GST Registration for A Restaurant Business: How It Works

Restaurants have always spent money to get noticed on good locations, signage, interiors and word of mouth. But today digital has become a new shopfront to look after.

Digital visibility is no longer just a marketing job. Being visible online can influence whether a customer discovers the brand, checks the menu, reads the reviews, chooses a location or places an order. In many cases, the first impression is no longer created at the entrance, it is created on a search result, map listing, delivery platform or social feed.

From Rent to Reach
Visibility is no longer a one-time expense. This extends beyond content creation to include content planning, social media management, online advertising, Google presence, and maintaining the broader digital ecosystem. 

“A restaurant may have an excellent product, service and ambience, but if customers are unable to discover it online, these investments may not translate into footfall or revenue,” mentioned Keerthana Ramegowda, Co-Founder of Neon Castle.

As per experts, 70-75% of restaurant brands in India are focusing on digital visibility to reach new customers, while 20-25% of the legacy brands have started their digital visibility over the past few years to attract the customers with their unique storytelling. The important shift is to view digital marketing not merely as a promotional expense, but as a customer acquisition and business infrastructure cost. 

For, Haresh M. Mirpuri, Founder, BarnHouse digital visibility is not simply a marketing expense, but as an essential operating investment. When managed strategically, digital visibility can directly influence discovery, consideration, bookings, footfall and ultimately revenue.

“Visibility is as recurring and revenue linked as our ingredients or our packaging, so it deserves the same seat at the table. When you treat it as a proper line rather than tucking it under "marketing," you protect it in the lean months and those are exactly the months it matters most,” pointed Varun Tripuraneni, Co-founder, Shoyu.

Sharing his views, Yash Bhatia, Founder Mai Mai said, “Traditionally, a restaurant P&L looks at rent, food cost, manpower, utilities, marketing, etc. But today there is another layer, of being discoverable. A restaurant can have a great product, location and service, but if customers don't discover it, the economics don't work. For a new restaurant, visibility is particularly important because there is no existing customer base or word-of-mouth momentum.”

Good digital visibility can influence discovery, consideration and eventually conversion.

Hyperlocal Visibility is Important
The industry is still catching up to this shift as visibility comes at a cost and are treating it as an afterthought on the P&L that often leads brands to prioritise vanity metrics that may look impressive on a presentation but do not necessarily translate into footfall or reservations.

For Mirpuri, the answer is to integrate digital into the hospitality experience rather than treat it as a separate function.

“Most of us spend at least an hour a day on social media, and it is revolutionary in terms of how a simple piece of content can potentially reach millions of people in a way no other form of media can. That’s why we believe it is essential for a restaurant to have a dedicated budget for digital visibility. It deserves a permanent place on the P&L,” added Ramegowda.

You can have a beautifully designed restaurant with great food sitting at 40% occupancy simply because not enough people know about it.

Pointing further, Tripuraneni noted, “As we've grown from Hyderabad into Bengaluru and Delhi, we've learned that each kitchen earns its own reputation locally. That's actually a beautiful thing as it keeps every team accountable to its own guests."

The biggest challenge is consistency. Running a restaurant is already a demanding operational business, while creating relevant and engaging content requires a completely different skill set. 

“The solution is to treat digital visibility as an ongoing operational function, supported by a clear content system, defined brand positioning, a content calendar, a strong asset library, and clear ownership of execution,” shared Ramegowda.

And, there is no denying that consistent visibility is a big reason nearly 80% of restaurants customers return. For restaurants, the question will no longer simply be whether they are visible. It will be whether they are visible to the right customer, in the right place, at the right time and whether that visibility can be linked back to revenue.

Restaurant menus are shifting from maximising choice to maximising kitchen productivity. As dine-in, takeaway and delivery share the same kitchen, restaurants are weighing prep time, labour, capacity and throughput alongside food cost and popularity. India’s food-services market stood at ₹5.69 lakh crore in 2024 and is projected to reach ₹7.76 lakh crore by 2028, according to NRAI. 

From Contribution Margin to Contribution Per Kitchen Minute
Contribution Per Kitchen Minute (CPKM) measures how much a dish earns for every minute of kitchen time. For example, a dish generating ₹300 contribution in 20 minutes delivers ₹15 per kitchen minute. By combining contribution margin with preparation time, restaurants can identify dishes that make better use of limited chefs, equipment and peak-hour capacity. 

Vicky Bachani, Co-Founder, Jugnu (Goa) feels that in a vibrant culinary destination like Goa, guest expectations are sky-high, but so is peak-hour pressure. 

“We treat our menu as a living ecosystem that balances culinary creativity with kitchen capacity. Designing around kitchen bandwidth isn't about cutting corners, it's about enabling our team to execute flawless dishes even when the dining room is packed and delivery tickets are printing non-stop,” he said.

The focus is shifting from what sells more to what earns more per kitchen minute. Aanal Kotak, Founder of The Secret Kitchen pointed that a dish that sells well but takes disproportionately long to prepare may not be as profitable as a simpler, faster-moving dish.

The Rise of the “Throughput Menu”
Restaurants are designing menu for speed, efficiency and smoother kitchen flow using shared ingredients, batch prep and quick assembly. The goal is to reduce bottlenecks and maximise kitchen output, especially across QSRs, cafés and cloud kitchens.

Sharing his views, Vikas Pathak Vice President - Culinary, Stories Brewery, Moai and Macaw by Stories (India, Dubai) said, “Repositioning of specific dishes are really important by adding that on top of the menu. We discuss if a certain dish can be repositioned in a specific way to improve the revenue and analyze if we have to rework on cost of specific dish.”

With dine-in, takeaway and delivery competing for the same capacity, restaurants is shifting from more choices to better utilisation, faster throughput and higher sales per square foot.

“When order volumes increase, the ability to process more orders without affecting quality becomes critical. Kitchen throughput therefore directly impacts both customer satisfaction and revenue,” added Kotak.

Different Medium, Different Stories
It’s always about ingredient, inventory and kitchen efficiency, and not simply removing dishes. Restaurants can adjust pricing, portions, recipes or channels to improve weak performers. Instead of simply handling more orders, restaurants are focusing on higher-value kitchen time through metrics such as sales per labour hour and contribution per chef, station etc.

