Dissecting the downfall of Takeout

When was the last time half of Dhaka seemed to be collectively losing their minds over a restaurant? No, scratch that — a food stall, a cosy spot with lines stretching over tens of people as they waited to dig into their much anticipated burgers which had become the city's latest obsession?

The question may have been rhetorical, but let us entertain a little nostalgia. 

Whether or not such scenes or hype exist today, there was a time — just over a decade ago — when one particular food stall in the food court of Shimanto Shambhar ignited one of the first true food crazes for an entire generation in Dhaka. 

With a simple but well thought out menu that spoke to the foodies and burger gourmands with a unique and rather spicy taste that appealed to the Bangladeshi palate, Takeout did start quite modestly. 

But after a decade in the business, while certainly being the crown jewel of the local burger scene for a few years, having around 14 branches in the country and one even making a leap beyond borders, it is not too far of a stretch to state that the franchise's golden days are now a thing of the past.

"Our system lacks regulation in competition and intellectual property, leaving recipes unprotected. Copycat businesses emerge constantly. We simply can't compete with street carts operating on minimal costs, selling similar burgers at much lower prices." Fahim Kabir, co-founder and managing director, Takeout

Today, you cannot find kids, students or young adults flocking to Takeout. Walk into any of their outlets now, and you will not find yourself waiting an hour for a table. Even a quick glance through Foodpanda reviews paints a picture that is nothing to write home about.

If you are from that specific generation which witnessed the inception of Takeout, we are pretty certain your latest Takeout ventures were not as memorable. And if you have had no recent visits, maybe that says something.

So, the real question for us is not whether Takeout has fallen from grace or not — that much is clear. What truly matters is understanding why. How did a franchise that once had the potential to be Bangladesh's biggest burger empire find itself in decline?

Was it an inevitable downturn, a natural end to its reign? Did the quality slip over time, or was it simply a victim of an unpredictable market? Or perhaps, they failed to keep up with the competition and got left behind? 

The evolution of a franchise over the course of a decade is no short story, and to unravel it, we turned to someone who has been there from day one — Fahim Kabir, co-founder and Managing Director of Takeout, who still takes point to this day.

Discussing the decline of someone's passion project is never an easy conversation, but Fahim was quick to acknowledge that Takeout is not performing as well as one might hope. 

However, he attributes this to a variety of factors, some tied to the finer challenges of running a restaurant in a city like Dhaka, while others are perhaps more apparent at first glance.

The imitation game

One of the first nails in Takeout's coffin was the chaotic nature of competition in Dhaka's food scene. Here, whenever a restaurant or a particular dish gains popularity, it is almost inevitable that others will jump on the bandwagon, creating their own renditions. 

These copycat ventures, often operating with lower overhead costs and offering similar items at cheaper prices, gradually strip away the originality and exclusivity that set the pioneer apart, leaving it struggling to maintain its footing.

"Our system lacks regulation in competition and intellectual property, leaving recipes unprotected. Copycat businesses emerge constantly. We simply can't compete with street carts operating on minimal costs, selling similar burgers at much lower prices," Fahim explained.

Other than street carts, Fahim also touched on copycat restaurants who came into being with substantial investment and financial strongholds which provided them with somewhat of a head start where Takeout had to grow gradually into the bigger venture that it is today.

He pointed out further that where Takeout has always strived to serve the middle class against the backdrop of an ever so inflating economy of Bangladesh, he cannot ever question customers for choosing the cheaper and easier route. 

Fahim believes that had there been existing laws in the restaurant scene regarding copyrights and protecting intellectual properties such as recipes, this could have been easily avoidable. 

Takeout originally set up branches near educational institutions and youth hubs, aiming to attract a steady student crowd. However, as some institutions relocated, Takeout missed out on prime foot traffic, while other restaurants secured more student-heavy locations. This shift gradually pushed Takeout to the sidelines, giving competitors the upper hand.

