The size of the food services market in India is estimated to be $48 billion in 2013, as per the Food Services Report 2013 commissioned by consultancy firm Technopak for lobby group National Restaurant Association of India (NRAI). This market is projected to grow at a compound annual growth rate of 11% over the next five years to reach $78 billion by 2018. With an increase in the consumer's discretionary expenditure on dine-in services, the demand for better service quality at restaurants is also gaining much attention. Hence, there are several start-ups in fine dine-in restaurants and allied technologies. However, there are limited restaurant management training programmes, which can help the restaurants to benchmark, compete, and grow their business. To address the management training needs in this area, this programme aims to skill the participants in four primary areas: managing restaurant operations, managing restaurant revenues and menu pricing, design thinking for nurturing innovation and integrated user experiences in restaurants, and strategies for a successful restaurateur.
To equip the participants on restaurant operations management skills
To guide entrepreneurs for start-ups in restaurant space and nurturing innovation
To address the pricing and costing complexities in restaurants
A few topics which the programme will focus on are as follows:
Menu pricing decisions
Relevant cost analysis to maximize capacity utilization
Process and capacity analysis and restaurant system dynamics
Role of ICT in restaurant management.
Business models, opportunity recognition, planning a market entry, and competitive dynamics.