Loyal Hospitality is a team of Professionals who have come together under the able headship of Mr. Junaiz K, with a Vision to Bridge the GAP between organized and Un-organized sector, today in a very delicate market Restaurant Industry is up for a massive disruption. There is ever changing customer consuming patterns and growth of the industry is very reassuring.

Over the next few years LH strongly predicts that the gap between the supply and demand is going to be very enormous. Aggregators are today helping scale up the artificial growth of the Industry and at the same time Industry is not able to scale up as per the demand. LH with the concepts shared with you aspires to bridge the Gap and create markets across the country. In the last few years there is a strong need to all the relevant parties of Restaurant industry to come together for a common purpose with a vision to create markets rather than internally competing for the existing markets, Loyal Hospitality aspires to bring all the Industry together.

We have plenty of opportunities in the market which are visible and there is a huge GAP in the way Industry operates and it should operate. Resto partners mind set needs to be changed and they should look at broader picture of higher toplines and lesser margins by utilizing the maximum capacities. Loyal Hospitality with its decades of rich experience and expertise should be efficiently able to bridge the GAP and scale up.

We have identified cities which are high potential to open over 500 outlets (Each outlet to have 16-20 Kitchens i.e. 8000-10000 Kitchens), which will support aggregators across the country to ramp up the business and create markets.

Loyal Hospitality promises to grow along with the Restaurant partners by providing enormous opportunity without any capital investment and to expand across the country in next few years.

OUR VISION..!

“Bridge the GAP” by providing quality food at affordable price and expand across the globe.

OUR MISSION..!

Achieving quality and consistency by providing superior customer service and always strive for excellence with a passionate workforce.  Bring in unorganized food joints together use our expertise to create a platform and expand rapidly.  Utilize best practises from multiple industries to be creative in the way we approach meeting our goals, mission and values.  Professional, lean and responsive organisation where decision making is encouraged at each level and which accepts change.  An organisation that is committed and responsive to its guests and other stakeholders.

OUR VALUES…!

  • Leadership
  • Integrity and Transparency
  • Excellence and Quality
  • Passion to make difference
  • Teamwork
  • Hospitality

In today’s sensitive market most of the restaurants adopt a traditional way of functioning its business.  Loyal Hospitality after few years of research and analysis feels that transformation of the traditional to the modern business is not the key but rather bringing in a professionals and collaboration of technology into the traditional business is going to be the way forward.

While the current requirements in market are changing rapidly, to keep up the pace, technical collaboration in a traditional business is one of the biggest challenges. A strong believer with a superior product hold and standard processes, hands on knowledge and understanding about the industry we can attain phenomenal growth in years to come.

 We at Loyal Hospitality firmly believe our visionary strategic management team and the board will offer unconditional support and bring versatile expertise to achieve our objectives.  End to end understanding and a know how of the business, very strong association with Restaurant partners to be known for completing tasks on time with right partners with a good reputation and credibility in the market. Together with a strong brand, decades of expertise and experience will look forward to resto partners support in making things happen.

BUSINESS INTELLIGENCE

Periodically we review and upgrade our software to ensure that we are best in the market.  Daily reports are generated and monitored by the admin team, proper instructions and guidance is given to control purchase percentage and overhead expenses.  Data is evaluated logically to enhance Business.

TRAINING

Train employees to increase efficiency and enhance productivity on the floor.  Synergies on floor at peak time to upkeep with the quality of service and maintenance of TAT (turn around time).  Periodical training for all employees to inherit the core brand values and to bring in professional approach to business.

QUALITY PRODUCTS – QUALITY SERVICE

We firmly believe in serving the best quality products to our customers.  Our customers always feel food offered is “Value for Money”.  If the quality products are procured, pilferage can be reduced to a great extent.  Vendors are evaluated frequently and quality checks are conducted on a daily basis.  Our CEO firmly believes, that quality is the key barometer to be a vendor with Empire.

BEST VENDORS IN THE MARKET

We strongly believe that our vendors are our core strength; we always strive to keep them happy by making prompt payments and help them in case of contingencies.  By this we not only contribute for their success but they will replicate by consistently supplying quality products.

UNIFORMITY IN BRAND PRESENTATION

We have made decent progress in presenting our brand uniformly.  Look and feel of all our outlets are standardised, so that our customers feel the Brand’s presence.  We always up keep the premises of all our modernised kitchens with a clean and healthy atmosphere.

