Petpooja POS

  There has been quite some buzz around the future of the restaurant industry. The pandemic has changed the food industry’s approach and is influencing them to revamp the definition of   new normal. Speaking of trends, Cloud Kitchens has been the roaring highlight. It is pretty hard to ignore the revolutionary impact they have made on the restaurant industry. But the real question that arises now is whether they can compete with the conventional Dine-in experience? But before diving into that let's understand  what are Cloud Kitchens & Dine-in Restaurants? Cloud Kitchens , also known as ghost kitchens, are a delivery-only restaurant business model. They do not offer a dine-in option and cater to their customers solely through online delivery. Cloud Kitchens infrastructure basically includes a kitchen set-up and tie up with  food delivery applications . On the Other hand, Dine-In Restaurants are traditional brick and mortar outlets which allow customers to visit the restaurant a

  The pandemic has got everyone to try new things. With the rise in Covid cases across the nation, people have constantly opted for at-home delivery. Well, we can’t lie but it has been quite convenient. However, customers still hope for a sense of community and comfort. Times like these require restaurants to up their game and develop creative ways to cater to the customer’s needs. Customer Loyalty and Satisfaction are now more important than ever for restaurants. In this blog, you’ll find top tips to enhance at-home customer experience and management strategies. 1. Optimise your Menu Your  online menu  should be clear, concise, and crisp. While drafting your delivery menu, we suggest keeping it simple by clearly stating the prices, make different portion sizes for every dish (keeping in mind it can serve a party of one and a family-size meal). In order to create a user-friendly experience, add combos, add healthier options, food options similar to that people cook at home, and suggest

  Being a restaurant just doesn’t mean you cook fantastic food anymore. Sure, the mixture of spices and smell of herbs brought in the customers in olden times, but today along with the kitchen, social media has become an important room to make it work! Running along with the trend of social media is like sitting on a Horse and hoping it will guide itself, which we all know will end up you falling off and the Horse being somewhere it shouldn’t be, metaphorically. Let me share some tips and tools with you to help you understand your audience better! Basics go like this : Post consistently and with a goal in mind. 75% of people purchased a product because they saw it on social media. Stories! Stories! Stories! They should be at least thrice the number of your posts. 68% of consumers are willing to pay up to 15% more for the same product or service if they are assured, they will have a better experience. Interactions, comments + replies, + DMs are the holy trinity. 84% of consumers trust o

  Know the science behind food and wine      “This aged like a fine wine.” How many times have you heard this before? If not anything else, this phrase for sure has aged like a fine wine. But hold on for a moment, why are we talking about wines here? Because as a catalyst, a glass of fine wine with your dining experience will take it on a whole new level. After all, as Julia Child said, “Wine is meant to be with food—that’s the point of it!” Let me take you through the step by step guide of fine wine and dine, starting with: Why do people cook their food with wine?  1. Smell the Aroma . The human nose is one of the finest sensory organs. It works in sync with taste buds to give that unique flavour by blending in chemicals and shooting it up to your brain. When your dish has few dominant flavours, it’s a great idea to mix it with the wines that share those same basic characteristics. Not only will it enhance your flavour, but it will also give a unique blend of aromas, sending yummy sig

  The futuristic tomorrow is here much faster than any of us could have anticipated it to be. With the term, new normal getting older by the day and becoming a reality of life, restaurants are now preparing to change the way their diners eat out. With contactless becoming the new buzzword of our times, restaurants are now pondering on solutions to make zero contact dine-in a reality. Change being the only constant, the  World Health Organization , FSSAI, and the government has issued some standard guidelines and protocols for all restaurants. These include mandatory temperature checks of customers and staff and ensuring the staff wearing masks at all times. Restaurants have now installed sanitizing stations at key touchpoints and layouts and seating have been rearranged to follow social distancing norms to ensure maximum safety of diners. The aim at the end of the day is to ensure that diners actually feel safe inside. It’s imperative to make a more noticeable effort with a social medi