Despite their potential and aspirations, small businesses with limited capital often grapple with strategic investment in products and inventories…reports Asian Lite News
The restaurant industry in India has witnessed a notable increase in women taking charge of cafes, restaurants, kitchens, and eateries, showcasing their culinary expertise and adept management skills. This surge is attributed to many women stepping into these roles, driving the growth of women entrepreneurs in the restaurant industry.
Driven by India’s unique demographic advantage, it is becoming more diverse with an increasing number of women initiating their ventures or managing existing ones. According to a report from the last two years suggest that women are more likely to start a business than men. Despite anecdotal evidence indicating that women-led businesses are often highly successful, they are less likely to survive. Government initiatives have also played a pivotal role in supporting women entrepreneurs.
However, the journey is particularly challenging for many women entrepreneurs, especially in tier 2 and tier 3 cities with well-established culinary traditions, where established players dominate, leaving little room for innovation. Food delivery platforms like Swiggy emerge as essential allies, accelerating the ambitions of these entrepreneurs and supporting their need to succeed, grow, and make an impact.
Hear from four incredible women-owned restaurant businesses from across the country.
One such story is Tuljai Swayampak Ghar in Aurangabad, run by Renu Mulik, a visionary young woman who embarked on her entrepreneurial journey. Initially, Renu faced challenges in establishing her online business in a competitive environment. She recalls, “I knew nothing about running a business, let alone a restaurant, so when I onboarded with Swiggy I was clueless. But I am thankful to them for patiently teaching me the ways of working. Never did I imagine that life would bring me to this point. Back then I would only receive 3-4 orders from the platform in a day, soon it turned into 18-19 orders and that number kept increasing.”
Despite their potential and aspirations, small businesses with limited capital often grapple with strategic investment in products and inventories.
Krishnapriya Hariharan, the founder of E=mc2 from Kozhikhode, started to run out with orders clocking no more than 10-15 in a day. Krishnapriya recalls, “Working with Swiggy has benefited us in numerous ways. We are now more aware of our sales and our customers, and the best part is that delivery is handled. Swiggy’s support allowed us to invest more strategically in our products and inventories, helping us regularly update the menu with new dishes over the past two years. This also gave us a chance to develop and launch a new brand, Burg 99, which is exclusively available through Swiggy.”
Similarly, Priya Sharma, Owner of Bonfire Pizza in Rishikesh, shares her journey, “When I started my online venture, we were making just 30 pizzas per month, and I considered quitting. That’s when Swiggy’s Account Managers came to the rescue. With their expert strategies, we started doing 300 pizzas per month. Swiggy’s support renewed my confidence, and I’m now eager to explore more expansion opportunities.”
Managing the complexities of online platforms, from maintaining menus to running ads and meeting customer expectations consistently, is another challenge.
Owners like Debjani Sahu of Garam Masala in Bhubaneshwar and Suviggya Bansall of Gopaljee Café comments, “We started with small basic checks, ensuring the menu, pricing, and descriptions were updated. Later, when we ran our first campaign – an ad carousel – the business picked up faster. Customer expectations improved as they received what they saw on the app.”
Despite challenges in non-metro areas, quick commerce platforms have emerged as essential allies, empowering visionary women entrepreneurs propelling the growth of dynamic women entrepreneurs in the Indian restaurant industry.
Despite their potential and aspirations, small businesses with limited capital often grapple with strategic investment in products and inventories…reports Asian Lite News
The restaurant industry in India has witnessed a notable increase in women taking charge of cafes, restaurants, kitchens, and eateries, showcasing their culinary expertise and adept management skills. This surge is attributed to many women stepping into these roles, driving the growth of women entrepreneurs in the restaurant industry.
Driven by India’s unique demographic advantage, it is becoming more diverse with an increasing number of women initiating their ventures or managing existing ones. According to a report from the last two years suggest that women are more likely to start a business than men. Despite anecdotal evidence indicating that women-led businesses are often highly successful, they are less likely to survive. Government initiatives have also played a pivotal role in supporting women entrepreneurs.
However, the journey is particularly challenging for many women entrepreneurs, especially in tier 2 and tier 3 cities with well-established culinary traditions, where established players dominate, leaving little room for innovation. Food delivery platforms like Swiggy emerge as essential allies, accelerating the ambitions of these entrepreneurs and supporting their need to succeed, grow, and make an impact.
