Rb Art Culinaire, carving new designs of QSR, Cloud Kitchens and Dine in formats


The Art Culinaire is expertise in restaurant and hotel openings along with turnarounds for struggling or financially distressed operations, what type of strategies and policies helps the restaurant and hotel industry to survive in such a competitive market? 

Raminderr Pal Singh: Major points which can help the restaurant and hotel industry to survive in such a competitive market are :

Play to your strengths

Restaurants that are maintaining their existing strong takeout and delivery business should consider adding grocery items that consumers can grab, order ahead or have delivered. It’s been harder for fine dining and fast-casual restaurants that have pivoted to the takeout and delivery model to compete. Their competitive advantage, however, is culinary prowess.; to provide branded restaurant quality and branded meal kits and prepared foods.

Know your customer

Restaurants can provide that sense of normalcy and comfort by connecting directly with their valued customers via email and social media to find out what their needs are and service them.

Simplify and start small

Start with a streamlined menu of prepared foods and focus on items that are best sellers. Prioritize comfort foods over exotic items, and consider what travels well and has longevity under refrigeration or freezer.

Adapt to the market, swift moves 

In any venture, failing fast and adapting quickly is preferred over inaction and slow death. Things will not be perfect; restaurants should make it clear to employees, vendors and customers that they are wading into unchartered territory. Transparency and teamwork is key to getting through this together. 

Lead with hospitality

Keeping the hospitality front and centre is crucial. Customers will notice and restaurant brands that do so may emerge stronger than ever. Restaurant leaders should do whatever is required in the best interest of both business and staff. Restaurateurs should open the lines of communication with fellow restaurant comrades to share best practices.

In this millennial era what strategies should be adopted by the bakery and confectionery industry to keep them updated? Has social media helped to evolve the confectionery industry? 

Raminderr Pal Singh: Social media is an easy way to acquire customers. According to research, 61% of people find out about restaurants, bakeries, and other food stores through social media. On social media, if you can get someone’s friends and family talking about your bakery, then they are more likely to interact with your promotional material. Instagram is probably the best platform for a bakery because it focuses on what people love: photos. Approach your social media the same way you approach your goods. They should be high quality, thoughtful, and fresh every day.

How Baking Lab re-energize the struggling bakery and confectionery brands? 

Raminderr Pal Singh: Baking Lab re-energizes the struggling bakery and confectionery brands by boosting them with Diversify services like:

We curate a different menu for takeout and others for the delivery menu to provide options to the Guests. To make the brand more exquisite we also provide curbside pickup, implement delivery services, institute online ordering. Consolidation of bakery operations and analyzing each cost head also proves to be the perfect technique while reviving the brand. In this era of social media trending desserts on social media to be part of the menu as millennials are always looking out for something that’s instagrammable. The right price for the right consumer in the right market with proper innovations and accurate customer retention strategies also work as a game-changer for the critical brands.

What role does R&D play in the success of a brand? How important it is for a brand to spend a good amount on the R&D sector? 

Raminderr Pal Singh: R&D and Product development is the life-blood of companies. Your ability to maintain an active focus on innovation and stay current on trends allows you to be ahead of the curve with emerging consumer trends and test new concepts in early stages of trends and refine them as the trend becomes mainstream. All successful product development actions provide the following:

The new value for customers: Without this, there is no reason for them to spend their money on the new food and beverage product. However, if the product or service offers overwhelming value, then customers will flock to it. If the value offered is not increasing, then the company is losing ground in the market as its competitors increase their value in the market.

Staying ahead: Staying ahead of the competition should always be front of mind for existing companies. New products give you a competitive advantage over your competition. Innovative companies are thought of as creative and ground-breaking bringing more excitement to their brand and solving consumer problems.

New items might not be your number one SKU driving the most sales, but they drive new sales to your brand or category and they provide a continued look at existing products consumers may have forgotten about keeping your brand front of mind.

How the idea of coming up with the varieties of samosa’s at Samossay struck you?

Raminderr Pal Singh: THE “HUMBLE” SAMOSA 

Samosa is the most identifiable & commonly available street food in India. It is something which is been enjoyed by people of all ages and SECs across seasons and occasions. It is popular across India with many regions having their own version. Samosa is consumed generally as an in-between meal snack and common vegetarian offering available at a roadside Dhaba/tea stall or local halwai shop. Seldom prepared at home, mostly purchased ready to eat. 

Actually … why not?

Samosas are a popular appetizer or snack not just in India but across the Arabian Peninsula, Southeast Asia, Southwest Asia, the Mediterranean, the Indian subcontinent, the Horn of Africa, East Africa, North Africa, and South Africa. Yet, haven’t evolved much in terms of variety. A handful of speciality shops around but very localized. 

In recent years, the industry has witnessed that many brands have gone for rapid expansion and within a year or two, their majority properties got shut down, what are the main points which should be considered before going for an expansion?

Raminderr Pal Singh: Before going for an expansion brands should check their balance sheet and should have a clear vision about their target and goal. Retros key performance indicators which will help to tell you whether you are meeting your financial commitments and whether you are making enough profit to survive. Precise market research is needed to see if there are enough customers there to warrant an expansion. You might have launched the world’s best product or service, but unfortunately, nobody is going to buy unless you explain why you are the best. And at last, one should have a plan to raise capital

How a perfect food and beverage team helps in elevating the brand? 

Raminderr Pal Singh: As they say, If your team is humming along like a well-oiled machine, you may not always hear about it, but you’ll certainly notice your growing bank account. The main objective for teamwork is for the brand to realize its full potential despite any possible differences individuals might have. It’s all about customer experience.

In the era of QSR and Franchise models, what strategies help standalone properties to beat their entire chain/group with the single property? 

Raminderr Pal Singh: There should be the ability to change and adapt menus without answering to a corporation. Independent restaurants can deliver a menu in a much different way than big chains can. Operators of private establishments can frequently come up with new ideas to interest guests.

Connecting with people face to face shows your dedication to the community. This is an excellent way to create an advantage for yourself, considering how large corporations simply can’t deliver this with all of their locations.  Get involved in your community, market locally, and do the things that big chains simply can’t get away with doing. Change up your menu, use local vendors or source ingredients from farms, and create a sense of family within your team.