The surge in inclement weather has led to a notable rise in inflation for both everyday kitchen essentials and premium superfoods favored by the affluent and health-conscious individuals. A combination of droughts in Europe and Bihar has triggered a staggering 80% increase in prices for olive oil and makhana (fox nut) within a year, with predictions of further escalation in the days ahead.
This week, Turkey, the world’s leading olive oil producer, implemented an export ban, exacerbating global shortages of olive oil and contributing to the maintenance of high prices. India, which relies entirely on imports to fulfill its olive oil demands, is also affected by this situation.
Since the onset of the Covid pandemic, Makhana, a traditional snack from eastern India made by popping water lily seeds, has gained widespread popularity among affluent consumers throughout the nation. However, in recent months, the prices of Makhana have surged by 70% at the factory gate due to the adverse effects of extreme heat, which resulted in the drying up of artificial ponds utilized for Makhana cultivation.
“Retail prices of olive oils in India have increased by around 70-80% YoY, while the prices have shot up by 20% in the last two months. The prices of extra virgin and extra light categories will go up by another 40% in the next two months, while the pomace category is stable for now,” said Akshay Modi, an office bearer of the Solvent Extractors’ Association.
On various online platforms, the Maximum Retail Price (MRP) for extra virgin olive oils from the top brands ranges between INR 1,000 and INR 1,400 per liter.
India imports about 13,000 tonnes of olive oil of all grades every year. Global olive oil prices will remain firm as supplies from Turkey have stopped. “Imports have remained flat for the last few years due to high import duty and increasing prices at origin,” said Modi.
Makhana gained immense popularity as a superfood after 2017 when seed prices skyrocketed, reaching a historic high of INR 22,000 per quintal. The significant returns enticed numerous paddy farmers to venture into Makhana cultivation in artificial ponds, effectively meeting the rising demand. However, the scenario changed drastically as demand declined, causing seed prices to plummet to a mere INR 3,500 per quintal in November of the following year.
In response to the unfortunate incident at Mahaveer Ranches apartment in Bengaluru, where 100 residents fell ill due to a sudden water contamination problem, DrinkPrime, a Bengaluru-based tech-driven startup specializing in Water Quality and Safety solutions, took immediate action to address the situation.
With a firm commitment to ensuring sustenance and uninterrupted access to safe drinking water, DrinkPrime promptly reached out to its subscribers residing in the affected apartment to prioritize their safety and well-being.
After conducting rigorous water quality testing, the subsequent report revealed some alarming findings.
Vijender Reddy Muthyala, Co-Founder and CEO, DrinkPrime, said, “During the water contamination period, we saw a drop in input water quality on our servers. Our team reached out to 40+ DrinkPrime subscribers residing in the apartment to ensure their safety and scheduled water quality and maintenance checks as part of the #DrinkPrimeComesHome initiative.”
“From the water quality report, we could figure out that the level of total dissolved solids (TDS) and hardness was higher than acceptable limits. This means that the water quality did not conform to IS 10500:2012 drinking water specification for the two parameters. Our IoT servers run with data from our IoT-enabled water purifiers, and the water quality data we got from the samples collected from our subscriber homes have shown similar results.”
Upon reaching out to their subscribers and offering support, the DrinkPrime team went a step further by providing free water quality checks even to non-subscribers. Through this initiative, the team was able to conduct complimentary water quality tests for all concerned individuals who were worried about the potential health effects of contaminated water. Notably, DrinkPrime documented the entire incident along with the testimonials of both subscribers and non-subscribers in a video that was subsequently published to create awareness about the situation.
Watch the video here:
Leveraging IoT technology, DrinkPrime relies extensively on monitoring water quality and the health of their water purifiers. This tech-driven approach plays a vital role in ensuring clean, safe, and healthy drinking water for all their subscribers. In light of the recent incident, DrinkPrime remains vigilant, closely monitoring the situation in the affected apartment. Moreover, they are extending their efforts to the rest of their subscribers, offering free water quality checks to uphold their commitment to providing safe drinking water to everyone.
The Delhi government has taken a step to streamline the issuance of hotel, club, and restaurant (HCR) category licenses through its Excise department, aiming to invigorate the city’s hospitality industry. An official stated that the application process for an HCR license, which previously involved four steps, has now been reduced to just two steps, significantly saving time by minimizing paperwork.
