11 Best Commercial Coffee Machine Brands for Café: Top Picks & Buying Guide

As Coffee industry is evolving, there are many brands which are coming with cafes and innovative coffees marking their mark in the sector. Launched in early 2024, Fast Coffee offers high-quality coffee in a quick service style setup while fostering a strong connection between consumers and coffee producers, standing firm on sustainability principles. The goal is to offer more than just great coffee; they aim to create sustainable, ethical coffee culture that is impactful for consumers as it is for the environment and communities that are served. 

In an exclusive interview with RestaurantIndia, Soomanna MM, Founder of HumbleBean Hospitality talks about his brand identity, sustainability practices, coffee culture, expansion and much more. Excerpts:

The Entrepreneurial journey
Soomanna is a third generation small and medium farmer as he grew up in the farms. He joined the corporate world after his education, spent 13 years in banking after he got saturated into the corporate world. His main aim was to add a value with what he comes from and want to deal with issues in coffee like he can address the problem while building the brand.

The Brand and their USP
Fast Coffee was launched in early 2024. Humblebean is a luxury model founded in 2017. They also have HumbleBean Agro where they roast coffee, exports coffee and all. HumbleBean as a concept store is now called as HumbleBean Coffee and Patisserie which is focused on luxury coffee brewing craft experiences, flavor science and french patisserie. Humblebean has one concept store in Indiranagar, Bangalore. Fast Coffee will be that brand wherein everyone can resonate with.

The Vision & Mission
Their Vision is to be the Indian global brand, create products inspired by nature, drive economic activity through a socially inclusive platform and encourage mindful consumption. 

The Coffee Production- How They are helping the Community
“If the place of produce doesn’t change then there is no point in building a brand. I want to address the problems of the place of produce. People are not conscious about quality orientation and if they do then the coffee can be appreciated in the main stake brewing, and it can be extremely palatable. We want to connect the place of produce into consumption of tomorrow. We wanted to be a fully integrated coffee company where the brand is supporting the farm program as without having to go to trade coffee from traders, can focus on quality orientation, education to the farming community and buy from them,” he shared.

Growth of Coffee Culture in India
Coffee culture is growing but with a different meaning, as coffee is dominated by the cafes in the name of coffee. There are very less brands that focus on coffees as there are hardly any coffee shops. Like, we promote more of coffees than food. We believe food has to be complimented alongside the coffees, but it should not overpower the actual concept. 

Why sustainability and ethical sourcing became central to the brand's identity
“For us, the community work surpasses everything. I want to create the brand that is more towards sustainability taking back the mission of creating something for the farming community,” he added.

Support small and medium sized estates over single estates
Single estates are usually a definition done by specialty coffee mostly by the western world. Specialty means that scores above 82 percent. It is very difficult for small and medium farmers to follow all the process like picking, drying and others. Specialty Coffee is making India proud; this has done by less than 1 % of the farming community as it constitutes the single estates and specialty farms. We give more importance to regional focus like Kerala, Tamilnadu, Chikmanglur and other places.

Expansion plans
We have 5 dark stores and 5 outlets as of now. We are expanding in Bangalore currently then we will be moving in tier-2 and tier-1 cities. This year, we will be opening 7/8 outlets. The main focus is on Fast Coffee for expansion first, followed by HumbleBean. Right now, it’s all company owned model and not on franchise model.

While deciding where to eat, people often use the terms "restaurant" and "café" interchangeably. However, they are quite different in terms of ambiance, menu, service style, and purpose. A restaurant offers a full dining experience, while a café focuses more on light meals, coffee, and a relaxed environment.

In India, cafés are growing in popularity, especially among students, freelancers, and young professionals. On the other hand, restaurants continue to be the go-to place for family dinners, business meetings, and celebrations. Let’s break down the key differences between the two.

Read more: The Rise of D2C Dining: Empowering Restaurants to Take Control of Their Brand

Definition: What Exactly is a Café and a Restaurant?

A restaurant is a place where people go to enjoy a full meal. It can be a casual eatery, a fine-dining spot, or even a fast-food joint. Restaurants usually serve breakfast, lunch, and dinner, offering a variety of cuisines.

A café, on the other hand, is a smaller establishment that primarily serves coffee, tea, and light snacks. It is a place where people come to relax, work, or socialize over a cup of coffee. Unlike restaurants, cafés usually don’t offer full-course meals.

Also Check: Retail India News: Zoca Cafe Expands Offline Presence in Bengaluru

Ambiance & Setting

Cafés usually have a warm and cozy ambiance. They have comfortable seating, soft lighting, and a calm atmosphere. Many cafés in India, such as Blue Tokai and Third Wave Coffee, attract people who want a peaceful space to work or have casual conversations.

• Sometimes, all you need is a quick caffeine boost. That’s when a café is the best choice. Whether it’s a morning espresso or an evening chai, cafés provide an easy, no-fuss experience.

Restaurants, however, offer a varied ambiance depending on the type. Fine-dining restaurants have elegant interiors, dim lighting, and luxurious seating. Casual restaurants, like Barbeque Nation or Mainland China, focus more on comfort and group dining. The ambiance in a restaurant is often designed to enhance the dining experience.

• On days when you crave a full, satisfying meal, a restaurant is the right pick. Whether it’s butter chicken, sushi, or a three-course meal, restaurants cater to those looking for more than just a snack.

Know more: Introducing Many Firsts: How This Restaurateur has Stayed Ahead of the Game

The Menu

One of the biggest differences between a café and a restaurant is the menu.

• Café Menu: Cafés serve coffee, tea, sandwiches, pastries, and desserts. Popular cafés like Starbucks and Café Coffee Day offer a wide range of beverages, from cappuccinos to frappes. They may also serve light meals like pasta and salads, but their focus remains on coffee culture.
• Restaurant Menu: Restaurants have an extensive menu, including appetizers, main courses, and desserts. They serve multiple cuisines such as Indian, Italian, Chinese, and Continental. Some restaurants specialize in specific dishes, like biryani houses or steak restaurants.

Service Style

Cafés usually follow a self-service model. Customers place their orders at the counter, take their own trays, and find a seat. In some high-end cafés, waiters may serve at the table, but it is not the standard practice.

Restaurants, especially sit-down establishments, provide full table service. Waiters take orders, serve food, and attend to customers throughout their meals. Fine-dining restaurants have multiple courses and often require reservations.

Target Audience

• Cafés attract students, freelancers, and casual visitors who want to work, read, or catch up with friends over coffee. Many cafés offer free Wi-Fi and charging ports, making them a popular choice for professionals working remotely.
• Restaurants cater to families, couples, and business groups looking for a complete meal. They are ideal for celebrations, family gatherings, and official meetings.

Do You Want to Chill or Dine Like a King?

Choosing between a café and a restaurant depends on your purpose. If you want a casual and relaxed atmosphere, a café is perfect. It’s great for reading, brainstorming, or a casual date.

