Planning for a food-based startup in India – 10 key things to remember

Planning for a food-based startup in India – 10 key things to remember

Planning for a food-based startup in India – 10 key things to remember

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  • In this dynamic and instant world, people prefer convenience in their regular lives. Almost everyone thinking in the same way, especially for food.
  • There are more new upcoming startups emerges in this digital world, offering great food, multi-cuisine, and convenience in abundance!
  • If you are in the process of building up your food-based startup in India or thinking of setting one up in the upcoming future, food research lab suggests ten pointers to keep in mind before starting it.
FRL – Planning for a food-based startup in India


If you are thinking to get into the food-based startups in India, you must consider a few things that help to analyze the time and effort it takes, the capital and market costs. There so many options for you to get into the food business world without having to set up a full-scale restaurant. Here’s a list of ten Food-based business ideas that you must look at to pick the best one for your startup and also includes low investment ideas to full-scale restaurants. The food industry is vast, with a tremendous amount of profit to go– if you have the correct startup model and concept using food processing technology.

Business Concept

A business idea is a vital tool for success. The startup concept should have a proper plan and researched before you launch it. Knowing business administration can help you craft the program on your own, but if not, you may want to hire a business administrator to execute your plan. Your concept must add

  • Your plan to serve
  • Your investigation amount
  • Your expected profit in business

It’s always better to have mistakes side of conservatism and aim to break it. List out the financial details of your concept that needs to be unique to withdraw the interest with the help of food product development companies


It would help if you decided to set up the place, ensure your startup is visible to everyone. It should present in a crowded place from the street on it resides. The parking lot is essential at your restaurant’s space; it’s must be unique compared to your competition. If a customer doesn’t get a place to park, your business will go in loss. Restaurants on a highway are always busy.


The menu is a significant factor when you’re planning to start a restaurant. Studying food trends, with your restaurant’s concept, consider them for your menu. The few menu must-haves are meatless options for vegetarians, kids’ favourites, and so families can dine at your place. Cost-saving menus like meals must be available with the help of food prototype development services


Essential factors in food startups are to understand that as a restaurant owner, you will not have the luxury of taking a vacation and not a 40-hours-per-week work. You must spend most of your time at the restaurant working with staff, vendors, customers, planning menus, and analyzing profit and loss reports. It’s a challenging career choice, but it’s also time-consuming work in food product development


Have a plan to get the word out about your new restaurant. You can make use of many social media platforms to market it. Many local businesses, so join a chamber of commerce and participate in food carnivals to sell their brands. The newest form of marketing is digital marketing, and it sets a new trend in the field of businesses and supporting the research and development in the food industry with the help of food research and development companies


It can be challenging to trust of customers with your restaurant. Prioritizing and delegating is mandatory in this food industry in India. You cannot do everything by yourself, make sure to hire and train staff to your requirements.

Licensing and permits

Before starting, open the doors to your restaurant, make sure you apply for the proper licenses and permissions from the government, especially during the new product development in the food industry. You may have several inspections before you can begin operation. Approach to your city government to find out what you need for your restaurant. It would help if you considered state and federal needs, so do your homework before you set a date for your grand opening.

Target customers

The customers you want to attract will affect the type of restaurant you want to operate. It’s mandatory to consider the income, the age and the lifestyle of the customers you want to impress.

  • Do you want to impress the customers to take their time while eating?
  • Will your target audience be willing to dine in to your restaurant?
  • How much money will they afford their meal?
  • Is your target customer available at any time during the month?

Once you know the solutions to these questions, you will have a clearer idea about the type of restaurant you want to begin, the menu, the price range and even the decor.


Before signing the documents of the restaurant, you must know about your competitors. Make sure to visit many restaurants in the area. Seeing your business gives you a chance to identify their strengths and weaknesses, that provides you with a competing edge. Look for their customer’s preferences, so you can implement them into your restaurant, and recognize their failures and successes to learn what to do and what not to do.

Business plan

Without a detailed, business plan, you can not be able to bring your dream of owning a startup. The business action plan gives the sketch about the entire journey you’ll take to operate. You will use your business plan to guide you through getting financial support from investors to the projected action plan.



These are the few business requirements to start a food-based industry in India. Food research lab helps you to get more knowledge in this field through this blog to all the food processing industry and food processing companies.


  1. Simamora, M. (2004). Business Plan Development–An Exercise in Functional Food Products. Available at SSRN 2729232.
  2. Wekerle, G. R., & Classens, M. (2015). Food production in the city:(re) negotiating land, food and property. Local Environment20(10), 1175-1193.

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