OFF-SUMMERS

PROJECT REPORT ON
QUICK SERVICE RESTAURANT INDUSTRY

PROJECT GUIDE:
Mr. BANDISH MEHTA

SUBMITTED TO:
PROF.HITESH PUNJABI

SUBMITTED BY:
VIJAY MANE- 87
PRIYAM MENGAJI- 89
GURPREET SINGH RIHAL- 100
CHARMI SANGHAVI- 101
SAYALI TADAS- 109
MMS FINANCE (2014-2016)

A PROJECT REPORT SUBMITTED IN PARTIAL COMPLETION

(OFF-SUMMERS) IN MASTERS OF MANAGEMENT STUDIES
 DECLARATION

This is to declare that the study presented by me to Chetana’s R.K. Institute of

Management and Research, in part completion of the MMS-II Semester under
the title “Quick Service Restaurant Industry” had been done under the
guidance of Prof. Hitesh Punjabi. The information submitted in the project is
true and original to best of my knowledge.

Priyam Mengaji
 ACKNOWLEDGEMENT

The following is the documentation of our research on “Quick Service

Restaurant Industry in India” given to us as a Live Project in the partial
completion of my 2-Years degree of Masters of Management Studies.
It gives us great pleasure in expressing sincere gratitude towards our CEO
Mrs. Madhumita Patil & our Director Dr. Jayshree Bhakay for providing us
with state of the art infrastructure to comfortably carry out the project work.
We would also like to express our sincere gratitude towards our industry mentor
Mr. Bandish Mehta who gave us valuable inputs to improve our skill sets in
the corporate world. We wish to express our sincere gratitude to Prof. Hitesh
Punjabi without whose supervision at each stage of research, the task would
not have been accomplished.
 INTRODUCTION

A Quick Service Restaurant (QSR), also known as a Fast Food Restaurant

within the Food industry, is a specific type of restaurant characterized both by
its fast food cuisine and by minimal table service. Food served in fast food
restaurants typically caters to a "meat-sweet diet" and is offered from a limited
menu; is cooked in bulk in advance and kept hot; is finished and packaged to
order; and is usually available ready to take away, though seating may be
provided. Fast food restaurants are typically part of a restaurant chain or
franchise operation, which provisions standardized ingredients and/or partially
prepared foods and supplies to each restaurant through controlled supply
channels. The term "fast food" was recognized in a dictionary by Merriam–
Webster in 1951.

Arguably, the first fast food restaurants originated in the United States
with A&W in 1919 and White Castle in 1921.Today, American-founded fast
food chains such as McDonald's and KFC are multinational corporations with
outlets across the globe.

Variations on the fast food restaurant concept include fast casual

restaurants and catering trucks. Fast casual restaurants have higher sit-in ratios,
and customers can sit and have their orders brought to them. Catering trucks
often park just outside worksites and are popular with factory workers.

The Indian QSR Industry is growing rapidly. It is a reflection of the change in

the lifestyle, food habits & consumption pattern of the population. The
incidences of dining out, ordering from home as well as takeaways is rising,
creating an opportunity to cater to a wide mass of population. What was once
the domain of Upper class, singles or forced bachelors has percolated to all
echelons of the society. The incidences and values differ substantially, but
penetration of such consumption habits is widespread and on the increase.
Although an urban phenomenon, the pattern is also emerging in rural areas with
better connectivity, increased vehicle ownership and rise in income levels. In a
country with more than a billion people, opportunities in India are abound. This
has led to a rapid growth of the QSR Industry. However, simultaneously, it has
created a canvass that has many failures and carcass. Several outlets have been
closed, a large number are struggling, still a large number are just about
surviving and a lot many have not been able to find their feet. There are a lot of
them who are successful, but, more importantly, there is almost a complete
absence of national chains, except for two cafes, three to four international
chains and a few regional chains. Even these are a very recent phenomenon and
many of them are struggling. This indicates to the fact that just having a lot of
opportunities is not enough. These opportunities need to be harnessed and
converted into profitable enterprises. This report is an attempt to understand the
Industry, its key success factors and draw a framework for developing a road
map for success.
HISTORY OF QSR
 SEGMENTATION OF THE FAST FOOD INDUSTRY