• Cafés are known for fast Wi-Fi, quiet spaces, and a work-friendly environment. Many people visit cafés to work on their laptops while sipping coffee.

However, if you want a lavish dining experience, a restaurant is the better option. Whether it’s a birthday dinner or an anniversary celebration, restaurants provide the perfect setting for special occasions.

• Restaurants focus on fine wine, good food, and a social atmosphere. The goal is to enjoy the meal, engage in conversations, and have a memorable time.

From Coffee Dates to Candlelight Dinners

Cafés are a great place for quick coffee dates or friendly hangouts. They are casual, inexpensive, and perfect for relaxed conversations.

Restaurants, on the other hand, offer romantic candlelight dinners or formal settings for business discussions. If you want an elegant evening with gourmet food, a restaurant is the way to go.

Pocket-Friendly Sips or a Grand Feast?

Cafés are budget-friendly. A cup of coffee and a croissant won’t cost much, making them affordable for students and young professionals.

Restaurants, depending on their type, can be expensive. Fine-dining restaurants have higher prices due to the quality of food, ingredients, and service. Even casual dining restaurants cost more than a café meal.

Which One Should You Choose?

Both cafés and restaurants have their own charm. It all depends on what you are looking for at the moment. Whether you want to sip a latte at a café or enjoy a lavish dinner at a restaurant, the choice is yours. Next time you step out, will it be a café for a relaxed coffee session or a restaurant for a grand feast? 

Chef Thayanithy, Sous Chef at the Signature Club Resort, has over 14 years of culinary experience with a penchant for gastronomical experiments. His passion for great food has only made him a thorough individual who understands customers' appetite; cooking wholesome, healthy and well-presented meals, which are the two most important ingredients of a successful chef.

In the past, he was associated with leading hotels and brands namely, Orange County Resort and Black Thunder Resort. Additionally, he has also served as an executive chef in 'DFAC B6.2 T-IRAQ' and Head Chef in C3PO International Foodservice in Afghanistan. His experience of serving the US troops in the Middle East makes Afghani and Middle Eastern cuisine his forte.

In an interview with Restaurant India, Thayanithy, the Sous Chef at the Signature Club Resort, talks about the future of the new dishes at restaurants in the country. 

Three Interesting Things in the Restaurant Industry 

Over the course of my journey, there are many new findings that I have come across, to name a few: 

New innovative and path-breaking cuisine - This will always excite the guests to try something new. If we are able to incorporate these innovations into our cooking styles, then it's well and good. 

Exotic and new ingredients - With the discovery of more new ingredients and experimentation with new spices and flavours, and mixing the various regional cuisines to create something new, I am sure, in the future, we will see more new dishes. 

Health and diet conscious recipes – In today's world, as everyone is becoming more health conscious and fitness enthusiasts, the use of fresh and organic ingredients is on a rise. Now, deep-fried food is not much preferred. People are moving into more fresh juice and other healthier options. 

Also read: Why Daily Diners Must Make Informed Choices

Menu Planning for an Alfresco-style Café

Since an alfresco-style café is more of a casual and outdoor type, hence, people visit it to have a short bite and a good time with friends, family and talk and laugh over things. 

So a menu for this style should include short eats, not something that is heavy, have more variety of beverage available and also choose the food type that will get you into a relaxing mode. The food type should be plain and simple with the use of fresh ingredients and not too much of a complex cooking method. 

Retaining the Originality 

The key is to retain the true essence of Middle Eastern flavours by using only authentic and home-grown middle eastern spices, condiments and other key ingredients. Using native cooking methods also plays an important role in preparing authentic middle eastern cuisine and retaining the originality. 

Familiarities between Indian and Afghani Food Culture 

The Afghani and Indian food cultures are quite familiar. Most of the Indian cooking style is influenced by the Middle East from the time of kings. 

So the similarities lie in the use of ingredients, the spices used for marinating and for the use of gravy, are similar. The cuisines made in both places use fresh cream and curd in the cooking methods; tandoor clay pot is used for tandoor items. 

With regard to rice items, the dum-style of cooking for biryani and pulao remains the same for both the regions.

Strategy to Get Repeat Customers

We at Signature Club Resort, focus on customer service, this includes making the food as per the guests' requirement - vegan, vegetarian or dietary restrictions. And, maintain consistency over the course of time.

Adding Truffle oil and Bhooth Mirch as New Ingredients on the Menu

I always try to experiment with new ingredients to see which foods and ingredients will match well and give a unique taste. 

To name a few: Use of Truffle oil for exotic salads, Saffron for sweet and desserts, Pine nut and Ariobrio rice for risotto and Bhooth mirch for someone who likes a bit more spice to their food.

According to an analysis by apex industry body Associated Chambers of Commerce and Industry of India (​ASSOCHAM), the quick service restaurants (QSR) sector in India is currently growing at a compounded annual growth rate (CAGR) of 25%, and is likely to touch the Rs 25,000-crore mark by 2020 from the current level of Rs 8,500.

By 2020 it is expected that 35% of India's population will be in urban areas by 2020 totaling to 52 crores compared to the current urban population of 34 crores.

Thus the business unfolds endless opportunities for the budding restaurateurs and entrepreneurs, who want to make their mark in the restaurant business.

Here are a few business ideas, which can be explored in restaurant industry:

Café:

According to a report by Technopak Advisors, a consultancy firm, the per organised café market in India, which grew almost six fold in the last five years to $230 million currently, is likely to hit $410 million by 2017, maintaining a compounded annual growth rate of 13-14 per cent.

This makes cafés as one of the most sought after business ideas as well as making business in the country.

Food truck:

This is new culture adapted from the west, which is finding its way into the mainland India. India has witnessed small scale hawkers and food push carts, in which hygiene and safety of food is the matter of question.

Introduction of food trucks in India will provide variety as well hygiene out of mind, while savoring the lip smacking food items. Plus the benefit of food truck is that it is not stagnant, thus getting customers is easy.

Cooking classes:

The number of cookery reality shows has encouraged half the population of the country to be a cook and try different cuisine fusions and be a master chef.

One can grab the opportunity and open a cooking class for women in society or for children, who aspire to be chefs in future.

Spread your knowledge and earn money as well as praises, with low investments.

Bakery:

Bakery products have become the important meal of the day. The varieties of breads available and celebrations for occasions have made this business reach heights.

One can open a bakery with low investment and the demand is always high, which makes this business small yet profitable.

If one is an expert in cake baking, then theme based cakes are so in and the market will work in their favor.

Catering services:

This service is popular in food business as people approach for every small and big occasion and gets together.

Other than this people hopping from city to city for their demanding jobs, crave for home made food, where catering services come into play, especially the ones, who supply in hostels or P.G.s or the office canteens.

