishes, and we got a great response. The prices were little higher like for eg, 800 for 2 people or depends on what you order. Since, we cater to various cuisines; we make sure that we prepare in-house sauces for the food we prepare. To get all the good quality ingredients was one of the biggest challenges we faced in the initial stages.

Future of vegetarian dining

People are health-conscious these days and they are eager to know what’s in their food. The vegetarian and vegan dining are going to boom in India in the coming years. Lots of chefs are focusing on vegan dining; people want to have vegan or vegetarian in a luxurious place. We also ensure that food wastage is less. In Mad Doh, we have smaller plates, while in Thyme and whisk we serve the right portion to the consumers.

Equal Responsibility for all the partners

Bobby looks into culinary section and innovations, Tapan looks after staff management, Parth looks into expansion plans, while Dharti looks after the interiors for all the outlets. “We ensure all the ideas are discussed well before the execution,” shares Bobby.

Expansion plans
We have 17 outlets for Thyme and Whisk, 1 outlet for Mad Doh. We want to expand in all cities and have international expansion plans as well. This year, we are opening 4 cloud kitchen brands focused on specific segment each– burgers, biryanis, Indo-chinese, shakes and juices respectively. We will grow in company outlets more and franchise as well. In Thyme and Whisk, its 90% dine-ins and in Mad Doh, its 75% dine-ins.

People are coming up with regional cuisines, millet-based recipes, AI driven menu will be on rise, technology advancement and much more.

Message for Women Restaurateurs:
‘Have the clear goal and passion, build your own niche and believe in yourself rather than having self-doubts.’

Lenexis Foodworks is one of the leading quick service food companies in India, that owns brand like—Chinese Wok, The Momo Co., and Big Bowl, catering to a wide range of tastes and preferences. Founded in 2015, Chinese Wok is the flagship brand under it. The brand is transforming the way Chinese cuisine is enjoyed by staying true to its founding principles of offering high-quality, hygienic Desi-Chinese dishes at affordable prices. With footprint of 220+ locations across 35+ cities, including Mumbai, Delhi, Bangalore, Vadodara, Pune, Chennai, Coimbatore, Bengaluru and Hyderabad, it plans to introduce new concepts and categories across cities.

In an exclusive interview with RestaurantIndia, Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks spoke about his entrepreneurial journey, challenges, expansion plans and much more. Excerpts:

How it all began?

The brand concept came in to our mind as we saw a gap between street Chinese and fine dining. A lot of research data suggested that Indian Chinese is the second most preferred cuisine after North-Indian food in India.  Started in 2015, the brand was earlier called as ‘Wok Express’ and now it’s called ‘Chinese Wok’ as we did rebrand back in 2020. The reason for rebranding was lot of customer feedback, focus group studies, brand track and also the realization that people found it difficult to co-relate with the brand ‘Wok Express’.  As we rebranded, the numbers become high in the last 4 years. We were at 30 stores that time and currently we have 230 stores.

Crossing all Barriers

In the QSR model, only MNC’s have operated, there were no organized player in Chinese food especially. While manpower was available but to train them specifically for Chinese food was difficult. Finding the right location was a big challenge for us. The first outlet for Chinese Wok was in Bandra, Mumbai.  In 2020, we launched other new brands which are ‘Big Bowl’ and ‘The Momo Co.’

Both of them are online brands with cloud kitchen model and we would continue to operate in that model. But, for Chinese Wok, the dine-in has increased these days so we are coming up more with dine-in outlets.

Online vs Offline Race

80% of our business is from online delivery, 20% comes through dine-ins. We have seen a great growth in the past 6-9 months. Our dine-in is growing much faster than delivery. We have differential pricing based on city and the market.

What’s your view on the recent Zomato/Swiggy Fiasco by the restaurant owners?

They are important players in the industry. We have a great relationship with them. We are active on all those who are available right now. We will be happy to collaborate with new players as well.

Expansion Plans

Currently, we are in 35+ cities, operating 225 stores; our thought process is to open 100 stores every year. There is a lot of growth coming from tier-2 and tier-3 cities. We think we can take it to 1000 stores easily. The other brands will grow as Chinese Wok grows.

By 2027, we are targeting to have 500 stores for Chinese Wok. Crossing 1000cr mark will be great. Big Bowl has crossed 100cr revenue in 3 years of operations, close to clock-in 150cr soon.

Trends to Follow

Customers are willing to experiment in new cuisines and new dishes. Other than that, inclusion of technology for various things like point of sales, training and much more has become important.

Ever dreamed of an instant, healthy breakfast free from preservatives and maida? Sounds like a dream, right? Well, thanks to The Naturik, that dream is now a reality!

With our fast-paced lives, figuring out what to cook for breakfast every morning can be a hassle. But why stress when you have a protein-packed, nutritious option at your fingertips? The Naturik simplifies your mornings with a diverse range of healthy, convenient breakfast choices.

The Story Behind The Naturik
Founded in March 2023, The Naturik is the brainchild of Sahil and Isha, a visionary husband-wife duo from New Delhi. Their goal? To redefine Indian breakfast with high-protein, low-calorie, and preservative-free options.

“We wanted to create the healthiest and tastiest desi Indian breakfast brand that fits modern nutritional needs while keeping authentic flavors alive,” says Sahil. To bring this vision to life, the couple worked with award-winning chefs to perfect their flavors while maintaining nutritional integrity.

The Shark Tank Journey
Armed with a crystal-clear vision, Sahil and Isha took their brand to Shark Tank India, seeking Rs 50 lakh for 2 percent equity. Sahil’s17-year experience in FMCG gave them a strategic edge, helping them scale the business efficiently. Since launching, The Naturik has established a strong online presence, and by September 2024, expanded into 470 offline stores across Delhi-NCR—a steppingstone for wider geographical expansion.
Currently, the brand’s revenue is split evenly between offline (51 percent) and online (49 percent) sales, showcasing its balanced growth strategy.

The Numbers Behind The Naturik’s Growth
Despite facing a 12 percent EBITDA loss, The Naturik raked in Rs 87 lakh in sales in its first fiscal year (2023-24). However, things quickly turned around:
•    Q1 of the next year: Rs 92 lakh revenue
•    Q2: A massive leap to Rs 1.6 crore
•    Projected FY Revenue: Rs 5.82 crore!

“Social media plays a massive role in our brand’s reach,” Sahil explains. The brand invests heavily in Instagram performance marketing and Amazon ads, with Sahil himself posting reels to engage audiences.

A Branding Wake-Up Call
Despite its success, The Naturik’s branding came under scrutiny from Shark Vineeta Singh, who critiqued its name, font, and packaging. “It looks like you haven’t put much effort into it. You need to work on this,” she advised.

Meet the Founders
Sahil Vohra—A commerce graduate and MBA from FMS Delhi, he has worked with industry giants like ITC, Britannia, and Walmart in leadership roles.

Isha Vohra—A seasoned HR professional with 12 years of corporate experience, Isha previously ran a QSR franchise (Tibbs Frankie) and introduced innovative food recipes.

The Shark Tank Bidding War
The Naturik’s pitch set off an intense bidding war among the Sharks. Initially, Sahil and Isha sought Rs 50 lakh for 2 percent equity, but the Sharks quickly upped the stakes:
•    Aman Gupta: Rs 1 crore for 5 percent equity
•    Kunal Bahl &Anupam Mittal: Rs 4 crore for 20 percent equity
•    Peyush Bansal &Vineeta Singh: Rs 50 lakh for 2.5 percent equity

With multiple offers on the table, the founders saw an opportunity to bring all five investors on board. After some negotiation, the final deal closed at Rs 4 crore for 22.22 percent equity, bringing Aman, Anupam, Vineeta, Kunal, and Peyush together as strategic partners.

The Future of The Naturik
With five powerhouse investors backing them, The Naturik is gearing up for major expansion. Their strategy? Rapid offline retail growth and an aggressive push on quick commerce platforms like Swiggy Instamart, Blinkit, and Zepto.

“Expanding our retail presence is our top priority as we scale,” Sahil emphasizes. “With more Indians prioritizing health, we aim to be their go-to breakfast solution.”

What Sets The Naturik Apart?
The brand’s unique approach to shelf life is a game-changer. By reducing moisture levels to under 2 percent, Naturik products can stay fresh for up to a year without preservatives—even after opening!

With a mission to make healthy eating effortless, The Naturik is set to revolutionize India’s breakfast scene—one nutritious bite at a time.

A New Chapter with The Sharks
With five powerhouse investors on board, The Naturik is poised to scale new heights in the health food industry. More stores, more cities, and a bigger digital presence are in the pipeline.

The brand’s focus on quick, high-protein, and easy-to-make breakfast solutions aligns perfectly with the fast-paced lives of modern consumers. Their commitment to no preservatives and authentic flavors makes them a game-changer in the health food space.

“We’re not just selling breakfast—we’re creating a lifestyle,” says Sahil. “And this is only the beginning.”

From transforming The Thane Club to building multiple successful restaurant brands, Niketa Sharma is now leading Keish Hospitality into its next big chapter—innovation, growth, and nationwide expansion.

When you think of Mumbai’s buzzing hospitality scene, one name stands out – Keish Hospitality. This powerhouse brand, founded by Niketa Sharma and Dilip Rawat in 2021, is all about innovation, top-notch quality, and an unparalleled dining experience. From curating some of the city’s most happening restaurants to expanding its footprint nationwide, Keish Hospitality is redefining how Mumbai dines and socializes.

With an impressive portfolio that includes The Thane Club, Blah BKC, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen, the brand is now gearing up for two major launches— ‘Iti’, a bakery brand, and a fine dining bar in Mumbai. And that’s not all—2025 is all about taking Blah PAN-India!

In an exclusive chat with Restaurant India, Niketa Sharma, Managing Director of Keish Hospitality, spills the beans on her journey, challenges, and the bold expansion plans that will put Keish Hospitality on the national map.

Meet the Woman Behind Mumbai’s Hottest Hospitality Brand
Back in 2013, a 23-year-old Niketa Sharma took over The Thane Club under S P Motels—marking her first step into the hospitality world. A first-generation entrepreneur, she didn’t just take over a club; she transformed it into Mumbai’s only club with four thriving restaurants!

Born and raised in Mumbai, Niketa was no stranger to business. Her family-owned S P Motels, but they had never ventured into hospitality—until she made the bold move. Initially, hospitality wasn’t part of her career plan, but her passion for the industry grew stronger by the day.

Armed with a Master’s degree in Accounting & Finance from Mumbai University and an MBA in International Hospitality & Tourism from Les Roches (one of the world’s most prestigious culinary schools), Niketa knew she had to master the industry from the ground up. As the CEO of S P Motels, she made sure she understood every single aspect of the business, setting herself up for success.

The Birth of Keish Hospitality & the Road to Success
Fast forward to 2021, Niketa, along with her cousin and co-founder Dilip Rawat, launched Keish Hospitality and opened four restaurants inside The Thane Club. Today, she manages seven successful restaurants across Mumbai and is pushing the envelope on innovative dining experiences.

Reflecting on her entrepreneurial journey, Niketa says, “It’s been a fascinating ride full of learnings. The rewards go beyond profits—it’s about the recognition and the impact we create. Of course, the biggest challenge is people management, but with the right leadership, you learn how to navigate it.”

Speaking about her biggest challenge, she recalls, “When we took over The Thane Club, it was far from a club setup—it had just a swimming pool and a gym. No restaurants, no culture, no vibe. We literally built everything from scratch, turning it into a go-to destination for food, events, and a true clubbing experience.”

Carving a Unique Brand Identity
Unlike many restaurant groups that stick to similar themes, Niketa ensures each of her brands has a distinct identity. “If I create similar concepts, I’m just competing with myself. So, I make sure each brand offers something unique—something new for the customers to experience,” she explains.

A huge part of this comes down to the culinary genius behind the menus—Chef Rahul Desai, who has been leading menu creation for over 3.5 years. The process is highly dynamic: “80% of the menu is curated by the brand chef, while 20% is created by other chefs. Every Friday, our chefs can experiment with a cocktail or dish—if customers love it, it becomes part of the menu!”

Niketa also understands the power of social media: “Our restaurants are not just about food; they are about an experience. Aesthetic, Instagram-worthy spaces help us reach the right audience. Content creation is key.”

Reinventing Magna: From Café & Bar to an Iconic Asian Rooftop Bar
One of Keish Hospitality’s biggest transformations has been Magna. Niketa reveals, “We completely rebranded it into an Asian rooftop bar. It used to be a café & bar, but we saw an opportunity to make it something special. The branding, logo—everything was revamped to give it a new identity.”

Niketa swears by seasonal chef tasting menus to keep things fresh. “At Blah, we have four unique chef tasting menus every year. Each of my brands has its own distinct identity, and that’s what keeps them exciting. The key to success? **Exceptional food, stellar service, and a warm hospitality experience. That never fails.”

Her employee philosophy is just as strong: “We invest heavily in staff training. The first month is all about training, orientation, and understanding the menu. Every alternate day, chefs and bar managers sit down to discuss new ideas. Daily 30-minute briefings ensure everyone is on the same page. Plus, we prioritize job security and insurance—a happy team is what drives seamless operations.”

Why Mumbai? 
Niketa has her roots firmly planted in Mumbai, and for her, building her empire in her hometown was a natural choice. “Starting something in my own city gave me the comfort and confidence I needed. Plus, I create brands with distinct identities, so there’s no internal competition. My goal was to build a strong base here before expanding.”

As a forward-thinker, Niketa predicts massive shifts in the industry: “Consumers will demand cleaner foods, healthier options, molecular gastronomy, and guilt-free desserts. The industry is evolving fast, and brands that fail to adapt will struggle.”

What’s Next? Keish Hospitality’s Big Expansion Plan!
The brand isn’t slowing down anytime soon! In 2024, Keish Hospitality is launching a fine dining bar and a bakery brand, ‘Iti’ in Mumbai. But the real game-changer? “We’re all set to take Blah PAN-India in 2025! Plus, we have more brands in the pipeline—this is just the beginning.”

With a vision that keeps pushing the boundaries of dining, nightlife, and hospitality, Keish Hospitality is proving to be a game-changer in India’s F&B space.

Niketa was just 23 when she took the plunge into entrepreneurship, and her advice for women is bold and unfiltered: “Have the courage to go for it. Women often struggle with the guilt of not focusing enough on family or social life—something men rarely have to deal with. It’s okay to fail. It’s okay if no one supports you. You will face more men in the room who may not listen to you—but listen to your goals instead. If work makes you happy, then do it.”

What does it take to turn adversity into opportunity? For Shreya Ghai, Founder & CEO of Bean & Coffee + Kitchen, the answer lies in resilience, creativity, and an unrelenting passion for good food. Starting as a cloud kitchen in 2018, the brand quickly gained traction, serving freshly made meals to homes and corporate spaces. However, the pandemic brought operations to a sudden halt, forcing the business to rethink its model.

From those uncertain times emerged a bold new vision—Bean & Coffee + Kitchen as a neighborhood café that celebrates community, quality, and innovation. Today, the brand operates multiple divisions, including cafés, corporate catering, and an artisanal bakery, Bakehouse.

"We wanted to create a safe, welcoming space where people could enjoy a meal or even work comfortably," shares Shreya Ghai. "That vision is what continues to drive us forward."

Neighborhood Cafés with a Community Focus

The pandemic underscored the importance of human connection. Recognizing this, Shreya reimagined Bean & Coffee + Kitchen as a neighborhood café designed to be a home away from home. With indoor and outdoor seating, thoughtfully curated menus, and a focus on freshly brewed coffee, the café concept quickly resonated with patrons.

