{"id":23098,"date":"2020-02-20T07:29:54","date_gmt":"2020-02-20T07:29:54","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=23098"},"modified":"2023-08-24T17:18:38","modified_gmt":"2023-08-24T11:48:38","slug":"akanksha-tiwari","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/foodpreneurs\/akanksha-tiwari.html","title":{"rendered":"Cost Control, Emerging Menu Trends, and More: A Chat with Restaurant Consultant Akanksha Tiwari"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">In a t\u00eate-\u00e0-t\u00eate with<a href=\"https:\/\/www.Posist.com\/\">, Posist<\/a>, Akanksha Tiwari, a culinary expert, and an F&amp;B consultant talks about her passion for the F&amp;B industry. With an experience of more than 7 years, she started her career with a film production house but fortuitously entered the F&amp;B industry. She started her career by training under the tutelage of culinary stalwart, Celebrity Chef Abhijit Saha, Father of Molecular Gastronomy. From cuisine to operations, she learnt everything under Chef Abhijit Saha. This became Akanksha\u2019s passion and prodded her to be involved in the F&amp;B industry and since 2014 there has been no looking back. Currently, she works with <\/span><span style=\"font-weight: 400;\">One Point Management &amp; Consulting.<\/span><\/p>\n<h2><b>In Conversation With Akanksha Tiwari of One Point Management &amp; Consulting<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">In an <a href=\"https:\/\/www.Posist.com\/restaurant-times\/foodpreneurs\">exclusive conversation with The Restaurant Times<\/a>, Akanksha Tiwari talks of her journey in the industry, trending restaurant formats and food concepts in 2020, and a lot more.<\/span><\/p>\n<h3><b>Trending Restaurant Formats and Food Concepts to Look Out For in 2020<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">The amount and intensity of new restaurant formats popping up because of changing consumers\u2019 appetites, is unprecedented in the foodservice industry.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">According to Tiwari, a<\/span> <b>caf\u00e9 setup and cloud kitchen<\/b><span style=\"font-weight: 400;\"> formats are trending the most in the F&amp;B industry. Some of the advantages which Tiwari mentions about the same are:<\/span><\/p>\n<ul>\n<li><b><b>Lesser Investment: <span style=\"font-weight: 400;\">The F&amp;B industry is known for its <a href=\"https:\/\/www.Posist.com\/restaurant-times\/usa\/restaurant-inventory-management-usa-2.html\">high operational costs.<\/a> In a cloud-kitchen, the expenses are limited to cooking.<\/span><\/b><\/b><strong> According to the industry estimates, restaurant rentals account for 10% of the overall monthly costs. <\/strong><b><b><span style=\"font-weight: 400;\">Also, the culture of going to restaurants is slowly fading away. The<a href=\"https:\/\/www.Posist.com\/restaurant-times\/resources\/starting-a-cloud-kitchen-food-delivery-business.html\"> cloud-kitchen model<\/a> allows the restaurant to bypass expensive real estate costs and focus more on the food. For a cafe setup, the investment is lesser as compared to a fine-dine restaurant.<\/span><\/b><\/b><\/li>\n<li><strong>Higher ROI:<\/strong> <span style=\"font-weight: 400;\">The margin of profit in the case of the cloud kitchen is comparatively higher than the traditional restaurants.<\/span><a href=\"https:\/\/inc42.com\/datalab\/indias-booming-cloud-kitchen-opportunity-and-the-market-challenges\/\"><span style=\"font-weight: 400;\"> Datalabs by Inc42 <\/span><\/a><span style=\"font-weight: 400;\"><strong>conducted a survey that found that the annual approximate setup expense for starting a restaurant in India is 3.05x\u00a0 that of a cloud kitchen, which accounts for a major part of the operational costs.<\/strong> On the other hand, a cafe set up offering an affordable menu attracts a lot of consumers.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The restaurant industry has experienced a major transformation. According to Tiwari, these are some food concepts that have the potential to increase a restaurant\u2019s sales and boost their bottom line:\u00a0<\/span><\/p>\n<ul>\n<li><b>Healthy Cafes\/Bowls:<\/b><span style=\"font-weight: 400;\"> These cafes are a welcome change. There is an increasing number of health-conscious customers that are now looking for creative and wide-ranging options in the healthy fare. With rising disposable incomes of millennials and their growing desire to follow an active lifestyle, the restaurant industry has been majorly influenced by these<a href=\"https:\/\/www.Posist.com\/restaurant-times\/restro-gyaan\/trend-of-health-cafes.html\"> healthy cafes and healthy meal bowls.<\/a> Nowadays, Cafes and bistros are offering more gluten-free, sugar, and dairy-free items and vegetarian or non- vegetarian salads, than ever before.<\/span><\/li>\n<li><b>Indian Fusion Food:<span style=\"font-weight: 400;\"> With patrons traveling extensively around the world, they have developed a palate that is inquisitive enough to explore beyond the ordinary. <a href=\"https:\/\/www.Posist.com\/restaurant-times\/features\/menu-innovation.html\">Indian fusion food<\/a> involves the coming together of distinct flavors, textures, tastes, and odors that either are in contradiction to each other or complement each other. This has gained immense popularity in India, adds Tiwari.<br \/>\n<img decoding=\"async\" class=\" wp-image-23101 aligncenter\" src=\"https:\/\/www.Posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-300x215.jpg\" alt=\"\" width=\"462\" height=\"331\" srcset=\"https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-300x215.jpg 300w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-1024x733.jpg 1024w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-768x550.jpg 768w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-1536x1100.jpg 1536w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-2048x1466.jpg 2048w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-696x498.jpg 696w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-1068x765.jpg 1068w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-1920x1375.jpg 1920w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/andy-falconer-dwQRixazu9I-unsplash-1-1-1-587x420.jpg 587w\" sizes=\"(max-width: 462px) 100vw, 462px\" \/><\/span><\/b><\/li>\n<\/ul>\n<h3><b>Measures to Control High Food Cost<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">The cost of food is one of the most significant operating expenses for a restaurant business. With perishable ingredients and wavering sales, managing food costs in restaurants can be extremely challenging. According to Tiwari, the top priority of a restaurant is maintaining profitability, for which controlling food costs is important. Here are some measures:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Monitoring Inventory: <\/b><span style=\"font-weight: 400;\">The complement to verifying food usage is examining<a href=\"https:\/\/www.Posist.com\/restaurant-times\/usa\/restaurant-inventory-management-usa-2.html\"> inventory<\/a> against what the books show you should have on hand. The difference between the actual physical stock and ideal stock helps one to identify the wastage happening at the restaurant. <strong>Tiwari mentions that for high-cost ingredients, monitoring the input and output level is essential to avoid over-ordering or under-ordering and eventually, controlling costs.