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India emerges as promising F&B market for global brands
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Wednesday, 01 July, 2026, 08 : 00 AM [IST]
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Anurag More, Mumbai
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India has emerged as one of the most promising F&B markets for international brands due to the youthfulness of its population, the growth in their disposable incomes, and global attitudes, according to Simranjeet Singh, Director, CYK Hospitalities.
“Modern consumers are well-travelled, well-connected via digital networks, and exposed to international food trends as a result of travel experience, social networks, and global entertainment. They do not merely wish to try some international cuisines; they wish to have an authentic experience and demand that from brands”, he said.
“This does not mean, however, that entering the Indian market is about copying the global experience. It involves knowledge of consumer behaviour, selection of appropriate locations, creation of an effective supply chain, and proper adaptation while preserving the essence of the brand. Indian consumers appreciate authenticity and, at the same time, brands that are culturally sensitive and relevant”, he added.
Best opportunity lies with those brands that will be able to balance between the two. Provided that the correct market entry strategy and proper execution will take place, India offers not only a large customer base but also the prospect of becoming one of the most important markets for international hospitality brands in the coming decade, he pointed out.
Concept Your Kitchen (CYK) F&B consulting company headquartered in Gurgaon, India is dedicated to transforming hospitality concepts into successful businesses. Established in 2019 by industry expert Simranjeet Singh, Director, CYK Hospitalities offers end-to-end consulting solutions for restaurants, cafés, cloud kitchens, and hospitality ventures.
CYK serves as a one-stop partner, guiding clients through every stage of their journey—from concept ideation and business planning to execution, launch, and growth. The company combines strategic insight with operational excellence to help entrepreneurs and established brands build sustainable, profitable ventures.
“The founding principles of CYK Hospitalities were based on the desire to streamline the restaurant industry. Our experience showed us that FNB entrepreneurs have to deal with several agencies when it comes to branding, kitchen design, operations, recruitment, and scaling, thus complicating their efforts. Thus, the primary objective was to come up with an all-in-one consulting platform that would offer its clients comprehensive solutions, including concept development, menu engineering, leasing, operations, and branding. Today, we work across the entire lifecycle of a hospitality business, helping brands launch, optimise, and scale with sustainable growth at the core”, he stated.
According to Simranjeet Singh, the most significant gap in the hospitality and food service industry is the absence of adequate planning before execution. Most restaurants were started by entrepreneurs with immense passion but were hazy about their operational plan, profitability model, location selection strategy and scalability of the business. This is where we saw an opportunity to infuse business strategy in hospitality.
“At CYK Hospitalities, we equip FNB businesses with the right information to take calculated decisions based on market research, operational plans, menu engineering, SOP development and expansion strategies. Our endeavour has always been to minimise expensive errors for restaurant startups and help them establish commercially viable and operationally sound restaurants that not only look good but work great too”, he said.
Over the years, Indian F&B has evolved to be far more experience-led and data-centric. Consumers no longer care for the mere variety of dishes available. They are now looking for the optimum combination of quality, authenticity, convenience and consistency. This, coupled with increased premiumization of dining, the emergence of specialised cafes, focus on authentic regional formats, and accelerated growth in tier-2 and tier-3 cities, has given the sector a complete overhaul.
Operations in the industry have been made highly efficient through technology, including ordering systems, data analysis for personalisation, and inventory management systems. More importantly, the new-age restaurant owners are more concerned about growing sustainably and profitably instead of just growing, which makes this sector a very mature one compared to what it was some years back.
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