\nFEA: What made you think of converting your signature dishes into Ready to Cook or Ready to Eat packaged options?<\/strong><\/span><\/p>\n
Ankit Chona:<\/strong> In two words \u2013 \u201cOur Customers\u201d. During the lockdown we really missed serving. Seeing the smile and satisfaction on the faces of our customers is really what keeps us going at the end of the day and we really missed that. We did have plans to launch our Ready to Eat Product in next couple of years. This Pandemic however accelerated the launch. And so after immense hard work and a lot of care, we have launched our initial range of RTE and RTC products \u2013 for our customers to love and cherish.<\/p>\n Ankit Chona:<\/strong> The demand to have food at one\u2019s own convenience was always growing over the last decade \u2013 it has increased exponentially with the onset of this pandemic. RTE cannot replace regular home-cooked meals \u2013 However, when you are bored of simple home meals or you are chilling on a Friday evening, HOCCO will be there for you to enjoy the signature dishes for which you would usually visit our restaurant.<\/p>\n FEA: What are the factors driving the demand or likely to yield more demand for RTC foods?<\/strong><\/span><\/p>\n Ankit Chona:<\/strong> In my opinion, there are three factors driving consumer demand for RTE \/ RTC foods. Firstly, more focus on eating from places you trust \u2013 which has all the more been accelerated due to this pandemic. Secondly, changing consumer lifestyle with more nuclear families, both partners working, and so they need for a quick meal. Thirdly, availability as these products can be bought off the shelf at your nearest store of the mall. Our HOCCO restaurants might not deliver in remote parts of Gujarat, but our RTE will be available in your nearby retail shop.<\/p>\n FEA: What do you think are the unique features of HOCCO RTC\/RTE Foods vis-\u00e0-vis other RTC\/RTE foods available in the market?<\/strong><\/span><\/p>\n Ankit Chona:<\/strong> Our unique feature which also will help us differentiate from the competition is our taste supremacy. Having been in the business for over 70 years now \u2013 we believe we understand both the consumer palate and how tastes are changing in recent times. Price and marketing can be short term differentiating factors, but we believe that what will help us win in the long term eventually are our product and our taste differentiation. That is what made people buy HAVMOR Ice creams when my Grandfather made them, that is what made people come to our restaurants and eateries again and again to have the chana puri and that is what we believe will drive them to buy HOCCO Ready to Eat.<\/p>\n FEA: What kind of measures do you take to ensure the health and nutritional components of the RTC dish?<\/strong><\/span><\/p>\n Ankit Chona:<\/strong> Earlier, there was the feeling that anything that is instant is not tasty. That has changed now. Customers need convenient gourmet food and that is exactly where RTE meals play their part. We ensure at HOCCO that products made are with the utmost care and thoroughly detailed. Hence all HOCCO Ready to Eat products are not only preservatives free but also do not contain any artificial colors.<\/p>\n FEA: Which are the dishes you have already launched and which ones do you propose to launch in the future? <\/p>\n Ankit Chona:<\/strong> Currently, we have launched our iconic Chana masala made with a recipe unchanged since 1944 (but with a little twist) \u2013 which are available both in Regular and Jain versions, our slow-cooked Dal Makhani, Mumbai Bhaji, a Makhani gravy and a ready to eat Gulab Jamun. All our products are just \u201cheat and eat\u201d \u2013 making them an extremely quick and delicious option for our consumers to enjoy the convenience of their homes.<\/p>\n House of Chona has long been known for its Chana masala, samosa, etc among the people of Gujarat. Are you looking at exports to places with a Gujarati Diaspora?<\/p>\n That is there as part of our agenda in the long term. I remember how as a teenager, I used to carry a suitcase full of packets of our chana to the USA during my college days and I am sure there are a lot of people like me who would be missing home. The idea is to bring HOCCO home, wherever it may be.<\/p>\n FEA: Do you think DIY and RTC will grow in popularity as opposed to sit-down and dine-in because of the pandemic?<\/strong><\/span><\/p>\n Ankit Chona:<\/strong>\u00a0 I strongly feel that one is not a replacement of the other because they satisfy completely different demands. Dine-in is very experiential and service-oriented while RTE is targeted at helping our customers take a break from home cooking after a long and tiring day or hectic week. And hence in my view, they will always complement rather than compete.<\/p>\n![\"\"](\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/09\/Tin-Pack.jpg\")
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\nFEA: Do you think RTC and RTE are growing trends in India or globally?<\/strong><\/span><\/p>\n<\/a><\/p>\n<\/a><\/strong><\/span><\/p>\n<\/a><\/p>\n