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Surviving COVID-19 Crisis by New Business Models: A Case Study of the Indian Restaurant Industry
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Author(s): Tahir Sufi (Amity University, Noida, India)and Selim Ahmed (World University of Bangladesh, Bangladesh)
Copyright: 2021
Pages: 16
Source title:
Handbook of Research on Entrepreneurship, Innovation, Sustainability, and ICTs in the Post-COVID-19 Era
Source Author(s)/Editor(s): Luisa Cagica Carvalho (Polytechnic Institute of Setubal, Portugal & CEFAGE, University of Évora, Portugal), Leonilde Reis (Polytechnic Institute of Setubal, Portugal)and Clara Silveira (Polytechnic Institute of Guarda, Portugal)
DOI: 10.4018/978-1-7998-6776-0.ch015
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Abstract
The foodservice sector is one of the three leading sectors in India, with a market size of 152 billion USD. There are over 500,000 organized and unorganized restaurants in India, and the sector has seen exceptional growth during the past decade. A high percentage of the young and working population is driving the India foodservice market, which is further fuelled by organized retail space that is encouraging the growth of local and international brands across different formats. This study explores how the crisis caused by the COVID-19 pandemic has led to adapting to the new business model by the food service sector in India.
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