Restaurants become retailers

Pondicheri, an Indian restaurant in Houston, with a branch in New York, is an example of a restaurant becoming retail. When it opened seven years ago, it sold only two products. Now it offers more than 70 products, from spices — the best-seller — to prepared food kits, pickles, chutneys, frozen sauces and stocks, and oils. The owners recognise that younger customers want to cook and retail now makes up about 9 per cent of their sales. The trend follows the continued expansion of Eataly, which has successfully meshed the retail-restaurant experience.

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