#3 Facts a Budding Indian Restaurateur Must Know in 2017Chef Koushik entered the culinary world at the nimble age of five after reading an Asterix novel. Since then he knew he wanted to be in the world cooking. Today he runs Eatitude!
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If you are planning to start your own restaurant business in Indian or 2017 or expand your existing business adhere to these few basic tricks coming from a renowned restaurant consultancy and veteran chef. According to Chef Koushik, 2017 is going to be about lesser closures, more value for money and easier access to good quality food!
Chef Koushik entered the culinary world at the nimble age of five after reading an Asterix novel. Since then he knew he wanted to be in the world cooking. Today he runs Eatitude - a consulting firm that helps people run their restaurants.
Entrepreneur India spoke to Chef Koushik on some of the key strategies restaurant owners should adhere to in 2017!
有很多的信息available and entrepreneurs are a lot more aware about emerging industry trends. Venturing into this space with complete awareness about industry trends will help reduce the number of shutdowns.
A lot of people end up going to a restaurant on a Saturday or a Sunday when there is full-house and hence believe this industry to be a very glamorous space to be in. The actual fight happens during the week when they need to make ends meet which is not necessarily easy. The new entrepreneurs are getting very cognizant of these facts and are getting in with some amount of safety and fact-checking, which was not happening earlier!
A lot of the food trends come and go, ultimately consumers in India look out only for good quality food for an affordable price. Today, food has to be available at a good and reasonable price. It cannot be exorbitant and overpriced. The food also needs to be available within an available distance.
Chef Koushik believes that a lot of traditional brands need not reinvent themselves in India. A brand like Paradise Biryani that has existed for such a long period of time automatically gets accepted by people outside its familiar territory. "Legacy brands should stick to what they are known for and they should be fine," he adds.