“This four time back and forth movement of files was found to be not only consuming valuable time but also a hassle to the applicants. Now, a simplified process put in place will ensure speedier disposal of HCR license applications,” said the officer.
Under the new procedure, the HCR license application, accompanied by the necessary documentation, will be presented before the licensing authority, who is the deputy commissioner (excise). This authority will be responsible for granting approval to dispatch an inspection team to assess the suitability of the intended HCR establishment. Upon receiving the team’s endorsement, a notice will be issued to proceed with the licensing process.
The inspection report would then be signed by an assistant commissioner and notice would be issued to be pasted at the proposed premises seeking any objections from the local residents within 15 days.
In the next step, the file will be again placed before the licensing authority after the notice period is over, and if there are no objections, sent for approval to issue the offer letter on payment of license fee.
After receipt of the payment online, the assistant commissioner (HCR) will notify the applicant, who will receive the copy of license, the login id and password through registered mail, added the document.
Hotels and restaurants in Mangaluru have implemented a 10 percent increase in food and beverage prices. This decision comes in response to the rising costs of food commodities, gas, rent, and electricity. Moreover, other establishments are also considering following suit with price adjustments in the coming days.
Some hotels said that they usually hike prices on menus in September, but this year they were forced to do it early, since it is difficult to sustain their business.
According to Kudpi Jagadeesh Shenoy, a hotelier and president of the Dakshina Kannada Hotel Owners Association, the association has made a decision to increase food and beverage prices by 10 percent, starting from August 1st.
“The milk price has been hiked twice within a year, and increased by INR 6. Apart from that, the price of every commodity has seen a steep rise in the past year. Adding to it, LPG and electricity rates have been hiked too. In addition, hotels need to give pay increments to their employees. Considering all this, a 10 percent hike has been done,” said Shenoy.
Despite the fear of losing customers, only a few hoteliers have currently implemented the revised menu prices. However, they emphasized that it is inevitable and more establishments are likely to follow suit in the near future.
“Our hotel was following a wait-and-watch policy, and hoped that prices of some items that are commonly ordered will come down. However, it has not. We’re going for an 8 percent to 10 percent hike starting next week,” said Vasant Kamath of Anmol Family Veg Restaurant, Bejai. “The prices of all commodities are expected to go up. For example, tur and urad dal, widely used in hotels, have seen an increase in price by INR 50 per kg. We will not be able to sustain our business unless we hike the price,” stressed Kamath.
Prakash Udupa, the proprietor of Indra Bhavan and Vishwa Bhavan hotels, both of which have a history spanning more than seven decades, confirmed that they had raised the prices of their items back in April.
“I cannot imagine hiking it again, though the profit margin is less. In April, we increased the prices of items by a few rupees. We may consider hiking tea or coffee prices in the coming days, since the price of milk, as well as tea or coffee powder has increased,” he added.
The hoteliers emphasized that previously, the profit margin stood at approximately 10 percent to 12 percent, but it has now diminished to 5 percent.
Hotels offering non-vegetarian food have also chosen to increase their prices, attributing the decision to the extraordinary surge in the costs of edible oils, commercial LPG gas, and other essential materials used in the industry.
Melt Cocktail & Bar, the newest sensation in the world of food and beverage, has just arrived in Delhi-NCR. With an enchanting fusion of the finest attributes and a fervent devotion to chocolates, this exceptional establishment proudly takes its place as the first chocolate-infused cocktail bar in the region.
Melt offers a captivating showcase of live chocolate-making sessions, where skilled chocolatiers enthrall guests with the artistry of crafting chocolates and creating delectable chocolate desserts. This interactive and immersive experience adds an extra layer of delight to every visit, allowing patrons to witness firsthand the expertise and passion of the chocolatiers.
Beyond the enchanting chocolate-making display, Melt stands as the epitome of indulgence, catering to those seeking a flavorful dessert paired with a steaming cup of hot coffee, as well as those in search of an unforgettable nightlife experience. Whether you’re a sweet connoisseur or a night owl looking to savor unique concoctions, Melt promises to be a haven of pleasure and culinary innovation.
