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Restaurants, Hyderabad:

Diners’ Views

July 2010
Presented by:

Result Oriented Intelligence (ROI),


Hyderabad, India

ROI copyright, conditions of use : You may copy and publish the information with the consensus of ROI, provided that you do not make commercial use of it and that you
indicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way.
Table of Contents

Backdrop & Objective 3

Research Approach 4

Executive Summary 5

Respondents’ Profile 10

Preferred Medium for Food Services Related Information 15

Respondents’ Food Preferences 16

Perception on Various Cuisines and Restaurants in Hyderabad 17

Decision Making Process & Satisfaction Level 21

Readiness for a New Restaurant 24

Conclusions 26
Backdrop & Objective

Backdrop: Result Oriented Intelligence (ROI) is a Hyderabad based independent market/business research and consulting
services firm.

Restaurant (food services), across various formats, is one of the key sectors served by ROI. In June 2010, ROI carried out a
syndicated brief market survey on dining options in Hyderabad, with the following underlying objectives:

To learn general market perception for restaurants in Hyderabad

To understand preferences of diners

Preferred cuisine (Indian Vs Non-Indian), approximately monthly frequency of various cuisines, preferences
related to options such as vegetarian Vs non-veg, and dine-in Vs home-delivery etc.

Understand underlying connection between respondents’ demographic background (educational back-ground,


place of origin, employment sector, total earning members in the family and monthly household income etc.) and
their food preferences

To decode the decision making process regarding restaurant

Preferred medium for information on dining options

Decisive aspects

To gauge respondents’ satisfaction level

Actual satisfaction with present options

Any unmet needs/pain-points from existing set of restaurants

To learn how many respondents are open to a new restaurant?

Field Services Courtesy: 3


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BACK
Research Approach

Geographic Focus:
The market survey was limited to respondents’ located within Hyderabad city.

Approach

Stage Key Learning

1) Desk Research Developed a general understanding of the


Compilation of food services related general information on Hyderabad, as market, various dining options across key
available on the secondary domain – internet and print media etc. cuisines etc.

2) Primary Research
• ROI, with the help of its field services partner Sindhuja Consultants,
Understanding general market preferences,
interviewed 100 respondents regarding their views on dining options in
food related habits, the most-favoured and
Hyderabad; respondents were identified using a random sampling method.
the least-favoured cuisines, favourite dining
• A trained field team approached respondents at neutral spots such as
option, key aspects for preferring a specific
malls, theaters etc. ensuring homogenous representation of various key
restaurant etc.
locations across the city
• The survey was assisted by a semi-structured questionnaire

Final Study Report


Key findings, useful to restaurant owners
• Conclusions

Field Services Courtesy: 4


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BACK
Executive Summary (1/5)

Result Oriented Intelligence (ROI), a Hyderabad based independent market/business research and consulting services
firm, has surveyed 100 respondents with varied backgrounds in the Hyderabad in June 2010. The key objective was to
develop an insight on diners’ perceptions, preferences, and underlying factors for prefering a restaurant. The detailed
findings are presented in this report.
Key findings are summarized below:

Respondents’ Profile

Minority Majority Minority Majority


Gender Educational
Break-up Break-up

Male number has a slight Post


edge over their female Graduation
counterparts

Field Services Courtesy: 5


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Executive Summary (2/5)

Respondents’ Profile

Minority Majority Minority Majority


Place of Employment
Origin Sectors

Local (AP) Knowledge-based services -


IT/ITES, BPO, KPO

Minority Majority Minority Majority

Marital Status Family Size

Married 2<=x<4

Field Services Courtesy: 6


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Executive Summary (3/5)

Respondents’ Profile

Minority Majority Minority Majority


Earning Family Monthly Household
Members Income

=> 2 X=> 20K

Preferred Information Sources

Minority Majority
Information on
Restaurants through

Print Media

Field Services Courtesy: 7


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BACK
Executive Summary (4/5)

Food Preferences

Minority Majority Minority Majority


Dine-in Vs
Veg Vs Non-veg
Home Delivery

Dine-in Preferably non-vegetarian

Cuisine Preferences

Minority Majority Minority Majority

Indian Cuisines Non-Indian Cuisines

South Indian Chinese

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Executive Summary (5/5)

Critical Aspects &


Satisfaction
Minority Majority Minority Majority

Importance Satisfaction

No clear leader; cost, food No clear leader; higher dissatisfaction


taste, hygiene standards, staff against service staff behaviour, cost,
behaviour, and quality of hygiene standard maintenance, convenient
services (quick delivery etc.) location and availability of parking space
are top five factors etc.

Readiness for a New


Option

Minority Majority Minority Majority

Indian Cuisines non-Indian Cuisines

Yes
Yes

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Respondents’ Profile (1/5)

Fair Gender High Level


Representation of Education (%)

Graduates and
pursuing - 53

Post graduates
and
pursuing - 42

Less than or
equivalent to
high school - 3

No
Response
-2

Lucrative employment opportunities present in Hyderabad attracts many from across India to the city.
Andhra Pradesh, especially Hyderabad, boasts of being served by many leading higher education institutions in a range of streams; students
from various other states reside in Hyderabad while pursuing their professional courses.
Presence of population form other states creates a demand for variety of cuisines in the city.

Source: ROI Primary Research & Analysis Field Services Courtesy: 10


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Respondents’ Profile (2/5)

Presence of
Significant Number
of Non-Andhrites (%)
6

19

13

AP, 65

29

Other States,
35
33

Apart from the migratory working professionals from across India, there are significant number of business owners, especially from Gujarat
and Rajasthan, based in the city for several generations now. An example would be the owners of the famous Reliance Bakery, Begumpet,
serving the city since late 80s, who are basically from Gujarat.
City’s population has a healthy number of people from other states; Gujaratis and North Indians lead the pack; this is also supported by
the presence of social establishments such as Gujarati Samaj in the city
In terms of food, Indians are traditionally known to prefer their origins; enhanced by this, the city has many restaurants representing a
range of cuisines.

Source: 1. ROI Primary Research & Analysis Field Services Courtesy: 11


Sindhuja Consultants
2. Gujarati Samaj website BACK
Respondents’ Profile (3/5)

Representation of
Employment Sectors (%)
IT/ITES
36
Other sectors Include
Other Manufacturing, Life
sciences, Education, and
Self
employed Tourism
19
Other
Government Sectors
10 12
Studying
No response
Banking 9
7
7

Hyderabad is a known name for its thriving knowledge-based employment sectors (IT/ITES, BPO, KPO etc.); many of the Indians
employed in the sector are well-travelled across the world to be able to develop the taste for globally accepted culinary styles –
Thai, Japanese, Korean, Arabic etc.
Many foreign citizens, employed at the multinational technology firms with operations in Hyderabad Ψ, are frequent visitors to
the city.
Based on these factors, the city has many restaurants offering Indian and non-Indian cuisine verities today.

Source: ROI Primary Research & Analysis, Field Services Courtesy: 12


Sindhuja Consultants
Ψ - Indiamike.com BACK
Respondents’ Profile (4/5)

Bread-winners Average Monthly


in the Family (%) x<20 K, 35 20 K<x<60 K, Household
33 Income (%)

Equal to 60 K<x<100 K,
and above 18
two, 51

No response, 9

x>100 K, 5
One, 49

Growing number of families with more than one working member is a normal trend nowadays; due to this average monthly
household income is on the rise.
Knowledge-based services sector, represented by some of India’s best known global names and other MNCs, is a proven pay master
to contribute towards a healthy spending power of its work force.
Population with higher spending power is usually found to be more open to newer choices including the food.