If one ties up with offices and event planners, I am sure this small investment business will take gigantic shape in future.

Opportunities never knock twice, so open the door when it is still knocking. Grab the opportunity and be a part of restaurant business.

In recent time, the Coffee and Snack Shops industry has been sustained by increased consumer spending, driven by higher disposable incomes and greater confidence in the overall economic outlook. As a matter of fact, the demand for coffee and snack shops has increased at a faster rate than most segments in the food service related industry, as consumers increasingly seek convenience at an affordable price.

Keeping the same in mind, Anit Dang (an IHM Graduate with more than 10 years of experience in hospitality sector) and Ashit Mehta (an MBA with 15 years of experience in hospitality sector) came up with a unique printed beverages and confectioneries concept called Selfie Swag Café.

“We are in business to prepare and serve fun filled experience of beverages and snacks to the people from all ages be it kids, teenagers or elderly persons – as they all enjoy taking selfies. Our main concentration will be on customers between the age group of 16-35 years which concentration on female audience.”

This is one-of-its kind concept coffee store which has been launched in India. Selfie Swag Café is a kiosk café with a fun twist.

With a market size of around Rs 1700 crore and expected to grow at a fast pace of 20%, the segment has been largely dominated by only two or three key retail coffee chains. As the industry involves different format to catch customers’ attention, it gives emerging player a wide range of opportunity to tap upon the mid-level segment. 

Only a coffee lover can understand the cravings for caffeine every morning. As the stressful fast life gifts us workloads, deadlines and whatnot, caffeine comes as savior.

According to a report by Technopak Advisors, a consultancy firm, the per organised café market in India, which grew almost six fold in the last five years to $230 million currently, is likely to hit $410 million by 2017, maintaining a compounded annual growth rate of 13-14 per cent.

Café business comprised some 11 per cent of total organised food services market in the country as per the report.

Deep down a coffee lover always holds a dream of owning a café someday, after retirement may be.

Here are a few tips for aspiring café owners to help them in opening a café:

Solid business plan:

It might look like a simple experiment or a small business, if you compare it with that of restaurant business but trust me simpler the game may look, when it comes to playing, it is equally complicated.

Thus to overcome the initial hiccups, a very solid plan needs to be prepared.

The plan based on market analysis will make the other moves easier. The planning involves investment details, expected profits, return on investment, future expansion plans, investment based on profits, who your market is, how you are going to reach them, how different your café is from your competitors’ and so on so forth.

Find the right place:

Choose carefully the area, where you are going to set your café up, who all are your competitors in the area, check their menu to make room for yourself, where you can extend your wings.

Check how far is the market, from where you need to get things for your café, such as coffee beans, water, and bakery items.

Also one needs to see how the crowd is in that area, near colleges or centre of market complex.

Hire smart people:

It is another important aspect to take care of, while setting up a café. Hire people who are well trained, punctual, sincere and smart at their work, as the entire business also depends upon the aura, hygiene and behavior of the waiters as well as the food and beverage served.

One cannot miss out on how important an account is for the business, who will take care of profits, expenses, salary and billings.

Marketing:

Make sure you have sent the advertisements for different media channels, to let the customers know about your existence.

It will add on to your favor, if you add some coupons or gifts for the first 100 customers or something as such.

In a café, the taste of the coffee is important, but the furniture and the interior decorations also are equally important. First you please your customers with the aura, the cutlery and then with that mug of coffee.

With a magazine or a book in hand, pleasant music in the background, one can savor the coffee till the heart is full, that’s the kind of café one looks for, where one can enjoy alone as well as with friends.

Small business ideas in Restaurant industry

According to an analysis by apex industry body Associated Chambers of Commerce and Industry of India (ASSOCHAM), the quick service restaurants (QSR) sector in India is currently growing at a compounded annual growth rate (CAGR) of 25%, and is likely to touch the Rs 25,000-crore mark by 2020 from the current level of Rs 8,500.

By 2020 it is expected that 35% of India's population will be in urban areas by 2020 totaling to 52 crores compared to the current urban population of 34 crores.

Thus the business unfolds endless opportunities for the budding restaurateurs and entrepreneurs, who want to make their mark in the restaurant industry.

Here are a few business ideas, which can be explored in restaurant industry:

1.Café:

According to a report by Technopak Advisors, a consultancy firm, the per organised café market in India, which grew almost six fold in the last five years to $230 million currently, is likely to hit $410 million by 2017, maintaining a compounded annual growth rate of 13-14 per cent.

This makes cafés as one of the most sought after business ideas as well as making business in the country.

2.Food truck:

This is new culture adapted from the west, which is finding its way into the mainland India. India has witnessed small scale hawkers and food push carts, in which hygiene and safety of food is the matter of question.

Introduction of food trucks in India will provide variety as well hygiene out of mind, while savoring the lip smacking food items. Plus the benefit of food truck is that it is not stagnant, thus getting customers is easy.

3.Cooking classes:

The number of cookery reality shows has encouraged half the population of the country to be a cook and try different cuisine fusions and be a master chef.

One can grab the opportunity and open a cooking class for women in society or for children, who aspire to be chefs in future.

Spread your knowledge and earn money as well as praises, with low investments.

4.Bakery:

Bakery products have become the important meal of the day. The varieties of breads available and celebrations for occasions have made this business reach heights.

One can open a bakery with low investment and the demand is always high, which makes this business small yet profitable.

If one is an expert in cake baking, then theme based cakes are so in and the market will work in their favor.

5.Catering services:

This service is popular in food business as people approach for every small and big occasion and gets together.

Other than this people hopping from city to city for their demanding jobs, crave for home made food, where catering services come into play, especially the ones, who supply in hostels or P.G.s or the office canteens.

If one ties up with offices and event planners, I am sure this small investment business will take gigantic shape in future.

Opportunities never knock twice, so open the door when it is still knocking. Grab the opportunity and be a part of restaurant business.

The beginning of it all

We initially started with Yell as a clothing brand back in 2010. Once, we visited chowki dhani and that is when the idea came to us. We thought to ourselves; let’s open such a place inside the city as well. We had a property that was vacant and so had to put in minimum investment and efforts in getting it started. Kathputli offers a feel of fine-dining. It is a modern version of the rustic feels of Chowki Dhani.

What’s up with this Yelling

Cafe Yell was started with an all-together different concept. We thought of bringing food and clothing together in a way that is unique and thus started our Cafe Yell. The cafe is based on our clothing line only. We have used raw materials that are used in clothes for decor purposes like linens, buttons and threads. The name was an innovative idea. We wanted to show our passion for fashion and food through it. We just wanted to make it sound big; we just wanted to ‘yell’! We also host biker’s event for Cafe Yell. We have a lot of bike communities in Delhi. Bike groups come to Cafe Yell for breakfast as we have a special breakfast menu that is offered from 8.30 AM to 11:00 AM.