Chef Gourav Singh, a culinary virtuoso with over two decades of experience in luxury hotels and renowned restaurants, is at the helm of Melt’s kitchen brigade. Having honed his craft at esteemed establishments such as the Oberoi, Leela, Kempinski, Radisson, Delhi, and Lite Bite Foods, he brings a wealth of expertise and a touch of culinary finesse to the heart of Melt.
With an unwavering passion for creating exceptional dishes and an unparalleled understanding of flavors, Chef Singh elevates Melt’s offerings to an extraordinary level. His curated selection of appetizing dishes, unique drinks, and exquisite chocolate desserts showcases his dedication to culinary excellence. At Melt Cocktail & Bar, prepare to embark on a delectable journey that celebrates the artistry and innovation of Chef Gourav Singh.
At the core of Melt lies a vibrant celebration of progressive modern Indian cuisine, skillfully blending traditional flavors with unique elements to craft exceptional dishes. The meticulously crafted menu caters not only to those seeking early lunch options or relaxed casual dining but also entices enthusiastic individuals who revel in lively parties.
Infused with the expertise of the talented expat chef Sercan Akgol, the menu showcases an array of irresistible main course selections, including tantalizing Neapolitan Pizzas, indulgent Pesta Burrata Risotto, succulent Grilled Sole, and the delectable Funghi. Each dish is a masterpiece, representing the harmonious fusion of culinary artistry and contemporary flair. Whether you crave a leisurely lunch or an exciting night out, Melt promises an unforgettable dining experience that encapsulates the essence of modern Indian cuisine.
“Melt is more than just a name, it’s a feeling, it’s the happiness you feel when you’re with friends, and the anticipation you feel before starting a new adventure. We invite guests to join us at Melt and allow our food, drinks, and hospitality to melt their heart and soul.” says Suddhanshu Shekar, General Manager of Melt Cocktail & Bar.
Zomato is currently testing a new initiative in specific markets, wherein select users will be charged a flat INR 2 platform fee on its food delivery app. This experimental approach aims to enhance profitability, and if successful, it is likely to be extended to all users, benefiting the company as a whole.
“This is in an experiment phase right now, and we may or may not scale,” a spokesperson for the Gurgaon-based food delivery company conveyed in response to a query.
This follows a similar move taken by its arch-rival Swiggy, which started levying a platform fee back in April. As a result, both Zomato and Swiggy are exploring these strategies to enhance their revenue streams and optimize profitability in the fiercely competitive food delivery market.
On Thursday, Zomato announced its inaugural quarterly profit of INR 2 crore for the June quarter. The company’s leadership expressed confidence in maintaining this profitability trend in the upcoming quarters.
Significantly, the implementation of the platform fee comes shortly after Zomato’s chief financial officer, Akshant Goyal, informed analysts during the post-earnings call that the company had not yet made a decision regarding such a charge.
“So, it’s a business call…we are aware about that and I think we’ll take a call when we think it’s right for business. At this point, we haven’t done that…there is no platform fee on our platform,” Goyal had said.
He was addressing an inquiry about whether Zomato had intentions to introduce a platform fee, or if it had experimented with such a fee in specific smaller markets, taking into account its competitor’s actions.
Currently, the company is conducting an experimental phase of levying the platform fee, including on users of its loyalty program, Zomato Gold. Upon full implementation, this move is anticipated to increase the company’s take rate significantly.
The development was first reported by online news portal Moneycontrol.
Although Zomato’s INR 2-crore profit for the June quarter was unexpected and surpassed the company’s projections, the potential expansion of the INR 2 platform fee to a broader user base presents an opportunity for the company to enhance its margins even further.
According to analysts, it is challenging for food delivery platforms like Zomato and Swiggy to persuade restaurants to accept higher take rates. This difficulty arises due to the limited willingness of restaurants to share their revenues with these platforms beyond a certain threshold, making it difficult to push for further increases.
During the April-June timeframe, as reported by brokerage firm Jefferies, Zomato’s food delivery segment experienced an average order value of INR 421. This figure marked a 7% increase compared to the previous year’s value of INR 395. The same brokerage firm estimated Zomato’s overall take rate to be around 23.8%, with 18.7% originating from restaurants and the remaining 5.1% contributed by customers.
