BRIGHT FUTURE FOR DARK KITCHENS

The 9th edition of Indian Restaurant Congress-South hosted a conglomeration of stalwarts from the restaurant industry to share their ideas on the future of restaurant business in India. The conference themed on ‘Dark Kitchen and Delivery,’ held at Ritz Carlton in Bengaluru, discussed how dark kitchens were changing the way people consume and experience food.

Are dark kitchens backed by food aggregators going to take away restaurants’ business? For hundreds of restaurateurs the fear is inevitable – they all had one question – what is the future? Addressing the gathering in his keynote session, seasoned chef Harpal Singh Sokhi said, “For most who step out to eat, food consumption is about the right experience.” He added that with order-in culture taking over urban families, restaurateurs have to be careful about packaging in order to serve good food at the right temperature. “Whether we like it or not, the future is dark kitchens. While people will like to pay for experience outside homes, they will expect quality food in the comfort of their homes. Hence, restaurateurs should take the middle road that will provide good experience and quality food, and will please all,” he added.

DARK KITCHEN MANTRA