Restaurateurs need to take care that the ingredients are stored at the right temperature for limited time because every single ingredient is fragile. Things should not be taken granted.
With segment becoming hot in the space, where restaurants have also started participating with these players to deliver their food, these segments may overcome as the supply chain head for the food business in India.
Until 2013, the global food giant KFC had a fragmented backend distribution, and it was around that time the top management realised it would be an impediment for its growth plans in India.
The restaurateurs sign a deal with the vendors where they maintain certain preferences for quality fruits and vegetables that they use in their outlets.
The Franchising World (TFW): How was the concept Mirchi born?
Ranjiv Kumar (RK): The name ‘Mirchi’ denotes a bold and unconservative kind of authentic Indian cuisine...
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