Food Trend News

Two Main Trends Shaping the Fast Food Restaurants In 2019

Evolving life, urbanization, and rising nuclear households have long supported the upward pattern of the restaurant market in India. The QSR’s (Fast Service Eating places) and the informal eating places collectively represent over 74 percent of the market and are rising exponentially. The QSR trade has spearheaded restaurant developments equivalent to enlargement to small cities in India, and completely different codecs reminiscent of dine-in, in-mall shops, and drive-thrus, which has offered the purchasers easy accessibility to consuming out.

Moreover, as a result of rising publicity to global cultures and life, Indians have begun experimenting with meals. They’re creating their tastes for various cuisines, aside from traditional Indian delicacies. The final yr witnessed the QSR industry growing at over 6 percent CAGR, and year 2019 appears much more promising. The following traits are anticipated to drive this progress and make 2019 an outstanding 12 months for the business.

Ghost eating places ship meals solely and would not have an eating space, which makes their operations nimble and extra sustainable. These are on the rise, and their numbers will proceed to extend in 2019. Ghost eating places provide an unlimited number of cuisines, are faster, and one can choose something – from biriyani and burger to pasta. On-line orders, meals supply, and take away meals go to make an enormous chunk out of the meals business’s income this 12 months.

Meals supply purposes have been a severe success within the metros, and are gaining a reputation in different cities as effectively. College students and dealing class, who don’t have sufficient time on their hand for a house cooked meal, make up the overwhelming majority of customers.

About the author

Alfred Myers

Alfred is leading the food trend column. He is a big foodie and a fantastic cook, and this enhances the quality of his articles. In his free time, we always have a good conversation of what food is trending and what not. His ideas are unique and noteworthy. His articles reflect the charm of his characteristics. He has been working with us for 6 years now.


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