Gaurav Marya
Chairman,
Franchise India

WHEN THE OLD BECOMES THE NEW: A FRESH PERSPECTIVE

The saying goes that history repeats itself. That might be the case today in the Indian restaurant industry, as India�s native foods, street foods and fusion foods are rising to prominence in the eating out market. Call it a reflection of Indian consumers� growing desire for local fare or their increasing demand for cleaner food, one thing is for sure in foodservice today; what�s old is most decidedly new again. In the last one year, Indian and some international food chains have undertaken this mission to change the way consumers think about Indian food. What is interesting to note is how food chains, both Indian and global are using ideas to create concept foods that are modern in their traditionalism and tossing an Indian palate of highest standards.

With so many national and international brands coming to India, the industry is becoming highly competitive. To be able to create a sustainable business model, which will equal a successful business, every restaurant business needs what I call a simple indulgence. You build a restaurant and people will come has lost its meaning in the restaurant industry. The importance of a �star product� which will keep customer coming back for more is the old rule that has found a new meaning in the restaurant industry. First and foremost your product; followed by your restaurant experience would define how customer will evaluate you as 'Restaurant Brand'.

This year, the Indian Restaurant Congress is themed around bringing forth the old fundamentals of restaurant business in a new avatar that would infuse in discussions, whether they are around food, business or growth.