Amid fluctuating onion prices, more restaurant owners are getting innovative to continue offering great dining experiences to customers, reports Sakshi Tickoo for The Economic Times. Chef Vaibhav Bhargava of Cho Vietnamese Kitchen and Bar says that the restaurant is trying to maintain price stability in their menus till the time there is a further significant rise. Richi, founder of Habbit & Orange Room, sees this surge in prices as an opportunity to innovate their offerings. The restaurant is looking for ways to experiment with various other ingredients that can not only maintain, but can also enhance taste, the report says. Meanwhile, Vikrant Batra, co-founder of Dhansoo Cafe, says that the restaurant already has additional stock of onions with vendors and hence they will be using those in their recipes without compromising on quantity. A variety of factors contribute to the surge in onion prices, including erratic weather conditions and disruptions in the supply chain, the report adds. Source: https://lnkd.in/dgUVJuYn ✍: Divya Pathak 📷: Getty Images #restaurantbusiness #onionpricerise
It's truly fascinating to see how these restaurant owners are adapting and innovating in the face of fluctuating onion prices. Chef Vaibhav Bhargava's commitment to maintaining price stability in their menus is commendable, ensuring a consistent dining experience for their customers. Richi's approach at Habbit & Orange Room, seeking opportunities to experiment with alternative ingredients, not only reflects their dedication to taste but also their resilience in challenging times. I'm also impressed by Vikrant Batra's strategy at Dhansoo Cafe, leveraging their existing onion stock to maintain recipe quality. The challenges posed by erratic weather conditions and supply chain disruptions highlight the need for such resourceful thinking in the restaurant industry. These stories remind us of the resilience and creativity within the culinary world. It's not just about overcoming obstacles but also using them as stepping stones to new culinary horizons. Kudos to these restaurateurs for their innovative spirit and unwavering commitment to providing exceptional dining experiences to their customers. LinkedIn News India Divya Pathak
In addition to the creative solutions shared by Chef Vaibhav Bhargava, Richi, and Vikrant Batra, it's worth noting that the surge in onion prices is a result of several factors beyond their control. Erratic weather conditions and disruptions in the supply chain have played a significant role in driving up prices. This highlights the challenges faced by the entire restaurant industry, not just individual establishments. Despite these challenges, it is inspiring to see how restaurant owners are proactively adapting their menus and strategies to maintain quality while keeping prices stable. Their commitment to providing excellent dining experiences to customers remains unwavering, and their willingness to explore alternative ingredients demonstrates their dedication to culinary innovation. Ultimately, this serves as a reminder of the resilience and ingenuity within the restaurant industry. By focusing on creativity and resourcefulness, these owners are finding ways to navigate a challenging market and continue offering memorable dining experiences to their valued customers. LinkedIn News India
It's inspiring to see restaurant owners adapting creatively to tackle the challenges posed by fluctuating onion prices. Their commitment to maintaining quality and taste while navigating these hurdles is commendable!
It's inspiring to see how these restaurant owners are adapting to the challenges posed by fluctuating onion prices. Their commitment to maintaining quality and taste while managing costs is commendable. Innovation in the culinary world often leads to exciting new flavors and dishes, so I look forward to seeing what creative and delicious options these restaurants will come up with in response to these challenges.
They're really getting creative to keep offering a great dining experience to their customers. Chef Vaibhav Bhargava from Cho Vietnamese Kitchen and Bar is making sure their menu prices stay stable as long as possible, which is a smart move to keep customers happy. Richi, the founder of Habbit & Orange Room, sees this as a chance to experiment with different ingredients that can still make their dishes tasty, even without relying too much on onions. It's all about finding new flavors and keeping things exciting. Meanwhile, Vikrant Batra from Dhansoo Cafe has a good plan in place. They've got extra onions in stock from their vendors, so they can keep using them without having to cut down on the quantity in their recipes. The report mentions that onion prices are rising due to various factors like unpredictable weather and supply chain issues. So, it's tough out there for these restaurant owners, but they're showing real resilience and adaptability in the face of these challenges. Cheers to them for continuing to provide great dining experiences! LinkedIn News India | Divya Pathak
It is important for the restaurant industry to be creative when faced with unpredictable weather patterns and supply chain problems. Also, it is not only necessary to overcome challenges, but also to use them as stepping stones to move forward.
Its ironical that market flux and negative dynamics spur more innovation and value engineering than growth times LinkedIn News India innovation in offerings, onion substitutes, integrated S & OP, inventory management, potential onion futures trading etc can be leveraged
It is always good to have options when you face price hike. Kudos to the smart founders who are able to predict things early.
Now onion finds it’s place on LinkedIn news too.
Digital Marketing Strategist | Addressing Challenges with Design Thinking
11moGood solutions to fix the problem at hand. But this opens doors to try and implement some long term solutions as well. Collaboration and mutual benefit that is. There is a significant amount of produce that is consumed in restaurants and hotels. Instead of just procuring from the retailers or the mandis, these may be bought directly from the farmers. Local produce. Farmers would love long term association and may be willing to provide consistent supply at prices beneficial for both parties. Transportation cost that is incremental to SP in case of retailers/mandis can be avoided, apart from the benefits such as a reliable source, fresh produce would add a significant value. Cheers!