In Conversation with SHUBHI SINGH. DIRECTOR & PARTNER. The Cookie Dough. Mumbai 

How has the hospitality sector been performing in India, and how do you see the scope of growth henceforth?

The hospitality Sector all over the World had a tough time. The pandemic knocked down this sector for more than three years, but it also came as a blessing in disguise for this sector. People Craved Good Food, and the importance of quality and variety was felt. Particularly the food industry jumped out from the branded captivities to open ground creativity. India has witnessed many startups in this segment, and interestingly people from various backgrounds are venturing into this. This gives strength and a clear sense of direction. Food has been a religion in India, and the scope of variations in this sector will inspire endless experiments and numerous achievements. Food is Personal, General; Food has no barrier, and Food can make one happy and productive.

Which aspect of your business could be the next game-changer?

Passion drives us. The only thing we need is to identify our priorities. In my case, it is Food where I see tremendous opportunities for creativity and service. Food belongs to everyone and is the most religious reason for our existence. A combination of Health and Taste sounds complicated, but we are working on this. We are working on making our recipes personalized, which should make a person jump with joy that this is my type of taste and Food. Consumers are taking more care about what they put into their bodies and are now wanting foods that can deliver multiple healthy things in one bite.

Trends you foresee in the area of your operation?

With this Startup, we learned many lessons about life. The little things make the difference between existing and living, knowing and walking the path, and the Food business has numerous teaching tasks. Food is always going to be in demand. From a street Vendor to the branded ambience, one can find people flocking for taste and quality. We see that interest in healthier foods, transparent information, and a plant-based diet is trending. But keeping cost challenges in mind, we need to work on affordable options always.

Plans ahead.

There are several hardships for a Quality Food Startup, but we need a creative approach to problem-solving. Keeping a disciplined control and focus on the mind, team, and finances, we are trying to venture into the Live Food Shows and working on the lost recipes of the World that were quick, healthy, and tasty. We are trying to step outside our culinary comfort zone and experiment with new trends based on old recipes. Who Knows, our some experiments will be there for a long haul. A creative experiment with Our Retro Cuisines may create a culinary sensation.

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