Experience Meets Convenience

To keep up with the growing competition, savants of F&B industry believe the need of the hour for quick service restaurants is to stay updated with changing trends

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The burgeoning quick service restaurant (QSR) market in India has become opened up avenues for the F&B industry, enabling customised food, design, ambience, and experience. The competition is not only between Indian brands, but also between national brands and foreign QSRs. With the expanding market, where national brands have a foothold in major cities and new entrants are growing at a swift rate, there is the need for both to stay updated.

To analyse the current scenario and understand the opportunities, challenges and solutions for QSRs, Hotelier India organised an exclusive roundtable discussion in partnership with Harman at Hotel Westin Gurugram on 18th May, 2017 alongside the Hotel Build Forum 2017. The half-day discussion, moderated by Premal Zaveri, associate director – hospitality and leisure, CBRE, witnessed the participation of leading restaurateurs, directors, chefs, F&B heads, consultants, procurement and product development heads, alongwith PR and marketing professionals.

OFFERING COMFORT WITH STYLE

One of the most disscussed topic in the QSR sector is experimentation with trends. From design and customising menus across outlets, brands are going all out in this space. How do QSRs envision trends in the next decade? What impact does this have on business profitability and consumer satisfaction?

Vishal Mahajan, director, Jubilant Consumer says, “For any concept to be called a trend, it should see its business model validation across channels. As a lot of sales happen online it has to see a strong pull across all sales channels. It should also have an intergenerational acceptability to sustain over a decade. Any concept that does not look at these two points is at a risk.”