"Our vision was to make Bean & Coffee a community space—a home away from home," says Shreya Ghai. "Whether it’s grabbing breakfast, catching up with friends, or working with a cup of coffee, our cafés cater to every mood."

The success of the café model also laid the foundation for the brand’s expansion into catering and artisanal baked goods.

Corporate Catering Success Stories

Beyond neighborhood cafés, Bean & Coffee + Kitchen carved out a niche in corporate catering. Collaborations with prestigious institutions like IIT Delhi and FITT opened doors to high-profile clients, including TCS, the Indian Army and Navy, and various government ministries.

"Building strong relationships, delivering consistent quality, and being reliable have been key to securing these partnerships," says Shreya. "We tailor our services to each client’s specific needs and ensure seamless execution."

The catering arm continues to shine, handling everything from intimate boardroom meetings to large-scale events, proving that adaptability and professionalism can win even the toughest markets.

Expanding Horizons

In line with its vision of growth, Bean & Coffee + Kitchen recently launched a new café in Panchsheel Park, a prime area in Delhi. This chic destination blends urban elegance with a cozy neighborhood vibe, making it a hotspot for early risers, professionals, and families.

"The opening of our café in Panchsheel Park was inspired by the growing demand for cozy, neighborhood breakfast spots," shares Shreya. "It’s designed to cater to early risers, families, and professionals looking for a great start to their day or a place to unwind."

The Artisanal Bakery Division

A key addition to the Bean & Coffee + Kitchen ecosystem is Bakehouse, the brand’s artisanal bakery division. Focused on small-batch production and premium ingredients, Bakehouse supplies baked goods to both retail and B2B markets.

"Bakehouse was created to bring fresh, handcrafted baked goods to our customers," explains Shreya. "From breads to cookies and tea cakes, we emphasize quality and innovation."

With dessert tubs, tea cakes, and cookies gracing café shelves and event tables, Bakehouse stands out for its flavor, freshness, and attention to detail.

Consistency and Quality Control

Managing diverse operations—cafés, catering, and a bakery—requires stringent quality checks. For Shreya, consistency begins with hiring passionate, skilled chefs and empowering teams with training and robust processes.

"A chef who understands how to cater to clients’ unique requirements ensures that our food and service exceed expectations," notes Shreya. "This, combined with strict quality controls, guarantees high standards across all touchpoints."

Riding the Neighborhood Café Wave

The rise of neighborhood cafés and artisanal food products has shaped Bean & Coffee + Kitchen’s growth strategy. By embracing intimate, community-focused spaces and prioritizing fresh, high-quality offerings, the brand has successfully stayed ahead of evolving trends.

"The rise of neighborhood cafés has reinforced our belief in creating intimate, community-focused spaces," says Shreya. "We’re continuously innovating to meet customer preferences."

Building a Responsible Brand

Sustainability is woven into the fabric of Bean & Coffee + Kitchen. From sourcing locally and using eco-friendly packaging to minimizing waste, the brand has adopted practices that reduce its environmental footprint.

"We integrate sustainability by sourcing locally, using eco-friendly packaging, and minimizing waste," explains Shreya. "Innovation also keeps us ahead, whether it’s in our menus or our bakery products."

Expanding the Bean & Coffee Legacy

Growth remains central to Bean & Coffee + Kitchen’s roadmap. Upcoming plans include expansions into Gurgaon, Goa, and Mumbai, along with new retail opportunities and experiential dining formats.

"Expansion is a key part of our vision," says Shreya. "We’re also exploring workshops and collaborations to enhance customer engagement."

Five Years Forward

Looking ahead, Shreya envisions Bean & Coffee + Kitchen as a household name in cafés and bakeries, known for its safe, community-driven spaces, innovative offerings, and high-quality service.

"In five years, we see Bean & Coffee as a household name," shares Shreya. "Our focus will remain on building community spaces and innovating to meet customer needs."

From a single cloud kitchen to a thriving multi-division enterprise, Bean & Coffee + Kitchen epitomizes resilience and reinvention. Its journey underscores the power of adaptability, community focus, and an unwavering commitment to quality.

"The pandemic was a turning point for us," reflects Shreya. "It showed us the importance of adaptability, connection, and safety—lessons we carry with us as we grow."

With cafés buzzing, corporate catering thriving, and the bakery division scaling new heights, Bean & Coffee + Kitchen continues to redefine café culture in India—one cup, one meal, and one community at a time.

Malaika Arora has joined hands with restaurateur Dhaval Udeshi to launch the first of a kind chain of restaurants that serves a perfect mix of the British Old-World Charm & Quintessential. 

Tucked away in the leafy bylanes of Pali Village in Bandra, and housed in a 90-year-old quaint, weathered bungalow, Scarlett House makes a bold entrance to the city’s culinary scene. 

For Malaika Arora, Scarlett House is truly a labour of love. “I’ve always been a firm believer in the fact that food brings people closer. I myself host and eat with the same ethos. Food isn’t just about calories and macros, but also sustenance and most importantly—love. That’s what we have tried to do at Scarlett House. This has been a long-standing dream and finally it’s coming to fruition. The fact that I’m doing this venture with my son Arhaan, makes it all the more special,” she shared.

With its unmissable brick red exterior and a charming design philosophy that makes you feel like you’re in an extension of a living room, everything about Scarlett House is designed to make you feel right at home—from the vintage crockery and old-world charm that has been retained in the interiors, to sun-lit nooks and corners and a culinary philosophy that focuses on clean eats backed by wellness. 

The doors to Scarlett House officially opens in December, 2024

With four partners at the helm, Dhaval Udeshi, founder of Dhaval Udeshi Hospitality, celebrity entrepreneur Malaika Arora, her son Arhaan Khan along with Malaya Nagpal; the quartet have combined creative forces for a refreshing concept that the city hasn’t experienced before, alongside creating a platform for indigenous small manufacturers to offer wellness products and reach out to the right audience. 

“After launching over 20 hospitality projects I wanted to curate something that was more than just food— I wanted to craft a dining experience that feels like home, but with a touch of culinary adventure. Scarlett House is a culmination of global cuisine curated through locally produced ingredients. This is the first Scarlett House and we plan on expanding the brand with more outlets in Mumbai and other cities in India and across the globe, along with the Scarlett Retail kiosks at strategic locations,” added Dhaval Udeshi. 

You have a wholesome menu that evolves through the day, a dedicated water bar serving an assortment of healthy elixirs, a cocktail bar that will feature a compact menu of tipples (and is by-invitation only), along with a selection of retail products where the restaurant has teamed up with small-batch, local vendors, in an effort to give them a platform to showcase their produce. 

The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section, and seating that features cosy sofas and armchairs where you can while away your afternoon. Take the wooden staircase to the upper level which resembles an intimate, attic-like space with vintage wallpaper, a cocktail bar (operational once the restaurant receives its liquor license), a live sushi bar and a reading corner where you can settle in with a book.

“There is a shift in the F&B industry, particularly in the post pandemic world. More and more people want to go out, but It’s not just about the food anymore. Customers are looking for an overall experience every time they go. Scarlett House intends to provide this and plug the gap that currently exists in the Indian market today. That’s where we see tremendous value and what forms our core investment thesis for a brand like Scarlett House” by Afsana and Amit Verma, Investors and Partners at Scarlett House.

In a world that often starts with a cup of coffee, Nothing Before Coffee (NBC) has managed to transform a simple morning ritual into a lifestyle statement. From its humble beginnings in Jaipur in 2017 to its ambitious expansion plans spanning continents, NBC has positioned itself as a trailblazer in India’s burgeoning coffee culture. Co-founder Anand Jain offers an inside look into the brand’s inspiring journey, its signature innovations, and its vision for the future.

A Passion for Brewing Perfection
In 2017, childhood friends Akshay Kedia, Anand Jain, Shubham Bhandari, and Ankesh Jain set out on a mission to revolutionize the coffee experience in India. The brand was born out of a love for coffee and a vision to serve it with a touch of innovation. Starting with a single outlet on Tonk Road in Jaipur, the founders were determined to make freshly brewed coffee accessible to everyone.

“We’ve always believed that coffee is more than just a beverage; it’s a way of life. At NBC, our goal has always been to deliver a premium coffee experience while keeping it approachable and affordable for our customers,” says Anand Jain, Co-founder of NBC.

Their approach was straightforward yet ambitious: blend global coffee trends with flavors that resonate with Indian palates, and create a space where people could enjoy every sip of their favorite beverage. With a menu boasting over 100 beverages, NBC quickly carved out a niche in the competitive quick-service restaurant (QSR) market.

A Signature Innovation
At the heart of NBC’s success is its unique creation—the Shrappe, a delightful blend of frappe and shake. This signature drink has become synonymous with the brand, offering a creamy, indulgent experience that appeals to coffee enthusiasts and casual drinkers alike.

“Our Shrappe is not just a drink; it’s a testament to our dedication to quality and creativity,” shares Jain. “It embodies everything NBC stands for: innovation, flavor, and an uncompromising commitment to excellence.”

With flavors like Hazelnut Shrappe, Lotus Biscoff Shrappe, and the classic Creamy Shrappe, the brand continues to push boundaries, setting a new standard in the Indian coffee market.

A Rapidly Expanding Retail Footprint
Since opening its first outlet, NBC has experienced exponential growth. Today, the brand boasts 71 outlets across India, including a newly launched international location in Portugal. By 2025, NBC plans to expand to 80 new outlets, with a long-term vision of opening 400 outlets worldwide, including 150 across Europe.

“We’re focused on making premium coffee accessible to a wider audience, especially in tier 2 and 3 cities,” says Jain. “Our expansion is not just about numbers; it’s about bringing the NBC experience to as many people as possible.”

India’s Evolving Coffee Culture
In a traditionally tea-centric nation, coffee is now becoming a staple, especially among younger consumers. NBC has been at the forefront of this cultural shift, capturing the imagination of India’s youth with its innovative offerings and experiential spaces.

“Younger consumers are redefining coffee culture in India. They’re curious about different blends, brewing techniques, and global trends. Coffee is no longer just a drink—it’s a part of their lifestyle,” notes Jain.

From specialty brews to cold brews and plant-based milk options, Indian consumers are increasingly aligning their preferences with global coffee trends. NBC has skillfully adapted to these changing tastes by offering a mix of global innovations and local flavors.

Sustainability and the Future of Coffee in India
As coffee culture deepens in India, sustainability has emerged as a key trend. Consumers are becoming more conscious of the environmental and ethical aspects of their coffee choices, from bean sourcing to packaging.

“Sustainability is not just a buzzword; it’s the future of coffee. At NBC, we are committed to using ethically sourced beans and exploring eco-friendly packaging options to meet the growing demand for conscious consumption,” says Jain.

Over the next 3-5 years, Jain predicts a surge in demand for specialty and artisanal coffee, along with a growing preference for plant-based milk options like oat and almond milk. Experiential spaces offering immersive brewing experiences are also likely to become more mainstream, further enriching India’s coffee landscape.

The Role of Innovation in NBC’s Success
Innovation has been a cornerstone of NBC’s strategy since its inception. From crafting unique beverages to introducing experiential spaces, the brand continually evolves to stay ahead of the curve.

“Innovation is at the heart of everything we do. Whether it’s creating new drinks, adopting sustainable practices, or enhancing the customer experience, we’re always looking for ways to push the boundaries of what’s possible,” shares Jain.

A Global Vision
As NBC sets its sights on international markets, its mission remains the same: to deliver exceptional coffee experiences that delight and inspire. The upcoming flagship stores in Europe will serve as a testament to the brand’s ability to blend local flavors with global trends, bringing the NBC magic to a broader audience.

“We’re not just building a brand; we’re building a community of coffee lovers who appreciate quality, creativity, and innovation,” says Jain. “Our journey has just begun, and we’re excited to share it with the world.”

Brewing Success, One Cup at a Time
Nothing Before Coffee has come a long way from its modest beginnings in Jaipur. With a menu that delights the senses, a commitment to sustainability, and an unwavering focus on innovation, NBC is well on its way to becoming a global coffee powerhouse. As it continues to grow, the brand remains true to its mission of delivering excellence and redefining the coffee experience for millions.

In the words of Anand Jain, “At NBC, we don’t just brew coffee; we brew connections, experiences, and memories. That’s the essence of who we are.”

In a welcoming mode, Delhi government recently announced 24-hour operations of restaurants in Aerocity, which has grown into a prominent and posh restaurant and nightlife hub with the presence of top 5-Star Hotels, Luxury Restaurants and Bars.

“Already home to some four-star and higher-rated hotels operating round the clock, Aerocity will now see its restaurants follow suit, offering greater access to diverse dining options,” shared an official statement.

According to reports, Chief Minister Atishi approved the proposal aimed at attracting more tourists and raising government revenue through enhanced licensing fee.

“This 24x7 model is not only expected to enhance visitor experiences but also contribute significantly to the state’s revenue,” the statement added.

Citing their excitement and welcoming the move, restaurateurs saw this as an opportunity to boost business as well as tourism as Aerocity being present in the vicinity of IGI Airport.

“This new option will be an exciting addition for both tourists and Delhi residents looking to enhance their weekend experiences. As a family-oriented restaurant, our intention is to offer this service specifically for weekends, creating a special treat for families. That said, we are currently uncertain about the clearance from Delhi Police and will proceed only once we have the necessary approvals,” shared Amit Bagga, Co-Founder & CEO, Daryaganj Hospitality.

The initiative mirrors a similar policy in Haryana’s Gurugram, where restaurants have seen revenue gains by operating extended hours in exchange for extra fees.

Earlier on Tuesday, the Delhi government had also approved 24-hour operations for an additional 111 shops and commercial establishments. With this latest round of approvals, the number of establishments allowed 24-hour operations has now crossed 700.

“It is an exceptional great move of Aerocity becoming 24x7 place in Delhi. This comes as an ease to tourists who fly late night, great move for corporates who have late shifts. Not only as revenue generation but this also takes India a level up to compete on nightlife standards,” pointed Umang Tewari, Founder of Liv Bar at Aerocity by adding that with more hours in place for restaurant to operate, we also get an edge to be more dynamic in our approach in catering to the diversity of audience.

Commenting on the same, Sharad Madan and Naresh Madan, Co-founders & Directors of Khubani, said, “Extending operational hours to 24/7 in Aerocity is a game-changer. It will boost tourism and nightlife, while providing greater convenience and vibrant experiences for our guests.” 

India's growing need for casual yet fine eating experiences is the driving force behind the growth of casual dining segment. The informal eating landscape in India has changed as more customers seek out establishments that provide experiences rather than just a meal. From being, 1,11,200 Crore market in 2023, it has grown to be the largets market by capturing 48.6 per cent share of the overall segment.

And, with Gen Z and millennial demanding authentic experiences and contributing to the emergence of informal dining. The need for more social and dynamic settings outside of regular eating is what's driving this trend. 
Driven by the Experience 

The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a high-quality dining experience at an affordable price. Balancing this demand for excellence with the need to keep offerings cost-effective is critical. The current trend sees casual dining evolving beyond just food, with more emphasis on ambiance, presentation, and an overall guest experience. The future of casual dining lies in continued innovation, with restaurants introducing more health-conscious options, fusion cuisines, and adopting digital services like contactless menus and payments which is already on trend now sine last few years. This segment continues to grow as a preferred dining choice for both everyday meals and special occasions.

