Intricacies of Starting a Restaurant

Globalisation has influenced various aspects of Indian society including the change in food habits. Over last two decades, due to several economic developments, increasing spending power and a willingness to try new diets the F&B industry has seen tremendous growth. This has induced several aspiring entrepreneurs keen on entering this sector. In fact, breaking the stereotypes, several women too have entered – and made a success – in this field. Ashok Malkani examines the pros and cons and discusses the intricacies involved in opening an F&B outlet and running it successfully.

- Ashok Malkani

Looking at the escalating restaurant business in India, several entrepreneurs are keenly eyeing this industry for lucrative business. The businessman is further encouraged into entering this industry when he finds several research reports projecting a robust growth of the industry. The growth has been mainly due to the growing urbanisation and the rapidly surging millennial population.

But before venturing into the industry one must make a thorough study of the pros and cons. One cannot become a successful restaurateur if one does not make a deep study of all elements which go into the success of a restaurant.

So what should be the aspects one should consider before venturing into the field?

Jaasjyot Surri, CEO & Co-Founder, SJI Hospitality Private Limited states, “The planning of an F&B outlet is a balance between passion and economics. Factors ranging from geographical aspects such as location, spending capacity, the type of cuisine prevalent in the area, as well as the cuisine and business segment having a lacuna in the market, should be entrepreneur’s major factors for opening an outlet. Besides, this I believe that it is essential to have an operations team and Executive Chef in mind who is roped in early on during project inception to ensure a synergized approach and positive outcome.”

Parthiv Neotia, Managing Director Ambuja Neotia Hospitality, avers, “As the popular adage goes, “In the restaurant business, you earn through fulfilling people’s appetites, needs, and dreams.” That is a mantra one needs to stick to when in the F&B business.