|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Casual and comfort fine dining set to drive hospitality sector growth
|
|
Monday, 31 August, 2026, 08 : 00 AM [IST]
|
|
Anurag More, Mumbai
|
The Indian hospitality and food and beverage sector is poised for a more experiential, personalised and technology-driven future, with casual and comfort fine dining expected to emerge as key growth segments, according to Roshan Seth, Corporate Executive Chef and General Manager – F&B Operations, Ramee Group of Hotels.
Speaking about the evolving dining landscape, Seth said that today’s travellers are increasingly seeking meaningful culinary experiences and memorable dining moments. He believes that nostalgia-driven offerings, centred on familiar and traditional flavours presented as accessible luxury, will gain traction rather than menus focused solely on reinventing familiar dishes.
Indian consumers, meanwhile, are becoming increasingly adventurous while remaining deeply connected to local flavours. Seth noted that global cuisines such as pasta, sushi and Asian specialities are becoming increasingly popular and are finding their way into everyday consumption, including children's tiffin boxes. At the same time, consumers are seeking authentic regional dishes and flavours alongside international culinary experiences.
This shift in consumer behaviour is also influencing the way restaurant concepts are designed across hospitality properties. According to Seth, Indian consumers are now more well-travelled and informed, creating demand for immersive dining experiences that combine local storytelling, customisation and emerging gastronomic trends.
Ramee Group of Hotels is balancing regional and international offerings by building on its culinary heritage while responding to evolving consumer preferences. Its portfolio includes authentic Indian cuisine ranging from Gujarati specialities in Bhuj and Surat to South Indian fare at Muttuswami and Malabari cuisine at Kerala Kitchen. The group aims to bridge authentic regional roots with contemporary dining experiences built around familiar flavours and memorable culinary moments.
Sustainability and responsible sourcing are also becoming increasingly important to the group's F&B strategy. Seth said Ramee is collaborating with MSMEs for spices and healthy minibar offerings, while also working with small cooperatives of cheese and chocolate manufacturers. The initiative supports the “Vocal for Local” approach and focuses on providing diners with greater transparency around ingredient sourcing.
On the workforce front, Seth identified attracting and retaining skilled talent as one of the hospitality sector's biggest challenges. With fewer young professionals viewing hotel management as a preferred career and many exploring technology and AI-driven opportunities, the industry needs to create stronger pathways for career development and long-term growth.
Ramee Group is addressing this challenge through continuous training, auxiliary skill development, cross-functional learning and career progression. Seth said the group's focus on employee development has helped build a strong workforce, with several team members remaining with the organisation for nearly a decade.
Maintaining consistency across multiple hotel properties and restaurant brands remains another priority. The group relies on regular quality audits, standardised operating procedures and close monitoring to ensure uniform standards in food quality, safety and guest service.
As Ramee expands into new markets, including North India, the group is adopting a localisation strategy while retaining its core brand identity. Around 70 per cent of menus remain standardised across properties, while the remaining 30 per cent is dedicated to regional delicacies and local preferences. This approach allows the group to incorporate regional flavours, spices and culinary traditions while maintaining the signature Ramee experience.
Collaborations with executive chefs, local producers and food brands also play an important role in strengthening the group's culinary offerings. Such partnerships help bring authenticity, seasonal ingredients and distinctive flavours to festive and specialised menus while enhancing guest engagement.
Looking ahead, Seth expects India's hospitality and F&B industry to become increasingly experiential, personalised and technology-led over the next five years. He believes consumers will increasingly seek customised dining experiences supported by AI and digital innovation.
Ramee Group aims to strengthen its position in this evolving landscape by embracing technology to enhance guest experiences, optimise operations and continuously develop its culinary and service offerings.
The group's future investment priorities include expanding successful restaurant brands through franchise-led growth models, including franchise-owned, company-operated (FOCO) and franchise-owned, franchise-operated (FOFO) formats. The strategy is aimed at enabling faster market expansion while maintaining brand consistency, operational excellence and sustainable profitability across both existing and new markets.
|
|
|
|
|
|
|
|
|
|