The food industry is notoriously tough. Getting the front-of- house right is just the tip of the iceberg; executing the extensive list of tasks behind the scenes is extremely complex. This can often mean that employees spend more time ensuring that processes are compliant and complete than focusing on ensuring an unforgettable customer experience.
The Indian consumer’s preferences are changing at a very fast pace, leading to an evolving landscape for its food industry as well. The Federation of Indian Chambers of Commerce and Industry (FICCI) has forecasted that the food service industry will be experiencing a Compound Annual Growth Rate (CAGR) of 10 percent over the five-year period from 2017 to 2022. Comparatively, the Chinese and South Korean industries are only expected to grow at CAGRs of 4.4 percent and 3.6 percent respectively over the same period.
This scenario has given rise to the need for better food hygiene and food storage management, which are crucial elements in the hospitality industry, paramount to ensuring businesses remain reputable and ensuring the safety of their customers. Inadequate management of produce at any point in the supply chain, from warehouse to the restaurant floor, can have wide-ranging consequences. In the first place, low confidence amongst consumers can result in revenue loss as they begin to choose alternative options. Fines can be imposed, and even arrests made if negligence occurs.
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