SIZE OF THE QSR INDUSTRY

Even with a contribution of just 2.3% to India’s GDP, the Food Services market
is worth INR 247,680 crore (USD 48 billion). It comprises food services in the
organized sector (i.e. chain and licensed standalone players across quick service
restaurants, fullservice, casual and fine dining restaurants, hotels, bars and
lounges, cafés, and frozen dessert formats) as well as the unorganized sector (
dhabas, street stalls, halwais (sweet shops), roadside vendors, food carts, etc.)

The industry can be divided into six formats, viz. Frozen dessert (including Ice
Cream and frozen yogurt), Café (including Bakery),QSR (quick service
restaurants), CDR (casual dine restaurants), FDR (fine dine restaurants) and
PBCL (pub, bar, club, and lounge).
Market Share of QSR in Food Services Industry

Share in market
PBCL
(2013)
café
4%
12%
fine dine
4%
casual
dine
31% QSR
43%
frozen
dessert
6%

(source: Technopak analysis, 2014)

Share in market (2018)

PBCL café
fine dine 3%
3% 11%

casual dine
27%

QSR
frozen 51%
dessert
5%

(source: Technopak analysis, 2014)

Market size of organized industry

1600
1400
1200
1000
(in rs billion) 800
600 2013
400
2018
200
0
café QSR frozen casual fine dine PBCL total
dessert dine market
organised industry

(source: Technopak analysis, 2014)

CAGR of organised industry

CAGR
20%
18%
16%
14%
12%
10%
8% CAGR
6%
4%
2%
0%
café QSR frozen casual fine PBCL total
dessert dine dine market

(source: Technopak analysis, 2014)

Chain market size

Quick Service Restaurants (QSRs) have been a key segment for the Indian Food
Services market and have grown over the years. A number of international QSR
chains have flocked to India over the past few years, with specific cuisines and
product offerings, fuelling the market’s growth.
The entry of a number of players into the QSR space has widened the chain
market to an estimated size of INR 5,500 crore (USD 1,060 million) in 2013.
Further, this is projected to grow at a CAGR of 25% to reach INR 16,785 crore
(USD 3,230million) by 2018. This segment is expected to witness increased
activity via market expansion and entry by various players.
CHAIN MARKET SIZE

350
300
250
200
(in rs billion)
150
100 2013
50 2018
0

chain market size

(source: Technopak analysis, 2014)

CAGR of chain market

CAGR
30%
25%
20%
15%
10% CAGR

5%
0%
café QSR frozen casual fine dine PBCL total
dessert dine market

(source: Technopak analysis, 2014)

Licensed standalone market

1200

1000

800

(in rs billion) 600

400
2013
200 2018
0

licensed standalone market size

(source: Technopak analysis, 2014)

CAGR of licensed standalone

CAGR
20%
15%
10%
5%
CAGR
0%

(source: Technopak analysis, 2014)

 QSR chain-outlets presence

Metro Cities
18%
Mini Metro Cities
35%
10% Tier-1 Cities

Tier-2 Cities
37%

QSR chains Sales mix-Dine In v/s

Non-Dine In

Dine In
14%
Takeaway
19% Home Delivery
67%

QSR chains-SKU mix

7%
13%
Food
Beverage
80% Dessert

(Source: Technopak Analysis, Industry)

KEY PLAYERS IN THE QSR INDUSTRY
 DEMAND DRIVERS
Before you place any bets on your business endeavors, it is important to understand the forces
that will drive consumers to purchase your products or pay for your services. These forces are
known as market drivers, and can be defined as trends that cause markets to develop and
grow. Although nearly anything you could think of could serve as a market driver, let’s take a
look at the demand drivers for the QSR Industry:

1. GDP GROWTH

Gross domestic product (GDP) is defined by the Organisation for Economic Co-
operation and Development (OECD) as "an aggregate measure of production equal to
the sum of the gross values added of all resident, institutional units engaged in
production (plus any taxes, and minus any subsidies, on products not included in the
value of their outputs.”

