8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 1/31
July 2010
Presented by:
Result Oriented Intelligence (ROI),Hyderabad, India
Restaurants, Hyderabad:
Diners’ Views
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 youindicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 2/31
Table of Contents
Backdrop & Objective 3
Research Approach 4
Executive Summary 5
Respondents’ Profile 10
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
Preferred Medium for Food Services Related Information 15
Conclusions 26
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 3/31
Field Services Courtesy:Sindhuja Consultants
3
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?
BACK
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 4/31
Field Services Courtesy:Sindhuja Consultants
4
Research Approach
Approach
BACK
Geographic Focus:
The market survey was limited to respondents’ located within Hyderabad city.
Key findings, useful to restaurant ownersFinal Study Report• Conclusions
Understanding general market preferences,food related habits, the most-favoured andthe least-favoured cuisines, favourite diningoption, key aspects for preferring a specificrestaurant etc.
2) Primary Research• ROI, with the help of its field services partner Sindhuja Consultants,
interviewed 100 respondents regarding their views on dining options inHyderabad; respondents were identified using a random sampling method.
• A trained field team approached respondents at neutral spots such asmalls, theaters etc. ensuring homogenous representation of various keylocations across the city
• The survey was assisted by a semi-structured questionnaire
Developed a general understanding of themarket, various dining options across keycuisines etc.
1) Desk ResearchCompilation of food services related general information on Hyderabad, asavailable on the secondary domain – internet and print media etc.
Key LearningStage
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 5/31
Field Services Courtesy:Sindhuja Consultants 5
Executive Summary (1/5)
BACK
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:
MajorityMinority
GenderBreak-up
Male number has a slightedge over their female
counterparts
MajorityMinority
EducationalBreak-up
PostGraduation
Respondents’ Profile
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 6/31
Field Services Courtesy:Sindhuja Consultants 6
Executive Summary (2/5)
BACK
MajorityMinority
Place ofOrigin
Local (AP)
MajorityMinority
Employment
Sectors
Knowledge-based services -IT/ITES, BPO, KPO
MajorityMinority
Family Size
2<=x<4
MajorityMinority
Marital Status
Married
Respondents’ Profile
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 7/31
Field Services Courtesy:Sindhuja Consultants 7
Executive Summary (3/5)
BACK
MajorityMinority
Earning FamilyMembers
=> 2
MajorityMinority
Monthly HouseholdIncome
X=> 20K
Preferred Information Sources
MajorityMinority
Information on
Restaurants through
Print Media
Respondents’ Profile
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 8/31
Field Services Courtesy:Sindhuja Consultants 8
Executive Summary (4/5)
BACK
MajorityMinority
Dine-in Vs
Home Delivery
Dine-in
MajorityMinority
Veg Vs Non-veg
Preferably non-vegetarian
MajorityMinority
Indian Cuisines
South Indian
Food Preferences
Cuisine Preferences
MajorityMinority
Non-Indian Cuisines
Chinese
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 9/31
Field Services Courtesy:Sindhuja Consultants 9
Executive Summary (5/5)
BACK
MajorityMinority
non-Indian Cuisines
Yes
MajorityMinority
Indian Cuisines
Yes
MajorityMinority
Importance
No clear leader; cost, foodtaste, hygiene standards, staff
behaviour, and quality ofservices (quick delivery etc.)
are top five factors
MajorityMinority
Satisfaction
No clear leader; higher dissatisfactionagainst service staff behaviour, cost,
hygiene standard maintenance, convenientlocation and availability of parking space
etc.
Critical Aspects &Satisfaction
Readiness for a NewOption
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 10/31
Field Services Courtesy:Sindhuja Consultants 10
Respondents’ Profile (1/5)
BACK
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.
Fair Gender
Representation
High Level
of Education (%)
Source: ROI Primary Research & Analysis
NoResponse- 2
Less than orequivalent tohigh school - 3
Graduates andpursuing - 53
Post graduatesand
pursuing - 42
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 11/31
Field Services Courtesy:Sindhuja Consultants 11
33
29
13
19
6
AP, 65
Other States,
35
Respondents’ Profile (2/5)
BACK
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.
Presence of Significant Number
of Non-Andhrites (%)
Source: 1. ROI Primary Research & Analysis
2. Gujarati Samaj website
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 12/31
Field Services Courtesy:Sindhuja Consultants 12
Respondents’ Profile (3/5)
BACK
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.