In February, Zomato had reached out to several restaurant chains, requesting a commission increase ranging from 2% to 6%. This move sparked a new conflict between the platform and restaurant operators.
As per a research note by Nomura in response to Zomato’s results, the company recorded an approximate total of 177 million food delivery orders during the April-June period.
During the three-month period, the gross order value (GOV) for food delivery witnessed an 11% sequential growth, primarily driven by an increase in the number of orders and the average order value.
In a world dominated by fast-food giants like McDonald’s, KFC, and Dominos, it takes a special kind of passion and courage to step into the quick-service restaurant (QSR) industry and carve out a niche of your own. Biraja Prasad Rout, a young Indian entrepreneur, did just that when he embarked on a journey to revolutionize the love for burgers in India and create a brand that would stand tall amidst global competition. This is the story of how Biraja’s love for burgers and his entrepreneurial spirit combined to give birth to “Biggies Burger”.
Love at First Bite:
Back in 2011, in the bustling city of Bangalore, Biraja Prasad Rout was a young and curious first-year college student, just 21 years old. At that age, he felt like he had experienced almost everything the world had to offer, and nothing seemed to surprise him anymore. But little did he know that a delightful surprise awaited him in the form of a mouthwatering creation called the “burger.”
For Biraja, the concept of burgers had been entirely different until his time in his hometown, Odisha. It wasn’t the usual bun-tikki wala burger that he had encountered before. This was the real deal – a masterpiece with a succulent, juicy patty, oozing melted cheese, and a burst of fresh veggies, all embraced by soft buns. This extraordinary burger left an indelible impression on Biraja, igniting a spark of passion and curiosity in him.
In an exclusive conversation with SnackFax, Biraja said, “Like Odisha there are a lot of other states where the accessibility of these global brands and products are not much and burger as a product was not established in the Indian ecosystem, it was only for the metro cities as it was the era of pizza plants like Dominos, Pizza Hut, Papa Johns.”
His experience in Bengaluru, where he encountered a typical American burger, left him amazed and wondering why he hadn’t tried it earlier.
From that moment on, Biraja’s mind was consumed by the idea of bringing this sensational burger experience to more people in India. He couldn’t shake off the thought of creating a brand that would redefine burgers and elevate them to a whole new level of taste and satisfaction.
With every bite he took, the desire to share this culinary delight grew stronger within him. The more he learned about different burger variations and global flavors, the clearer his vision became. He knew he had to offer something extraordinary, something that would stand out amidst the ordinary fast-food options available.
Little did he know that his love for burgers and his entrepreneurial spirit would intertwine to give birth to a brand that would leave a lasting impact on the fast-food industry in India. Thus, the story of “Biggies Burger” began, and it would soon capture the hearts and taste buds of people all across the nation.
The Birth of Biggies Burger:
More than a tale of inspiration or motivation, this is a love story that revolves around a person’s passion and deep affection for a dream. He shares, “Coming from a middle-class family, I aspired to achieve independence and something of my own.” Although lacking a business degree, the concept of entrepreneurship fascinated him, particularly when he observed that burgers were one of the most widely consumed single meal products worldwide.
Residing in Electronic City, Bangalore, he was well aware of the distance from the main city, but his dedication was commendable. He traveled there almost every day to study burgers and even pursued business studies on weekends, admitting, “I am neither an MBA nor do I have any business background.”
Despite his unconventional path, the allure of combining business and burgers was irresistible to him, especially during his early days in 2011. Fueled by excitement, he took a bold step and opened a small kiosk named “Biggies Burger” near his house. Initially, the journey was not smooth as people were perplexed about what he was selling, with some even asking if he was selling bread or roti in his thela (cart).
Yet, he remained undeterred because he knew that something significant was in store for him. While his initial goal was not to open a hundred outlets, he soon realized that established brands like KFC, McDonald’s, and Domino’s were dominating the Quick Serving Restaurants (QSR) sector, and there was no prominent Indian brand in the competition.
Believing in the inevitability of globalization, he adopted an inclusive and creative approach, which ultimately enabled him to stand tall in the Indian market.
