Indian youths are, today, keen to try new cuisines and are keen to explore culinary options from around the world. The younger generation is gravitating towards QSRs due to their economic prices, convenient take-out menus and multifarious dining options which satiate their cravings. QSRs that combine rich flavours and different culinary options are attracting not only the youngsters but people of all generations. According to the Food Service and Restaurant Business Report 2022-23, India's food service market is predicted to grow at a CAGR of 11.19% and reach $ 79.65 billion by 2028. A Research and Markets report discloses that the Indian QRS market which was worth Rs. 171.90 billion in FY 2022 will grow at a CAGR of about 20.47% to reach Rs 431.27 billion by FY 2027. All these figures are sure to tempt an enterprising entrepreneur to venture into this field. Ashok Malkani delves on the intricacies and essentials of opening a QSR as well as the challenges that one may encounter.
Burping on a burger has become a norm not only with the gen Z and millennials but with all age groups. If not the burger, they are drooling over a pizza or even momos. Yes, fast food has become the preferred delicacy for Indians. The fast food concept, it is believed, originated in the west to cater to people with shortage of time for satiating their hunger. However, if one looks at the Indian food industry's history, one finds that sweet shops selling snacks has existed at any given point in Indian history.
From ancient Indian history to the present day scenario the key of the Indian households, for serving guests who have come for a quick visit, has been to serve them with snacks like samosas, kachoris, Dhoklas, etc and sweets like gulab jamuns. This food, it is found, has been an integral part of Indian culture since long.
This story is from the December - January 2024 edition of Food & Beverage Business Review.
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This story is from the December - January 2024 edition of Food & Beverage Business Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
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