“Each channel has different requirements. A dish that works beautifully in a restaurant may not travel well, while delivery-friendly food may not create the same experience at the table. Depending on the format and execution, better menu engineering and kitchen utilisation can potentially improve efficiency and profitability by 10–20%,” pointed Kotak.

Kitchen capacity depends on both equipment and skilled staff. With labour costs often at 25–35% of sales, shortages can directly limit revenue.

“When your kitchen runs with this kind of precision, food goes out faster, energy in the room stays high and the business naturally sees a 15-20% surge in peak time because you've turned operational speed into sustainable growth,” added Bachani.

Restaurants can retain variety through core, modular, seasonal, premium and channel-specific offerings while keeping kitchen complexity under control. As competition for kitchen capacity intensifies, the winning menu may not be the one with the most dishes, but the one that makes every kitchen minute count.

Food colour is shifting from a presentation tool to a compliance and business concern for restaurants. Stricter safety checks and scrutiny of synthetic colours are pushing restaurants to rethink ingredients and recipes. Across India, the demand for safer and traceable alternatives is growing. With the global natural food-colours market valued at US$2.38 billion in 2025 and projected to reach US$4.11 billion by 2033, colour is becoming a business decision driven by safety, cost, consistency and consumer trust.

From Vibrant Colors to Safer Choices
Colour has long been used to make restaurant food more appealing, but tighter food-safety checks are shifting the focus from “How bright is it?” to “Is it safe, permitted and traceable?”

In India, FSSAI is strengthening inspections and compliance. Synthetic colours are not banned outright, but permitted colours must be used within prescribed limits, pushing restaurants to pay closer attention to ingredients, dosage, labelling and sourcing.

Highlighting his viewpoints, Timanshu Mokal, Co-founder of Amelia BKC said, “The recent FSSAI action is a reminder that the restaurant industry is moving towards greater transparency and accountability. While the immediate focus is on synthetic food colours, the larger shift is about ingredient quality and consumer trust.”

“Colour is a big part of our identity — we’re a fun, vibrant brand and we don’t believe that needs to change simply because the industry is moving towards stricter compliance around food colours. We consciously use ingredients that bring their own colour and character to our products,” added Gaurav Kanwar, Founder of Harajuku Tokyo Cafe & Bakehouse.

Why FSSAI Checks are Changing Recipes
Stricter food-safety checks are pushing restaurants to rethink ingredients that affect colour, taste, cost and consistency. Multi-outlet brands are responding with tighter controls on approved ingredients, suppliers and batches, driving a shift towards verified sourcing and better traceability.

Adding to this, Priyank Singh Chouhan, Culinary Director, JSM Corporation stated that food colour is becoming a business issue as lot of vendors often use excessive artificial colours, due to lack of knowledge and assuming vibrancy attracts customers. 

“Consumers have also been conditioned to expect bright food, sometimes rejecting natural colours and textures. Restaurants must therefore educate guests while re-examining suppliers, ingredient quality, sourcing, consistency and responsible use of food colour,” added Chouhan.

Restaurants are Turning to Ingredient-Based Colour
Restaurants are increasingly using ingredients such as turmeric, chilli, beetroot, tomato, spinach, saffron and butterfly pea to create natural colour. But natural pigments can react to heat, light and pH, so replacing synthetic colours is not always straightforward. 

“Natural colours have a strong commercial opportunity as restaurants move toward cleaner labels and more authentic ingredients,” pointed Chouhan.

Kanwar added, “Ube gives us its naturally vivid purple, matcha and hojicha bring their distinctive greens and earthy tones, while ingredients like spirulina add a naturally vibrant element to some of our wellness beverages. These ingredients don’t just make a product look good; they contribute flavour, texture and a sense of discovery.”

Restaurants can enhance presentation through plating, garnishes and ingredient contrast, creating demand for natural colour solutions suited to Indian cooking.

Tech Could Make Colour Compliance Easier
Digital recipe tools can track approved colours, suppliers, quantities, batches and expiry dates, while QR systems can improve ingredient traceability. FSSAI regulates permitted food colours and their use, while the US FDA requires approved colour additives and batch certification for certain colours.

AI could add another layer through computer vision, helping restaurants compare dish colours across outlets and spot recipe variations. The goal is simple: better colour consistency, stronger compliance and tighter cost control.

“AI and digital tools can support ingredient traceability, supplier management, compliance tracking, and recipe analysis, making it easier for restaurants to stay ahead of evolving regulations while maintaining consistency across menus,” shared Mokal.

The Business Case for Natural Colours
Natural colours may raise upfront costs, but they can support better compliance, consistency and waste control. This is also opening opportunities for natural-colour suppliers, testing services and food-tech solutions.

Kanwar noted, “There is, of course, a cost implication when natural ingredients are more expensive, but we see that as part of building a better product.”

As per reports, 50–55% of restaurants, hotels and cafés use food colours, with around 20–25% opting for natural colours. Among street-food vendors, colour use is estimated to be significantly higher at 80–90%, largely to enhance visual appeal. As natural pigments can vary with heat and pH, proper formulation remains essential. 

The biggest challenges are cost, consistency, shelf life, and supplier capability and consumer expectations. Restaurants can overcome these through better sourcing, chef-supplier collaboration, staff training and educating guests about natural colours, textures and authenticity.

Thus, food colour is increasingly becoming an operational and compliance issue, not just a presentation choice. The future lies in kitchen-specific natural colour solutions designed for heat, acidity, freezing and shelf-life stability.

As India's foodservice market races towards the ₹9 lakh crore mark by 2030, restaurant operators are discovering that growth is no longer just about opening more outlets, it's about delivering the same plate, every single time. Ingredient standardisation is emerging as one of the industry's most effective tools for protecting margins while scaling profitably.

Prioritising Ingredient Standardisation
As restaurant brands expand through franchising, cloud kitchens and multi-city operations, ingredient standardisation has become a competitive necessity. By setting fixed standards for sourcing, quality, portion sizes and preparation, restaurants reduce waste, control costs and deliver consistent taste and quality across every outlet.

