Incoming restaurants are moving around with car windows, QR-coded menus and playlists on mobile playlists.
Move on BYOB, it’s time for BYOC – bring your own car. Customers are still worried about eating in crowded restaurants, but after a series of locks, they are eager to leave the house, and the trend of the ’70s is coming back and incoming restaurants are sprouting across the country.
In Cancer, Duan and Duan, golf carts deliver food to added cars. The idea was launched by the hospitality team last August in response to the epidemic. “The hospitality industry was shaken. We have hundreds of staff to support us. Homework was the only thing, but it was not enough to cover the expenses, ”says Yash Malhotra, who took over the family business with his sister, Insha Malhotra.
Drive and eat at Duan
Realizing that they had dinner in their hands on a large party, they realized that dinner was a great way to use their vast resources. “In this way, consumers can stay away from home and eat,” says Yash. If people want to stretch their legs and get out of the car, reclining benches sit next to cars. Orders are processed via QR codes.
The driving test yielded more than expected (about 60 cars over the weekend), and is now a regular feature. “Looking at the success, we have reached two small restaurants from cities like Surat and Chandigarh and have implemented the same concept,” Yash said. When Drive & Dine by Dhuaan changes one this week, the team will continue its efforts to make the place more enjoyable. They prepare themes such as movie nights, Sufi evenings, and even distance dance nights. “Sometimes customers take up all or part of the space to play tambourines in their cars or at social events,” adds Yash.
Incoming birthday parties are also on display. Shiam Sunder, who manages Arjun Paradise Cafe in Chennai Medavakam, says he often hosts family and friends who park their cars at the cafe and hosts special events with confetti and cake. It says that there were people who blinked.
Shiyam, who worked briefly at the Delhi Imperial and trained at the Accent Restaurant in the capital, was set up to set up a café in his car with his father, Bala Sunder. He returned to Chennai in 2019. Spread over one hectare, a grass-covered seating area, another area for pets and their owners, and an open space for 45-50 cars is 30,000 square feet.
When he started two years ago, he said no one came just to drive. He tried to broadcast cricket and soccer matches on the big screen, which attracted a few customers. After my epidemic, it’s a different story.
“People are more comfortable sitting in their cars,” says Shimam. He added that after the outbreak, most of them lost their first degree clients when they returned to their hometowns. Instead, he saw the rise of the family. “I have 80% more sales than I had before the outbreak,” he said.
What makes it safe
Metric gaps between cars are required to ensure physical distance. The café is crowded at dinner time, but the café also has customers who grow up early for breakfast at the famous Utapam Waffles, Gilili Oil Dosa and Chicken Kema Dosa. Supervisors often call and order in advance. Some call for slow-order pre-cooked meat, and then enjoy the Arka Palm Plates.
To make customers feel safer, restaurants are now constantly updating systems. Kaasa Kitchen, Kochi, finger plates and chimneys are part of the process. Others, like Tiravantanhapararam, are offering trays that can be attached to car windows, so caterers can eat comfortably without moving hot food on their feet.
He recently entered the Sri Kamatchi Mess drive in Paris Corner, Chennai, with a carefully thought-out system in place. We have set up wooden benches that we slide in cars, so customers can eat them. They come in two different sizes to suit different models of cars. ” Their previous trades maavadu.
“We also have tables and chairs for those who prefer to sit outside and eat,” Natarajan said. Working from the dining room in the Raja Anamalay Mandara complex, the facility can accommodate up to 40 cars at a time. Their strategic location with the Supreme Court and many local government offices has enabled many to stop for breakfast or lunch.
“Our USP is renovating old-fashioned Tiffany items like Kanjeveram Eid. More koozh, puli upma, Arsi upma. We have a tandoori and a Chinese counter, but the focus is on South Indian cuisine, ”Rani said.
This is an effective module if there is enough parking. Some, like the Sanbay Bandra Kurla Complex, have extended the Sante Spa restaurant into a restaurant. Kanesha Jay, owner of the branch, says that their parking lot can easily hold up to 50 cars.
To cater to this car-eating audience, the restaurant has invested in an environmentally friendly, plastic-free cutting tool, hands-free ordering app and Spotify playlist that allows in-car listeners to listen to the same music. Restaurant.
People want to be in their safe bubble and think of their cars as one. Yes, home delivery is always a viable option like Kenesha, but when certain foods are served, they lose their flavor and character. In this way, one can enjoy the best of both worlds – people can go out and be safe at the same time. And of course, a little longing doesn’t hurt anyone.
Woodlands did it first
A.D. In 1962, Woodlands, South India’s first drive-in restaurant, now stands at the Semmozi Ponoga Center. Since the closure of the Woodland Hotel Group in 2008, it has leased 320 acres[18 ha]of 18 acres and 18 acres[18 ha]to build one of the city’s most famous landmarks.
At that time, creative ideas helped to promote the Udupi style of vegetarian food. The parking lot of the car was the restaurant and the metal trays, the water glasses, and the front doors of the cars. The waiters then came to the car and explained the menu.
The lush greenery, which included a playground for children, made it popular among families. Located in the heart of the city, it attracts a large number of morning commuters, who stand for 6 hours in the morning to check out the hot Pangan and Idil. Their coleta, masala dosa, sambar vada, chili cheese, toast bonda and coffee were the most popular items on the menu.
Inputs from Chitra Deepa Anantharam