Home Food Service How Q Court is quenching the hunger quest

How Q Court is quenching the hunger quest


Rajiv Singh, GM and Business Head, Global Kitchens, speaks to FoodService India about all that goes into making of a Food Court and selecting the range of brands for it.

Tell us about the food court in your mall?

Global Kitchens is the Pioneer in F&B Concessions Management for Malls. It is the parent company of Q food court. Q court is at level four of Quest Mall in Kolkata.

Q court is serving an array of cuisines like North West Frontier, Mughlai, Chinese, Lebanese, Texmex, Asian, chaats from North India and Rajasthani along with options of fast food, desserts, juices, shakes, and ice-creams.

The food court accommodates almost a dozen outlets, offering the best of their cuisine and catering to a huge crowd of customers every day.

The brands involved in Q Court are as follows: Global Kitchens brands – Mezze, Masala Kitchen, China South, Desi Street, Juices and more.

Global Kitchens partner brands- Chili’s, The Chef’s bowl, KFC, Pizza hut, Waffle Wallah, Cream & Fudge, and Cartoff.

What is the USP?

Q Court is a Food Court that offers varieties to suit everyone’s taste and it could vary from quick snacks to a classy lunch or a sumptuous dinner. These meals could match the standards of premium luxury restaurants of any five-star hotel. This is the USP of Q Court.

What are the factors and challenges needed to be taken care of before building a food court?

There is a plethora of details to consider when planning to start a food court. These details are backend planning, kitchens, storages, staff facilities, etc. There are certain aesthetics that require planning. Those aesthetics are a mix of, cuisines, brands, and their formats. And finally, the seating capacity along with the comfort and entertainment of the customers is taken into consideration to get a food court that people find convenient for them and would want to visit frequently.

How the presence of kiosks, QSRs and small food joints on different floors benefits the food court?

The idea of kiosks on other floors apart from dedicated food floors is that it helps in impulsive buying.

What sells most of in the food court? National, International or regional cuisines?

National and International cuisines have attracted the crowd. People want to explore the various burst of tastes. Be it snacks, on-the-go takeaway type food, wholemeal or desserts – we have it all.

What are the services provided in the food court to manage consumers better?

The Global Kitchens and the Quest mall shares a co-existing and interdependent relationship pertaining to the Q Court service. Global kitchens have been providing the housekeeping to keep the areas clean and hygienic, other aspects include maintenance, marketing, strategy for various seasons/festivities, and upgrading the menu when required. A ready-to-serve team of Global Kitchens contributes towards the upkeep and enhancement of Q Court facilities.

How do you allot space to the brands in the food court? Is there a strategy behind it?

There are a lot of strategies involved when locating space to brands in the food courts. And it all depends on market research, local adaptability, availability, and acceptance levels of the consumers.

Previous articleEast India: More scope for retail growth
Next articleWhy consumers don’t buy more sustainable fashion?
FoodService India Bureau provides a powerful platform for the Indian food service sector to share their views, exchange ideas and strengthen industry collaboration for profitable and healthy growth. It is loaded with industry research, trends, news, guest columns, and analysis to give market players cutting-edge insight into the dynamics of foodservice industry of India. The readership of FoodService India Bureau spans Restaurateurs, Hoteliers, Food Retail Start-Ups, Foodservice Retailers (Physical Eating Spaces) that include Restaurant Chains, Standalones, QSRs, Pubs & Bars, Cafes, Chain Hotels - (Restaurants & Banquets), Food Court Operators, Multiplexes; Travel Food Retail, Food Retail at Other Hubs, Institutional Catering, Street Food – Food Trucks, Vans & Carts; Foodservice Retailers that operate Cloud, Ghost, Virtual Kitchens; Online Foodservice Players/ Providers/ Aggregators. Functionally they are mostly MDs; EDs; CEOs; CTOs; CIOs; General Managers; Chief Purchase Officers; Chefs; Food & Beverage Heads; Store Managers; etc,. The above readership of FoodService India Bureau collaborates and exchanges inspiration and insights with peers, and actively engages with a vast array of support organisations that include General Contractors-Design & Build; Designers & Architects; Contractor/Suppliers of Food & Beverage Equipment + Fixtures, Furniture, Fittings, Capital Assets, etc.; Partners, Financers & Investors; Marketing & Efficiency Support Organisations; Consultants and experts in FS Formats, Trends, Cuisine Trends, Opportunities; Food Retail Tech Specialist Organisations; and Industry Associations working on broader interests of industry players and liaisoning within and with GoI. And also with Suppliers of consumables - Food, Beverage, Cutlery, Table Linen, Small Equipment, Disposables, Ingredients, Raw Material, other available for sale material, etc; Hospitality Training/ Hotel Management Institutes/ Recruitment & Training Organisations; Trend/Market-Footfall Research Agencies; Marketing Activation and Employee Recruitment, Training-Development Organisations. Note: FoodServiceIndia Bureau is also the digtal vehicle of the Indian edition of the well-respected FoodService Europe & Middle East magazine is a specialty B2B publication in the HoReCa (Hotel, Restaurants and Catering) sector in India. A bi-monthly print publication, FoodService India reaches out to key decision makers in the foodservice business in the country. For feedback, enquiries and/or editorial participation, please write to rajanvarma@imagesgroup.in