(Source: www.rbi.gov.in)
2. CONSUMER BASE & AGE COMPOSITION

Consumer base
80.00%
64.90% 63.70% 63.20%
60.00%
Percentage

40.00%
20.20% 20.60%
15.80%19.30% 16.10% 16.20%
20.00%

0.00%
2007 2012 2017e
Year Sec-A Sec-B Others

Age Composition (2012)

8%
0-14 years
29%
15-34 years
27%
35-59 years
60+ years
36%

Age Composition (2020-

proposed)
0-14 years
15-34 years
11%
25%
35-59 years
29%
60+ years
35%

(Source: Census of India)

 3. DISPOSABLE INCOME

The amount of money that households have available for spending and
saving after income taxes have been accounted for is known as Disposable
Income. Disposable personal income is often monitored as one of the many
key economic indicators used to gauge the overall state of the economy.

For example, let's assume your household’s personal income includes

$100,000 from salaries and you are paying at the 35% tax rate. Your
household's disposable income would then be $65,000 ($100,000 -
$35,000). Economists use DPI to gauge households' rate of savings and
spending.

Disposable Income (Annual)

25.00%

21.33%
19.56%
20.00%

15.50%
14.35% 14.72%
15.00%
Growth rate

12.73% 12.20%

9.58% Disposable Income

10.00%

5.00%

0.00%
FY05 FY06 FY07 FY08 FY09 FY10 FY11 FY12
Financial Years

(Source: www.rbi.gov.in)
 4. CONSUMER PRICE INDEX

Consumer Price Index (CPI) measures changes in the price level of a

market basket of consumer goods and services purchased by households.

The CPI is a statistical estimate constructed using the prices of a sample of

representative items whose prices are collected periodically. Sub-indexes
and sub-sub-indexes are computed for different categories and sub-
categories of goods and services, being combined to produce the overall
index with weights reflecting their shares in the total of the consumer
expenditures covered by the index. It is one of several price indices
calculated by most national statistical agencies. The annual percentage
change in a CPI is used as a measure of inflation.

Consumer Price Index (Annual)

10.4%
10.2%
10.2%

10.0%
Growth rate

9.8%

9.6% 9.5% CPI

9.4%

9.2%

9.0%
FY13 FY14
Financial Years

(Source: www.rbi.gov.in)
 5. Naukri.com JOB SPEAK INDEX

Hiring trends in the job market on a Yearly and Quarterly basis from 2009-2014:

Naukri Job Speak Index (Annual)

40.00%
30.70%
30.00%
16.35% 20.00%
13.85%

Growth
9.36% 10.29%
10.00%

0.00% Naukri.com's Job Speak Index

-10.00%
-13.89% -20.00%
FY09 FY10 FY11 FY12 FY13 FY14
Financial Years

Naukri Job Speak Index (Quarterly)