<\/strong><\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Wastage Control: <\/b><span style=\"font-weight: 400;\">Analyzing stock requirements on the basis of demand-based production helps in optimizing cost. One should employ a <a href=\"https:\/\/www.posist.com\/restaurant-anti-theft-software\/\">back house software<\/a> to measure the exact amount of raw materials required to prepare a particular dish. This helps in <a href=\"https:\/\/www.Posist.com\/restaurant-times\/usa\/rising-food-cost-control-usa.html\">reducing wastage<\/a> and in turn, keeping a check on costs. <\/span><span style=\"font-weight: 400;\">Once you start mapping these parameters, you can take restorative actions based on the results<\/span><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Maximize Use of Technology: <\/b><span style=\"font-weight: 400;\">Automation is the key to the successful management of a restaurant. Be it billing, monitoring inventory, controlling costs, employing\u00a0 POS software helps in automating the entire process. A<\/span><span style=\"font-weight: 400;\">long with the regular operations of <\/span><span style=\"font-weight: 400;\">a restaurant, a POS system can create profit and loss statements and sales tax. The most important thing it can do is <a href=\"https:\/\/www.Posist.com\/features\/\">monitor your costs.<\/a> The POS allows you to calculate what the ideal cost is and compare it with the original cost. If the food cost percentage is too high, one can find out what is going wrong and take action.<br \/>\n<img decoding=\"async\" class=\" wp-image-23102 aligncenter\" src=\"https:\/\/www.Posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-200x300.jpg\" alt=\"\" width=\"263\" height=\"395\" srcset=\"https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-200x300.jpg 200w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-683x1024.jpg 683w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-768x1152.jpg 768w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-1024x1536.jpg 1024w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-1365x2048.jpg 1365w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-696x1044.jpg 696w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-1068x1602.jpg 1068w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-1920x2880.jpg 1920w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-280x420.jpg 280w, https:\/\/www.posist.com\/restaurant-times\/wp-content\/uploads\/2020\/02\/eiliv-sonas-aceron-ZuIDLSz3XLg-unsplash-1-scaled.jpg 1707w\" sizes=\"(max-width: 263px) 100vw, 263px\" \/><\/span><\/li>\n<\/ul>\n<h3><b>Digital Disruption in The F&amp;B Industry<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Digital transformation in the F&amp;B industry is forcing restaurants to digitize their business models and adapt to the new market reality. <\/span><span style=\"font-weight: 400;\">In the F&amp;B industry, most people tend to be on the creative side.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Since patrons, particularly millennials and Gen Z, are especially tech-savvy, there is a growing expectation that restaurants must embrace new technologies to offer better in-store and online experiences.\u00a0<\/span><\/p>\n<p style=\"text-align: center; color: #0853b5;\"><b><i>\u201cYour<a href=\"https:\/\/www.Posist.com\/restaurant-times\/restro-gyaan\/restaurant-menu-forecasting.html\"> menu<\/a> must be clear, compact and uniform. It is one of the first things a guest sees on your website, and it conveys a message about who you are, what you do and how you do it,\u201d says Tiwari.\u00a0<\/i><\/b><\/p>\n<p><span style=\"font-weight: 400;\">The most significant benefit of having a <a href=\"https:\/\/www.Posist.com\/restaurant-times\/restro-gyaan\/intelligent-restaurant-menu.html\">digitized menu<\/a> is improved revenues. Restaurants that have digitized menus record higher sales. In the digital age, restaurants that fail to adopt innovative technologies are at a significant risk of sinking behind their competitors, and no industry is free from this notion. <\/span><span style=\"font-weight: 400;\">Creative Digital awareness, Consistency in food, Competitive price, and the ambience are some factors to be kept in mind while building the perfect place for your target audience.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">While concluding, Tiwari mentions that the <\/span><span style=\"font-weight: 400;\">food and beverage industry drives people to be involved in it at all levels. Her passion for the industry has always been a driving force for being part of it. Her clients keep inspiring her to learn more and grow every day!<\/span><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>In a t\u00eate-\u00e0-t\u00eate with, Posist, Akanksha Tiwari, a culinary expert, and an F&amp;B consultant talks about her passion for the F&amp;B industry. With an experience of more than 7 years, she started her career with a film production house but fortuitously entered the F&amp;B industry. She started her career by training under the tutelage of [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":23106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[810],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cost Control, Emerging Menu Trends, and More: A Chat with Restaurant Consultant Akanksha Tiwari<\/title>\n<meta name=\"description\" content=\"Akanksha Tiwari&#039;s expert guidance to surviving and thriving in the restaurant industry!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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