Curriculum India's Eating-Out Economy
India's Eating-Out Economy
The business of food outside the home: the size of India's food service market, menu engineering, food cost ratios, why restaurants close, quick service chains, loans for street vendors, the Street Vendors Act, Mumbai's dabbawalas, licences and red tape, delivery app commissions, food waste and the future of eating out.
- The Size of India's Eating-Out Market How big India's food service market is, how it splits between organised restaurants and unorganised dhabas and street stalls, and why eating out is growing. 📄 Read-aloud
- Menu Engineering: How Restaurants Price Dishes How restaurants design menus and prices using profit margins, popularity, anchoring and layout to nudge customers towards profitable dishes. 📄 Read-aloud
- Food Cost and the 30 Percent Rule How restaurants calculate food cost percentage and prime cost, why ingredients are often around 30 percent of menu prices, and what eats up the rest. 📄 Read-aloud
- Why So Many Restaurants Close Why restaurants have high failure rates, including high fixed costs, competition and low barriers to entry, and what successful restaurants do differently. 📄 Read-aloud
- The Economics of Quick Service Restaurants How fast-food chains achieve consistency, speed and low costs through standardised processes, central kitchens and scale, and how they adapt to Indian tastes. 📄 Read-aloud
- PM SVANidhi: Loans for Street Vendors How the PM SVANidhi scheme gave small working capital loans to street vendors after the pandemic, how it links to digital payments, and what it achieved. 📄 Read-aloud
- India's Eating-Out Economy: Checkpoint 1 Quick checkpoint - five questions on the food service market, menu engineering, food costs, restaurant closures and QSRs. 5 questions
- The Street Vendors Act and Urban Space How the 2014 Street Vendors Act protects vendors' right to trade, how town vending committees work, and conflicts over pavements and eviction drives. 📄 Read-aloud
- Mumbai's Dabbawalas How Mumbai's dabbawalas deliver lakhs of home-cooked lunches every day with remarkable accuracy using a simple coding system, and what their model teaches about logistics. 📄 Read-aloud
- Licences, Liquor Permits and Red Tape How many licences a restaurant needs in India, why liquor licences are costly and slow, and how red tape raises costs for small food businesses. 📄 Read-aloud
- Delivery App Commissions and Restaurants How Swiggy and Zomato charge restaurants commissions, why restaurants complain, the competition investigation, and how restaurants respond. 📄 Read-aloud
- Food Waste in Restaurants and Weddings How much food is wasted in restaurants, buffets and weddings, why it happens, and how food banks and better planning reduce waste. 📄 Read-aloud
- The Future of Eating Out Where India's food service industry is heading - chains, delivery, health, technology and small towns - and a recap of the module. 📄 Read-aloud