Celebrate Holi in Style, Dine-in and Party at These Restaurants

Culinary world has evolved over the years with more woman taking charge of the kitchen in the male-dominated industry and making a name for themselves. As the industry evolved, there are more woman seen in the industry, be it bartender, mixologist or chefs in the kitchen. All women out there are exploring their career while breaking the norms and ruling themselves despite facing tremendous challenges. This Woman’s Day let’s celebrate the woman in the restaurant sector who are breaking the glass-ceilings and making a mark for themselves. 

1. Chef Deepa Awchat, Global Gourmand Awardee, CEO of Goa Portuguesa Group of Restaurants

Born and brought up in Goa, I come from a family of sportsmen. All my brothers were state level football and table tennis players. I was fortunate enough to be trained by my brother who was the NIS coach. Later on, I gave up my Customs and Central Excise career to follow my passion for food and joined my husband Dr. Suhas Awchat in the hospitality business as we already had a restaurant 'The Goa Portuguesa' in Mumbai, and the other restaurants are Diva Maharashtracha, Dakshin Culture Curry, Poie & Pao. I was also a Former MasterChef Judge India (for Hindi language) few years back along with the other judges.

Commenting on the challenges faced, she shares, "With no professional training, the chefs in the restaurant did not welcome me in the kitchen. My next challenge was to standardize the recipes. At that time, our kitchen was dependent on chefs who were from Goa, South India and other parts of Maharashtra. They had their individual styles of cooking the same dish. The recipes changed whenever the chefs went on leave or changed. But once I standardized the recipes, things got easier, and the food taste remained the same.  Now, we have our own spice mixes under the brand name “Goa Portuguesa Spice Mixes." The lesson learnt from my setbacks is never to be dependent on any individual’s skills, always have proper SOPs (Standard Operating Procedures)."

 “Knowledge is power, so empower yourself with knowledge before entering any field.”

2. Chef Bobby Patel, Co-founder and Culinary Director of Thyme & Whisk and Mad Doh 

Bobby enjoyed baking and cooking since she was young, and she have always enjoyed experimenting with flavors. As a mother, her path was not an easy one. Juggling personal and professional lives is challenging, but she never gave up because she was committed to achieving all goals. She owns Thyme & Whisk and Mad Doh and aim to expand them worldwide. Thyme & Whisk has now 17 outlets across India in 7 years and Mad Doh has 4 outlets in a span of just 1.5 years. More women are starting their own catering companies, food trucks, and restaurants, adding a variety of tastes and business strategies to the sector. The idea that women couldn't manage the demands of a professional kitchen was once held. These days, in high end restaurants, female chefs are demonstrating their tenacity, inventiveness, and leadership.

“With power, enthusiasm, and creativity, a woman can lead in any area and belongs wherever she chooses. Continue to learn, remain fearless, and never allow someone to extinguish your passion. Your flavor is needed in the world.”

3. Chef Seefah Ketachaiyo, Chef & Co-Owner, Seeran Hospitality
Chef Seefah’s journey and passion for cooking was nurtured at a young age. She founded her own brand ‘Seefah’ in December 2016 in Mumbai. The biggest challenge was proving skill and hard work matter more than gender. She had to push through biases and earn respect in male-dominated kitchens. She focused on consistency, discipline, and letting food speak for itself. Over time, she built a team where talent, not gender, defines a chef. Mumbai’s diversity has influenced my approach to flavors and ingredients. The city appreciates bold, well-balanced tastes, which aligns with my philosophy—delicious food that’s authentic yet approachable. Her cooking respects tradition while adapting to what people here enjoy. More women are leading kitchens, and there’s greater awareness about fair treatment. The industry still has a long way to go in ensuring equal opportunities.

 “You don’t have to do everything alone. A strong team makes all the difference.”

4. Chef Sherry Mehta, Ishaara 
My culinary expertise has been presented at prestigious platforms, curating special menus and food festivals at renowned establishments. At thirteen, afternoons were spent in my grandmother’s kitchen, where fragrant spices and fresh produce filled the air. In 2012, while living in Chennai, I saw an opportunity. North Indians craved the flavors of home, so I started Sherry’s Kitchen, a humble catering service that soon became a turning point. In 2015, stepping into a five-star kitchen at the Himachali Food Festival at Marriott Hyderabad changed everything.  That first step into a five-star kitchen changed everything. From Home Chef Matters at Taj Lands End in 2016 to competing on Fox Life India’s Grilled in 2017, each challenge shaped me into the chef I am today. Though I didn’t win the show, I won something greater—confidence, resilience, and the belief that my passion had a place in this industry. 

Commenting on how industry has changed over the years, Chef Sherry shares, “The food world has transformed. Diners now seek authenticity, valuing regional flavors over fleeting trends. Ingredients tell stories, and meals are more than taste—they are history, culture, and identity. And through my passion I keep these cultural treasures alive and bring them back to modern kitchens, preserving the rich, authentic tastes of pre-partition Punjab. With deep respect for these ancient cuisines, I carry forward my grandmother’s legacy, ensuring that the forgotten flavors of the past continue to inspire chefs and food lovers, keeping us connected to the roots of Indian cuisine.”

Her advice, “Roots shape your craft, but passion defines your journey. Honor traditions, but don’t be afraid to create your own legacy.”

5. Chef Beena Noronha, Executive Chef, Gigi, Lyla and Scarlett House

Her journey into the culinary world wasn’t conventional. After spending 16 years in fashion, she decided to follow her passion for food, diving headfirst into the demanding world of professional kitchens. Training in a two-Michelin-starred restaurant in France was a reality check—it was grueling, but it shaped her into the chef that she is today.

When she started, the industry was far less welcoming to women in leadership roles. Kitchens were—and often still are—male-dominated, with long hours and an unspoken expectation that women wouldn’t last. But over the years, there has been a shift. More women are stepping into the spotlight, leading restaurants, and breaking stereotypes. While challenges remain, the landscape is evolving to be more inclusive.

For Chef Beena, success has meant staying true to her identity, representing her Mangalorean roots through food, and creating spaces where talent—regardless of gender—can thrive. “The kitchen doesn’t define you—your passion, resilience, and craft do. Keep showing up, keep creating, and make your own space at the table.”

6. Chef Tarannum Sehgal, Head Chef - Brands, Bright Hospitality

Every kitchen I've stepped into has shaped me—has taught me resilience, precision, and the beauty of creating something from scratch. From my mother’s kitchen to the Michelin-starred restaurants of France, this journey has been about more than just cooking; it’s been about finding my voice through food. 

Switching professions from advertising to culinary came with its own set of challenges—from a lack of culinary schools in India at the time and challenges faced by women in the field. Espressos Anyday is an extension of that—where nostalgia meets technique, and where every dish carries a piece of the places I’ve been, the lessons I’ve learned, and the stories I want to tell.

She says, “I personally follow the "10,000- hour rule" popularized by Malcolm Gladwell. You would likely become highly proficient or even an expert in a skill if practiced dedicatedly for at least 10,000 hours.  That's how I learnt my way around a professional kitchen, since I switched my profession, in my thirties.”

7. Chef Megha Kohli, Partner at Mezze Mambo

Chef Megha Kohli’s journey in the culinary world is one of passion, perseverance, and innovation. As the Chef Partner at Mezze Mambo, a Mediterranean restaurant in New Delhi that celebrates the diverse flavors of the Silk Route, Megha brings a wealth of experience spanning fifteen years—an impressive feat for her age. From her early days in the kitchen with her grandmother to being awarded Times Chef of the Year 2020, her story is as rich as the flavors she crafts.

Her formal culinary education began with the prestigious Oberoi STEP program, where she honed her skills at Udaivilas, Udaipur. Selected for the Oberoi Centre for Learning and Development (OCLD), she trained in premier properties like The Trident, Mumbai, and even worked alongside Michelin-starred chef Norbert Niederkofler. However, her desire to break away from hotel kitchens led her to fine dining, where she made her mark as Head Chef at Olive Beach and later as Project Head at Fabrica by Chef Saby. It was at Lavaash by Saby, India’s only Armenian restaurant, that Megha truly cemented her place as a culinary innovator.

Through her career, Megha has championed regional Indian cuisine, sustainable sourcing, and mentoring young chefs, reinforcing that food is more than just technique—it’s emotion, history, and connection. As she continues her culinary evolution, Megha remains a pioneer in redefining modern Indian gastronomy, one plate at a time.

8. Chef Swati Harsha, Head Chef, Hylo

Chef Swati Harsha’s path to the kitchen was far from conventional. After years in advertising and banking, her passion for food took over, leading her to explore India’s culinary heritage and eventually head the kitchen at HyLo. Her cooking is rooted in storytelling, tradition, and a deep love for regional flavors.

The food industry today is shifting towards authenticity and preserving culinary heritage. It’s no longer just about innovation but about honoring traditions, reviving lost recipes, and making them relevant for modern diners.

"For aspiring chefs, food is more than ingredients—it's memories, heritage, and emotion on a plate. Cook from the heart, and the rest will follow."

9. Chef Malavika Pratap, Head Chef, The Dimsum Room

Chef Malavika Pratap’s journey has taken her from the rigorous training of the Taj kitchens to leading The Dimsum Room, where she blends tradition with innovation to redefine Mumbai’s dim sum experience. Her passion for East Asian cuisine and dedication to craftsmanship shape her approach to modern dining.

The culinary industry has evolved to embrace sustainability, cultural storytelling, and a deeper appreciation for global influences. It’s no longer just about technique—it’s about the stories behind each dish and the experience it creates.

"Respect tradition, push boundaries, and let your curiosity lead the way."

Founding and scaling a company is never simple, but for women, it is typically filled with even more obstacles—biases, assumptions, and the assumption of doing work and home life simultaneously.

Ever wondered how women are making their mark in the restaurant industry which is a male dominated one? Many women restaurateurs have successfully launched their restaurants marking their success in the industry. Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry. Read to know about their journey, challenges and advice they would like to give for future entrepreneurs.

1. Radhika Dhariwal - Director & Founder of Passcode Hospitality

After completing her degree in psychology in the US and Master’s at NYU, she would often visit speakeasies and cocktail bars. After moving to India, she accidentally entered the F&B industry. Her brother wanted to start a nightclub, but instead, they launched India’s first speakeasy-style cocktail bar, PCO, just around the corner from their house in Delhi. 

Thirteen years later, they have 22 restaurants across the country, including brands like Jamun, Pings, Saz, Mister Merchant, and ATM, with locations in Delhi, Mumbai, Goa, Pune, Hyderabad, and Kolkata.  During COVID, when all the restaurants were shut, they launched Maya Pistola Agavepura—India's first aged premium agave spirit. 

“I would say choose something you are passionate about so that it is easy to stay the course, stay dedicated. Not everything is meant to be easy work hard, stay committed, and you will break through. Be mindful of the world around you, choose your battles wisely, and know when to let things go,” she shared.

2. Minakshi Singh, CEO & Co-Founder, Thirsty Three Hospitality Pvt Ltd

“My journey started when I was in second year of hotel management, did bartending at that time and pursued bartending course after college,” said Singh who is known for brands like Sidecar, Speakeasy, Café Lungta, Bhumi Farms, The Brook and India Bartender week.

Talking about challenges she faced, “I could not do bartending back then as there were hardly any women even though I had done the course. I did beverage marketing, sales, training and much more and I got varied level of exposure which helped me grow as well.”

3. Niketa Sharma, Managing Director, Keish Hospitality
Her journey in the hospitality industry has been a rollercoaster of challenges with learning and incredible growth. Started her career at the age of 22, fresh out of MBA from Les Roches, Switzerland; she is known for creating The Thane Club, Blah, Vivi Italian, South Stories India, Masaledar Thane, and Magna Bar & Kitchen.

From securing the right locations to building a reliable team and ensuring consistency in operations, every aspect of the business required patience and perseverance. Over the years, they have successfully launched 6 restaurants across different locations and are exploring expansion opportunities in Mumbai and other cities. 

“To every woman out there dreaming of starting something of her own believes in yourself and take that first step. The road will not be easy, but the challenges you face will only make you stronger. Surround yourself with people who uplift you and understand the value of persistence. The world needs more women in leadership, and your journey, no matter how small it seems today, can inspire the next generation,” she pointed.

4. Mickee (Pratima) Tuljapurkar, Founder La Loca Maria and La Panthera

Opened La Loca Maria as a cozy 25-seater Spanish restaurant with her husband, Chef Manuel Olveira, the restaurant quickly gained popularity. Leading them to expand to a 75-seater within a year, and launched La Panthera, a modern European restaurant with a 100-seater in BKC. She says, “The journey hasn’t been easy, but it has been super rewarding to bring these two restaurants to life. It’s a high-pressure job, especially with all the other challenges like managing staff and keeping an eye on costs,” she mentioned suggesting that for anyone in this industry—regardless of gender—is to prioritize two essential areas: your work and the relationships you build.

Understand your limitations, and don’t hesitate to seek help from those who know more than you. Just because you’re still learning doesn’t mean you’re incapable; you can always find a solution. Learn to say no when necessary and trust your judgment from the start.

5. Nidhi Singh, Co-Founder, Samosa Singh

Samosa Singh is empowering women at every level—be it leadership, operations, production, or innovation. Their production workforce today comprises nearly 35-40% women, which is evidence of their commitment towards creating a gender-diverse workplace. 

“This International Women's Day, let us pledge to push for quicker action, break down barriers, and build an industry in which all women can thrive. Because when women thrive, businesses prosper, and society reaps the rewards. Think Big! Let's lead, let's inspire, and let's create a world where every woman entrepreneur can realize her true potential,” pointed Singh.

6. Poornima Somayaji, Founder – Aragma, Pune  

Poornima’s journey in the restaurant industry has been deeply personal, driven by a passion for food and storytelling, with a focus on everyday ingredients. She envisioned Aragma as a space where dining becomes an experience.

“Like many women entrepreneurs, I’ve faced challenges—navigating an industry that has traditionally been male-dominated, earning credibility as a first-time restaurateur, and balancing creative vision with business viability. However, each challenge has reinforced my belief that resilience, adaptability, and a strong support system are key to success,” she shared by pointing that the challenges will be real, but the industry needs more women to shape its future, not by fitting in, but by leading in their own way. 

7. Lalitha Dutta, Managing Partner, Firewater Neo Kitchen & Bar

“My journey into the culinary world wasn’t a straight path. Growing up, my dad’s pharmaceutical business taught me the dedication, but it was food that truly captivated me. After my MBA and a stint in corporate, I followed my passion,” she said.

With 4 outlets in Hyderabad, the journey has been about self-belief, building a strong team, and proving that hard work and talent can break through any barriers. “Young women aspiring to thrive in any venture: Own your passion with confidence, invest in your skills and connections, and stay curious and adaptable. Success comes from resilience, authenticity, and the courage to challenge norms,” she further added.

8. Arpita Ganesh, Partner and CEO of Catch44 Hospitality

Her journey has been one of resilience, passion, and breaking stereotypes in every industry she has been in as she launched ‘The Bah’ and ‘The South Place under Catch44 Hospitality. Despite the progress made, Arpita has faced challenges, especially in overcoming traditional mindsets and biases, particularly among staff from rural backgrounds. She advocates for a 70/30 female-to-male ratio in frontline roles to further empower women in the industry.

“Believe in yourself, take calculated risks, and push past societal limitations. Women have the potential to lead, innovate, and transform the hospitality industry. With confidence, determination, and a strong support system, they can break barriers and redefine success on their own terms,” commented Arpita.

9. Kareena Bulchandani, Founder, MOKAI 

When we started Mokai in Mumbai, had doubts—mainly because it’s on a one-way street, right next to two well-known spots like Veronica’s and Subko. Starting something different without any background in hospitality was tough, Mokai is a café built on unique experiences—nothing is ordinary here. Kareena has played a key role in curating a one-of-a-kind menu featuring over 50 unique beverages, each distinct in flavor yet crafted with unwavering consistency.

“There will always be people who don’t believe in you—let them be. Those same people will be the one eager to work with you once you succeed. This world is full of people who think they know it all but proving them wrong is one of the most rewarding feelings. If you fail the first time, that’s okay. If you have a vision - NOBODY can ever stop, you from achieving it - Just Manifest” she added.

10. Shreya Nayyar, Co-Founder of The Bagh

When Shreya started ‘The Bagh,’ her goal was to build a space that wasn’t just another restaurant or bar, but an experience deeply rooted in a passion for hospitality. Bringing something contemporary yet soulful to Amritsar, a city known for its heritage and culinary legacy, was both thrilling and challenging.

Their latest concept is all set to redefine dining experiences in Amritsar. The new restaurant is a 5,800sqft with globally inspired dishes, indulgent desserts, and a good cocktail programme.

“The world is shifting, and the hospitality industry is no exception. Women are no longer just participants; we are change-makers. If there’s one thing I’ve learned, it’s that waiting for the “right moment” is a myth. The moment you decide to back yourself is the right one. Build fearlessly, learn constantly, and never hesitate to take up the space you deserve,” shared Nayyar.

People are well aware that dining has evolved around the years as everyone wants something unique in their dining experience and why not? Experiential dining in India has been revolutionized from simple meals to immersive culinary journeys that connect diners with tradition, flavors, and storytelling, also driven by evolving consumer preferences and innovation.

Culinary tourism is gaining momentum, positioning India as a key destination for food enthusiasts. The revival of forgotten culinary traditions with a modern twist, combined with curated tasting menus and interactive elements, is reshaping the dining landscape, making experiential dining a defining trend in India’s hospitality industry.

The Market
The full-service restaurant sector is projected to grow at a CAGR of 11.28%, reaching USD 64.72 billion by 2030. The sector has seen a 6% growth in food and beverage output in 2023, driven by increasing consumer demand for authenticity and regional cuisines. Reports indicate that 72% of South Indians prefer traditional dishes over modern fast food, highlighting a shift toward nostalgia-driven dining. 

Shift from Traditional dining to immersive experience
There's been a significant shift from traditional dining to a more sophisticated and immersive experience. The focus has moved from just taste to a multi-sensory experience – the ambience, the service, the presentation, and the story behind the food. It’s a healthy balance of the two - the table side theatrics and the overall plunge into the sensory overload at restaurants is tempered by good food and drinks, the quality of which is undeniable.

Commenting on this, Aji Nair, CEO, Mirah Hospitality said, “Rajdhani Thali has been at the forefront of this shift, offering an authentic Rajasthani and Gujarati experience with warm hospitality and regional delicacies served through traditional rituals. As regional cuisine-driven dining gains momentum, Rajdhani continues to set the standard by preserving time-honored recipes, curating festive thalis, and celebrating India’s rich culinary heritage. We continue to align with these trends by preserving heritage flavors, curating festive menus, and enhancing service experiences.”

The Trends
There’s a clear trend towards refined dining experiences that blend global influences with local sensibilities. There is a rise in demand for curated menus, wine pairings, and interactive dining formats. People want to explore new flavours and techniques, but they also appreciate the familiar comforts of Indian hospitality. 

The trend is definitely towards authenticity. There's a growing appreciation for regional cuisines, for locally sourced ingredients, and for the stories behind the dishes. People want to connect with their roots or discover new ones, through dining.

The Foreseen Challenges 
Maintaining consistency and innovation in a rapidly evolving market is a major challenge. While, staffing issues, rising costs, marketing and brand awareness are also seen as the foreseen challenges in the industry.

Rinka Jha, Founder, Two Gud Sisters said, “You need to invest in continuous training for your staff, and to stay up to date on global culinary trends. You also need to be mindful of sustainability and ethical sourcing. The key is to balance innovation with authenticity, and to create an experience that is both exciting and meaningful.”