Catering all age groups

We started Cafe Yell this year January end only and it has been doing well so far. People seem to like the concept and the food. We offer authentic Italian and continental food at Cafe Yell other than a few Indian main courses at Cafe Yell. On the other hand, Kathputli is a pure veg khadi restaurant which offers Rajhasthani cuisine. Kathputli is more of a family restaurant, whereas Cafe Yell has international cuisines and the target age group is 17 and above. At Cafe Yell we try to give a feel of fine dine with casual settings at a very light price. It has the all the feels for a neighbourhood cafe where you can come sit, relax and have all that you want.

Authenticity matters

People have started to travel and so they know whether you are serving the authentic taste or not. When they travel they look at different dishes and come back and ask for it and you are compelled to do that do. We do not do any fusions; we just stick to authentic tastes and moods. The idea of innovation and fusion with food does not excite me. I’d prefer sticking to basics.

Future prospects

For now, we want to get a building and open maybe Kathputli on one floor and a fusion of Cafe Yell and yell brand on another. We are thinking to bring both food and clothing together, by opening a combined shop where people can shop, have coffee at Cafe Yell and authentic meals at Kathputli or yell as well. In future we plan to bring it all in a single platform to enhance a customer’s experience. We are looking for properties outside Delhi but have not finalised on anything yet. We are very keen to open something in Jaipur right now. 

Arteastiq is an all day breakfast and boutique tea café in Singapore which is blending the finest tea with art and culture. With successfully running outlets in the country, Arteastiq is now ready for global expansion.

Tell us something about your café?

We are a boutique tea house and studio. We focus a lot on special teas. We treat tea the way we treat our people. We brew every single tea individually and that’s one of the unique features of our brand. The way we work on our tea is very different from regular tea house where they put a sachet and serve the tea. We actually brew every single tea. We use real ingredients from in-house brands.

From where do you import the tea?

We import our tea from China, India, Srilanka. We get the finest produced teas from these countries.

What is your plan entering to India?

India is definitely a very huge market and is moving very fast as I expected. And, I do feel a lot of opportunity for India. For us, the important thing is getting the brand to right location. Of course, we are not looking at mass market. We are looking at people who have a boutique kind of experience. We have 80 per cent of ladies customers in Singapore.

What is the idea behind launching such café?

The whole idea is to make a place where people can come and enjoy the whole day. Our customers have the freedom to do painting and art work and then they can go and start to learn about the colours of life.

What is the charge for doing paintings and art work at your cafes?

We charge them for every three hours session. We provide every material for painting, a drink of their choice. The current price that we are charging is $48 per three hours including a drink. On weekdays we have several promotions. So, it is a lot cheaper on days. We have ladies day, a special fest.

When can we see the first outlet opening in India? What are the locations you are looking at?

I am hoping to start the first outlet this year and I am looking at 5-10 outlets in following three years time. Mumbai, Delhi-NCR would be the preferred locations.

Who will be your target customers in India?

For us mass market is not the target. We have to look at our niche. We are looking at middle upper class, professional, youth.

How many outlets are presently there in Singapore? And, what is the expansion plan?

We are operating two outlets in Singapore, one in Shanghai. We are opening in Srilanka which is a boutique hotel and arteastiq café. We are looking at 50 profitable units in next 4 years.

Green Beans Coffee Company was founded in 1996, by Jason and Jon Araghi, two Americans living in Riyadh, Saudi Arabia, who saw the opportunity to introduce gourmet coffee in the country and fill the void in an underserved market. The first Green Beans Coffee Cafe on a US Army base opened the following year in Eskan Village, in Al-Kharj Kingdom of Saudi Arabia. And, today the brand is present in about 10 countries, eyeing Indian market as their next market for unlocking the business opportunities.

Why India so late?

We see that there is greater opportunity in India today with large middle class and higher disposable income. And, I believe it would be a great time for us to enter the Indian market and create a footprint in the country as the customers today are much more evolved than few years back.

Why are global coffee chains so hungry about Indian market?

Globally, the coffee culture has grown in a tremendous way. Today, people have money to spend out, they want to spend time with their family, go out with their friends and as we are seeing that the cafes are growing in the US, the Europe and the Arabs. So, we want to create the same environment for people to enjoy their day in a country like India

When can we see you entering into the Indian market?

Initially, our plan is to identify a master franchisee in the country, and from there we will expand. We are looking for a franchisee that are more aggressive to grow a brand, have enough money to spend and drives a passion that can invent a new brand into a country and then grow it.

How long has been the Green Beans Coffee in the business?

Green Beans Coffee has been in the business for almost 20 years spread in around 10 countries and today, as we are very much friendly with the international business and are familiar with the supply chain, our next area for growth would be India.

What is the differentiated experience that you are planning to bring to India?

Every brand has to create a differentiate experience which makes it different from its competitors. We do not want to be as strive for the leadership amalgamation of a coffee company as like Costa Coffee, Starbucks or CCD, but it has to be different. The product are different, it is fresh baked and wide selection of food offerings that we do, the super premium quality and most importantly the correct prepositions for the country. Our key is the quality product along with the experience that the customers get in our cafes in other country.

By when can we expect the brand to enter India?

If everything goes well, we may brought the brand to India by next year targeting at cities like Delhi, Mumbai, Pune, Bengaluru and Punjab which is emerging as a high disposable income market.  And, we believe that each region could have 100-120 stores.

What is there in store with Tea Box for Indian customers?

India produces about 1billion kg of teas out of that 80 percent of CTC is consumed in India. The lowest quality of the tea is consumed in India and highest quality is exported. So our conscious effort is to change the culture from lowest quality of tea to better quality of tea over a period of time.

How Tea Box is fulfilling the consumer’s aspiration of having organic tea?

There is growing movement worldwide and consciousness among the people about what they consume. And hence we are making sure that consumer has access to all the information so that an individual consumer can make a conscious decision whether he want a tea free of all chemicals or he want a flavoured jasmine tea which is full of chemicals.

The second thing we are doing is bringing best tea from the world art ovens which are free from any preservatives and artificial chemicals. At Teabox.com we provide all the best single state teas from India and Nepal which otherwise consumer would never have access to.

How many countries you are shipping to?

We are shipping to around 91 countries in the world with the focus to make tea accessible around the world. We are venturing very deep into certain countries like Russia while eyeing China, Japan and Korea.

What will be the next addition in your offering of teas?

We have a state of the art R&D lab in-house which will be creating innovative products and blends. Presently we are experimenting with wine tea and whisky tea which will be available soon. Further we are planning to create our own herbal Ayurvedic tea in blends but for that we want to make sure we buy directly the ape ingredients from the farmers because we want to know how he or she is growing ingredients.

What are your retail plans ahead?