25.0% 30.0%

14.5% 20.0%
13.4%
10.9% 9.5%
5.7% 4.8% 6.0% 5.7% 7.1% 10.0%
Growth rate

2.8% 3.1%
0.8% 0.6%
0.0%
-0.6%
-2.2% -1.2%
-1.3% -1.5% -2.4%
-3.1% -3.8%
-7.4% -10.0% GROWTH
-10.9%
-20.0%

-27.4% -30.0%

Quarter ended

(Source: www.naukri.com)
 SPECIALITY RESTUARANTS
Food is not only of the fundamental requirements for sustaining life. It also
stands for nourishment, love, bonding, culture, sensorial pleasure and much
more. Four thousand workers and associates at speciality restaurants bring this
belief to work every day, creating a special experience for guests and stake
holders, with the magic of food. Specialty Restaurant Group was created in
2000, when a group of INVESTOR bought the four restaurant chains
from Ruby Tuesday. The INVESTORS, who were former employees of Ruby
Tuesday, included the company's current CEO, James CarMichael, who is
credited with having led the buyout from Ruby Tuesday
Speciality Restaurants is a leading player in the fine dining industry with
restaurants across India and Bangladesh. Its flagship brand, Mainland China,
serves authentic cuisines of Chinese provinces through 52 restaurants in 25
cities in India and 1 restaurant in Dhaka, Bangladesh.
The group co brand consists of Oh! Calcutta, serving authentic flavours from
Calcutta. Sigree Global Grill which brings grilled flavours from all over the
world to the live grill at each table and sweet Bengal, authentic Bengali sweets
made with pure cow’s milk by artisans from Bengal.
In recent moves, the group has ventured into casual dining and lounge for the
young-at-heart target audience with power brands. Café Mezzuna-All Day Bar
and Kitchen and Hoppipola. By offering new age, global flavours and vibrant
service. The group is exploring new horizons in today’s growth markets.
Other successes of speciality restaurants include the Brands Haka Machaan,
kix,shack and Flame &Grill.
http://www.speciality.co.in/

Mainland China
The kingdom of flavours lying beyond the Great Wall of China is a vast treasure
of ingredients Spices and sauces, matched in distinct and numberless ways in
different provinces. Mainland china brings the varied harmony of flavours, with
authentic ingredients and recipes hand-picked by master chefs from china.
Leverage the equity of Mainland China
• Leverage the brand equity enjoyed by Mainland China brand by expanding in
new locations in Metro and Tier 1 cities selectively undertake expansion plans
in line with Macroeconomic Developments.
Expansion Plans
Plan to expand new restaurant formats such as Combos and Multi brands
Include snack menu and keep restaurants open through the day in Malls
Increase Cover Turnover. “Mainland China – Asia Kitchen” to open soon in
Oberoi Mall, Goregaon, Mumbai as all day format.
In FY2014, we served more than 3.3 million guests at our restaurants.

Oh! Calcutta
With a rare that celebrates Calcutta’s melting pot of cultures, Oh! Calcutta’s
appeal reaches out to food connoisseurs far beyond Bengalis looking for the
flavour of home .Authentic Bengali flavours also find contemporary expression
in the form of small bites or the canapé grilled and steamed specialities and
more. The brand caters to ever growing demand of the discerning Indian Guest
to venture out beyond the Tandoori Chicken and Makhani Daal.

Mezzuna
All day bar and restaurant, serving International cuisine, was launched in April
2013.The trend of this young TG (19 – 26 years) with high disposable income is
“chilling – spending time in an informal vibrant setting” - drinking out with
friends and having finger food. Consultants/ Chefs from Europe and
recruitments from Best Hotels/Restaurants in India.
All day casual dining - Higher Cover turnover as timing is longer (open
between 9 am to 12 midnight)
Cuisines encompassing Mediterranean, Moroccan, East Asian, Continental,
Spanish, Mexican and Italian flavours with a fantastic range of liquor which is
of prime importance. Within a year of opening has been awarded – Times Foods
Awards for 2014 in
Pune in the following category:
• The Best All Day Dining Restaurant
• The Best Pizza

Sigree Global Grill

Global Grill is a delicious storm of flavours from all corners of the earth.
Unlimited starters like Malaysian satays, Mexican grills, Japanese yakitori,
American barbecues are served at the Live Grills on each table. They set a
lively pace of flavours with conversations and a limitless course of seasoned
seafood, tender meat and crunchy vegetables turning over live charcoal fire.
The main course buffet spreads across continents with an eclectic balance of
Pad Thai, Moroccan tagine, KhauSuey, Italian Lasagne and more. Royal
Shawarma and Biryani also enjoy pride of place.
A Live Pasta counter with chefs tossing pasta in fresh sauces provides more
food for all senses. French confections vie with royal Indian desserts as a sweet
climax to an almost endless, worldwide journey of flavours.
We must be doing something right –Barely over a year old and Global Grill has
won the Times Good Food Awards for Best Multi Cuisine Buffet in Mumbai. It
has opened its second outlet in Mumbai besides being in Chennai and
Bangalore.

