Give me Indian, give me quick, give me clean
While coffee cafs have boomed over the past decade, the players say that the tasty eats on offer are just as important as the coffee's aroma when it comes to revenues.
Indians fell in love with coffee and western fast food chains not only because of the menu, but also because of the quick service, hygiene and ambience. But they are now getting a taste of Indian food assembled and sold on those models-and loving it!
"Within the entire food pie, we think 'Indian' quick service restaurants (QSRs) are going to be the next big thing," says Raghav Gupta, President, Technopak Advisors. Why so? As Gupta explains, the rise in the numbers of nuclear families, working women and newer types of jobs has eaten into the time available for cooking at home.
Most investors suggest that it will not be long before true-blue Indian QSRs emerge to transcend geographies, armed with strong back-ends controlling quality and costs. Some, like Goli Vada Pav, are already beginning to do so. But there are limitations.
Central kitchens and cold chains are fine for a burger but not suitable for a dosa. Then, QSRs, can do well only if customers make do with a limited menu and specialisation. Business Today tries to get the flavour of the business by profiling the new QSR players.
Some, like Amit Burman of Dabur India have a lineage in the food business and come with deep pockets. Others like partners S. Venkatesh and Shivdas Menon of Goli Vada Pav are first timers who got everything right. All hungry for growth.
QSR FORMULA
- Limited Indian menu
- Very quick service
- Central commissary/ kitchen
- Rapid scale-up
