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What is Time and Space

Chapter 15
Handbook of Research on Entrepreneurship, Innovation, Sustainability, and ICTs in the Post-COVID-19 Era
Changes in the food aggregator website reflecting the meals served at a particular time. For example, the web site shall display breakfast in morning hours and move to lunch menus in the afternoon.
Published in Chapter:
Surviving COVID-19 Crisis by New Business Models: A Case Study of the Indian Restaurant Industry
Tahir Sufi (Amity University, Noida, India) and Selim Ahmed (World University of Bangladesh, Bangladesh)
Copyright: © 2021 |Pages: 16
DOI: 10.4018/978-1-7998-6776-0.ch015
Abstract
The foodservice sector is one of the three leading sectors in India, with a market size of 152 billion USD. There are over 500,000 organized and unorganized restaurants in India, and the sector has seen exceptional growth during the past decade. A high percentage of the young and working population is driving the India foodservice market, which is further fuelled by organized retail space that is encouraging the growth of local and international brands across different formats. This study explores how the crisis caused by the COVID-19 pandemic has led to adapting to the new business model by the food service sector in India.
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