Many restaurants have had to make significant changes recently to their business models, like opening delivery-only brands and experimenting with delivery platforms to prove their resilience. Even when the industry was struggling to recover, a violent second wave escaped the boom between March and May.

As a result, some restaurateurs expanded their existing business to include deliveries, while others created their own direct order channels. Many are now going the cloud cooking route and only sell brands from burgers to biryani.

Gauri Devidayal, managing committee member of NRAI said restaurants have become more technologically sound. A range of products and services are available to restaurants to increase their delivery range.

Chaayos founder Nitin Saluja said that cloud kitchens are fast becoming a growth engine. These companies are now going a step further and aggressively engaging small grocery brands to build a Thrasio-like model for restaurants. This model works when companies merge and scale small third-party brands.

Jubilant Foodworks plans to launch the Popeyes burger chain in India, Sri Lanka, Bangladesh and Nepal as a major franchise partner.

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