Horeca Industry Carving A Niche On The Retail Map
Express Food & Hospitality|August 2019

Tanit Chearavanont writes on how the booming food service business in India has augmented business for cash and carry players in the India retail industry over the past years

Tanit Chearavanont
Horeca Industry Carving A Niche On The Retail Map

The Indian retail industry has developed significantly, rising as a standout amongst the most venturesome and dynamic parts of the economy. Today, the retail segment represents over 10 per cent of the nation's (GDP) and a stunning eight per cent of the nation's employment as indicated by the India Brand Equity Foundation (IBEF). With India positioning as the world's fifth-biggest destination worldwide in the retail space, the part is probably going to observe more development because of strong household request, in the years to come. Digital technology will play a great role in expansion of this industry.

Fuelling this growth, both FMCG and online retail players are looking beyond traditional trade channels to boost revenues whilst gaining an express entry into the HoReCa (Hotels, Restaurants, and Catering) segment in India. Over the past couple of years, the food service business otherwise called the HoReCa business has turned out to be one of the fastest developing ventures on the planet. Business-to-business (B2B) discount mammoths are progressively assuming control; accounting for nearly 1.3 cr organisations compared to 1.2 cr Kirana stores, the segment is one of the fastest growing in India and provides immense opportunities to cash and carry players. The time is ripe for organised retailers to foray into this market. However, the biggest challenges faced by this segment include transparency in transactions, consistent supplies and value solution in terms of products and services. Also, there is a dire need to rework the retailers’ approach and provide end to end automation, disintermediation of supply chain, transparency and predictability for customers leading to consumer satisfaction.

Esta historia es de la edición August 2019 de Express Food & Hospitality.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición August 2019 de Express Food & Hospitality.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE EXPRESS FOOD & HOSPITALITYVer todo
Managing A Cost Efficient Kitchen In Times Of Price Volatility
Express Food & Hospitality

Managing A Cost Efficient Kitchen In Times Of Price Volatility

The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.

time-read
5 minutos  |
February 2020
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Express Food & Hospitality

Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast

Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.

time-read
6 minutos  |
February 2020
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Express Food & Hospitality

TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS

Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.

time-read
3 minutos  |
February 2020
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
Express Food & Hospitality

Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21

THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.

time-read
6 minutos  |
February 2020
The demand-supply gap in Indian hospitality industry
Express Food & Hospitality

The demand-supply gap in Indian hospitality industry

At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.

time-read
5 minutos  |
February 2020
Go for the kill: Saving v/s vendor relationship
Express Food & Hospitality

Go for the kill: Saving v/s vendor relationship

Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.

time-read
6 minutos  |
February 2020
Impact of automated revenue management system using Artificial Intelligence in hotels
Express Food & Hospitality

Impact of automated revenue management system using Artificial Intelligence in hotels

It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.

time-read
4 minutos  |
February 2020
Economic slowdown: Riding out the storm
Express Food & Hospitality

Economic slowdown: Riding out the storm

The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.

time-read
4 minutos  |
February 2020
Designing experiential spaces
Express Food & Hospitality

Designing experiential spaces

Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.

time-read
10+ minutos  |
February 2020
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
Express Food & Hospitality

INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE

VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.

time-read
3 minutos  |
February 2020