For restaurateurs quality is the major concern while envisioning any concept or creating a product. At the end of the day, restaurateurs have to treat it like a business so it's a tight row where one has to balance out.
In an exclusive interview with Restaurant India, Chef Akmal Anuar, Co-Founder & Chef, 3 Fils Restaurant shares that experience is anything unique plus incredible.
When one looks at opening a restaurant especially in a diverse market like India they need to get their training right, SOPs right, get a lot of technical people on board to be able to assist them and set up systems, it comes with huge cost.
Things have changed over the period of time, now people are smart and convenience friendly. They know what they want and they do not want to compromise because they have options.
Today consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the building blocks of the food service in an innovative ecosystem.
Traditional Indian food is amongst the best in the world but still hasn't got its full due. There is so much to learn and savour from our cuisine and we need to promote it, irrespective of any physical boundaries.
It's good that everybody is getting mature in food and beverage industry and they want to innovate something actually amazing to give customer an outstanding experience.