The concept of kitchen incubators is new to the Indian foodservice market but they can be an exceptional way to sustain the rise of specialty products and a simple and affordable platform for entrepreneurs and aspiring chefs to enter the market and introduce new fl avors, work on refreshing food ideas and bring a personalized touch to the food menu besides creating unique ways of cooking and conceptualizing food.
Thanks to the growth in wages, increasing urbanization and spread of technology, India is one of the most dynamic consumer markets globally for the foodservice industry. Eating out is a popular form of socializing, contributing to the growth of multiple segments within the expanding market. The Indian restaurant industry, which is worth Rs.75,000 crore currently, is growing at an annual rate of 7% today. However, despite the growth of the industry, about 60% of all restaurants close down within the primary year of operations, and up to 80% shut down in the initial five years. Regardless of how lucrative the restaurant business appears to be, maintaining such a business is a risky undertaking without a doubt.
Considering the country’s giant patchwork of cultures and cuisines, there is certainly a need to organize the sector and welcome fresh food concepts. Young chefs today need to discover new and exciting food concepts and empower consumers with more information that helps them in making the right decisions about their food choices, rather than just the convenient local choices. People just go for what they know, but it’s the industry’s responsibility to help create fresh recipes, which should be a priority of our youthful culinary specialists.
Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
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Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
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