We aim to create 3 to 4 experiential stores in Mumbai, Bengaluru Delhi, Hyderabad and Chennai in India and in Chicago, New York, San Francisco, Vancouver, Tokio, Kuala Lampur and Singapore in overseas market. We will be opening our first retail store in the six to nine months in Bengaluru or Mumbai which will give us room to experiment in India.

Over a period of next two to three years we intend to open 10 to 15 stores. Thus we are doing focused marketing efforts in India for the next few months to make sure Indians have better access to best teas and probably India will become one of our major contribution market.

Tell us about your recent development of revamping the website to make it more competitive globally?

We have revamped the website with the launching of new brand identity. With this new identity the brand name remains the same. The identity and the way we communicate was probably one of the best as per the Indian standardbut when we are aspiring to be a global brand you cannot be sufficient with the what the level out there in India you have to look at a global level. We have hired one the best design agencies in US which has been working closely with us over a period of three to six months to create new revamp identity, a logo, new images and a renewed communication which can put us at a higher league. It aligns with a vision to build a premium brand which not only means offering premium tea it’s about the experience and look and feel as well.

What is a price range of you tea?

The price range starts from Rs 5000 per kg to Rs 1.5 lakhs per kg.

What is your growth percentage MOM?

We are growing by 25 to 30 percentage MOM.

Drums Food is an upcoming new age FMCG start-up which was launched a few years back with its first brand, Hokey Pokey ice creams. The company is now all set to launch its 2nd brand in the dairy space, Epigamia, and has focused on healthy Greek Yogurt. Drums Food has recently been featured as part of the New FMCG Brigade, which is disrupting the traditional FMCG space in India.

You claim to serve ice cream manufactured from pure buffalo milk. Have you tied up with local players or are you getting it from retailers in the segment?

We source all the milk from dairies based out of Kolhapur. We work with the local distributors in Mumbai and they get it sourced from Kolhapur.

You have tied up with retailers like Godrej Nature’s Basket and Foodhall. How are the responses so far?

The parlours are more revenue generating if they have the right location, right people to work with and they are more exciting than these FMCG players with whom we have tied up.  But presently, we see the scale coming from FMCG players.

You have so far 20 parlours spanning multiple cities in mall as well as high streets. According to you, which location gets the better revenue?

For us, both malls and high street locations are equal contributors. We look at locations where we see opportunity coming in.

You have about 7 parlours under franchisee format. How difficult or easy it is to manage a franchisor-franchisee relation for you?

Franchisee is a very tough thing to do and that’s why I am very selective in choosing the right partner. We do not believe in giving franchisees to everyone because we believe in selling the same quality product and hence, we want to sign a franchisee with the one with whom we have a good relation or with someone we know in the business.

What is your expansion plan? Are you planning to enter global markets as well?

Our next plan is to enter the yogurt space by launching our brand ‘Epigamia’ and to focus on pan-India expansion rather than expanding our business to global diasporas. We want to grow in the cities where we are present; Mumbai, Delhi, Chennai, Hyderabad, Bengaluru, Pune and Chandigarh. And we are looking at strengthening our distribution channel by partnering with over 1,500 distributors in the country. 

Are you selling your product through e-commerce partnerships?

We are very active on e-commerce platforms as well, we have tied up with LocalBanya, BigBasket and we are one of the best ice cream brands. And I think the e-commerce customers are very niche customers and we are really finding e-commerce as a great channel for us.

Tell us about your brand Epigamia?

It is a Greek yougurt which is essentially high in protein and low in fat. Being an ice cream brand, we think we should launch something in healthy dairy segment and we planned to launch ‘Epigamia’. It is available in six flavours namely, Mango, Strawberry and plain yogurt. Keeping in mind the Indian customers, we have  also launched yogurt in Imli chatni and mitthi chaat flavours.

You recently raised Rs 5 crore funding. From where can we see the investment happening?

We would like to use the fund raising in future production capacity, launching our brand Epigamia and for more inventory systems in the brand.  

Indians love to start their day with a cup of tea. And this has given a tough competition to the café chains today where we can see a number of ‘Tea’ players entering the space with the concepts of ‘Meri Wali Chai’ or ‘Aam Papad’ chai. According to a report by ASSOCHAM, India is the second largest producer of tea after China, with six lakh hectares under cultivation in different parts of the country, producing about 950 million kilograms of tea each year. The Indian tea industry is likely to reach a turnover of 33,000 crores by 2015 up from clocking a CAGR of 15 per cent.

About 203.86 million kg tea is exported from India which brings about US $ 413 million as foreign exchange for the country per annum. Tea industry is a crucial source of revenue for the country. Being a labour intensive industry, it plays a vital role in employment generation and a larger chunk is involved in tea cultivation.

“Tea is a healthier beverage as compared to coffee as the caffeine which is present in coffee is extremely high whereas tea has antioxidant which is good for people. Similarly, there are lot of benefits tea has compared to coffee. Now, people are realising and becoming aware, which leads them to switch over to tea”, shared Uday Mathur, co-founder, Tea Trails India.

Current Scenario

“Coffee, in India, is still considered a choice. Tea, on the other hand, is a habit. I believe overall familiarity and comfort with tea's flavour and more knowledge about the product over coffee, along with the perceived accessibility of premium tea at economical rates, makes tea a winner in the urban Indian market,” said Amit Jain, MD, CHA Palace.

Many coffee chains like Australian coffee chain Gloria Jean's coffee has closed its stores in India, Di Bella has returned back to India, Costa Coffee has closed many of its stores, CCD and Mocha, the home grown brands are focusing on their growth in tier-II and III cities while Tea players are catching the investors’ attention. Players like Chaayos, Tea Trail, Chai Point, and Cha Bar have already entered the brand club. Therefore, tea industry seems to overtake the coffee chains and boost its consumption capturing the nerves of growing Indians.

Marketing Strategies

Tea is one of the most competitive and challenging market to survive in terms of production and competition. As a result, many tea chains do not go with the basic formula of tea with water, milk, sugar or few additives like cardamom and ginger. Today, they got alternative in the technique like ‘Masala Chai’ or Green tea (‘Kahwah’) which is an antioxidant and helps to prevent cancer, lower cholesterol levels and aid in digestion and weight loss.

Adding on the same lines, Raghav Verma, Co-Founder, Chaayos shared, “In terms of marketing is concerned, we are much focused on being active on digital forums and continuously run interesting digital initiatives. Radio is a medium that has got us a lot of brand recognition over the last couple of months where we have run exciting branding campaigns.” “Our offering is our ‘culture in a cup ’ proposition we have attempted to elevate the Cha experience here and distil signature blends from the most premiere tea plantations in India to captivate the palates of Indian and international consumers, at a strategically economical price point”, added Amit.

