by Varun Behl | Jan 3, 2022 | The Economic Times
Recently, at one of my restaurants, there was a guest complaint about the delay in delivering the order to guest’s home and they did not enjoy our food this time as much as they always relish. When this complaint came up to the outlet manager of our eatery, he went an...
by Varun Behl | Nov 17, 2021 | The Economic Times
Services are considered to be heterogeneous, intangible, inseparable and perishable – they should be consumed by the guest as and when they are being produced by the person who is offering the service/ the service provider. When one goes to a restaurant or their...
by Varun Behl | Oct 15, 2021 | The Economic Times
We all believe that our customers and guests like to eat delightful and delicious food all the time that is simply the best in the world. Well this may sound very true, though there is a twist or a tweak in the above statement. The reality is more like – “Guests and...
by Varun Behl | Sep 22, 2021 | The Economic Times
Especially keeping hygiene and food safety in mind, many new brands have entered the retail segment using food technology to enhance our food choices at home A walk in a gourmet convenience store in any of the major cities as well as in tier two cities across India...
by Varun Behl | Aug 26, 2021 | The Economic Times
While sales, marketing, branding, menu enhancements do help to draw in customers; restaurants are missing out on taking due advantage of a critical factor that is often overlooked in everyday decision making. There are numerous critical questions that need spot-on and...
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