Indian restaurant sector poised for niche culinary revolution
Pulkit Arora, director of CYK Hospitalities, says Indian restaurants have barely tapped their potential, with a gap in cuisine-specific niche outlets as more Indians travel abroad. He urges operators to build sharp concepts and well-researched business models, and to treat POS, inventory and recipe costing as core infrastructure. He stresses margins must be planned at the concept stage.
Summary by QSR Wire India. The full story is on the publisher's site.