Source: ROI Primary Research & Analysis Field Services Courtesy: 13


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BACK
Respondents’ Profile (5/5)

Married Marital
53
Single Status (%)
47

Hyderabad, as one of the key metros in India,


has a population mix highlighted by the
following: growing number of working couples,
high number of working bachelors and students.
More than 75% of respondents indicated that
they have more than two members in the
family.
Family Size
2<=x<4, 56 (%) All of the above factors put together converts
into high demand for various dining options.

x<2, 23

5<x<7, 13
x>7, 8

Source: ROI Primary Research & Analysis Field Services Courtesy: 14


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Preferred Medium for Food Related Information

Print Media
1

Word-of-
mouth
37
TV/Radio
8
The Most Outdoor
Advertising
Trusted Sources 5
(%) Technology
based
messages
1

Direct Channels Indirect Channels

When it comes to food, people tend to trust the word of mouth – suggestions from friends and relatives; print media (advertisements in
the local News papers, magazines, and leaflet distribution) appears to be the most reliable option for the restaurants owners in the city.
Beyond these two, the growing use of technology based personalized and focused mediums, especially sms etc., is eye catching in the
recent times.

Source: ROI Primary Research & Analysis Field Services Courtesy: 15


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BACK
Respondents' Food Preferences

Vegetarian Vs Dine-in Vs
Non-vegetarian Home Delivery
(%) (%)

Pure
vegetarian ,
27 Home
Prefer non-
Delivery, 43
vegetarian,
occassionally
vegetarian,
Dine-in, 57
73

Significant number of Hyderabad population shows higher preference for non-vegetarian food over pure vegetarian food; as indicated by
respondents, majority eat both veg and non-veg food but when they have food from outside which on an average is about 8-10 times a
month in case of working bachelors they tend to go for non-veg in about 6 times. In line with this there are lesser number of restaurants
serving pure vegetarian dishes in the city.
Significant number of working bachelors and working couples mostly feel too tired after the hectic schedule at the office and rely upon
out-side food; they either grab a bite on their way back or prefer their food to be served at their door step by any of the outlets in the
vicinity. For example, in and around Shamlal building locality in Begumpet, one of the key areas in the city with high number of working
population, has many small eateries as well as standard restaurants offering a convenient option of quick home delivery.

Source: ROI Primary Research & Analysis Field Services Courtesy: 16


Sindhuja Consultants
BACK
Indian Cuisines

Overall Cuisine
Preference Rank (%)

South Indian,
41 North Indian,
36

Others Include Bengali,


Assamese etc.food
Gujarati, 13
varieties
Rajasthani, 6
Others, 4

Predominant presence of locals and adjacent southern states residents makes South Indian the most favoured cuisine type in the city;
quick served southern varieties - Dosa, Idli, Vada and Aloo-Bonda etc. – remains favourite breakfast amongst even north Indians staying
in the city and due to this there are numerous ‘Tiffin centers’ and mobile idli vendors on cycle at every nook and cranny of Hyderabad.
Spicy and rich North Indian curries together with a range of breads remain a most widely accepted as the ‘Indian taste’ globally and it
also prevails in Hyderabad as indicated by the respondents’ preference above.
Based on their status of the ‘most preferred alternatives’, the city has a few names serving authenticate ‘Gujarati Thali’ and
Rajasthani combo of ‘Dal-Bati and Churma’ etc.

Source: ROI Primary Research & Analysis Field Services Courtesy: 17


Sindhuja Consultants
BACK
Indian Cuisines: Preferred Restaurants

Restaurants
Preference Rank

HIGH

Kolkata
Foodeez

Balaji Gujrati
Rajasthan Bhojanalaya
Food
House
Bombay
Vihar

Restaurants’
Preference
Ranking Dakshin

Southern
Dumpukht Spice

LOW
Bengali Rajasthani Gujarati North Indian Hyderabadi Biryani South Indian

Cuisines Preference Ranking HIGH

Apart from the restaurants appearing in the exhibit above, there are countless ‘Tiffin centers’, ‘Dhabas’, ‘Curry-points’, Unnamed local
food joints and mobile Idli vendors on bicycles spread over the city serving many. Though many such joints may fall into unorganized
category, are understood to have their regular, loyal customer base in the localities mainly serving their daily food needs - daily
breakfast and meals.

Source: ROI Primary Research & Analysis Field Services Courtesy: 18


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Non-Indian Cuisines

Overall Cuisine
Chinese, 48 Preference Rank (%)
Italian, 41

Others Include globally accepted international cuisines


such as Thai, Japanese, Korean, and Arabic etc.
Excepting the widely accepted Chinese (Noodles and
fried rice) and Italian (Pizza and Pasta etc.) food, the
Others, 11 restaurants serving non-Indian foods are still found to be
associated with the five-star hotels catering to the elite
class.

Hyderabad, with its world famous Nawabi heritage, is one of the leading tourist destinations on the Indian map attracting significant
number of foreign nationals.
Presence of various foreign national associations such as Twin-cities Expatriates Association (TEA), Alliance Française etc., an initiative
strongly supported by the expatriate community such as Wings School, and wider availability of publications targeted at expat community
such as ‘Hyderabad - An Expat and NRI survival guide’ clearly indicates a presence of significant number of expatriates in Hyderabad; major
nationalities include Americans, British, and French etc.
Going by the fact that TEA members organize regular weekly meets at Walden Club, Whisper Valley, it is safe to assume that these
expatriates, employed in various sectors including IT/ITES, BPO, KPO, and NGO etc., are regular residents of the city for long durations.
Buoyed by this, there are number of non-Indian cuisines (especially globally accepted Chinese, Italian, Thai, Japanese, and Korean dishes)
serving restaurants in the city.

Source:1 ROI Primary Research & Analysis Field Services Courtesy: 19


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2. TEA website, 3. AF website BACK
Non-Indian Cuisines: Preferred Restaurants

Restaurant
Preference Rank

HIGH

Olives &
Cheese
Restaurants’
Preference
Ranking

LOW
Arabic Japanese Thai Italian Quick serve food Chinese

Cuisines Preference Ranking HIGH

Apart from the restaurants listed above, there are countless others spread over the city offering Chinese (mainly noodles and fried rice
varieties), Italian (mainly Pizzas) to cost conscious middle and lower class. Though many of these may fall into unorganized category,
are understood to have their regular, loyal customer base in the localities.

Source: ROI Primary Research & Analysis Field Services Courtesy: 20


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BACK
Reasons for Preferring a Restaurant

Separate family space 1


Selection Criteria
A vailability o f wine 2
(Relative Importance)
Go o d ambience 3

P arking facility 4

B rand name 5

Lo catio n (co nvenient) 6

Wide range o f cuisines/dishes 7

Quality service 8

Service staff 9

Cleanliness 10

Fo o d taste 11

Co st 12

Respondents were asked to rank (12-for the highest importance and 1-for the lowest importance) key aspects for preferring a
restaurant/food joint.
Respondents, across categories, have indicated cost of food, food taste, hygiene, warm & responsive staff and quality of
services as the key aspect while choosing a restaurant.
Respondents belonging to upper-middle class (higher education levels, higher monthly incomes and employment in knowledge-
based services sector) show higher preferences for factors such as ‘Range of cuisines’, ‘Brand Name’, ‘Good ambience’, and
‘Availability of wine’ etc.

Source: ROI Primary Research & Analysis Field Services Courtesy: 21


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BACK
Reasons for Preferring a Restaurant

Separate family space 1 Selection Criteria


A vailability o f wine 2 (Actual Satisfaction)

Go o d ambience 2
Parking facility 2
B rand name 5
Lo catio n (co nvenient) 4
Wide range o f cuisines/dishes 6
Quality service 6
Service staff 6
Cleanliness 8
Fo o d taste 10
Co st 10

Respondents’ satisfaction ranking (12-for the highest and 1-for the lowest) for various important factors is depicted in the exhibit
above