FOCUS ON DIGITAL MARKETING

In today’s dynamic market scenario, keeping pace with technology is the biggest challenge and that too in the food industry, where social media plays a very crucial role.  Social media has become a double edged sword, as the famous saying goes.  In the past if your customer was not happy, he would tell 6 of his friends, but today he would communicate the same to 6000 people.

FOCUS ON OPERATIONAL TRANSPARENCY

The core strength of our brand is we always follow transparent policies be it following the government policies and regulations or promptly paying taxes, we are right above.  All Managerial staff is accessible to reports and guided on regular basis to increase the branch profitability.

OBSERVE MICRO TRENDS ON DAILY BASIS-LEARNING FROM MISTAKES

The admin team would monitor the micro trends and caution the Managers with relevant software’s.  Periodical meetings are held for continuous improvement.  Daily basis branch huddle meetings for all staff are held to communicate the management’s decisions.

Introduction-to-the-Restaurant-World

India as a country, has a great tradition of eating habits.  With high standard of living and change in lifestyle of the people more and more consumers are now willing to taste different gastronomical delights.

The palates in India are as diverse as its people and each ethnic group has its own unique preferences.  With more than one billion people, India is rapidly becoming a key market for restaurant industry.

INDUSTRY TRENDS CUISINE TRENDS
More international companies entering India market and expanding Tier1 & Tier II cities Growth of regional Indian food.
Foods courts and kiosks to become more popular as food joints. Chef-led innovations into fusion cuisine.
Expansion into smaller cities and newer locations.  
Indian companies making international forays. Popularity of international food and styles.
Multi-cuisine outlets on the rise.  

Source: Indian Restaurant Report 2012

The size of the Indian food industry in 2013-14 stands at Rs. 247,680 crore per annum and is expected to grow at 11 percent to touch a staggering Rs 408,040 crore by 2018.

In terms of market segments, the “Quick Service Restaurants” and casual dine-in formats account for nearly three-fourth of the total chain and cafes make up 12 per cent, with fine dining outlets, pubs, bars, clubs and lounges comprising the rest.

This is the key highlight of the “India Food Service Report-2013” of the National Restaurant Association of India.

The report states that the chain and licensed stand-alone industry would contribute around Rs. 11,500-11,900 crore in 2013, which will more than double to Rs. 25,000 crore by 2018.

The Indian food services industry has witnessed strong growth over the past few years and is expected to continue growing at an exponential rate over the next five years.  It is expected to touch $28 billion on the back of changing consumption habits of consumers and emergence of new players in the sector.

The report says that the key growth drivers and emerging trends include increased share of delivery and take-away formats focussing on convenience, experimentation, Indian brands going global, larger focus on value meals, tech-savvy consumers using online, social media, food websites and mobile applications, and a growing interest from private equity and venture capital investors in the food industry.

HEADINGS

  • To reach Rs. 408,040 crore by 2018.
  • Introduction to the Restaurant World.
  • Indian Restaurant Industry and its characteristics.
  • Consumer Trends: Restaurant.
  • Restaurant industry current overview.
  • Current and growth projections for Food Services Chain Formats.
  • Food Service sector is a major contributor to the GDP of the Indian economy.
  • Accounting transparency.
  • Organised supply chain with quality control and sourcing norms.
  • Multiple outlets, good hygiene, fine ambience and high footfall locations.
  • Total size of the restaurant industry is about INR 75K crore and expected to reach 137K crore by 2015.
  • Unorganized (70%), organized (30%)
  • Organized sector expected to grow 45%.
UNORGANISED ORGANISED
Dhabas Dining

  • Fine Dining
  • Casual Dining
Roadside Eateries

  • Street Stalls
  • Hawkers
  • Trolleys
  • Standalone Sweet Shops
Bars and Lounges
Quick Service Restaurants (QSR’s)
Food Courts
Cafes
Kiosks

Number of Outlets
There are a total of 1.5 million plus eating outlets including both organized and unorganized sectors.

Source: Technopak and NRAI REPORT 2010

  • Causal dining is second most popular category where Indian consumer prefer to go for a meal due to reasonable price and decent ambience.
  • Family oriented restaurants and eating joints are the major cuisines which are preferred by Indians.
  • Only 18% of the Indian population prefer to eat vegetarian.
  • Branded players like Haldiram and Bikaner offer purely diversified vegetarian menu.
  • South Indian restaurants like Sagar Ratna and Vaango are popular vegetarian destinations for Indian customers.