Hear from four incredible women-owned restaurant businesses from across the country.
One such story is Tuljai Swayampak Ghar in Aurangabad, run by Renu Mulik, a visionary young woman who embarked on her entrepreneurial journey. Initially, Renu faced challenges in establishing her online business in a competitive environment. She recalls, “I knew nothing about running a business, let alone a restaurant, so when I onboarded with Swiggy I was clueless. But I am thankful to them for patiently teaching me the ways of working. Never did I imagine that life would bring me to this point. Back then I would only receive 3-4 orders from the platform in a day, soon it turned into 18-19 orders and that number kept increasing.”
Despite their potential and aspirations, small businesses with limited capital often grapple with strategic investment in products and inventories.
Krishnapriya Hariharan, the founder of E=mc2 from Kozhikhode, started to run out with orders clocking no more than 10-15 in a day. Krishnapriya recalls, “Working with Swiggy has benefited us in numerous ways. We are now more aware of our sales and our customers, and the best part is that delivery is handled. Swiggy’s support allowed us to invest more strategically in our products and inventories, helping us regularly update the menu with new dishes over the past two years. This also gave us a chance to develop and launch a new brand, Burg 99, which is exclusively available through Swiggy.”
Similarly, Priya Sharma, Owner of Bonfire Pizza in Rishikesh, shares her journey, “When I started my online venture, we were making just 30 pizzas per month, and I considered quitting. That’s when Swiggy’s Account Managers came to the rescue. With their expert strategies, we started doing 300 pizzas per month. Swiggy’s support renewed my confidence, and I’m now eager to explore more expansion opportunities.”
Managing the complexities of online platforms, from maintaining menus to running ads and meeting customer expectations consistently, is another challenge.
Owners like Debjani Sahu of Garam Masala in Bhubaneshwar and Suviggya Bansall of Gopaljee Café comments, “We started with small basic checks, ensuring the menu, pricing, and descriptions were updated. Later, when we ran our first campaign – an ad carousel – the business picked up faster. Customer expectations improved as they received what they saw on the app.”
Despite challenges in non-metro areas, quick commerce platforms have emerged as essential allies, empowering visionary women entrepreneurs propelling the growth of dynamic women entrepreneurs in the Indian restaurant industry.
As the colder days approach, numerous eateries are unveiling seasonal menus to capture the spirit of the upcoming winter season. These restaurants are geared up to embrace the festivities and offer a culinary celebration that aligns with the changing weather. From renowned Chef Yoshinori Mizutani unveiling an exquisite new menu at Shangri-La Bengaluru to the grand reopening of Farzi in Mumbai after an extensive facelift, the dining scene is abuzz with excitement. Meanwhile, Yakii in Pune introduces its innovative Asian Tapas Bar & Restaurant, and Ritual Daily Coffee opens its doors in South Mumbai, promising a haven for coffee enthusiasts. Explore the diverse offerings at these establishments that promise to add warmth and flavor to the colder days ahead.
Farzi, Mumbai
Farzi at Oberoi Mall Mumbai, renowned for its global influence on Indian cuisine with a presence across Canada, the USA, and the Middle East, is proud to announce its grand reopening after an extensive facelift. Farzi Mumbai offers an incredible range of beverages at incredible value the likes that have never before been seen in the city of Mumbai, making Farzi the ultimate destination of great food and great drinks at very low and very good prices. It is safe to say that Farzi is perhaps the best value bar in the city of Mumbai.
Taking patrons on a nostalgic journey through the colonial era of Bombay, the newly revamped Farzi Mumbai boasts an ambiance that seamlessly blends the retro charm of yesteryears with modern elements. From captivating vintage portraits to contemporary features like a dedicated selfie booth for enthusiasts, Farzi offers a unique and immersive environment.
Farzi Cafe was conceptualised with a singular focus on making Indian food hip and cool among the youth of the country. Taking that thought even further the new Farzi is set to welcome a youthful audience with an incredible budget friendly offer that will suit any wallet size. The venue has been meticulously designed to capture attention with ornate pillars, vintage windows, antique light fixtures, and captivating props and backdrops that pay homage to classic times reminiscent of old movies.
