Village Food Courts’ Post

The biryani market in Tamil Nadu is a culinary powerhouse, with a staggering valuation at ₹10,000 crore. Those tracking the food business in Tamil Nadu explained that the organised market is pegged at ₹2,500 crore while the unorganised market stands at over ₹7,500 crore. Chennai is the largest market for biryani with 50% of business coming from this region. Prominent players in the biryani industry in Tamil Nadu, include Dindigul Thalappakatti, Junior Kuppanna, Buhari, Anjappar, Salem RR Biryani, Ponnusamy, and SS Hyderabadi Biryani, among others. In addition to these well-known brands, there is a vast network of mid-sized establishments operating under various names. Furthermore, countless push-cart vendors serve biryani throughout the day and night, contributing to the widespread availability of this popular dish. https://lnkd.in/gRWRN9iF

QSR chain Biryani Blues, recorded a revenue growth of over 11% in FY24, reaching Rs 76.73 crore, compared to Rs 69.14 crore in FY23. Founded by Raymond Andrews and Aparna Andrews, Biryani Blues aims to bring authentic Hyderabadi flavors to North India through its QSR model. The brand focuses on delivering high-quality, aromatic biryanis, packaged in earthen pots to preserve freshness. With over 68 outlets and 2 million biryanis served annually, Biryani Blues has become a popular name, known for offering value for money and a delightful dining experience. Read More at: https://lnkd.in/gE4HGJRb #fy24 #financials #biryaniblues #rebelfoods #biryani #qsr

5 Reasons to Turn Your Restaurant Contactless With Bhukkads!😋 #bhukkads #contactless #bilaspur #raipurcity #raipur #raipurian #bilaspurfoodguide #trending #delhistreetfood #foodies #onlinemeals #preorderfood #preorder #dineout #buffet #tablebooking #prebooking

What strategies do some restaurants do to create the "brand"? Today, I visited The Rameshwaram Cafe, Indiranagar at Bangalore. This restuarant is one of the most famous ones for its Ghee Podi Idli amongst many other dishes. So here are the things that I think differentiate such restaurants from the crowd: 1. Less quantity, more quality- They serve quality food, but less quantity. For example, if a normal idli has a thickness of say 5cm, theirs would have just 2-3cm. This induces consumers to buy more. 2. Create the hype- The Rameshwaram Cafe is known for its idli. But the hype created and the experience were a little away. The reviews and the crowd made it seem like one of the best restaurants out there. However, it was definitely good, but not the best. 3. Culture- The Rameshwaram Cafe serves typical South Indian food and nothing else. This helps them specialise in one line of cuisine and also resonates a lot with South Indians to capture the South Indian market. 4. Fast service- This is the main selling point of such chains. Office-goers and busy people do not pay attention to the price. They expect their order to be executed as quickly as possible which is what such restaurants do. This helps them to attract the customers on a regular basis. 5. Repeated orders- When I visited them, I ordered a couple of items and the bill amounted to ₹500 and odd. Next I had to order again as the quantity was not filling. If I had ordered all that in one go, the bill would have seemed to costly. But since I payed two times, they seemed reasonable. These were some that I observed today. Comment and tell me what you think could be the differentiators! #strategies#therameshwaramcafe

I am happy to share my journey and insights in an exclusive conversation with PeakLife team. Here are some key takeaways from our discussion: - Transition from Finance to Food: How I switched my career in finance to co-founding The Table restaurant, driven by a passion for culinary innovation and a desire to fill a gap in Mumbai’s dining scene. - Pioneering the Farm-to-Table Movement: Our early adoption of the farm-to-table concept in Alibag has grown to supply fresh, sustainable produce for our restaurants, reflecting our commitment to quality and sustainability. - Evolving Dining Culture: Mumbai's dining culture has seen a significant shift towards regional foods, experiential dining, and world-class cocktail bars, demonstrating the dynamic nature of the industry. - Award-Winning Wine List: Our six consecutive Wine Spectator’s Awards of Excellence highlight our dedication to making wine approachable and breaking stereotypes associated with wine consumption. - -Expansion into Bandra: Our new outlet in Bandra is designed to cater to diverse dining occasions, from morning coffee to date nights, reflecting our commitment to creating versatile and welcoming spaces. - Future Culinary Trends: The rise of pop-up experiences, supper clubs, and regional cuisines showcases the innovative spirit of chefs and the growing appreciation for diverse culinary traditions. It has been an incredible journey, and I extend my sincere gratitude to everyone who has been a part of it. https://lnkd.in/g6-a9UNp #entrepreneurship #leadership #hospitality #passion #future #growth #success

