The concept of kitchen incubators is new to the Indian foodservice market but they can be an exceptional way to sustain the rise of specialty products and a simple and affordable platform for entrepreneurs and aspiring chefs to enter the market and introduce new fl avors, work on refreshing food ideas and bring a personalized touch to the food menu besides creating unique ways of cooking and conceptualizing food.
Thanks to the growth in wages, increasing urbanization and spread of technology, India is one of the most dynamic consumer markets globally for the foodservice industry. Eating out is a popular form of socializing, contributing to the growth of multiple segments within the expanding market. The Indian restaurant industry, which is worth Rs.75,000 crore currently, is growing at an annual rate of 7% today. However, despite the growth of the industry, about 60% of all restaurants close down within the primary year of operations, and up to 80% shut down in the initial five years. Regardless of how lucrative the restaurant business appears to be, maintaining such a business is a risky undertaking without a doubt.
Considering the country’s giant patchwork of cultures and cuisines, there is certainly a need to organize the sector and welcome fresh food concepts. Young chefs today need to discover new and exciting food concepts and empower consumers with more information that helps them in making the right decisions about their food choices, rather than just the convenient local choices. People just go for what they know, but it’s the industry’s responsibility to help create fresh recipes, which should be a priority of our youthful culinary specialists.
Diese Geschichte stammt aus der January - February 2018-Ausgabe von foodService India.
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Diese Geschichte stammt aus der January - February 2018-Ausgabe von foodService India.
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Thinking out of the box
Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
Zomato acquires UberEats India for approx Rs. 2,500 crore
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Burger Singh to open 66 franchise outlets in the next 2 years
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Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
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“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