“The biggest challenge is keeping that genuine feeling alive as things scale. It's easy to lose the personal touch. To combat that, it's important to focus on training the staff to be hosts, not just servers. Create spaces that encourage conversation and connection. It is about remembering the core of why we are in the hospitality industry,” commented Alay Ingle, Founder, The Corner Room.

Adding his views, Ranjit Bindra, Founder & MD, Bastian Hospitality notes, “When something like experiential dining just becomes a trend that restaurants focus on, the quality of what diners have really come for - the F&B - quickly diminishes. It is important for restaurants to not be swayed by trends alone, but to focus first on their USP’s after which experiential dining should be added, if it makes sense for the cuisine and the restaurant. We are lucky at our restaurants to be able to offer both excellent quality F&B as well as lasting memories when it comes to our programming around our dining and our bar.”

Promoting Dine-ins through Social Media
Social media is a powerful tool for showcasing the artistry and sophistication of modern Indian dining. It allows creating a visual narrative that captures the essence of the dining experience. Social media amplifies brand presence through influencer collaborations, real-time customer reviews, and visually engaging food content. 

Pointing out how this benefits restaurants, Timanshu Mokal, Co-Founder, Amelia explains, “It’s where restaurants show off their best, using visuals and influencer buzz to draw crowds. They engage directly with diners, building community and creating excitement with limited time offers. Looking forward, we can expect more immersive tech like AR and more. People sharing their experiences will continue to drive trends, making social media the central hub for how we discover and enjoy dining out.”

The Future
The future is quite certain that with more personalized and immersive dining experiences, with a greater emphasis on technology and sustainability. But the core experiences will always be about creating a memorable and enjoyable culinary journey.

It is quite evident that South Indian Restaurants are quite popular in India and in international markets. With the growing need of comfort food, there is a boom in the restaurant industry especially for the South Indian food internationally. The cuisine of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territories of Pondicherry and Lakshadweep are all considered to be part of South Indian cuisine. Spices like mustard seeds, curry leaves, tamarind, and asafoetida are frequently used in South Indian cuisine; the spice level may differ as per the consumer preferences.

With South Indian restaurants thriving, the full-service restaurant market in India is expected to grow to USD 64.72 billion by 2030. The brands are expanding through various models which are Franchising Model where many brands, like have expanded through franchising to minimize operational risks, targeting areas with high Indian and South Asian populations, such as the US, UK, UAE, Canada, Australia, Singapore and Southeast Asia, adapting to local markets where they can tweak the menus slightly to cater to local tastes while maintaining authenticity (e.g., Jain-friendly or vegan versions of dishes), tech & delivery expansion wherein brands can partner with food delivery platforms to reach a broader customer base and premium positioning & branding in which some brands are positioning South Indian food as a premium, healthy dining option rather than just street food.

Trends & Innovations in the International Restaurant Industry
While Chef Kishore Kumar Neethinathan, Executive Chef, Radisson Blu Hotel and Suites GRT Chennai & Ministry of Chutneys added his views on trends in the international restaurant industry.
•    Plant-Based & Vegan-Friendly Menus – Many global consumers prefer plant-based food. South Indian cuisine already has many vegetarian options that can be marketed effectively.
•    AI & Automation in Kitchens – Brands are using AI-powered kitchen robots for dosa making, reducing labor dependency.
•    Sustainable & Eco-Friendly Packaging – Growing demand for biodegradable and compostable food packaging.
•    Ghost Kitchens & Virtual Brands – Cloud kitchens allow brands to expand without major investment in dine-in spaces.
•    Tech-Enabled Customer Experience – Self-ordering kiosks, AI-powered recommendations, and blockchain for food traceability.

Challenges in International Expansion & Solutions
1.    Ingredient Sourcing
              Challenge: Finding authentic ingredients abroad can be difficult, impacting food taste and quality.
              Solution: Partner with local suppliers, import key ingredients, or set up centralized production hubs.
2.    Cultural & Dietary Preferences
              Challenge: Some global consumers are unfamiliar with fermented foods like dosa or idli, and spice levels may need adjustment.
              Solution: Educate through storytelling, food tastings, and clear menu explanations. Offer milder spice variations without compromising authenticity.
3.    High Operating Costs
              Challenge: International markets have high labor and rental costs.
              Solution: Lean operations with smaller, tech-enabled kitchens, cloud kitchen models, or co-located food court outlets.
4.    Regulatory & Compliance Issues
              Challenge: Each country has different food regulations, tax structures, and labor laws.
              Solution: Work with local consultants and legal experts, use franchising or joint ventures for easier market entry.
5.    Brand Awareness & Competition
             Challenge: Competing against well-established Indian and global brands.
              Solution: Differentiation through unique dishes, storytelling, digital marketing, and collaborations with influencers.

“South Indian cuisine may be too spicy or different from local tastes, requiring adaptations to menus. Not all guests are familiar with Indian flavors and spice level, so there is a strong reason to tweak the menu and the recipe to adapt the local taste buds. To overcome the challenges, brands should have strategic partners within each country who understand the local regulation rules and laws, which streamline the overall operations,” notes Anand Krishnan, Director, Namma Veedu Vasanta Bhavan.

Anand adds, “VB WORLD, the new avatar of Namma Veedu Vasanta Bhavan, offers a unique culinary experience with the combination of international and pan-asian cuisines. A lot of countries do have an own rules and regulation for the labor visa, it to overcome we must keep average of 30 to 40 employees as a buffer for the upcoming projects,” 

 “We have successfully expanded our footprint by bringing the rich legacy of Dindigul-style biryani and Tamil Nadu’s culinary heritage to international markets. While India remains a priority, we are strategically expanding in the Middle East & Sri Lanka. Our growth model focuses purely on company-owned outlets to scale efficiently. Our vision is to globalize South Indian cuisine while preserving authenticity. The future lies in hybrid dining models, tech-driven experiences, and sustainable expansion,” shares Nagasamy Dhanabalan, Managing Director, Dindigul Thalappakatti Restaurant

There are various challenges in manpower for international expansion which includes:
1.    Shortage of Skilled Indian Chefs- South Indian cuisine requires specialized skills (Dosa making, Sambhar preparation, Tiffin dishes). Finding chefs abroad who can replicate the authentic taste is a challenge.
2.    High Labor Costs in International Markets- Countries like the US, UK, Canada, and Australia have strict labor laws and high wages, increasing operational costs.
3.    Work Visa & Immigration Restrictions- Many countries have strict regulations on hiring foreign workers, making it difficult to bring chefs from India.
4.    Cultural & Language Barriers- Hiring local staff may lead to communication gaps and difficulty in training them to prepare traditional dishes correctly.
5.    Employee Retention Issues- High turnover rates in the restaurant industry can lead to inconsistent service and additional training costs.

How to Compete with Other Brands in International Markets
Nagasamy discussed about the competition with other brands in the international markets which includes:
1.    Emphasize Health & Authenticity – South Indian food has a natural health advantage (fermented foods, low oil, and gluten-free options). Positioning it as a wellness choice can attract a wider audience.
2.    Strong Digital & Social Media Presence – Using Instagram, YouTube, and TikTok to showcase food-making videos, traditional recipes, and customer experiences.

3.    Strategic Partnerships – Collaborating with local grocery stores, Indian cultural events, and food bloggers to build brand presence.
4.    Menu Innovation –  Creating fusion dishes that blend South Indian flavors with local tastes (e.g., dosa tacos, idli burgers).
5.    Experiential Dining – Offering unique dining experiences like live dosa counters, self-ordering kiosks, and interactive storytelling about South Indian cuisine.

Future in International Markets
South Indian restaurant brands are scaling internationally, driven by the global demand for regional Indian cuisines. The future is certain that the market is expected to grow internationally with more brands competing globally and expanding in the untapped markets.
 

Born in Vadodara in 2018, Thyme & Whisk has blossomed into a beloved dining destination with 16 locations. Brainchild of Chef Bobby Patel, Tapan Patel, Parth Gheewala & Dharti Gheewala, the brand is captivating diners with its innovative approach and unwavering commitment to quality.

Fueled by this vision, Thyme & Whisk has ambitious expansion plans. The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years. This strategic expansion will see Thyme & Whisk enter new markets, bringing its unique culinary vision to major cities like Delhi, Mumbai, Bangalore, Chennai, and beyond. In an Exclusive interview with RestaurantIndia, Bobby Patel and Parth Gheewala, co-founders at Thyme and Whisk and Mad Doh shares about their journey, expansion plans, vegetarian dining and much more. Excerpts:

How it began?

Chef Bobby is an electrical engineer, worked in Larsen & Tourbo for 5 years. “Since childhood, I loved cooking and baking and always loved playing around flavours. When we had to go to vegetarian restaurants in India. It was pretty basic and there was no global cuisine being served by restaurants. So, we came up with the idea of starting something on our own where we serve different varieties of veg food,” he shared

Creating experiential dining

The inspiration comes from my passion which is now my profession. Along with fine dining, we make that the creativity is top-notch in our brands. We have finger millet ragi flour pizza, it’s all about creating experiential dining. The first restaurant was launched in 2018 in Vadodara, Gujarat. We have a vast variety of vegetarian menu and a great selection of desserts as well. We have Cookies, Dubai Kunafa among others. 

USP of the Brand

Indians are very well-traveled these days. Fresh hand-rolled pastas are made every day in our restaurants. We are serving easily digestible pizzas. In Mad-Doh, we have Neapolitan pizzas and thin-crust as well. We have vegan, jain, salads and healthy menu and it can be customized as per consumer preferences. The menu is common throughout all the outlets. The innovations are added in all the outlets.

Overcoming Challenges

The biggest challenge was acceptance by the consumers. We educated the customers about the dishes, and we got a great response. The prices were little higher like for eg, 800 for 2 people or depends on what you order. Since, we cater to various cuisines; we make sure that we prepare in-house sauces for the food we prepare. To get all the good quality ingredients was one of the biggest challenges we faced in the initial stages.

Future of vegetarian dining

People are health-conscious these days and they are eager to know what’s in their food. The vegetarian and vegan dining are going to boom in India in the coming years. Lots of chefs are focusing on vegan dining; people want to have vegan or vegetarian in a luxurious place. We also ensure that food wastage is less. In Mad Doh, we have smaller plates, while in Thyme and whisk we serve the right portion to the consumers.

Equal Responsibility for all the partners

Bobby looks into culinary section and innovations, Tapan looks after staff management, Parth looks into expansion plans, while Dharti looks after the interiors for all the outlets. “We ensure all the ideas are discussed well before the execution,” shares Bobby.

Expansion plans
We have 17 outlets for Thyme and Whisk, 1 outlet for Mad Doh. We want to expand in all cities and have international expansion plans as well. This year, we are opening 4 cloud kitchen brands focused on specific segment each– burgers, biryanis, Indo-chinese, shakes and juices respectively. We will grow in company outlets more and franchise as well. In Thyme and Whisk, its 90% dine-ins and in Mad Doh, its 75% dine-ins.

People are coming up with regional cuisines, millet-based recipes, AI driven menu will be on rise, technology advancement and much more.

Message for Women Restaurateurs:
‘Have the clear goal and passion, build your own niche and believe in yourself rather than having self-doubts.’

Extending its reach to Chennai, the highly anticipated conference and awards show, "Restaurant India Awards Kerala and Tamil Nadu Edition," hosted its first edition on Leadership Series on February 12, 2024, at The Westin, Chennai. The conference witnessed a great footfall from the restaurant and F&B fraternity and was graced by the presence of top restaurateurs, policy makers, food service professionals, chefs and consultants from the region.

Preetima Bharadwaj, CEO, Franchise India gave the opening remarks which was followed by the panel discussions; ‘How Legacy Restaurants are Fuelling Innovation Yet Maintaining Consistency’ and ‘C-Suite insights.’

In the legacy session, Dindigul Ponram Biriyani and Namma Veedu Vasanta Bhavan's Director participated along with Chef Nikhil Nagpal, Chef Culinaire, Avartana, ITC Grand Cholaas the moderator. 

Anand Krishnan, Director, Namma Veedu Vasanta Bhavan emphasized on how the new age generation isn't willing to pursue the family business or restaurants as their career. He says, "It becomes challenging to maintain the age-old brand name in the industry. For the first-generation entrepreneurs in the restaurant sector, it will not be challenging than the legacy brands that are existing in the industry since decades.”

Elaborating further, Mani Ram Selvaraj, Fourth-Generation Entrepreneur, Ponram Biriyani Restaurant shares, “For us, it's like we have been growing more with each generation. It has always been more of word of mouth for us rather than online marketing."

Highlighting on how they maintain the authenticity, he adds, “We source the local ingredients from different places to ensure that the spice level remains the same in each location and in all the outlets as we believe that spices play an important role in the authentic cuisine."

The last session was focused on "Food Entrepreneurs/CEO's/Chefs highlight the Industry, Impact, Investments, Innovation, and intent for Building a Thriving Restaurant Business." Tarun Mahadevan, Managing Director, Advantage Foods moderated the session.

Amrut Mehta, Director, The Little Italy Group spoke about the evolution of Italian food in India and how they are focusing on being in the vegetarian category while representing their brands. He adds, “We have many Indianised versions of Italian food. We innovate as per the trends. Although, there is a craze for healthy option these days, so we have a menu for that as well.”

"We have brands in different formats. All of them are different from one another. For us, what's important in restaurants is the size, space and staffing, as we believe that these three things play major role in shaping up the restaurant as a whole,” mentions Shriram Rajendran, Chef and CEO, The Table.

Adding further, Shriram said, “The sale of vegan options is less for us. We do have gluten free icecreams and what we have seen is that 97 percent of compound chocolates are used in India for desserts and icecreams. People are not able to differentiate between the compound one and the original taste of chocolate. As the compound one is cheaper, everyone prefers that.”

The Awards Ceremony
Restaurant India hosted Restaurant India Awards- Kerala and Chennai edition in the evening that saw many notable restaurant owners, celebrities and chefs including M Mahadevan, Chairman & MD, Advantage Foods, Chef Nikhil Nagpal, ITC Grand Chola, Master Chef Tamil Judge Rakesh Raghunathan and Bigboss Tamil Runner-up Soundariya Nanjundan, amongst others joining for the celebration.
 

With Valentine’s Day around the corner, who does not like to go for a date with your loved ones, right? Still planning your date with your loved ones on the special day? We are here to help you for the last-minute arrangements. Here’s the list of restaurants to celebrate your big day.

Tikitii, Goa
At Tikitii, Goa, let the magic of the beach create the perfect atmosphere for a memorable party. Tikitii is the ideal location for romance by the sea because of the sound of the waves, the sparkling lights, and the tropically elegant atmosphere. Savor a specially designed Valentine's Day menu and take in the airy atmosphere as you commemorate love in the most charming setting, whether it's a romantic date night or an enjoyable Galentine's Day get-together.

The Big Tree Cafe, Jaipur
Celebrate Valentine's Day at The Big Tree Café in Jaipur, a mystical haven where romance and nature collide. It's the ideal location for a romantic supper or a happy Galentine's Day celebration because of its charming outdoor setting, sparkling lights, and calm atmosphere. Savor delectable Valentine's Day fare like Love Letter Crepe, Rose Sauce Pasta, and Ravioli Hearts, as well as expertly made cocktails like Strawberry Colada and Hibiscus Margarita, all of which are sure to make your evening genuinely unforgettable. 

Ocho, Bandra

Savor delectable dishes like Lamb Birria Tacos and Pulled Jackfruit Tostadas, expertly paired with handcrafted cocktails, at Ocho, Bandra's first speakeasy-inspired bar. Whether you're toasting to love or friendship, Ocho's welcoming atmosphere and carefully chosen menu promises an unforgettable evening filled with great food, drinks, and treasured moments. Ocho's warm, intimate vibe and touch of old-world charm make it the ideal venue for a romantic dinner or a vibrant Galentine's Day celebration.

Baglami, Bandra BKC

This Valentine's Day, celebrate love at Baglami, Bandra BKC, where sophistication and decadence combine to create a genuinely unique dining experience. It is the ideal location for a memorable evening because of its exquisitely decorated interiors and cozy, romantic atmosphere. Enjoy a variety of delectable treats, such as the creamy Brioche Sliders and the crispy WabiSabi Chips, before finishing with the deep Red Velvet Passion Fruit Swiss roll. 

Sixteen33, Bandra

In the center of your favorite neighborhood, Bandra, Sixteen33 is your cool, casual Valentine's Day spot. Ignore the over-the-top romances and roses and enjoy some great pours and rosé instead. If you're not in the mood to dress up, we welcome you as you are here for some great food and a romantic vibe that breaks your first conversation nerves without trying too hard.

CrayCraft, Andheri

Celebrate love in a setting as distinctive as your story at Craycraft. Craycraft's cozy atmosphere, earthy hues, and elaborate design elements combine heritage and contemporary style to create the ideal romantic getaway. Savor delectable treats like Tastes Like Strawberries, Cherry Blossom Sushi, and the Heartbreaker, all of which are matched with expertly made drinks that enhance each bite of the specially designed Valentine's Day menu.

Rude Lounge, Multiple Locations

Rude Lounge is the place to go if you want to celebrate Valentine's Day in style. This lively hotspot, which has sites in Powai, Malad, and Vashi, offers a lively atmosphere that is ideal for couples who enjoy delicious food, lively music, and a lively environment. Savor popular dishes like juicy burgers, loaded nachos, and specialty beverages while taking in the vibrant atmosphere. Before starting an evening filled with delicious cuisine and music, take in the stunning sunset from their rooftop views.

Nouba, Jaipur

Enjoy a specially designed Valentine's menu that features dishes like Nouba Special Chicken Chili and Tai Pai Chicken paired with expertly crafted cocktails that add a touch of magic to your evening. Nouba is Jaipur's ultimate destination for an unforgettable celebration, and its chic ambiance, vibrant energy, and stylish interiors set the perfect mood for a dreamy date night or a lively Galentine's soirée.

PCO, Mumbai

PCO honors "Bubbles in the Air," a month-long celebration of love in all its forms. Their unlimited bubble brunch is the ideal way to drink, enjoy, and celebrate, whether you're organizing a romantic date, a Galentine's Day get-together, or a special relationship celebration. The menu, which is curated by Head Chef Edjose Fernandes, combines foreign flavors with decadent brunch mainstays, such as Belgian Pork Belly Skewers and Croque Madam Bacon-Wrapped Prawns. Enjoy limitless pours of Shelton Fernandes' classic cocktails, such as the fruit-forward Sangrias, Espresso Brulee, and Sbagliatos, which are made for effortless drinking and endless toasting. 

CosyBox, Gurgaon
Cosy Box Gurgaon welcomes to celebrate love during Valentine's Week in a unique and passionate way. Savor a carefully chosen selection of romantically themed cocktails that are designed to arouse your senses and create the ideal atmosphere for romance. Each handcrafted drink, which features exotic flavors, rare botanicals, and opulent garnishes, is carefully crafted to deepen your connection, whether you're celebrating with friends or your significant other or just taking some much needed "me time."

Daisy Mae, Delhi
Enjoy love with a Mexican flair! This unique event honors romantic and platonic relationships while bringing the flavors of Mexico to your plate, inspired by El Dia del Amor y la Amistad, or "The Day of Love and Friendship."  Pollo Pibil serves as the signature dish. This spicy and flavorful chicken dish blends tang and heat, making it ideal for making Valentine's Day unforgettable.