A new concept of dining and latest addition to the group portfolio serving a
melange of fresh, grilled flavours from all around the globe like Mediterranean,
Oriental, Spanish, Mexican and Indian cuisine. Live grills on each table -
Unlimited starters that sizzle and grill on each table. Display kitchen and
interactive cooking, enhanced by the thrilling and skilful by master chefs.
Dramatic ambience of fresh ingredients and exciting culinary styles. Plans to
expand the number of outlets given the encouraging response.

BALANCE SHEET 2014

 FINANCIAL OVERVIEW

FINANCIAL RATIOS

Source: technopak report 2014

Net profit of Speciality Restaurants declined 51.87% to Rs 3.22 crore in the
quarter ended December 2014 as against Rs 6.69 crore during the previous
quarter ended December 2013. Sales rose 17.76% to Rs 79.11 crore in the
quarter ended December 2014 as against Rs 67.18 crore during the previous
quarter ended December 2013.

Particulars Quarter Ended

? Dec. 2014 Dec. 2013 % Var.
Sales 79.11 67.18 18
OPM % 10.73 16.25 -
PBDT 10.44 13.64 -23
PBT 3.96 8.92 -56
NP 3.22 6.69 -52
Powered by Capital Market - Live News
 JUBILANT FOODWORKS
Jubilant FoodWorks Limited (the Company) is a Jubilant Bhartia Group
Company. The Company was incorporated in 1995 and initiated operations in
1996. The Company got listed on the Indian bourses in February 2010. Mr.
Shyam S. Bhartia, Mr. Hari S. Bhartia and Jubilant Enpro Private Ltd. are the
Promoters of the Company.
The Company & its subsidiary operates Domino’s Pizza brand with the
exclusive rights for India, Nepal, Bangladesh and Sri Lanka. The Company is
India’s largest and fastest growing food service company, with a network of 844
Domino’s Pizza restaurants (as of February 05, 2015). The Company is the
market leader in the organized pizza market with a ~70% market share in India
(as per Euromonitor data published in 2014).
The Company launched Dunkin’ Donuts in India in April 2012 in Delhi. The
Company has 50 Dunkin’ Donuts restaurants in India (as of February 05,
2015).With the launch of Dunkin’ Donuts in India, the company is now well
poised to address two distinct non-competing segments of the Food Service
Industry in India, namely the home delivery of Pizza’s market and the all day
part food and beverage market.
Dunkin’ Donuts is the world’s leading Donuts, baked goods and coffee with
market leadership in Donuts, regular/decaf drip coffee, iced coffee, hot
flavoured coffee, bagels and muffin categories.
Dunkin’ Donuts (DD) in India is positioned as a Food Café, occupying the
sweet spot between Cafés and quick service restaurants. DD serve a wide range
of Donuts, Dunkin’ Donuts Original Blend drip coffee; Espresso coffee based
beverages such as Cappuccino and Latte, Milkshakes, Smoothies, Iced Teas, as
well as a delectable range of Burgers, Wraps, Sandwiches and side-bites. Each
Dunkin’ Donuts restaurant is designed with care and brings alive the brand’s
International, youthful, colourful and playful brand personality. The restaurants
offer its young guests a great ambience to catch up with their friends and family
in a relaxed and comfortable environment. And yes, Dunkin’ also serves the
world’s best Donuts.
CHALLENGES FACED BY THE QSR INDUSTRY IN INDIA
Food price inflation is a key factor affecting the consumer food services market,
and is impacted by delayed monsoons, the economic slowdown, and
unfavorable demand-supply conditions. It keeps fluctuating and reached a peak
of 18% in2010.