“At BeeYoung Brewgarden, we’ve tapped into this trend by pairing our craft beers with activities like bocce ball and arcade games, making dining out an event to look forward to. The journey isn’t without challenges, though. Keeping up with rising operational costs and ensuring fresh, locally sourced ingredients is no easy task. But, by embracing trends like fusion cuisine and conscious dining, where sustainability and local ingredients are key, casual dining continues to flourish. We’ve also seen a rise in cocktails and craft drinks that cater to a more adventurous palate—our Nuttea Sour is a great example, offering bold flavors with a refreshing twist and presentation is key,” explained Abhinav Jindal, CEO & Founder of Kimaya Himalayan Beverages.

It is also a fact that great dining experience involves more than just food. Personalized services, like crafting custom drink pairings, making guests feel special. And it’s not just about indulgence conscious dining, with fresh, locally sourced ingredients, is something that today’s diners really appreciate. Our unique drinks and craft beers ensure every sip is an adventure. Overall, it’s the playful mix of great food, interactive entertainment, and affordability that turns casual dining into a fun, go-to experience for everyone.

“Social has successfully tapped into these trends with a hyper local approach, blending culture, food, and connection to stay ahead in this evolving market. Casual dining has redefined the guest experience, offering a holistic approach that goes beyond just serving food. It elevates hospitality by blending comfort, creativity, and culture, making dining out more than just a meal it's an engaging experience that unfolds throughout the day. This segment meets the evolving preferences of millennials and Gen Z, who seek unique environments that adapt to their needs, from co-working spaces in the morning to vibrant social hubs by night,” pointed Ranveer Sabhani, Chief Business Officer, Impresario Entertainment & Hospitality Pvt. Ltd.

Casual dining brands are embracing the character of each community they serve, creating spaces that reflect local tastes while offering something distinct. For example, SOCIAL, part of Impresario’s portfolio, utilizes a pincode strategy to make each outlet feel connected to its surroundings and bring communities together. 

It is certain that casual dining chain can maintain their success by drawing new clients by adopting technology advancements, providing distinctive menu items, and emphasizing effective operations. Restaurants will need to keep ahead of the curve and adjust to shifting customer tastes as food culture and consumer behavior continue to change. By doing this, they can maintain their position in the competitive restaurant business and keep giving their patrons an amazing eating experience.

Artisan baking is experiencing a revival, driven by consumer demand for quality, authenticity, and craftsmanship. In contrast to mass-produced baked goods, artisan baking emphasizes traditional methods, natural ingredients, and small-batch production. This shift has fueled the demand for skilled bakers and pastry chefs, whose expertise in slow fermentation, sourdough starters, and handcrafted techniques sets them apart in the culinary world.

Since bread was a staple food in ancient societies, artisan baking has its roots there. Nonetheless, the industrialization of food production sparked the start of the contemporary artisan baking movement in the late 20th century. All they want was to reclaim the traditional methods.

Who were the pioneers?

Pioneers of the artisan baking movement included American and European bakers who emphasized natural leavening agents, delayed fermentation, and stone-ground flours in their efforts to bring back traditional methods and ingredients. This move towards artisanal methods was a response to the public's increasing desire for real, handcrafted goods that prioritized flavor and quality. A growing desire for real, homemade goods with an emphasis on flavor and quality led to this trend towards artisanal methods.

Demand of Skilled Artisan Bakers

The demand for skilled artisan chef is increasing day-by day. Many culinary schools and other organizations have expanded their baking programs due to the increased demand for talented artisan bakers. These courses now focus on the artisanal aspect of the profession, providing specialized training in pastry arts, sourdough baking, and traditional bread-making methods from other countries.

The Market Size

The market for artisan bakeries is expected to expand at a compound annual growth rate (CAGR) of 4.80% between 2024 and 2032. In 2023, the market had a valuation of $5.1 billion. The market is expanding due to customers' growing desire for bread that tastes better and is made more authentically around the world. 

What’s shedding the limelight?

Chef Manish Khanna, Founder, Noir by Chef Manish Khanna & Brownie Point said, “As consumers are getting more informed and conscious of eating habits, artisanal bakers are slowly stepping into the limelight. They are working hard to cater to the demand for products which are both delicious and rooted in tradition. Artisanal bakers use the ingredients available and take care during every step of the baking process, from mixing dough to finally baking it.

Talking about the methods, he added, “This was considered as a niche market, artisanal baking has recently seen a surge as consumers are increasingly seeking locally sourced products having a unique flavor profile and higher quality than mass baked goods. Bakers use organic and locally sourced produce for it resulting in products free from chemicals, preservatives and other additives. The use of sour dough cultures and fermentation techniques also adds to the health benefits of artisanal baling, as it improves digestion and increase the bioavailability of nutrients. The process is labor intensive with emphasis on traditional techniques and handcrafted methods. Bakers control temperatures and humidity to ensure proper fermentation of the products and baked perfectly. These methods require high levels of skills and the new bakers’ are upgrading skills to cater to this demand.

“Unlike commercial baking, which prioritizes efficiency, artisan bakers focus on slow fermentation, using natural starters and long proofing times to develop deep flavors and textures. They avoid artificial additives, opting instead for organic flours, heirloom grains, and locally sourced ingredients,” commented Chef Sunil Singh, Bakery Chef, The Bluebop Café who added that each product is crafted with attention to detail, from shaping the dough by hand to adjusting hydration and temperature to achieve perfect results.

Trends & Costing

Trends such as sourdough, gluten-free options, and sustainable practices are shaping the artisan baking industry. However, challenges persist, including the labor-intensive nature of the craft, high ingredient costs, and a shortage of skilled bakers. Despite these hurdles, the future of artisan baking looks promising. Advances in baking technology and a growing demand for health-conscious, locally sourced products will likely fuel continued growth. 

Emphasizing more on costing, Ayush Piplani, Director & Head Chef at Brijwasi Bakery, “Modern methods, such baking bread with steam to aid in its more efficient rising, are to blame for the surge in artisan baking. The sourdough technique is another important approach; instead of adding commercial yeast to the dough, naturally occurring yeast is cultured from the environment. The more individuals learn about this technique's special benefits, the more commonplace it becomes. But one of the greatest challenges is educating customers about the process and explaining the more expensive price of these goods when compared to regular baked goods. The longer preparation time is essential; sourdough baking takes around two full days, in comparison to regular baking's three to four hours, which adds to the final product's greater cost.”

The Future

With consumers increasingly valuing handcrafted foods, the artisan baking movement is here to stay, offering exciting opportunities for bakers and chefs to showcase their skills and creativity.
Important things to focus on for the future are:

1. Working together with nearby farmers: To support sustainable agriculture and advance local food systems, artisan bakers may establish deeper ties with nearby farmers and grain growers.

2. Using ancient grains: Due to their distinctive flavors and health advantages, ancient and heritage grains are becoming more and more popular. These grains can be experimented with by artisan bakers to produce unique bread and pastry recipes.

3. Adopting technology: Although traditional methods are stressed in artisan baking, technology can improve consistency and efficiency without sacrificing quality. To improve productivity, bakers might use equipment such as temperature-controlled ovens, proofing rooms, and dough mixers.

4. Awareness among the consumers: 
Conducting workshops, teaching consumers about the art of baking, and creating community bonds via shared food experiences.
 

In India's coffee culture, cold brew and cold coffee are becoming more and more popular, especially among younger customers searching for cool substitutes for regular hot coffee.  Ten years ago, there were very few options available in the cold coffee industry. However, consumers of coffee now have a wide variety of options to select from, including ready-to-drink (RTD) products, nitro cold brew, and flash brew.

Thus, it stands to reason that the RTD coffee industry is becoming more and more competitive as more and more roasters enter it. It's getting more and harder to stand apart, and one of the biggest parts of this is utilizing the latest innovations in beverages.

Because coffee has so much caffeine, individuals are depending on it more and more as their level of mental tiredness rises daily. Not everyone is able to drink hot coffee with milk on the move, and on hot days, many prefer cold options like cold coffee.

Best Option for Calorie Conscious Individuals

Due to its sugar composition, cold coffees are also replaced by cold brews due to their extremely low calorie point. A regular cold coffee can be 750 calories where a cold brew glass can be only of 4 calories. So, a calorie deficit person can prefer cold brew glass rather than a cold coffee.

Market size

The size of the cold brew coffee market was estimated at USD 2.59 billion in 2023, and it is anticipated to increase at a compound annual growth rate (CAGR) of 22.67% from USD 3.16 billion in 2024 to USD 16.22 billion by 2032. With a 35.52% market share in cold brew coffee in 2023, North America led the global market. And the industry is still changing. The value of the worldwide cold coffee market is projected to reach around US $1.4 billion by 2027, growing at a rate of 22% annually, with the RTD segment experiencing the most growth.

Rise in Market Acceptance

 “We all know coffees are brewed fresh, but the trend of packaged cold coffees and cold brews is also on a rise as the market acceptance is increasing. Brands like sleepy owl are doing an amazing job in providing packaged coffees. Not just that, in India, coffee shops are expanding exponentially, and a good glass/ cup of coffee is now more and more accessible. Emerging trends are now of manual brew where people try different origin coffees and try them with different brewing technologies. This trend is arriving due to more and more acceptance of coffee’s profile and the very developed palette of its consumers in Indian markets,” said Saksham Garg, Chef & founder, Camiano Patisserie who explained that the new acceptance market is looking at next innovations in Bubble teas and Matcha.

Innovations in Cold Brew Coffee

Explaining about the evolution of cold brew coffee, Prashant Gupta, Head Barista and Assistant Manager at Grounded Café said, “Cold brew coffee has revolutionized the coffee industry in India, and we're thrilled to be at the forefront of this trend at Grounded Cafe. We've seen a significant increase in demand for cold coffee beverages, particularly among younger generations. As consumers become more adventurous, we've introduced innovative flavors and formats, such as Orange Coldbrew & Sparkling ginger ale Coldbrew and coffee-based mocktails. The future of cold coffee looks promising, with emerging trends like sustainable and eco-friendly packaging, functional ingredients, and unique brewing methods. We're committed to staying ahead of the curve and providing our customers with the best cold coffee experience possible.”

 “We’re thrilled to witness the rapid rise of cold coffee options in the beverage industry. As a specialty café renowned for our exquisite Yemeni coffee, we take pride in offering a unique twist on this trend. Yemeni coffee is celebrated for its naturally sweet and rich flavor, which results in a smoother, less bitter experience compared to many other coffee varieties. This distinctive profile enhances the appeal of our cold brew offerings, making them even more refreshing and enjoyable. Cold brew coffee, known for its smooth, rich flavor and lower acidity, has become a staple in many coffee lovers’ routines,” commented Abbas Aziz, Co-Founder, Aqeeq Café.

He added, “The market for cold coffee beverages is expanding, driven by consumers’ increasing preference for refreshing; high-quality options that offer a unique taste experience. Looking ahead, we anticipate continued growth in this segment, with emerging trends highlighting a focus on sustainability and artisanal crafting. We’re committed to embracing these trends, offering an extensive variety of cold coffee creations that showcase our dedication to both tradition and innovation. Whether you’re a seasoned enthusiast or new to the world of cold coffee, promise an exceptional experience with every sip.”

Rich flavours available

Umesh Bajaj, Partner-Director at Grey Soul Coffee Roasters explained, “As urban centers embrace global food and drink trends, cold coffee beverages are quickly gaining ground, a chilled brew hits just right. This shift has spurred a wave of innovation at Grey Soul Coffee Roasters, charged with its specific roast profiles for cold brew. At Grey Soul Coffee Roasters we have expanded its beverage menu to include a range of cold coffee drinks that have resonated well with the customers. Our cold brew is crafted with high-scoring, specialty Arabica beans, offering a smooth, less acidic profile that has become a favorite for those seeking a rich, yet refreshing coffee experience. Our nitrogen cold brew is another standout, boasting a creamy texture and cascading froth that elevates the cold coffee experience to a new level.’’

“Other popular drinks at Grey Soul include the iced cappuccino and iced matcha latte, both offering a delightful balance of coffee and indulgence,” said Bajaj who elaborated that Berry Tonic from our “Fizz” menu offering is another fan-favorite, and is also seeing an increasing number of orders, as customers appreciate its signature taste mixed with tonic water.

Ashish Bharvirkar, Founder of 729 Grams Coffee said, “Consumers are moving beyond traditional options like frappes and espresso-based drinks. Cold brews are becoming the preferred choice, often brewed overnight or through slow drippers, with many customers enjoying a shot before workouts. At 729 Grams, Vietnamese cold coffee and Spanish lattes, made with condensed milk and coffee brewed from a traditional Vietnamese Phin filter, are among our best sellers. It's exciting to see more people getting educated about Vietnamese coffee culture and moving away from espresso shots to the authentic phin brewing method.”

“Packaging innovation also plays a significant role in driving this trend. We've introduced traditional Chikmagalur filter coffee served cold, which has been well-received, showing that even classic flavours can adapt to the cold coffee market. We also have whiskey-fermented cold brew, made from coffee cherries aged in whiskey barrels, which offers a distinct taste with notes of whiskey and grapes, adding to the premium cold coffee experience, he added that cold brews paired with strawberry purée and mosambi, introduced by us at 729 Grams Coffee, were welcomed very positively by customers.

From global coffee chain like Starbucks debuting Pet-friendly café in India to Indian homegrown cafes and restaurants inviting the furry partners to their venues is becoming a trend these days. Pet cafes are an innovative concept that has become very popular in the last few years. Pet owners can gather in these cafés with their furry-friends to enjoy a meal or a cup of coffee. 

Tapping on the Trend

Not only this, these stores are designed with pet owners in mind, featuring designated dog parking spots equipped with leash hooks, water bowls, and both indoor and outdoor seating areas where pets can play with a variety of toys. The store also boasts pet-friendly furniture and dedicated photo spots, ensuring a comfortable and enjoyable experience for both pets and their owners.

“As we explore creating varied store formats across India, we are thrilled to announce our first pet-friendly store in the country for Starbucks India. In line with our coffee forward proposition, this store will offer pet-friendly parking, an exclusive menu, and a host of offerings for consumers,” said Adrit Mishra, Chief Operating Officer, Tata Starbucks on their first Pet-friendly store in the city of Jaipur that offers a coffee-centric menu for customers, while pets can indulge in a special treat, the Starbucks Puppuccino, which features vanilla whipped topping.

Commenting on the same, Chirag Oswal, Founder of Grey Soul Coffee and Roasters said, “We welcome pets with open arms. We have a 1500 sq. ft. outdoor area which is perfect for pets to roam freely. The rise of pet-friendly cafes in India presents challenges, especially in maintaining hygiene and food quality. As a vegetarian cafe, it is challenging to provide options for pets and we also understand that not all customers may be comfortable around pets. To address this, we ensure strict cleanliness protocols, with designated areas for pets and regular sanitation to maintain a healthy environment.”

Designing Menu for the Furry-Friends

“The issue is that there are instances when the pet gets anxious due to new surroundings. A pet used to living in a home with 4 family members, can get anxious when suddenly introduced into a crowded mall or a noisy restaurant with different smells. That is why having a pet friendly establishment is not enough when the establishment does not know the requirements. Water stations, place to relieve themselves, rules and regulations like keeping the pet on leash are some of the points that establishments need to have in place,” added Sriniddhi Rao, Managing Director, Birdy’s by pointing that these days pet cafes have a scientific curated meal menu for the pets that is loved by them and it is safe for their health. 

Unfortunately, very few establishments have worked this out and hence many times, they do not get popular and have to close down. However on the brighter side, things are improving and there are a few quality establishments coming up that are managing this very well.

“Birdys’ Bakery and Patisserie makes curated well decorated pet cakes using ingredients like carrot, peanut butter, yogurt etc to make a tasty, safe and good looking cake or snack for pets. They take pre orders at all their shops for the same,” explained Rao.