Sheraton Grand, Pune Bund Garden Hotel
At the Sheraton Grand Pune Bund Garden Hotel, let love blossom. Enjoy a delicious culinary adventure with your special someone, starting with the velvety warmth of Maple-Roasted Pumpkin Apple Soup and ending with the refreshing sweetness of Vanilla-Poached Pear with Caramelized Nut Granola and Herb Cherry. Savor the rich embrace of Slow-Cooked Lamb Leg and Roasted Turkey from the Carving Station, while the freshest Seafood on Ice adds a touch of oceanic charm. Live Stations filled with Shawarma, Dim Sum, and Thai Grilled delicacies set the stage for handcrafted Crêpes and divine desserts that are as sweet as your love. 

ITC Gardenia, Bangalore
Indulge in a luxurious experience designed to create unforgettable memories with your loved one with ITC Gardenia. Elevate your evening in the serene ambiance of a personal cabana on the Lotus Pavilion lawns. Paired with a bottle of select sparkling beverages, this exclusive private dining experience sets the perfect stage for a magical celebration of love. You can also savor a Valentine’s brunch and dinner buffet amidst the lush vertical gardens of Cubbon Pavilion. This year our newest signature restaurant brings an exclusive tasting menu curated by chefs featuring 9 courses that present global gastronomy. 

Novotel Kolkata
Enjoy 'Love and Spices' at Ministry of Kebabs (MOK) and take a trip through the vivid flavors of India. Savor the delicate slow-cooked curries, flavorful, hand-ground spice mixes, and juicy, flame-grilled kebabs prepared by Executive Sous Chef Sirajul Rahaman. In a warm and sophisticated setting that creates the ideal atmosphere for a romantic evening, pair your meal with delectable, handcrafted cocktails or excellent wines.

Fiori, Lonavala
Valentine’s Day is just around the corner—what better way to celebrate with your partner than with great food and shared moments in the cozy, intimate setting of Fiori, Lonavala’s first glasshouse restaurant? For those who love the charm of a sunlit breakfast date, start with the Greek Savory Pastry, a crisp, flaky phyllo filled with spinach, feta, and fresh herbs. Enjoy a hearty Breakfast Burrito, a comforting Shakshuka, or a wholesome Cereal Bowl Parfait. Pair your meal with a Cinnamon Honey Latte, a Peanut Butter Flat White, or an Espresso Tonic for a bold kick. 

Ever wondered why restaurants are coming up with diet-conscious, protein-rich, calorie-deficit meal option, keto or healthier food options in their menu? It is obvious, the demand for healthy food and health-conscious dining options in restaurants is rising, driven by increasing awareness of nutrition, wellness, and sustainability among consumers. 

The shift towards healthier food in restaurants isn’t just hype. It’s a reflection of changing consumer priorities. Diner's today is making more informed choices, seeking food that not only tastes good but also aligns with their well-being. Whether it’s clean ingredients, balanced nutrition, or plant-forward menus, the demand is real and growing. Guests have become wary of what they put in their bodies. 

What’s pushing the growth?
The market for healthy foods is expected to expand at a compound annual growth rate (CAGR) of 10.0% between 2024 and 2030. 

“This is a significant trend in the Indian restaurant industry, with consumers, especially younger generations, prioritizing health and wellness. The market for health and wellness food and beverages in India is projected to grow significantly annually, driven by consumer demand and increasing awareness of health and wellness,” says Suresh Jogani, Franchise Owner, Quattro Bistro, Churchgate.

So, is it going to stay? This trend is here to stay as it definitely has results which people are noticing. Sometimes, it is a bit challenging to get 100% organic ingredients or seasonal produce which is at its peak of nutritional value. But people are trying to eat more healthier, local and seasonal option and to much surprise around 80% millennial prefer healthy eating with the changing lifestyle.

It’s a Global Change
One reason for this shift is awareness. We all know that people are very much involved in social media. People now know more about nutrition through social media, documentaries, and research. The pandemic also made many focus on their health. But meeting this demand isn’t easy. Finding fresh, organic, and sustainable ingredients costs more. Plus, making healthy food taste just as delicious as comfort food is a challenge for chefs.

Pointing out his views, Chef Harpreet Singh Bhatti, Head Chef at The Nest by Waikiki says, “The good news is that the market for healthy eating is growing fast. Plant-based foods, clean ingredients, and balanced meals are becoming popular worldwide. To keep up, restaurants can use local produce, try new cooking techniques, and make familiar dishes healthier.”

“Restaurants that offer tasty and nutritious meals will attract more customers. As a chef, I see this as a chance to be creative while serving food that makes people feel good,” emphasizes Bhatti.

The Foreseen Challenges
The shift comes with its own set of challenges for us restaurateurs. Ever thought what can be the challenges? Quality ingredients cost more, inflation adds to it, sourcing can be tricky, and for many, the perception that “healthy food isn’t tasty” still lingers. Sourcing seasonal ingredients can be one of the challenges as well.

“Restaurants also walk a fine line between catering to health-conscious customers and retaining their core audience. No business can survive for long without profits, and the health conscious has still not become the core audience yet in India. So, it becomes important for restaurants to work on their narrative, their story and truly convince the customer about the premium charged for such offerings,” points Vijeta Singh, Partner, Cobbler and Crew.

She adds, “As awareness around nutrition, sustainability, and overall well-being deepens, and health-conscious dining will become a baseline expectation rather than an added perk. The restaurants that recognize this and strike the right balance between health, taste, and experience will define the future of dining. The question isn’t whether this movement will last - it’s whether brands are ready to evolve with it.”

Restaurants can overcome these challenges by:
So, what can be done to improve or overcome further?
- Investing in efficient supply chain management
- Collaborating with nutritionists and chefs to develop balanced menus
- Educating staff about healthy options
- Implementing effective menu engineering and pricing strategies

Tech-Influence
Technology is evolving in every sector. The traceability of ingredients to know exactly when it was harvested and from where and the scanning nutrition data of a fruit will be seen more as we grow further. Al will play a big role in farming at grass root level to help producers get the best produce with what they have. 

The Future
Healthy eating isn’t about missing out—it’s about enjoying food in a new and better way. Fresh and healthy is expensive, but processed and unhealthy is addictive. This trend is here to stay, driven by consumer demand and growing awareness of health and wellness. 

The most awaited Union Budget 2025-26 by Modi 3.0 was presented by the Finance Minister Nirmala Sitharaman in the Parliament today. With a strong focus on extending infrastructure status, mudra loans to homestay owners, Udaan connectivity scheme and increasing disposable income through tax relief is a major boost for the economic sector.

The Union Budget 2025-26 lays a strong foundation for transformative growth, particularly for the restaurant and hospitality industry and the real estate sector.

Increase in Consumer spending

“We anticipate increased consumer spending, leading to higher foot traffic in restaurants, more frequent dining out, and sustained demand for food delivery services. The budget's emphasis on urban redevelopment, including the ₹1 lakh crore Urban Challenge Fund and enhanced infrastructure spending, creates exciting opportunities for mixed-use developments and real estate projects,” adds Aayush Madhusudan Agrawal, Founder & MD, Inspira Global & Lenexis Foodworks.

He stated, “Additionally, the allocation of ₹1.5 trillion fiscal support for MSMEs is expected to drive capacity expansion, creating a ripple effect that will further fuel demand for industrial real estate. The support for Tier-2 cities and the focus on urban innovation will not only stimulate real estate growth beyond the metros but also bolster homebuyer confidence and encourage further expansion. From gig worker welfare to the development of smart, sustainable cities, this budget's holistic approach will drive India's next wave of economic progress, creating new avenues for investment, innovation, and growth across our industries." 

Launch of Mudra financing
Another encouraging development is the launch of Mudra financing for homestay enterprises. It will allow local company owners to launch and expand small tourism enterprises, particularly in less well-known locations. This will boost employment and promote travel to these areas.

"The National Geospatial Mission's efforts to enhance spatial data and mapping will help with improved infrastructure development and planning for the tourism industry. All things considered, these actions demonstrate the government's dedication to elevating India as a premier international travel destination and fostering fresh growth, employment, and innovation prospects in the industry," mentions K Syama Raju, President of FHRAI.

Major Relief for Taxpayers
The FM has proposed a major announcement on Income Tax Front as the Income Tax limit of taxpayers from Rs 7 lakh to Rs 12 lakh will have zero tax obligation from next financial year.

Commenting on the big move, Rahul Seth, Co-founder, Burger Singh says, "New income tax rates will boost consumption by easing the financial burden on the middle class, while term loans of up to ₹2 crore for first-time entrepreneurs will drive business creation and employment. As a QSR brand deeply connected with both sectors, we welcome these measures that enhance ease of doing business and financial inclusion, ensuring greater accessibility to quality dining options across India." 

While Rajat Agrawal, CEO, Barista Coffee notes, "Budget for the year 2025 entails more income in the hands of the middle class with exemption of income in the hands of the salaries class till INR 12 lacs, this will also benefit individuals at higher earnings. Higher income will support the agenda on spending and will support the middle class on their allocation of funds beyond their daily needs and could benefit the retail industry at large with more money in the hands of the middle class. Further lowering down of taxes for other than salaried class will also support spending."

“A deep-rooted plan to bring more investments on building infrastructure and connectivity through dedicated spends on new airports and routes, will further create an opportunity for large reach and mobility which will further support retail businesses with increase in better inter-city connectivity and tourism,” adds Agrawal.

Adding his perspective, Amit Jatia, Chairperson – Westlife Foodworld,(owner and operator of McDonald’s India W&S) points out, “I would congratulate the Finance Minister for presenting a prudent budget that lays out a futuristic blueprint, aligning with India's consumption driven economy and the vision of Viksit Bharat."

"The measures announced today are well-positioned to fuel India’s consumption engine through a smart fiscal framework. An increase in the tax ceiling to INR 12 lakh is a welcome move which will certainly strengthen household purchasing power, driving demand across sectors. I am particularly excited with the announcement of the proposed National Institute of Food Technology in Bihar. It is a significant step towards advancing food innovation and strengthening India’s retail and food ecosystem, fostering innovation, skill development, and economic growth," adds Jatia.

Extends infrastructure benefits
The government has proposed a major initiative of infrastructure benefits to hotels in 50 destinations in partnership with state governments, performance led incentives to states for destination management, hygiene, branding and marketing of destinations. 

Conclusion

With a smart fiscal framework and a five-pillar strategy for inclusive growth, this budget paves the way for an optimistic business environment and stronger consumer confidence benefiting the overall economy and organized sector players like us.

Dining out has transformed from just a meal to a multi-sensory experience, where atmosphere, service, innovation, and food quality blend seamlessly to create lasting impressions. For restaurants, crafting these unforgettable moments is both an art and a science.

Creating these memorable dining experiences is about harmonizing ambiance, service, technology, and exceptional food offerings. Multi-sensory elements like aromas and soundscapes amplify the dining experience, while visually stunning presentations turn dishes into works of art. At its core, it’s about understanding guests’ desires and exceeding them, forging emotional connections in the process.

The Power of Atmosphere and Service
The ambiance of a restaurant isn’t just a backdrop—it’s a critical part of the experience. Lighting, music, decor, and even furniture choices come together to create a space that fosters emotion and connection. Personalized service takes things further, turning an ordinary meal into a memorable experience. Restaurants that master this art blend human warmth with flawless operations.

John Royerr, Founder of Goa-based Ochre Spirits and Ochre Bar & Kitchen, shares, “A truly memorable dining experience feels effortless yet intentional. Atmosphere is about subtle precision—lighting that sets the mood, acoustics that allow easy conversation, and layouts that offer comfort and flow. It’s a space where guests naturally feel at ease. Service is the key differentiator, though. It’s not just about bringing food to the table; it’s about anticipating needs and providing intuitive, unobtrusive service.”

The Importance of Unique Offerings and Top-Notch Quality
While ambiance and service create the setting, the food is still the star. Diners increasingly gravitate towards menus that showcase creativity and authenticity. The focus on farm-to-table dining, exotic ingredients, and fusion cuisine continues to shape the industry. Restaurants that prioritize quality and inventive dishes find themselves leading in this market

The Role of Technology in Revolutionizing Dining
Technology is reshaping how restaurants operate and interact with customers. AI-driven analytics provide insights into diner preferences, enabling highly tailored offerings. Virtual reality is being used to elevate thematic dining experiences, while automation in kitchens ensures consistency and reduces errors. Digital platforms like reservations, pre-ordering, and online feedback make dining out more convenient than ever.

Rajan Sethi & Deepika Sethi, Managing Directors of Bright Hospitality Pvt. Ltd, explained, “At AMPM, our vibrant café and bar create a dynamic yet welcoming ambiance. Attentive service is at the heart of hospitality—a knowledgeable, responsive team can turn a meal into an unforgettable experience. Technology also plays a major role, from seamless reservations to innovations like augmented reality menus. While tech enhances convenience and engagement, it also streamlines operations to ensure consistency.”

Key Challenges and Practical Solutions
Maintaining consistent quality in food, service, and ambiance is no easy feat. Strong systems, continuous training, and real-time feedback are critical to success. Staff retention remains a challenge, but the solution lies in fostering a culture where employees feel valued and empowered, through respect, skill-building, and ownership. Rising costs are another reality, requiring smarter operations—reducing waste, strengthening vendor relationships, and focusing on local, seasonal ingredients for both quality and efficiency.

Roop Partap Choudhary, ED of Noormahal Group and Founder of Colonel Saab, London, shares, “There are always challenges, like meeting guest expectations for food and service quality. Proper staff training is crucial; the right staff can elevate the experience by making diners feel valued. Attentive, knowledgeable, and polite staff can turn a meal into an experience.”

He adds, “Integrating technology can be tough for some restaurants. However, it’s a game-changer. Restaurant management systems simplify operations, enabling efficient reservations, order management, and payments. Digital menus and table-side tablets help guests make informed choices. Plus, online reviews and social media platforms allow diners to share experiences.”

Utsav Khaitan, Founder of Ditas Mumbai, New Delhi, and San Francisco, adds, “Creating memorable dining experiences isn’t without its challenges. Rising costs, staff shortages, and the pressure to constantly innovate are major obstacles. Today’s diners expect more than just great food—they want a narrative, sustainability, and even entertainment. Balancing these demands while maintaining profitability requires a delicate, strategic approach.”

The Future of Dining
Looking ahead, the future of dining is all about sustainability, personalization, and immersive experiences. Consumers will demand eco-friendly practices, from ingredient sourcing to waste management. Hyper-personalized dining—think tailored menus, customizable environments, and curated experiences—will also be on the rise. Restaurants that embrace these trends while staying true to the heart of hospitality will lead the charge in shaping the next era of dining.

In conclusion, dining is no longer just about food; it's about crafting experiences that resonate on a deeper, emotional level. The restaurant industry’s evolution is focused on creating unforgettable moments by blending tradition with innovation, ensuring that every meal is more than just a dining experience—it’s a memory in the making.
 

Award-winning Celebrity Chef Dipna Anand grew up in and around food industry. Her grandfather started the first Brilliant restaurant in Nairobi, Kenya in the 1950s; “It was a very much family affair,” Dipna recalls.

Dipna co-owns Brilliant in Southall and is the owner of Dip in Brilliant, a Punjabi café in Fulham, next to Chelsea Football Club.

In a tête-à-tête with Restaurant India, Celebrity Chef and restaurateur Dipna Anand speaks about her entrepreneurial journey with Brilliant and her new venture Dip in Brilliant.

Brilliant’s Journey From 36-Seat to 250+ Seater Restaurant

“It’s a very daring name. With the name like Brilliant, you cannot be anything less than Brilliant,” Gordon Ramsay had said once.

My dad used to help his brothers and sisters; they all were very much involved in the restaurant business in Kenya. And then there was a political issue back in Kenya when some of the family migrated to London. They had to leave the restaurant behind. Unfortunately, during that time my grandfather had passed away. My dad, his brothers and sisters wanted to kind of continue the name and the tradition. Within a few years my dad’s brother, Kewal, found a place in Southall. We started then with a 36-seat restaurant. Within no time we started gaining recognition - lots of them had migrated from Kenya to London – as people would recognise the name and that’s how Brilliant became more popular.

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We went from a 36-seat restaurant to a 250+ seater. The popularity grew organically. Today, we boast a reputation of more than 60 years of experience in the catering and hospitality industry. Of course, during that time my dad was running the restaurant in Southall. My mom would help dad in his restaurant business. She is a supercook but my dad is the main chef.

I think in the restaurant industry, it’s very important that you become a people’s person. You have to get that charisma, passion and show people that you are actually there to cater to their needs and giving them a great dining experience. Whosoever comes at Brilliant should say that they had a brilliant time at the restaurant.

Consistency and Outstanding Food Are the Keys

Chefs might change but my dad trains the new chefs on the recipes and, therefore, the recipes never change. That’s the beauty of Brilliant – outstanding food, quality is always the same, consistency is maintained.

On a typical Saturday, the footfall at Brilliant Southall is 200 and at Dip in Brilliant Fulham, it is 50.

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External funding

My Fulham restaurant is a limited company and Southall one is in partnership. Till now, we didn’t get any external funding. We still consider it as an SME because we have less than 20 employees. A lot of people had asked for the franchise but we have been refusing so far. We might look about it in the future.

Dipna’s Journey as a Restaurateur

From the young age of six or seven, I remember going to the restaurant with my brother and trying to be helpful to my parents. I would ask my parents the questions related to the restaurant and that’s where my passion grew while watching them. I’m very much the people’s person.

At school, I wasn’t very good at the academic subjects. I was good at food technology and sports. I knew I need to carry on something vocational. And food is something I had a passion for. My career took off when I won a national award on one of my food technology projects – Low Fat Indian Food - presented by the British Nutrition Foundation. I had put low-fat Indian food in my restaurant’s menu as well. After winning this award, I decided to go to the University of London and do food technology in hospitality and catering. While I was doing my Masters, I was offered to teach at the University. I was teaching Indian cuisines; it’s been 13 years now. I won my second award presented by David Cameron as the Industry Personality of the Year.

“I see my failures as learning curves and I see them as a challenge.  I like to reflect. With whatever I do, I reflect on what did I learn and how I could do it better. For me, failure is never a failure.”

About Dip in Brilliant

I made my dad’s dream come true with my first cookbook, Beyond Brilliant; it has the recipes of my grandfather. After my first cookbook, I launched my first cookery school in Southall in London. In between, I had also done my own TV series on B4U Music called Dip in Kitchen. It was Indian cooking with a few contemporary twists. Recently, I launched my second book called Dip in Brilliant, after I opened my second restaurant with the same name in Fulham. It has got a smaller menu as the place is very small. But I call it a trendy Punjabi Café because I want that restaurant to be something that explains me – trendy and cool.

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‘Vocational Course in Cooking Should Be Made Compulsory at Schools’

In the UK, there is not enough emphasis in schools on vocational qualifications like food technology because it’s not compulsory to cook. When I go to the schools and talk to them, they are wowed by the cooking and then I do the cookery course with them. And it’s quite shocking that some of them don’t know the name of vegetables, even the simplest ones like mushrooms.

We need to educate more youngsters that there is such a profession in hospitality and catering.

‘You Can Always Tweak A Dish, But Don’t Confuse It’

We have got so many spices but a lot of people don’t know their health benefits. There are hundreds of ways to cook Punjabi food - this fact has been passed on to us from generations to generations.  I don’t think fusion is wrong but when you confuse the dish, it’s the problem. You can always tweak it. For example, soya sauce into a traditional palak chicken – it’s game over! You got to know how to balance the flavours.

Pros and Cons of being in a Family Business

Our restaurant is family run; it’s me, dad and my brother. Three of us run Brilliant in Southall and Dip in Brilliant in Fulham, London and it’s fantastic. We do have sometimes disagreement like in every family business and that’s how we make decisions.

