Abstract:

Farm to fork concept is established in metropolis cities. The data was collected from 31 farms to fork restaurants to understand the operation out of 48 restaurants. The concept still not getting the amount of sustainable business in the Indian market. Research suggests that there is good protection to successfully run the concept restaurant as the city market demands. The study analyses the challenges faced by the restaurant owners, where creating consistent supply chain management of raw fresh food, control on food cost affects the business sustainability. The study will make understand the new business owners for farm to fork restaurant start-up in India. They will understand the challenges and how to survive in a current market environment.  

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