Source: ROI Primary Research & Analysis Field Services Courtesy: 22


Sindhuja Consultants
BACK
Decision Making Process – Need Gap

Selection Criteria
Separate family space 0
(Gap Between Importance
A vailability o f wine 0 and Satisfaction)

Go o d ambience 1

Parking facility 2

B rand name 0

Lo catio n (co nvenient) 2

Wide range o f cuisines/dishes 1

Quality service 2

Service staff 3

Cleanliness 2

Fo o d taste 1

Co st 2

Satisfaction ranks are deducted from the importance ranking to arrive at the gap plotted above; positive gap suggests
higher dissatisfaction against a particular factor and vise-versa.
Higher dissatisfaction is prevalent around tpopics such as service staff’s responsive and warm behaviour towards the
diners, convenient location with easy parking facility etc.

Source: ROI Primary Research & Analysis Field Services Courtesy: 23


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BACK
Open to a new restaurant?

Readiness for a New Indian & Non-


Indian Dining Option (%)

Indian cuisines
Non-Indian cuisines
48
43
39

29 28

13

Yes No May be

Little less then 90% of respondents indicated that they are open to explore a new dining options serving Indian cuisines;
this definitely is a positive indication for any investor looking at opening a new Indian restaurant in Hyderabad
Close to 60 percent of respondents were open to a new restaurant offering a non-Indian cuisine variety; relatively lower
number for this category as compared to Indian cuisines is quite obvious given the fact that varieties such as Thai,
Japanese, Korean, Malay, Arabic, Lebanese, Turkish, Mexican etc. are yet far away from being appealing to the Indian
mass. Probably this also explains the trend of restaurants offering these ‘exotic’ cuisines are yet very limited in numbers
and are mainly part of five-star hotels where the upper class frequents. Familiarity to exotic dishes’ names from the
above culinary styles is largely considered to be a ‘style quotient’ enhancer.

Source: ROI Primary Research & Analysis Field Services Courtesy: 24


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Diners’ Voices

“Hyderabad food scene is “Frequent client-site stays at places in the European countries and USA had provided
quite vibrant, at least to me, ample opportunities (to me) to develop taste for various international cuisines; so it is
with enough cuisine options heartening to see varieties especially my favourite Japanese sushi etc. to be available
with plenty of names under here in Hyderabad”
each one. Prices at some of
- RA, 32, Married F, IT Professional from Gurgaon
these places could have been
bit low to suit to the normal “No matter what they keep saying in their “Every one, especially kids, in the
pockets” marketing communications, hygiene family just love Dhaba’s real Punjabi
standards at many of restaurants still food at least once a month. Many of
- PM, 23, Bachelor M,
remains quite appalling issue ” them on out-skirts to provide an
Software Professional from
opportunity for an outing, easy parking
Hyderabad - JJ, 24, Bachelor M, Sales Professional
and at the same time they are quite
from Rajkot
“There are many good places cheaper compared to big names”
here where we friends go out “(At) some places, the staff behaviour is
- AP, 47, Married M, Self employed
for various occasions; traffic an issue. Either they will be too
from Delhi
nowadays is horrible meddlesome or they won’t pay attention;
especially on Secunderabad you may complain but beyond a normal “I have been to the other metros in
side but food joints in Banjara sorry from a senior guy nothing really will India; I think Hyderabad is doing quite
Hills have easy parking, nice come your way. Especially with prices they good in terms of good restaurants with
ambience etc.” charge, something should be done” plenty of food varieties”

- RS, 23, Bachelor F, MBA - YB, 29, Bachelor F, BPO Professional - AK, 28, Bachelor M, Pharma
Student from Jodhpur from Kolkata Professional from Hyderabad

Source: ROI Primary Research & Analysis Field Services Courtesy: 25


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Conclusions (1/5)

Hyderabad population mix is highlighted by the following:

A little less than 35% of the population is from various other Indian states, based here due to the work and business

related opportunities presented by this forward-looking metro; presence of this mixed population creates good

demand for restaurants serving a wide range of cuisines.

