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Business on a Platter: What Makes Restaurants Sizzle or Fizzle Out

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Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.


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Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.

21 review for Business on a Platter: What Makes Restaurants Sizzle or Fizzle Out

  1. 5 out of 5

    Avishek

    Fabulous research and astounding insights Business books are often focussed on one entity. It is tare to find a book with such varied insights into so many businesses with such candidity! The benefit of the author's years as a food journalist and her close relationships with the many restraunteers is the prime value of this book. For aspiring restauranteers this book is alone can serve as the perfect study material to plan their venture keeping quality, value and finances at the center of their s Fabulous research and astounding insights Business books are often focussed on one entity. It is tare to find a book with such varied insights into so many businesses with such candidity! The benefit of the author's years as a food journalist and her close relationships with the many restraunteers is the prime value of this book. For aspiring restauranteers this book is alone can serve as the perfect study material to plan their venture keeping quality, value and finances at the center of their strategy.

  2. 5 out of 5

    Mayank Dixit

    May read it. Details of some high elite group restaurants in Delhi, Bombay and Bengaluru are given.

  3. 5 out of 5

    Maulik Balar

  4. 5 out of 5

    aerobalani ™

  5. 5 out of 5

    Krish V1

  6. 5 out of 5

    Anushka Bagchi

  7. 4 out of 5

    Utkal Patra

  8. 4 out of 5

    Arun

  9. 5 out of 5

    Bhuvan

  10. 5 out of 5

    Tanmay Sahni

  11. 5 out of 5

    Lovepreet Mann

  12. 5 out of 5

    Munira

  13. 4 out of 5

    Tanushri Indoria

  14. 4 out of 5

    Ujjwal Nayak

  15. 4 out of 5

    Unnikrishna Panicker

  16. 5 out of 5

    Siddharth

  17. 4 out of 5

    Manas Saloi

  18. 5 out of 5

    Tari Lynn

  19. 5 out of 5

    Atul Ravi

  20. 5 out of 5

    Kannan

  21. 4 out of 5

    Prakash Dubey

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