Petpooja POS

  Only 2 out of 10 outlets in India are partially conscious of the consequences of food segregation practices. A significant portion of edible food that is chucked away can be diverted from the fate of the landfills and be put on the plates of the underfed. Alarmingly, the UN has reported that ‘about 190 million Indians remain undernourished. It is further estimated that the value of food wastage in India is around ₹92,000 crores per   annum .’ Restaurants are one of the major stakeholders in the food value chain who will play a critical role in food wastage and will have to step up to minimize global food waste. Whether in the form of processed, semi-processed, or raw edible products going to human consumption, the amount of food wasted each year will rise by a third by 2030 if no appropriate measures are taken. So, today in the light of World Food Day, here are 7 Tips we wish to give our Restaurant Industry on efficiently managing food wastage:  Food Donation : In a wor...

  Cloud Kitchens With the coronavirus pandemic hitting the world hard, consumer behavior has seen a major shift. Candle-lit dinners, night out at bars, and evenings at cafes are long forgotten. The new normal is bringing in new changes with the food industry witnessing a major boom in cloud kitchens or otherwise referred to as ghost kitchens. In these unforeseen times,  Restaurant management systems   that allow diners to enjoy restaurant-like food at the comfort of their abode have emerged as champions to solve the woes of the current scenario. So, how are these spaces different from other restaurants? Cloud kitchens are uniquely tech-enabled spaces that solely cater to online delivery/ pickup orders so that high rentals and reduced margins can be managed effectively. Allowing more flexibility, these virtual restaurants have the potential to assess and constantly re-evaluate what they are offering, eventually leading to lower costs and reduced risks.  With the virus...

Much has been written about contactless dining with everyone and their grandfather joining the contactless dining fray. This is turning out to be similar to the post-lockdown land-grab for grocery delivery. From payment startups to table reservation and delivery aggregators, every company has a horse in the race.  “The post COVID era would see the advent of Hospitality 2.0 at restaurants and other establishments, not just from an operations perspective, but also in terms of the factors determining excellence. From aligning a restaurant to the new social distancing guidelines to adapting new strategies and approaches to secure a strong come-back with digital alternatives”- Ankit Merhotra, DineOut While the jury is still out on whether “Hospitality 2.0” can sustain, this happened at the NRAI (National Restaurant Association Of India): In the start of May 2020, NRAI president Anurag Katriar rubbished contactless dining. He compared it to someone saying “Can I have chilli chicken witho...