Equipment such as water wash exhaust systems, induction cooking, integrated braising counters, fabricated custom built entire kitchens with the best of finishes are a few newer trends in tomorrow's kitchens in India. Many of these practices are already in use in the developed countries worldwide after many trials.
There is much work to be done in India in the food service industry in terms of understanding, upgrading the consultancy / consultants' image and a healthy appreciation. India is very rich in culture and traditions.. Many still love to eat home-food-that-is-nota-fusion-oriented-process.
Many young Indians are in transit or are settling back in India after spending considerable time outside of it. These people may have had a great food and beverage experience abroad so there is also a new trend of bringing these experiences back into India.
The food service business in this large continent has a very mixed trend. It is only in the last two decades that a lot of good independent eating and drinking places with an international flavour have been making an impact.
The future kitchens are highly productive and cost effective. They are market oriented with new concepts. These kitchens are very modular in nature and work on much lower energy costs as well as address the needs of the fraternity.
In today's context all operations in any industry are governed by the low-cost high-productivity mantra. The need to keep development, equipment, manpower and operations costs at optimal levels is making everyone in the arena sit up and take notice.
Area or Size
Where can we start?
The most important criteria is the size of the facility, as size does matter. All spaces are governed by area; the first step is to provide the right sizes for the kitchen and support areas. This very important fact is often and purposely kept as the last consideration..
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Denne historien er fra November - December 2022-utgaven av Hotel Business Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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"Leadership is not a License to do Less, it is a Responsibility to do More"
Amit Kumar Sharma is a seasoned hotelier with a career spanning 23 years. A graduate from IHM Lucknow, he began his career with Grand Hyatt, Delhi as a pre-opening team member from where he developed deep interest into the fast-paced career of Food & Beverage operations & management.
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