Source: INDIAN RESTAURANT REPORT 2012

Source: INDIAN RESTAURANT REPORT 2012

  • More than 43% of the Indian consumers like to eat out whenever they feel like.  The most prominent factor that prompts Indians to go out for dinner is their love for food.
  • Indians prefer Punjabi cuisine than others because they love spicy food with the combination of taste and health.  However, south Indian food is also popular as the food is made with light oil and processed rice.
  • India is as diverse as its people and each ethnic group has its own unique culture with their own unique food preferences.
  • With its more than 1 billion people, India is rapidly becoming a key market for consumer goods and processed foods.
  • Coupled with this is the shift from single-income families to dual-income families.  Busy lifestyle, heightened awareness, replacement of meals with snacks and a desire to imitate the west makes India a very suitable market for prepared foods.
  • India’s food service sector is currently valued at $11 billion but organized players enjoy less than 8% market share.
  • There are 10 million street vendors in India, of which six million only sell ready to eat food.
  • Driven by the concept of wellness, veganism has seen a boost with more consumers preferring to eat vegetarians.

According to the sources, the size of the eating out market at US$ 5 billion

With rise in the demand of food industry across India, the market presents substantial business opportunities for specialty food destinations.

Significant opportunity lies untapped:

  • Maximum prospect lies in the tier II cities; which holds tenable growth to sustain for the coming 10 years.
  • The industry and the demand for food restaurants is growing at an YOY 70% growth.
Growth story In the organized segment the concept of fine dining has involved over time.
Growth Drivers The 440 million strong middle class, which on an average consumes 3 meals per day, that’s staggering 1000 million meals.  High infrastructure growth has also been a major growth driver.
Current status Concept of eating out is surely catching up in India.  According to Directorate of Census Operations, 3.50 lakh people eat out every day in Bangalore.
Core customers The core customers can be of any age group.  However, rising salaries and increasing working women also lead to higher discretionary spending on food.
Prevailing ticket values India 30% of working singles eat out at least once a month, with a majority spending about INR 100 to 150 per meal.
Preferred areas of locating fine dining High visibility locations with serene ambience are most preferred, current choices to open a restaurant in malls, high-streets and food courts.

  • Double income family/high disposable incomes/rising living standards are the key driving force !
  • There is significant increase in the causal and fine dining from kiosks which has particularly increased because of growing mall culture, hi street shopping preference of the consumer
  • Thus their lies immense scope in the untapped markets with significantly large audience for a low ticket value offering.

  • Eating out is still very much is a pre-planned activity.
  • Top reasons for eating out is fun and time for family which indicate people take time out to take their families out for food outside. (43% cases indicated being accompanied by family)
  • However, one do not need a specific reason for eating out; with higher disposable income and shift in lifestyle, eating out has become more of an fun activity with family.

Base: All individuals who enjoy eating out regularly (at least once in 3 months)

  • While there is some commuting involved in eating out, consumer rarely venture out very far.
  • They go to multi-cuisine restaurants; eat south India food a little more often.
  • Indian Chinese cuisine food is almost as popular as north Indian food

Base: All individuals who enjoy eating out regularly (at least once in 3 months)

  • The foodies seems to be very happy with what they are getting today;
  • Not surprisingly the food itself, in terms of taste and quality are the most important determinant for satisfaction.

Base: All individuals who enjoy eating out regularly (at least once in 3 months)

Thus, competition can be any branded or local restaurants of particular city where customer can divert to any of the food providers.
‘USP’
  • Established multi-cuisine restaurant
  • Wide menu offering with difference in taste
  • Competitive Pricing (with respect to quality and ambiance as of now)

 

CHALLENGE
  • Need to compete with established branded players who are already into franchise model in similar or complementary products.
  • Need to establish brand name beyond Bangalore market for future expansion plans.

Both Urban and semi-urban consumers are considered based on the nature of the product and consumption patterns. Classification of segments below based on age and gender.

1. Writer App
2. Cashier App
3. Juice Shop App
4. Kiosk App
5. KOT App
6. HD App
7. HD Boy App
8. Call Center Web
9. HD Web
10. ECK Web
11. Report App
12. Payroll web
13. Kitchen Disply Monitor
14. Web Report
15. User Manager
16. CFMS
17. Mystery Web
18. Mystery App

Objectives of company projections are futuristic, actual results could differ from those expressed or implied.  Important factors that could make a difference to the Company’s operations include economic conditions affecting demand supply and price conditions in the domestic and overseas markets in which the company operates, changes in the government regulations, tax laws, other statutes and other incidental factors.