Restaurant Business Tips For Survival And Sustainability

Restaurant India 2018 (West India Edition) held on 9th June at Sahara Star, Mumbai witnessed a huge success. There are certain trends and tricks that a restaurant needs to adapt to keep ahead of the game.

- Nusra

BE QUICK AT ADAPTATIONOne common mistake that restaurant owners make is to talk rather than adapting trends and concepts. One finds too much talk about getting local, sustainable and providing fresh seasonal ingredients but most Indian restaurants are far behind their international counterparts when it comes to putting such ideas into practice. In that sense, Mumbai has always been a trendsetter in adopting these changes and there are several restaurant brands that are truly going local and sustainable. “We are trying to use as much as local produce as we can. We are also working with local farmers to source things like natural honey, spices and fruits and vegetables grown without any pesticides,” says celebrity chef Vicky Ratnani who believes that the Indian food market is at a point when both raw ingredients and the final products are very important. It is not just about fine dining and white tablecloth anymore. It is about good experiential food.

MAKE FOOD A ‘FUN’ EXPERIENCE