The emergence of home chefs as formidable competitors to traditional restaurants marks a pivotal evolution in the dining industry, showcasing a strategic shift towards low-budget investment with potentially high returns.
A recent Nielsen study revealed that 73% of Gen Z respondents consider sustainability when making purchasing decisions, and 69% are willing to pay more for ethically sourced products.
Local, seasonal menus always attract customers' as it is believed that local, seasonal ingredients have a lower carbon footprint, as they require less fuel and energy to transport and store.
With the rise of digital platforms and social media, advertising has become more accessible and widespread. However, this raises the question of whether there should be a regularisation of restaurant ads in India.
Indian restaurants globally are also expected to serve more millet flour-based dishes in near future, given the health benefits of these multi-grains among the busy urbanites, a Singapore-based Indian restaurateur has said.
According to Oracle's Restaurant Scene 2022 global survey, 87% of consumers said that transparency from restaurants about their sustainability initiatives is essential.
In an interaction with Retailer Magazine, Varun Kapur and Karan Kapur, Executive Directors, K Hospitality talks about celebrating the culinary legacy of 50 years and expansion plan: