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-Priyadarshi Shastri | IMAWS (cbedit@imaws.org)
It’s been three years since the formation of the Food Service Consultant Association of India. The rapidly evolving food service industry has made the role of consultant important for shaping its future. We sat down with Vishwanath Pandey, Total Hospitality International and President of the Food Service Consultant Association of India, to find insight into food service businesses today.
What is the primary role of the Association in supporting consultants across India and beyond?
Food Service Consultant Association of India. All the consultants in every state joined hands for this association. Our main role is to share knowledge and acquire industry-related data, as well as voluntary interchange and dissemination of industry-related data, and share it with the members of our association. We have been working for the past three years, and as President, I aimed to help the government and the industry standardise areas in terms of fabrication and food and hygiene standards.
Are there any specific sectors in India that are seeing increased demand for the food service industry?
Honestly speaking, the food industry in our country is booming. Demand again varies from sector to sector or say cities to cities. The hospitality industry as a whole is growing, we have a lot of different hotels/restaurants coming up that will cater for all types of categories.
If we talk about a specific city like Chennai, it is a traditional food zone. People used to prefer eating old-style traditional cuisine, but now international cuisines are in demand. In addition, many IT parks and international food chains want to open in Chennai.
How have the recent economic shifts and regulation changes impacted the region’s consulting industry?
This country is developing, as things are growing many new changes are taking place. FSSAI and others creating new norms and upgrading themselves so as the industry grows all the sectors around it also grow. Additionally, the rise of online food platforms, delivery services and changing preferences of people are reasons behind the new changes in how food service operations are designed and managed.
What are your key expectations from the government to support the consultancy industry in India?
Well, we are not looking for monetary benefits, we looking to use our knowledge and help the government to create better guidelines for the manufacturers, and operators so that they can come out with better food services. If you have a good place with hygienic food then the public will prefer to eat here thus they will consider the back end reliable and good. Also, better education standards, so food operators must have a basic qualification to start or work in any food outlet. It will also benefit the end customers.
How has the role of consultants evolved in the last few years in India, and what trends do you foresee soon?
Earlier people used to open cafes or restaurants with 2 chulas and no proper kitchen types of equipment but now times have changed, and people are taking the help of consultants before starting any food business. Proper guidelines are being followed like ventilations should be good, gas pipeline, proper drainage, gas leak detection and fire extinguishers. Also, the Government of India, BIS and food inspectors are gearing up and becoming strict towards food and safety regulations.
What are your long-term goals for the Consultant Association of India, and how do you plan to achieve them?
As an Indian consultant association, we want to collaborate with the government to create better guidelines for the manufacture and installation of kitchens. This will encourage inspectors to inspect kitchens correctly, thus encouraging restaurant owners to follow proper guidelines. It will be safer for the employees working there and also for the end customers.
Second, to grow knowledge among the association’s members across the country, and third, to collaborate with the associations of neighbouring countries to work internationally.
Testimonials
My vision is to take FSCAI to create, educate and design the best sustainable hospitality solutions for India and the world at large. Grow as an international body in providing world-class facility design solutions with the latest innovative ideas and technology. Introduce make-in-India products to the global market and have international chapters in at least 6 countries by the end of 2026.- Pramod Paleri, Head S&P Associates and Secretary Food Service Consultant Association of India.
FSCAI as a body was created to bring all food service design consultants in India under one umbrella. The larger goal of the association is to set standards and ensure that all members follow the same in their design practices. One of the other goals is to ensure continuous food service design learning. The association has been growing steadily both in terms of its consultant members as well as its Corporate OEM members. We are taking baby steps in this regard and hope to succeed in our endeavours- Rahool Kr Talwar, Director at Rethink Hospitality Private Limited and Vice President, Food Service Consultant Association of India.
“Our vision is to deliver innovative, marketable, authentic consulting solutions for the hospitality and food service industry to support the overall development of global hospitality businesses.”- Upendra Dattatraya Kulkarni, Co-Founder & Director HCS Global Corp and Joint Secretary FSCAI.
“During my professional and business interactions with consultants spread across the country, I realised there is a need to bring all of them on to a common platform, for the greater good of the consultants themselves at short, but in the larger interests of the profession itself. Three years down the line, my idea stands vindicated”, says Mr Rajesh Chowdhury, Founder Director Food Service Consultants Association of India (FSCAI)
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