Home / ANALYSIS / Front of House / Challenging the foodcourt myth

Q: Would you say that the Indian consumer is ready to be so adventurous in his choices?
JVS RANA: Yes, I think so.

YOGESWARAN VEERSAMY: The Indian customer had always been adventurous. From KFCs to Hard Rock cafes, MTR Tiffin’s to a traditional idly house, all are well accepted by Indian society. It is all about providing tasty food in a comfortable ambience and providing the customer that personal touch in service.

PRASHANT GUPTA: I can easily say that the Indian consumer is ready to be adventurous and not stick to the regular Italian, Indian, South Indian, and Chinese fare. People are already craving about Japanese, Vietnamese, European, Mediterranean, Lebanese, Greek, and Mexican along with other world cuisines. Thanks to deeper pockets and world media, the young are more informed about these choices and do not hesitate to try it out.

ABHISHEK SHARMA: Absolutely. With international travel becoming cheaper, the internet being a centre of the young generations’ lifestyle, all signs show a ripe future for this development. Although the uber middle class is still under a cloud in India, the awareness has definitely grown by leaps and bounds in the past five years.

MAHESH SHARMA: Yes. Nowadays, Indian consumers are more demanding and also ready to try new and better things in the market. The Indian consumer is willing to pay the price for the best services and products, they are highly discerning, and they are respected globally for their spending power.

Story continues below

Advertisement

COMMENT Comment on this article

Our Distinguished Panel

JAGVIR SINGH RANA
director operations – India,
HMSHOST India Private Limited
I have 24-years of hotel experience, all with the Taj Group. My background is F&B, and I have held various positions such as EAM, Taj Samudra, Colombo, Resident Manager, Taj Krishna, Hyderabad, and General Manager, Taj Deccan, Hyderabad.

ABHISHEK SHARMA
food and beverage manager,
The Leela Palace Kempinski, Udaipur
I began my career with Oberoi Hotels, Mumbai in 2000. I was also involved in the pre-opening of Three-Sixty restaurant at the Oberoi New Delhi. Later, I moved to pre-opening Shanti Ananda, Mauritius, in 2006, and then to Soneva Gili by Six Senses in the Maldives in 2008, as head of F&B.

MAHESH SHARMA
food and beverage manager
Le Meridien, Jaipur
I actually came to this hotel as executive chef, and got promoted as F&B manager, so I handle both portfolios. I have trained under Begum Mumtaz Khan, who is an authority on Hyderabadi nizami cuisine. Prior to this I have worked with the Rajputana Palace Sheraton, The Regent Mumbai, and Ras Al Khaimah Hilton in the UAE.

PRASHANT GUPTA
food and beverage manager
Trident,Gurgaon
I have a career graph that spans more than 12 years. Prior to joining the Trident Gurgaon, I was with the Shangri-La, Singapore. I have also been a part of the opening teams of both the Radisson, as well as The Grand, New Delhi.

YOGESWARAN VEERSAMY
Director, food and beverage
The Westin Hyderabad Mindspace
I began my career with the Grand Raffles Hotel Singapore. I set up the first Ritz Carlton Bistro in Kuala Lumpur. Later, I moved to open the Four Seasons Riyadh, followed by Hilton Kuala Lumpur, Four Seasons Maldives, Swissotel Grand Shanghai, and Raffles Grand Hotel D’Angkor Siem Riep.