“Even small variations in portion sizes can significantly impact costs when multiplied across hundreds of orders. Standardised recipes ensure consistent ingredient usage, improve food-cost accuracy, reduce waste, and enable better pricing—helping restaurants protect margins without compromising quality,” said Anil Kumar, Co-Owner, Singh Sahib.

Commenting on the trend, Girjashanker Vohra, Co-founder, Depot48, said, “Restaurants are prioritising standardisation as costs rise, skilled labour becomes more mobile, and brands expand rapidly. You can no longer rely on one great chef to drive the business. Your recipe book must become the restaurant’s Bible, a single source of truth that captures years of testing, refinement, and learning.”

And every recipe should be yield-tested, photographed, costed and documented so knowledge belongs to the business, not an individual.

Profitability in Mind
Food accounts for 25–40% of a restaurant's revenue, making it the largest controllable cost. Ingredient standardisation reduces waste, over-portioning and inconsistencies, helping cut kitchen waste by 10–20%, improve inventory control and significantly boost profitability.

Shantanu Yadav, Co-Founder, Atmanaam said, “For growing restaurant brands, this becomes even more important. When every kitchen follows the same systems, sourcing standards, and quality benchmarks, it becomes much easier to deliver a consistent guest experience across multiple locations. Consistency is what builds trust with our guests, and standardisation provides the operational foundation that allows expansion while preserving the authenticity and quality that define the brand.”

“Food costs typically account for 28–35% of restaurant revenue, so reducing ingredient variance and wastage by even 2–3% can add several lakh rupees annually to the bottom line of a single outlet without increasing menu prices,” added Vohra.

Ingredient standardisation is not just about maintaining consistency, it directly impacts profitability. “Restaurants with standardised recipes and ingredients can reduce food costs by 3–8%, lower wastage by 10–20% and improve operational efficiency by 10–15%,”explained Kumar who also added that this translates into an increase in net profitability of around 2–5%, while ensuring every guest enjoys the same authentic experience, every single time.

Faster Staff Training
High kitchen staff turnover, often 50–80% annually, makes training expensive and time-intensive. Standardised recipes, digital SOPs and portion guides simplify onboarding, enabling new staff to become operational within 7–14 days.

Anurag Singh, CEO of Temple Street said, “For brands operating across multiple outlets, ingredient standardisation is no longer optional, it's essential. It allows restaurants to maintain food quality, streamline procurement, improve inventory planning, and ensure every plate reflects the brand's promise.”

Kumar pointed, “Standardisation simplifies training because employees do not have to rely solely on individual experience or the personal interpretation of a chef. A clearly documented recipe provides the exact ingredient quantities, preparation methods, portion sizes and plating guidelines that need to be followed. This can significantly reduce the learning curve for new employees and make the training process more structured.”

“In a well-managed restaurant, standardised recipes and portion control can typically reduce food wastage by 10–25% and improve food cost management by 5–8%. Consistent procurement practices can also lower inventory losses while improving forecasting accuracy,” added Yadav.

Hence, brands that combine standardised recipes with digital tools, AI forecasting and integrated inventory systems will be better positioned to improve margins, scale efficiently and deliver a consistent customer experience.

Once considered as lean season, the monsoon is now becoming a major revenue opportunity for India's restaurant industry. Instead of merely coping with lower footfall and supply disruptions, restaurants are leveraging weather-driven consumer behaviour, premium dining experiences, digital ordering and seasonal promotions to boost sales.

With India's organised foodservice market projected to reach US$150 billion by 2030, the rainy season is emerging as a high-growth period, as consumers increasingly seek comfort food, cosy dining experiences and indulgent outings.

Monsoon is Becoming a High-Revenue Season
The monsoon boosts demand for warm, indulgent comfort food, prompting higher consumer spending. Seasonal favourites such as pakoras, kebabs, ramen, soups, pasta, hot desserts and chocolate, masala chai, bakery items and coffee not only attract customers but also deliver higher margins and strong bundling opportunities.

“Monsoon naturally encourages customers to order more comforting food and beverages. Curated pairings like loaded nachos with hot queso, comforting burrito bowls, or churros with hot chocolate increase the average bill by 15–25% while enhancing the dining experience,” shared Ankur Aggarwal, Founder of Guacamole Co.

According to NRAI report, meal combos and add-ons can increase average order values by 15–30%. The season also benefits bars and microbreweries, where demand rises for whiskey-based cocktails, rum drinks, Irish coffee, hot toddies and spiced gin as consumers opt for cosy indoor socialising.

“We have noticed that the monsoon naturally encourages guests to slow down and truly enjoy the dining experience. They tend to spend more time at the restaurant, making it the perfect season for curated food and beverage pairings,” said Seep Arora, Co-Founder, Mumbai Matinee.

Commenting on the same, Pulkit Arora, Director, CYK Hospitalities added, “Smart brands are now combining this nostalgia with a tropical approach. The opportunity lies in creating limited-period menus that feel familiar yet fresh, highly visual and easy to share on social media.”

As per reports, customers who stay longer typically spend 20–30% more through additional beverage and dessert orders. 

“Weather forecasts help us plan inventory, staffing, and delivery operations in advance. On rainy days, we stock more comfort-focused ingredients, schedule delivery riders efficiently, and prepare for higher online order volumes,” added Saket Agarwal, Co-Founder of Manifest Hospitality.

Delivery Demand Surges During the Monsoon
Heavy rainfall encourages consumers to order in rather than dine out, making the monsoon one of the busiest periods for food delivery. Industry experts shared that food delivery orders typically raise by 15–30% during heavy rains. 

To capitalise on this trend, restaurants and cloud kitchens launch rain-special meal bundles, family combos, tea-time snack boxes and free-delivery offers, helping offset slower dine-in traffic while increasing order values.

“If a heavy downpour is predicted for a Friday night, we scale back on delicate produce that might spoil and instead prep our kitchens for a 30% jump in delivery volume. It’s the only way to keep the kitchen lean and avoid throwing money in the bin,” added Saket Agarwal.

Restaurants are leveraging the season with seasonal campaigns, weather-based offers, loyalty programmes and influencer marketing to boost footfall and repeat visits. 

Business Impact
Monsoon has evolved into significant revenue driver for the hospitality segment. “If planned well, monsoon can increase overall sales by 10–20%, especially through delivery and seasonal promotions,” mentioned Ankur Aggarwal who pointed that it is a strong period to attract both existing customers and first-time diners looking for warm, indulgent meals.

For Seep Arora, delivery has increased in monsoon by 10-15%.

The Major Challenges
Like every season, monsoon brings its own operational challenges, including fluctuations in footfall, occasional delivery delays, and supply chain disruptions. The key is to remain agile and prepared.

“We plan our inventory carefully, work closely with our vendor partners and maintain a buffer stock for essential ingredients used in our seasonal offerings. Operationally, we ensure our team is prepared to adapt to changing guest traffic while maintaining consistent service standards,” highlighted Seep Arora.

The biggest headache is the 'soggy factor.' High humidity is the enemy of a crisp taco or a good crust. Saket added, “We've had to switch to specialized vented packaging that lets steam out so the food doesn't arrive limp. We also tighten our delivery radius the moment roads flood. It’s a logistical fight every day, but if you can get a hot, crisp meal to someone’s door in a storm, you’ve won a customer for life.”

So, we can surely say that the monsoon is no longer viewed as an off-season by India's restaurant industry but as a key growth opportunity.

India's restaurant industry is moving from asset ownership to scalable growth. Today, brands are scaling through franchising, licensing, cloud kitchens, delivery partnerships and technology-led operations. The asset-light approach enables faster expansion, lower capital investment, improved profitability and reduced operational risk.

With India's foodservice market expected to surpass US$150 billion by 2030, growing at 10–11% annually, restaurant brands are balancing strong demand with rising rentals, labour costs, fit-out expenses, food inflation, delivery commissions and talent shortages.

Moving Towards Asset-Light Models
Rising rentals, security deposits, fit-out costs and labour expenses have made company-owned expansion increasingly capital-intensive, with a single casual dining outlet requiring investments of ₹2–8 crore and payback periods of up to seven years. 

“Several factors are accelerating this trend rising real estate and rental costs in metro cities, increasing labour and operational expenses and need for faster expansion across multiple markets,” said Vanita Verma, Equity Partner/ Shareholder in Vietnom (Yuvi Success Pvt Ltd) and Tulsi (Fraterniti Luxury Pvt Ltd).

An asset-light restaurant model focuses on building the brand rather than owning physical infrastructure. The model also improves returns on capital, strengthens cash flow, reduces debt and appeals to investors seeking scalable, capital-efficient businesses.

While, Sharad Bansal, Founder of Warmup Ventures who has invested in Nothing Before Coffee, Babai Tiffins and Boba Bhai said, “Any entrepreneur should have a long-term vision so franchise partners or investors will be interested in putting their money and their source and invest their time in scaling it up. Also, there has to be an easy exit for the investors which make it easier for all of us.”

 “We'd rather invest in product, people and the customer experience than duplicate infrastructure across every outlet. Our base kitchen reflects that philosophy by centralising production while allowing restaurants to focus on hospitality and operational consistency,"added Priyamvada Gupta, Founder, Dumbo Deli.

Franchising is Powering Restaurant Expansion
Franchising has emerged as the preferred growth model for restaurant brands, enabling rapid expansion with minimal capital investment. While franchise partners invest in restaurant setup, hiring and day-to-day operations, brands focus on menus, supply chains, technology, marketing, training and quality standards, earning recurring revenue through franchise, royalty and marketing fees. 

Top brands in India like Jubilant FoodWorks combines company-owned outlets with technology-led, delivery-focused expansion, Devyani International drives growth through franchise-led, multi-brand operations, while Wow! Momo Foods scales through cloud kitchens, kiosks and dine-in formats, Rebel Foods pioneered the multi-brand, cloud kitchen model and Barbeque Nation Hospitality focuses on operational efficiency and disciplined expansion.

Gaurav Dua, Franchise Partner, Dhaba Estd. 1986 Delhi said, “Franchising enables brands to expand with capable entrepreneurs who understand local markets. Cloud kitchens have expanded delivery reach and created opportunities to enter new catchments with lower capital investment.”

He added, “The next phase of growth in India's restaurant industry will be defined less by ownership and more by operational excellence. Asset-light expansion works when brands invest in strong systems, supply chains and franchise partnerships. As someone operating a franchise, I've seen that sustainable growth comes from consistency, customer trust and disciplined execution not just opening more outlets."

The model is gaining momentum in Tier II and Tier III cities such as Indore, Surat, Coimbatore, Lucknow, Kochi and Nagpur, where rising demand for organised dining and strong local entrepreneurs are accelerating expansion beyond metro markets.

“India's next phase of restaurant growth is increasingly coming from smaller cities due to rising disposable incomes, growing aspirations for branded dining experiences and lower real estate costs,” shared Verma.

Partnerships and Licensing Are Simplifying Growth
Restaurant brands are increasingly outsourcing functions such as logistics, warehousing, HR, payroll, procurement, technology and customer support, allowing them to focus on food, branding and customer experience. 

Dua pointed strategic partnerships with delivery platforms, malls and commercial developers have also helped brands access customers more efficiently.

At the same time, brand licensing is gaining traction with companies licensing their intellectual property to experienced operators who manage daily operations, staffing and local marketing. This enables brands to earn recurring licensing income while maintaining quality standards, a model increasingly adopted by celebrity brands, international chains and premium dining concepts.

Technology is Becoming the New Growth Asset
Technology is replacing many traditional investments in restaurant operations. AI-powered demand forecasting reduces food waste, kitchen display systems improve efficiency, QR code menus cut printing costs, POS analytics provide real-time insights into sales and inventory, AI-driven pricing optimises profitability, and CRM platforms boost customer retention. Instead of investing heavily in physical assets and manpower, restaurant brands are increasingly relying on technology to drive scalable, efficient growth.

