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
この記事は The Franchising World の January 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Franchising World の January 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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