About food industry

1. Food Service Industry Under
MSME
PRESENTED BY GROUP - 45:
1. Preet Anand. Chawhan (JU2021MBA16150)
2. Muskan Dugar (JU2021MBA17734)
3. Abhinav Kumar (JU2021MBA14403)
4. Venkat Sandeep (JU2021MBA14845)
5. Dhakshina Moorthy (JU2021MBA16700)
Guided by:
1. Dr. V Y John
2. Dr. Rakesh Yadav

2. Objectives
To get insights on how the restaurant business works.
To understand the variety of challenges faced by an entrepreneur.
To know about various competitors in the foodservice industry.
To study the impact of Covid-19 on the food industry.
To understand variability in individual responses to diet and foods.

3. Introduction
Food service outlets are facilities that serve meals and snacks for immediate
consumption on site. Commercial foodservice establishments accounted for the
bulk of food-away-from-home expenditures.

4. Reasons for choosing the topic
Attracted
towards
their
promotional
strategies
To know
more about
food fusions
and
innovations
To know
about their
work
culture
It is dynamic
industry
We all are
crazy about
food

5. Primary Data
 Number of entrepreneurs interviewed – 11
 Number of individuals take part in survey – 110
Interpretations from 1st set:
 Satisfaction of the entrepreneurs with their restaurant.
 All age group customers are targeted.
 Chosen the location by seeing customers comfort.
 Financed through personal savings and loans.
 Covid times, reduction in sales were seen in most of the entrepreneurs.
 Passion, reason for starting a restaurant.
 Innovation – Reason for sustainability.
 Social media- Advertising strategy.
 Daily sales- Rs.10000 approx. for most of the entrepreneurs.

6. Interpretations from 2nd set
 Satisfied with restaurants, individuals visited recently.
 Satisfied with restaurants, individuals visited recently.
 Price- main factor while deciding the choice of food.
 Average amount of Rs.500-1000, spent on daily basis by individuals
 Weekly visits are mostly preferred.
 Indian cuisines – Favoured by individuals.
 Zomato- Highly likeable online ordering platform.
 Most individuals are excited to open their own restaurants- Café.

7. Secondary Data
 Promotional, marketing, and advertising strategies should be developed based
on customers’ needs.
 Customer satisfaction is the key for successful business, followed by price and
quality.
 Digital marketing channels like social media are used to attract potential
customers.
 Right promotional strategies- to attract new customers and satisfy loyal
customers.

8. Challenges
Working
capital crunch
Tough
competition
Lack of
expertise
Challenging
trends
Changes on
infrastructure
Skilled staff Digitalisation
Health
consideration

9. Opportunities
Health and
immunity
Tech enabled
transparency
Packaging
Plant based
innovation
Exciting
flavours

10. Restaurant Industry Trends
 The rise of vegan cuisine.
 Adding Healthy Tasty Organic Food to our menu trends.
 Adding home chefs with homemade unique cuisines and
combinations across all seasonal ethnicities.
 QR Code Usage Takes Off.
 Ghost Kitchens.
 Open Kitchen Concept.
 Robotics and Automation

11. Ways to make Food Service Industry Sustainable
Invest in Eco-Friendly
Disposables
Easy Energy-Efficient
Product Installations
Donate Left over Food
Cook what’s in season
Prioritize customer
satisfaction above
everything else
Take customer feedback
and use it for
improvements

12. Leadership skills Required to fulfil the business in
Long Term
They know how
to set goals.
Flexibility and
Adaptability.
Spread positivity.
Inter-personal
skills.
Ability to bring
out the best
performance.
Attention to
detail.
Emotional
intelligence.
Creativity and
resilience.

13. Innovation and Quality Products Affecting Price
 Online and Mobile Ordering.
 Creating Combo Meals.
 Meal Progress Bars.
 Digital Point-of-Sale System.
 Customer-Facing Tabletop Tablet.
 Scheduling Software.
 Dedicated Mobile Apps.
 Waitlist Management.
 Dish Sanitizing Technologies.
 Remote Temperature Monitoring.

14. Learning’s from the Interview
Customer is the
“KING”
Leadership skills
Fund portfolio
management
Creative
thinking
Camaraderie
between the co-
workers
Sustainability
during uncertain
external
situations.