There are more advantages in a family-run business – firstly, they say teamwork is a dream work and for us it does. It’s a family affair and we are successful because of this fact. We don’t leave our restaurants for the managers to run. We run the restaurants ourselves. And for us, that is the sole reason why we are successful.

Secret Recipe to Success

A strong family bond and togetherness have made us succeed. My father is the role model. I love his autocratic management style, and I see a lot of my father in me now. He is a very strong-minded person; he knows how to get the work done. And I am following his footsteps now. That’s most definitely one of the reasons why we are successful.

Tips for Aspiring Chefs

Have confidence in the kitchen - It doesn’t matter if you don’t know how to chop an onion. Nothing can stop you from learning. If you chop it wrong the first time, do it again and again, until you get it right. I teach 13-14 year olds how to roll a chapati.

Make the Use of Social Media - Let’s say someone is a home chef and is passionate about cooking. I would tell them to share on social media whatever they are cooking even if they are making an omelette, share on Facebook and Instagram.

Don’t be scared to enter the kitchen and experiment because you never know what you can come up with.

Don’t be reluctant to play with the spices. If you are missing a certain ingredient like in my biryani you might not be able to get whole coriander – leave it out and continue. Have that kind of attitude and continue.

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Shikha Pahwa, an International Business post-graduate from the University of Leeds, had never imagined opening a restaurant or anything related to hospitality. She tried her hand at a desk job for a year and realized it wasn't for her. It was during here University days that she had developed an interest in coffee and cooking. With a simultaneous interest in fitness/distance-running, she was keen on doing something where she could incorporate her passion in both these fields. With Cafe Qahwa, she has created a unique space, which offers a very trendy, feel-good menu as well as a great coffee blend. 

Shikha has also pursued her other passion, distance running, alongside and with that niche, personal experience, she was able to incorporate the health aspect into the Qahwa menu. For instance, a recent addition has been the Qahwa Activisers’ menu, which is specially designed for anyone who loves being active and energetic. She has always tried to utilize her knowledge and perspective as an athlete to add a special touch to her culinary contributions. 

In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.

The Love of Coffee Led to the Opening of Cafe Qahwa 

Pic Credits: Cafe Qahwa, Delhi

It was primarily for the love of coffee. I used to look for places with good coffee and, slowly, ran out of options. Another reason was the rarity of restaurants with early breakfast.  It was also quite hard to find healthy options – being an athlete, I have a more energy and health-oriented diet since the usual Delhi food is quite heavy. I wanted to create a unique space where foodies could also enjoy a fantastic coffee blend, apart from freshly-prepared quality food (even early in the morning!), and of course a more well-balanced menu. 

A Self-Taught Chef 

Apart from the research and time spent on finding the perfect location and people to set up the place, I wanted to learn more about the product I wanted to sell. I attended some workshops on coffee – I studied coffee processing, roasting, preparing, etc to acquire as much knowledge as possible. I also took up a temporary job at a cafe to see how a kitchen functions, as I had no background in hospitality. Since then, I have spent most of my time in the kitchen, experimenting and perfecting food recipes. I am a self-taught chef and there is always much more to learn! 

Key Things Shikha Pahwa Figured Out During Her Entrepreneurial Journey  

Pic Credits: Cafe Qahwa, Delhi

- It is important to be able to fill into any position in the business. Unforeseen circumstances occur sooner rather than later and doing that could save time and money. 

- Changes are always welcome. Whether it is for the customers or the employees, anything different or new can help in giving new perspectives. 

- A team works better if they’re given a little flexibility. It may not be exactly as per the books, but sometimes ignoring smaller things can help achieve something bigger and more impactful. 

Must Read: Approach Investors With A Clear Business Plan: Michelin-Star Chef Garima Arora’s Advice To Restaurant Startups

Business Sense and Food, Both are Equally Important for a Restaurateur 

It is difficult to pick one, both are equally important. Food is the core, the foundation of the restaurant; while the business sense drives it forward. 

Cafe Qahwa’s Menu is Especially Crafted for Energy Lovers 

There is a great mix of people that we host at Qahwa. It’s not just restricted to families, students and working people- we also have groups of runners, cyclists, board-gamers, poets/writers, motorcyclists& many more. Being a marathon runner myself, I know many of our regulars who are athletes or even active individuals. In fact, I, recently, launched a Qahwa Activisers’ menu for just this kind of audience; this menu is specially crafted for energy lovers. 

Cafe Qahwa is an Urban, Feel-good Restaurant  

Pic Credits: Cafe Qahwa, Delhi

An urban, feel-good restaurant where we serve fresh, delicious and unique soul food and aim to combine the casual cafe atmosphere with a diner style menu.

Qahwa's ambience is casual and laid-back, plus the menu offers freshly-made meals for any time of the day, including all-day breakfast in Delhi. In addition to that, the coffee menu is extensive and creative. In fact, we have many unique flavour combinations/recipes, that are rarely seen, in our menu. We have a well-balanced menu that focuses on flavour as well as on health and well-being.

Footfall at Cafe Qahwa

Approximately 200 people on weekdays and 350 people on weekends visit Cafe Qahwa.

The Expansion Plans

We serve a full-fledged food and beverage menu daily from 7 am to 11 pm. We also specialize in group reservations and cater to a variety of organised groups/events. I do plan to expand in the near future.

Also Read: Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh

Favourite Item on the Menu

Pic Credits: Cafe Qahwa, Delhi

The latest addition to the menu – Biryani. Having had no professional training per se, it took a lot of time and patience in getting this dish right. It was a learning experience, but it was definitely worth all the effort. In the end, what I achieved was a flavourful, yet, relatively healthier Biryani, with a completely unique and in-house blend of spices.

Cafe Qahwa is one-of-its-kind

Definitely another Qahwa, if I have to open another restaurant! I believe Qahwa is one of a kind and would like to continue on the same path.

About the Location of a Restaurant

Location is key for any restaurant. We would have to look at the possible accessibility it would have to the clientele we would like to target.

Challenges Faced as a Woman Entrepreneur 

Unfortunately, women entrepreneurs are not taken seriously, whether it is sourcing raw material from vendors or acquiring the licenses/permissions from the government authorities. It is a harsh reality, but one which has to be accepted in practicality. It is only determination and perseverance that has allowed me to get this far.

In Pics: 7 Women Changing Food Service Scene In India

Key Learnings

Something or the other will always go wrong. It’s better to be prepared with back-up/alternatives.

- Product quality is extremely critical and deserves ample attention.

- Staffing will always be a challenge and your key strength.         

- Be open to criticism and develop a thick skin! 

Click To Read More Stories on Women Entrepreneurs

A themed restaurant is more than a meal! It is a great idea to make your business stand out in the crowd. It is not about cuisines only. A unique restaurant idea could boost your business too. People look for greater concept restaurants which could draw them to spend some quality time. Nowadays, people are looking for an exquisite and memorable experience that could only be created with the right ambience and food. If you are reinventing a concept or starting a new restaurant, these unique themed restaurants in India will serve as an inspiration.

Cafe Runway

Café Runway in Mumbai will certainly take your taste buds on a journey to rouse all your seven senses. Cafe Runway is the First Airport-Themed Cafe in Borivali, Mumbai. You can never run out of the ioptions from the menu that showcases interesting aviation ‘features’ - Pilot Controlled Rainbow Pizza, Loading Burger, Fixed Wings Aircraft Waffle, Aircraft Bambaiya Sandwich, Duty Free Noodles, Holiday Flight Mocktail, Landing Designator Pasta, Air - Canada Freakshake, Visual Runway Muffins, Blue Velvet Turbine Cake and much more! The idea to be onboard will definitely whisk you mentally to your favourite destination.

Neverland and Sea Yah

Mumbai’s two new floating restaurants were recently inaugurated by Union Minister Nitin Gadkari. The restaurants will operate at Marine Drive and the Gateway of India in Mumbai. Though it is slightly heavy on pocket i.e., the minimum cost for two is Rs. 5000, the restaurants are set to give one-of-its-kind experience to the visitors.

Gravity Spacebar

Gravity or Anti-Gravity, both the floors at Gravity Spacebar, Gurugram, are visual delights. The brain-child of Amandeep Singh Arora and Sameer Saroha, it is an outer space-themed restaurant. Consultant Chef Vishal Kochar has supervised the menu designing of the restro-bar. Modern Indian Tapas (Spanish cuisines with Indian flavours), Matthi Canape, Batata stones, Mushroom Chettinad Cappuccino and The Hanging Garden are popular among the people visiting the restro-bar. Overall Gravity Spacebar has an outer-space feel with astronauts hanging from the ceiling and the dangling of the stars. A twist of bright colours adds oomph to the ambience.

The Dark Café

Located in Delhi at GTB Nagar, the glow-in-the-dark theme of The Dark Café is certainly to watch out for. From décor to the glasses, this café sticks to the theme concept. Adding more to the quirkiness, the Café serves AF drink that glows with an eerie blue light too. The Café has a separate underground area for private parties.

The Drunken Botanist

The Drunken Botanist is a themed restaurant which is designed and named on Amy Stewart’s book with the same name - The Drunken Botanist. It’s a guidebook for mixologists and gardeners too. Amy’s book revolves around the stories about fungi, flowers, plants and herbs that people have transformed to alcohol. From the walls to upholstery, the ambience of the Drunken Botanist gives a feel of a botanical garden. One can find plant pots surrounding the seating arrangements. The restaurant is located at Cyber Hub, Gururam.

The vibe has to do with the culture that you create inside your restaurant which eventually ends up in attracting a lot of new customers. Enhancing the restaurant’s ambiance can help in its market sustenance in the long run. “Vibes can be created by the simplest of things. It’s all about creating a culture. It can be the feeling while you enter a specific restaurant to the staffs greeting you. Vibes are generally very essential as it helps customers to decide whether they want to continue dining out with your restaurant or not,” shares Saurav Mishra, Owner, Hilly Billy Café.

Sense of Sight

The vibe which customers get from the visual aspect of the restaurant is very important. It is well said that the people initially consume with their eyes and later with their mouth. It is important to be aware what you want your restaurant to feel like and then accordingly decide its appearance. Your vision should be resonated via the interiors of the venture.

Sense of Smell and Sound

How the restaurant smells is another key factor which drives the customer’s attention towards it. The aroma created in the kitchen which usually travels to all corners of a restaurant is a big part which contributes to creating a vibe for the venture. The vibe of a restaurant also depends upon the sound which can be found on entering. Many factors including whether a restaurant is busy and noisy or soft and quiet decides the vibe. The background music also contributes to this factor and should keep rotating the playlists.

Sense of Taste

The menu available at your restaurant works as a catalyst for its vibe. Compromising with the quality usually leads to the shutdown. Food usually works as an instigator in order to achieve all kind of vibes you want to have at your restaurant. “The taste of your food defines your future as a restaurateur. If you are good in it, then that’s amazing otherwise you really have to work on it before your venture collapses,” says Santanu Chakraborty, Director, Hing Bar and Restaurant.

Hence to attract more customers, it is highly essential to create a great vibe in every term. Work with your staffs and team in order to create the culture which you want to provide to your customers.       

There are various things which can define the fate of a restaurant and among that is the hygiene a restaurant carries. Restaurant hygiene is not just for ensuring health and safety of the staffs and customers but also plays a major role in defining the perception of a restaurant.

Customers are now very specific in terms of the outlets they choose for dining out. From great food to ambiance, they want a place which is clean and serves hygienic food. We can say that hygiene is the second most important factor which is required to run a restaurant after maintaining the quality of food. Therefore, hygiene is one key which can help your restaurant sustain in the food industry.

“Hygiene is one of the important things that a restaurateur needs to keep in mind while running a venture. To maintain the hygiene at your restaurant, one needs to keep the kitchen and the surroundings clean which will result in a healthy environment attracting a lot of customers,” says Sagar Sharma, owner, Nutritious Nation.

5 practices to maintain the hygiene standards at restaurants

1) Regular inspection of areas like kitchen and dining

There should be regular inspection of areas like kitchen and dining by the managers so that the health aspect of a restaurant is up to the mark. It is essential in meeting health and hygiene requirements which have been stated by the Food Safety and Standards of India (FSSAI).

2) Staffs maintaining personal hygiene

The saying is true that cleanliness begins at home.  This is also applicable for maintaining the hygiene at a restaurant. The staff needs to be properly trained for maintaining personal hygiene at restaurants. They should adapt with clean clothes, hairnets and other hygienic tools which are necessary for maintaining a healthy environment. 

3) Sanitizer for kitchen equipment

Employees should be educated properly on the use of equipment which is available in the restaurant. Along with the usage,  maintenance of equipment can eventually help in increasing the hygiene factor of a restaurant. They should be familiar with the use of equipment along with cleaning and maintaining them.

4) Developing restaurant hygiene checklist

The manager of a restaurant should create a checklist of the specific cleaning duties and tasks which are performed in the restaurant on a daily basis. Keeping the checklist updated will make sure that the proper duties are being done, increasing the hygienic factor of the restaurant. The manager can assign the tasks according to shift so that a person doesn’t get tired and the maintenance is properly taken care of.

5) Proper ventilation

Ventilation is something which is really very important for both the customers as well as for staffs. It plays an integral role in maintaining the hygiene factor of a restaurant. Proper ventilation is essential for the preparation and storage of food also boosting the morale of customers and staffs present in the restaurant. Who would like to visit a restaurant whose atmosphere is filled with smoke, heat, and moisture?

“One big reason for maintaining the hygiene in a restaurant is that restaurants with bad hygiene are likely to fail in the upcoming time ultimately causing them to shut down. With the trend of eating and being healthy, customers are now way smarter than ever.  They want everything healthy in their surroundings with mouth-watering food,” shares Vedant Goyal who is the owner of Threads café.

Therefore, keeping the hygiene factor in mind can help you in maintaining the high standard of your restaurant.  

Every foodie, more than once in his/her life, has decided to open a café or restaurant, where he/ she can spread the magic of taste in and around the locality.

People from different areas, regions have different taste, some like spicy, some like sweet and some like a mix of both spicy and sweet, one cannot just compromise with the taste, when one is paying his/her hard earned money in it.

India’s food service industry is a multi-billion-dollar playground, but make no mistake—this is not a game for the unprepared. With over 2.5 million restaurants competing for attention, success doesn’t just come from a great menu or a prime location. It comes from smart strategy, relentless execution, and an unwavering commitment to excellence.

So, how do you turn your restaurant dream into a thriving reality? This guide will take you through the proven playbook of launching a restaurant in India—from choosing the right business model and securing licenses to building a powerful brand and scaling for long-term profitability. Whether you’re a first-time entrepreneur or a seasoned investor, this roadmap will help you navigate the challenges and opportunities of the Indian restaurant revolution.

Key Takeaways:

• Market Research: Conduct thorough research to understand local tastes, preferences, and competition.
• Business Plan: Develop a solid business plan that outlines your concept, target market, budget, and financial projections.
• Legal Requirements: Ensure compliance with all local regulations, including licenses and permits necessary for operating a restaurant.
• Location: Select a strategic location with high foot traffic that aligns with your restaurant's theme and target demographic.
• Marketing Strategy: Create a strong marketing strategy that includes online presence, social media engagement, and local promotions to attract customers.

Understanding the Types of Restaurants

Your journey into the restaurant business begins with understanding the various types of restaurants you can establish. Each type offers unique experiences and caters to different demographics, so it’s necessary to align your vision with the right restaurant format. Here’s a breakdown of the main types of restaurants:

Quick Service Restaurants (QSR)

Quick service restaurants, or QSRs, focus on delivering fast food in a highly efficient manner. Your menu typically features limited offerings, allowing for streamlined operations and rapid customer turnover. This type of restaurant is perfect if you aim to cater to consumers looking for quick meals on the go.

Casual Dining Restaurants

On the other hand, casual dining restaurants provide a more relaxed environment for customers. These establishments usually offer a diverse menu with moderately priced meals, making it ideal for families and groups. Casual dining allows for better customer engagement and service experience compared to fast food settings.

Plus, casual dining restaurants often have a variety of themes and atmospheres, encouraging diners to linger longer. You may consider incorporating live entertainment, themed decor, and unique drink options to enhance the dining experience. This versatility can set your restaurant apart from others in a competitive market.

Fine Dining Restaurants

Dining at upscale establishments offers patrons an exquisite culinary experience. Fine dining features elaborate menu items, high-quality ingredients, and meticulously designed interiors. If your interest lies in providing exceptional service and ambiance, this restaurant type could align with your vision.

Understanding fine dining also involves paying attention to details such as impeccable customer service, an extensive wine selection, and artful presentation of dishes. Your target clientele will often expect a high level of sophistication in both food and experience, which may necessitate a thorough investment in training and decor to achieve that standard.

Specialty and Ethnic Restaurants

Quick service and ethnic restaurants serve a specific niche by offering authentic regional cuisines. If you have a passion for a particular type of food or culture, this could be your area of focus. Your offerings will revolve around traditional recipes and dishes, appealing to both locals and enthusiasts of that cuisine.

Restaurants that specialize in ethnic foods provide a unique appeal by embracing cultural diversity. You might consider focusing on specific traditions or fusion cuisines, creating an opportunity for your establishment to become a go-to place for those craving authentic flavors. By promoting cultural awareness through food, you can attract a dedicated customer base. The diversity in options allows you to find your unique market within the industry.

Key Factors to Consider Before Starting

Clearly, initiateing on a restaurant journey involves various considerations that can significantly impact your success. Here are key factors you should evaluate before taking the plunge:

• Market Demand and Trends
• Location Accessibility and Demographics
• Investment and Financial Viability
• Operational Requirements and Staffing
• Regulatory and Legal Compliance

The right evaluations will help you lay a strong foundation for your restaurant venture.

Market Demand and Trends

Little changes in consumer preferences can drive success for your restaurant. Understanding the current market trends—such as the rise in health-conscious dining options or the popularity of online food delivery—will allow you to tailor your offerings effectively.

Location Accessibility and Demographics

Even a great restaurant concept may struggle if the location doesn't cater to the right audience. Consider the demographics of your target market and how accessible your restaurant will be for them.

Factors like foot traffic, proximity to public transportation, and parking availability play a significant role in attracting customers. Your restaurant's success can greatly depend on being situated in an area that sees high engagement from potential diners who fit your target demographic. This thorough analysis will help you pinpoint the ideal location where your restaurant can thrive.

Investment and Financial Viability

Trends in your targeted cuisine and service model will influence the amount of investment required to launch your restaurant successfully. Assessing kitchen equipment costs, staffing needs, and necessary permits helps you determine the financial requirements for your venture.

The investment in your restaurant goes beyond just the initial setup—it encompasses working capital for ongoing operations and marketing efforts to attract customers. A robust financial plan will enable you to sustain performance during initial launch phases and navigate market fluctuations while ensuring profitability over the long term.

Step-by-Step Guide to Starting Your Restaurant

For aspiring restaurateurs, navigating the journey of starting a restaurant in India can be both exhilarating and daunting. This step-by-step guide outlines necessary actions to help you set the foundation for your business, ensuring you are well-prepared to tackle challenges ahead.

Steps to Start Your Restaurant

Conducting Feasibility Studies

Assuming you have a restaurant idea, the first step is conducting thorough feasibility studies. Analyze the market conditions, trends, and preferences in your chosen area. Evaluate potential competitors and assess your proposed location, ensuring there is sufficient demand for your offering before proceeding further.