Growth Prospects

Since the tea chains is increasing rapidly in India and many premium variants and flavours came out on the market for the customers. The growth is expected to grow at the pace of 15 per cent annually. “Indian tea is among the finest in the world owing to strong geographical indications, heavy investments by big players in tea processing units and continuous innovation. We're one of the world's largest consumers of tea, consuming about three-fourth of our total produce locally. Changing lifestyles of people and increasing health awareness is also boosting sales for green tea and its many variants. Equal parts energy-booster and stress-reliever, tea has been a part of the Indian diet for centuries and current trends indicate, it will continue to be so for a long time to come”, said Amit.

Chaayos, which currently has nine cafes in the NCR, is also looking to raise $5 million for its expansion in the future. “The consumption of chai in India is 10x that of coffee. Chai is our native beverage and coffee (cappuccinos and lattes in particular) is something that we have acquired over the last decade. There are amazing growth prospects for a chai cafe because as compared to almost 3,000 outlets for coffee, there are less than 100 for chai. Also, from our experience, we have seen that chai is the beverage that people prefer and it was just a matter of time that this market came into its own,” pointed Raghav.

With life going faster and busier we often don’t get time to show our feelings and love to our family and friends. Often we forget some of the most important dates and events related to them but this time one will probably repent if they forget this father’s day as there are plenty of attractive and mouth watering offers by some big restaurant and hotels which one can’t resist.

A Father is a Friend, hero, Pillar, Playmate and Role model & Fathers’ Day is more than remembering all that he has done for you, and it is also about creating new memories. On this auspicious occasion of father’s day make your father feels loved by taking them to a place where plenty of offers are waiting to make your day the way you want. The restaurants and hotels like, Zamozza, MoMo Café, 7 Degrees Brauhaus and Golden Dragon or Encounters at Taj Krishna have modified their services and offerings to give you an all amazing experience.

The exciting deals The World Kitchen & Bar ZAMOZZA is offering 25 per cent discount on all prior reservations and adding to make this day more special with full day live music to make the ambience more lovely and celebrating.

While MoMo Cafe at Courtyard by Marriott, Gurgaon will have a live pasta counter in the supervision of the Chef wherein the father-son duo will get a chance to make the pasta. The duo can also refresh themselves with summery mock tails at the bar which will then be served to the family.

The 7 Degrees Brauhaus is offering fabulous father’s day Brunch with lavish 5 star buffets and live JAZZ Music by BENNY & The Jazz Collective at Rs 1499 for unlimited food and beverages. The lavish buffet spread will include soups, salads, appetizers, Deserts, main course along with live counters including Indian, German and Continental delicacies with fresh German Brews & white spirit cocktails. There will also be a special gift for all the fathers.

With an effort to put a smile on his father’s face and create a cherished memory forever for him the Golden Dragon and Encounters at Taj Krishna are offering specially crafted lavish Brunch at both of these restaurants, along with a rare photo opportunity alongside a Harley Davidson Fatboy. At Encounters the cost will be Rs 1550 plus taxes per person and at Golden Dragon it will be Rs 3000 plus taxes per person.

Meanwhile, Mad Over Donuts, the Singaporean donut chain is also offering a Pre-ordered box of Donuts with a personalized message just for Dad. The Box of Happiness comes with 24 square donuts filled with delicious dark chocolate ganache and dipped in white chocolate.

Customers can create their own unique message up to 18 characters that will beautifully grace these donuts. Write I LOVE YOU DAD or YOU’RE THE BEST or THANK YOU DAD & much more to convey your appreciation towards Dad.

Thus, we can see that this Father’s day there is lot more offers to be given to your dad taking him to an unforgettable food walk.

The dessert and ice cream category is gaining momentum in India with entry of global brands, sous chef, and five star properties. Since its entry into the Indian market desserts and crepes have been considerably picking up well pace in the Mumbai and surrounding region.

“Dessert has entered just one year back in India so the demand is still picking up. Even not all the items but the cakes and pastries are the one most demanded mainly by the young generation. And for desserts we don’t do marketing”, said Steven D’souza, Restaurant Manager, Caffaire.

The category is gaining momentum while making space into the much desired food list of fast moving young college goers and office going food savvy generation who largely opt for innovatively flavored Italian and Spanish palettes with elegant tastes for almost all the happy going occasions in homes and offices. 

“People are demanding elegant desserts with the change in palette from traditional to Italian. Especially the young girls and women’s prefer Italian desserts. We promote our new palettes through social media and cross marketing through collaborations with other brands”, Paul Michael, Marketing Manager, Le15 Patisserie.

Traditionally charted with other cuisine menus in standalone restaurants and five star hotels, desserts and crepes have been creating its niche while coming out and creating its own space.

“The demand is fast picking for desserts in the market. After receiving encouraging feedback from our consumers we decided to open new counters dedicated to desserts, and since then it’s been growing, we had to add more dessert in our menu”, Atul Rawal, Restaurant Manager, Soul Restaurant & Bar, Mumbai.

Mumbai has been placed with several desserts and crepes restaurants while neighboring Thane region is also emerging out as the dear one for the new age of restaurants. These restaurants have been offering desserts and crepes at the affordable costs of Rs 60 to Rs 1000. These restaurants also offer discounts during happy hours and on the occasions of birthdays and anniversaries.

Led by the new generation chefs these restaurants have been largely capitalizing on offering unique consumer experience while innovating with menus, interiors and services.

Many of these restaurants are offering seasonal signatures dishes surrounding desserts and crepes. These dishes are combined of Indian and western ingredients such as mango blush pastry, mango iced tea, mango crumbles crepe and blood orange flavored hot tea among others. 

“We strive to provide you with the Classic Crepes and features extraordinary sweet and savory delights. So far the demand is very good with all age groups”, said Terry Joy, Director, D’Crepes Café. 

Thus, we can see that with people opening up to global diaspora, the change in their eating habits and choice are changing with time, and we can see that people with sweet tooth will make the future of these outlets brighter in India.

Restaurant industry is much larger than the film industry but is less visible due to lack of quality infrastructure, shortage of adequate skilled manpower and proper license and government body which has been hampering the growth of the industry for years now.

To discuss and find a solution to overcome the prevailing key issues in the development of Restaurant industry, Ritu Marya, Editor-in-Chief, Restaurant India, a part of Franchise India Media together with industry panellists including Zorawar Kalra, MD, Massive Restaurants; Rahul Kumar, CEO, Red Mango India; Rahul Singh, Founder & CEO, The Beer Cafe; Chetan Arora, DA, North and West, Subway India and Devendra Chawla, Ceo, Food Bazaar, Future Group joined hands at the conference held at FICCI to bring the best in the food industry partnering with government bodies to unlock the growth potential in this business. 

Industry Overview Food and Beverages industry which is growing phenomenally at a CAGR of 23-24 per cent is one of the fastest growing sectors in India. Highly dominated by the unorganised segment which constitutes over 60 per cent of the total industry, the organised, mainly the standalone players have lots of opportunities to expand their businesses in the country.