Sharing his inspiring story with SnackFax, Biraja said, “Whether we have an Indian Brand or not Indians are eating Pizza. At the verge of globalization, every country has to adopt everything.”
Thus, Biraja’s love for burgers and his determination to create something unique and Indian in the QSR realm turned into a successful venture. His “Biggies Burger” would soon become a significant player in the fast-food industry, rewriting the narrative and establishing itself as a symbol of Indian ingenuity and taste.
Growing Beyond Boundaries:
“Are you looking to do the journey all on your own or are you looking forward to creating a team?” Guided by this principle in 2013, Biraja embarked on his inaugural franchise venture, a novel concept for both him and the community. Biraja’s core belief has always centered around sharing and collective growth, a sentiment that led to two of his inaugural franchisees becoming co-founders on his path.
Despite limited capital and a clear vision, Biraja remained steadfast, refusing to allow others’ skepticism to dim the blazing passion within him. He emphasized, “It’s all about the conviction that you bring through the concepts and make them convince to be a part of you.”
With this steadfast belief, he single-handedly nurtured a team from the ground up, even though substantial salaries were not feasible at the time. Up until 2019, every team member was a fresh recruit, often originating as customers who held strong faith in the concept and had the potential to evolve into professionals. Biraja invested significant time in nurturing his initial team, a practice that bore fruit and facilitated exponential growth.
“That was the way i had taken it up, it might be different from other founders but for me it was like heavy conviction on what you’re doing, confidence and transferring that energy to other people,” Biraja said.
Today, Biggies Burger stands tall as a testament to a decade of unwavering commitment to quality ingredients, signature recipes, and affordable prices. With 40 outlets spanning across India, the brand has etched its name into the hearts of burger enthusiasts all over the country. Fueling its journey of growth and success, Biggies Burger has garnered support from two esteemed investors, LetsVenture and Indian Angel Network, raising an impressive sum of INR 55 million. The most recent milestone in their journey was the successful conclusion of a Seed round of funding on September 20, 2022. This achievement marks a pivotal moment in the brand’s evolution, setting the stage for even greater accomplishments in the years to come.
Wastage in the food supply chain is a significant issue with far-reaching implications. From farm to fork, there are various stages where food can be wasted, leading to environmental, economic, and social consequences. However, by implementing effective strategies, businesses can make a significant impact in reducing food wastage.
Reducing wastage across the food supply chain is not only an ethical imperative but also a smart business strategy. The food industry faces significant challenges in managing and minimizing wastage, from agricultural production and processing to distribution and consumption. Food wastage not only impacts the environment but also represents a loss of valuable resources and financial implications for businesses.
Reducing wastage in the food supply chain is of paramount importance as it helps minimize food waste, decrease costs, improve sustainability, and ensure efficient resource utilization. Reducing wastage in the food supply chain is of great importance for several reasons:
1. Environmental Impact: Food wastage contributes to environmental degradation. When food is wasted, all the resources that went into producing, processing, and transporting it are also wasted. This includes water, energy, and agricultural inputs. By reducing wastage, we can minimize the environmental footprint of the food industry and conserve valuable resources.
2. Food Security: With a growing global population, ensuring food security is crucial. Wastage in the food supply chain means that a significant portion of food that could have been consumed is lost. By reducing wastage, we can make more food available for consumption, thereby improving food security and reducing hunger.
3. Economic Efficiency: Food wastage represents a substantial economic loss for businesses. Wasted food translates to wasted investments in production, transportation, and storage. By minimizing wastage, businesses can improve their profitability and efficiency, leading to better economic outcomes.
4. Social Responsibility: Reducing food wastage is a socially responsible practice. It aligns with the values of sustainability, responsible consumption, and ethical business practices. It demonstrates a commitment to reducing inequalities and ensuring that food resources are distributed more equitably.
5. Ethical Considerations: Wasting food when millions of people suffer from hunger and malnutrition is ethically unacceptable. By taking steps to reduce wastage, we can contribute to a more just and equitable society where food resources are utilized effectively to meet the needs of all.
6. Reputation and Consumer Perception: Consumers are increasingly conscious of sustainability and waste reduction. Businesses that actively work to reduce wastage in their supply chains enhance their reputation and attract environmentally-conscious customers. This can lead to increased customer loyalty and support.
