Home » Blog » Backend technology in the F&B industry is crucial but often ignored, Hospitality News, ET HospitalityWorld

Backend technology in the F&B industry is crucial but often ignored, Hospitality News, ET HospitalityWorld


(L to R) P Krishna Kumar, deputy editor, ET HospitalityWorld moderating a panel dialogue on expertise and F&B with panellists Kushang Kumar, co-founder & CEO, Supplynote and Sumit Gulati, founder, Paschion Eating places on the ET HospitalityWorld F&B Summit which came about on September 20, 2022 in Delhi NCR.

The panel titled ‘Pushing the expertise envelope: What’s the horizon and future for the function that expertise performs in hospitality and F&B?’ noticed a full of life dialogue with Kushang Kumar, co-founder & CEO, Supplynote and Sumit Gulati, founder, Paschion Restaurants moderated by P Krishna Kumar, deputy editor, ET HospitalityWorld, on the first ET HospitalityWorld F&B Summit which came about not too long ago in Delhi NCR.

“The Indian F&B business, the fourth largest on this planet, has round USD 60 billion by income, however in the event you take a look at the backend, which is sort of USD 25 billion, and rising at a really wholesome CAGR, it is fully offline. It is fully disconnected. There may be hardly any adoption—in numbers, there are greater than seven million eating places within the nation, however solely 400,000 of them are listed on Zomato, Swiggy, Dot pay, Thrive and all the brand new age omni channels, that are giving revenues to the eating places. After all, individuals develop income first, but when you’ll look on the flip aspect, we now have not been capable of create quite a lot of Michelin stars, we now have not been capable of create quite a lot of manufacturers that are world. One of many explanation why we’re simply catching up with the superior economies with regards to meals is as a result of we now have not targeted on the associated fee aspect, the standardisation, and the operations a part of the eating places. That is the place I believe information actually helps. And that is why we want digitisation of the backend,” rued Kumar.

Gulati, who operates profitable brick and mortar in addition to cloud kitchen companies spoke on differentiating his expertise wants.

“A brick and mortar or some other sort of F&B operations, require expertise to run the again finish, handle your meals value, do billing and all types of issues. Cloud kitchens add an additional layer of menu integration with the aggregators. So, on that entrance cloud kitchens are deeply built-in with all types of expertise. The calls for (of the companies) are 80 % comparable, however cloud kitchens have an additional layer of order integration. Like whenever you order on the app, the order lands instantly in entrance of my chef. So in each cloud kitchen we now have a display screen within the kitchen that reveals each ticket with how a lot time it has taken,” Gulati stated.





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