Crafting a Comprehensive Business Plan

StepbyStep, you need to draft a comprehensive business plan. This document serves as your roadmap, incorporating your restaurant's concept, marketing strategy, operational plan, and financial projections. Clear, concise, and realistic goals will guide your decision-making and help you secure funding if needed.

Plan to include detailed sections in your business plan, addressing areas such as startup costs, revenue expectations, and budget management. Your plan should also outline your target demographic and marketing strategies to attract them, ensuring every aspect is meticulously thought out.

Choosing Your Restaurant’s Concept

Studies show that a well-defined restaurant concept can set you apart in a crowded market. Determine your niche by considering various factors, including cuisine style, service type, and ambiance. Align your concept with your passion and expertise, ensuring it resonates with the dining trends of your target audience.

Starting with a clear concept will guide your menu design, interior decor, and branding efforts. Your restaurant should reflect a cohesive theme that appeals to your customers and offers them a unique dining experience, setting the stage for a successful business.

Legal Framework and Licensing

Keep in mind that navigating the legal landscape is a fundamental step when launching your restaurant business in India.

Business Registration and Permits Overview

The first step in the registration process involves selecting a suitable business structure, such as a sole proprietorship, partnership, or company. After this, you will need to register your business with the Ministry of Corporate Affairs and obtain the necessary permits from local authorities to operate legally.

Essential Licenses to Obtain

Framework your restaurant operations by ensuring you have all the imperative licenses. These include Food Safety and Standards Authority of India (FSSAI) registration, local municipal licenses, and other state-specific permits that enable food service.

With the right licenses in hand, you position your restaurant for compliance with legal standards. Ensure to research and obtain the FSSAI license, which governs food safety, along with a health trade license and fire safety clearance, depending on your locality. Each state may have additional requirements, so adapting to these guidelines is vital for your business's success.

Safety Regulations and Compliance

Safety standards are non-negotiable in the restaurant industry. You must comply with various regulations to maintain a secure and sanitary environment for your customers and employees.

Compliance with safety regulations entails regular inspections, maintaining hygiene standards, and adhering to fire safety protocols. You must implement training for your staff regarding food handling procedures and emergency protocols, which will enhance your restaurant's reputation and ensure customer loyalty.

Site Selection: Choosing the Right Location

All aspiring restaurateurs understand that site selection plays a pivotal role in the success of their business. The right location can enhance visibility, attract more customers, and contribute to higher revenue. It’s important to carefully evaluate various factors before making a decision.

Factors to Evaluate in Location Selection

Now, to make an informed decision about your restaurant's location, you must consider several factors that can impact your venture directly:

• Demographics of the area
• Accessibility and parking facilities
• Competition in the vicinity
• Proximity to suppliers
• Rental costs and operational expenses

After assessing these elements, you will be better positioned to select a location that aligns with your goals.

Lease vs. Purchasing Property: Advantages and Disadvantages

If you're contemplating whether to lease or purchase property for your restaurant, each approach has its own set of benefits and drawbacks. Leasing offers lower initial costs and increased flexibility, while purchasing gives you full control over the property and long-term investment potential.

Lease agreements generally require less upfront capital, making it easier for you to start your restaurant. Additionally, leasing allows you to operate in a prime location without being financially tied to a property. On the other hand, purchasing property provides ownership benefits, enabling you to build equity over time and offering more freedom in terms of renovations. Assess your financial capabilities and long-term plans to determine which option suits you best.

Importance of Visibility and Foot Traffic

Importance is placed on the visibility and foot traffic your restaurant will experience. A high-visibility spot can significantly drive customer engagement and enhance your brand's presence in the community.

Evaluate locations that offer high foot traffic, such as areas close to shopping centers, schools, or entertainment hubs. The more visible your restaurant is to passersby, the greater the chances of attracting spontaneous customers. Additionally, a bustling location not only supports a steady flow of patrons but also increases the potential for viral marketing through word-of-mouth. Choose wisely to maximize your restaurant's potential for success.

Developing Your Menu: A Culinary Strategy

After determining your restaurant's concept and target audience, the next step is to develop a menu that reflects your culinary vision. Your menu not only serves as a reflection of your brand but also plays an integral role in attracting and retaining customers. A well-thought-out menu is key to offering a memorable dining experience and ensuring the sustainability of your restaurant business.

Menu Design and Presentation

Presentation is necessary when it comes to menu design. You want your menu to be visually appealing and easy to read, showcasing your culinary offerings effectively. Use concise and descriptive language for dishes, and consider incorporating high-quality images that highlight your food. A well-designed menu can enhance the overall dining experience and entice customers to explore various options.

Pricing Strategy: Balancing Cost and Value

Cost is a significant factor in designing your pricing strategy. You need to consider both the cost of ingredients and the perceived value of your dishes. Striking a balance means estimating the expenses accurately, while also positioning your offerings to appeal to your target customers. Transparent pricing, aligned with your brand identity, can foster trust and encourage dining loyalty.

Design a pricing strategy by analyzing your food costs, labor, and overhead while researching the local market for competitive pricing. Factor in the quality and uniqueness of your dishes, ensuring they resonate with your audience. Ultimately, a thoughtful pricing approach can facilitate profitability without compromising the value you offer your customers.

Sourcing Ingredients: Local vs. Imported

Pricing plays a pivotal role in ingredient sourcing decisions. You may consider local ingredients that often come at a lower cost and fresher quality, but sometimes imported ingredients can add a unique touch to your dishes. Evaluate your menu items to determine which ingredients will create the desired flavor while adhering to your budget.

Menu integrity depends significantly on sourcing practices. Using local ingredients can foster relationships with farmers and suppliers, promote sustainability, and appeal to environmentally-conscious consumers. However, for certain specialties, imported ingredients may be necessary to achieve authenticity. Balancing the two can help you offer a diverse and exciting menu that showcases your culinary creativity while managing costs effectively.

Designing Your Restaurant Space

Many aspiring restaurateurs overlook the importance of designing an inviting and functional restaurant space. The layout and decor of your establishment directly impact customer experience and can influence your brand identity. Thoughtful design can set the tone for your restaurant and enhance the overall dining experience, encouraging guests to return.

Interior Design Concepts

Clearly, selecting the right interior design concept is vital in reflecting the theme and cuisine of your restaurant. Consider elements such as color palettes, furniture styles, and decor that resonate with your target audience. Whether you opt for a contemporary look or a rustic ambiance, ensure that every design choice aligns with your vision and enhances the dining experience.

Creating a Welcoming Ambience

With the right ambience, your customers will feel at ease and more inclined to enjoy their meal. Factors such as lighting, music, and layout play significant roles in creating a warm and inviting space. Incorporate soft lighting, pleasant background music, and comfortable seating arrangements to foster a relaxed atmosphere that encourages guests to linger and savor their dining experience.

Ambience is not just about aesthetics; it shapes the emotional connection your patrons have with your restaurant. You can enhance the atmosphere with thoughtful design choices like artwork, plants, and decor that create a cohesive theme. Consider using elements that reflect local culture or even your culinary offerings, making your space uniquely inviting.

Functional Kitchen Design Considerations

Little details in kitchen design can impact your restaurant's efficiency and safety. From the layout to the equipment you choose, each element should support seamless operations. Prioritize workflow to minimize movement and maximize productivity, ensuring that your staff can operate effectively during peak hours.

Kitchen design is a pivotal aspect of your restaurant success. You must consider factors such as space configuration, equipment placement, and safety regulations to create a functional and efficient workspace. A well-designed kitchen not only improves service speed but also promotes a safe environment for your staff, ultimately enhancing the quality of service you can provide to your guests.

Hiring and Training Staff Effectively

Not all employees are created equal, and that’s why pinpointing the key positions and roles in your restaurant is imperative for success.

Identifying Key Positions and Roles

One of your first tasks should be to clearly identify the imperative roles within your restaurant, such as chefs, servers, and management personnel, which will ensure smooth operations and customer satisfaction.

Recruitment Strategies for Finding Talent

Even if you have a great concept, without talented staff, it will be difficult to execute your vision effectively.

For instance, consider leveraging social media platforms, culinary schools, and local job fairs to connect with potential candidates. Engaging with local hospitality networks or putting out word-of-mouth within your industry can also attract skilled and experienced professionals looking for new opportunities.

Crafting an Effective Training Program

Training your staff well will not only improve service quality but also instill a sense of loyalty and commitment among your employees.

Hiring the right individuals is just the first step; developing a comprehensive training program tailored to your restaurant’s specific needs can greatly improve your team’s performance. Focus on areas such as food safety, customer service skills, and team dynamics to ensure that your staff is equipped to deliver an exceptional dining experience.

Supplier and Vendor Relationships

Once again, establishing strong relationships with suppliers and vendors is a vital aspect of running a successful restaurant business in India. The reliability and quality of your supplies can greatly affect your menu offerings and overall business operations. Building a good rapport with your suppliers can lead to better prices, consistent quality, and improved service, all of which contribute to your restaurant’s success.

Identifying Reliable Suppliers

There's a wealth of suppliers out there, and identifying the right ones is key. Begin by researching local wholesalers, farmers, and distributors who specialize in the ingredients you need. Attend trade shows and food expos to connect personally with potential suppliers, making sure they have a track record of reliability and quality. Don't hesitate to ask for referrals from other restaurant owners in your area.

Negotiating Contracts and Prices

One of the most important aspects of establishing supplier relationships is negotiating contracts and prices that work for your business. This stage allows you to secure the best deals while ensuring that your suppliers are compensated fairly for their products.

For instance, when negotiating, consider discussing long-term contracts for stability or bulk pricing discounts for consistent orders. Being transparent about your budget and expected volume can help you strike advantageous deals. It’s also beneficial to revisit negotiations periodically to adapt to market changes. Ensure that terms regarding delivery schedules, payment timelines, and penalties for late deliveries are clearly outlined in your contracts.

Ensuring Quality Control Measures

If you're serious about maintaining the standards of your restaurant, implementing quality control measures with your suppliers is a must. Consistent quality can only be achieved if you have clear guidelines and expectations for the products you receive.

Prices can fluctuate, but your commitment to quality should remain constant. Establish a quality assurance program that includes regular inspections and evaluations of incoming goods. This can involve setting up a grading system for perishable items and ensuring that frozen or packaged products meet your standards. Communicate openly with your suppliers when issues arise, and work collaboratively to find solutions that uphold the quality your restaurant promises to its customers.

Implementing Technology in Your Restaurant

Despite the challenges of starting a restaurant business in India, integrating technology can significantly enhance your operational efficiency and customer experience. From streamlining your payment process to utilizing social media effectively, leveraging technology will help set your establishment apart in a competitive market.

Point of Sale (POS) Systems: Features and Benefits

On investing in a robust POS system, you will not only simplify your payment process but also gain insights into sales trends and inventory management. Features like integrated payment processing, customer management, and real-time reporting can enhance your decision-making and operational efficiency, leading to smoother service and increased profitability.

Online Ordering and Delivery Management

The rise of online food delivery platforms makes it important for you to implement an effective online ordering and delivery management system. This technology enables you to reach a broader audience, streamline your order processing, and enhance customer satisfaction by providing a seamless ordering experience.

Management of your online ordering system involves integration with existing POS software for real-time updates and inventory tracking. You can configure your menu, manage delivery partners, and offer promotions, allowing you to adapt to customer preferences and market trends. By keeping an eye on the process, you can ensure timely deliveries and maintain quality service.

Utilizing Social Media and Marketing Analytics Tools

Technology plays a pivotal role in your restaurant's marketing strategy. By using social media and marketing analytics tools, you can engage with your audience, promote your cuisine, and gain valuable insights into customer preferences and trends.

Adopting these tools allows you to track the effectiveness of your marketing campaigns, understand customer behavior, and adjust your strategies accordingly. A well-planned social media presence not only helps build your restaurant's brand but also fosters customer loyalty through regular interaction and feedback. Engaging content can entice potential customers, turning your online followers into loyal patrons.

Marketing Strategies for Your Restaurant

Now, to stand out in a competitive market, utilizing effective marketing strategies is crucial for your restaurant's success.

Building a Strong Brand Identity

Your restaurant's brand identity sets the tone for your entire business. It encompasses your logo, color scheme, menu design, and overall vibe. Establishing a unique and compelling brand will resonate with your target audience, making it easier for them to connect with your restaurant and choose it over others. Ensure consistency in all elements to create a memorable experience.

Effective Offline Marketing Techniques

For building local awareness of your restaurant, offline marketing techniques like flyers, local events, and partnerships can be incredibly effective.

Another impactful offline method is organizing tasting events or food festivals where you can personally interact with potential customers. Collaborating with local businesses for cross-promotions can also enhance your visibility. Engaging in community initiatives allows you to create positive brand associations and encourages word-of-mouth marketing, which can significantly boost your restaurant's reputation.

Digital Marketing Essentials: SEO, PPC, and Social Media

An effective digital marketing strategy is key to reaching a broader audience. Focusing on Search Engine Optimization (SEO), Pay-Per-Click (PPC) advertising, and leveraging social media platforms should be at the forefront of your marketing efforts.

To ensure your restaurant isn't lost in the digital crowd, prioritize locally targeted keywords in SEO to appear in search results when potential customers seek restaurants in your area. Utilize PPC campaigns to instantly generate traffic, while engaging social media platforms to showcase your dishes, share customer experiences, and create engaging content that captivates your audience. Together, these strategies will enhance your online presence and drive more footfall to your restaurant.

Ensuring Food Safety and Hygiene

All restaurant owners must prioritize food safety and hygiene to build customer trust and comply with legal requirements. This means implementing proper practices that protect the health of your customers and staff. By understanding and adhering to food safety regulations, you can ensure that your restaurant operates smoothly and remains sustainable in the long run.

Understanding FSSAI Regulations

With the Food Safety and Standards Authority of India (FSSAI) regulations in place, you need to familiarize yourself with the guidelines governing food safety in India. These regulations cover areas like food labeling, storage, and preparation processes. Complying with these standards not only helps you avoid legal repercussions but also enhances your restaurant's reputation.

Implementing Standard Operating Procedures (SOPs)

With well-defined Standard Operating Procedures (SOPs), you can streamline your kitchen operations and minimize risks associated with food safety. These SOPs should cover everything from ingredient sourcing to food prep, cooking, storage, and serving. Establishing clear guidelines will ensure that every team member knows their responsibilities in maintaining hygiene standards.

Regulations set forth by FSSAI guide you in creating effective SOPs. These procedures should be documented and accessible to all staff, making it easier to train new employees. Regular audits of these SOPs are beneficial for improving and adapting them to evolving food safety standards, thereby reducing the likelihood of contamination or foodborne illnesses.

Staff Training on Hygiene Practices

To maintain high hygiene standards, you need to invest time and resources in training your staff on proper hygiene practices. This includes handwashing techniques, food handling, and sanitation protocols. Regular training updates will ensure that your team remains informed about food safety practices and your restaurant maintains compliance with the law.

Food safety depends significantly on the knowledge and practices of your staff. Implementing regular training sessions that cover the latest hygiene practices will foster a culture of safety and accountability in your restaurant. Encouraging your employees to take ownership of food safety will lead to higher standards and a better dining experience for your customers.

Managing Daily Operations and Customer Experience

Keep a close eye on the daily operations of your restaurant to ensure smooth functioning and a positive customer experience.

Creating an Operations Checklist

An operations checklist is vital for maintaining consistency and efficiency in your restaurant. It helps you manage tasks such as inventory management, cleaning routines, staff schedules, and equipment checks. By having a detailed checklist, you can ensure that nothing gets overlooked and your team remains focused on delivering quality service.

Best Practices for Customer Engagement

If you want to enhance customer engagement, prioritize building relationships with your patrons. This involves training your staff to greet guests warmly, remembering regular customers' names, and personalizing their experiences whenever possible.

The more you engage with your customers, the more they will feel valued and connected to your restaurant. Encourage staff to ask for feedback during service, offer personalized recommendations, and utilize social media to interact with your dining audience. Engaging customers through loyalty programs or special events can further strengthen their loyalty and encourage repeat visits.

Handling Customer Feedback and Reviews

Customer feedback is a vital component of improving your restaurant's services. Make it easy for customers to leave their thoughts and ensure you respond promptly to their comments, whether positive or negative.

Customer feedback should be viewed as an opportunity for growth. By actively seeking reviews and acknowledging them, you demonstrate to your patrons that their opinions matter. Address negative reviews thoughtfully and use them as a basis for improvement. Share positive feedback with your team to motivate them, and always thank customers for taking the time to share their experiences.

Assessing Profitability and Financial Management

Despite the excitement of starting your own restaurant, it’s vital to consider the financial aspects that will dictate its success or failure. Understanding profitability and effective financial management can help you make informed decisions that drive your business forward.

Understanding Key Financial Metrics

Financial metrics are the backbone of your restaurant’s performance, providing insights on revenue, costs, and profitability. Essential metrics such as food cost percentage, labor cost percentage, and average check size will help you assess your business’s financial health and develop strategies for improvement.

Budgeting for Success: Revenue and Expenses

Assuming you have established your goal revenue, it's critical to develop a budget that maps out both your expected income and expenses. This budget will serve as a guiding document that helps you allocate resources efficiently to meet your financial targets.

For instance, break down your expenses into fixed and variable categories, aligning them with projected sales. Regularly review these figures to adapt to changing market conditions, ensuring you remain on track financially while optimizing your operational efficiency.

Strategies for Cost Control and Profit Maximization

Even with forecasts in place, you must actively engage in strategies that help you control costs while maximizing profits. This involves monitoring your inventory, reducing waste, and revisiting vendor contracts to negotiate better terms.

Metrics like food costs compared to sales revenue can help you pinpoint areas for improvement. By comparing performance against industry standards, you can identify discrepancies and further refine operations, thus ensuring you achieve higher profitability while still delivering quality service to your customers.

To wrap up, starting a restaurant business in India requires careful planning, a solid understanding of the market, and a commitment to quality. You should conduct thorough research to identify your target audience and location. Creating a robust business plan will help you secure financing and streamline operations. Focus on building a strong brand and excellent customer service to set yourself apart. Lastly, keep abreast of the latest trends in the food industry to ensure your restaurant remains relevant and appealing to your patrons. With dedication and the right strategies, you can turn your restaurant dream into a successful reality.

FAQs

Q: What are the initial steps to start a restaurant business in India?

A: Starting a restaurant business in India involves several key steps. First, conduct thorough market research to identify your target audience and competitors. Next, create a detailed business plan that outlines your concept, menu, financial projections, and marketing strategies. After that, choose a suitable location based on foot traffic, visibility, and accessibility. Finally, complete the necessary registrations and licenses required to operate a restaurant, such as food safety licenses and commercial licenses.

Q: What type of cuisine should I consider for my restaurant?

A: The type of cuisine you choose should align with market demand and your personal passion. Consider exploring popular Indian regional dishes or international cuisines that are gaining popularity in your area. Additionally, analyze your target demographic to determine what type of food they prefer—this could be vegetarian, vegan, or specific ethnic cuisines. Being unique and providing high-quality food will also play a significant role in attracting customers.

Q: How do I find the right suppliers for my restaurant?

A: Finding reliable suppliers for your restaurant is vital for maintaining quality and consistency. Start by researching local wholesalers and distributors who specialize in the type of ingredients you need. Attend food expos and trade shows to meet potential suppliers and negotiate prices. Building strong relationships with suppliers can help ensure you receive timely deliveries and quality products, so consider visiting their farms or facilities if possible.

Q: What are the legal requirements to start a restaurant in India?