While Farzi may exude vintage Bollywood charm, its ambiance is far from old-school. Farzi’s 200 shot menu is the largest in India. Guests seeking the most unique dining and partying vibes, need not look any further as Farzi Mumbai presents a week like carnival atmosphere preaching incredible deals every day of the week. The establishment will offer an array of incredible promotions including great deals of food, beverages and combos!
Address: Shop 2, Third Floor, Oberoi Mall, Near Western Express Highway, Goregaon East, Mumbai
Thai Naam, Andheri, Mumbai
Embark on a tantalizing journey through the flavors of Thailand as Thai Naam introduces their newest culinary masterpiece, “The Taste of Thailand” platter, a gastronomic adventure nestled in the heart of Andheri. This culinary heaven beckons food enthusiasts to indulge in a symphony of Thai delicacies that promise to transport taste buds to the vibrant streets and rich landscapes of Thailand.
The star of the show is the specially curated platter, available in both vegetarian and non-vegetarian options, ensuring there’s something for everyone. The non-vegetarian platter boasts an array of mouthwatering delights, including succulent Chicken Dim Sum, a perfect blend of flavors in the Minced Chicken Tart, the aromatic and refreshing Larb Salad with Thai herbs, delectable Wontons, and the pièce de résistance – Prawns with Spicy Thai Sauce, a dish that promises to ignite the senses.
The veg platter is a symphony of flavors and textures for those embracing a vegetarian journey through Thai cuisine. Savor the exquisite Veg Dim Sum, relish the delightful combination of Mee Grob – a corn and water chestnut tart, invigorate your palate with the Pomello Salad, experience the culinary artistry of Wontons, and indulge in the silky goodness of Silken Tofu with Black Bean Sauce.
Each platter is a meticulous selection of tastes from different parts of Thailand, curated to offer a comprehensive and authentic experience of Thai cuisine. Thai Naam takes pride in using high-quality ingredients, ensuring that every bite is a burst of genuine Thai flavors that transport diners to the bustling markets and street food stalls of Thailand.
Time: 12 pm to 3 pm and 7 pm to 11 pm
Address: 1st Floor Bay 99 Campus, near JW Marriott Sahar, IA Project Road Chhatrapati Shivaji International Airport, Andheri, Mumbai, Maharashtra 400099
Ritual Daily Coffee, Available in South Bombay:
Ritual Daily Coffee Opens Its Doors To South Mumbai, Creating A Haven For Coffee Enthusiasts.
Brace yourselves, coffee aficionados! “The wait is over as Ritual Daily Coffee, the trailblazer in exceptional coffee experiences, proudly announces the availability of coffee deliveries in the heart of South Mumbai.” Prepare for a thrilling journey into the world of coffee, where every sip is an adventure and every moment a celebration of taste and craftsmanship.From the crack of dawn until the stroke of midnight, our South Bombay sanctuary welcomes you to a realm where coffee is not just a beverage but a vibrant saga of flavors, aromas, and experiences. Picture yourself delving into the velvety depths of a perfectly brewed cup, where the aroma alone transports you to coffee plantations in distant lands.
At Ritual Daily Coffee, we are not merely serving coffee; we are curating a spectacle. This new outpost promises an electrifying ambiance, designed to awaken your senses and ignite your passion for the perfect brew. Be prepared to be enthralled by our skilled baristas, artists in their own right, crafting each coffee cup as a masterpiece, inviting you to embark on a thrilling expedition with every sip. Moreover, in a groundbreaking leap, we extend our reach beyond the confines of our outlet. Your favorite Ritual Daily Coffee creations can now come to you, whether you’re conquering the corporate world at your office desk or savoring moments of relaxation in the comfort of your home. Experience the exhilaration of your daily coffee ritual being delivered straight to your doorstep, promising an excitement-filled coffee adventure at your convenience.
Toast & Tonic, the epitome of culinary innovation and artisanal craftsmanship, is proud to announce the launch of its newest menu. This exciting gastronomic venture combines global inspiration with the essence of locally sourced ingredients and house-made preparations, inviting diners to embark on a remarkable journey of flavors and textures.
