INSTITUTE OF HOTEL MANAGEMENT

AURANGABAD

Report
“Restaurant Business Spectrum in India covering styles of service, menu
planning, service equipement and factors impacting the business”

Roshan Das (1875376)

Food and Beverage Operations (BFI 1001)

“Submitted in fulfilment of the requirement for B.A. (Hons) in

Culinary Arts”

UNIVERSITY OF HUDDERSFIELD
UNITED KINGDOM

February 2019
 Declaration

I, the undersigned Roshan Das, student of Culinary Arts Year I hereby declare that the
information provided in this assignment is a record of original work done by me, under
the supervision of Mr. Arun Kumar Sharma. All sources of my knowledge used have
been duly acknowledged.

Roshan Das
(1875376)

Roshan Das (1875376) 1

 Acknowledgement

I would like to thank my module tutor Mr. Arun Kumar Sharma for the continued
support and belief in my potential and for helping me to put my best foot forward. Last
but not the least, I would like to thank my parents, for giving me this opportunity and
supporting me in the achievement of my dream, and for their unconditional love and
undying support.

Roshan Das (1875376) 2

Every business goes through four phases of a life cycle: start up, growth, maturity and
renewal/rebirth or decline. Understanding what phase you are in can make a huge
difference in the strategic planning and operations of your business. [ CITATION Bra18 \l
16393 ]

Despite the substantial risks and the rough hours, owing and managing the restaurant business
is one of the most satisfying experiences of your life. Indian restaurant business is one of the
fastest developing business in the world, which is expected to reach more than INR 2300
Crores in 2019. The total contribution of the restaurant sector alone will contribute 2.1% to
the GDP of India by 2021. The present scenario of the Indian business spectrum is that there
is an increase in the significance of overall customer’s experience and satisfaction in totality,
not rather than focusing on just dishes and beverages. Costumers these days are expecting for
an eternal experience, not just going out to eat food. Todays savvy costumers notice each and
everything from plating to quality service. Formerly, western cuisine was considered as the
modernized and elegant cuisine for having fine dining experience but now we all can see the
innovation in the Indian cuisine getting evolved nowadays like Talli Turmeric- which is all
about celebrating turmeric (root that binds Indian’s), they tries to serve modern authentic
dishes to customers like vazhaipoo vada, iced Talli Latte (turmeric latte) etc. [ CITATION
Kas19 \l 16393 ]. While the story of international cuisine shall continue in the next few years,
local recipes, regionally cultivated food will find its own path into homes and hearts of
culinary devotees and restaurant patrons. Restaurants are introducing the concept of
gastronomy to their kitchen inventory. Their souls are still Desi with the slight change of
global food service which people really admire. To give them a personalized fine dining
experience, restaurateurs must identify their customers and give them an exceptional quality
food service. It could either make your business destroy or make you profitable. [ CITATION
Cha17 \l 16393 ]

Gourmands these days wants to explore and experience different kinds of food services.
Restaurateurs already started developing and following the evolving trends like the trend of
Cloud-based kitchen such as Itiffin, Biryani by Kilo comes into contact, which was the
smarter route to business success in 2017. Dining is playing a crucial role in restaurant
managers as well as in customers fine-dine experience. Restaurateurs are evolving and hence
developing new trends for examples, nowadays in various restaurants there is a use of wine
saving equipment like vacuum pumps and chilled wine cupboards. These are hand-
operated device, which removes air from an open wine bottle, which in turn slows down the

Roshan Das (1875376) 3

oxidation and thus extending the life of the wine. These kind of show offs will surely
increases the wow-factor of the customers and will surely demonstrate your commitment to
becoming an industry trailblazer. Food and wine are one of the world’s best combinations
ever, so here’s a tip for all restaurant managers that always Instruct and train your wait
staff to offer meal drinks, which means serve them aperitif cocktail before dinner or
Cognac after dinner or during dessert. This process will add extra revenue to your
restaurants, also adding extra positive element to your guest’s service values
[ CITATION Amb18 \l 16393 ]. Nowadays, there’s a controversy happening about Nitro-
equipment in the bar industry used to make nitrogen infused coffee, which gives coffee a
creamy and smooth texture, and more to come in 2019 like nitro-tea or kombucha
[ CITATION Ric19 \l 16393 ]. Nukkadwala-a QSR in Gurgaon, has a menu which you can
scan rather than QSR clichés-Masala Dosa, Papdi Chaat- you will get a nuanced menu.
Currently there is demand of the buffet to prix-fix meals to curated menus, bento boxes, food
and wine melange and a rise of street food. All new restaurant opening is enthusiastically
looked forward to and every food walk is divided down to the last hole-in-the-wall eatery like
chef Zoravar observed that consumer’s preferences are evolving, people are liking the
concept of Molecular Gastronomy. He ceases and sells his massive restaurants and started a
new restaurant with a new concept named Farzi café (uses classic Japanese and French
cooking techniques to bring out quintessentially Indian flavours) and Masala Library with a
huge focus on innovations and gastronomy.
Food service industry in India is going back to its heritages and that is just one of the drifts
being predicted. I picked the thoughts of some of the top weapons of the food business right
now like as Riyaaz Almani, CEO and managing director of Impresario Entertainment and
Hospitality Pvt Lmt (IEHPL), he believes, that traditional ingredients will start swapping the
place of foreign imported ones. Restaurants will have to start thinking about choices in
health-based food as India moves from occasion-based dining to convenience-based dining.
This will be a superior trend that will come in. He thinks that in future there will be a huge
demand of regional cuisines, people will try to know about the Odia, Assamese and Chettinad
Cuisine, want to know what exactly Bohri and Parsi delicacy is, like Peshawri from ITC
Maratha, they are purely focusing on North-West Frontier region and they plan their menu
according to that, which will help them to earn maximum revenue in the market. They are
extending their skylines as far as Indian cuisine goes. [ CITATION Pra17 \l 16393 ]
Menu planning plays a significant role in the triumph of a restaurant. An ultimate menu not
only explains what a restaurant offers, but it can also increase your properties revenue.