8 ways to minimize wastage across the food supply chain
1. Optimize Inventory Management
Implementing robust inventory management systems and practices is crucial for minimizing food wastage. Accurate forecasting, proper storage, and regular inventory audits help businesses maintain optimal stock levels, reduce overstocking, and prevent spoilage or expiration of food items.
2. Improve Supply Chain Visibility
Enhancing visibility across the supply chain enables better coordination and communication between stakeholders. Utilize technologies like tracking systems, sensors, and real-time data analytics to monitor inventory, transportation, and storage conditions. This allows for early identification of potential issues and prompt action to prevent wastage.
3. Enhance Collaboration with Suppliers
Develop strong relationships with suppliers and foster open communication. Encourage suppliers to implement sustainable practices and share information on inventory levels, quality, and shelf life. Collaborative efforts can lead to improved forecasting accuracy, reduced overordering, and better management of perishable items.
4. Implement Quality Control Measures
Ensure strict quality control at every stage of the supply chain to identify and remove damaged or substandard products. Establish clear quality standards and protocols for inspection, sorting, and grading to minimize wastage caused by low-quality or unsuitable products.
5. Optimize Packaging
Rethink packaging materials and design to minimize waste generation. Use sustainable and eco-friendly packaging options that are recyclable or biodegradable. Optimize package sizes to reduce excess material and consider innovative packaging solutions that extend the shelf life of perishable items.
6. Educate and Train Employees
Provide comprehensive training programs to employees to raise awareness about food wastage and its impact. Train staff in proper handling, storage, and preservation techniques to minimize spoilage. Encourage employees to contribute ideas and suggestions for waste reduction initiatives.
7. Implement Donation and Redistribution Programs
Partner with local food banks, charities, or organizations that can redistribute surplus food to those in need. Implement donation programs to redirect edible food that may otherwise go to waste. Establish clear guidelines and processes for safe and efficient donation and redistribution practices.
8. Educate Consumers
Promote consumer awareness and engagement to reduce food wastage. Educate customers about proper food storage, expiration dates, and ways to minimize wastage at home. Provide recipe ideas for using leftovers or slightly blemished produce, encouraging consumers to make the most of their purchases.
Final Thoughts:
Reducing wastage across the food supply chain is a collective effort that requires commitment from all stakeholders. With right efforts and strategies, businesses can make a significant positive impact on both their operations and the environment, fostering a more efficient and sustainable food supply chain for the future.
In today’s digital age, food delivery platforms have become a popular choice for consumers seeking convenience and variety. For food businesses, these platforms provide an excellent opportunity to reach a broader customer base. However, with increased competition, it is crucial to create a strong brand identity that stands out and resonates with customers.
A strong brand identity for food delivery platforms is necessary to differentiate your business, build customer trust and loyalty, create recognition, and establish a consistent and memorable presence in the competitive market.
It helps to communicate your unique value proposition, build an emotional connection with customers, and deliver a cohesive experience across all touchpoints. A strong brand identity sets you apart from competitors and enhances your credibility, ultimately driving customer engagement and long-term success.
Creating a strong brand identity on food delivery platforms is crucial for the success and growth of your business. Here are some key reasons why it is important:
1. Differentiation: Food delivery platforms are highly competitive, with numerous options available to consumers. A strong brand identity helps you stand out from the crowd and differentiate your business from competitors. It allows you to highlight your unique selling propositions, such as the quality of your food, the authenticity of your cuisine, or the exceptional customer service you provide.
2. Trust and Credibility: Building a strong brand identity instils trust and credibility in your target audience. When customers recognize and trust your brand, they are more likely to choose your food delivery service over others. A consistent and professional brand image creates a sense of reliability, indicating that you are a reputable business that delivers on its promises.
3. Emotional Connection: A strong brand identity helps you connect with your customers on an emotional level. By effectively communicating your brand values, story, and personality, you can evoke positive emotions and create a sense of belonging. This emotional connection fosters loyalty and encourages customers to become brand advocates, promoting your business through word-of-mouth and online reviews.