Maintaining Hygiene and Quality

Different pets have different challenges. Some pets shed hair a lot while some do not. Normally a well-groomed pet will have less shedding because they are brushed and trimmed often. However, there needs to be a practice of frequent dusting and sweeping at an establishment where there are pets. "Our biggest challenges are of course keeping the cafe clean and ensuring the furries don’t fight each other. It has also been a challenge educating people that not all dogs like to be petted. There is certain etiquette to follow in such an establishment. Our pets and the strays we take care of our vaccinated, get regular baths, are fed a nutritious diet, and are well-trained to be around humans and other dogs. It is important that pet parents who visit with their pets must also be just as responsible. Having said that, we have been blessed with patrons who love dogs,” commented Sonalini Chaudhry, Baker & Owner of The Fat Teapot (Pet & Stray Friendly Cafe & Bakery in Dharamshala, Himachal Pradesh) by adding that they make sure to use top-of-the-line, organic cleaning agents so the space and our resident dogs sparkle. 

Focusing more on hygiene, Gaurav Miglani – Area Director Operations North Goa and General Manager Taj Holiday Village Resort & Spa, Goa said, “Maintaining a hygienic environment is crucial in any food establishment. The presence of pets can pose additional challenges in terms of hair, dander, and potential accidents. Proper cleaning and sanitization procedures must be implemented to ensure the safety of both humans and pets. Staff members need to be trained to handle pets appropriately, ensuring their safety and well-being. This includes understanding pet behavior, knowing how to interact with different breeds, and being prepared to respond to potential emergencies.”

Future of Pet-friendly Cafes

The future of pet-friendly cafes and restaurants in India looks promising, as more people embrace the idea of sharing their holiday sand meals with their furry companions. Concepts that could make pet companionship a delight for all concerned could be to creating designated pet-only areas which will help to separate pets from food preparation and dining areas, reducing the risk of contamination. Implementing strict cleaning and sanitization protocols, including frequent cleaning of surfaces, floors, and equipment, is essential for maintaining a hygienic environment. Sensitizing all stakeholders on these challenges and implementing effective strategies, pet-friendly resorts, cafes and restaurants can continue to grow and thrive, offering unique and enjoyable experiences for man and his best friend.
 

Building a culinary brand has never been as exciting and challenging as it is in 2024. Globally, the F&B industry has contended with several seismic shifts, and evolved and adapted in the most innovative ways, driven by changing customer tastes and preferences. So, how can culinary brands ride this wave to consistently come out on top? Can these key drivers of change also be agents of growth and contribute to the longevity of successful brands? 

Let’s take a look at key considerations that culinary brands must make while devising a strategy that resonates with contemporary consumers.

Assess your audience’s demographics: Customer behaviour largely changes from one generation to the next — while Gen Z’s appetite for early-stage trends has seen them become increasingly open to unique flavours, innovative styles of presentation, and hitherto under-explored cuisines, the often-overlooked Get X is becoming more clued into changing food trends and open to exploration. This generation also offers brands the stability they seek owing to their loyalty and sizeable disposable income. Finally, while millennials are often dubbed the ‘foodie generation’ and contribute to the vitality of new trends, their interest is often fleeting and harder to hold on to. When designing your business’s themes, focus areas, and even menus, it’s important to understand your customers' profile and tailor your offerings accordingly.

Leverage the power of technology: Technology is making its way to virtually every aspect of the F&B value chain, infusing efficiency and offering more personalisation than ever before. While digital menus and contactless ordering add agility, AI and data analytics can help business owners to better understand their customers and make informed business decisions, even as they offer customers a completely customised dining experience and individualised promotions. Similarly, the rise of the digital storefront can help up-and-coming brands to optimise costs, and scale in a more phased manner and at a more comfortable pace.

Embrace the beauty of opposites: The current culinary landscape is torn between seemingly disparate fascinations — an insatiable appetite for the new, and a growing recognition of the impact of our eating habits on our health and the environment. So, while on one hand flavours are growing bigger, bolder, and more exploratory, they are anchored by sustainable roots and an ingredient-forward approach that prioritises high-quality and nutrient-dense sources. Consumers today are no longer satisfied with foods that feel like ‘guilty’ indulgences — they are much more educated about the longer-term impacts of their culinary choices. From backyard kitchen gardens to hyperlocal ingredients, to nutrient-dense swaps, emerging brands need to think beyond taste and aesthetics alone and represent this understanding in their culinary offerings. 

Showcase your fresher take: Just as modern-day gourmands are motivated to explore all that is new and unfamiliar, they’re also turning back to their culinary roots with a greater appetite for hyper-regional cuisines and homegrown comfort foods. This time around though, they’re keen to regard them through an updated lens. From molecular gastronomy to imaginative plating, they’re encouraging chefs to continually push the boundaries of tradition, to create a visual and culinary signature that sets them apart from the crowd. 

To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change. They must constantly have their ear on the ground and thus stay abreast with rapidly changing trends. And, with these guidelines helming their journey, they can seamlessly win over the hearts (and plates) of contemporary consumers. 
 

As we move closer to the Union Budget 2024, like every other sector, restaurant and food & beverages sector have high expectations from the government. And, are looking forward to some changes that they are demanding for long from the government. From prioritizing enhanced infrastructure to policies that will cultivate a thriving economic infrastructure. Meanwhile, as inflation had led to a rise in the cost of products and raw materials, the government allowing input tax credit could prove to be a boon for the sector.

Here are the Top 6 Demands that Restaurant leaders have from the government in the upcoming union budget: 

An Ease in Policies: “Over the past few years, the restaurant industry has not only contributed substantially to economic growth but has also been a steadfast source of employment generation. As we anticipate the upcoming Union Budget, our focus remains on policies that will cultivate a thriving economic environment for sustained growth of our industry,” shared Amit Jatia, Chairperson, Westlife Foodworld Ltd. He also pointed that, they also advocate for policies supporting the comprehensive growth of the restaurant industry. This includes measures to fortify the agriculture sector and enhance the supply chain infrastructure, especially pertaining to freezers. We acknowledge the government's past decisions favoring agriculture and allied sectors and look forward to continued support.

Renew GST Structure: One critical aspect that restaurant owners are keen on watching is the existing GST structure, particularly concerning input tax credit. “The current 5% GST rate on restaurants, bereft of the input tax credit, presents a potential hurdle, especially in capital expenditure where input tax credit is not available. We propose a nuanced approach – offering restaurants the choice between a 5% GST rate and a rate that includes input tax credit. This, we believe, would be mutually beneficial for the government and the industry, fostering a more conducive growth environment,” added Jatia. 

Enhancing Economic Growth: “As industry leaders, we strongly encourage the government to prioritize enhancing infrastructure, alleviating GST and tax burdens, streamlining licensing procedures, and offering accessible financing for the food and beverage sector. This sector employs 7.5 million individuals, and we are dedicated to advancing economic growth and fostering equitable opportunities. We anticipate that the government will engage all stakeholders in pursuing a robust and prosperous future,” pointed Teja Chekuri, Managing Partner at Ironhill India & Global Restaurateur.

Commenting on the same, Singeshwar Singh- Founder, Sinberg Hospitality, said, “Our expectations extend to the budget reflecting a dedicated commitment to a well-supported sector, acknowledging its substantial contribution to the broader economic revival. By prioritizing these facets, we envision a budget that allocates resources and strategically positions the hospitality industry as a key driver of sustained economic recovery. Additionally, we look forward to the budget addressing challenges related to liquor licensing, facilitating a more conducive environment for responsible alcohol service.

Reduction of Interest rate & Income Tax: “The interest rate for MSME sector starts at 7.65% at the recent. This rate of interest can be reduced and loan disbursal must be expanded. Simultaneously, streamlining income tax by reducing it for such sectors can posit a relief to the restaurant industry,” mentioned Debaditya Chaudhury, Managing Director of Chowman, Oudh 1590 & Chapter 2.

Commenting on the same, Dawn Thomas, Co-founder, VRO Hospitality, added, "With demand all-time high in hospitality, we are expecting a transformative year ahead. The upcoming budget holds the key to unlocking innovation and progress. As pioneers in these industries, we approach the budget with optimism, anticipating policies that encourage investment in cutting-edge technologies to enhance guest experiences in our sector and elevate healthcare services. We seek a budget that fosters a collaborative ecosystem, providing support for startups to flourish and contribute meaningfully to the growth of this sectors. A forward-looking budget will not only fuel innovation but also create a resilient foundation for the future of hospitality in our nation."

Streamlining Liquor License: “The budget prioritizes Progressive cuisines and streamlines liquor licensing for culinary tourism and operational ease. However, the hospitality sector grapples with increasing food procurement costs amid rising expenses, commodity price fluctuations, and inflation. Businesses must strategize with alternative sourcing and cost-effective supply chains for profitability. Addressing these challenges requires careful planning and innovative solutions,” commented Saurabh Luthra, Restaurateur, Owner & Founder, Chairman- Romeo Lane, Birch By Romeo Lane & Mama Buoi.

A Need for a Separate Ministry: “The Restaurant Industry is a vital contributor to the national economy, generating over 7.20 million direct jobs and boasting an annual turnover of around INR 4.23 lakh crores. Despite being one of the sectors hit hardest by the pandemic, the industry has displayed resilience and is on a steady path to recovery. In light of this, I would like to emphasise the need for policy and budgetary support in the upcoming budget to propel the sector & accelerated growth. The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a dedicated Food Services Ministry, according to industry status, reducing GST on eco-friendly materials, addressing GST on commercial rentals, rationalising licences and NOCs, ensuring equitable e-commerce policies, extending operating hours, implementing targeted subsidy schemes for SMEs, and introducing an employee welfare plan. These measures will not only boost the overall size of the industry but also generate significant employment opportunities, contributing to the country's economic growth,” pointed Pranav Rungta, Director, Mint Hospitality Pvt. Ltd.

Hence, as we look ahead with optimism, the industry look forward for a budget to recognize the pivotal role played by the restaurant industry in India's economic landscape.

The culinary landscape of India has always been a tantalizing mosaic of flavors, with unorganized vendors, dhabas, food carts, and street stalls contributing to the rich tapestry of Indian cuisine. However, in recent years, a remarkable transformation has been underway. India's restaurant industry is shifting from its traditionally unorganized structure to a more systematic and organized model. This transition holds profound implications for both customers and restaurant owners, promising enhanced dining experiences and sustainable growth.

Understanding the Unorganized Segment

The unorganized segment of the Indian restaurant industry is characterized by the presence of numerous individuals and families selling ready-to-eat food through diverse channels such as street vendors, dhabas, food carts, and street stalls. These businesses, often run by enterprising individuals or families, have been an integral part of India's culinary heritage. While they have thrived on innovation and authenticity, they have sometimes struggled to meet modern expectations of consistency, hygiene, and standardization.

Shifts in Consumption Patterns

One noticeable trend in the Indian restaurant industry is the shifting patterns of consumption. According to recent surveys, the take-away and home delivery segments have seen substantial growth, particularly in the fiscal year 2020 and 2021, largely influenced by the COVID-19 pandemic. As safety became paramount, many consumers turned to these options for their convenience and reliability. However, the dine-in segment, though initially impacted by restrictions, has gradually been making a steady comeback from the fiscal year 2021 onwards. “With enhanced prospects and recovery in momentum, organised food services players are likely to witness robust earnings growth prospects going forward,” Birja Rout, founder of Biggis Burger said. 

A Promising Outlook for Organized Restaurants

The future of the Indian restaurant industry appears brighter than ever, with the organized segment poised for exceptional growth. Projections indicate that the organized restaurant sector is expected to deliver a remarkable Compound Annual Growth Rate (CAGR) of 15.4 percent until 2025, significantly outpacing the overall food services industry's projected 9 percent annual growth rate.

Several key factors are fueling this transformation and growth

Rising Income Levels: As the average income of Indians continues to rise, there is a growing willingness to spend on dining experiences. This trend is particularly pronounced among the urban middle-class and upper-middle-class population, who are seeking more upscale and organized dining options.

Urbanization: The ongoing urbanization trend in India is driving the demand for convenient and diverse dining experiences. With more people living in urban areas, the need for easily accessible restaurants is on the rise.

Nuclear Families: Changing family structures, with an increasing number of nuclear families and working professionals, have contributed to the growth of the restaurant industry. Dining out or ordering food has become more common, further boosting the organized segment.

Online Food Delivery and Food-Tech: The proliferation of online food delivery platforms and food-tech startups has revolutionized how consumers access dining options. This convenience has been a significant driver of growth in the restaurant industry.

Rohan Agarwal, Director, RedSeer, explained, “India’s food market was unorganised from a supply side perspective. “This primarily comprises street food vendors, who aren’t ready from a hygiene or certification perspective. They are generally a one or two-member team. There aren’t any checks and balances. Now, after the pandemic and the crisis these vendors face, it makes sense to get them online.” 

The Rise of Organized Players

The transition towards organized dining has brought with it the rise of trusted restaurant brands, especially within the 'quick service restaurant' (QSR) segment. These brands have responded to consumer preferences for better hygiene standards and consistency. They have accelerated their store expansion plans, providing customers with familiar and reliable dining experiences.

In addition to their commitment to quality, these branded players have harnessed technology to their advantage. They have embraced digital platforms for ordering and payment, optimized delivery logistics, and improved customer engagement through loyalty programs and feedback mechanisms. This tech-savvy approach has made them more resilient compared to smaller, unorganized players.

"For restaurant owners, the shift to organized operations means higher profitability, improved access to capital, and a stronger brand presence in a market where consumers are craving reliability and quality." Delhi based restauranteur, Prateek Chaudhary mentioned. 

What Does the Shift Mean for Customers?

One of the most significant advantages for customers is the increased consistency in food quality and dining experiences. Organized restaurants are more likely to adhere to standardized recipes, leading to a predictable and enjoyable dining experience every time.

Organized restaurants tend to prioritize food safety and hygiene. Customers can dine with confidence, knowing that the restaurant follows stringent cleanliness practices. Chain restaurants, in particular, often offer diverse menu options, catering to various tastes and dietary preferences. Customers can expect a wider range of choices and flavors.

With the integration of technology, customers can conveniently place orders online, make reservations, and even provide feedback. This enhances the overall dining experience and saves time.

What Does the Shift Mean for Restaurant Owners?

Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency. This can lead to higher revenues and profitability. Chains and organized restaurants have the opportunity to build recognizable brands with a loyal customer following. This can result in brand equity and further expansion opportunities.

Technology adoption and streamlined processes can significantly improve operational efficiency, reducing costs and wastage. Organized restaurants are often more attractive to investors and lenders, making it easier for owners to secure funding for expansion or renovation.

The Path Forward

The evolution of the Indian restaurant industry from an unorganized to an organized structure represents a significant shift that aligns with changing consumer preferences and lifestyles. This transformation promises consumers a broader spectrum of dining options, elevated hygiene standards, and enhanced convenience. Simultaneously, restaurant owners are poised to reap the benefits of increased profitability, greater brand recognition, and improved access to capital.

As the organized restaurant sector continues to thrive, the Indian culinary scene is set to offer even more diverse and enticing dining experiences. With rising incomes, urbanization, and the proliferation of online food delivery and food-tech spaces, the restaurant industry's growth is expected to remain robust. It's a testament to how India's culinary heritage is blending seamlessly with modernity, ensuring that every dining experience is not just a meal but a memorable journey.

