57 It’s been over ten years since I’ve been in industries of the food industry and drinks in India. I enjoy my job and am even more excited to eat the meals I make (in a group) to launch new menus or restaurants, as well as when I go to restaurants that offer quick service (QSRs).
I eat between 8-9 small meals every day or graze eating the food that is lying around in the kitchen hot passes (this will be the meal served at times that are served at tables in restaurants). I won’t continue narrating the secrets of the kitchen and spill the secrets of some fancy kitchens. How do they preserve and remember the butter from the table left over from guests and make it into condiments for bread baskets, or how the olives that are hand-picked left over from the “oh so Greek salad” are put back to the dining table?
I’m looking to ask an easy question to myself and the advancing competing food and beverage verticals of India. How often is enough? Or who checks to see if the food offered is correct? For the last few months, I’ve worked closely with QSRs (QSRs) across the country, including almost every most popular brand you can imagine. The substantial pizza mammoths to the ” Janta ” Burger brand (which I too love) cafés, doughnut joint theatre food companies, deep-fried the national bird business (literally), and healthy raw vegetable subs as well as many more private limited companies that are owned by the brand, or through franchise agreements and equity shareholders.
Play UnmuteLoaded: 0.00%Fullscreen With all the companies operating amazingly well, with a massive increase in revenue and inventing new concepts that are trendy ideas, they think they’re offering Indian consumers a highly affordable value for their money. That’s precisely what you get. What you need to notice is this. With the pressure on us to make the most appealing dish at the market that will appeal to all, sell as “samosa,” and create a connection with the customer, we’re forced to think and think at a crucial moment. No! I’m not the sole culprit; I must deposit the fat check in my bank account by the 30th of each month.
However, I have children, and my sister does too, I am accountable to everyone who consumes “junk food” nowadays with the food items displayed in the commercial windows of every top brand you could imagine., I am currently working on the ideas the largest pizza delivery service gave me (they are pretty good at delivery and adhere to their own Six Sigma) for me to develop the brand new line for the winter months.
The norm is to develop new ideas and create products based on customer feedback as well as trials and, ultimately, the products that sell and the trends in sales for the season. However, every great idea is rejected if it isn’t cost-effective; the cost of food should remain as minimal as possible to maximize profits. What is the minimum price? Most brands are willing to lower their standards to earn the highest profits. To achieve that aim, they are eager to give up ingredients completely.
The tomato sauce on pizzas is not solely made of tomatoes but also mixed with red pumpkin to make filler for the sauce. It is not dairy anymore but a variant of mayonnaise containing high-quality stabilizers. If you’re buying pizzas for Rs 49, and the new launch is designed to sell them for Rs 29, I guarantee you that you’re eating garbage.