Project Description

Market entry and feasibility study for a Dubai based Irish Lounge and Bar’s entry to Bangaluru, India

  • The high-street locations of Bengaluru have captured the retail trends and over the years have adapted to changing retail needs and consumer aspirations
  • When profiling tenants in select high-street locations of the city- a key observation was high-street locations are preferred mainly by Apparel and Footwear Tenants followed by Food and Beverages (F&B), and Electronic Goods, reason being consumer buying trends and real estate cost
  • The F&B foodservice industry is growing at a rate of 5-6% per annum with revenues amounting to $8.6 billion. The F&B sector in India comprises two distinct market segments: organized and unorganized. The organized segment accounts for 16% of the industry and is worth about $2 billion. It is growing at a compound annual rate of 25%. More International players entering the Indian market.
  • More than 62% of population is between 19 and 34 years old. The workforce is predominantly aged 24 to 29. There are growing aspirations and higher spends on lifestyle due to higher disposable incomes and enhanced job opportunities. The result is a paradigm shift from traditional Indian consumer spending behavior
  • At present the QSR/fast food phenomenon is largely an urban story. Urbanization in India is growing by the day, which will further contribute to increasing demand among urban Indians to eat out. The proportion of Indian population living in urban areas is expected to grow substantially through 2030.

Table of Content:

Market area analysis & competition benchmarking – India and Bangaluru market

  • Trends and opportunities in the food and beverage space in Bangalore with a focus on lounged and bar concepts
  • Study of key micro markets in Bangalore
  • Study of various location types: commercial space, standalone hotels, mixed use developments, destination locations, etc.
  • Demand drivers
  • Gap analysis
  • Study 2-3 comparable concepts
  • SWOT analysis of the ‘aspirational’ competitors

Project concept validation and strategic roadmap

  • Target market and consumer analysis
  • Market positioning and adaptation of the current concept to the Indian market
  • Independent review and improvisation of the concept based on the local market needs
  • Study various operating mode types – advantages and dis advantages of each
  • Come up with the best suited business development model
  • Make recommendations on the brand activation strategy and provide direction towards customization of key brand attributes and optimization of brand’s visibility

Financial feasibility study

  • Forecast demand in the key micro markets
  • Establish the capacity of the proposed restaurant and bar concept
  • Development cost estimates
  • 10-year P&L and profitability analysis of the restaurant and bar (feasibility for a proto-type restaurant)