If the latest buzz is anything to go by, online reservations will reign supreme in the near future. Taking lessons from London’s Nobu and Trishna, Bengaluru too is riding high on online bookings being the only way forward as popular food spaces like Toast and Tonic, Zomato, chefkraft.com, Eazy Diner and more follow suit. Convenient or cumbersome? We speak to a couple of young adults, foodies and party peeps who tell us more about the trend…
“Given the digitalised times that we are in, it comes as no surprise that a lot of restaurants are opting for such an arrangement. It’s so much more convenient and fuss-free,” opines Nitin Hajela, a city-based food blogger who is in complete favour of the trend. He goes on to explain, “Unlike arduous phone bookings, which are mostly available only during a limited period, online bookings can be done at any time. And the chances of a mix-up are very less.” Vouching by the same, Rajat Bongale, a young marketing professional comments, “We Indians have been ordering food for a while now. But what really has changed is how we can order something as basic as chai online. Even better, we don’t have to wait for someone on the other end of the phone to help us out with an order anymore. It’s all just a click away. This works well with people on the go as it’s so much more private and quicker when you don’t have to deal with people to take down your order.”
Interestingly enough, even restaurateurs seem to be banking on the trend. “About 10 per cent of the people who call restaurants for home delivery are currently ordering online — we see a potential for this to grow to 50 per cent over the course of the next year. Our online ordering business is growing at a healthy 30-40 per cent month-on-month. Overall, in two years, I think online orders would attribute to 20 per cent of Zomato’s total revenue,” states Pankaj Chaddah, co-founder, Zomato.
“Well, with so much happening over the phones, it comes as no surprise that such an arrangement is gaining momentum. Being a restaurateur, I believe such a trend will work to a great extent as people are getting a lot more impatient and want things in a swipe. I see it as a gradual procession,” says Jia Jain, restaurateur, 1947 Group of Restaurants, who is looking to add online bookings soon.
In conclusion, Manu Chandra, chef partner, Toast and Tonic, states how it’s a more democratic way of ordering in. “While we’re the first to go in for an online bookings only feature, it’s an idea which sprouted out of a general observation — it’s hassle-free, saves your time and ours. Most importantly, we aren’t trying to take away the personalisation factor from the dining experience. We’re just making the process of ordering in a more streamlined process devoid of human errors.”