The newly crafted menu at Toast & Tonic Bangalore is a clear indication of the brand’s steadfast dedication to enhancing the dining experience. Built on the philosophy of elevating the ordinary into the extraordinary, this menu showcases an array of dishes that embody the essence of Bengaluru’s dynamic food culture. Discover an enticing array of culinary delights on the newest menu at Toast & Tonic Bengaluru. Dive into the world of flavors with the Vegan Chickpea & Zucchini Veloute, a creamy vegan soup featuring chickpeas, zucchini, and coconut milk with a curry powder emulsion. For a delightful starter, try the Gobindobhog Arancini – crispy rice balls made with gobindobhog rice, served on a bed of tomato sofrito and crowned with mushroom mousse. Seafood enthusiasts won’t want to miss the Kasundhi Baby Prawns with Garlic Toast, featuring locally-sourced baby prawns in a tantalizing kasundi mustard sauce, served with garlic toast. The Khasi Pork Burger is a standout from the signature Son Of a Bun burger festival, featuring slow-cooked pork belly infused with black sesame paste and mustard oil, and served with pickled bamboo shoots in a buttery bun. And for the mains, savor the exquisite Millet Gnocchi with Romesco Sauce, featuring soft gnocchi made with potato and millet flour, tossed in a roasted pepper and tomato sauce, and topped with crispy sage and parmesan. Conclude your culinary journey with the Nolen Gur Tres Leches, a dessert masterpiece with vanilla sponge soaked in a three-milk mix, topped with nolen gur caramel and pistachios. Toast & Tonic’s new menu is a symphony of flavors that promises a memorable dining experience.
At the heart of this culinary adventure lies the use of local and seasonal produce, demonstrating the restaurant’s dedication to supporting the community and reducing its carbon footprint. The menu features ingredients like gobindobhog rice, kalonji, Gondhoraj lemons, caper berries, and chocolate sourced from Kerala. In addition to this, diners can savor the richness of baby prawns, kasundhi mustard, local grains and millets, and Nolen gur, making it a wide array of locally sourced vegetables, seafood, and meats.
The Kind Roastery & Brewroom, J. P Nagar, Bangalore
The Kind Roastery & Brewroom, India’s premier vegan roastery, has joined hands with the renowned alt-dairy brand, Alt Co, to introduce an innovative and delectable coffee menu that promises a flavor experience like no other. The collaboration between these two brands celebrates the commitment to quality, taste, and eco-consciousness.
Alt Co has earned a reputation for its alt-dairy products that not only delight the taste buds but also contribute to a healthier planet and individual well-being.
Address:1316/F, 18 B Main Rd, JP Nagar, 2nd Phase, J. P. Nagar, Bengaluru, Karnataka 560078
For those looking for something beyond Indian cuisine, ‘Alas’ is a great choice. Alas, which is the translation of salt in Greek, boasts of a very traditional Lebanese and Greek menu with influences of Turkey…reports Asian Lite News
The Ghost Chef, a delivery restaurant established by Chef Akhil Multani, is the ideal spot to get it from as this innovative business, which delivers throughout Mumbai, aims to cater to customers’ individual demands and provide a restaurant-style experience in the convenience of their own homes.
CHICKEN GOZLEME
‘Namak’ or salt is one of the most basic, yet crucial ingredients of any dish across the world. Through Namak, Ghost Chef takes the customer on a gastronomic journey of North Indian and Mughlai cuisines, while also venturing into niche ones such as Andhra, Parsi, Maharashtrian, Rajasthani, amongst others. The menu caters to comfort foods that satisfy both, the palette and soul. Customers can enjoy an extensive selection of vegetarian and non-vegetarian Kebabs which feature Chef’s specials such as Thecha Broccoli; Chicken Burra Tangdi and Chicken Reshmi Tikka.
The Mains showcase a wide variety of Indian flavours in dishes such as Ghee Roast Chicken, a Manglorean special. Customers will also find comforting dishes such as Laal Maas, a fiery Marwari fall-of-the-bone lamb, slow-cooked in a spicy red chili & onion gravy; and Savji Mutton, Vidarbha style stone flower masala roasted, boneless lamb, slow-cooked overnight. To accompany these, customers can choose from a selection of Indian Breads, Sides and Rice preparations such as Chef’s special Butter Chicken Biryani; and Chicken and Mutton Yakhni Pulao.
