Disruption in Food Business

As per a LimeTray report, 83% restaurant operators prefer built-in features over integrations to be done later as they have seen that technology has changed the whole equation of the business.

A large part of the industry managed to somehow survive the first two waves of lockdown and sailed through due to collective efforts of all stakeholders and similar efforts are once again required to prevent fresh rounds of business mortalities and job losses in the sector.

In conclusion, the year 2021 has been yet another challenging year for the food and beverage industry, but with the acceptance that change is the only constant, this industry just like the rest, will adapt and carry on to its best potential.

It is a first-of-its-kind kitchen-themed bistro, that celebrates and redefines the eat-out-of-a-kitchen concept.

At a time when food businesses were folding, some big names from the Chef industry too were venturing out of their own.

At Ishaara, the team employs amazing and full-of-life, almost bursting at the seams, People with Speech and Hearing Impairment as service associates.

But, a lot changed after the pandemic hit, with malls being closed due to virus spread to reducing the footfall capacity, restaurants started facing losses while continuing their services from such locations.

Not just QSRs and mid-sized restaurants, fine-dine restaurants have also partnered with food aggregators and also offered home delivery and takeaways for their regular patrons during the lockdown phase.

In an interaction with Restaurant India, Bharat Bhalla and Varun Kapur, Co-founders & Executive Directors at Yu Foodlabs talks about the idea of starting a packaged food business focusing on quality, health.

When discussing refugee food, one cannot complete the list without Tibetan food. North India is filled with Tibetan joints.