At a time when “food tech” is creating a buzz and a slew of food delivery platforms are emerging, industry players believe technology start-ups have the potential to innovate and solve problems, particularly at the supply end.

The industry also wants back-end issues like cold chain infrastructure to be improved.

Experts on a panel discussion on “Real Food Start-ups” at TiEcon Delhi 2015, where BusinessLine is print media partner, pointed out to the huge potential in the food space as more and more Indian consumers opt to eat out or take home deliveries. With a younger demographic, higher disposable incomes and increasing globe-trotting, consumers are ready to spend on quality food, said Ritu Dalmia, co-owner of Diva Restaurants.

Riyaaz Amlani, Impresario Entertainment CEO, said high real estate costs, scarcity of skilled hospitality graduates and a complicated licensing regime continue to be big challenges. Amit Burman, Vice-Chairman of Dabur India, added that sourcing quality ingredients also remains a challenge for restaurants and FMCG players in the food space, and this expands the scope for innovative solutions. The food tech space, which is attracting substantial investments, is likely to become a bigger industry in three-four years, he added.

Ashish Kapur, MD, The Wine Company, said food delivery services need to understand the expectations of customers and ensure that the last mile delivery experience is consistent.

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