Images Business of Food – Vol2 June 2025

Description

In a retail landscape increasingly ruled by clicks, it’s still the physical store that builds the strongest customer connection. And even though digital storefronts continue to grow, the age-old truth holds: location matters.
Where people live, work, commute, and gather are no longer passive settings—they are active, strategic touchpoints for brands looking to stay relevant and grow. In our story on pages 18–19, we explore how physical spaces are being reimagined as powerful drivers of both engagement and revenue.

This shift from transactional spaces to immersive, emotionally resonant experiences isn’t limited to the physical world. As the sector evolves, we’re witnessing the rise of a bold new paradigm—Retail 5.0. It’s no longer just about speed and convenience. Today’s consumers expect meaning, empathy, and hyper-personalization. They want brands to meet them where they are—physically, digitally, and emotionally. At the forefront of this shift is RetailGPT, a platform not just responding to these expectations, but actively shaping them. Turn to page 20 to discover how it’s rede􀏐ining the future of commerce.

Nowhere is this adaptation more compelling than in our cover story (pages 22-28), which tracks ITC’s quiet but ambitious foray into cloud kitchens. What began in 2019 as a low-pro􀏐ile pilot from the backend kitchen of ITC Windsor in Bengaluru is now a scaled strategy spanning 􀏐ive cities. By harnessing its strengths in packaged food, culinary excellence, and brand trust, ITC has transformed food delivery into a serious growth vector. The message is clear: legacy brands can thrive in digital-􀏐irst markets—if they innovate with intent.

But innovation doesn’t end with delivery. In a post-pandemic world, dining out is no longer just about food—it’s about experience, identity, and connection. Our story on pages 39-41 examines how the Indian F&B sector is evolving into a space for creativity, community, and culture. As this issue reveals, the future of retail and foodservice in India belongs to those who can blend innovation with instinct, and technology with taste.