Gupta said, "Technology is an enabler, not a replacement. Systems can fail, but restaurants remain a people-led business, and no software can substitute for a capable team and a strong operational culture. The same principle applies to partnerships. Founders don't need to own every part of the value chain."

“The economics of the restaurant industry have changed considerably. Many companies have realised that deploying capital into brand development, digital capabilities and supply chain infrastructure often creates greater long-term value than owning every restaurant,” mentioned Dua.

As organised foodservice expands beyond metro cities and digital ordering continues to grow, asset-light models are emerging as the preferred strategy for restaurant brands seeking faster, capital-efficient expansion.

The restaurant industry has always been driven by perception. A packed restaurant often signals success, but appearances can be misleading. High occupancy does not guarantee high profits. Many restaurants operating at full capacity still struggle financially, while some deliberately limit seating or operating hours because higher sales don't always mean higher profits. In today's restaurant business, one principle matters most: revenue attracts attention, profit drives growth and cash flow ensure survival.

Why Packed Restaurants Still Lose Money
A restaurant serving fewer guests with higher-value orders and better cost control can earn more than a busier outlet selling low-priced meals with thinner margins. 

Focusing on this, Divya Kadam, Founder of Baliboo & Bodega 39 said, “One thing I’ve learnt in hospitality is that a packed restaurant doesn’t always mean a profitable restaurant. Sometimes, a full house is a by-product of entertainment, great music or the overall vibe—not necessarily the food or beverages you built the business around. Guests stay longer, spend less, and table turnover slows down.”

Labour expenses remain high even when restaurants are not operating at full capacity, while wage inflation continues to increase payroll costs. At the same time, slow table turnover limits the number of customers that can be served during peak hours, reducing the revenue potential of every seat.

“Sales numbers are important, but they don't tell the complete story. Over the years, I've learnt that focusing only on revenue can be misleading. Looking at profit per table helps you make better decisions, from menu planning to staffing and even reservations,” added Chandrashekhar Rai, CEO, Malgudi.

The Hidden Cost of Empty Tables
Every empty table is lost revenue. An unoccupied seat continues to incur fixed costs—rent, salaries, utilities, and maintenance without generating income. For instance, if a 100-seater restaurant operates at just 60% occupancy, the remaining 40 seats become idle assets that reduce overall profitability.

“The economics of a restaurant seat goes far beyond occupancy. Every seat carries a fixed cost in the form of rent, salaries, utilities and overheads. Whether a guest sits there or not, those costs continue. An empty table is therefore a lost opportunity that can never be recovered because once that meal period is over, the revenue is gone forever,” explained Abhayraj Kohli, Director & Co-founder, Torii.

To maximise revenue, restaurants closely monitor key metrics such as seat occupancy, table turnover, revenue per available seat hour (RevPASH), and average spend per guest. These indicators help operators assess how effectively they are utilising their seating capacity and identify opportunities to improve revenue generation.

“You've invested in the space, the interiors, the people serving that table, and everything happening behind the scenes. If that seat stays empty during lunch or dinner, you've lost an opportunity that you can't recover later,” added Rai.

Why Smart Operators Focus on Profit Per Table
Leading restaurant brands no longer measure success by footfall alone. Instead, they focus on how much profit each table generates by tracking metrics such as gross profit per table, contribution margin per guest, average bill value, upselling success, beverage attachment rate, dessert conversion, and table productivity.

Kohli shared, “Equally important is understanding who is occupying the seat. Two restaurants with the same number of covers can have completely different profitability depending on the average spend per guest, product mix and contribution margin. A guest ordering high-margin dishes and beverages contributes far more to profitability than one with a lower spends, even though both occupy the same table for a similar duration.”

“For me, success isn’t about having every seat occupied. It’s about creating the right balance between experience, revenue and profitability,” noted Kadam who also mentioned that a restaurant should be remembered for the experience, but it also needs to be built on a sustainable business model.

Tech Making Peak Hours Easier
Technology has become a key profitability driver for restaurants. Modern platforms integrate POS, inventory, reservations, kitchen operations, CRM, and analytics, enabling operators to track profitability by menu item, table, daypart, seating zone, staff member, customer lifetime value, waste levels, and peak-hour demand. Research shows that effective revenue management can increase restaurant revenue by 3–7%, while better table management can improve seating capacity utilisation by 10–20% during peak hours. 

Kadam stated that technology helps us understand average spend, table time and guest behaviour, allowing us to make better operational decisions.

“Finally, peak hours alone cannot support an entire restaurant. Most restaurants operate with only a few high-demand hours each day, while rent, salaries and other fixed costs continue throughout the day,” added Kohli.

While, Rai shared that during peak hours, costs often go up too, more staff, faster inventory consumption, delivery commissions, and promotional offers. So, while sales are high, profits may not grow at the same pace. 

Hence, these days success is not measured by how busy a dining room looks, but by how profitably every seat performs.

Today, leading operators treat waste not as sustainability, but as a core profitability lever. Restaurants waste 4–10% of purchased food on average. This translates into 2–4% of total revenue lost directly.

Waste is a Lost Revenue
Food waste is inventory that a restaurant pays for but never sells. But its impact goes far beyond the cost of ingredients. Waste includes the cost of labor, energy, storage, and even lost sales opportunities. In reality, the true cost of waste is often three to five times the ingredient value. For eg, a paneer dish worth ₹100 that goes to waste can actually cost ₹300–₹500 when you factor in preparation, refrigeration, cooking, and service efforts that are also lost.

Chef Gurbaj Sandhu, Corporate Chef, The Minimalist Hotels says, “When waste is reduced, each of these cost center becomes tighter and more efficient. The result is better yield, lower food cost percentage, and stronger margins. For Minimalist Hotels, doing more with less is not a constraint. It is the business model.”

From a brewery perspective, Nikhil Menon, Co-Founder, Mannheim Craft Brewery adds, “In brewery, waste isn’t just loss, its profit slipping through the cracks. Every litre dumped has burned through grain, time, energy and effort, so when you tighten your process, boost yields and get smart with byproducts, you are not just reducing waste, you are unlocking one of the fastest, cleanest ways to drive profitability.” 