Indian cuisine is known for its bold flavours, vibrant spices, and diverse range of dishes, and Indian restaurants in New York City have been at the forefront of promoting and preserving this culinary heritage. However, as the food industry continues to evolve and adapt to new trends and consumer preferences, it can be a challenge for restaurants to balance tradition and innovation. Despite this, there are some Indian restaurants in New York City that have found a way to honour their roots while incorporating new trends and practices. Indian restaurants has been able to do just that, by highlighting their authentic ingredients, traditional cooking methods, cultural ambiance, regional diversity, innovative fusion dishes, and sustainable practices.

Authentic Ingredients: Authentic ingredients are an essential aspect of Indian cuisine, and using them is one way that an Indian restaurant in New York can honour its roots. India is a land of spices, and the country produces and exports a wide variety of high-quality spices and ingredients that are integral to Indian cuisine. These include cumin, coriander, turmeric, cardamom, cinnamon, cloves, and many others. The Indian restaurant industry in the US has been growing steadily, with an estimated market size of $9 billion as of 2022.

Traditional Cooking Methods: Traditional cooking methods are an important aspect of Indian cuisine, and using them is another way that an Indian restaurant in New York can honour its roots. Indian cuisine has a rich and diverse culinary tradition, with each region having its own unique dishes and cooking styles. One of the most popular traditional cooking methods used in Indian cuisine is tandoor cooking. Tandoor is a traditional clay oven used for baking and cooking dishes such as naan, tandoori chicken, and kebabs. Tandoor cooking gives food a unique smoky flavour and crispy texture that is difficult to replicate with other cooking methods. According to a survey by the International Food Information Council, 62% of Americans are interested in trying new and ethnic cuisines, with Indian cuisine being one of the most popular choices.

Cultural Ambiance: One way to create a cultural ambiance is through the decor and interior design of the restaurant. An Indian restaurant can use traditional Indian elements such as bright colours, intricate designs, and traditional Indian artwork to create a visually appealing and culturally rich environment. For example, using traditional Indian textiles such as silk and cotton in tablecloths, curtains, and upholstery can add a touch of Indian elegance and beauty. According to a report by ResearchAndMarkets.com, the Indian restaurant market in the US is expected to grow at a CAGR of 6.3% from 2023 to 2026. This growth is attributed to the increasing popularity of Indian cuisine and the rising demand for authentic and unique dining experiences.

Regional Diversity: Indian cuisine is known for its regional diversity, and showcasing this diversity is another way that an Indian restaurant in New York can honor its roots. India is a vast country with 28 states and eight union territories, each having its own unique culinary traditions. An Indian restaurant can showcase this diversity by offering a wide variety of dishes from different regions of India. For example, dishes such as dosa and idli from South India, rogan josh from Kashmir, and biryani from Hyderabad are some of the popular dishes that come from different regions of India. A report by Grubhub found that vegan orders at Indian restaurants increased by 55% in the previous year.

Innovative Fusion: Innovative fusion is a modern twist that an Indian restaurant in New York can incorporate to honor its roots while offering something new and exciting to its customers. Fusion cuisine involves combining different culinary traditions to create new and unique dishes. An Indian restaurant can incorporate fusion cuisine by using traditional Indian ingredients and spices to create innovative and unique dishes. For example, dishes like butter chicken pizza, chicken tikka tacos, and naan burgers are some popular fusion dishes that blend Indian and Western flavors. The popularity of Indian cuisine is reflected in a survey by the National Restaurant Association, which ranked Indian cuisine as the 7th most popular ethnic cuisine in the US.

Sustainable Practices: Incorporating sustainable practices is another way that an Indian restaurant in New York can honour its roots while promoting environmental sustainability. India has a long tradition of sustainability and using natural resources responsibly, and incorporating sustainable practices can help preserve this tradition. An Indian restaurant can incorporate sustainable practices by using locally sourced ingredients and organic produce. This can reduce the carbon footprint of the restaurant by minimizing transportation emissions and supporting local farmers.

By honoring its roots in these unique ways, the Indian restaurant in New York not only provides customers with delicious food but also promotes and preserves Indian culture and cuisine.

In recent years, the Quick Service Restaurant (QSR) industry has experienced a notable transformation driven by changing consumer preferences toward health consciousness and sustainability. Today's consumers are prioritizing their health and well-being, and seeking healthier food options when dining out. QSR brands are recognizing this shift and adapting their menus, practices, and technologies to meet these changing preferences. Below are some of the reasons mentioned for this transformation:

Changing Consumer Preferences: Consumer preferences have evolved, with health consciousness emerging as a key trend in the QSR industry. Consumers are increasingly concerned about the impact of their food choices on their health, and QSR brands are responding by offering healthier menu items, transparent ingredient sourcing, and customization options to accommodate individual dietary preferences.

Sustainable Sourcing and Eco-Friendly Practices

 •QSR brands are adopting sustainable sourcing practices:

•Using locally sourced and organic ingredients

•Reducing food waste

•Implementing eco-friendly packaging solutions

•Many QSR brands are taking steps to reduce environmental impact:

•Investing in renewable energy

•Optimizing energy consumption

•Implementing recycling and waste reduction programs

Plant-Based and Alternative Protein Options: Catering to the Demand for Healthier Diets: Plant-based and alternative protein options have gained traction in the QSR industry. QSR brands are offering plant-based burgers, sausages, chicken nuggets, and other meat alternatives made from plants, fungi, and other innovative ingredients to cater to the growing demand for sustainable and health-conscious food choices among consumers.

Customization and Personalization: Customization and personalization have become key strategies for QSR brands to cater to health-conscious consumers. Many QSR brands now offer customizable menu options, allowing customers to choose from a variety of ingredients, portion sizes, and preparation methods to meet their specific dietary needs and preferences. This empowers consumers to make healthier choices by selecting ingredients that align with their health goals while reducing added sugars, unhealthy fats, and sodium.

Innovation and Technology: QSR brands are leveraging technology to develop and implement sustainable practices, such as using data analytics to optimize ingredient sourcing and reduce food waste, implementing energy management systems to optimize energy consumption, and adopting innovative packaging solutions made from eco-friendly materials. Technology is also enabling QSR brands to create and promote healthier menu options, implement digital menu boards with nutritional information, and offer online ordering and delivery options for convenient and transparent food choices.

Challenges and Opportunities: While it offers significant opportunities for QSR brands, they also come with their challenges. Sourcing sustainable ingredients may pose challenges in terms of availability, cost, and consistency. Implementing eco-friendly packaging solutions may require investments in research and development, production, and supply chain management. Additionally, educating and promoting healthier menu options to consumers may require changes in marketing strategies and communication efforts.

The QSR industry is undergoing a transformation driven by sustainability and health consciousness. Consumers are demanding healthier, sustainable, and environmentally friendly food choices, and QSR brands are responding by adapting their menus, practices, and technologies. While there are challenges in navigating this shift, it presents significant opportunities for QSR brands to meet consumer preferences, drive innovation, and create a more sustainable and health-conscious future for the industry.

The hospitality industry is an integral component of the global economy, contributing significantly to its overall success. It encompasses a wide range of services including lodging, food and beverage service, event planning, tourism, and recreation. In addition to providing employment opportunities for millions around the world, it also serves as an important source of revenue for many countries. The sector has experienced tremendous growth over recent years due in part to increased globalization and improved technology which have made it easier than ever before for people to travel both domestically and internationally. This growth has resulted in greater investment into the industry by governments and private businesses alike, helping to create jobs while stimulating economic activity within local communities. As such, the hospitality industry plays a vital role in driving economic development on both local and global scales.

As the hospitality industry continues to grow, it is essential for businesses to prioritize responsible practices. This includes ensuring that guests are safe and treated with respect, as well as taking steps to reduce environmental impact. Practices such as reducing food waste and using energy-efficient equipment can help protect our planet while also helping businesses save money in the long run. Additionally, providing staff members with proper training on safety protocols and customer service etiquette will ensure a pleasant experience for both customers and employees alike. By committing to responsible hospitality practices, companies can make a positive impact on their community and environment alike.

Developing and implementing a comprehensive, industry-wide sustainability plan that covers all aspects of hospitality operations is essential to protect the environment and conserve resources. This should include measures such as reducing energy use in hotels through more efficient lighting, heating/cooling systems, and appliances; increasing recycling efforts; minimizing water usage by installing low-flow fixtures; improving air quality with better ventilation systems; eliminating single-use plastics from hotel amenities; using eco-friendly cleaning products for housekeeping duties; and creating educational programs for staff on green practices. With these initiatives in place, the hospitality industry can make meaningful progress towards achieving its sustainability goals.

One of the key benefits of responsible hospitality is its potential to boost profits. By adopting sustainable practices, businesses can reduce their operating costs by cutting down on waste and energy consumption, increase operational efficiency through improved resource management, and differentiate themselves from competitors in a crowded marketplace. In addition, sustainable practices can attract a growing market of eco-conscious consumers who are willing to pay a premium for environmentally friendly products and services as they become more aware of the importance of sustainability in our society. Implementing these changes may require an initial investment but it has been proven time and again that such investments pay off in the long run with increased customer loyalty and higher profit margins.

In conclusion, responsible hospitality is a game-changer for the industry, offering a range of benefits that extend far beyond just businesses. Consumers can benefit from better value and quality services while also feeling good about supporting companies that are making an effort to be more sustainable. Moreover, the environment and local communities will benefit from reduced emissions, waste reduction initiatives, and other sustainability efforts. By adopting sustainable practices and promoting ethical and socially responsible behaviour, hospitality businesses can differentiate themselves from competitors in a meaningful way; not only increasing profits but also creating positive impacts on their surrounding environment.

No Sector Specific Budget for Restaurants, F&B; ITC, Single Window Clearance a Miss

Restaurant Industry that has been waiting for the budget seeking some sector specific relief is again left disheartened with no specific budget allocated for the growth of the sector. Though, the budget has contingency plan for the hospitality sector which was much required but there’s lack of awareness among startups and SMEs on how to access the same.

“Union budget 2023 is out, retail industry was expecting few direct SOPs which were a complete miss from the budget, especially around Input tax credit. Keeping a positive view I see measures for bringing more cash flows in hands of individuals through relaxed tax sops, this will certainly have a direct bearing on their spends and we see this as a small window of opportunity which can benefit the retail sector with increased spending,” shared Rajat Agrawal, CEO, Barista.

Also, it’s been 3-4 years that the sector is asking for restoration of Input tax Credit on GST, Ease of Doing Business that includes over licensing and regulation hurdles in the smooth operation of the sector, and also a fair and equitable eCommerce policy for the survival and revival of the restaurants.

“We were hoping that in this budget, some critical issues such as the introduction of ITC (input tax credit), liquidity focused credit lines and single window clearance for all restaurant licenses will be looked into. It would have helped if the government would, have addressed the issue of unemployment in the hospitality sector and introduced healthy regulations in place to improve the ease of doing business and helped to generate employment in the sector,” added Teja Chekuri, Managing Partner at Ironhill India.

Commenting on the same, Vandita Purohit, Founder, Mauji Café pointed, “It's great that this budget has a contingency plan for the hospitality sector which was much needed. But, there is still a lack of awareness amongst hospitality startups with respect to how to access this for the larger benefit of the hospitality ecosystem and our economy. We appreciate this step taken by the govt of refunding 95% if the MEME startup fails, but this can also have a lot of unforeseen drawbacks for the last mile startups.

She was also of the view that MSME is a very vast category to build the budget around and it should be bifurcated according to industries so that not only one but all industries benefit from the govt offerings.

Good News Pouring in for Digital and Food-tech startup

“The budget hits all the right notes for Agritech, Foodtech and the overall startup ecosystem in India. The focus on development of vital infrastructure like railway and highways would help improve the logistics requirements of the Agri and Industrial sector. The particular focus on Green growth as well as on Millets is welcome. India is the largest producer of millets in the world and this particular focus on millets will help both domestic as well exports of millets and value added millet products,” pointed Abhishek Sinha, Co-founder, GoodDot that is one of the first vegan brand in the country.

Adding to the same, Viren D'Silva, Co- Founder at GOOD FLIPPIN’ BURGERS® shared, “It's very good news for startups that Government has extended the tax holidays by one year, i.e, till March 2024. We were hoping the government would also increase the total turnover by Rs 50 cr from the earlier 25 cr. This would have been a booster dose for startups who were incorporated after 2017 and faced the tough time.”

Also, in order to unleash innovation as well as research by start-ups, the Government has proposed a National Data Governance Policy to allow access to anonymized data. This is a great step to enable data driven R&D in the country.

“The first Budget in ‘Amrit Kaal’ comes with some major announcements w.r.t. the startup ecosystem as India is now the third largest ecosystem for start-ups globally. The Honorable Finance Minister proposed to extend the ‘date of incorporation for income tax benefits to startups’ from 31.03.23 to 31.3.24. The proposal will indeed encourage budding entrepreneurs and startup founders. Benefit of carrying forward of losses on change of shareholding of startups has been extended from 7 years of incorporation to 10 years, which is going to benefit the founders in multiple ways,” added Prerna Kalra, Co-founder and CEO of Daalchini Technologies.

As the world returns to a certain form of normalcy, new catering trends arise at a quick pace. Whether we adore them or choose to overlook them, food trends have individuals riled every year. There were some unforeseen culinary themes that did well during the year, and 2023 will be no exception. As we look ahead to the coming year, travelling, climate-friendly dining and healthy eating will strongly influence some of 2023's hottest trends in food. Learn more from Sarita Bazaz, Founder of The Food Affairs, about which cuisine trends are expected to rise to the top in the upcoming year and remain for a considerable time.

Experience-Based Catering: One of the most significant trends is people's keen interest in knowing their food source. Transparency in food service will be seen to grow more popular as people are becoming more conscientious, informed, and aware of what they are eating and where it is derived from.

Climate Change Responses: The food industry confronts the effects of climate change along with the environment. There is a shift in outlook as businesses now more than ever have a responsibility to accept and contribute to averting climate catastrophe. A localised experience that caters to the geographical conditions of the area is now widely valued in addition to being an effective method of food service. The ingredients that are readily available and appropriate for the season can also be taken into consideration when preparing food.

Progress towards Greater Sustainability: Sourcing locally is not just preferred due to climate change but also in the aim to progress towards sustainability. From ingredients sourcing to engaging with ecologically conscious vendors and eliminating food waste, all contribute to a greater good. We at The Food Affairs consciously aim to go green wherever possible from food to packaging & employ locally produced ingredients to lower the carbon footprint.

Reinstating Traditions: One sees a lot of evocative or nostalgic ideas being exchanged with each other bringing back the early 2000s trends, which leads people to long for comfort food that rekindles happy moments from home or simpler times when life was much more free-spirited and less stressful. Familiar flavours will be a rage as people crave dishes which they know will make them feel at home through an emotional connection not only through taste but also composition.

Pairings of Sweet & Salty: Even though the hot and sweet combination is still prevalent, savoury and salty flavours are growing wider as they provide the food with a distinct complex flavour.

Fusion of Daily Life Cuisine: Along with incorporating new food ideas and other cuisines, there seems to be a growing interest in fusing and blending kitchen traditions & styles. Joyful experimentation with ingredients and preparation techniques has been inspiring many and is continually expanding in the shape of new well-liked recipes. We believe that it's time to accept fusion as the New Normal and embrace glocalization!

So, let's look forward to seeing how the values of transparency, creativity, flexibility, safety, and sustainability will play out in catering in more nuanced ways in the coming year.

In the last two years, amid rising cases of Covid-19 and continued worker shortages, some fast-food restaurants closed down their dining rooms and anticipated to never reopen again. While sit-in areas where closed, the locations offered other ways of getting food whether via pickup, delivery, and drive-thru. But as the pandemic continues to change the restaurant industry, whether that’s cutting back on staff, turning to delivery, or investing in new business models like ghost kitchens, it raises the question of whether fast-food chains still need dining rooms at all.

