Insights Into Evolving Landscape Of Food Industry In 2023

The year 2023 has created a boom in the restaurant industry, be it dining or cloud kitchen, millet or vegan, plant-based meat or fusion cuisine, craft beer or mocktails. 

With some key events including G20 Summit, World Food Indian and Millet Year, this year has witnessed a surge in the sector's growth. Global economic changes and technological advancements have reshaped how things work. Digital innovations, contactless services and personalised dining experiences have become the new norm, redefining how the hospitality industry operates. However, sustainability took centre stage with many new implementations in the restaurant industry. 

This shift has not only increased awareness among individuals but has also prompted restaurateurs to follow the trends. However, became the focal point, influencing choices from eco-friendly practices to locally sourced offerings, reflecting a conscientious commitment to the environment. Wellness and health-conscious amenities gained prominence, as travellers prioritised self-care and holistic well-being during their stays, said Vijay Bhalla, General Manager, The Lalit New Delhi. 

Some have relished this year by taking new initiatives to focus on sustainability, wellness and enhancing the guest experience. “The year 2023 has been the best year for us since the inception of the brand. We rolled out many new initiatives to focus on sustainability, wellness and enhancing the guest experience through our services and products such as teas, cookies, chocolates and mithai by Roseate. These have been very well received and appreciated by our guests," said Kush Kapoor, CEO, Roseate Hotels & Resorts.

Not only five-star properties are inclined towards sustainability, but the entire food and hotel industry has joined hands to achieve it. 'The F&B industry is slowly becoming cognizant of sustainable growth by catering to a smaller carbon footprint, reducing plastic usage, and channelising branding through biodegradable items," said Debaditya Chaudhury, Managing Director of Chowman, Oudh 1590 & Chapter2.

With a focus on sustainability, this year has witnessed a commitment to prioritising local and seasonal ingredients, reflecting a global dedication to sustainability and regional gastronomy. "There was a heightened emphasis on local and seasonal ingredients, resonating with the global movement towards sustainability and local gastronomy. By focusing on indigenous produce, we not only supported local farmers and economies but also brought a sense of authenticity and freshness to our dishes. This approach also facilitated a resurgence of interest in regional ingredients and cooking techniques, enhancing the overall dining experience," said Navneet Nagpal, Director and Principal Consultant at Spectra Hospitality Services.

Supply At Ease
The demand for delivery and takeout services has evolved significantly over the years, influenced by changes in consumer behaviour and technological advancements. The advent of online ordering platforms made it easier for a broader range of restaurants to offer delivery and takeout. "These platforms provided a centralised place for consumers to discover various restaurants, compare menus, and place orders online.

With the surging delivery-centric system post-Covid, many restaurants developed their mobile apps to facilitate online ordering, loyalty programs, and direct communication with customers. Having a dedicated app allowed restaurants to build a direct relationship with customers and avoid the high commission fees incurred by such third-party delivery platforms. Also, the integration with technology, such as POS (Point of Sale) systems and kitchen display systems, streamlined the order fulfillment process. Currently, with the rising AI trend, some restaurants have adopted advanced technologies like AI-driven chatbots for order processing and customer service, added Chaudhury.

While technology has widened the space to adopt changes, it has also led to the proliferation of many cloud kitchens, as people prefer home dining. "The rise of cloud kitchens also became a notable strategy, allowing restaurants to meet the growing demand for off-premise dining. Additionally, the realisation that home delivery is environmentally friendly contributed to this evolution, aligning with a broader societal concern for sustainability, said, Riti Gupta and Sanskriti Gupta Spokesperson at Uncafe.

Healthy-way
Apart from sustainability, the year witnessed healthier food options has gained momentum by replacing fried and other unhealthy options. "Ever since Covid, the consumer demand has been health-oriented. People are now becoming aware and restaurateurs too are implementing new items that cater to this demand. We have brought in items like salads, soups, reduction and omission of MSG. Usage of fresh produce and refined raw materials are a few mandates, Chaudhury added.

In 2023, the culinary landscape witnessed an extension of post-Covid food preferences, with a significant shift towards cleaner, greener, and healthier meal options. "This trend encompassed not only salads but also embraced beverages and smoothies as vehicles for delivering nutritious and transparently sourced ingredients. Even individuals who traditionally avoided salads began exploring lighter meal alternatives, demonstrating a collective inclination toward a more conscious and transparent approach to food. The rise of veganism became particularly pronounced, prompting the emergence of more restaurants and menus dedicated to vegan and gluten-free options, a trend that is anticipated to continue growing in the future. This shift reflects a broader societal movement toward embracing a cleaner lifestyle," said Riti Gupta and Sanskriti Gupta Spokesperson at Uncafe.

Millets' Year
Talking about millets – those tiny grains – they have become a big deal. Top-notch hotels have supported millet festivals by introducing special menus to let everyone know how good millets are for health and taste. Soul Pantry By Andaaz, The Lalit Hotels, Millets Experience Centre (Shree Anna), Sana-di-ge Delhi and many others have introduced quite a good millet range from saviour to sweets. 

Saul Pantry's Head Chef Soumya Srivastava said millet pizza is one of the most ordered and loved items by customers. Meanwhile, Chef Sukhesh Kanchan, Executive Chef at Sana-de-ge (A unit of Goldfinch hotels), created a wonderful sweet with ragi millet - ragi mani pudding. These two examples represent the best sweet and savoury forms of ragi millet. Shree Anna in Delhi Haat offers a variety of ragi dosa, millet bhelpuri, cake, papdi-chaat and many more.

"Millet-based food is featured on our menu in restaurants due to its environmental sustainability and as a rich source of carbohydrates, protein, dietary fibre, and good-quality fats. There are many types of millets cultivated and used in day-to-day life. We have already introduced a dessert called 'ragi manni,' made from finger millet, which has become a popular choice in our restaurant. Now, we are planning to add more attractive millet recipes to the menu, such as finger millet rotis, foxtail millet porridge, baked ragi chakli, bajra tartlets with fruit custard, ragi laddu, mixed millet bhel puri, ragi dosa, and ragi idli," added Chef Kanchan.

Now, all this interest in healthy eating has made things busier for restaurants. In India, where you can find food from everywhere, fusion cuisine became super popular this year. This means mixing different types of foods. It got a big boost from K-dramas and K-pop culture in the years before. People got more adventurous with what they wanted to eat and restaurants changed their menus to try new things. Chaudhury, who runs some restaurants, said, 'Restaurants are trying out different food mixes, creating menus that are special and not the same as every other place. It's different from the usual set menus you see everywhere.

So, 2023 has been a year of trying new foods, caring about health and mixing up flavours in a unique way. It's like a big food adventure!

poonam@businessworld.in