Why Waste Often Costs More 
Food cost usually makes up 28–35% of restaurant revenue. But waste quietly pushes this higher through hidden impacts doubling costs, reducing kitchen capacity, and losing potential sales.

Elaborating her views on restaurant, Esha Gogia, Founder, Pincode Delhi shares, “Waste in restaurants is not sustainability talk, it is direct revenue loss. Every kilo wasted in prep, cooking, overproduction, spoilage, or plate returns is money spent but never recovered, plus disposal costs.”

For any restaurant owner, material cost remains the backbone of restaurant profitability, often accounting for more than half of total revenue. 

Plate Waste: The Biggest Profit Killer
Hospitality often focuses on kitchen waste, but plate waste is the bigger threat to margins. Nearly 70% of restaurant waste comes from food left uneaten by customers, with about 17% of meals going unfinished. This is largely driven by oversized portions, poor menu design, low perceived value, and a gap between what diners expect and what they receive. With proper tracking, restaurants can cut waste by 25–50% within 6–12 months. 

“We address this issue with a data-driven approach by tracking plate returns, prep waste, buffet leftovers, and spoilage. This visibility helps identify where losses occur and what needs correction,” mentions Sandhu.

However, Gogia shares that procurement and storage are critical levers. “FIFO, smaller and frequent ordering, correct temperatures, airtight storage, and regular spoilage checks directly cut losses.”

What Hotels are doing
Hotels and restaurants are shifting from just cutting waste to actively extracting value from it. They are adopting strategies like right-sized portions, dynamic pricing, tasting menus, and focusing on high-margin, low-waste dishes. When tracked properly, waste can represent 5–15% of total procurement.

“We focus on ingredients which has less amount of wastage in it. Portion-control food, set menus and tasting menu is trending now. We have an app of Hyatt ‘Hichef’ which tracks and weigh all the wastage, for eg: wastage in receiving, processing, plating, guest food wastage. So, the major focus is on small bites rather than large meals as customers want variety,” highlights Chef Rahul Srivastava, Executive Chef, Hyatt Centric. 

Chef Sandhu drives a focused approach to waste reduction through disciplined kitchen practices. This includes strict portion control, batch cooking, and seasonal, demand-led menu planning. “Ingredients are cross-utilized to maximize value. Vegetable peels are used for stocks, citrus skins for infusions, coffee grounds for rubs, and herb stems for oils and sauces. This reduces waste while adding depth and creativity to the menu.”

When waste is measured, it directly improves food cost, gross margin and inventory turnover. AI tools and smart scales track waste in real time. Some hotels have reduced waste by 50–90% using tech. 

The Challenges in Reducing Waste
The hospitality industry operates on 3–5% margins and even a 30% reduction in waste can increase profit by 20–50%. Globally, restaurant industry loses $162 billion annually due to food waste.The biggest challenge is mindset. The industry often associates excess with better hospitality. Sandhu pointed that overcoming this requires strong SOPs, consistent team training, and accountability.

“Challenges include lack of data, inconsistent habits, staff resistance, and complex menus. Overcome these with clear tracking, monthly reviews, and targets for top waste drivers, menu simplification, and continuous staff training. Waste managed well is profit recovered,” points Gogia.

The business impact is clear. Improved profitability, tighter cost control, higher kitchen efficiency leads to more responsible brand. In today’s hospitality business, waste management is no longer a back-end operational concern, it is a front-line profitability strategy. The operators who win are the ones who treat every ingredient as an asset, every process as a cost center, and every gram wasted as revenue lost. 

As margins continue to tighten and consumer expectations evolve, the smartest restaurants and hotels are shifting from reactive waste control to proactive profit optimization. Because in the end, reducing waste is not just about being sustainable—it is about building a sharper, stronger, and far more profitable business.

India's restaurant industry is expanding rapidly, but rising food costs, volatile ingredient prices, labour shortages and shrinking margins are making profitability harder to achieve. As a result, inventory management has emerged as a key driver of cost control and business performance.

With food costs accounting for nearly 28–35% of revenue, even a small reduction can significantly boost profitability. AI-powered, cloud-based inventory systems are enabling restaurants to minimise leakages, streamline procurement and make smarter, data-driven decisions.

The Cost of Poor Inventory Management
Poor inventory control can quickly drain restaurant profit. It has been suggested that restaurants without robust inventory systems can lose 3–8% of annual revenue to wastage and stock inaccuracies significant for businesses operating on 5–10% net margins.

Commenting on this, Avik Chatterjee, CEO & Director, Speciality Restaurants Ltd said, “Inventory management is no longer just a back-end operational function—it has become a strategic driver of profitability, operational efficiency, guest satisfaction, and long-term sustainability. At Siciliana, where authenticity and ingredient quality define the guest experience, real-time visibility into inventory enables smarter procurement, tighter portion control, reduced food waste, and healthier margins without compromising quality.”

Surya Shastry, Managing Director, Phalada Pure & Sure restaurant in Bengaluru, added “For us, inventory management is not just about reducing costs, it's about building an organic cafe business that is efficient, consistent and responsible. It starts with designing a menu around the right ingredients, forecasting demand carefully and ensuring our teams follow disciplined processes every day.”

For restaurant generating ₹1 crore in monthly revenue, reducing food cost from 35% to 33% saves ₹2 lakh every month, or ₹24 lakh annually, without attracting a single new customer.

Portion Control: Small Changes, Big Savings
Modern inventory systems link recipes with ingredient quantities, yields and production costs, making it easy to spot over-portioning. This ensures consistent quality, accurate costing, predictable margins and reduced waste. Both stock-outs and overstocking hurt profitability. 

“At Noba, every ingredient is chosen with intention, so managing inventory efficiently is key to delivering quality while maintaining healthy margins. By closely tracking stock levels, forecasting demand and purchasing smartly, we reduce over-ordering, minimise spoilage and significantly cut food wastage,” pointed Balakrishnan Subramanyan, Co-Founder, Noba.

Tech at the Centre
Restaurant inventory has evolved far beyond manual stock counts and paper registers. Today, technology is helping restaurants manage inventory with greater accuracy, speed and control.

