-Tanisha Saxena (cbdigital@imaws.org)
Hotels, restaurants and cafes form a very potent industry in India and subsequently a major force of driving the Indian economy. As India is moving towards a more nuanced industry in terms of HoReCa, we are bound to grow for better. Several experts have pointed out that by 2030 the HoReCa segment in India will chase efficiency and profitability. It will be a truly world class experience. The vision is quite dynamic for sure because post pandemic the industry is thriving.
With the growth of technology and the ever-increasing focus on digitisation, customers will be offered a unique, personalised experience that will be tailored to their needs and wants. With the help of new technologies, the industry is set to have greater transparency and accountability, as well as improved customer service and satisfaction. By 2030, this industry will be a leader in innovation and development, offering customers a unique experience all together.
Commenting on the HoReCa industry’s future in the next financial year, Damodar Shetty owner of Diesel cafe in Mangalore tells, “We serve Asian and continental food. If I observe the past then during the pandemic also we were not really affected as we had doctors visiting the cafe and ordering food online. And once the things actually settled that is to say when the pandemic blues started fading away we saw a boom in the industry. A lot of investment and tourism has begun now and we are back to normalcy. For the next financial year, I would say we will be having more demand for bakery products and pizzas is bound to increase. Especially, bakery products like pancakes and waffles are everyone’s favourite these days irrespective of the age bracket. Pizzas are as we know it just naming already gives water in the mouth. So, definitely a lot of experimental food around these products with variations and modern touch is expected in the coming year.”
While we speak of the trends for the next financial year, we can’t miss the Pizza and the experiment around it which is going on for sometime now. Elaborating further on this Damodar Shetty says, “The increasing number of quick-service restaurants such as KFC, McDonald’s, Pizza Hut, and Domino’s are indeed people’s favourite and go to options. But lately, cafes are also redefining the pizza making. We are trying to come up with more local flavours than say elite kind of taste because people like desi flavours chewing the pizza morsels and not necessarily an alien taste which they might take time to develop. Hence, incorporating local flavours and innovative toppings is the best way to attract the customers.”
It is evident from the booming HoReCa segment that the future is promising. One of the trends which emerged strongly during the pandemic in the beverage business. Home bar in particular became the trend and norm as people yearn for entertainment and drinks at home. In this light bar and restaurants form a very important part and ecosphere and many have taken this reopening as a signal to launch new products or do variations in the menu. Mangala Restaurant & Bar, Kankanady is in the town since 1981. While their vindaloo, sorpotel or bafat are dishes which can be typically associated with Goa, they are also popular in other parts of India where the Portuguese held fort. They recently had launched a ‘dive bar’. Arrol D’Mello, Manager at the restaurant explain, “It is very unpredictable to say what would be the future because definitely the pandemic has affected the industry. It is very dicey to give a proper thought because there are several forces which drive the market. People’s buying power has drastically reduced and they are buying stuff after much thought. Value for money is what people want these days. But we don’t compromise on quality. We have been serving best quality food since years and our customers know it. Price fluctuations and all depends on the market and demand and supply chain. These days, beverage business is thriving and customers are preferring more experimental drinks. Having said that cost cutting on the part of customers is major roadblock. In the next financial year I hope things get better.”
Sustainably is yet another key component in the HoReCa segment as we are moving towards more eco friendly and health conscious living ecosystem. “After a long period of excessive flair and shock and awe in terms of styling, fusion and crossover techniques we are seeing a trend of loyalty for a back to basics philosophy. We are seeing interest in traditional methods, good ingredients, craft and quality. Sustainability initiatives are also highly appreciated. There is a great deal of seasonal specials that do well. It’s good to focus on fresh and good ingredients and what’s in season is a natural draw. We are also seeing popularity for core baking products. Cheese cakes, eclairs, simple feel good cakes and tarts,” tells Prashanth Rao Aroor, Executive Director, The Avatar Hotel Mangalore.
Similarly, Samarth from Brio cafe and grill elaborate, “I would say that the HoReCa segment is definitely undergoing massive success and growth. There are multiple reasons and most importantly the urge of experiment with the cuisines. Now, both the customers as well as the chefs are coming together to experiment and explore what new can be done. We have always been foodie as a country as we have so many cultures brimming with different flavours and food items. We are now looking to do simple things but in a never-have-i-ever-tasted kind of experience. Fusion foods are trending apart from continental food that we have already been serving in the restaurant.”
In a nutshell, the next financial year is both predictable as well as dicey to give a statement. Whether it is fusion foods or regular pizzas and burgers, it all depends on multiple factors in the market.
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