Roshan Das (1875376) 4

Nowadays there is a demand of the clean menus such as Lotus Restaurant, they have a
revised Indian authentic menu comprising of gluten-free vegan dishes. Restaurateurs have to
be specific that what kind of cuisine they want to sell in the restaurant like Lingyat or
Peruvian cuisine, which are in trend nowadays, Indian Chefs are trying to incorporate the
Peruvian ingredients in the Indian Menu [ CITATION Aah191 \l 16393 ]. Managers often
think that consumers will feel ecstatic if they put varieties in the menu. One should have to be
aware about the trends and plan according to that. Pricing the menu is another crucial thing
to gain profit in business. If you price your menu too high, you may not able to attract the
customers to cater them in your restaurant. If you cost your food too low, even if you have
full house daily, you shall end up with struggling to pay for the functioning cost. Another
important element for planning your menu wisely is descriptions of each food. Nowadays,
restaurants are designing with proper explanation of menu. This will surely help your
customers to decide what type of food will satiate their palate like in Indian Accent, there
menu is fully descriptive for example: tempered ricotta vada, pao bhaji, kafir lime
butter pao 'chowpatty in a bowl'. It also expedites taking orders of your servers,
particularly during house-full. [ CITATION Ell17 \l 16393 ]
One of the important factors affecting the food services business is food price inflation. The
question is why it is a key factor affecting the market. It is impacted by delayed monsoon, the
economic slowdown, and unfavourable demand supply conditions. Due to this, the endless
and uninterrupted rise in food costs lower the player's margin, pressurising them to increase
the menu prices. This in turn accentuates the challenge to retain the customers who are value
conscious and tend to check all available eating out options carefully. In this it's hard to meet
the customer's demand. In order to retain the customers and attract them, it's necessary for
you to hire the right chef. None other bigger challenge come than hiring and retaining the
right talent. Your chef's duty is not only to cook food, but also to design your menu taking
care of the ingredients that are readily available and are in trend. He leads the staffs how to
prepare and present the dish so as to make your customers happy. That's why it's important to
have an experienced chef for your restaurant. It's a crucial step to train your staff with
updated knowledge for their job and how to serve the customers so that they can deliver
excellent customer service before starting a restaurant business. Then there comes a very
important success determining factor - location. It has to be considered while starting a new
business. If you are going to start a new business, it's a good strategy to first understand your
competitors in that area. Understanding their business model will help you a lot in planning
your future moves. See what kind of cuisine and dining experience they are offering to their

Roshan Das (1875376) 5

customers -casual dining, fine dining, QSR, etc. so as to capture the market. [ CITATION
Pos18 \l 16393 ]
The great thing about hospitality sector is one can forecast what’s coming next. Using that
perk, just hit the target at right time with right place and you will be on fire. Restaurants lose
the business because they do not adopt and implement the evolving trend. Keeping in mind
that changing trend is the only persistent can only run a fruitful business. I can predict its
significance multiply diverse by 2019, with guests becoming more alert of these factors and
wanting an astonishing experience holistically. Also, evolution being the only constant,
many` restaurants will initiate them to indulge in gastronomic innovations and
technologically ahead ambience, decors etc. to have an upper hand in the marketplace. It
might be as simple as offering a limited-time menu item or as involved as rolling out an
entire new idea. The most imperative thing is to stay true to your dream and cook amazing
food. Here’s to a successful year.

Roshan Das (1875376) 6

References
Aahar Ways. (2019). The growth of global cuisine and its impact. Aahar Ways, 28.

Ambrosia. (2018). Running a profitable restaurant business. Ambrosia, 38-41.

Dempsey, B. (2018, January). Forbes. Retrieved from www.forbes.com:

https://www.forbes.com/sites/theyec/2018/01/11/business-life-cycle-spectrum-where-
are-you/#22ae5c4def5e

Gadge, K. (2019, Febraury 14). AD. Retrieved from www.architecturaldigest.in:

https://www.architecturaldigest.in/content/mumbai-talli-turmeric-worli-restaurant/#s-
cust0

Posist Team. (2018). The Restaurant Times. Retrieved from www.posist.com:

https://www.posist.com/restaurant-times/resources/complete-guide-opening-
restaurant.html

Prabhu, R. D. (2017, January 12). Huffpost. Retrieved from www.huffingtonpost.in:

https://www.huffingtonpost.in/ruth-dsouza-prabhu/restaurant-trends-that-will-change-
the-way-india-eats-out-in-201_a_21653409/

Sharma, C. (2017). RestaurantIndia.in. Retrieved from www.franchiseindia.com:

https://www.franchiseindia.com/restaurant/The-changing-face-of-Indian-dining-
scenario.9475.

Suliana, E. (2017, August). Slurp. Retrieved from getslurp.com:

https://getslurp.com/blog/why-menu-creation-is-important-for-restaurant/

Traylor, R. (2019). Webstaurantstoreblog. Retrieved from www.webstaurantstore.com:

https://www.webstaurantstore.com/blog/2214/top-foodservice-
trends.html#equipment-trends

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