4. Brand Recognition: Establishing a strong brand identity increases brand recognition. When customers encounter your brand across different food delivery platforms, they should be able to easily identify and associate it with your unique offerings. Consistent visual branding, including a recognizable logo, colour scheme, and typography, helps build familiarity and makes your brand memorable.
5. Consistency and Coherence: A strong brand identity ensures consistency and coherence in all your brand communications. It helps you maintain a unified message and visual identity across various platforms, such as your website, social media profiles, and food delivery apps. Consistency reinforces your brand values and builds customer trust, as they know what to expect from your business regardless of the platform they interact with.
6. Competitive Advantage: A robust brand identity gives you a competitive advantage in the food delivery market. It helps you position yourself as a preferred choice for customers who resonate with your brand values, aesthetics, and overall experience. By crafting a distinct and memorable brand identity, you can attract and retain customers, even in the face of fierce competition.
Tips to establish compelling brand identity on Zomato & Swiggy
1. Define Your Brand Personality
Identify the unique aspects of your food business that set it apart from others. Determine the brand personality you want to convey to customers. Are you modern and innovative, traditional and authentic, or health-conscious and sustainable? Define your brand’s core values and use them as a guide when developing your brand identity.
2. Craft a Memorable Brand Name and Logo
Choose a brand name that is catchy, easy to remember, and reflective of your offerings. Design a visually appealing logo that represents your brand’s identity and resonates with your target audience. Ensure that your brand name and logo are consistent across all platforms, creating a cohesive and recognizable brand presence.
3. Develop a Compelling Brand Story
Tell a compelling story about your food business’s origin, values, and mission. Highlight what makes your brand unique and share engaging anecdotes that evoke an emotional connection with customers. A well-crafted brand story helps differentiate your business and builds trust and loyalty among consumers.
4. Create Consistent Visual Branding
Consistency in visual branding is crucial for building brand recognition. Choose a colour palette, typography, and design elements that align with your brand personality and use them consistently across your food delivery platform profiles, website, packaging, and marketing materials. Consistent visual branding enhances brand recall and helps customers associate your brand with quality and reliability.
5. Develop a Unique Tone of Voice
Craft a distinctive tone of voice that aligns with your brand personality. Whether it’s friendly and conversational, professional and authoritative, or playful and humorous, ensure that your tone of voice reflects your brand’s identity. Use this tone consistently in your written content, such as website descriptions, menu items, social media posts, and customer interactions.
6. Showcase High-Quality Food Photography
Invest in professional food photography to showcase the quality and appeal of your dishes. High-quality, appetizing food images can entice customers and build trust in your brand. Use visually appealing images consistently across your food delivery platform profiles, website, and social media channels to create a mouth-watering brand experience.
7. Engage and Respond to Customer Feedback
Actively engage with customers on food delivery platforms by responding to reviews and comments promptly and professionally. Show genuine appreciation for positive feedback and address any negative feedback or concerns courteously and helpfully. This engagement demonstrates your commitment to customer satisfaction and builds a positive brand image.
8. Offer Unique and Personalized Experiences
Differentiate your brand by offering unique and personalized experiences to your customers. Consider adding special touches like personalized notes, customized packaging, or surprise gifts to enhance the overall customer experience. These small gestures create a positive impression and foster customer loyalty.
Final Thoughts:
Creating a strong brand identity on food delivery platforms is crucial for success in the highly competitive market. By building a strong brand identity, you can differentiate yourself, build trust, and ultimately drive growth and success. A strong brand identity not only attracts customers but also fosters loyalty and sets the foundation for long-term success in the food delivery industry.
In a world where culinary experiences have become the epitome of cultural exploration, one brand stands out for its commitment to authentic flavors and unwavering passion for food. North Indian Bhukkads, lovingly known as NIB, has carved a niche for itself in the food industry with its delectable array of North Indian and regional specialty dishes. Let’s take a closer look at the story behind this gastronomic venture.
The Roots of NIB – Founders with a Culinary Dream
At the heart of NIB lies the vision of its Founder, Vaibhav Shrivastava, a dynamic entrepreneur hailing from Bilaspur, Chhattisgarh. From a young age, Vaibhav was captivated by the idea of starting his own business. After completing his education in Indore and Pune, he ventured into the world of entrepreneurship with an e-commerce food store, selling delicacies from across India.