Food and beverages sector is one of the vibrant sectors which has seen unprecedented growth in the last five years. Presently, the market has a size of Rs 2, 04,438 crore which is expected to reach Rs 3,80,000 by 2017. However, despite tremendous growth in the sector, both national and global restaurants and food brands have not optimally penetrated the Indian market so far.

Dominated by the QSR and casual dining chains, segments like fine dining, cafes, bars and beverages chain have found favour with the consumer who now prefers to eat 5-6 times a week which was earlier 2-3 times a week. Not only this, during the last one year, the industry has seen many innovations and investments happening in the industry with the emergence of tech-food players in the country and with this, today the industry is at the forefront of attracting the investors.

Commenting on the same, Devendra Chawla said, “India is a very large market and we find that there is a very large untapped opportunity in the Tier II and III towns for quality eating out chains.”

Meanwhile, food expenditure today has larger portion of the consumers’ total consumption basket and with a population of more young generations, eating out is believed to grow as it has become an occasion in itself which was earlier restricted to an occasion-driven activity. And with global and youth centric chains like Starbucks, CCD, Social, Domino’s, Pizza Hut, Farzi Cafe, Out Of the Box opening at cool locations like Hauz Khas Village, Cyber Hub, Connaught Place and Epicuria Mall amongst others,  food industry is surely going to rule the Indian industry leaving behind most celebrated industries like Film and Cinema.

“We are the fastest growing industry in India where more than 50 per cent of population is less than the age of 25 years with high spending power and where 50 per cent of the spend on total expenditure goes on food as compared to developed countries where people only spend 30 per cent on food,” shared Zorawar Kalra. 

Major Challenges

Despite all these growth in the last few years, food industry is lagging behind due to some of the major issues like high real estate costs, the large number of licenses required to operate in the sector and a plethora of taxes, which is still a roadblock in the growth of the industry.

And to lead the foundation of growth within the industry, the new government is bringing new laws and policies; the report by FICCI- Grant Thornton also states that the government’s intervention in creating good infrastructure and developing skilled manpower would help boost the growth of the sector. It furthermore proposes that real estate costs can be reduced by lobbying with real estate developers to develop a better formula of rent sharing and developing innovative models for rent.

“The government recognises the F&B sector’s great potential for growth and job creation. Hence, it has been identified as a priority sector in the National Manufacturing Policy and is also amongst the top 25 priority sectors, which are being promoted across the globe to attract investments and as ‘Make in India’ initiative, we are looking at growth in this sector and the growth can happen only if we can get more and more investments coming from local as well as global markets,” said Atul Chaturvedi, Joint Secretary, DIPP.

Meanwhile, according to the industry people simplified licensing requirements with a single-window clearance approach and rationalisation of taxes levied on the restaurant industry are a few solutions proposed in the report to effectively tackle licensing and taxation issues, faced by the industry.

“Despite the fact that we are India’s one of the largest alco-beverage chain, we have only 11 per cent sale of beer in India which is approximately 70 per cent globally and this is due to the law of this country as every state for us is a different country,” pointed Rahul Singh of the Beer Cafe.

Adding on the same line, Rahul Kumar shared, “We are a global yogurt brand and we import most of the raw materials from the US market, the export law is too stringent for us that sometimes the delivery of the end product is delayed by the same.”

Unlocking the growth potential

Despite all these challenges, today the maximum growth being witnessed is still in the standalone restaurant space where local taste along with uniqueness of concept is the key deciding factor.

Also, amongst the various segments within the restaurant sector, Quick Service Restaurants and Casual Dining Restaurants constitute the largest categories – combined they constitute more than 77 per cent of the overall market. Café segment emerges as the third category with the market size around INR 25,000 crore and is growing at 10 per cent year on year. Though the Fine Dine market constitutes only 3 per cent of the market, the segment is witnessing a renewed interest and a large number of multinational chains are entering the market.

“The food industry has evolved over the years and India needs to be prepared for the new importance that would be given to the sector. He added that like the developed economies, India too had begun indulging in lavish food and experimenting with new cuisines and it’s a new beginning for the sector,” added Chawla.

Meanwhile, India has a greater potential of global food brands who are one of the major contributors driving the growth of eating-out trend in the country.

Commenting on the same, Piyush Patodia, Executive Director, Grant Thornton India LLP, pointed, “Foreign brands need to ensure that although they see India as a large opportunity, there needs to be an appetite for risk taking. India is a difficult terrain to operate, with multiple taxes, complex licensing and high operating costs. In addition, tastes and preferences vary significantly based on the location within India. With correct planning and customisations, companies can see explosive growth of their concept in India.”

And bridging the gap between the industry and the government, Shilpa Gupta of FICCI asked the industry panellists to come together and participate in the government’s initiative to create more skilled labours and job opportunity, and inviting them to set a separate body for restaurant growth in the country.

However, with lots of developments taking place in the sector, where industry and the government have come together, food industry as a whole is looking at a larger share of its pie in the Indian economy.

By invite: Sanjiv Malhan

“Design must reflect the practical and aesthetic in business but above all… good design must primarily serve people” – Thomas J. Watson

The restaurant design patterns are changing with time as contemporary urban designers realise this purpose of design more than ever and are innovating by the day to simulate the tastes and imagination of customers.

The décor of restaurant spaces is fashioned by restaurant designers such that it compels the customers to revisit and stay long for these experiences. From the rustic, raw and authentic looks to the shift in textures mark the trending of industrial design and style in interior design industry at restaurants.

The industrial designs tend to impact the visual strongly and aid in the farm-to-table experience for the customers. Be it the purposely created dents or the natural look of wood-work and metal-work or the high-spaced ceilings with exposed beams or the historical brick-work; a host of spectrum of design elements such as adopting industrial lighting, exposed plaster, reclaimed timbers and glazed brick tiles have made it in the trending-now list of top-notch designers. These design elements which take you to timeless spaces or futuristic experiences are in vogue.

The upscale restaurant designs emphasise on texture more than colour these days in interiors for their exposed brick walls. Great attention is given to materials in their natural forms creating nostalgic or timeless experiences for the customer. Exposed brick work walls mark the beginning for an artisan aesthetic experience from where the rest of the interior space can be maneuvered.

Intricate brickwork designs add an exquisite and original architectural appeal to the interior design. And the industrial designs blended with black metal or piping or reclaimed wood-work bring out the rustic feel with creative repurposing. Authenticity in interior design is one of the top trending in-style must in the restaurant design market. Alongside authenticity comes sustainable design. Authenticity of the food palate as much as of the design element!

The designers play with the geometrically shaped fixtures and their orientation to showcase the newer artistic interior designs. This marks a shift in the industry to move and seek new styles to stand out from the crowd.

