Restaurant economics work differently from deliveries. For a well-run, 1,000 sq ft, 50 cover restaurant, revenue can be estimated as INR 35 to INR 40 lakh per month.
For restaurant companies with multiple outlets and large formats, survival through pandemic looked different, with different demands and needs. But, for single outlet restaurants or small individual outlets, the survival instincts have been completely different.
"Restaurants, Theaters, Natyagrihas shall remain open with 50 per cent capacity as per normal timing before the advent of the COVID-19 pandemic," read a circular from BMC.
Also, as we have seen e-commerce emerging as a very critical arm for the overall economic growth of the nation, the industry is also requesting an equitable e-commerce policy in the food service sector as delivery has become a major source of recovering sales amid the pandemic.
One great way to keep the employees engaged and yet productive is by diversifying the current business. It can be changing the business model, looking out for a new location, moving cities, or even entering into another segment in retail.
The food industry also has expectations from the Union Budget for the growth of food processing industries. The AIFPA gave suggestions that the production can be boosted if the government increases the plant and equipment Depreciation Rate and assures the procedure of simple tax.
Above all, it becomes easier for a QSR brand to enter into the frozen food segment when compared to a fast casual or a fine dine brand. QSR chains have standardised processes and recipes which they follow for quick turnover of orders. This help in finalising a perfect concoction of packed food.
Delhi Disaster Management Authority (DDMA) announced the re-opening of the establishments at 50% capacity in Delhi alongside lifting the weekend curfew.