A: To legally operate a restaurant in India, you will need to obtain several licenses and permits. These include a Food Safety and Standards Authority of India (FSSAI) registration, a local health license, a fire safety certificate, a liquor license (if you plan to serve alcohol), and a trade license from the local municipality. It’s advisable to consult with a legal expert or a business consultant to ensure that all necessary paperwork is completed according to local regulations.

Q: How can I effectively market my restaurant to attract customers?

A: Marketing your restaurant involves a combination of online and offline strategies. Start by creating a strong online presence through social media platforms, a user-friendly website, and food delivery apps. Engage with customers through promotional offers, events, and loyalty programs. Utilize local advertising, such as flyers and banners, and consider collaborations with food bloggers or influencers to reach a wider audience. Organizing tasting events or participating in community festivals can also help boost visibility and attract patrons.

Almost the entire urban population starting from kids to the college going students, from vegetarians to non-vegetarians, everyone is fond of fast foods. One just looks out for occasions to make an excuse and bump into a fast food restaurants.

A report produced by Research and Markets say that Indian fast food market is expected to grow at a CAGR of 18% by 2020 due to changing consumer behavior and demography.

Fast food market in India is expected to be worth US$ 27.57 billion by 2020.

About 10% of the fast food market in India is organized. NOVONOUS estimates that the organized fast food market in India is expected to grow at a CAGR of 27% by 2020.

Vegetarian fast food constitutes of around 45% of the whole fast food market in India and is expected to grow at a CAGR of 18% by 2020.

According to the report, global fast food market was valued at over USD 539.63 billion in 2016, is expected to reach above USD 690.80 billion in 2022 and is anticipated to grow at a CAGR of slightly above 4.20% between 2017 and 2022.

It looks the stars are aligned in the favor of the aspiring fast food restaurateur, then what are you waiting for! Hit the road to be the leading businessman in this field.

Here are a few points to help you in opening a fast food restaurant in India:

1.Market study and business plan:

First of all, analyse the market and study the customers’ taste of any particular area, where you want to set your restaurant up.

Try to open a fast food restaurant, which is different from existing fast food chains in the area. A variety will keep you afloat in the competition as well as it will be proved to be a point to attract your customers.

After thorough study, make a business plan for your reference and to keep a check on the work as it progresses. A proper business plan will also fetch you investors as well as build trust on the bans, to provide you loan.

2.Rent an outlet:

Look out for space, where you can set up your restaurant. It should be at the main market and not at the farthest end or lost-in-the-crowd sort of place, because then your business would not be able to fetch desired customers.

Check for proper electricity, gas, grocery, water and ventilation in the place.

3.Build your business:

After renting an outlet area, decide what you are going to offer your customers, and design the place accordingly.

Cutleries, chair and tables, color of walls, decorative and kind of music you are going to play, deciding these things is equally important as the menu you are going to serve.

First please the customers with the aura, then with the food.

4.Staff and proper equipment:

Now comes the hiring part, where you need to hire chefs, managers, accountant, waiters, waitresses and cleaners, who are going to run your business on daily basis.

Hire smart employees, who can take care of emergency situations.

Moreover hospitality is an additional factor in running a restaurant business.

Also it is your job to keep the staff happy, as the saying goes by, ‘Take care of employees and the employees will take care of the customers’.

Provide them training, send them for holidays, give them bonus and take time out to talk to them and take feedbacks from them.

5.Market your business:

Before finally having a grand opening, market about your restaurant through all the media channels.

It is advisable to invite a celebrity or politician for the inauguration, so that the opening will be grand and this will let the people notice you.

You can distribute pamphlets to the houses in the nearby locality and in between newspaper pages, where you can offer first 100 or so customers some gift voucher or discount or things as such to attract more and more customers.

Take the help of these points and start you business plan today. The fast food restaurant business is on demand and will continue to be till the love for food in people’s heart exists.

Small Restaurant Business Plan

Every foodie, more than once in his/her life, has decided to open a café or restaurant, where he/ she can spread the magic of taste in and around the locality.

People from different areas, regions have different taste, some like spicy, some like sweet and some like a mix of both spicy and sweet, one cannot just compromise with the taste, when one is paying his/her hard earned money in it.

NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.

Riyaaz Amlani, President, NRAI has said, "The total food services market today stands at INR 3, 09, 110 crores and has grown at 7.7 % since our last report in 2013. This is projected to grow to INR 4, 98, 130 crores at a CAGR of 10% by 2021."

Here are a few points to help aspiring restaurateurs and entrepreneurs to start a restaurant business:

Restaurant Business Plan : Decide what to offer

Food is one thing, which holds the power to make people forget all the tensions of work or life. And there are plenty o restaurants, where one can find the authentic local cuisines or regional delicacies.

You have to decide before hand what you are going to offer to the customers, who already have their favourite dishes being served in their favourite restaurant. You ought to have something unique and the best to offer or else the customers would not find any reason to visit your restaurant.

Restaurant Business Plan : Thorough Planning

A well begun thing is half done, thus if the concept as to what kind of restaurant you want to open, should it be a high-end fine dine restaurant or for casual diner or cuisine specific or microbrewery or pub or simply quick service restaurant.

Moreover the proper planning with estimated future goals, expected profits and expansion plans will be help the banks in developing trust on your business, where the loans and financial aids come into play.

Restaurant Business Plan : Discover the Location

One can find a number of restaurants in every busy street, which serve from continental to Asian to French to Indian food. Thus look for a location, which does not get lost in the herd of restaurants in that locality.

It should not be far from the herd, neither should it be in the centre, but somewhere near the entrance or ground floor.

Restaurant Business Plan : Look for Investors

Opening a restaurant is no child’s play; it requires a lot of money. Opening a small QSR will cost around 1.2-1.8 crore, that too only to set it up, excluding the production cost and staff salary payments.

Thus look out for investors, who will fuel your dreams to take the first leap. There are plenty of investors and banks ready to help you, provided authentic documents, honest intentions.

Restaurant Business Plan : Licenses and permits

The required documents, licenses and work permits should be kept ready before opening the restaurant.

Obtaining business licenses is the doorway for any business industry to roll.

Proper legal procedures about taking the lease area and license to serve alcohol in that area and proper ventilation in the kitchen, safety standards in case of emergency should be taken care of even before laying the foundation stone of your business.

Restaurant Business Plan : Hire smart staffs

Ultimately, restaurants are known for the kind of food they serve, the hospitality and aura of it.

Thus a chef, who is master in his skills, staffs, who are not just educated robots but smart in their work are important for a restaurant to run smoothly.

Accountant, who will take care of the bills, salary of staffs, profits earned, losses bore and every money related matters.

Feeding a hungry soul is the noblest job on this planet. So go ahead to do a noble job and earn profits out of it as well, doesn’t it sound like a perfect plan!

Folks of different region carrying their taste, choice of foods and lifestyle have made the restaurant industry evolve and to make an entry and catch up with the ever evolving industry, aspiring restaurateurs are all set to make their presence felt.

NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.

Riyaaz Amlani, President, NRAI has said, "The total food services market today stands at INR 3, 09, 110 crores and has grown at 7.7 % since our last report in 2013. This is projected to grow to INR 4, 98, 130 crores at a CAGR of 10% by 2021."

Here are a few points to help aspiring restaurateurs and entrepreneurs to start a restaurant business:

1.Concept of the restaurant:

Step by step approach for establishing any business is the first and foremost rule. Concept and planning of the business might take long but without any plan and concept, a business cannot move an inch.

A well begun thing is half done, thus if the concept as to what kind of restaurant you want to open, should it be a high-end fine dine restaurant or for casual diner or cuisine specific or microbrewery or pub or simply quick service restaurant.

Moreover the proper planning with estimated future goals, expected profits and expansion plans will be help the banks in developing trust on your business, where the loans and financial aids come into play.

2.Discovering the apt Location:

Location plays an important role in shaping your business dream into reality. If the location does not fulfill your requirements, then it can cost you dearly. Such as is it a crowded place, do other business run well there, is there any other restaurant in or around the complex, is there sufficient water facility in the locality, has anyone opened restaurant in that place earlier, why has not anyone approached that place for opening a restaurant there, is there sufficient space for parking and questions like these should be answered before finalizing the location.

3.Face of your restaurant:

This might sound like a trivial issue but the name of the restaurant and its interior design plays a significant role equally as the service you provide to your guests.

Guests are the ones, who will be on the receiving end of your business, pleasing them is the ultimate reason for the growth of your business as they are the ones who will provide energy to push the business forward.

Advertisements through different mediums will let others know about the existence of your restaurant and the kind of food, service you provide.

4.Licenses and permits:

The required documents, licenses and work permits should be kept ready before opening the restaurant.

Obtaining business licenses is the doorway for any business industry to roll.

Proper legal procedures about taking the lease area and license to serve alcohol in that area and proper ventilation in the kitchen, safety standards in case of emergency should be taken care of even before laying the foundation stone of your business.

5.Hiring staffs:

A restaurant is known by the kind of food it serves, the chefs it has, services it provides and the ambiance, thus to maintain all this, hiring the A-one chefs, waiters and waitresses, cleaning staff, kitchen staff, bartenders and wait staff is very important.

Take care of the staffs and they will take care of the quality of services, food and needs of the customer.

Restaurant industry has become very vibrant and charismatic in last few years with growing market trends and a global lifestyle. At a time when the industry has got lots of potential to grow the restaurant owners are still trying to figure out who their customers’ are? What kind of concept is rocking the industry? What is the average duration spent by the customers’? What element should they keep in mind before designing the outlets? And the list goes on.

Restaurant as an industry which contributes lots in the development of a city making it liveable for the occupants has many legal clichés and over regulations on the sector which is killing the growth. Looking at the global market, cities like Hong Kong, Singapore, Dubai, Vegas, and London which are one of the top most visited cities globally has an exciting restaurant and nightlife scenario which is attracting the global masses. “Restaurants are very important part of the infrastructure of the city. Places like Dubai Mall alone see 100 million people every year. And, only 8 million people come to India which also includes people who come from Nepal,” shares Riyaaz Amlani, Restaurateur and President- NRAI who is working hard to build a nightlife and restaurant story line adding that restaurant and nightlife is actually the face, personality of a city.

For a sector which is very vibrant and charismatic do you think that regulations are sort of paying the sector down? Do you think at some point in time a stronger lobby needs to be formed with the government because new rules are announced daily which is very detrimental for the success of a restaurant? Food hubs like CyberHub became a high way destination with announcements like liquors couldn’t be served which is very dangerous for the industry. In Delhi there is new law where all restaurants will allow their toilets to be used by everybody for a payment of Rs 5. Such kind of regulations is really creating hindrance for the restaurant industry. The main problem is that restaurants as a sector is highly fragmented industry. Today, the industry needs a representation and a voice. “If you want talent to come and live in your city the most important thing is the restaurant,” shares Amlani adding that right now the problem is we have got 36 different licenses just to sell a sandwich.

Restaurant industry is currently a 3 lakh crore business which is growing at the pace of about 10 per cent year on year and is seven times the size of hotel business. So, the number is huge and the opportunity is huge. In mega metros such as Mumbai and Delhi the average eating out by its customers’ is 4 times in a month. Cities like Singapore are eating out 55 times a month. So, if you look at there is phenomenal headroom available for growth. So, the industry is just getting started. Over seven hundred and one million people are below the age of 30 and every year many people get added to the dining out customer base. So, if the dining out frequency goes to eight or nine from four and you multiply that by the population who are your restaurants customers’ base you are looking at phenomenal growth.

"Growth is unquestionable and there is tremendous opportunity and the restaurant owners are still looking at the tip of the icebergs. A lot can be done; a lot has to be done," points Amlani. Restaurants go very long way in making their city liveable. Restaurants hold the community and entire infrastructure together. Hence, we really need to build that.

What is the whole idea behind ‘Palate of Delhi’?

Palate of Delhi – POD was conceptualised as a food gallery focused on customer convenience, great food and ambience. A great mix of the most popular eateries of Delhi which include Haldiram’s, Khan Chacha, Bercos, Moti Mahal Delux, Chaayos, Domino’s, Dunkin’ Donuts, Keventers, Wow Momo!, Chicago Pizza, Burger King’s First Drive Thru of Delhi. We created a destination which has a feel of a café and food offering from the best brands. POD has an advantage of the location and also offers convenience of a Co-Working Space, WIFI and Plug Ins.

How have you selected the restaurants with a right mix of different categories and brands?

We had clearly defined brand selection criteria according to the popularity of the brands and cuisines to be offered at Palate of Delhi. We focused of the eateries which truly belonged to Delhi.

How have you designed the space keeping in mind the brand mix that you own?

We have designed the space keeping in mind a young and aspiring audience which complements the food offering at Palate of Delhi.

What is the partnership criteria between the restaurants and Palate of Delhi? What is the duration of lease?

All brands are on a combination of fixed and variable rental with medium and long term leases.

Why have you chosen DhaulaKuan as a location? Do you think opting for CP or IIT as a location would draw a more mature crowd?

Every location has its strength and weaknesses whether its CP or IIT. We looked upon this opportunity as there is no place to stop en-route to Gurgaon starting from the periphery of Delhi, also there is a large cantonment catchment and Delhi University south campus which we served from the perspective of national and international food offering.

We have witnessed a sudden rise in Delhi with food destinations and food malls. What’s do you think is the reason?

Delhi has a large growing young social target group which is looking forward to engaging socially. This gives a rising demand for such places which has comfort, convenience and best food offering.

Who are you targeting as an audience?

We are targeting the university students, residents in the catchment, transit guests and traffic between Gurgaon and Delhi as our customers.

You have also got Delhi’s first Burger King drive thru. How easy/difficult was it to get them on board?

This was a unique opportunity for both of us so there was mutual willing to get on board.

How are you marketing the brand to customers?

We have aggressive marketing plans for customers. We are currently offering 20% discount to defence personnel under campaign salute and serve.

Now that you are already operational, what is the footfall that you are getting?

We are currently serving 25000 – 30000 guests per month which we see rising on a daily basis as the place is getting popular. The metro station is getting connected to south campus metro station which would be taking the foot falls 10-fold benefitting the place immensely.

Do you see any competitions from food hubs like Epicuria or CyberHub which have already become a dining destination in the city?

Epicuria and Cyber hub are not comparable to us due to the sheer sizes of the respective properties. However, the offerings at Palate of Delhi has already made it a destination for a quick bite or meeting or catching up with friends.

What’s your plan for expanding the brand and its portfolio?

We are definitely looking forward for such opportunities to expand the portfolio.

Food business scenario in India is changing with every single day. Being an occasion driven place, it has become a place to be. The stuffs, the quality of food that we used to get at a five star restaurants are easily available at much affordable pricing at the new upcoming set of restaurants. This is making restaurants at these hotels to either change their model or keep innovating with time. There is so much of competition in the sector and once you decide on a restaurant and the idea is all ready to be positioned, you notice that somebody in your neighbour copying your idea. “The restaurants are mushrooming a lot. The younger generation is very innovative. You don’t know what is hitting you,” says Chef Sumant Vikas, Corporate Chef-Cremica Foods.

But with the mushrooming of new age stand alone restaurants that are matching the same standard to that of a star restaurant cost benefit is a challenge. Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year. “There was a time when hotel chefs feel very proud because their restaurant was the star of the hotel but young entrepreneurs who are opening beautiful restaurants and stand alone restaurant have given them a good competition.” adds Vikas. Also, as the stand alone restaurants are priced a bit sensitively with the same experience as a 5 star restaurants, customers are shifting from in-hotel restaurants to these places because they are getting a better variety at a more competitive price.

Known for their speciality

In-hotels restaurants are always speciality restaurants where they bring in the speciality chefs to do the cuisine. Also, 5 star hotels keep on doing food fests and events to promote cuisine which is also a good practice to boost the growth of the cuisine which these restaurants hardly entertain. Known for their standards which have been followed for years the menu is extraordinary. Chefs coming to the table and taking order is another personal touch that the star restaurants add. “Chefs are becoming more flamboyant and customer centric. Also, we keep on doing at least 4-5 food festivals to make customers taste varied cuisines and also we change our menu 3 times a year to attract our customers who have got bored of our menu and are looking at stand alone restaurants,” points Chef Karthikeyan S of The Rice Boat Kochi.

Though, when we go ten years back restaurant business was about guest satisfaction, today it is about customer delight. And, that is the reason they are able to stand with the star restaurants.

“As a customer I would make 2-3 visits probably to a hotel restaurant but stand alone has become a place which is pocket friendly and affordable to make multiple trips. That’s where people tend to go to stand alone to a 5 star restaurants,” comments Owner at Bundar Café Bengaluru. 

“In order to succeed, we must first believe that we can” Nikos Kazantzakis

Taking the above quote into consideration, many individuals, organisations and entities set their future professional voyage on one single aspect ‘Belief’.Under the food and hospitality sector, numerous brands toil hard enough in order to gain customer loyalty and fame. Motivation is one of the key drivers that refuels these brands time to time. The Indian Restaurant Awards 2016, sponsored by Cremica, took an opportunity to recognise the persistent hard work of brands co-existing under the hospitality sector. The flamboyant event was held on the evening of August 2016 to acknowledge the contribution of market leaders and innovators from the Restaurant fraternity. Organised by Franchise India and judged by leading business experts including Ms. Ritu Marya, Editor-in-Chief of the group, these awards were the perfect opportunity to showcase awardees’ outstanding success in the industry, as they received national recognition and widespread media coverage with the partners.

In the last five years, Indian Restaurant Congress and Awards has become the authority and the final word when it comes to food and beverages in the country. This event was attended by top names of the industry. Some of the top most attendees spotted at the IRC awards included, Celebrity Chef Harpal Singh Sokhi, AD Singh, MD, Olive Bar & Kitchen, Leena Singh of Ashima Leena, Sahil Malik, MD, Da Milano and Priyank Sukhija, who has become one of the most talked restaurateur in Delhi. The prestigious brands that were a part of the evening included Burger King, Mrs. Bector’s Food Specialties Ltd., Jubilant FoodWorks Ltd., K Hospitality Corp., Select CityWalk, Lazeez Affaire Groups amongst other.

“When it comes to PAN India, you need to be traditional with that WOW thing” Harpal Singh Sokhi, Celebrity Chef

“We are overwhelmed by the response from the industry and take this opportunity to congratulate the top awardees” Ritu Marya, Franchise India

The list of categories and awardees are as follows:

Mumbai, once known for its Iranian- Parsi restaurants serving chai bun maska, Dhansak and Kebabs is witnessing steady disappearance of these restaurants with growing influence of western exotic food with the current young generation. The city is left with just 20 Iranian restaurants so far. Thus, to trace the rich heritage of Parsi food, Restaurantindia.in visited Ideal Corner, the 30 year old Iranian restaurant operating at Fort in South Mumbai and spoke to its Next Gen Founder Parvez Patel.

How has been the journey of Ideal restaurant so far?

The journey so far was very comfortable. When we started, the hotel industry was a money making business. In the peak years of stock market from 1993 to 2000, our business was thriving, our restaurants were popular among peoples who use to come for trading and have lunch in our restaurant. In those days the restaurant would be packed with people, but now there is no single person. Ours was an absolute morning restaurant. We use to serve corporate people during working hours. Slowly, but surely this area is getting vacated, as most business houses and people have moved to central and sub-urban cities and we are left with very little business now.

Our restaurant has served prominent personalities like Tatas and Balasaheb Thackeray. They use to love the food served at the restaurant.

Since the restaurant was started by your aunt, how did you continue with its legacy?