This can be evidenced in the cutting edge restaurants and pubs which have introduced strong, hard edged geometric patterns. These current trends are moving towards an increase in zoned spaces to create interest and movement around eating space; also to experience the uniqueness of the restaurant spaces creating desirability and longing in the customers.

And, as we know, sky is the limit for designers who are picking up the pulse and needs of customers and blending it with their offerings and finding much appreciation. As Milton Glaser said, “To design is to communicate clearly by whatever means you can control or master.”

About The Author: 

Sanjiv Malhan, an Australia-trained architect and principal at OFFICE FOR INTERNATIONAL ARCHITECTURE (OFIA), is passionately eloquent about his core beliefs and philosophy: “It is every architect’s bounden duty to take to heart the potential that our profession offers. And use every opportunity we get to explore this unique intersection of spatial artistry, technology, human civilization and above all, imagination.” These are the keystone beliefs that inspire Mr Malhan and his team to go out and create the spaces they do. “Mapping a client’s brief to a space and then using the tools of my profession to go out and exceed it, each and every time, is a given. Mr. Malhan’s training and experience enable OFIA to assemble an unmatched team of international and local experts to deliver the most challenging tasks and projects.

The restaurant industry in the country has gone beyond the boundaries, with new concepts coming and capturing the Indian foodies trail.  Business cafes are one such space, which has brought a creative trend into the segment with cafe chains like Starbucks, Coffee Cafe Day and restaurant cafe like Social Offline turning into a socialising place rather than a normal cafe.

And as today people are no more choosing cafes for just socialising themselves but instead to go to a place where they can interact and intermingle with people from different fields, social cafes and casual cafes are the way forward for these brands.

Hooking Consumers Socially

As cafes are turning into a meeting-cum-socialising place, these chains came up with idea of introducing something new that would bring them a good business attracting those who come for a meet at such places.

Social Offline is the brainchild of Riyaaz Amlani, MD and CEO, Impresario Entertainment and President of the National Restaurant Association of India. The concept was born out of the necessity, where one can enjoy the life of both working and socialising at a time. Social Offline is currently present in Delhi, Mumbai and Bengaluru with turnout form a good number of creative people who like to enjoy the life while working.

Meanwhile, Cafe Coffee Day, the India born cafe chain which was started out of the need way back in 1999 to give a place to the young Indian s where they can come and meet, spend some time together and take an experience out of the cafe.

‘The Sqauare’ cafe by CCD introduced ‘The Huddle Room’ which has around 6-9 seater meeting room created for those looking for inspiration - be it at a corporate meeting or a low-key get together. 

“Yes, it is true that many a meetings happen at the comfort of a CCD over freshly brewed coffee and eats. We have a good number of cafes inside and around corporate premises. When you say meeting rooms you must mean the ‘Huddle Room’ concept that we have introduced across the Square format outlets,” shares Bidisha Nagaraj, Group President Marketing, Coffee Day.

The Differentiated Offerings

People have always used cafes as a very social business. Earlier, they were using it for meetings, but now, they are using it to sit, write a letter, type their thoughts out and make presentations for clients. This shows that how people are interacting in cafes.

The USP of such cafe is mainly to create a place, which could act as an entertainment cum-working hub, where people can enjoy their work without the any boredom.

“People today do not need any office environment to work as technology is everywhere. There is certainly a growth on your own level. We are in cafe business for 14 years and they are all social now,” says Amlani.

Social Cafes V/S Business Cafes

According to Amlani, a normal cafe has 100 covers on a day and on 100 covers, a restaurateur is able to do at least four rotations. From morning to night, one person sits for one hour. You have empty seats, so why not utilise these seats for working people in cafes.

The Social Offline workspace can accommodate up to 50 people, though it might get a tight fit in the work area if all 50 do show up at the same time. However, the battle is for customers watch not his wallet.

At the same time, The Square focuses on theatre of coffee with single origin coffees from across the world, boutique brewing systems and caters to the well-informed, well-travelled and discerning tastes of coffee connoisseurs. As of December 31, 2014, CCD operates seven outlets of The Square (of which one is franchised) across Bengaluru, Chennai, Mumbai and New Delhi. The beverage offerings at The Square brand outlets include specialty coffees, international and local single origin blend coffees while the food offerings include fine dining options from multiple international cuisines accompanied with baked goods that complement the beverages.

Thus, we can say that India is going beyond working from early morning to late night hours. Today, there are many co-working hubs of different shades that emerging entrepreneurs and startups are choosing to work, instead paying high rental cost which is increasing day by day.

In the days to come, we can see all major cities including places like Pune, Chennai, Goa and Ahmedabad bludgeoning with such cafes.

In an interaction with Restaurant India, Coutinho talks about his comeback at Graviss Foods, focusing on how to deliver the right message to customer and also about the ice cream business.

Comeback at Graviss Foods

The experience gathered at Barista Lavazza and Papa John’s Pizzas and the challenge to lead Graviss Foods in its transformation to a mainline F&B player were the primary reasons for my homecoming. Having worked with Baskin Robbins for seven years prior to my stint with Barista Lavazza, there was a comfort in the company and the industry. I had seen many changes and been involved with the turnaround and growth of Baskin Robbins in India.  

Coffee retailing in India

I have always maintained that India has space for at least 5,000 cafes. The current players have only touched the tip. Importantly, sales of non coffee products match sales of coffee based products in these cafes. These cafes are ‘hang-out joints’ for the youth, third place for them outside their home.

Targeting Tier-II and Tier III cities

Baskin Robbins follows a cluster approach in expansion. We have mapped over 200 cities through a process called ‘micro pocket mapping’. We are present in 135 cities with bulk of our business focussed on the top 20. And among this there are many Tier II & Tier III cities.

In the next 2-3 years, we are focussed on consolidation of our business in the existing cities to drive efficiencies and optimise resources. This consolidation will also drive consumer experience and visibility in these cities.  In our category, a key role is played by infrastructure and cold chain development which is currently at infancy as we go down the town strata

Slowing down during extreme climate

We have seen no slowdown in our business despite the fact that during peak summers and winters (extreme climate) consumers do not venture out to the parlours. The phenomenon is also prevalent in Mumbai during the monsoons wherein venturing out for an ice cream is difficult. We have a very robust home delivery business which picks up during these periods when consumers’ desire for a dessert is high.

Communicating right message to customers

The parlours at Baskin Robbins are our sources to connect with consumers. Besides store communications, we connect with the new age media like Facebook and have 7.3 million followers over there.

Educational opportunities to employees

Graviss Group offers ‘Employee Nurturance and Delight’ programme and as part of this we invest in our employees and help them grow. To help employees in their professional life, we have sponsored many employees to professional courses in Business Communication (Indo American Society & ITM), Sales Leadership (IIM), WOW your customer (Adecco) etc.

Beside educational opportunities, we provide our employees opportunities across functions within the group. This helps them hone their latent skills and develops them professionally.