A solid 70 is better than a weak 100 when you scale your product. When scaling, even if you aim to provide the best product to customers, constraints often compel you to choose otherwise. Imagine biting into a McAloo Tikki burger in Kanpur and then having the same burger in Mumbai, only to find that it tastes exactly the same. This consistency is remarkable. While better burgers exist, #McDonald's stands out for its speed, consistency, and convenience. This ability to deliver a uniform experience across locations is what sets it apart in the crowded market. Achieving this level of standardization has taken years of dedication and refinement. I have been learning it the hard way. This is exactly why chef's choose fine dining restaurants over QSR models. (Scale) Do you know any model that has maintained such a level of consistency with it's offerings ? #mcdonalds #qsr #scale #business

Malaysia’s 1st “No Oil No Boil” - Indian Vegan Kitchen launched at Jaipur Mahal Restaurant, Cyberjaya #latest #vanakkammalaysia #Malaysia1st #NoOilNoBoil #Indian #Vegan #Kitchen #launched #Jaipur #Mahal #Restaurant #Cyberjaya #trendingnewsmalaysia #malaysiatamilnews #fyp #vmnews #foryoupage

Eating out has become more normal these days compared to last decade. With this shift as per the latest report, 50%+ people dine out avg. 3 times a month, GoSelfServe will benefit both Restaurant owners & Consumers. We are seeing a rapid growth in User adoption. At GoSelfServe, we are developing some amazing features that will undoubtedly create an "AHA experience." We are hiring across #sales #tech #marketing #operations.

The Delhi High Court recently restrained an ex-franchisee of Moti Mahal from using the famed restaurant chain's marks like 'Moti Mahal Delux' and ' Moti Mahal Delux Tandoori Trail' to advertise or promote its restaurant and catering business. The Bench also directed SRMJ Business Promoters to remove references of Moti Mahal from the hoardings at its restaurants and social media platforms. Read the Order here: https://lnkd.in/djzhbTm7 Advocates Shreya Sethi and Anirudh Bhatia appeared for Moti Mahal. #DelhiHighCourt #MotiMahal #Trademarkinfrigment #BarandBench

In the dynamic landscape of culinary excellence, there exists a realm where innovation meets tradition, and extraordinary experiences are crafted with precision. Meet Chef Mandaar Sukhtankar, a visionary leader in the kitchen – a maestro of Italian cuisine with an unmistakable desi flair. Cast your mind back to 2017, a pivotal moment in our journey at The Culinary Lounge. As we prepared to unveil our culinary haven, our team faced the daunting task of orchestrating an unforgettable Inaugural dinner amidst the hustle and bustle of a kitchen still finding its rhythm. It was not at all an easy task. What ensued was nothing short of extraordinary. Challenges have a unique way of igniting our spirits, and we challenged ourselves to deliver an unparalleled dining experience. With esteemed guests, including the esteemed India's First MasterChef winner, Mrs. Pankaj Bhadouria, Birad Rajaram Yajnik ,Vishala Reddy Vuyyala in attendance, the stakes were high – an experience so profound that it would linger in the hearts and minds of our patrons long after the final bite. Enter Chef Mandaar and our dedicated team, a testament to the power of collaboration and unwavering commitment to excellence. Together, we embarked on a journey to encapsulate the essence of Hyderabad's rich culinary heritage in every dish, despite the constraints and pressures of the moment. But our story goes beyond the culinary delights; it's a testament to the resilience and ingenuity of a high-performance team. Despite the challenges and the odds stacked against us, we rose to the occasion, delivering an experience that transcended expectations and left an indelible mark on all who were present. Seven years on, the memory of that triumphant evening serves as a reminder of what can be achieved when a team comes together with a shared vision, unwavering determination, and a commitment to excellence. It's a testament to the power of teamwork and the extraordinary results that can be achieved when we push the boundaries of what's possible. Join us in celebrating the triumph of high-performance teamwork and the limitless potential that lies within each of us. Together, let's continue to push the boundaries of excellence and inspire others to do the same. #Highperformance #teams #Hyderabad #customersuccess #ourstory #ourjourney #culinaryheritage