95% respondents (53% graduates and 42% with professional certifications) are well-educated; knowledge-based

services remains the major employer sector (36%) offering higher salaries and offers plenty of opportunities to travel

across the globe on client sites. Work force from the sector has the higher spending power and a higher awareness of

globally accepted cuisine varieties and service standards prevalent in the restaurant sector world over to create a

demand for various non-Indian cuisines such as Thai, Japanese, Korean, Malay, Arabic, Lebanese, Turkish etc. apart

from the two well accepted varieties – Chinese and Italian.

Healthy number of working bachelors and students (47%) present in the city, coupled with the facts that in almost 70%

cases the family size is more than two and in a little over 50% of families have two or more members working creates

a suitable environment for a regular demand for out-side food.

For information on local dining options, standard channels – ‘word of mouth’ and print media remains the most trusted ones

with about 90% preference; noteworthy is a presence of technology based communications especially sms which is direct-to-

the-target.

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Conclusions (2/5)

With comparatively higher number of locals, other South Indians, North Indians and Bengalis present in the city, preference

for non-vegetarian scores way high over (73%) that for the pure vegetarian food varieties.

While over all preference for dine-in is high at 57% , due to the presence of significant number of students, working bachelors

and growing trend of working couples with prevalent odd work timings especially in the knowledge–based services sector, the

preference for convenient options of take-away and home-delivery is significant (43%).

In general, Indian cuisines score well over their non-Indian counterparts.

Within Indian category, Southern dishes have the highest number of takes (41%); the key factors behind this should be

higher presence of locals. Even the bachelor North Indians based in the city also opt for ready-to-eat and easy-to-find

breakfast items such as Dosa, Idli, Vada, Upma, Aloo Bonda etc. Adding to these, Hyderabadi Biryani also remains the

most favourite even amongst diners from other states due to its world famous tag apart from the charm created by its

inimitable cooking style and the taste. Preferred names serving this variety are:

Chutneys – three outlets; though actually a multi-cuisine restaurant, is the long standing and the most widely

accepted name for its number of famous south Indian dishes.

Minerva Coffee Shop – two outlets; despite serving a range of cuisines, it is more famous for its taste of South

Indian varieties. Others include, Anjappar’s Chettinad, ITC’s Dakshin and Southern Spice.

For Biryanis, the most preferred names are: Paradise, Bawarchi, Café Bahar, Hyderabad House and Dumpukht

at ITC Kakatiya Shereton

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Conclusions (3/5)

Following closely is the Punjabi food at 36%; oily, spicy curries with a wide range of breads reigned by the ‘Stuffed

Parantha’ find its supporters in many including some young South Indians with taste for new varieties.

Ohri’s – A part of Ohri’s Group of Hotels & Restaurants established since 1981 has many outlets offering a

range of cuisine categories with operations in Bangalore also; the name rules the roster of North Indian taste

according to this study.

Our Place – equally voted by students as well as professionals for North Indian food; also preferred for its live

Ghazal renditions and appealing interiors on the rocks with wide-spread greenery for which it won the

coveted award of the `most eco-friendly restaurant’ in the year 2002 by the Department of Tourism.

Others include Tabla, Angeethi and Sahib Sindh Sultan (both are part of BJN Group; one of the leading player

in the food services sector in the country with operations spanned across Mumbai, Bangalore, Gurgaon, Jaipur

and Pune), Nirvana (a part of Zafraan Group; one of the leading player in the food services sector in the city,

which also operates in Pune) and Punjabi by Nature (a prominent name in NCR with four outlets since 2002

and entered Hyderabad in 2007) .

A small number of restaurants serving authentic Rajasthani (Dhola ri- Dhani and Ohri's Jiva), Gujarati Thali (Rajdhani –

a part of Encore Hotels Pvt. Ltd. has 20 outlets in Indian cities and one in the UAE; three more planned launches) and

Bengali food (Kolkata Foodeez) are able to win their loyal customers within the long established communities from

those regions.

