There’s no denying that omni-channel brands are the future of restaurants. But we are living in an exciting times where delivery and cloud-kitchen business has a great role to play. And, there’s no denying that whenever there is a crisis people tend to innovate out of it and that’s what happened when Covid struck the world two years back.
Innovation is the Key
“I believe in the statement that anytime there's a crisis it represents an opportunity to get you out of there and do something a little out of the box. So, the motivation was very clear. We had at that time 400 people working with us. We are over a thousand now, probably inching towards 1200. And this is all within the three years Covid and post Covid era. At that point I also decided that while it was nice to kind of get into delivery with the existing brands, it was even more important to have independent identities,” shared Varun Tuli of the Yum Yum Tree Group who ventured into the cloud-kitchen model during the mid of the pandemic when he knew that he can’t let his people go because there was nothing to do in the restaurant kitchen.
Technology is the Need of the Hour
“We have 40 outlets now, and we'll be having 20 outlets by December and by March, we are targeting 100 outlets. We use AI-driven robotics and technology to maintain consistency because when we expand, the pizza has to be same, the sauce has to be same, the cheese & topping has to be same quantity and the quality has to be maintained. So that's where the technology plays a role and helps us create a brand,” pointed Mahesh Reddy, CEO, GoPizza India that is on an expansion spree in different parts of the country.
The Food has to be Right
“I am a chef by profession and not just an entrepreneur. So, I bring a totally different perspective when it comes to the front end and the back end. Restauranting is the only space where an individual is coming to you and he's giving you his attention for good half an hour, 40 minutes, or an hour. Food is what people go out for,” added Sunil Chauhan of FabCafe.
Being Transparent in Approach
“The credit for our fast growth goes to the Indian palate friendly menu that we have. So, the café revolution started when we wanted to open our outlets in tier two or three cities and like I said we have 125 outlets now in 50+ cities and very proudly I would like to share that 80% of our stores are in tier 2 and 3 cities and even in some tier 4 cities. It wasn’t easy because we started very small and with little savings that we had we built a self-sustainable model because we didn’t had any funding at the starting. I think being transparent in our approach and leveraging technology at the same time and being a customer obsessed brand has really worked for us,” concluded Neelam Singh, Co-Founder, The Burger Company.