In some cases, the loss of indoor dining will be permanent because they are investing quite a bit in changing the architecture of their restaurants. Like few McDonalds opted for drive thrus and they remained a constant even after post pandemic mess. Meanwhile, few fast food chains have been turning to ghost kitchens, which are essentially restaurants without a storefront as they would rather deliver meals themselves than outsource it to third-party delivery companies and lose the commission. And, for some restaurants, the reopening of dining rooms may come with more hassle and expenses than it’s worth.

Customers are looking for spaces to step outside

But restaurants that are in malls or have playgrounds are likely to continue to have sit-in dining, as they cater to children which is a big market. Children would like to go and get some happy meal or enjoy and get some balloons. That is part of the fast food operations. At the same time, a delivery-only restaurant limits what type of food can be delivered.

But whatever the situation may be, the projrection of having no dine-in space for any fast food outlet is not a valuable proposition yet. As  Reetesh Shukla, business head of Charcoal Concepts, K Hospitality Corp commented, “Customers are looking for spaces to step outside their homes and offices, and fast-food restaurants with seating, where you can get food served quickly, conveniently and at value for money prices, provide a space for consumers to bring their families or colleagues, and let customers experience the brand. “As we scale up Joshh in the coming years, we would provide spaces where our customers can come experience the brand and our quality promise, in person,” he informed.

Are ghost kitchens replacing dine-in need?

Fast food restaurant owners know operating successful ghost kitchens require savvy planning, but it's a risk many chains seem willing to take. Following the coronavirus pandemic and the rise of third-party delivery apps, some fast food establishments are converting to these kitchens to satisfy off-site dining demands.

There's no storefront, dining room or front-of-house staff in a ghost kitchen. Instead, a team works solely to fulfill online orders requiring delivery, space gets rented to prepare food orders made through third-party apps. The adoption of ghost kitchens isn't new, but it has surely new takers post pandemic. But not all feel the same.

“In today's changing world, there are numerous options like dine-on, cloud-kitchen , etc. But the craze for and of dining spaces for restaurants is something which no one can replace. Today, fast food goes beyond greasy burgers and fries. Millennials are looking for greasy burgers, a flawless espresso shot is whipped up in record time by a medley of music, delicious food, pleasant surroundings, and live performances,” Rohit Tandon, co-founder of Zoca Café commented. 

India has a sizable market for dining establishments, and fast food cafes are turning heads with innovative ideas and expanded menus. Fast food cafes like ZOCA, YOLO (You Only Live Once) operated by Fraterniti Foods Private Limited, have already adapted themselves as competitors in India. Fast food outlets are transforming into dining establishments with a variety of their own brands and providing a distinctive food court experience from a stand-alone restaurant. 

May get eliminated abroad but not in India

The coffee business in which Tim Hortons competes has been roiled in recent years with the spread of drive-thru coffee huts abroad. Dutch Bros, which went public last year, rocketed to become the third-largest coffee chain with a model that features no seating. But when Tim Hortons decided to enter India, they were sure of the seating model and not the drive-thru model. Indian audience and consumers when compared to international consumers vary differently in terms of preferences. 

Large fast food brands that rushed to open cloud kitchens and double down on virtual first brands in the pandemic said they are focusing more on their dine-in business and prioritizing deliveries via existing stores. Sagar Daryani, co founder and CEO at Wow! Momo, which had opened 19 stand alone cloud kitchens post the pandemic, said they will follow a more hybrid model, building stores that service both dine-in and delivery. The company operates three fast-food brands. For several chains that have for years invested in pure-play dine-in formats, cloud kitchens were an alternative revenue stream during the pandemic and not a primary one. 

Many people who did cloud kitchens as a means of survival are now witnessing fewer orders or are not looking at expanding those kitchens and are back to expanding physical outlets. 

And for the only legible substitute of dine-in for fast food chains can be drive thru which cannot be a great idea considering Indian demographics. A country like India can never manage a drive-thru restaurant in its overpopulated cities like Delhi, Kolkata, Mumbai etc. Due to urbanization, competitors in the fast-food industry are increasing and it's almost impossible for a fast-food brand to acquire a large enough space and operate a drive-in in an already overcrowded place.

Looking at the current scenario, in the future, franchises will have more choice, from choosing between smaller size restaurants with kiosks to a full on brick-and-mortar restaurant, and now dine in or takeout-only services. However, going hybrid will be the way forward for fast-food brands. 

Overtime the hospitality industry has progressed tremendously and now one does not necessarily have to get dressed up and step out to enjoy a delicious meal. We can now get lip smacking food straight from the chef’s kitchen and enjoy a restaurant like experience in the comfort of our homes all with a single click.

Who would have thought you could be eating at a restaurant in your pyjamas! The process has become so much simpler and hassle-free for a customer, no more misplaced orders or the phone calls being put on hold or listening to the engaged tone for the zillionth time. The customer can easily pick the dish by ‘most reviewed or most preferred’ from a certain restaurant /hotel. Pasta on your mind and all you got to do is punch in the search tab and there you go, a list of restaurants that serve pasta delivering to your area pops up, that’s how simple deliciousness has become. Most restaurants share pictures of the food on the menu which makes it easier for a customer to decide and confirm an order from an unfamiliar restaurant.

The convenience of delivery is so widely adapted now that not just the small restaurants but the bigger players in the market have also started to cater this service. Every hotel has a story of unique flavours hence it is also one of the primary focus to reach out to the guests visiting the hotel and also reaching out to the mass outside.

The food delivery services were a blessing in disguise for most homes during the pandemic and the industry saw a massive surge in the usage of these services. With your favourite restaurants being shut for the longest time the customers only had access to the food through home delivery. What started out as a precautionary move has now become a norm or should we say a ‘lifestyle’. Most customers have started to realise that it’s more practical to get your food delivered home than to spend your valuable time being stuck in traffic.

We also intend to bring in innovative concepts for home delivery to raise the bench mark to reach out to maximum people. The priority now is to take a restaurant like experience to the homes of the customers. We have incorporated a concept of catering with a personalised touch wherein our chef and the bartender bring in the party or celebration to your home. If you cannot come to the party, the party comes to you, all you got to do is kick back relax and get the guestlist prepared. This concept has been a rage in the western countries and we see a rising demand of the same in India. This again is a unique luxury experience as our chefs prepare the best possible menu as per the likes of the customer, each course cooked passionately and served just like it would be at a restaurant but all in the comfort of your homes. The house helps can take the break and we do not have to shout out their names to get the next course. THE Park Navi Mumbai offers this service to the guest’s comfort with a five star service at home. Hence home delivery will definitely showcase a fruitful outcome.

India is one of the world’s largest consumers of tea, with about three-fourths of the country’s total produce consumed locally. India stands fourth in terms of tea export after Kenya (including neighbouring African countries), China and Sri Lanka. However, consumers of tea in India are increasingly not getting to taste high quality premium tea varieties as most of them are exported and only a small part is supplied in domestic markets. This is happening even as the domestic tea industry is facing the onslaught from more and more coffee chains which are aggressively capturing a larger pie of the quality beverages market in India. 

According to industry insider, due to the shortage of high quality premium tea supply in India, branded tea marketing companies are forced to buy premium tea from Kenya and Sri Lanka at a very high 100 percent import duty. Such a scenario makes it very difficult for companies to aggressively increase sales of premium tea brands and take on the increasing competition from domestic and foreign coffee chains in the domestic market. The India tea market can grow by at least five percent if consumer preferences for quality tea are met and import duty is lowered.

Why tea export is important to India?

Tea worth 704.36 million dollar was exported overseas in FY21; Russia, Iran, UAE, the US and China are leading markets for export of Indian tea where flavours like Assam, Darjeeling and Nilgiri among the finest in the world, recognised for their strong flavours and intense aromas are popular. Despite this reputation, India has not been able to capitalise on its potential for tea export; it is the fourth-largest exporter (11 percent of global exports) after Kenya (28 percent), China (19 percent), and Sri Lanka (14 percent). A variety of reasons such as lack of access to capital, inefficient supply chains and non-adaptability to changing trends and technologies can be held responsible.

Early this year, tea industry has urged the government to come up with schemes to help increase tea exports from India and give financial support to set up tea lounges to promote tea drinking in the country in the upcoming budget. Exports of Indian tea have dwindled by 9 percent in the first ten months of 2021 compared to the same period of the previous year and it is unlikely to cross 200 million kg in 2021.

India is working on a strategy to fill the supply gaps that have opened up in the global tea market following the sudden economic crisis which engulfed Sri Lanka, the world’s largest tea exporter. Sejal Purohit, founder of Seven Spring shared that premium tea leaves are getting exported because of better prices than homeland. There is an awareness and demand. Most importantly government supports export hence the respective companies get a lot of benefits and aids. Purohit also added that it adds value to the company's brand positioning in the market.

Why India needs to raise the bar for premium tea?

According to the industry stakeholders retailing of premium teas through specialized ‘Tea Boutiques’ should be encouraged and financially supported by the Tea Board as this popularizes the concept of drinking specialty teas in the country. This will not only encourage people to imbibe a healthy lifestyle, but will surely help the tea industry in these troubled times of production loss owing to climate change and other factors, especially in Darjeeling.

But things are looking to improve. “I would say post the pandemic all of us have realized the value of health. As a result, we have started showing interest in health products and educating ourselves. Due to this, there is a rise in premium quality tea. Moreover, the spending power has been increased for the health and lifestyle segment products. Teas like white tea, Matcha, Oolong, and Darjeeling First flush which fall into the premium category are packed and picked because of lots of health benefits,” Purohit commented.

Indian tea is also at the centre of indigenous holistic wellness traditions, interest in which has grown tremendously since the Covid-19 pandemic. An uptick in demand for herbal and organic teas has created a shift in consumer purchasing habits. More people are now looking to buy domestically produced products. This holds potential for Indian tea to expand its reach.

Another major trend amongst the middle and upper income level consumers in India in the past few years has been the increasing attraction for ‘organic’ products. Considering the benefits for organic and green tea, there has been a surge in the demand for these types of tea varieties over the last few years. But, for few companies, they have been unable to meet this growing demand as supply of organic tea is very limited in India. 

Interventions needed from the govt

“Markets are driven largely by supply and demand for tea. Quality tea demand has increased over the year and positively impacted the industry from the consumers end directly,” Rudra Chatterjee, managing director of Luxmi Group shared. According to him, for tea businesses, rationalization of high logistics cost, especially costs of shipment etc. can be crucial factors to resolve. “Also a focus on quality tea manufacturing across Bought leaf and organized sector help the industry to maintain consistency in quality of tea that again helps manufacturers as well as consumers,” he further added.

Mirroring the sentiment, Piyush Desai, managing director of Wagh Bakri had shared that the priority should be to increase domestic consumption of tea. As per him, there will be severe competition in the international tea market. On the other hand the domestic market sales and marketing by competing beverage coffee is rapidly creating challenge to the consumption of tea. The branded tea players will have to aggressively taken on these challenges and their success will hinge on the supply of high quality premium tea.

What are tea companies now doing?

A multi-million-dollar industry, India's tea manufacturing industry has not just helped employ hundreds of thousands of workers but also put the country on the map for quality tea exports.Tea has become India’s national identity of sorts. From high quality first, flush harvests steeped only for a set number of minutes to homemade tea quickly brewed for friends and family, this beverage has managed to remain a constant even as the rest of the country was metamorphosing.

Tea companies are now growing tremendously and are introducing more varieties that are tasty as well as healthy. India, a predominantly tea-drinking nation with its swathes of tea-growing valleys, is eyeing the top spot for quality tea production in the world. And, homegrown brands have been helping preserve the rich heritage of tea drinking in the country. By translating consumer requirements to farmers, brands can create sustainable supply chains that answer to changing market trends and create a market for premium quality Indian tea in all corners of the nation.

At the point when time is the richest thing in the existence of twenty to thirty-year-olds, imparting a few quality minutes to the family is the best present for them. Obviously, great food brings individuals closer, and that too at the world's most comfortable spot—Home. Along these lines, rather than investing energy in replacement and standing by long for an empty table, individuals lean toward partaking in the food of their cherished cafes' at home, rather than killing their valuable time in feasting out. This change in outlook as far as individuals can tell alongside quick headways in business kitchens and simple web openness on cell phones turns into a crucial impetus to the runaway achievement of online food aggregators like Zomato, Swiggy, Faasos, and numerous such players, however, this problematic progress was inconceivable without a clever idea, i.e., Cloud Kitchen, which is the distinct advantage in the ceaseless development of food startup aggregators.

Riding on the expanded by power and developing interest for non-home prepared food, the Indian internet-based food conveyance market (aggregators and cloud kitchen) is relied upon to be a more than $5 billion open door before the year's over 2023. The cloud kitchens projected market size in India is believed to touch $1.05 billion by 2023.

According to information referenced in that report, there were over 400 cloud kitchens by December 2018 worked by central parts like Faasos, Box8, FreshMenu, Biryani by Kilo, Sushiya, and Innerchef. The current numbers for which have expanded considerably. Ascribing to the ascent in several cloud kitchens, the food conveyance administration market in India has additionally developed a wide margin.

Each savvy business visionary not just imagines his business to use the current open doors, yet in addition plans for future developments. Being exceptionally adaptable, profoundly effective, and savvy types of gear control these cloud kitchens that not just help in dealing with the rising number of requests easily, yet additionally guarantee consistency in quality across the kitchens. Such apparatuses can be utilized for doing diverse undertakings, for example, a brilliant combi-stove plays out an assortment of assignments like barbecuing, broiling, baking, steaming, stewing and so on inside a space of not exactly around 1 m², with the assistance of right embellishments.

The mixture of cloud kitchens with food aggregators has totally re-imagined the F&B market in India

Food aggregators have worked really hard in the past in fostering a decent nexus between apparition kitchens and set up eateries or orders of things in the metros. The collaboration of cloud kitchens with food outlets has reclassified the F&B market in our country.

With an observable shift of buyers to the web-based food requesting stages, the market has seen new players too attempting to solidify their position. Future Group, which runs India's greatest corporate store, Big Bazar is ready to begin its cloud kitchen vertical. The gathering is hoping to convey reasonable dinners at the doorsteps of buyers under the haze kitchen idea. Likewise, then again, the worldwide online business behemoth, Amazon isn't a long way behind in foraying into cloud kitchens. According to the market reports, Amazon has additionally picked Bangalore for its lady kitchen.

Today, a cell phone is not a more specialized gadget, the instrument changes over a need into an open door and a thought into a business. Online food conveyance commercial centers are ideal guides to it. Right from giving fast conveyance of food to millennial clients, to offering fundamental elements of accomplishment to eateries and cloud kitchens via client expansion and maintenance, online conveyance accomplices are giving the fundamental push to this area and there is an incredible future ahead for them.

From traditional ordering via phone calls to digital menus, it is now the age of self-ordering. Self-ordering is anticipated to be the future of the restaurant industry on the back of the myriad benefits they offer to customers as well as the industry stakeholders. One major reason why self-ordering is shaping the future of the restaurant industry is the elimination of long queues, allowing customers to place their orders faster. Customers now have the convenience of ordering at their own pace without having to wait for the cashier to take their orders. Restaurants on the other hand now have the convenience of quick changes in the menu, eliminating staff cost and a better monitoring of orders.

Research shows that most people prefer visiting an outlet if they are offered the convenience of ordering via self-ordering kiosks. Furthermore, just five people lining up are sufficient to drive away 57 percent of the prospective customers to a competitor outlet. This makes it all the more evident that long queues are bad for business. However, it is now a thing of the past with the arrival of self-ordering kiosks. 

