The Impact of Food Delivery Apps on the Restaurant Industry - It’s Impact on The Menu Planning

 "Revolutionizing the Dining Experience: How Chowman's App is Redefining Restaurant Operations"

Debaditya Chaudhury

Managing Director: Chowman, Co-owner 

Oudh 1590 & Chapter 2

Food delivery apps have transformed the restaurant industry, redefining how businesses operate and connect with customers. These platforms have significantly increased accessibility, allowing restaurants to reach a broader audience, including those who prefer dining at home.

At Chowman, we’ve embraced this transformation by developing our own dedicated app to provide a highly personalized and seamless customer experience. The Chowman App not only simplifies the ordering process but also offers customers a deeper insight into our menu. For instance, dishes like General Tso’s Chicken or Prawn Ka Seong, which may not be widely known, are accompanied by detailed descriptions and vivid images, making every exploration of the app an adventurous and engaging experience.

The app also features a pairing recommendations section, allowing customers to curate well-thought-out meals rather than relying on spontaneous choices. This thoughtful addition empowers diners to plan their orders more effectively, enhancing their overall satisfaction.

Additionally, the Chowman App streamlines the dining experience for those visiting our restaurants. Customers can browse the menu and pre-select dishes before their visit, significantly reducing waiting times. To further elevate convenience, our in-restaurant QR code menu instantly connects diners to the app. In case of a queue during peak hours, customers can pre-order their meals while waiting, ensuring a faster and smoother dining experience.

By integrating technology into our operations, we’re not just keeping pace with industry trends but setting a benchmark for enhancing customer satisfaction and engagement in the digital era.

"Delivering Quality: How Food Delivery Apps Are Influencing Menu Planning"

Vikas Suri

Vice President - Operations & Development,

Lords Hotels & Resorts

These apps are also influence menu planning & portion size. Restaurants now focus on dishes that can travel well while still reflecting the quality and identity of their brand. It’s clear that food delivery isn’t just a trend—it’s a shift in how people engage with food. Restaurants that adapt to this change can find exciting new ways to connect with their guests and thrive in this ever-evolving industry.

"Delivering Quality: The Evolution of Menu Planning in the Digital Age"

Akash Bansal,

 Director of Operations,

Novotel Kolkata Hotel & Residences

Food delivery apps have fundamentally reshaped menu planning in the restaurant industry. With more customers dining at home and browsing menus digitally, restaurants now prioritize designing delivery-friendly offerings that maintain their quality, appearance, and taste during transit.

Menus have become more streamlined to focus on dishes that are easily portable, have longer shelf lives, and retain their integrity despite temperature changes. Restaurants are also adding creative packaging solutions and modifying recipes to ensure sauces don’t spill, crispy items remain crunchy, and portions are appropriately sized for delivery.

Additionally, data analytics provided by food delivery apps offer valuable insights into customer preferences, popular dishes, and peak ordering times. This information allows restaurants to plan menus strategically, introduce high-demand items, and customize offerings for specific demographics or locations.

Another significant impact is the rise of combo meals and value packs tailored for delivery, which cater to the convenience-driven mindset of app users. Seasonal specials and exclusive "delivery-only" dishes are also being introduced to differentiate online menus and attract a broader audience.

In summary, food delivery apps have revolutionized menu planning, pushing restaurants to innovate and adapt their offerings to meet the unique challenges and opportunities of this new dining landscape.

 "The Delivery Revolution: How Restaurants Are Adapting Their Menus"

Syamjith Venugopal,

 Assistant Director of Food & Beverage.

Kochi Marriott Hotel

As food delivery became more widespread, menu planning has changed. Aspects such as ingredient selection and the size of portions are affected by restaurants’ insights on how dishes will be delivered. The emphasis is now on ensuring that all items that are being delivered retain their texture, temperature and presentation. Further, how long it takes to prepare an item has also become a driving force, causing restaurants to offer dishes that are quick to cook without losing quality. Some restaurants have also followed suit of offering delivery-only menu items that are specifically made for delivery and are not available for dine in. All these developments in the ways of the restaurant industry are aimed at achieving the high standards of consistency, quality and customer satisfaction essential for the needs of the delivery market. 

"Redefining Hospitality: Elevating the Room Service Experience at Balaji Sarovar Premiere"

Mahesh Jadhav 

Executive Sous Chef

The demand for seamless in-room dining has redefined hospitality, blending convenience with exceptional service. At Balaji Sarovar Premiere, Solapur, room service is a key element of our guest experience, offering fine dining from the comfort of your room.

We design our room service menu with care, focusing on dishes that maintain quality during in-room delivery. From thoughtful packaging to portion sizes, every detail ensures your meal retains its flavour, texture, and presentation. Our quick and efficient service ensures orders arrive promptly, paired with warm interactions to make every moment special.

