AD Singh, Hospitality News, ET HospitalityWorld


AD Singh, founder and chief executive of the Olive Group restaurant group, believes deals and discounts that lure customers to businesses and concepts built around “the best in quality food and dining experiences” are losing out.

ANNOUNCEMENT SinghFounder and Managing Director of Olive Group of Restaurants said the organized restaurant industry in the country needed to identify and weed out companies based on “destructive concepts”.

He said these destructive concepts built around “values ​​and customer base” pose a great threat to the survival and sustenance of genuine businesses that provide “quality food and dining experiences” to customers. Singh was speaking to ETHHospitalityWorld on the sidelines of the ETHW F&B Summit and Nightlife Awards.

“The business models of many companies India are built around their ratings and customer base which is created by offering discounts and offers. It first started with delivery and then moved into dining in space. It’s really destructive,” he said.

He said it’s the deals and discounts that drive customers to these businesses and the concepts that are built around “the best in quality food and dining experiences” lose out.

Singh said these businesses also depend on the restaurant industry for their survival and therefore it is important to identify and isolate them from the ecosystem.

He said industry associations like National Restaurant Association of India (NRAI) are currently trying to resolve the problem through dialogue with those who engage in such practices and must consider corrective measures if these attempts do not produce results.

Earlier, taking part in a panel discussion on “Challenges and benefits of setting up a restaurant in India”, Singh said the F&B ecosystem in the country is “quite bumpy” due to the unpredictability of policies. governmental. He cited the sealing campaign in Delhi a decade ago which led to the closure of commerce in many areas of the national capital, followed by the closure of highway bars and restaurants; and the latest fracas of excise policy.

Participating in the same discussion, Kabir Suri, MD, Azure Hospitality and President of NRAI said a lot of a restaurateur’s time is wasted on things other than business because of the raj license that exists in the country. He said that each state in India is an independent country as far as excise and bar licenses are concerned.

While the restaurant industry is the second largest employer after indian railwaysthe industry is not getting the importance and attention it deserves from the government, he said.

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Cecil N. Messick