Representation of
Employment Sectors (%)
Source: ROI Primary Research & Analysis,
Ψ - Indiamike.com
IT/ITES36
Selfemployed
19
Government10
Banking7
Studying9
OtherSectors
12
No response7
Other sectors Include
Other Manufacturing, Life
sciences, Education, and
Tourism
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 13/31
Field Services Courtesy:Sindhuja Consultants 13
20 K<x<60 K,
33
x<20 K, 35
60 K<x<100 K,
18
No response, 9
x>100 K, 5
Respondents’ Profile (4/5)
Source: ROI Primary Research & Analysis
BACK
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.
Bread-winners
in the Family (%)
Average Monthly
HouseholdIncome (%)
Equal to
and above
two, 51
One, 49
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 14/31
Field Services Courtesy:Sindhuja Consultants 14
x>7, 8
5<x<7, 13
x<2, 23
2<=x<4, 56
BACK
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.
All of the above factors put together converts
into high demand for various dining options.
Marital
Status (%)
Family Size(%)
Respondents’ Profile (5/5)
Source: ROI Primary Research & Analysis
Married53
Single47
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 15/31
Field Services Courtesy:Sindhuja Consultants 15
Preferred Medium for Food Related Information
BACK
The Most
Trusted Sources(%)
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
Direct Channels Indirect Channels
Word-of-mouth
37
Technologybased
messages1
Print Media1
Outdoor
Advertising5
TV/Radio8
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 16/31
Field Services Courtesy:Sindhuja Consultants 16
Prefer non-
vegetarian,
occassionally
vegetarian,
73
Pure
vegetarian ,
27
Dine-in, 57
Home
Delivery, 43
Respondents' Food Preferences
Source: ROI Primary Research & Analysis
BACK
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.
Vegetarian Vs
Non-vegetarian(%)
Dine-in Vs
Home Delivery(%)
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 17/31
Field Services Courtesy:Sindhuja Consultants 17
North I ndian,
36
South Indian,
41
Gujarati, 13
Others, 4Rajasthani, 6
Indian Cuisines
BACK
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
Overall Cuisine
Preference Rank (%)
Others Include Bengali,
Assamese etc.food
varieties
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 18/31
Field Services Courtesy:Sindhuja Consultants 18
Indian Cuisines: Preferred Restaurants
BACK
Source: ROI Primary Research & Analysis
Restaurants
Preference Rank
Bengali Rajasthani Gujarati North Indian Hyderabadi Biryani South Indian
Cuisines Preference Ranking
Restaurants’Preference
Ranking
HIGH
LOW
HIGH
Gujrati
Bhojanalaya
BombayVihar
Balaji
RajasthanFood
House
KolkataFoodeez
Dumpukht
Dakshin
SouthernSpice
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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 19/31
Field Services Courtesy:Sindhuja Consultants 19
Others, 11
Chinese, 48
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
restaurants serving non-Indian foods are still found to be
associated with the five-star hotels catering to the elite
class.
Non-Indian Cuisines
Source:1 ROI Primary Research & Analysis
2. TEA website, 3. AF website BACK
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.
Overall Cuisine
Preference Rank (%)
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 20/31
Field Services Courtesy:Sindhuja Consultants 20
Non-Indian Cuisines: Preferred Restaurants
BACK
Source: ROI Primary Research & Analysis
Restaurant
Preference Rank
Arabic Japanese Thai Italian Quick serve food Chinese
Olives &Cheese
Cuisines Preference Ranking
Restaurants’Preference
Ranking
HIGH
LOW
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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 21/31
Field Services Courtesy:Sindhuja Consultants 21
12
11
10
9
8
7
6
5
4
3
2
1
Cost
Food taste
Cleanliness
Service staff
Quality service
Wide range of cuisines/dishes
Location (convenient)
Brand name
Parking facility
Goo d ambience
Availability of wine
Separate family space
Reasons for Preferring a Restaurant
Source: ROI Primary Research & Analysis
BACK
Selection Criteria
(Relative Importance)
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 ofservices 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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 22/31
Field Services Courtesy:Sindhuja Consultants 22
10
10
8
6
6
6
4
5
2
2
2
1
Cost
Food taste
Cleanliness
Service staff
Quality service
Wide range of cuisines/dishes
Location (convenient)
Brand name
Parking facility
Goo d ambience
Availability of wine
Separate family space
Source: ROI Primary Research & Analysis
BACK
Respondents’ satisfaction ranking (12-for the highest and 1-for the lowest) for various important factors is depicted in the exhibitabove
Reasons for Preferring a Restaurant
Selection Criteria
(Actual Satisfaction)
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 23/31
Field Services Courtesy:
Sindhuja Consultants 23
2
1
2
3
2
1
2
0
2
1
0
0
Cost
Food taste
Cleanliness
Service staff
Quality service
Wide range of cuisines/dishes
Location (convenient)
Brand name
Parking facility
Goo d ambience
Availability of wine
Separate family space
Decision Making Process – Need Gap
Source: ROI Primary Research & Analysis
BACK
Satisfaction ranks are deducted from the importance ranking to arrive at the gap plotted above; positive gap suggestshigher dissatisfaction against a particular factor and vise-versa.