MURG BAIDA ROTI
For those looking for something beyond Indian cuisine, ‘Alas’ is a great choice. Alas, which is the translation of salt in Greek, boasts of a very traditional Lebanese and Greek menu with influences of Turkey. For those who love their pita and dips, the menu has a wide range of Mezze options such as a variety of Labneh including Spicy Labneh, Garlic Labneh, Avocado Labneh and Labneh Za’atar. A Mediterranean menu is incomplete without hummus, and Alas has a selection to choose from. In addition to the traditional version, one will also find Spicy Moroccan Hummus, spicy Moroccan chilli scented spicy hummus; Green Pea & Truffle Hummus, truffle scented roasted green peas churned with tahini cream; and Avocado Hummus, fresh avocado and chickpeas blended with garlic and tahini, and topped with roasted seeds and smoked paprika. Orektíká or warm appetisers include Falafel; Chevre and Almond stuffed Falafel; Adana Kebab, chicken mince kebab, flavoured with sumac, fresh herbs and red chilli flakes, and served with a coriander pesto labneh; Harissa Chicken Kebab, Moroccan chilli paste marinated chicken cubes, cooked over a spit roast and grilled, and served with cream cheese and honey; and Kebab Istanbul, Turkish spiced lamb mince kebabs, basted with white butter & served with mint labneh. The menu also features a selection of Manakeesh (flatbreads), Ilektrikó Díktyo (mains), and Shawarmas, that will delight one’s palette.
Mutton Dum Biryani
The food is freshly prepared without the use of any pre-made or ready-made ingredients. It provides a system that enables clients to order dish components separately and construct the dish at home by following straightforward, simple-to-follow video instructions if they’re seeking for party catering. The kitchen has carefully chosen competent chefs who use the best ingredients and uphold high standards of hygiene, always putting the comfort of the patrons first.
SPICY LABNEH
People can place their orders for Namak via Thrive and Swiggy.
The royals besides taking the booking also helped out in preparing dishes in the restaurant’s kitchen before continuing their visit in the city with a game of darts at an underground bar…reports Asian Lite News
Britain’s Prince William helped out at a family-run Indian Restaurant during a royal visit on Thursday by taking a phone reservation from an unsuspecting customer, Reuters reported.
The future UK King, his wife Kate were visiting the family-run Indian Streatery during their trip to Birmingham in central England when he took the call from someone seeking a booking for two people. Prince William then checked with the owners as to the restaurant’s location, and discussed with the caller about when a table was free and whether they would have time to eat before catching their train, according to Reuters.
The Prince while concluding the conversation said, “What name is it under? See you at quarter past two.”
He didn’t reveal his own name to the caller.
William’s office later said on Twitter: “Hope we told this customer to come to the right place…!”
The royals besides taking the booking also helped out in preparing dishes in the restaurant’s kitchen before continuing their visit in the city with a game of darts at an underground bar.
Meanwhile, Prince Harry admitted in his memoir that he was in a bad place after the Palace stopped him from being an on-ground solider. Writing in ‘Spare’, Prince Harry said that at that time he talked to his brother Prince William.
“I talked it over with Willy. He had complicated feelings as well. He sympathized, as a soldier. But as a sibling? A highly competitive older brother? He couldn’t bring himself to totally regret this turn of events,” Prince Harry said.
Targeting Prince William for keeping a tab on him, Prince Harry continued, “Most of the time Willy and I didn’t have any truck with all that Heir-Spare nonsense. But now and then I’d be brought up short and realize that on some level it really did matter to him. Professionally, personally, he cared where I stood, what I was doing.”
This comes as Tom Parker Bowles, son of King Charles’ second wife Queen Consort Camilla, hit back at Prince Harry’s claim that his mother played an “end game” to become Queen.
“I think change happens but I don’t care what anyone says – this wasn’t any sort of end game. She married the person she loved and this is what happened,” he said.
“I think anyone would be anxious on an occasion of this sort of importance in terms of the historical. And yes, I think I’d be terrified if I had to sort of walk out wearing ancient robes. She’s 75, but you know, it’s tough to do it. But she’s never complained. You just do it. Get on with it,” he added.
