In an interview with BW Retail World, Vikrant Batra, Founder of Cafe Delhi Heights speaks about the expansion plans, the future of the food industry and more
As a food entrepreneur, how do you see the future of the food and beverage industry evolving, and how do you plan to stay ahead of the curve?
I see the future of the food and beverage industry evolving towards more personalised and experiential dining experiences, with a strong emphasis on sustainability and technology.
Staying attuned to evolving consumer preferences and industry trends is a priority in ensuring our ventures remain innovative and relevant. We regularly engage with our customers, seeking feedback and actively listening to their evolving needs. We also regularly keep doing pop-up menus and study the customer response in detail to understand their preferences.
Additionally, we keep a close eye on industry trends, attending conferences, and networking with fellow entrepreneurs to stay informed.
Embracing technology plays a crucial role as well, allowing us to analyze data and identify patterns that guide our decisions. By combining customer insights, industry knowledge, and technological advancements, we aim to adapt and innovate, ensuring our ventures stay ahead of the curve and continue to resonate with our audience.
Can you highlight any upcoming projects or ventures you’re particularly excited about?
Over the next six months, we are thrilled to open six new outlets. Our new venture, Ikigai and Neighbours, is set to offer more than just great food; it aims to be a place where passion and purpose meet, providing an extraordinary dining experience.
How do you define the mission and vision if we talk about the food industry in India?
A customer-centric approach has been paramount in my journey as a hospitality entrepreneur. Understanding and prioritising customer needs form the cornerstone of every decision, ensuring that each interaction results in a memorable experience. Upholding unwavering standards of quality and consistency is non-negotiable.
Creating a positive and empowering work environment contributes to both employee satisfaction and overall business success. Ethical business practices, attention to detail, and a commitment to sustainability underscore the principles guiding my entrepreneurial approach. Finally, a genuine passion for the craft and unwavering dedication fuel the drive for success in this ever-evolving industry.
Our vision is to revolutionise the food industry by setting a new standard for family-friendly dining that combines the best of casual and fine dining experiences. We strive to continuously innovate our menu and offerings, while staying true to our roots and heritage, to remain relevant and appealing to families across the country, spreading its wings over 42 outlets in 13 cities, is now not only nestled in the capital but also Noida, Gurugram, Faridabad, Mumbai, Ludhiana, Lucknow, Chandigarh, Patiala, Amritsar, Dehradun, Hyderabad and Srinagar. We plan to take this legacy forward by making it a global venture and expanding the business on both national and international levels.
What are the trends you are expecting in the coming years?
With more people interested in health and the environment, plant-based foods will become more popular. This includes meat alternatives, dairy substitutes, and snacks made from plants. Ingredients that help with health, like probiotics and superfoods, will also be more in demand. The food industry will likely see more digital ordering, online deliveries, and contactless payments. People are also eager to try different global cuisines and unique flavours.
In recent years, there has been a growing recognition of chefs in the culinary world. How have women chefs in India contributed to the country’s Michelin-starred restaurants?
While there are no Michelin-starred restaurants in India, Indian women chefs have significantly impacted the global culinary scene, particularly enhancing the reputation of Indian cuisine worldwide. Indian women chefs, such as Garima Arora-who became the first Indian woman to earn a Michelin star for her restaurant Gaa in Bangkok, Thailand, and further distinguished herself when Gaa received its second star in December 2023-are at the forefront of this transformation. These chefs are not only gaining international recognition but also redefining Indian cuisine by integrating local ingredients with innovative cooking techniques, thus bringing regional Indian flavours to a global audience. Their achievements serve as a source of inspiration for the next generation of chefs in India, especially young women, encouraging them to pursue their culinary ambitions and potential international success. Through their endeavours, these chefs are establishing new paradigms and showcasing the depth and diversity of Indian culinary traditions on the world stage.
What impact has the Michelin Guide had on the Indian restaurant industry, and how have Indian chefs responded to the recognition?
The Michelin Guide hasn’t arrived in India as of April 18, 2024. This lack of a Michelin presence creates a unique situation for Indian chefs, with the impact being more indirect than direct.
While Michelin stars are absent, some Indian chefs are gaining international acclaim. Examples include Garima Arora (the first Indian woman with a Michelin star for her restaurant Gaa in Bangkok). Indian chefs are showcasing the depth and diversity of Indian cuisine using innovative techniques and local ingredients. This focus on culinary exploration is raising the profile of Indian food globally, making it more recognised and appreciated internationally, even without Michelin stars