Higher dissatisfaction is prevalent around tpopics such as service staff’s responsive and warm behaviour towards thediners, convenient location with easy parking facility etc.
Selection Criteria
(Gap Between Importanceand Satisfaction)
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 24/31
Field Services Courtesy:
Sindhuja Consultants 24
Open to a new restaurant?
Source: ROI Primary Research & Analysis
BACK
Readiness for a New Indian & Non-Indian Dining Option (%)
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 lowernumber 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 Indianmass. Probably this also explains the trend of restaurants offering these ‘exotic’ cuisines are yet very limited in numbersand are mainly part of five-star hotels where the upper class frequents. Familiarity to exotic dishes’ names from theabove culinary styles is largely considered to be a ‘style quotient’ enhancer.
29
43
28
13
48
39
Yes No May be
Indian cuisines
Non-Indian cuisines
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 25/31
Field Services Courtesy:
Sindhuja Consultants 25
Diners’ Voices
Source: ROI Primary Research & Analysis
BACK
“Hyderabad food scene is
quite vibrant, at least to me,
with enough cuisine options
with plenty of names under
each one. Prices at some of
these places could have been
bit low to suit to the normal
pockets”
- PM, 23, Bachelor M,
Software Professional from
Hyderabad
“Frequent client-site stays at places in the European countries and USA had provided
ample opportunities (to me) to develop taste for various international cuisines; so it is
heartening to see varieties especially my favourite Japanese sushi etc. to be available
here in Hyderabad”
- RA, 32, Married F, IT Professional from Gurgaon
“No matter what they keep saying in their
marketing communications, hygiene
standards at many of restaurants still
remains quite appalling issue ”
- JJ, 24, Bachelor M, Sales Professional
from Rajkot“There are many good places
here where we friends go out
for various occasions; traffic
nowadays is horrible
especially on Secunderabad
side but food joints in Banjara
Hills have easy parking, nice
ambience etc.”
- RS, 23, Bachelor F, MBA
Student from Jodhpur
“Every one, especially kids, in the
family just love Dhaba’s real Punjabi
food at least once a month. Many of
them on out-skirts to provide an
opportunity for an outing, easy parking
and at the same time they are quite
cheaper compared to big names”
- AP, 47, Married M, Self employed
from Delhi
“(At) some places, the staff behaviour is
an issue. Either they will be too
meddlesome or they won’t pay attention;
you may complain but beyond a normal
sorry from a senior guy nothing really will
come your way. Especially with prices they
charge, something should be done”
- YB, 29, Bachelor F, BPO Professional
from Kolkata
“I have been to the other metros in
India; I think Hyderabad is doing quite
good in terms of good restaurants with
plenty of food varieties”
- AK, 28, Bachelor M, Pharma
Professional from Hyderabad
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 26/31
Field Services Courtesy:
Sindhuja Consultants 26
Conclusions (1/5)
BACK
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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 27/31
Field Services Courtesy:
Sindhuja Consultants 27
Conclusions (2/5)
BACK
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
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 28/31
Field Services Courtesy:
Sindhuja Consultants 28
Conclusions (3/5)
BACK
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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 29/31
Field Services Courtesy:
Sindhuja Consultants 29
Conclusions (4/5)
BACK
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.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 30/31
Field Services Courtesy:
Sindhuja Consultants 30
Conclusions (5/5)
BACK
Respondents, across categories, have indicated cost of food, food taste, hygiene, warm & responsive staff and quality ofservices 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 islargely considered to be a ‘style quotient’ enhancer.
8/6/2019 Restaurant Shy Der a Bad Diners Views
http://slidepdf.com/reader/full/restaurant-shy-der-a-bad-diners-views 31/31
Field Services Courtesy:
Sindhuja Consultants 31BACK
THANKS
Contacts:Mr. Ghanshyam GadhviBusiness Consultant
Result Oriented Intelligence (ROI), HyderabadPhone: +91 40 3060 7352Mobile: +91 95503 65788E-mail: [email protected]: www.theroi.in
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.
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.
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 youindicate clearly that it originates from ROI. The information is given without guarantee and does not bind ROI in any way.
Top Related