While room service provides unmatched convenience, we continue to cherish the joy of dining in our elegant restaurant spaces, where ambiance and impeccable service enhance every bite. Balancing these experiences is vital to preserving our hospitality ethos.

For us, the heart of hospitality lies in creating memorable moments, whether in our restaurants or through seamless room service. Balaji Sarovar Premiere remains committed to innovation while staying true to its promise of exceptional dining and guest satisfaction.

"The Unchanged Menu: How Food Delivery Apps Have Had a Minimal Impact on Menu Planning"

Reggie Fernandes

Head Revenue Management
Niraamaya Wellness Retreats

Food delivery apps have brought several changes to the restaurant industry, but one area largely unaffected is menu planning. Restaurants continue to offer their full menu for delivery, with only minor adjustments made to accommodate the delivery process. For instance, some dishes may be altered slightly to ensure they maintain their quality during transit. However, the overall impact on the menu itself is minimal. The real shift is in the focus on items that travel well, such as foods that retain heat and freshness over longer periods. Despite this, the core of menu planning remains unchanged, as restaurants still design menus based on customer preferences, food trends, and kitchen capabilities. The main challenge lies in packaging and presentation, with restaurants investing in packaging solutions that preserve the meal’s quality. Overall, food delivery apps have not significantly impacted menu planning, but they have encouraged minor adjustments to better suit the delivery format.

 "Revolutionizing Menu Planning: The Impact of Food Delivery Apps on the Restaurant Industry"

Prakash Kumar,  

Director of Food & Beverage,

Radisson Jaipur City Center

The rise of food delivery apps has profoundly impacted menu planning in the restaurant industry. Firstly, restaurants must adapt their menus to cater to the delivery format, prioritizing items that travel well and retain quality during transport. This often leads to re-evaluating existing dishes, as some may not arrive in optimal condition when delivered.

Additionally, restaurants are now focusing on creating "delivery-friendly" items that are easy to package. This includes reducing complex garnishes and sauces that may spill during transit. As a result, chefs are encouraged to develop streamlined recipes that maintain flavour while being practical for delivery.

Moreover, food delivery apps enable data-driven decisions regarding menu offerings. Restaurants can analyse customer preferences and order patterns, allowing them to optimize their menus based on demand. Seasonal ingredients can also be highlighted to keep the menu fresh and aligned with customer desires.

Finally, the competitive landscape created by food delivery services necessitates that restaurants continuously innovate their offerings to stand out. This drives creativity in menu development, encouraging unique, limited-time items that entice customers to choose their restaurant over others. Ultimately, food delivery apps have reshaped how restaurants think about menu planning, enhancing both strategy & creativity and this is visibly seen in our case as Dragon House, Pan Asian Restaurant offerings.

"Elevating the Craft Beer Experience: The Art of Menu Design at Bira 91 Taproom"

Rahul Singh, 

Sr. Vice President 

The Pubs & Taprooms Vertical at Bira 91

Having a culinary visionary like Chef Vicky Ratnani at the helm of our menu design transforms the way we pair food with our beers. His creative approach ensures that every dish complements the flavours of our craft beers, offering a well-rounded and immersive dining experience. Seasonal dishes, crafted with locally sourced ingredients, align seamlessly with our events and exclusive dinners.

Chef Vicky’s expertise allows us to design a menu that adapts to a variety of settings, whether it’s shareable platters for community events or exquisite mains for formal pairings. His focus on flavour innovation ensures that every dish not only enhances the beer but also tells a story of quality and creativity.

Furthermore, food delivery presents significant considerations for menu planning within casual dining. To ensure the quality and appeal of offerings, the menu must prioritize dishes that retain their texture, flavour, and presentation during transit. This shift often necessitates a streamlined selection of delivery-friendly options & sustainable packaging, carefully designed for convenience without compromising quality. Innovative packaging solutions can effectively extend the Taproom experience to customers enjoying meals at home.

A hybrid menu approach must be adopted, featuring quick and indulgent options for delivery alongside more elaborate offerings for on-site dining, while balancing the kitchen workflows without compromising on the service speed or quality.

At Bira 91 Taproom, the menu is more than a list of dishes – it is an integral part of the craft beer journey.

"Targeting the Right Bite: Understanding End-User Segmentation in Food Delivery"

Chef Kiran 

( Chef and partner) at Moglu,

Bengaluru

Food delivery apps have very clear end-user segmentation in terms of their age, average order val-ues, preference of cuisine, food missions and frequency of orders. When planning a menu for a de-livery brand, one has to be clear as to which segments they are trying to target and work backwards. For instance, if you are primarily targeting people of age 20-25 for their weekend food missions, the menu will be very very different from say if you were targeting people above 32 yrs old on a week-end. It is often better to really focus on one primary target audience and food mission combination and achieve traction before expanding the menu mix and product portfolio.