Leading names from Bengaluru's F&B industry discussed the issues affecting their industry at the power-packed NRAI CEO Session, at FHW Bengaluru 2017.
NRAI CEO Session at FHW Bengaluru 2017 saw well-known names from Bengaluru's F&B sector discuss current issues affecting the restaurant industry. Moderated by Chef Manu Chandra, the panel included Chef Abhijit Saha, coowner and executive chef, Caperberry, Avant Garde Hospitality; Ajay Gowda, owner, Brewsky Hospitality; Biju Jose Thomas, COO & CFO, Vasudev Adiga's; Amit Roy, partner, Think Tanc, and Nikhil Bakshi, co-founder and head, Dineout. The panel discussion was presented by Dineout.
Sustainability of restaurant business being a key topic of discussion, according to Roy the most important aspect was to understand what the trends were and how to fit in. “Sustainability has many aspects and facets,” mentioned Chef Saha, adding that the two important areas that matter is lifespan of the restaurant in the market and marketability. Reminding that one has to be flexible and understand the market, Chef Saha added, “People move with trends and different things are happening in the market. Today you cannot guarantee the success of any restaurant brand, you have to go with your gut feeling regarding the market and marketability.”
This story is from the September 2017 edition of Food & Hospitality World.
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This story is from the September 2017 edition of Food & Hospitality World.
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