“Technology has fundamentally transformed restaurant operations. Real-time inventory tracking provides accurate insights into ingredient consumption, helping teams anticipate demand, prevent stock-outs, and identify inventory variances,” added Chatterjee.

Modern inventory systems integrate cloud-based software, AI-powered demand forecasting, POS platforms, recipe management tools and much more. Instead of waiting for monthly reports to uncover discrepancies, operators can identify issues and take corrective action on a daily basis.

Real-Time Visibility Drives Better Decisions
Beyond automation, the greatest advantage of modern inventory systems lies in the quality of data they provide. One of the biggest advantages of digital inventory management is instant access to accurate data. 

Chatterjee noted, “Automated inventory systems also strengthen accountability by creating transparent audit trails, improving compliance, and enabling management to take timely corrective action before issues impact service or profitability.”

Shastry said, “As we grow across locations, standardised recipes, ingredient specifications and inventory practices ensure every customer receives the same quality. Beyond operations, better inventory management also supports our sustainability philosophy.”

The result is a more agile operation, reduced waste and stronger control over costs and profitability. And, effective inventory management is about many more than controlling costs. It empowers restaurants to make faster, data-driven decisions, build operational resilience, scale with confidence, and consistently deliver an exceptional guest experience while protecting profitability.

India's foodservice industry is growing at a rapid pace, with brands expanding across cities and consumer expectations evolving constantly. But one question continues to shape every restaurateur's journey: When is the right time to scale? Should growth be driven by instinct or data? These questions took center stage in a panel discussion featuring leading restaurateurs, entrepreneurs, and technology experts.

One thing is clear: sustainable growth isn't accidental. It is built on strong products, memorable guest experiences, data-driven decisions, and lasting customer relationships.

Experience and Cuisine Must Grow Together
While exceptional cuisine remains the foundation of every successful restaurant, today's diners expect much more than just a good meal. They seek immersive environments, engaging service and memorable moments that encourage repeat visits.

Speaking about the philosophy behind building his Japanese dining brand, Gaurav Kanwar, Founder, Harajuku Tokyo Café & Bakehouse explained that accessibility was always at the core of the business. "My only reason to start the brand was to make Japanese cuisine more accessible and more palatable to the masses. The combination of cuisine and experience has played the most instrumental role in shaping what we've become today. Cuisine alone or experience alone isn't enough."

Rather than treating food and ambience as separate elements, he believes both works together to create lasting brand value. Unlike conventional FMCG brands, restaurants receive immediate customer feedback every day, allowing them to refine products before entering larger retail markets.

Kanwar added, “Restaurants have a competitive advantage because thousands of customers trust our products every day. Their real-time feedback helps shape consumer brands before they enter retail." This direct consumer interaction has become one of the strongest foundations for diversification beyond restaurant dining.

No Universal Formula for Scaling
While some entrepreneurs focus on scaling a single successful concept across multiple cities, others prefer building several independent brands that cater to different customer preferences.

Sharing his philosophy, Aditya Wanwari, Founder, Steam Room, Donna Deli and PAPI explained that his expansion strategy is rooted in understanding Indian eating habits rather than blindly replicating international cuisine. "We're serving India to Indians. People may enjoy international cuisines when they travel, but when they come home, they still want familiar flavours with an Indian touch."

Instead of pursuing authenticity for its own sake, he adapts global cuisines to suit local palates, making them more relevant to Indian diners. Commercial realities also influence expansion decisions. "At the end of the day, it's about the business and the money in the bank. Passion is important, but passion alone won't sustain a restaurant if it isn't financially successful," added Wanwari. 

High rentals, rising operating costs and increasing competition require restaurateurs to balance creativity with commercial discipline.

Community is Becoming More Valuable 
Perhaps one of the strongest messages from the discussion was that modern restaurant brands cannot rely solely on advertising budgets to build lasting relationships with customers.

Rohit Dadlani, Founder, Pause Cafe, Mumbai stated that community has become one of the most powerful assets any restaurant can develop." People want to associate themselves with brands. Food may become commoditized over time, but communities create long-term loyalty."

While paid marketing may generate awareness, sustainable growth comes from customers who willingly become advocates. "Your marketing budget can only take you so far. Sustained traction comes when people genuinely believe in your brand and recommend it to others,” added Dadlani. 

Word-of-mouth, once considered difficult to measure, is now recognised as one of the strongest drivers of organic growth.

Why Location Matters More 
Rather than expanding rapidly into multiple cities, many believe in first establishing concepts within Mumbai's Bandra neighbourhood before moving into surrounding markets. For him, Bandra functions as a live testing laboratory where affluent, well-travelled consumers provide valuable feedback. 

Wanwari noted, "Bandra is a great place for research and development. If a concept succeeds there, it's much easier to take it to Borivali, Thane or other markets than the other way around." This approach allows brands to refine operations, menus and customer experiences before scaling further.

Expansion Requires Product-Market Fit First
From the cloud kitchen perspective, Nachiket Shetye, Co-founder, Kytchens emphasized that many restaurant owners make the mistake of expanding immediately after experiencing a temporary surge in demand.

Shetye added, "The first requirement is having the right product-market fit. Every brand should have at least one successful physical outlet where customers can genuinely experience the product."

Only after proving consistent customer demand should operators consider entering multiple locations.  Another important insight was that cities themselves cannot be treated as single homogeneous markets.

"Every city has become a collection of micro markets. Even within Mumbai, people are less willing to travel because of traffic and convenience. If you have 100 dishes, usually only about 20 generate most of your business. Focus on those hero products instead of trying to do everything,” commented Shetye.

By simplifying menus and strengthening signature offerings, restaurants improve consistency, reduce wastage and create stronger brand recall.

Data is No Longer Just Numbers
While instinct, creativity and hospitality remain central to the restaurant business, the panel agreed that data is increasingly shaping how brands make smarter expansion decisions.

Vinay Bayar, CEO, Tek Counter said, “The industry is moving from data dynamics to intelligence dynamics. The question is no longer whether data exists—it's about what intelligence you can extract from it."

Modern restaurants generate enormous volumes of information every day from POS systems, inventory software, online ordering platforms, customer loyalty programmes, staffing records and digital payments. Yet much of this information remains underutilised.