I was really fascinated with running a restaurant. Fortunately my aunt, Gulcher Irani who started this restaurant in 1985 made a very good beginning. Whatever she served and cooked was excellent and that developed a brand image, so I had a good platform to take off. I did my schooling in Nashik and shifted to Mumbai in 1979. My father wanted me do engineering, but as was not good in maths, after 10^th I started working with Oberoi Sheraton hotel. Seeing this, my aunt asked me to join her and that’s how as I began my journey at the age of 29 as a bachelor.

What is the USP of your food that defines its Iranian identity?

The taste of our food preserved over the years speaks for itself. We only serve Parsi food which includes Dhansak and Kebabs, Mutton Salli Boti, Kheema Gotala or Fried Egg, Kheema Salli, Bheja Fry, Chicken Salli, Chicken Farcha n Chips, Chicken or Mutton Cutlet, Parsi Porto, Bharuchi Akuri among other leading dishes besides desserts. We are considered as value for money restaurant and always have been complemented for that. .

Which particular parsi dish is largely preferred by the customers?

Dhansak and Kebabs is the identity of Parsi food; Mutton Dhansak and Chicken Dhansak with brown rice and kebabs are the favourites among diners at our restaurant. Still many of our customers from India and abroad return to our place eagerly to taste our dishes which have ethically been maintained over the years.

How you keep up with the same taste?

Whether it’s a supplier, ingredients or whatever the inputs we purchase we keep the same for thirty years. I always do surprise checks on quality and remain vigil about quality so nothing has changed in our cuisine over the years. We tried European food meanwhile but it did not work.

Why the Parsi restaurants are ceasing to their existence?

Around 20 years back Vada Pav or Bun Maska Chai were the only choice a common man had but today the more cuisines and restaurants have come up. Current generation with growing spending power don’t prefer traditional wholesome. With the invention of internet the world has become a small place and everybody wants to try something else following which old style restaurants like us are beaten by the competition.

Why the next generation of Parsi’s is not keen on continuing the legacy of their restaurants?

Running a restaurant is a hard work. The current generation is very sophisticated. They lack greed, determination and passion to run the restaurant. They are very calculative with the mind and their practical knowledge is zero. They want fine branded, fully air conditioned restaurant with good looking staff and it doesn’t work. They think it’s a headache to handle the supply chain and rather they prefer to work for MNCs to earn handsome salary. Earlier there use to be mouth-to-mouth publicity of the restaurant and now it’s a more of show-off.

Some Parsi’s are getting involved in restaurant business but not as many as before and since they understand the technology they are using it as a big help. But still the ratio of participation is 10/100.

What are your future turnaround plans?

We are still that old school guys, not tech savvy and smart phone and social media friendly which is pushing us back. Now, we are stagnant and there is a need of the hour that we have to innovate, twist our menu with keeping originality and becoming tech savvy to get more footfalls. We are planning a turnaround with campaigning on digital and social media to reach out to more people and convert them into footfalls. 

Celebrate the purest bond of love this Mother’s Day with a grand celebration at your mother’s favourite restaurant or taking her out on a lavish gastronomic date. Restaurants and hotels are all geared up to welcome your mother’s on the special day.

This Mothers Day, pamper your mom at Radisson Blu, Paschim Vihar, which provides a wide array of choices. Make special memories with your mother at Radisson’s acclaimed restaurants giving you complementary offers, a small heart shaped pastry on arrival and signature “Ice Tea / Blu Topaz” mocktail. Treat her with special brunch @ Level 2. Delight your mother with the Spa experience at Vyoma Spa with 20 per cent discount and 50 per cent on all soft beverages and on “selected liquor brands”.

One can also enjoy the lip- smacking recipes made with the secret of chefs complementing with mouth watering desserts. Also, one lucky winner will get a chance to win 2 nights complementary stay at Radisson Blu Jaipur. All you need to do is post a selfie with your mom on their FB page and avail the offer.

Similarly, you can also take your mom on a day out at Asian Kitchen & Aristo Spa to give her a break from the monotonous routine that she follows throughout the year.

Mothers work round the clock all throughout the year, without a break and deserve to be shown gratitude and appreciation for their timeless contribution to our lives. This Mother’s Day, let’s all join together to pamper her the way she did all the years. Four Points by Sheraton Navi Mumbai, Vashi plans to pamper all these exceptional women with various offers ranging from beauty to food.

The hotel has curated a special package for mothers to enjoy a relaxing and refreshing day with their loved ones. Walk in with your mother and indulge in the various offers, which are tailor made for you to make your mother feel as special as she makes you feel every day. Enjoy a complimentary welcome drink on arrival and a 50 per cent discount on food and soft beverages while you and your mother enjoy the exotic spread at the Sunday Brunch at Asian Kitchen. Avail of a 25 per cent discount on spa treatments at Aristo Spa and treat your mother to a relaxing afternoon. All mothers will have a special gift to take back home and 1 Lucky winner will be chosen for a complimentary bliss massage.

Treat your mother to a day that she will never forget, with a scrumptious brunch and live music at her favourite restaurant.

Moets, the heritage restaurant in Defence Colony has come up with a pan-asian restaurant, Oh Bao.

Coming from the house of Moets, a landmark eatery in Delhi’s elite Defence colony market, Oh Bao! brings to the table a range of designer Sushis, delectable dimsums and much-talked about Baos.

A bright cheerful graffiti of the Chinaman invites you in a spacious casual dining area with 85 covers capacity, divided into two dining sections and a sushi bar. Comfortable seating, attentive staff and well stocked bar will take care of all your culinary aspirations.

Both the sections can be converted into a private dining area to cater to parties big and small.

In house specialties like OB Pork Belly, Tofu Aniseed, angry lobster and Glazed Salmon Bao are a must try.

The Trio Mushroom dumplings, with filling of three types of Mushrooms, and Crystal Veg Dumpling along with a specially crafted menu of designer Sushis will keep your taste buds tantalized.

The experimental cuisine which reflects a contemporary take on oriental is the brainchild of Chef Saurav Bhatnagar(who has previously worked as the Head of Sushi Department in Wasabi by Marimoto in Taj Hotel) and restaurateur Mehreen Bindra.

The flavoursome Bao's dim sums and designer Sushis are something one cannot afford to miss as the new concept comes straight from the kitchens of Honk Kong.  

Pa Pa Ya is a modern, cutting edge restaurant that relies on advanced culinary techniques such as molecular gastronomy; the restaurant design is representative of the philosophy showcased through its cuisine, where various cuboids in the shape of molecules capturing the walls and ceiling of the restaurant growing organically in the wall and ceiling, giving the impression of getting the molecules out of the kitchen, into your dining space.

The design also extensively uses the contemporary technique of 3D spatial mapping to create a live, dynamic restaurant ambiance, rather than the static walls that most restaurants have.

It has given the restaurant a complete futuristic look, with everyone dining here talking about its interiors and the high quality, cutting edge, progressive cuisine served with a high energy dining ambiance.

Completed in about 3 – 4 months, the restaurant is spread across 2300 sq ft (approx) {Dining area: 1524 sq ft – carpet area, excluding walls; Kitchen 602.56 sq ft – carpet area, excluding walls; grand total 2308 sq ft, including walls.

“Pa Pa Ya is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy behind Pa Pa Ya is simple - present Asian food & drink with a twist. This is done through a mix of cutting edge cooking techniques such as molecular gastronomy & mixology, which has been used throughout the menu wherever it genuinely adds value, in a sense for it to be a combination of art and science,” shared Zorawar Kalra, MD & CEO, Massive Restaurants.

Store Profile: a) Size of the store: 2300 sq ft (approx) {Dining area: 1524 sq ft – carpet area, excluding walls; Kitchen 602.56 sq ft – carpet area, excluding walls; grand total 2308 sq ft, including walls) b) Total floors: one c) Year of launch: 2015 d) Address: Level 3, Palladium Mall, Lower Parel, Mumbai

We wanted to offer people a different kind of theme, a theme which was sufficient on its own. Therefore, we decided to go ahead with the idea of opening a country pub with pastoral look. We started working on this project from June 2015 and finally everything got into place by December 2015. The reason for choosing Connaught Place as the spot was because of the underlying motive of making our brand more accessible to our customers and to be connected with youth. CP has eventually turned as a quite happening place and most preferable hangout zone among youth. The other reason of choosing CP was that it has a colonial effect set up by Britishers. So, we wanted a place which has a traditional effect.

Tell us about your journey to become an entrepreneur?

We shared a common passion of opening a restaurant, but we were not sure of what to open, where to open and its implications. We took inspirations from various legends in this industry, who are doing well and then we started strategizing things one by one. We finalized the theme and then started short listing articles and pointers, which will help us to distinguish from others. We started looking for a place in or around inner circle of CP from December 2014 and finally chose our spot in M block outer Circle by June 2015. We started our journey in July 2015 and went through various challenges in terms of permissions from authorities, finalizing the contractors for civil works, consultant for kitchen and bar, furniture style and vendors etc. Bringing all that together, we created ‘House of Commons’. It is a success story which is difficult to put on papers, but we think it was our ‘Passion and Zeal’ towards opening a Gastro pub.

What cuisines you have in your product line?

Menu is extensive featuring from Salads to Pastas, wraps to noodles, biryani to tikkas, we have all. We have also taken inspirations from England and created our food and drinks accordingly. Our menu is a world cuisine including Italian, Continental, Indian and Chinese. We have kept a separate section of “quickies”, if you are looking for a quick meal specially to cater the corporate crowd during lunch hours. The food is meaty and comforting, includes the Gastronomic experience. The menu is shaped to maintain the balance between the typical Gastro pub food, best of Indian and International fusion.

What is your marketing approach to survive in this market?

We as a team wanted to offer our customers pleasure of having quality food and drinks. With this underlying idea, we have used the concept of Gastronomy, which is a law of regulating stomach. We give special attention to our food because we have noticed that most of the Pubs are not focusing on the same. Drinks are more or less same in almost all the outlets, but food is something, which makes a place special to revisit.

We are keeping our marketing approach in line with special focus on foodies. We are trying to pair food with excellent range of cocktails such as Drunken Tea Master and Deconstructed Sex on the Beach. Our marketing approach includes pitching corporate for get-togethers and parties and entertaining the walk-in youngsters. We also putting special focus on sports events such as English Premier League and inviting football lovers to watch the screening on our Big Screen.

Who are your competitors in the business?

Frankly, we do not believe in competition. It’s a small market, small place with a limited crowd. At present, we are trying to put ourselves apart. We are offering our guest something unique in food, music, drinks; football matches screening, moments and fun. We believe such moments spent at HOC will be the trigger to visit again.

What are the major logistics challenges faced by start-ups like you?

Since we are new in this industry, we encountered many challenges in terms of designing interiors, technical, music setup, furniture, Bar and Kitchen. We have taken help from various consultants at all stages to see them off. Once the place is functional,   we still face issues in terms of vendors, quality of food, ingredients to be procured and of course the costing in terms of operational expenses.

According to you, what are the top trends that will drive the industry in 2016?

We feel that the customers must feel special when they are visiting any outlet. So, service delivery in terms of TAT and promptness, attitude of stewards and managers towards the guest, offerings in terms of food and music will be the distinguishing factors in the industry. Apart from the above, customers also look at various innovative things that the outlet is doing for serving their food and drinks. Molecular technology, which is used these days, will remain for years to come. 

What is your expansion plan?

At present, we wish to focus on running this outlet successfully and gain some recognition in the market. However, we also plan to venture with the ‘upper house of UK parliament’ by the coming year.

Tell us about your journey until you opened this restaurant?

In 2010, we started this on our own and now it is six years old. It is with the help of our sheer hard work and our customers; we have built a credible brand. . We're connected to the grassroots and we prefer passion over profit any day. Our restaurant has grown from 20   to 200 seater and we constantly endeavour to keep the same touch and feel that we created six years back. We've learnt a lot of lessons over the years and still adapting to new things every day that keeps us going strong.

What are the challenges faced to manage a restaurant?

Since we are self-funded, finance was an initial restraint and concern for us. But after six years and two successful restaurants we fortunately don’t have to focus much on that. We have regular challenges like staff attrition and inflationary supply costs, but I would say that our main concern at the moment is focussing on consistent quality of our food and also meeting high expectations that our customers set for us.

How do you decide on pricing keeping your target customers in the mind?

Well, I guess the basic philosophy with which we have started still hold good for us. We always wanted to be known not just as a friendly homely neighbourhood cafe, but a place that customers would visit frequently on a daily basis and not just for occasions. So, with that in mind we had to keep the pricing as realistic and reasonable as possible. That's why we have a mid level pricing model.

Do you have any plans to go the online way as other restaurants are keen on sharing online space? Elaborate.

Today, for a sustainable business you have to be connected to the online space, whether you like it or not. Competition has also moved to the online space and it is not competing for business, but also for recognition and modernity from customers. We currently service customers with home deliveries and private ordering online.  In the near future we’re looking to expand on opportunities to set different trends for people connecting with us online to keep us current and trending. 

What is your view on strategic marketing?

It's necessary, if you want to stay connected to this market. It's important to first identify your group of potential customers before you prepare a marketing plans to reach out to them.

According to you what are the top trends that will drive the industry in 2016?

I think people are looking for new trends every day.  As long as you keep your customers intrigued with new ideas and food, they'll come back with a sense of adventurism. The food industry is moving into a very interesting space, where entrepreneurs are now much bolder than before and customers aren't afraid to spend money to try something new. The standard of food has defiantly improved in 2015 and 2016 it looks more exciting and interesting.

What is your expansion plans?

Currently, we are in two locations and might be looking to tie up with people in other states. For instance, we plan a set up outside Bangalore.

Chef Vipul Arora, with seven years of culinary experience in a number of upscale luxury hotels like Le meridian, Olive Bar and Kitchen (a Standalone restaurant called ‘Fat Ninja’) has gained expertise in a variety of international and Indian cuisines. He always wanted to fly high and create something of his own, breaking the monotony. Although his father is a businessman and his wife is a government school teacher, Vipul wanted to stand out in the crowd and then he decided to become a chef. However it wasn’t a cake walk for him as he had to convince his parents about making a career in this field.

How gourmet food is shaping the growth of Indian food industry?

Everybody knows about normal food, but gourmet food is easily available in Indian market. And, people understand gourmet food and quality as they have became more aware about it. Five years back one had to go to five star hotels to have gourmet food, but now it is easily available in delivery too. It is really growing fast in Indian market.

How different or difficult is to design menu for online?

In restaurants, you have kitchen close by and you can serve immediately. But in a delivery company the only difference is we cannot serve anything straight away to the customer and therefore we can’t do the same garnishing, plating or presentation like restaurants.

In delivery we have to keep in mind things like packaging, boxes and the food should be hot before it is delivered.

How do you maintain the authenticity of the food and the ingredients?

For food, we only use authentic ingredients as we understand the importance of ingredients in a dish rather than serving in a restaurant.  

What is your method of working, at the time when you get numerous orders?

Our whole menu is pre-planned and we don’t change menu daily unlike others. In weekend or weekdays we reassure order size.

According to you what are the top trends that will drive the industry in 2016?

Top trends will be hyper local delivery; everyone will try to enter into food delivery business as it is growing. Nobody wants to go at five stars, good food will be easily delivered and cooking oriented restaurants will be available.

What is the format of the food prepared at a base kitchen?

The format is same, which is happening in food industry. We have same certification, guidelines as of a five star restaurants.  

Loofre, table reservation platform defines the experience of dining in a new way. Loofre is helping restaurants to grow by increasing their footfall, wean the diners to discover the perfect table according to their mood, cuisine, budget, ambience and find the best restaurants nearby with best offers.

Tell us about your journey to become an entrepreneur?

It is  fun to be an entrepreneur, especially when you leave your settled senior level job. Life becomes more exciting and you become crisis management officer. Also, earn all aspect of life, right from admin to business development.

How is the response so far?

Responses are very positive, especially at merchant's end. They want to be a part of this technology solution. They tried our solution during New Year party and most of them were really satisfied. In short span of time, we have  800 merchants and stationed  across metros adding 250 merchants every month.

How is the technology helping restaurant business to grow?

Technology is not for growth of business, but to organise it.. We want merchants to let go the  pen paper model of reservation. Reservation needs to be with technology and data management. Next month, we will be launching a merchant mobile app, which will help in reservation to a next level.

How is Loofre bridging the gap?

We are giving a technology solution for reservation, so that the customers avaoid waiting time. . Restaurant can manage the customers and their database. Through our technology solution will ensure smarter and easier way for booking.

What competition you see from Zomato and others?

Zomato has great products and shows the world that Indian company can do wonders across the globe. They have launched the service and we think there is a requirement of three to four serious players for developing reservation habit.

How many partner restaurant you have presently?

We have 800 and by the end of March we will have 4000 plus merchants.

How quick is the process of booking?

We ensure customers can book within two minutes and confirmation in 15 min. As soon as  we  have the merchant app,  it will be a real time conformation.

What special offers you provide in festivals?

In month of February, we are giving two cups of cappuccino on every booking. On 14th February, we are giving special INR 500 Voucher with every reservation.

Founded in Pretoria, South Africa in 1993, Barcelos has grown exponentially which led it to start franchising in 1998. It has been expanding continuously and enjoys its presence in 17 countries with 120 outlets.  

How successful you have been in growing India?

We are very happy with the success and results in India. We have opened our first outlet 10 months ago, now this is our second outlet we are opening.  At the present, we are hoping to open four more shops in next 60 days.

As you were looking for franchisees to expand your business in India, is this the franchisee outlet? What are the qualities do you see in your franchise partner?

For the time being, we are looking for more on corporate stores than franchise outlet ;however franchising is very high on our gowth Agenda for this year. The qualities which we look for is the dedication and hard work. It is not about the money but somebody who would contribute in the growing of the brand, looking for the shop and working on the parameters of the brand structures. Not just the investment in the shop but active partner in the business.

You have experimented with different colours of burgers. Would you have a standard or variable menu across stores?

Footfall has definitely increased with our coloured burgers, but it is  really not for one product, we have many other products also. Our, sales are good and quiet popular among the youngsters.

Everywhere in India we will be having the same menu and standardisation. The menu will be identical in all the stores in India. But at the same time, in India the menu is little bit different from the rest of the world as we have vegetarian dishes to cater the urban population with varieties of Cocktails from Protogues.

What is your expansion plans? Are you working on any new concept or model to expand yourbusiness?

We are planning 40 outlets in next five years and that too in 12 biggest cities in India. We are working on couple of new food products but the model and the menu will be same. We have kept limited addition and want the customers to enjoy that only.

Chef Puneet Jain began his career from working in the kitchen team of Mc Donalds, The Oberoi hotels and now as co-founder of Buenos. Puneet decided to start Buenos when he moved back to Delhi and got an opportunity to meet Rohan and Vipul, who fortunately had same vision and shared similar interests. He wanted to utilise his culinary skills along with being part of the administration. His experience of working with five star hotels paid off really well and they together decided to start Bueno in the year 2012. He is of the view that being the co-founder at Buenos is like having a child and seeing it grow day by day, taking wrong and right decisions together and learning each day. Chef Puneet, believes that authenticity is the key ingredient to fine food. Born and brought up in New Delhi, Puneet is a Diploma holder in Hospitality & Tourism Management (Certified from AHLA - American Hotel & Lodging Association) from Rai University.

As you have worked for the Kitchen at Mc Donalds’s, how difficult it was it for you to work for a food tech player?

Yes, I have worked for many kitchens and it was same working for online too. But the only difficulty was that people in food tech were non educated, the training was a bit challenging and it was tough to make people understand what food tech is all about. And, it is a pack food, there is no dine in like restaurants only eat out. 

How gourmet food is shaping the growth of Indian food industry?

