How Agility Tech and Taste Are Shaping the Future of Food Franchising in India

The boundaries between formats, cuisines, and geographies are blurring as consumer demand evolves faster than ever. What was once a straightforward dine-in business has now transformed into a dynamic mix of delivery, digital-first kitchens, and franchise-led expansion. The common thread? Agility and adaptation. Read on to know the transition in food franchising in India.

- BY BENY SACHDEVA

From Korean fried chicken in metros to desi fusion burgers in Tier 2 cities, brands are learning to adapt menus to local palates while ensuring consistency at scale. India's food business is reinventing itself at lightning speed. The days when growth meant opening more dine-in outlets are fading; today, success is powered by cloud kitchens, delivery-first formats, and agile multi-model strategies. But it's not just the formats that are changing, consumer tastes are evolving rapidly, with cuisines shifting as per regional demand. From Korean fried chicken in metros to desi fusion burgers in Tier 2 cities, brands are learning to adapt menus to local palates while ensuring consistency at scale.

At the recently held FREX Conference in Bangalore, some of the most forward-looking leaders in the food franchising ecosystem came together to decode this transformation. The panel featured Mahesh Reddy, CEO, GOPIZZA India; Madhu Kumar K Nair, Director of Business Development, Biggies Burger, Beamer Brands; and Kulin Shah, Associate VP, Rebel Foods. The conversation was steered by Sachin Marya, MD, Franchise India, who guided the discussion on how technology, supply chains, and hyperlocal consumer preferences are reshaping the way food brands scale across India and beyond.

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