2015 is all about ‘new’
with Varun Inamdar
While we have always been in awe of the old, vintage and archaic, today’s times and lives are both
getting more and more charged towards tapping new things to spike the consumers’ interests our palates, our experiences and styles of communication. But, do we blatantly just blame it on
the changing times, or are we seriously in for venturing onto some new plateaus? Now, this is
something that needs to some deep introspection.
‘Change is Inevitable’ - as the old adage goes, we still wish to cling onto the known, the tried, and
the often tested. However, no matter how old one gets, there is no real reason to snarl and be
unwelcoming. ‘Change’ allows us a gateway to a new world… a world full of new possibilities,
exploration and experimentation in every universal and man-made aspect. The world of food and
restaurants is no different.
Over the last decade, hospitality industry has
undergone a series of rapid transformations.
The changing aspirations, choices and
behavioural patterns of the consumers form
a very crucial parameter that’s driving this
transformation. This, combined with the
entry of international players into the market,
and the aggressive mushrooming of the
casual and fine-dine restaurants by Indian
entrepreneurs has significantly changed the
industry scenario. Earlier, the food service
industry comprised of numerous
unorganized players and a few international
brands. However, in the current situation, the
industry is constantly adapting itself and
evolving by identifying and setting trends, be
it in culinary, service, marketing, design or
most importantly, the concepts. To stay
relevant to the changing customer
receptivity, new and innovative concepts
have begun to carve out their space. In fact,
they’ve provided a leeway in setting an
example, to make dining out more about a
complete experience, than only about the
product.