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Sustainability, tech and consumer expectations reshape hospitality industry
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Thursday, 27 August, 2026, 08 : 00 AM [IST]
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Anurag More, Mumbai
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Sustainability, technology and changing consumer expectations are reshaping the hospitality industry, requiring professional kitchens to focus on efficient operations without compromising food quality and consistency, according to Chef Sandeep Panwar, an Indian curry and tandoor specialist.
Speaking about sustainability in professional kitchens, Panwar said reducing food waste begins with better planning, proper storage and efficient use of ingredients. Effective portion control and inventory management can help kitchen teams minimise unnecessary wastage while ensuring ingredients are utilised appropriately across recipes.
He also emphasised the importance of training kitchen staff to understand the financial and operational impact of food waste. “Everyone involved in the kitchen should realise the cost of waste,” he said, adding that greater awareness can encourage more responsible practices.
Technology is also expected to play an increasingly important role in restaurant and kitchen operations. Panwar said digital tools, including AI and automation, can support stock management, cost calculations and demand forecasting, helping restaurants improve operational efficiency. Technology can also assist in menu planning and understanding changing customer preferences.
However, he believes technology should support people rather than replace them. “Technology should be used for people, instead of replacing them,” he said.
On the challenges facing the hospitality industry, Panwar pointed to rising ingredient prices, employee costs, energy expenses and overall operational expenditure. Staff retention also remains a significant concern, particularly as successful restaurant operations depend heavily on training, teamwork and consistency.
At the same time, consumer expectations continue to evolve. Diners are increasingly looking for flavourful food, distinctive presentation and value for money, placing additional pressure on chefs and restaurant operators to balance creativity, costs and quality.
Panwar’s culinary approach has been shaped by discipline, patience and consistency. Originally from Uttarakhand, he developed an appreciation for Indian flavours and cooking traditions early in life. Over the past decade, he has focused primarily on Indian curries and tandoor cuisine, choosing to refine his expertise within these culinary traditions.
His experience at Maurya Multicuisine Restaurant and Bar in Pune and Maurice Food N Stay Inn reinforced the importance of commitment, teamwork and delivering consistent quality, he said.
Describing his culinary philosophy as simple, Panwar believes that food should be allowed to express itself through quality ingredients, sound cooking techniques and consistency. He draws inspiration from traditional Indian cuisines, regional dishes and food memories, while remaining open to changing consumer preferences.
“Any innovation should not forget the identity of the dish,” he said, stressing the importance of preserving the character of Indian cuisine even while experimenting with new techniques and presentations.
Panwar noted that India’s food and beverage industry has become more dynamic in recent years, with consumers showing greater awareness and willingness to experiment. Diners are increasingly interested in regional cuisines, ingredient origins and diverse culinary experiences, while social media has also changed how restaurants and chefs present food.
As consumer preferences evolve, chefs are now expected to consider health, sustainability, creativity and the overall dining experience alongside taste. Panwar said menus should deliver food that is healthy or sustainable while remaining enjoyable and accessible rather than overly complicated.
The growing exposure of Indian diners to international cuisines has also created opportunities for chefs to explore global techniques. However, Panwar believes such influences should complement rather than overshadow local ingredients and regional flavours.
“Regional ingredients can add a special twist to modern preparation methods,” he said, adding that the objective should be to draw inspiration globally while maintaining a distinct culinary identity.
Innovation, he added, must always be balanced with consistency. While experimentation is important during the development stage, the final recipe, technique and cooking process must be clearly standardised so that the entire kitchen team can reproduce the dish consistently.
Ingredient sourcing also plays a critical role in creating distinctive culinary experiences. Panwar advocates greater use of fresh and seasonal produce and believes that ingredients from the Himalayas and other regions of India deserve greater recognition. Local grains, vegetables, herbs and spices can offer menus a distinctive identity while strengthening the connection between food and its origins.
For young culinary professionals, Panwar emphasised the importance of mastering fundamentals before focusing on creativity. Understanding ingredients, cooking methods, sanitation, discipline and consistency remains essential, he said.
He also highlighted communication, flexibility, teamwork, patience and reliability as key skills for aspiring chefs. While the culinary industry will continue to evolve with changing technology and consumer preferences, Panwar believes that hard work, humility and a commitment to continuous learning will remain central to long-term success in the profession.
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