Foodservice industry figures show that dining out is becoming popular and, year-on-year the frequency of diners opting for eating out has been increasing. This has resulted in several entrepreneurs entering the restaurant business only to discover that it is not such a profitable segment. This is, however, because they have not studied the market carefully and are not aware of the necessities of starting a successful restaurant. To become a restaurateur having a booming and lucrative establishment one has to take several aspects into consideration. Ashok Malkani takes a look into this business to help you create a recipe for success. While starting a restaurant is exciting, it is also time consuming and, to launch it successfully, it is necessary to know all the pros and cons.
When the service in a restaurant is not up to the mark or when a restaurant manager tells you that immense profits are raked in daily you are tempted to open an eating out place of your own. But owning a restaurant is a flashy business. From a distance it seems extremely easy. All you have to do is invest money but there are several aspects one has to keep in mind. If one looks around, one finds that while some restaurants have diners flocking the place, there are others who find it difficult to make ends meet. What are the reasons for this? Is it merely the taste of the food served in these places?
Shail Barot, Director, Revival Restaurant, avers, “In my opinion, today almost every good restaurant is capable of churning out tasty food. However, I don’t think it should stop at just that. There are a few other things that are necessary for a successful restaurant.
Location is everything in the restaurant trade which greatly influences its success and so, you’ll need to choose this carefully. The location should be such that your restaurant receives enough footfall, but at the same time it should not have sky high rents or overwhelming competition.
This story is from the April - May 2019 edition of Food & Beverage Business Review.
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This story is from the April - May 2019 edition of Food & Beverage Business Review.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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