Story-driven restaurants that create experiences will become increasingly important in a fiercely competitive market – V Vijaykumar, Executive Chef, Radission Blu Resort Temple Bay, Mamallapuram

Story-driven restaurants that create experiences will become increasingly important in a fiercely competitive market. Paddock-to-plate, nose-to-tail, themed restaurants, etc, are becoming increasingly popular and can build a loyal community of repeat customers, which is the core of a sustainable business. Minimising food waste is gaining traction. Continued blurring of mealtimes will see people opt for sharing small plates and healthier snack solutions. So, expect to see low-sugar and high-protein bites even at weekend buffets and a la carte menu. Don’t be surprised to hear about nonalcoholic drinks like turmeric shots, charcoal-activated water, coldpressed juices, etc, and a rise in organic, vegan and vegetarian produce like sea vegetables like Arame, Nori, Kombu, Wakame, Hijiki, etc.