The f&b industry is a competitive and ever-changing one. The most recent trend has been the “farm to table” movement, which focuses on sourcing produce locally and serving dishes made with fresh ingredients. This new trend is affecting how restaurants operate, as well as what they serve at their establishments.

  1. THE EMERGENCE OF FAST-CASUAL CHAINS

With more and more young people getting used to eating out regularly, there is an increased demand for newer, more exciting dining experiences. This is where fast-casual chains step in – a new concept that offers the convenience and familiarity of a QSR with the ambiance and flair of a fine-dining place. Brands like FreshMenu, The Biryani Cart, Smokin’ Joes, Hunger Strike, to name just a few, are well-positioned to grab eyeballs due to their novel menu offerings that ensure repeat visits but also sustain interest among customers.

  1. INCREASED FOCUS ON HEALTHY FOOD OPTIONS

Consumers today are well educated about what they eat and how it affects their overall wellbeing. Coupled with the fact that life has become increasingly hectic, people appreciate quick-service restaurants offering lighter fares that are easy to handle after a tiring day. Also, the millennial population is showing a greater inclination towards healthy options to reflect their commitment to living an active lifestyle.

  1. A RISE IN HOME-DELIVERED FOOD BRANDS

With the increased penetration of smartphones and ever-increasing internet connectivity, consumers are looking for more convenient ways to access what they want without going out of their homes. Brands like Faasos, FreshMenu, TinyOwl, among others, have tapped into this market effectively with fast deliveries and innovative menu offerings that keep customers hooked onto them.

  1. VEGANISM GOES MAINSTREAM

It’s no longer just about vegetarians opting for vegan food; even non-vegetarians are gradually making the shift due to multiple benefits that are associated with it. Brands like VeganBurg, Native Foods Cafe, and Wada Pav are now taking their vegan food to the masses by embarking on aggressive expansion plans that include tying up with QSRs to increase reach.

  1. REVIVAL OF EXTINCT CUISINES

Today’s consumers are exposed to a vast range of cuisines and want to explore newer options when dining out. This has led many restaurants in India to try reviving once-extinct cuisines to tap into something new so as not to fall behind changing tastes. Also, there is inadequate information about these cuisines, which makes them even more interesting for restaurateurs who can leverage this opportunity well by setting up small niche restaurants without worrying about having to compete with the big names in the industry.

  1. F&B AS A CAREER OPTION

Innovation is the name of the game in the startup ecosystem, and restaurateurs have understood this early on by diversifying their business by creating a team of individuals who can conceptualize and execute new ideas which will help them stay ahead of the curve. Brands like Social, The Bombay Canteen, among others, have created a niche for themselves by hiring professionals from different backgrounds – food technologists, chefs, artists, to name a few.

CONCLUSION:

There are many exciting developments in the f&b industry. The future of food is here, and it’s delicious! Whether you’re looking for a new restaurant or preparing your meals, there are plenty of both old favorites and innovative options to choose from