The QSR market has many small and mid-size unorganized players competing
with large chain players. This fragmented market reflects a number of
challenges, including unclear format segmentation, varied consumer options for
eating out, and the lack of best practices for food services outlets.
 Manpower is a big challenge in the food services market, with an attrition
rate of 25-30%.
 High real estate and labor costs tend to impact store profitability.
 The industry’s supply chain is fragmented in nature and marked by the
presence of multiple intermediaries. The lack of appropriate
infrastructure, inadequate technologies, and the non-integration of the
food value chain are factors key to the wastage of nearly 30-40% of
prepared food across the supply chain.
 In India, obtaining the requisite licenses, e.g. health license, food safety
license, police license, No Objection Certificate (or NOC, from the fire
department and the state pollution control board), etc. is a major obstacle
hindering the smooth operation of a restaurant. The process is not
centralized as yet and requires filing applications with individual
stakeholders, which involves a lot of paperwork and is a time-consuming
activity.
 The Indian restaurant industry is burdened with multiple taxes like VAT,
excise, and service tax, besides different state taxes, which add up to 20-
25% of the bill value.
Top Trends for 2015

1. Growing Demand for Takeaway and Home Delivery Services

The demand for takeaway and home delivery services has swelled over the
years across all formats and cities, driven by factors like increasing time
poverty, long travel times, increase in the number of working women and a
consequently greater dependence on prepared food, a younger population,
higher disposable incomes, increasing all-round efficiency of the delivery
business in India in terms of the order taking process, the packaging, the
delivery time, coverage, and value offers, and the growth of online channels.

Additionally, the ease of communication has spurred demand for takeaway and
delivery channels, and has in turn encouraged operators to trigger formats that
are purely focused on maximizing revenues earned through this channel, e.g.
Domino’s Pizza, Pizza Hut Delivery, etc. Food service operators are also
investing substantially in delivery infrastructure to facilitate higher efficiencies
and reduce transaction costs.
For example, McDonald’s, which only launched its home delivery service
(McDelivery) in India in 2004, also invested USD 0.55 million in 2007 to
strengthen this delivery channel and widen its reach across the Indian market.
Thus, the home delivery segment is evolving, with growth estimated in the
range of 30-40% over the next five years. Food service operators are trying their
hand at the home delivery format as an added revenue stream which, on
average, adds 10-20%. The potential of the delivery format has also gained
traction with the evident success of prominent pizza chains in India which have
derived 40-65% of their revenues from this format.

2. Role of Apps and Web-based Ordering

With the growth in computer literacy and access to smartphones and the
Internet, the home delivery business is all set to grow. Domino’s Pizza is
leading this change from the front; of its total reported revenue of INR 385
crore in third-quarter 2013, about 50% came from the delivery business. Again,
14% of the total delivery sales (~INR 27 crore) were made through online
channels, through both mobile apps and online ordering. Although the mobile
app business, started in 2012, only contributes about 10% of the online business
(which started in 2011), Domino’s Pizza expects this to double within a year.
About a million apps have already been downloaded, as per the company’s
claims. This is line with the experience of other retailers, who are realizing the
potential of the e-tailing opportunity in India against the brick-and mortar
format.

3. Delivery-focused Websites
While Domino’s Pizza has gone ahead with its own website and app, other
operators are also tapping the food delivery market. Many players have joined
hands with specialized delivery portals like FoodPanda, Tastykhana, JustEat,
etc. as a means of testing waters. These businesses work on a commission-based
model. The advantage to the consumer is that he can access multiple restaurants
through a single website/mobile number, and that these companies often
negotiate exclusive offers in terms of value from the restaurants.
Zomato, India’s premier restaurant rating website, has also realized the potential
of the home delivery business in India, and has developed a model whereby
they have combined the brand visibility on Zomato.com with the third party
administration of the delivery/dine in business.