Post Covid-19, the attention has now shifted to digital self-ordering systems like QR code ordering. To minimize touch points for customers and reduce the need for frequent sanitation of self-ordering kiosk screens, restaurants have introduced next gen kiosks that can be accessed via customers’ mobile phones. Customers can simply scan the QR code and access the restaurant menu on their phones, thereby facilitating easy ordering. The entire ordering and payment procedure is now automated, freeing the cashiers and waiters to focus on customer service. In time, such technology are set to become the standard across multiple formats, saving ample time and resources.

Answering the labour shortage crisis

Across the board, labour poses the greatest challenge for restaurant operators, both in terms of driving supply chain shortages and limiting operational capacity. To adapt, many restaurants are temporarily closing or cutting their hours. In practice, this often means opening later or closing earlier than usual, or eliminating a shift, such as breakfast or lunch, altogether. Several of the companies have revealed that they are raising menu prices to offset rising costs from labour, raw materials, and other inputs

Nevertheless, increasing prices has long been known to deter potential consumers. Implementing self-ordering technology gets to the root of the problem by decreasing operating costs while raising menu prices merely serves to offset the problem through an unsustainable quick fix. As consumer preferences continue to shift post pandemic, many customers may be less willing to pay higher prices for their favourite meals and thus take their business elsewhere.

“Self-ordering technology addresses the direct effects of the labour shortage by decreasing operating costs while improving the customer experience. While all of the aforementioned fixes to the labour shortage negatively impact consumers and may decrease profits over time, self-ordering technology works to drive incremental revenue and streamline operations at the same time. Not to forget, your consumers will be loyal to your brand and not to the aggregators which will give better insights into performance metrics,” Avanish Agarwal, head marketing at Flax commented.

Technology enhancing customer experience

From children to millennials to the geriatric population, everyone is accustomed to mobile phones today. Thanks to the sheer convenience, people now opt for ordering online, be it food, appliances, clothing, medicines, or groceries! By simplifying order procedures, technology is actually luring more customers into ordering online. Even if the queues to the cashier and kiosk were equal, a majority of the population would still go about ordering from tech, as opposed to doing it manually. 

All the information about the menu items can now be readily provided to the customers, ridding them of the confusion and doubts pertaining to nutritional value or ingredients used. Furthermore, just browsing through the entire menu at their own pace makes for a positive experience.

Sonali Lakhotia, founder and owner of Potboiler feels that contactless dining in the post pandemic world has helped us interact with guests in a very different way.  “Taking orders on the tables has become much easier. Our servers can now simply use a tab or their own phone to take and punch orders. What has also changed is the way guests place orders. We see a shift where guests opt for self-scan and order. It definitely helps in operations where the servers need not takedown orders on notebooks and then shift it for billing or kots.  We have even shifted to sending ebills or guests can simply request for ebill from the comfort of their tables,” he said.

Increasing customer acceptability

It’s clear that self-ordering POS systems are growing in popularity. Raghav Khullar, chef-owner at Caffeine ‘n’ Carburateurs shared that customers earlier strained to have adopted the technology have now transitioned into it via QR code based menus during the pandemic. “Reduced wait times, improved order accuracy, and, most importantly, upsell prompts to generate larger cheque sizes are some of the key benefits the technology provides to a restaurant,” he added.

Self-ordering has expanded beyond just pizza delivery and fast food to include a broad spectrum of restaurant types, including fine food, family restaurants, and bars to make it easier for customers to get what they need quickly and accurately which all help your bottom line no matter what type of restaurant one operates.

Lastly, self-ordering platforms are also a good channel for the updation or redemption of loyalty points. It is no brainer that customers keep coming back to their favourite restaurants, the ones they are loyal to. Self-ordering kiosks and platforms provide with the option of easily integrating the restaurant loyalty programs that reward customers with redeemable points as per their frequency of visiting or their order amount. 

Not only does this strategy keep customers satisfied, but it also encourages them to use self-ordering platforms more often since they could have a reward waiting for them in the end! While the pandemic might just be the reason for this shift, but the shift is surely for the larger good, solving a larger purpose that could eventually bring down many hassles from the restaurant operation.

The Covid-19 pandemic and resulting lockdowns over the past two years affected every industry across the globe, but the impact on the restaurant business industry was catastrophic. Restaurants were decimated, food service providers couldn’t stay afloat which challenged outlets to shut shop. But mostly the ill-effect were seen in restaurants situated in the tourist destinations as there was absolutely no business.

As per The Federation of Hotel & Restaurant Associations of India (FHRAI), owing to financial losses during the first wave, almost 40 percent of restaurants in India have shut down permanently. And about 20 percent haven’t bounced back fully and the remaining continue to run in losses. But things are less worrying now. Those in leisure destinations like Goa, Himachal, Rajasthan etc are now seeing revenues rise as people from neighbouring cities are flocking there for staycations giving revenues in larger ticket sizes.

Since the decline of the third wave, and further relaxation of travel restrictions across states, people are looking forward to taking much needed vacations with family and friends or even some time off alone. The concept of cloud kitchens has also gained a lot of steam, with many foodservice providers exploring it as a possible cost saving alternative to dine in restaurants. But, luckily for restaurants that are residing in tourist destinations need not to think of tweaking and reinventing while they are happily serving the patrons again, right on the table serving fresh as it was during pre pandemic days. We caught up with four such restaurants situated in the most demanded tourist destinations in India to know how far they have come from the ‘Covid-effect’

Wake and Bake, Shimla

Welcoming the crowd with its bright yellow windows Wake and Bake has always been a hotspot for tourists in Shimla. The café with three seating areas, one being the rooftop is known for its continental and Italian dishes served with the view of mall road in Shimla. Before the pandemic, the café occasionally hosted local book clubs and chess clubs along with impromptu jam sessions and was a perfect spot to catch a break for the tourists who get tired of strolling around mall road. Like all the restaurants and cafes in Shimla, Wake and Bake too faced a hit during the peak but remained few of the restaurants that did not shut doors amid crisis. Now when Shimla is gearing up to welcome the flock for the upcoming summer season, Wake and Bake is all set to serve the best. 

“From February onwards we are seeing a good number of traction. We have completely recovered from the pandemic induced losses and are ready to make good money this season. Last year we did good business but suffered from staff crunch. But I’m happy to inform that we are now fully operational with a complete staff and menu list. Yes, weekends are our busiest days where mostly we see family travelling from Punjab and Chandigarh,” the owner of the cafe informed.

Café Le Pondicherry

Determined holidaymakers are arriving increasingly frequent in the city of Pondicherry. Dilip Kapur who runs two of Puducherry’s most popular hotels, The Promenade and heritage hotel, Le Dupleix launched a café, which he runs with Ruth Sequeira. Appropriately enough for a space that attempts to recapture the glamour of the little French town, it’s called ‘Le Pondicherry.’

“People want a holiday, a little escape. They are looking for that French Pondi, well more French tropics, with space to relax,” he says, “a place with great croissants!” He further added, “When we started this, we restored an old French colonial house and opened up the atrium to create this very ‘Pondi’ store. But now, in a few years, Pondi will become a city and what reason is there for Casablanca to exist.” The answer, he felt, was to create a space for both local and travellers, so they can relax and recharge and not to mention tourism in Pondicherry is witnessing a great response post second wave.

Pondicherry although overloaded with a lot of eating options till the stretch of Auroville has enough more rooms for new restaurateurs to grow. Covid altogether has not affected the f&b ecosystem of the town much.

Millets of Mewar, Udaipur

Even before the pandemic, Millets of Mewar in Udaipur attracted much-needed eyeballs. Reflecting the traditional culture of India, the cuisines at the restaurant are made with the utmost authenticity of the culture and heritage. To support other local small business owners and farmers, the restaurant uses locally sourced and produced, organically grown ingredients, wherever and whenever possible. The restaurant serves local millets, Rajasthani dishes, vegan, gluten-free, raw food, less oil and organic dishes.

Not just Indian travellers but international tourists possessed a huge clientele base for the restaurant. Following a dismal January, customers started coming back last month and the chain increased rates by 15 percent compared to February last year. Encouraged by rising demand, the restaurant has expanded its seating capacity by 20 percent. “We continue to see domestic demand gain traction, assisting average daily rates to perform better with each presiding week,” founder Sunny Manoj commented.

Baba Au Rhum, Goa

The effect of this mass exodus from cities into the smallest state in India is evident today not only in Goa’s rising rents and unabated construction frenzy, but also in a slew of new restaurant openings chains that are relocating or expanding to serve the ongoing #WorkFromGoa movement. In the pandemic haze, the destination has emerged as the favourite meeting point for a diverse horde of vacationers during this age of travel restrictions. Add to this cheaper rents, lower overhead costs, affordable licenses and the reliable pleasures of the freshest seafood, and you have an abridged tutorial on why Goa is a charm for most restaurateurs today. 

EaseMyTrip said there has been a 40 to 50 percent jump in advance air ticket bookings for the long weekends as compared to the same period last year. Run by Dayini Feraud, Baba Au Rhum in Anjuna Goa is one of the most exceptional cafes in that area. Comes in with a great ambience and food but mostly stocked up with people making a prior reservations is mandatory.

“The pent up demand has a lot to do with the fact that the dynamics and demographics in Goa changed drastically over the last two years. A lot of our clientele moved to Goa, not only for the lockdown but they continued to see value in moving there, and this made us believe that it would possibly be a good idea to explore new innovations now, Feraud mentioned while informing that till April this year, he is expecting to close 20x sales compared to last year.

One reason for this growth expectation is the overall aspect of rise in consumption and travelling among customers. While offices are opening up, people have started planning out their holidays in advance. Even those who are working from home have started moving out during weekdays and weekends now. Additionally, newer trends like education tourism, staycations, workstations, and homestays are also expected to generate revenue in the coming times and help the industry to get back on its feet.

Despite the pandemic, the launch of Magna and the entire learning experience has been a boon for me in particular, as a restauranteur. When I got into the restaurant business, the pandemic had just begun. Regardless of that, the owners and the landlords that I dealt with were extremely kind and considerate towards me and my business. They were co-operative enough to lower the rental rates for me, something that I did not expect anyone to do. In fact, I got lucky with my staff too. As was the state of the country and perhaps the world, experienced people lost their jobs due to COVID. I came across a few such who were looking for new opportunities and I got to tap into their resources and work with them for this project. This mutually beneficial development made me realise how grateful I was to the universe that supported me to achieve my dream that Magna is.

Innovation for growth

In these past two years, I had the opportunity to successfully launch four new restaurants. And, because of this uncertainty that the pandemic bought on us, I could play around with newer concepts for my restaurants. This entire journey has been sort of an eye-opener for me in terms of better understanding the market. The market is now different compared to the pre-pandemic era.People’s behaviour and habits have changed. They now prefer to have healthier meals and have become health conscious. The aim to dine out has also moved towards enjoying themselves outside the house and surprisingly they’re willing to spend moreon meals in restaurants as compared to pre-pandemic.

“I’m really happy I got to experience hospitality in this era and I’m looking forward to working into a post-pandemic time. In 2022, we will hopefully grow as an industry because people are tired of staying at home and want to have the chance to finally be out in the world.” Home-deliveries and dine-in have been the norm for a while now. So, I’m trying to offer experiential dining in my restaurants to give people something to look forward to.

Challenges faced

One of the biggest challenges that I faced was in completing the project was of Magna. It was delayed thrice due to the entire covid situation. Twice, the work came to a halt because the labours tested positive, so the TMC came and shut down construction. We had to quarantine our labours for 14 days as per the rules. It was also very difficult for other labours to come during the lockdown and given the situation in some areas. Few had gone back to their hometowns. Acquisition of materials was tough. I had to get them at a greater cost than I would have normally in the market. So, delaying the project was definitely the most troublesome part. It required an increased input of money and a higher risk factor for my labours and for my team too. As a business, it not only affected my finances but also our plans for the launch of Magna like our marketing and promotion plans.

A challenge that I’m currently facing is the frequent change of the operating hours for the restaurants. There is no stability and we have to keep changing our routines and operations as per the protocols. As a restauranteur, it is very difficult to predict or comprehend the behaviour of the customers. We can’t tell the number of people expected to visit each day. Usually, we have a certain projection for the weekdays and weekends, but due to covid it has become unpredictable and it feels like a roller-coaster ride all the time. The additional procedures with sanitisation require us to always be prepared and very alert, as we are not able to tell what to expect. Things like temperature control, double vaccination and other covid protocols add restrictions to a certain extent.

On top of this, if there is any speculation of a lockdown or the rules become stricter with early shut downs of restaurants, there tend to be a huge dip in the market that harms the business. I would say, it has been a great learning experience in terms of understanding how to handle staff, guests and running operations during such times.

Innovation during this time

Considering how a lot of habits, rules and needs changed due to covid, I changed the concept of Magna as well as its name around 3 times. I believe that you can only progress when you change with the changing times. It is important to adapt to your surroundings. Keeping this in mind, we created Magna to be an all-daycafé and bar. Magna is also a great place for brunch that offers exceptional coffees, freaky shakes as well as mocktails. We have incorporated some artisanal cocktails too. We have also changed from a single cuisine restaurant to a multi-cuisine restaurant, that caters to all tastebuds.

Our target market is wide – from 16 year olds to 45 year olds – we want Magna to be a go-to place for everyone. These improvisions have been one of the best possible outcomes of covid, which would not have happened otherwise. As a casual dining spot, Magnais going to be a fresh breath of air for the Thane market. The first of its kind, this is a place where one can relax with their friends, work with colleagues, have a romantic dinner planned with their loved one, or just create unforgettable memories with their family and friends.

The innovation that we have welcomed is creating this new concept of an all-day café that turns into a bar by sunset. We also had to work on accommodating a smaller crowdin one place, an effect of the covid induced fearin the people in general. So, we revised our seating capacity and reduced it by incorporating grand furniture, hence the word Magna which is short for ‘magnificent’. We added grandeur to the place, a refreshing change after the confinement everyone has been in for months during the lockdown. Our larger than life furniture along with experiential diningcomes with seating places like the royal victorias (baggi). There is also a swing area with a huge dome. With respect to the space, this also allows privacy to the guests while dining. We did not want to create a cramped or a close and compact place to have your meal.

In this new post-covid era, I believe that the time for close dancing in a crowded bar is gone. Now it is all about having a good conversation with an old friend and having intimate parties with close friends and family. And Magna Café and Bar is for just that. We provide a unique affair of one-of-a-kind food courses, espresso variants and cocktail recipes in this multi-cuisine restaurant. We have also kept in mind the fact that people have become very particular about where their food comes from. So, we prepare all our ingredients fresh in the kitchen, from sauces and doughs to syrups for cocktails, which is how we have been inventive in our menu. Hence the food at Magna not only looks delicious but is also freshly made. I also believe that the creativity in the food menu will also attract people to try out new things, dishes that they’ve never tried before. It is definitely refreshing to step out into a restaurant and look forward to unique items on the menu.

Through these innovations, we’re trying to refine and uplift the food palette of the Thane market. We have invented items like the cold pressed dark chocolate with orange peels served in a margarita glass. Mocktails with infusions like Better Together, which is a mix of fruits like strawberries, peaches and kiwi served with ginger-ale. Food innovations include a paneer tikka croissant sandwich, freaky shakes, pink tiramisu, pink hummus, almond cutlets and much more.

Back in 2017, food trucks were a big trend in India. Customers who were looking for varied flavours and options found food trucks to be an uncommon and interesting concept of serving food. Their love for street food rekindled with this format, which is why food trucks were being preferred to dine-in ambiences. The cheap and cost-effective solution to starting a restaurant generated a lot of revenue for the industry. 

