Foodservice industry figures show that dining out is becoming popular and, year-on-year the frequency of diners opting for eating out has been increasing. This has resulted in several entrepreneurs entering the restaurant business only to discover that it is not such a profitable segment. This is, however, because they have not studied the market carefully and are not aware of the necessities of starting a successful restaurant. To become a restaurateur having a booming and lucrative establishment one has to take several aspects into consideration. Ashok Malkani takes a look into this business to help you create a recipe for success. While starting a restaurant is exciting, it is also time consuming and, to launch it successfully, it is necessary to know all the pros and cons.
When the service in a restaurant is not up to the mark or when a restaurant manager tells you that immense profits are raked in daily you are tempted to open an eating out place of your own. But owning a restaurant is a flashy business. From a distance it seems extremely easy. All you have to do is invest money but there are several aspects one has to keep in mind. If one looks around, one finds that while some restaurants have diners flocking the place, there are others who find it difficult to make ends meet. What are the reasons for this? Is it merely the taste of the food served in these places?
Shail Barot, Director, Revival Restaurant, avers, “In my opinion, today almost every good restaurant is capable of churning out tasty food. However, I don’t think it should stop at just that. There are a few other things that are necessary for a successful restaurant.
Location is everything in the restaurant trade which greatly influences its success and so, you’ll need to choose this carefully. The location should be such that your restaurant receives enough footfall, but at the same time it should not have sky high rents or overwhelming competition.
Esta historia es de la edición April - May 2019 de Food & Beverage Business Review.
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Esta historia es de la edición April - May 2019 de Food & Beverage Business Review.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
Combating Protein Deficiency
In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
Newest Beer Chugging Spot KLING Brewery
Guzzle down the stress of a long workday with exceptionally crafted beers soon to be launched at Bengaluru's newest offering - KLING Brewery.
Caffe Allora Expands Presence
Caffe Allora unveils its latest venture with the grand opening of its sixth outlet at Phoenix Mall of Asia, Bangalore.
"No matter how many goals you have achieved, one should also set their sights on a better, higher one"
Hemant Yadav, Head - F&B Operations, Kylin Experience
Summer Menu Fiesta At Vietnom! - Saket DLF Avenue, New Delhi
Step into VietNom, where every corner is a canvas painted with the essence of Vietnam's charm and allure. It is indeed a sanctuary where every detail whispers tales of Vietnam's rich culture and natural beauty.
For Our Plates and Palates
Nowadays, we keep on hearing about power food or health food, though I doubt whether many who use these smart jargons have a clear idea about what can quantify as power food or health food. Power foods contain some magical nutrients, which have made them the hot new superstars on the health horizon.
Cool Mocktails are Hot!
They are colourful, they are fruity, they are sweet, they can be tangy, and overall, they are extremely refreshing, especially in a tiring scorching summer day.
Melon - Versatile to Beat the Heat
Low in calories and fat but high in essential vitamins, minerals and water content, melons are ideal choices to beat the heat. Add this versatile fruit in your diet and stay well nourished as it will keep you hydrated.
Summer Menu Fiesta
Whether you are in a mood to have a bountiful of fresh summer W produce or a fusion of Mexican Indian delights, or a fresh take on summer coolers, there is something for every palate in chefs' well-curated summer menus.