4. Do-it-yourself Health
There are people heavily into gluten-free, who care about [genetically modified
organisms], who want low-fat or organic items. Health-minded consumers often
gravitate to places like Subway, Panera Bread, and Chipotle Mexican Grill that
allow them to customize their orders, thus choosing their own healthful options.
This extends to vegetarians and vegans, who are not only seeking healthier
foods, but also have animal rights on their minds.
5. Convenience Food gaining share in the menu
For Quick Service Restaurants (QSRs) players, convenience and consistency is
a core deliverable.
International players like McDonalds, Pizza Hut, Domino’s Pizza, KFC, etc.
prefer to use varied forms of convenience foods either as a part of their recipe or
as the final serving to the consumer. Tomato Ketchup and other sauces, for
instance, are used as an accompaniment, while frozen patties and sausages as
recipe ingredients, and frozen French fries and wedges as side dishes. The food
service industry has registered swift growth in the past decade, with both
international (McDonald’s, Pizza Hut, Domino’s Pizza, etc.)and homegrown
chains (Mast Kalandar, Rajdhani, Kaati Zone, Haldiram’s, etc.) booming.
It is projected to grow further, at a double-digit rate, over the next five years.
This has encouraged both budding entrepreneurs and existing businesses to
venture into this sector and glean knowledge from existing players in order to
replicate their success. Among such knowhow is an exposure to and adoption of
convenience foods. We now have well established companies which provide
sauces, dairy products, processed meats, frozen foods, ready-to-eat, ready-to-
cook, pickles etc. of a very high quality manufactured in plants of international
standards. The availability of these ingredients in the market has in turn aided in
the growth of the foodservices industry as a whole, with more and more chefs
now believing in “smart” selection of ingredients therefore procuring
ingredients at different levels of finishing, based on their importance in the
recipes.
6. Social Media Stimulating the Brand Connect

The connection between end-consumers and businesses has always played a

pivotal role in the development and growth of any business. For consumer-
driven segments, such communication becomes ever more important as it
provides a platform by which operators can gauge the pulse of consumers. This
helps businesses pull the right strings in terms of tapping into consumer
behavior.
India has a median age of 26 years. The use of social media is part of this young
population’s lifestyle as this has become the preferred mode of expressing
views, seeking opinions, and sharing feedback. The youth immediately connects
with brands which are seen to be “socially” active as well as interactive. Since
the youth forms the bulk consumer for most foodservice operators today, social
media has evolved as the medium of choice for connecting with their
consumers.

F&B Brand Num ber of Facebook fans Avg. no. of posts per month
 7. Emergence of New F&B Destinations
While malls and high streets have been the traditional locations for F&B outlets,
a new breed of food-centric destinations is emerging. Popularly dubbed “Food
Hubs”, they typically have zero or negligible retail/entertainment quotient. In
turn, these locations depend on commercial and residential catchments; the
concentration of F&B offerings also makes them a destination of choice for
foodaholics.
8. Airports
Over the past few years, Indian aviation has seen plenty of twists and turns.
However, airline traffic in India has been registering a continuous growth in
both the domestic and international segments.
This increase in traffic has necessitated the growth of infrastructure in the form
of new airports as well as bigger terminals at existing ones. Since F&B is an
important component of such terminals, this is expected to create many new
opportunities for F&B operators in the years to come.
 BIBLIOGRAPHY

www.rbi.gov.in
www.speciality.co.in
www.jubilantfoodworks.com
www.naukri.com
www.cbfcindia.gov.in
www.technopak.com
 CERTIFICATE

This is to certify that the study presented by Priyam Mengaji to the Chetana’s
R.K. Institute of Management and Research, in part completion of MMS-II
Semester under the title “Quick Service Restaurant Industry” has been done
under the guidance of Prof. Hitesh Punjabi.

The project is in the nature of original work that has not so far been submitted
for any Course of Chetana’s R.K. Institute of Management & Research or any
other University / Institute.

Prof. Hitesh Punjabi Mr. Bandish Mehta

(Academic Guide) (Industry Mentor)