Surprisingly, Takeout seems to be thriving outside of Dhaka. Since opening in Chattogram in 2021, the franchise has managed to maintain a more loyal customer base despite facing competition.

"The same products are far more appreciated in Chattogram. Honestly, it's the only place where students still make up the majority of our diners. In Dhaka, student crowds have dwindled, and our customer base has largely shifted to families and corporate executives," Fahim explained.

Takeout also found success beyond Bangladesh when they launched a branch in Sri Lanka's capital in 2017. By 2019, the outlet had gained significant traction, and Fahim fondly recalls serving customers from 15 different nationalities within an hour — all of whom embraced the burgers crafted for the Bangladeshi palate. However, seeing that same level of enthusiasm from diners in Dhaka today feels like a distant dream.

Photo: Courtesy

Do the burgers still hold up?

Over the years, Fahim has noticed a significant shift in how customers approach dining out. He recalls a time when food was the primary attraction; people were willing to wait an hour just for a good burger. But today, he feels that food has taken a backseat to other factors.

"Back then, the main priority was quality food. Now, it's almost an afterthought," he said.

He elaborated, explaining that ambiance and aesthetics now hold more weight than the menu itself. "If a place isn't Instagram-worthy, people don't show up. If there's no smoking zone where students can lounge for hours, the appeal is lost. Only a handful of restaurants in Dhaka still survive purely on the strength of their food."

Asking him whether his franchise ever tried to adapt to the evolving demands of customers prompted a rather defeated response from Fahim as he said that in Dhaka, it is nothing short of a "dogfight" among restaurants.

With so many options to choose from, customers naturally incline towards newer and more polished eateries than the simply laid out, family friendly burger joint that Takeout claims to be.

But what about the burgers themselves? If they still are as good as they used to be, if they still taste the same, would customers really prefer other eateries over the good old Takeout?

"Why should it be the same? A brand can only grow if it strives to keep getting better at their craft and we have always practiced that," Fahim responded.

Fahim further explained that in the last 10 years, Takeout has gotten more refined and did not concede in saying that the quality of his burgers have dropped. More so, they have continuously updated their menu, adding a fair number of items that appeal to foodies.

"The buns we use today are of a higher quality, the ingredients we use in our signature sauce are far richer, the garnishing of our patties are far greater and the equipment we use today are far more sophisticated. From that point, I can only say there has been improvement," he added.

Fahim also acknowledged that tastes change over time. It is only natural for someone who was a Takeout regular in 2014 to develop a preference for a different brand of burgers. That is just the reality of the restaurant business — one that every eatery must learn to deal with.

Like many other restaurants, Takeout receives a significant number of home delivery orders through platforms like Foodpanda. However, Fahim admits that the experience takes a noticeable hit when food is ordered online. He strongly prefers customers to dine in, believing that is the best way to preserve the integrity of their food.

"Our burgers are fresh, without preservatives like the ones at McDonald's. Temperature is key, and after 40 minutes in delivery, it's just not the same," he explained.

One standout aspect of Takeout's delivery service is its attention to detail and quality packaging. Each order arrives in a sealed package, ensuring freshness, and they never miss the little things — extra sauce sachets, napkins, and all the essentials. It is a level of service that most restaurants in the city tend to overlook.

Taking Fahim's preference into account, four of us decided to visit the nearby Ramna branch to see if dining in truly made a difference. While inconsistencies across different outlets are expected, we did encounter some mix-ups — both the waiters and the guy at the counter made errors while inputting our orders.

That said, the food arrived promptly within 15 minutes and looked noticeably better than what we might have received through delivery. However, the difference was not exactly night and day. 

We sampled a variety of burgers, appetizers, and drinks, and while the portions were satisfying, none of us felt that the flavours matched the Takeout we once knew. Whether that is just personal perception or a broader reality, we will leave for others to decide. 

For now, I guess it is established that Takeout has sunk in more ways than one but for their (and our) sake, we hope the only way for them now is up. Whether that ever happens, time will tell.