It is shaping in a good way as now people understand what this food is and how it is served. Now, people have started travelling, so they know the difference between a gourmet food and a normal food and what people are consuming these days.

How difficult is it to design a menu online?

The main challenge is to deliver the food to the customer in 30-45 minutes. So, the shelf line, presentation and quality of food have to be taken into consideration. For instance, while travelling, the food has to be warm. We have to make the menu according to it and that is the reason everything is not included in the menu. We also make the customer understand why everything is not included in the menu.

How do you maintain the authenticity of food and the ingredients?

The supply chain from the backend is managed by us (chefs) only. We also try to go outside to get the best of ingredients to add in the supply chain. We ensure to have everything in the supply chain before preparing the food.  

What is your method of working, at the time when you get numerous orders?

Every day we are prepared for 500 orders. Even after that we get some more orders, we are ready for it.

According to you what are the top trends that will drive the industry in 2016?

Gourmet food is something different that people has not tasted, but can be one of the top trends in 2016. New presentation of food, experimenting with new kinds of dishes and way of serving will also change.

What is the format of the food prepared at a base kitchen?

The base kitchen is made everything in a semi cook way and it is proportionate from our end. Whenever the order comes in the kitchen, it is delivered after assembling and re-garnishing.

What are the reasons that restaurants today are revamping their menu and design?

Because the online market has hit them very badly, the real estate cost is five times more than the online. So restaurateurs keep changing the menu and redesign the elements after every six months to get more customers. 

What are the design elements you kept in mind while designing this theme restaurant?

As I said that we are theme-based cafe and you must be aware that our theme was not an easy one. As the name suggests The Bollywood cafe" you can judge what Mumbai Matinee is all about. While designing, we only considered our childhood times where we grew up watching movie actors, bollywood songs etc. The technology used for entertainment in our cafe was selectively picked to display at our restaurant. People are welcome anytime to relive the Bollywood era of 50s-90s.

Do you serve cuisines with filmy names?

There is no such filmy cuisine but yes with the name Mumbai Matinee come the patent dish from Maharashtra which is Vada Pao and Missal Pao.

What are the challenges you face to manage a restaurant?

Well, managing a restaurant is one of the most courteous jobs for today. In F&B industry, quality is the biggest parameter for the restaurateurs to live up to.

Do you have any planning to go online like other restaurants?

If we would like to go online like other restaurants, then it won't be for home delivery. But I would love to go online for different reasons.

What was the reason behind choosing ‘Bollywood theme’ for your restaurants?

Picking Bollywood theme for restaurant is not an easy job. I have seen various cafes and restaurants on this theme. But I believe just by printing few legendary films and framing them on walls doesn't make it a Bollywood cafe. Before launching Mumbai matinee we actually researched for six to seven months. It was like a complete thesis which we have done. From the start of the cinematic experience which was "Alam Are” to "hum Apke hai Kaun”.

And we can only attract people around us by serving good food. An ambience may give you a lot of customers but good food, brings along repeat value for your restaurant. I have one and only principle to run this industry that is “if your food tastes great" there is no one who can pull you back.

What is your average footfall?

It is good enough to run a restaurant successfully.

What is your expansion plan?

Expansion is indeed a very important factor. But we are waiting for the right time.

Are you planning to launch anything for this New Year?

For us every festival is as important as others. We decorate and beautify our cafe for every celebration.

Satvikk is a health food store which opened its first branch in Bengaluru in Dec 2011. It has now spread its base to 8 stores in Bengaluru. The company’s vision is to be a model in the food industry for sale of all types of vegetarian packed products and a path setter in the changing paradigm of nutritional needs and health improvement of all strata of populations. How long has your company been in the business? What is the speciality of your store?

Satvikk Speciality Foods brings to you the best quality spices, dry fruits & chocolates, sourced from the finest farms and processed at state-of- the-art facilities. With over four generations of experience in the field of food business, we strive to continuously raise our benchmark to provide services of the highest quality and excellence. Satvikk guarantees fresh and high quality food products in each and every pack.

Currently, we carry over 50 varieties of Dry Fruits, 120 varieties of Dry fruit gift box, 80 varieties of Chocolates and 60 varieties of spices aimed at servicing all areas of the food service industry. Established in the year 1978, Jain India group is one of the largest importers and exporters of spices and dry fruits. We have offices across Bengaluru, Hyderabad, Sakleshpur and distributors throughout India.

What are the star attractions of your store?

Satvikk has always been keen to provide its customers, an exceptional variety of its irresistible, nutritious and healthy choice of fresh food products. We have an extensive collection of almonds, cashew nuts, pistachios, raisins, figs, dry and wet dates, walnuts and also a few rare nuts like the macadamia nuts, Californian prunes, Hazelnuts, Brazil nuts, gojiberries and the pecan nuts are some of our star attractions. We take great care that they retain the same freshness when it reaches you.

We have a rare collection of herbs such as oregano, basil, thyme, parsley, mixed herbs and much more, to add that special flavour to your dishes. Our store is also hoarded with low calorie chips, potato lacha and much more. We also have oil-free papads, mixtures and diet snacks for the fitness freaks. We are always willing to listen to and understand your needs. We care about each and every customer as if you were part of our family.

How do you get your payments? Do you have online shopping available?

We have payment facilities like Cash, Cheque, Debit & Credit card, Coupon, DD, RTGS, NEFT etc.

Yes, you can shop online at www.satvikk.in and get free home delivery.

How do you decide on pricing for the Indian market?

We believe in right pricing and the right product for best quality and purity. All our products are priced at par in the market.

Where do you source your products from?

We have imported from every corner of the world including England, America, Australia, Vietnam, Sri Lanka, Singapore, Malaysia and Europe that will make your taste buds roll.

What is the supply chain process at your end?

We have an in-house cold storage facility and more than 30,000 sq. feet of space for storage, sorting, and packing the products.

Name some of your niche products and clients?

Dry Fruits, Dry fruit gift boxes, Spices, Chocolates, International & Indian Food products.  Clients are Metro Cash & Carry, Max Hyper markets, Future group, Heritage, Godrej Nature’s Basket and Bigbasket.com etc.

Do you think the import laws imposed by the government are too stringent to follow?

The laws are stringent, but at the same time, are needed to protect quality and quantity of the food products that comes into the country. The laws should be for the overall betterment of the industry and should help protect the consumer interests.

What are your current activities related to branding, marketing and expansion?

We actively participate in trade exhibitions, expos and international food festivals. We also engage with our consumers on social media, Radio ads and print ads.

As you are the largest providers of F&B services for travelers. What growth can we see in India?

As I said before I have seen that the growth is growing 20 percent in India. And our sale continuously going to increase and even Lite bite Foods has said that we want to target around 500 crores in 4-5 years from now.  The real potential can’t be estimated. Airports are easier but railways have more potential. Even nobody is in highway, nobody know what sales will it bring. So, we want to take the first part of the call.

Which according to you is the best revenue generating location when it comes to travel?

Airports are the best location. Even in airports you have to see different sectors. I see mainly three sectors i.e. Location, location and location. We look at low fare airports, leisure airports and business airports.

Tell us something about your partnership with Lite Bite Foods. What all locations are you targeting in India?

We have many partnerships outside. Partnerships are always very existing part. We always team up with local partner, with family companies to marketise.

For example, two years back in Vietnam we started, now we are 6 airports and planning more outlets. We have three airports in Indonesia, all are local partners. We are targeting especially three sections i.e. airports, train stations and highways. Our primes focus will be airports. Second will be railway stations, if government does some changes, railway stations will have more potential than airports.

Which are some of the brands who are your biggest partners? Which according to you is the traveler’s choice?

I had just said that we have a very old concept for our company. I am reluctant to talk about any brands. Globally we have relationship with major brands like pizza, KFC etc. We look at market, democracy, consumers and then we decide what fit best for that.

Our company is in this business for more than 150 years. We see reliable partners and where we can see to extend our partnership, we do so. Travelers are of different types. There are travelers who travel twice or thrice in a week, for them it is natural. But when they travel with family, they make different choices. And the choice depends on different occasion and purpose of travel.

What are the unique experiences that make HMS Host different from any other service providers?

“We are seen global but act local”. Our company is known for the good management. We are also business provider, Food & beverages, hospitality and our biggest assets is our people our staff. We spend lot of time in interacting, training and educating our people. We also promote our people in turnover. We are unique because of our operational skills which focus expertise, right time, right number of staff, right concepts, right opening hours etc.

We also development skills, analyze airports, understand the need of the travelers, which concept should be use and where. 900 million people come every year in our restaurant. We understand the need of our customers.

What is your expansion plans?

We want our market share in Europe and in America. And internationally, China, Southeast Asia, India, UAE and Middle East.

Are you planning to sign any franchisee deal?

We have some plans of franchise in future. We are working on Italian concepts; Italian food and we are even doing some tests on them. I won’t exclude that opportunity.

Tell us something about your company? How long has your company been in the business?

Our company got established in 1895 as a joint family venture. At that time our company was into import and export of walnuts and morels. We are situated in New Delhi. We have a widespread network of retail business in over eighteen states. We import food from all over the world mainly USA, Mexico, Chile, Europe and Thailand. In 1997 we started importing olives and fruits. We are the first company to bring pasta and olives in India and our first customers were pizza hut and dominos.

What are the payment terms and return policies?

Today, as the competition is increasing, I don’t think payments do matter here. We try to build healthy relations with our clients by providing them the best possible offers and terms.  Sometimes, if payments are delayed, so we have to put interest charges in that case.

How do you decide prices for Indian market?

This remains one of the most difficult and important aspect. We try to provide the most competitive prices in the market. There are several factors on which the prices on goods in Indian market depend. Firstly, we calculate the interest cost on our capital, landing cost, running cost, delivery cost and then our 10% margin which is our right. So it contributes around 40% hike in the prices for Indian market.

Brief us about your products and name some of your clients?

Today we import olives, different varieties of olive oil, pastas, tomatoes, Italian rice, variety of mushrooms from France, different varieties of sauces, coffee syrup, cheese, herbs & spices, Mexican popcorn, Mexican pepper, Spanish pickle, a wide range of Lebanese products, corn and Thai products. We have all major restaurant chains and retail stores as our clients. Also QSR chains like Pizza hut and Dominos are among our clients.

What is the supply chain process? Do you supply the products outside India also?

We have distributors in all areas who supply our products to the end customer. We have a very widespread network. We supply the products to every state and city of India, apart from that we also export to Bangladesh, Sri Lanka and also we are getting orders from Pakistan.

Do you have online shopping available?

Yes, we have some of our products available online through Snapdeal, Flipkart and Amazon. Usually, people don’t buy food products online as there remains a doubt of authentic and fresh product, but we have several other products which are available online to them, authentic and fresh.

Do you provide discounts as per volume, early payment, and cash?

Yes, we do provide discounts to the customers. If the customer orders a particular volume or in bulk with cash payments, usually we provide 2% discount in that case, but it may vary depending upon the order.

Are all the funding from your end or you are looking for any external boost?

We don’t have any particular investors and funding agencies. We have lent money from banks in the form of loan.

What are your branding, marketing and expansion activities?

We launched 3-4 new products every year. We focus on bringing healthy food products to Indian market. We are also planning to launch olive pickle which has lots of health benefits and people can enjoy them with meals.  We have our own media company who do all the marketing and promotions for us. We advertise through banners and hoardings at public places, metro and airport, through social websites and other such activities.

Tell us something about your company? How long has your company been in the business?

We started in 2012 from Delhi-NCR as the importers of BASA fish moving forward to Uttar Pradesh, Rajasthan and Madhya Pradesh markets. Soon after that we started dealing with the Punjab market and opened our second office in Ludhiana, Punjab.  By early 2013 we covered almost 40 percent of the market in Punjab. From Ludhiana, we started catering Jammu, Himachal Pradesh and other nearby markets. We also opened our third office in Mumbai to deal with the southern and western part of the country. Last year we started operations in Calcutta, Bangalore and other corners of India. We are the second largest importers and suppliers of BASA and have 90-95 per cent of PAN India presence.

What packaging techniques do you use to preserve freshness and purity of fishes that you supply?

The packages we are using are the normal plastic package but the technique we are using is IQF (Individual Quick Freezing). As soon as the product is processed, it goes through the IQF individually and we maintain it at 18 to -20 degree centigrade which can be preserved up to two years. 

How do you get your payments? What are the return policies at your end? Do you have online shopping available?

No we are not available online. If you are maintaining at the desired temperature of the product at your end then it can be preserved up to two years so we hardly get any return from our clients. Moreover if there is any fault from our side we take them back but the chances remains none as our product go through several quality checks. We are dealing with our distributors on with a 21 days payment policy through cheque.

How do you decide pricing for the Indian market?

India is a very competitive market. We are amongst top players in this segment so the margin remains low and there is not much fluctuation in the prices and they are to be kept very competitive.

From where do you source the products?

We source BASA fish from Mekong Delta, Vietnam. And we have also tied up with some factories in the city that are producing for us.

What is the supply chain process at your end?

We supply our product through the distributors’ network that is present all over India. We have around seven distributors in Delhi who purchase products from us and store it at their end only by supplying our products to the leading hotels, restaurants and cater on our behalf.

Brief us about your products and name some of your clients?

We are the top importers suppliers of BASA fish fillet in India. Our products are BASA fish fillet, breaded BASA fish fillet, untrimmed BASA fish fillet, Squid rings, frozen prawns and chicken.  We also launched spring roll pastry last year and this year we launched Australian lamb. We are supplying to all the major hotels, five star chains, restaurant, cafes, caterers, MNCs and retail outlets. JW Marriott, Smokey’s, Smoke House Deli, Trident Hotel are our major clients.

What do you want to say about the import laws imposed by the government? Are they too stringent to follow?

They are actually quite stringent as we don’t get full information communicated to us. We are an active member of forums of Indian food importers (FIFI) which is assigned to communicate FIFI about any new law introduced by them but they are not keen to make anyone understand about the same and there is no one to communicate about the same. So it gets difficult for us to understand what the new laws are exactly about.

What are your branding, marketing and expansion activities?

We are presently working under our own brand but we are looking forward to launch international brands soon. The Indonesian confectionary brand will be with us for selling their product all over India. We are going to enter the ready to eat products which we will launch next year. We will be getting more into retail products, smaller packing and ready to eat products. Lastly, we have started our operations in Calcutta, Bangalore and other corners of India.

Café Coffee Day (CCD) has grown as a youth centric brand over the last 18 years. From offering a cup of Cappuccino to giving an overall experience, where customers can spend some time with their family and friends, the brand is looking forward to lure younger crowd at its outlets.

How the drinking habits of people have changed over the years?

When we started 18 years back, consumers used to visit our place, browse internet and have a cup of Cappuccino. Over the years, we realised that people are coming there to hang out, have conversation, meet people, and not just for Cappuccino. 18 years back, they did not have place to go and that was the need that CCD was fulfilling and that’s how over the years, we have moved just from an internet café to a complete experience café.

What are you doing at CCD to make it an experience café rather than bracketing yourself to a coffee café?

When we look at experience, food and beverage is part of the same. We knew that large group of youth come together, so we have large youth table. Depending on the type of conversation they would like to have, one can come and choose the sitting. So, food & beverage, types of furniture, sitting layout, and music and colour in the cafes all form part of experience. My team is trying to give customers an overall experience. You can walk in any of the CCD outlet with a pair of sleepers and nobody would look at you surprisingly. So, it’s a place where nobody judges you with types of cloth you wear. It lets you celebrate who you are.

How do you engage customers at your café?

We engage customers both inside and outside the café. We have mobile app and a lot of things on digital platform outside the cafes. We recently launched six different summer drinks and played a little game with the customers on the digital platform. It’s almost like the rulers game, where whatever number you stop at, you can go to the café and ask for the discount. We got them to engage with the brand, play a game and come to the café.

And once they come back to the café, we engage customers through the type of music we play. Whatever food and beverage we have launched in the café is very well researched, we test it with consumers and if they don’t like it, we don’t launch it. We also have a complete bunch of merchandising items like cups, cookies, coffee machines and we demonstrate them as well.

As this is your second stint with CCD, how has the market evolved over the years?

I have joined back the company after five years and I think, a lot has changed in the market and consumer sight. In the market sight, today there are a lot of choices for consumers, lot of vibrant brands in the market. It’s good because it is increasing width of the capital. Consumers today have so many choices that they are not being loyal to any one brand; they are continuously seeking more experiences, and new tastes.

Do you see any competition from brands like Starbucks?

We did a survey many years back, which gives us an indication that for a country like India, we can have close to 5000-6000 cafes. At present, we have around 1500 cafes and the next competitors are 40-50. So, there is a long room for growth. Starbucks are looking out to a slightly different segment, value proposition is different. So, I don’t think there is a direct conflict between our target audiences because we are operating at two different price segments.

Fast-forward a decade ago, Antonio & Janet got a place of their own, in a quiet spot off south of the Chapora River. Given its diminutive size, they converted it into a restaurant and guest house, embellished by scattered plants and trees, giving a feeling of discovery into a secret garden in a tropical rainforest, and along with their background in private cheffing, the place easily fits as a fine dine family atmosphere restaurant.

The restaurant is a quaint little place and is open throughout the day for service of breakfast, lunch and dinner. It serves traditional Goan food as well as continental cuisine. There is a breakfast bar, vegetarian menu, and provision for bar and music.  Serving fresh seafood and vegetables grown in their own garden, Blue Bird offers a family atmosphere and a relaxing, open air ambience.

You offer a mix of Goan, Continental, Seafood and desserts. How challenging is it to serve different cuisines under one umbrella?

It’s not at all challenging for us as we see customer satisfaction first. In fact, it’s good as a customer comes to us either to celebrate or they are hungry, somebody likes Goan, somebody likes Continental and others go for fusion, that’s why our focus is to serve a mix of all cuisines.

There are lots of restaurants in Vagator. Why should a prospective diner choose yours?

We have a wide range of dishes both for vegetarians and non-vegetarians. We are specialised in Goan food.  And everyone who comes to Goa loves to try Goan food and for that we are one of the best options as we don’t believe in doing business, we believe that the person should get the best taste of Goa and moreover, we work for customers’ satisfaction.

Tell us about Blue Bird’s journey. How and why did you open Blue Bird restaurant?

I started my restaurant with a small set up in 1982. And then it was renewed to a proper restaurant in 1986. Since I operate at a tourist spot, I have a guest house also. The idea came up to give tourists something different at Goa so I planned to cook food for them and serve people with my different ideas and techniques.

What is your secret to keeping customers coming in?

People are coming from far away and I don’t believe in making only business, my motive is to make them happy and serve them in a way that they must take something memorable from Goa. So, with my different cooking styles and techniques, I keep my customers coming in.

What is your signature dish?

The prawns which we prepare by the combination of crushed pepper and brandy is our signature dish. A person can have it as a starter or as the main course depending upon their preference.

Who do you see as your competitor in the market?

We don’t take it that way, we just believe in serving our customers the best way we can, and this is our overall concern. We try to represent Goa through our taste and service.

What are some of the challenges of being a restaurant owner?

There are a lot of challenges to being a restaurant owner like finding the correct raw products which are fresh, authentic and easily available. Also, the availability of right manpower is also a challenge for us.

Are you present in cities other than Vagator? What is your expansion plan?

We are one of the leading casual dining restaurants of Vagator. No, we are not planning to expand as I am happy with what I have and I believe in giving the best from where I am.

Which is the best season for business as Goa is among the top tourist destinations?

The best season for the business is in the month of December and January as that is the time when people mostly come to celebrate Christmas and New Year and the weather also remains cool and pleasant in Goa.