However, it was not until he shifted to Bangalore in 2015 that he fully embraced the world of food and beverages. A childhood dream finally found its wings as he embarked on the journey to establish North Indian Bhukkads.
When asked about the inspiration behind NIB, Vaibhav’s eyes light up with enthusiasm. He reveals, “I may not be a foodie, but I understand what makes good food and what people enjoy. My dream was to create a food brand that delivers authentic North Indian cuisine, connecting people through the joy of flavors.”
The desire to share the rich heritage of North Indian food with the world ignited the spark that led to the birth of NIB.
Tapping into a Diverse Market:
NIB set out with a simple yet compelling mission – to serve and deliver high-quality North Indian and regional specialty food to all. From the spice-rich gravies of Punjab to the aromatic biryanis of Hyderabad, NIB’s menu is a delightful journey through the diverse flavors of India.
With its diverse menu and broad appeal, NIB caters to a wide audience. “Our offerings have something for everyone, from locals craving familiar tastes to immigrants yearning for the flavors of their hometowns,” explains Vaibhav. This approach has enabled NIB to establish a loyal customer base that spans the city’s demographics.
What sets NIB apart is its unwavering commitment to authenticity. The team meticulously sources ingredients and follows traditional recipes to ensure every dish captures the essence of its regional roots. This dedication to genuine flavors has won the hearts of food enthusiasts, making NIB a beloved culinary destination.
Evolving to Greatness:
Since its modest beginnings in 2016, NIB has witnessed tremendous growth. Starting with a tiny 300-square-foot outlet, NIB has now expanded into a fully-fledged restaurant with 70 seating capacity and operates a successful cloud kitchen. The brand has achieved an impressive monthly sales figure of 20 lakhs, a testament to its popularity and quality.
While NIB has risen to great heights, its journey was not without challenges. Vaibhav shares, “Manpower and maintaining food consistency were the primary hurdles we faced. However, we tackled them through rigorous training and hiring processes, ensuring our vision remains untainted.”
Navigating the Storm of Covid-19:
The Covid-19 pandemic presented an unprecedented challenge for the entire hospitality industry. NIB, however, displayed remarkable resilience. The team kept the restaurant running, offering takeaway and delivery services throughout the lockdown. Despite facing initial setbacks, NIB adapted to the new normal and has emerged stronger.
A Vision Beyond Borders:
NIB’s aspirations extend far beyond the city limits. Vaibhav reveals, “Our vision is to establish NIB as an internationally recognized brand, offering the finest Indian cuisine to people worldwide.” The brand is exploring the cloud kitchen model for rapid expansion and is already in the trial phase of launching a QSR brand named ‘Be Bhukkad.’
Vaibhav’s entrepreneurial journey is a testament to his determination and passion for creating something extraordinary. “Entrepreneurship is a lonely path,” he reflects, “but it allows you to build and create something unique, something that leaves a lasting impact.”
North Indian Bhukkads (NIB) is not just a culinary delight; it’s a celebration of flavors, heritage, and the indomitable spirit of entrepreneurship. As NIB continues to conquer palates and hearts, it remains an inspiration for anyone with a dream and a drive to transform it into reality. The journey of NIB from a modest food outlet to a thriving restaurant and cloud kitchen exemplifies the power of passion, authenticity, and resilience in the food business.
NIB’s commitment to delivering authentic North Indian cuisine has won the loyalty of its diverse customer base. By staying true to its roots and maintaining a focus on quality, NIB has successfully navigated the challenges posed by the pandemic and emerged stronger. The vision of NIB’s founder, Vaibhav Shrivastava, to take the brand beyond borders and make it an internationally recognized name is a testament to his entrepreneurial vision and ambition.
In a world where culinary experiences have become a vital part of cultural exploration, NIB has become a symbol of the rich and diverse culinary heritage of India’s North. As it strives to make its mark on the global stage, NIB continues to inspire food lovers and entrepreneurs alike, encouraging them to pursue their dreams and create a lasting impact on the world. The journey of North Indian Bhukkads is a story of passion, authenticity, and the pursuit of culinary excellence.
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