The Canteen became in July the first restaurant to agree to put its carbon footprint on the menu under a campaign spearheaded by UK vegan campaigning charity Viva!…reports Asian Lite News
The menu at The Canteen in southwest England doesn’t just let diners know how much a dish costs. They can also check its carbon footprint.
The carrot and beetroot pakora with yoghurt sauce is responsible for just 16 grams of CO2 emissions. The aubergines with a miso and harissa sauce with tabbouleh and Zaatar toast caused 675 grams of carbon dioxide.
As customers weigh their options, the menu at the vegetarian restaurant in Bristol includes a comparison with a dish that it does not serve: the emissions from a UK-produced hamburger.
“Three kilos for a burger, wow! I can’t believe it,” exclaimed Enyioma Anomelechi, a 37-year-old diner sipping a beer outside in the sunshine.
The menu notes that a real beef burger’s emissions is “10 times the amount of its vegan alternative”.
In a step towards eco-friendly meals, a restaurant in UK's Bristol is allowing customers to check the carbon footprint of dishes they order.
The carbon footprints of businesses and consumers have come under growing scrutiny as countries scramble to limit global temperature increases to 1.5 degrees Celsius and to achieve net-zero emission by 2050.
The Canteen became in July the first restaurant to agree to put its carbon footprint on the menu under a campaign spearheaded by UK vegan campaigning charity Viva!
The restaurant’s manager, Liam Stock, called the move a way to “see what we are doing; to understand and improve ourselves”.
The average British person has an annual carbon footprint of more than 10 tonnes, according to UK government figures.
Britain has set the ambitious goal of reducing harmful emissions by 78 percent by 2035, compared with 1990 figures, in order to meet its international climate change commitments.
Switching to a plant-based diet is one of the most effective ways for an individual to reduce their carbon footprint, experts from the UN’s Intergovernmental Panel on Climate Change said in April.
The livestock industry replaces CO2-absorbing forests with land for grazing and soy crops for cattle feed. The animals also belch huge amounts of methane, a potent greenhouse gas.
Whether diners will let carbon footprints influence their order choices remains unknown, but Stock said the menu innovation has stoked interest and support.
“In England if you’re a big chain restaurant, it’s the law that you have to have calories on (the menu),” he said.
“But a lot of people are saying… they’re more interested in carbon.”
While Anomelechi noted the “huge” difference in emissions between a hamburger and other dishes, he said he did not necessarily want to be burdened with knowing his order’s calorie count or carbon footprint.
In proportional terms, that is an even larger increase in closures than for the wider hospitality industry, which saw a 56 per cent rise in insolvencies over the same period…reports Asian Lite News
The number of UK restaurants falling into insolvency has increased by more than 60 per cent in the past year amid worker shortages and the cost of living crisis, which has forced customers to cut back on spending, media reports said.
New data from the accountancy firm UHY Hacker Young showed that 1,406 restaurants in the UK closed their doors in the 12 months up to May, up 64 per cent as compared to the previous year, The Guardian reported.
In proportional terms, that is an even larger increase in closures than for the wider hospitality industry, which saw a 56 per cent rise in insolvencies over the same period.
It comes on top of a number of high-profile restaurant businesses, including Byron, Gourmet Burger Kitchen, and the Italian chains Strada and Carluccio’s, being forced to shut dozens of sites at the height of the pandemic as they incurred heavy financial losses during repeated lockdowns and other Covid restrictions.
“Pressure is rising on the restaurant sector every day. More and more of them are shutting their doors as a result,” said Peter Kubik, a partner at UHY Hacker Young, The Guardian reported.
“Restaurants that only just managed to survive the pandemic, thanks to government support, are now facing fresh challenges in the form of rising inflation, a post-Brexit labour shortage and consumers who simply cannot afford to spend as much.”
Research published in June, by UHY, found that losses at the top 100 restaurant groups had risen to more than 800m in the previous six months after being forced to undergo major restructuring programmes during the pandemic, when they were forced to subsist on state support packages that included business rates holidays and furlough payments for staff.
Businesses across the UK have since been dealing with a slowdown in consumer spending, as the prices of everything from gas and electricity to food and clothes soar, The Guardian reported.
