‘Restaurant 2025: Seven Foodservice Trend Statements’: this is the title of an exclusive study commissioned by Internorga on the occasion of its 90th birthday to take a wellfounded look into the future. The study was conducted by the GDI Gottlieb Duttweiler Institute in Zurich, Switzerland, and is meant as a long-term outline of the new competitive structures brought about by the individualization of the masses. Central statement: food is lifestyle.
TREND 1: Digitalisation creates completely new competitive conditions
More and more consumers, retailers and career changers from the technical sector are joining the competition. Individual players are leaving their traditional role within the value chain. Especially the line between retail and restaurants is blurring. However, fact is: the fight for the last mile will decide over who prevails. It is becoming increasingly important for foodservice providers to clearly position themselves and bring out their individual strengths – before a start-up or big player will implement their business model better, cheaper and faster. The field within which offers can be positioned is big.
TREND 2: Convenience – we are becoming ever more comfortable, but not necessarily happier
We want technology to take arduous and lengthy work off our hands and automate it. Thus, convenience food will evolve into ‘easy’ food. Our eating behaviour is ever more influenced by a zeitgeisty definition of convenience (developments: fast, good and fresh / no human interaction / comfortable / on-demand).
However, convenience has two major problems. First: convenience food demands blind trust and loss of control from the customer, because everything his highly technologized. Second: convenience does not make happy. Though it provides more comfort, it hardly satisfies the senses or the craving for experiences. Since convenience does not deliver lasting experiences, we are in a permanent state of search. Paradoxical as it may sound: lasting experiences are inconvenient, and hence uncomfortable.
Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye foodService India dergisinin January - February 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
How Smart Technology Can Lead The Way For Safe Eating Environments
As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.
Thinking out of the box
Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
Zomato acquires UberEats India for approx Rs. 2,500 crore
Zomato has acquired Uber’s Food Delivery Business in India in an all-stock deal. Uber will have 9.99 percent stake in the Deepinder Goyalled food delivery platform.
Millennials are looking for food that goes back to the roots
The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.
Survey reveals that breakfast is not a favourite cooking moment for Indian moms
If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, country’s leading electrical appliance brand partnered with Momspresso. com, India’s largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.
Burger Singh to open 66 franchise outlets in the next 2 years
Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name that’s on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.
“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.