According to a FICCI technopak report, the size of the Indian food services market in India (organized and unorganized) is estimated at INR 3,37,500 crore in 2017 and is projected to grow at a CAGR of 10% over the next 5 years to reach INR 5,52,000 crore by 2022. The food and beverage sector in India is already the largest retail consumption category in India, accounting for approximately 31% of the country's consumption basket, compared to 9% in the US, 17% in Brazil and 25 % in China (www.restaurantindia.in).
With an increase in the consumer's discretionary careful in dine-in services, the demand for better service quality at restaurants is also gaining much attention. Hence, there are several start-ups in fine restaurants and allied technologies. However, there are limited restaurant management training programs, which can help the restaurants to benchmark, innovate, compete, and grow their business. To address the management training needs in this area, this program 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.
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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
To design and manage restaurants post COVID era
A few topics which the program will focus on are as follows:
Menu pricing decisions
Relevant cost analysis to maximize capacity utilization
Process and capacity analysis and restaurant system dynamics
Managing perishable inventory
Role of ICT in restaurant management
Business models, opportunity recognition, planning a market entry, and competitive dynamics.