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Conclusions (4/5)

In non-Indian cuisine styles Chinese remains the most widely embraced across classes at close to 50%; the city offers

plethora of options including the few captured in the study:

The Oriental Pavilion (a part of Hotel Fortune Select Manohar) leads the pack with Chinese Pavilion following.

The others include Ming’s Court (a part of Ohri’s Group of Hotels & Restaurants), Mainland China (a Part of

Speciality Restaurants Pvt. Ltd., established since 1995, is present across 15 other Indian cities and an outlet

in Bangladesh), Shanghai Dice (a part of the city based Zafraan Group), Aromas of China (a part of BJN Group)

and Nanking (one of the oldest Chinese food destinations in the city)

Quick served food category (Sandwiches and Pizzas etc.) is supported equally by the young crowd for its ‘cool’ tag and

by working people for its convenience; beyond this, the proliferation of mall culture in the city has also helped these

players operate through food court based Quick Serve Restaurant format. The list includes the likes of Mc Donald,

Domino’s, Subway, KFC, Pizza Hut and Pizza Corner.

Italian food serving outlets include the Little Italy (Business venture of Mr. Raj Mehta, originated as La Pizzeria in

Pune in 1988, is now has 25 outlets in 18 Indian cities), IndiJoe (a part of BJN Group) and Olives and Cheese.

Thai food appears to be slowly picking up in the city; the key names in this category are the Oriental Pavilion, Syn

Asian Grill & Bar (a part of Taj Deccan).

Japanese cuisine mainly is served at restaurants associated with top-end hotels in the city; leading name under this

study are: Collage at Ista Hotel and Arabic food category witnessed two names- Dastar and 4 Seasons.

Field Services Courtesy: 29


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Conclusions (5/5)

Respondents, across categories, have indicated cost of food, food taste, hygiene, warm & responsive staff and quality of
services as the key aspect while choosing a restaurant.
Higher dissatisfaction is prevalent on areas such as service staff’s responsive and warm behaviour towards the diners,
convenient location with easy parking facility etc.

Little less then 90% of respondents indicated that they are open to explore a new dining options serving Indian cuisines; this

definitely is a positive indication for any investor looking at opening a new Indian restaurant in Hyderabad

Close to 60 percent of respondents were open to a new restaurant offering a non-Indian cuisine variety; relatively lower

number for this category as compared to Indian cuisines is quite obvious given the fact that varieties such as Thai, Japanese,

Korean, Malay, Arabic, Lebanese, Turkish, Mexican etc. are yet far away from being appealing to the Indian mass. Probably

this also explains the trend of restaurants offering these ‘exotic’ cuisines are yet very limited in numbers and are mainly part

of five-star hotels where the upper class frequents. Familiarity to exotic dishes’ names from the above culinary styles is

largely considered to be a ‘style quotient’ enhancer.

Field Services Courtesy: 30


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Are you a forward looking food service firm keen on gauging satisfaction level of your customers, employees and
suppliers?
Do you, as a restaurant owner, feel the need to learn specific preference of your important market segments?
Is your organization in need for any kind of analysis on data present in your systems with an aim to identify
trends to support your strategic direction?
Does a detailed competition profile/peer-benchmarking appeal you?
Do you feel the need to have regular updates, in the form of a newsletters, on food service sector ?
Are you an investor interested in food service sector and need a detailed market feasibility study to make
an informed decision?
In case any of the above is relevant to you, we at ROI would be glad to discuss it with you. Our contacts are
mentioned below.

THANKS

Contacts:
Mr. Ghanshyam Gadhvi
Business Consultant

Result Oriented Intelligence (ROI), Hyderabad


Phone: +91 40 3060 7352
Mobile: +91 95503 65788
E-mail: ghanshyamgadhvi@theroi.in
Website: www.theroi.in

Note: This report is a second of a series of brief reports on Hyderabad market by ROI after its first one on schools. Other sectors, on which
we are readying reports, are – Banking, Real Estate etc. Field Services Courtesy: 31
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indicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way. BACK