With globalisation, the way food is made available to us has transformed enormously. Fine dines of the world to QSRs of the world, food has evolved extensively. Fine dines continue to refine their cuisine and QSRs have become more commercial. Additionally,food trucks and delivery services are gaining more popularity everyday. It is a resource-intensive industry and all these ways haverevolutionised the interaction between the chef and the consumer.
 
Apart from these, there also exist small food joints that are not commercial. Yet, these eateries continue to remain the heart and soul for serving good quality local cuisine or some speciality. However, such eateries could not expand due to lack of sufficient resources.
 
Can architecture be used as a tool to give new opportunities to these small home-grown joints to expand?