Opening a food truck is much cheaper than opening a restaurant, and therefore a much more tangible goal for those wishing to serve their community. With a comparably low initial investment, people can see their financial freedom just a few years down the road. Once they break even and pay off any loans, as long as their food truck continues to make a profit, they will have gained financial freedom doing what they love. This is one of the major reasons why people enter this domain.

However, after a phase of prolonged growth, food trucks, just like the other restaurant formats, had to bear the brunt of Covid-19. There was a sharp decline in the restaurant industry in Q2 of 2020. Today, even though the dine-in restaurants and QSR chains have restarted reopening, the future of food trucks is still to be thought about. Many unfortunately have closed their services forever. 

The question that now stands is, are food trucks still a viable option after the struggling restaurant industry in India. It is pretty obvious what impact Covid-19 has had on the food trucks in India. Since it’s a business that literally operates on the road, it became all the more unsafe and unhygienic for the customers to visit the food trucks and enjoy their meals in crowds.

With a nationwide lockdown to contain the virus, the streets went empty. People on their way to offices and colleges were no longer there to grab a quick bite off the food trucks. There was no chance of any food or music festivals happening either. All the events or sites where food trucks could make their sales were put on hold or had negligible footfall. The vehicles thus stayed empty and stationary.

Challenges that existed before pandemic

For the food truck business to flourish, some challenges always existed. One can control the food quality and the business plan but can’t control the weather. And in India weather is a huge challenge for the operators. To continue the flow, there should be a proper selection of a location in order to attract the right set of customers / most trafficked areas just at the right time. Thus location always imposed uncertainties. 

Dealing with the local municipality and government officials is another challenge in this field and one should have all his/her contacts handy to upkeep the truck on road. Though licensing is not defined for food trucks in India, licenses like FDA license, NOC from traffic police, fire license for kitchen, police NOC, etc are required to be taken which is a tedious process. In India there is no association or regulatory body assigned by the government for establishing a food truck business. Licensing for food trucks in India is highly unorganised and is the most time consuming and burdensome task.

Sagar, Owner of Amigo Food Trucks said, “The food truck business has a huge potential which will be unlocked only when the government comes out with some regulations. This business is much unorganised and the owners of the business face a lot of challenges, due to lack of any regulation, even the municipal corporations and police of cities have no authority to formulate any rules or guidelines.”

Lastly, parking space is a major issue and there is no clarity on rules and regulations pertaining to food truck parking. The food truck owners feel that no designated parking space often affects their business.

Is different from running a restaurant

“We are approaching our three year anniversary in March, in my opinion, I believe that many people that decide to get in the food truck business do not appreciate the amount of work involved, which is the number one reason why they fail. They are not prepared to work so hard, therefore, throwing in the towel within the first year. It is very different from running a restaurant,” Karan Marwar, Owner of a Food Truck in Dehradun stated. 

In a restaurant, there are staff for all the different positions required to run the business along with the fact that it is open in the am and close in the pm. With a food truck, the owner may be the Chef, prep cook, line cook, dishwasher, cleaning crew, etc. “If you are running a lunch service along with a dinner service, the truck has to be turned over for each service and then travel to each venue. As you can see it is double if not triple the work,” Marwar added.

However, food trucks fail for the same reasons as restaurants. Owners often lack operating capital, a true understanding of cash flow versus profit and lack an executable plan. And the low barrier of entry attracts a high number of operators that may not be prepared for small business ownership.

Mechanical Failures

“We run expensive businesses. The cost of gas, propane, storage, commercial kitchen rental, employee, not to mention food costs. There are a lot of expenses running a food truck. One expense often gone unnoticed or accounted for is maintenance on your vehicle. Trucks breaks down! Equipment breaks down! Lots of the food truck owners are buying old trucks, they put a new wrap on it and then hit the road. Then a transmission blows, the gas leaks, the radiator breaks, the list can go on and on. Before you know it you have spent thousands of additional dollars that you did not budget for. You have a new truck and have a hard time making ends meet regardless. The cost is too great, and you go under,” Deepika Rao of The Food Truck Company in Pondicherry added.

The food trucks are customised commercial vehicles which come in different sizes. The cost of a vehicle depends on numerous factors. Entrepreneurs often opt for pre-owned vehicles. The cost of customising a truck lies between INR 1 lakh to INR 5 lakh depending on the type of vehicle. 

Is there hope? 

Even though the impact of Covid-19 has weakened the food truck market, there is still hope left for the same. The convenience that lured customers to visit food trucks means that they are still relevant in the post-pandemic era. However, some extra efforts need to be put in by the food truck owners to attract customers once again. 

Food delivery services and takeaways have saved the restaurant industry from draining out. They seem to be the only practical solution for every restaurant format to keep the cash coming in. Many food trucks like the Bombay Food Truck have turned to deliveries looking at the number of customers craving for the food and experience that they offer.

Not just this, many food truck owners have started providing meal kits to keep their business afloat during the crisis by creating a new revenue stream. One can also drive the food truck to small community gatherings and make sales there via catering.

Tapping on the flexibility factor

From the business perspective, food trucks seem to be more survivable than dine-in restaurants, given their operational attributes. The flexibility and freedom to drive the food truck around the city help to attract more customers and visit more places. Unlike dine-in restaurants, where it is impossible to change locations, food trucks can explore more places and gather more customers.

However, if one is looking to open a food truck business amidst the pandemic, one needs to be wary of customer safety. Following social distancing norms should not be forgotten while serving a throng of customers. Food trucks lack dining spaces and ambiences and this bodes well for them. Social distancing can be followed more efficiently in open spaces than a queue limited to the back wall of the restaurant. The absence of dining spaces minimizes the touchpoints responsible for the spread of the virus. Customers can either take away their orders or eat them in their own space, like a car, without having to worry about getting infected by the virus.

Can low overhead costs attract more investors?

One of the chief aims of restaurateurs, amidst the pandemic, is to save their capital and utilize it in the best possible way. No format is as cost-efficient as food trucks, which is why they have high hopes of surviving the pandemic and a great potential for the future. 

A food truck business consists of just two staff members, one truck, inventory and one delivery personnel if required. There is no dining space which further cuts the labour and maintenance cost of the ambience. Moreover, a one-time investment in an appropriate truck eliminates the monthly rental costs too. 

Even though one might think that, out of all restaurant formats, food trucks might suffer the most losses due to Covid-19 as they are out there on the street, this might not actually be true. The way they operate, in fact, keeps them on the safer side in both safety and financial aspects, thereby making them more viable than other restaurant formats.

In India, food trucks stand a chance because people want good food at reasonable prices available near to them especially in these times when Covid-19 has shaken the economy and business of big and small restaurants. Also, with more people coming into this business scope of finding regional dishes on food trucks is high, giving yet again another area to introspect. 

Currently, the finance ministry is preparing for the upcoming fiscal year 2022-2022, for which the union budget meeting will take place on Feb 1, 2022. With their goal being emerging India from the economic slump that resulted from the pandemic, while simultaneously creating a budget that can prepare the market from the approached 3rd wave. The government has a lot to contemplate from the low industrial output and recessions of service demand ahead of the meeting.

Subsequently, industries like quick food restaurants and F&B highly anticipate their evaluation. It is time for the government to restore tax credit, and there should be a sanctioned loan for the industry. The restaurant industry suffers a lot because of the court's multiple operating hours and capacity restrictions and the lack of support from several property owners. Subsequently, the industry desires low interest at 2 % or interest-free subsidised along with a lower tax structure. It could help restaurants shut down permanently due to Covid-19 restarting again with low-interest working capital loans. As none of the previous years' meetings came to their relief, the expectations from this fiscal year become more critical than before. Here are the budget expectations of quick-service restaurants in India.

The restaurant industry actively seeks tax holidays: When the pandemic began in 2021, the government assigned collateral fees loans of 3 lakh crore to MSMEs to improve the restaurants and the working capital requirements. These loans get sanctioned with a one-year moratorium period with repayment until four years. However, restaurateurs did not witness any massive benefit from the move because eventually, they still had to pay off their loans. Several states that Moratoriums didn't work for them. Instead, they would prefer implementing a tax holiday that could provide them relaxation from paying sales tax for a year.

The quick-service restaurants are highly pursuing the government to implement tax holidays and reduce fees from the excise department. According to India's national reports restaurant association ( the representative body of restaurants), restaurants witnessed their business halving from 4.23 trillion Rs in 2020 to 2.0 trillion Rs in 2021. Apart from that, the pandemic resulted in the closing of nearly 30% of the restaurants permanently. 

GST input tax credit is long due in the quick-service restaurant industry: For more than four years, the industry has been demanding clarity regarding GST input credit. Simply putting the scenario, when a restaurant buys a product or goods item for cooking, they can pay a direct GST on that product to the government. The range of tax could be from 5% to 28% on the input bought. Furthermore, when selling the food to the consumer, they are charged 2.5% GST and 2.5% SGST. But the restaurants do not receive any input credit for the goods they purchased. It displays a comparative drawback for the restaurant and food industry, as other sectors receive their input credit back, making restaurant chains the only industry in India liable for GST input. They have to pay a considerable part to the government as an up-front at the beginning of each year. Especially in the Covid era, when it took restaurants almost a year to open their business, the GST tax input became a huge burden. Therefore, the sectors seek a GST tax input implementation from the government. Still, due to the restaurant industry not falling under any particular assigned ministry, often they are not nudged to be prioritised.

A licence clearance mechanism can help during the closed months: Each state is responsible for assigning the licensing of the restaurant industry, including fees that are paid to the excise department for various kinds of liquor. Most restaurants had already spent a hefty price for their license to the state excise when the Covid 19-second wave rose in April 2021.

It is collected upfront in March each year, after which restaurants were primarily ordered shut for two months. Similarly, this year, Omicron Variant and daily cases led to the repeated shutting down of restaurants. This became a deficit trend for the business as it practically runs on generating cash flow, so when there is service restriction like this along with mandated heavy license fees, the industry gets harmed severely. 

This year the government is expected to show leniency towards the restaurant chains and understand that they are substantial employment generators with high economic benefits. The GOI can decide to extend the license renewal policy from three to five years to resolve the issue. Likewise, single-window license clearance should be considered instead of adding it to the cost of the business; it will enable chains to carry the business more smoothly and help lessen the burden.

Furthermore, the GST structure has a chaotic distribution, which often cause a lot of confusion for the in-house restaurants. For instance, alcohol gets purchased under excise; however, it should be under the GST net. Making the tax distribution consistent would help reduce the difficulties, allowing the industry to put their full attention into widening their business scale.

Conclusion

In FY-2022, cloud kitchens and quick service restaurants have together developed fine dine restaurants, bars, pubs, and clubs that have been a success, despite the pandemic. The Indian food service industry (FSI) is growing 9 % CAGR over F20-F25. As per Motilal Oswal Financial Services (MOFSL), quick service restaurants and FSI's growth is primarily driven by urbanisation, rising income levels, and innovative offers that appeal to the millennials. As the dynamics of the F&B space is growing, so is the food tech and food delivery chains. The post-pandemic world will witness a high demand within the FSI India which is led by a sustained rate of high food delivery during the pandemic. Further, these estimates get elevated due to consumers' increased adoption of technology.

So, to firm the rise of quick-service restaurants and F&B chains, things like liquidity, support tax rationalisation, moratoriums, tax reliefs, incentives etc., should be thoroughly discussed and implemented accordingly by the government during the union meeting. This can become critical for the restaurant industry to thrive further than the other sectors.

The Omicron threat has hit the restaurant industry which was slowly bouncing back after the second wave in March and April last year, with the business down by anywhere between 30 percent to 60 percent. November and December last showed the promise of the industry getting back on its toes but the Omicron threat has now damaged the hopes.

The dent in consumer confidence is palpable amid growing restrictions on travel, drinking and dining. With cities like Mumbai and Delhi imposing strict new curbs like night curfews and limiting restaurant dining to 50 per cent to counter the third wave, a degree of pre-vaccine dread has crept back in. Restaurants of all stripes, from well-off multi-city chains to tiny artisan cafes, are feeling the heat.

With a bailout unlikely, it is probable that the industry will continue to wrestle with staffing issues, limited resources and ingredient availability in the coming months. The road to recovery is a long haul. But it’s not all gloom and doom. Optimism still reigns in the restaurant world, partly because of the reportedly low virulence of Omicron. Also, people are more prepared this time around. With a Covid playbook in place, the industry is in a far better place than it was a year ago. So while the Omicron is here to stay (at least for a while), there are few things that restaurant owners can think of to come out of the blues.

Navigate through uncertainties: While the revival process is on, the only way forward is to survive and thrive. Having learnt major lessons in the past two years, it's now much important to navigate through the uncertainties and mitigate risk. Making business decisions that can thrive through new scenarios and a new wave is now imperative. There is much opportunity that awaits in the sector and the future looks bright.  

Through all its peaks and troughs, 2021 was a year of extraordinary Covid-19 learning. “There was a time when people were sceptical about even ordering food from restaurants. The next phase was for them to feel safe enough to dine in again. Today, people have accepted a new kind of reality of enjoying the dining experiences, but with norms set by restaurants. We believe this is how we will continue to evolve,” said Sameer Seth, partner Hunger Inc Hospitality that operate The Bombay Canteen, O Pedro and Bombay Sweet Shop restaurants in Mumbai.

Change of mindset: Restaurateurs need to understand that it is a new world and accept the pros and cons. Every stakeholder will have to do things in the right manner, be it suppliers, vendors, customers, as well as the government. Shutting down and restrictions will further damage the sentiments that will have a long term effect. Going forward, defined and strict SOPs should be formed and should be followed without further taking a decision of curfew, restrictions or shutdowns. The business owners along with the stakeholders should further learn to work with the changing business model and newer ways of increasing revenue.

Sharpen the knives: One opportunity, since business is slow and there is less inventory coming in, is to learn how to better manage food costs, potentially revamp the menu and widen margins. Check out the historic menu trends, popular dishes, and items that are more cost and effort than they’re worth. Trim down the menu before reopening the dining service and take off items that weren’t selling pre-Covid. Owners can take this time to also prepare for reopening and develop a digital marketing content strategy to hit the ground running when is ready to open doors. Create event announcement images or videos, redesign the website, or even test out paid advertising like Google to promote in-restaurant dining experience.

Look at employees’ wellbeing: Lives are important but so is the livelihood. Indian restaurant industry shrank 53 percent in the pandemic year. The tragic irony is people who work in restaurants and bars. The same people many well intentioned business owners are trying to support by staying open, are the most at risk. For those workers in the service industry who have kept their jobs, many say the conditions and pay have worsened.  In such a scenario, taking care of employees wellbeing comes as a responsibility. The workers should be given a financial security. 

Diversify business: One great way to keep the employees engaged and yet productive is by diversifying the current business. Many have already kick started their new innovations and projects. It can be changing the business model, looking out for a new location, moving cities, or even entering into another segment in retail.

If there's any silver lining to the situation, it's that Covid-19 has made restaurant executives realize they must adapt their operations. Many are ginning up new business models and adopting new technologies that will, they hope, make their businesses more resilient to future calamities assuming they survive this one.

Even Bengaluru-based Abhijit Saha, the founder of Ace Hospitality and Consulting, who had to shutter down two of his restaurants owing to pandemic induced uncertainties, remained upbeat about his latest launches, The Pet People Café and Glass.

Finding other revenue sources is the best way to offer security emphasizing job protection. Restaurants need to make sure that people who work in this field can still view it as an industry and not just as a hobby or a way to get to another goal.