The Brown Scooter - January Edition

NEW PALATE
Today’s alpha consumers are tech-savvy, have constant access to news and trends from
across the globe, are well read, extensively travelled and are empowered with a high
spending prowess. This has quintessentially allowed their taste buds to remain open to new
experiences and a wider range of cuisines. Authenticity of the flavour and elements
supersede the popularity for this set of consumers. At a stage where the industry is currently
at an all time high, we see international chefs taking keen interest in the Indian market, while
trying to lure the evolving Indian palate with their creations. Marking the evolution of food
industry is the fact that local chefs have started hosting experimental tables, playing with
novel ingredients, textures and flavours. Tasting menus are on every single restaurant table in
the city, allowing space for customers to treat themselves to a large number of flavours and
courses. Poi Vinaigrette, Aloha, Latin Adobo, Seaweed Sandwich, Ginger Ponzu and the likes
are being created with ease in our kitchens, and are finding takers too. Restaurants are
beginning to smoke and pickle their own meats and vegetables. Sriracha, which was once
the most famous name on the menu, is today a sauce of the past, as a number of new
sauces have already started marching in. There is a very strong focus on the cultural stories
revolving around food & flavours and a renaissance of the Indo ethnic cuisine. Profundity of
the local essence and culture is seen to be trickling down the food chart and gain
prominence.
NEW EXPERIENCE
Lately, many new players have perforated the market
successfully. The hospitality industry has become more
adaptive towards new restaurants by providing them with
enough space to thrive and flourish. The industry players
are evidently pushing the confines with a clear one-track
agenda i.e. to provide patrons with an experience that they
can cherish and talk about. This flow has resulted in the
growth of many new specialty restaurants. In terms of
consumer service, the future will witness ‘value
proposition’ gaining stronger eminence. Existing players
have further branched out to tap a wider consumer base.
The quality of experience and value additions that a
restaurant provides will let the restaurant gain stronger
prominence. Exhilarating concepts will take form.
Following through with the craft of innovation, both,
fine-dine and causal-dine restaurants will continue to do so
at a much more competitive pricing layout.