"The future lies in predictive analysis. Data should not only tell you what happened yesterday but also help you decide where your next restaurant should open,” added Bayar.

Adding up, Pranav Trehan, CEO of Aufside Hospitality said, "We were never in the business of simply serving food. We are in the business of creating communities. Food and beverage become the by-product of that engagement."

This philosophy shifts the traditional approach to hospitality. Instead of asking customers to adapt to the restaurant, the restaurant adapts to the lifestyle of its surrounding community.

Trehan added, "It's about localisation—not just to a city or a state, but to a three-kilometre radius. When people feel a restaurant belongs to them, they naturally become its strongest ambassadors. Smaller cities shower you with love. People are looking for places where families can spend quality time together, and restaurants have an opportunity to become those spaces."

As disposable incomes rise beyond metropolitan markets, community-focused hospitality could become one of the strongest drivers of future expansion.

Brand Building Comes Before Data
Although everyone acknowledged the importance of analytics, Wanwari argued that numbers alone cannot create successful restaurants.

"Data has no value if your brand has no value. If you don't have customers walking through the door, there's very little data to analyse. I'm a big believer in being on the floor, speaking to guests and understanding their experiences firsthand. That gives me as much information as any dashboard,” mentioned Wanwari.

Returning to the cloud kitchen ecosystem, Shetye reinforced one message repeatedly throughout the discussion: no amount of technology can compensate for an average product.

Bayer added, "Anything that can be measured is data. Understanding customer preferences, identifying your hero dishes and tracking guest behaviour all become inputs for better decision-making."

There is no universal blueprint for restaurant expansion. Some brands will grow by perfecting one flagship concept. Others will build portfolios of specialised restaurants. In an increasingly competitive market, scaling is no longer simply about opening more outlets. It is about building businesses that customers trust, communities embrace and experiences they want to return to—again and again.

India's restaurant industry has become increasingly competitive as consumers are presented with countless dining and delivery choices every day. While discounts remain one of the fastest ways to attract attention, several leading restaurateurs believe that they are no longer a sustainable strategy for building profitable businesses. Instead, memorable experiences, quality food, genuine hospitality and customer trust are emerging as stronger differentiators.

The Discount Culture Has Changed 
Discounts were once reserved for loyal guests as a gesture of appreciation, today, they have become an expectation, largely fueled by restaurant discovery and delivery platforms. Customers now compare restaurants based not only on cuisine or ratings but also on platform discounts, cashback offers and promotional deals before making a purchase decision. This has created significant pricing pressure across the industry.

Ranbir Nagpal, Founder & CEO, Yazu Hospitality observed that discounting has evolved dramatically over the past few years. "Earlier, discounts were a form of recognition for loyal customers. Today, they've become an expectation, largely driven by aggregator platforms. India has increasingly become a discount-driven market."

He added that while discounts may help generate traffic, they also place considerable pressure on restaurant profitability, particularly when commissions and promotional costs are combined.

Discovery Shouldn't Come at the Cost of Profitability
Restaurant operators acknowledged that aggregators have transformed customer discovery and delivery convenience. However, many argued that restaurants often participate in discount campaigns simply to remain visible.

Nikhil Rochlani, Managing Partner, Butterfly High, Kyma and Big Small Café & Bar explained that while his brands do not build their business around discounts, market realities sometimes make limited participation unavoidable. "None of my restaurants are planned with discounting in mind. But if every competing restaurant in a market is offering discounts, you sometimes have to participate to remain competitive. We restrict it to customer trials, not as an ongoing strategy."

He believes that the first visit may be driven by an offer, but repeat business depends entirely on the quality of the experience.

Great Experiences Create Repeat Customers
Discounts may attract first-time visitors, but they rarely create loyal customers. "People don't come to us for 10 or 20 percent off. They come to celebrate and have a great experience and that’s what we do. We are not on any food delivery platforms and don't plan to; but we do many unique things to attract more customers. Other important thing is that we have different set of customers every day to cater to,” added Rohan Mangalorkar, Co-Founder, Gaijin.

Once diners experience excellent food, attentive service, memorable ambience and consistent hospitality, price becomes significantly less important.

Adding to this, Afshaa Rajqotwala, Co-Founder, Pomodoro said, “We have decided not to be on any delivery platforms. As the food cost has increased, we ensured that pricing and quality remains same."

Hospitality is Built on Small Moments
Rather than offering price reductions, restaurants are increasingly investing in thoughtful guest experiences that surprise and delight customers. Chef Beena Noronha, Executive Chef & Co-Founder of Saltae Hospitality shared how simple gestures often leave a bigger impression than expensive promotions. "We don't offer discounts, but we focus on creating experiences. We give every guest a small nostalgic treat with the bill and encourage them to enjoy our retro candy machine. These little moments create happiness and that's what people remember."

She explained that such experiences cost very little but generate lasting emotional value, encouraging repeat visits and positive word-of-mouth.

Premium Restaurants Face a Different Challenge
Customers often associate higher prices with better ingredients and superior quality. Restaurants introducing heavy discounts risk weakening that perception.

Vedant Malik, Co-founder, Mizu Bombay & Goa, highlighted this dilemma. "If customers develop a relationship with your restaurant, then loyalty programs can work. But if discounts become the first thing they experience, it's extremely difficult to reverse that expectation later."

He also noted that premium restaurants already operate with high food costs, making continuous discounting financially unsustainable.

Delivery Platforms Offer Reach—but at a Cost
"Delivery platforms solve a huge customer problem. My issue isn't delivery, it's when dining discounts become the expectation,” shared Nagpal. However, commissions combined with discounts leave restaurants with shrinking margins.

Many brands now carefully evaluate which menu items travel well and selectively list products that maintain quality during delivery. Many brands have chosen to avoid delivery platforms entirely to protect both profitability and guest experience.

Pricing isn’t Always about Being Cheap
One misconception discussed extensively was the belief that lower prices automatically indicate lower quality. Many restaurants intentionally price themselves competitively while using premium ingredients and fresh produce. However, customer psychology often assumes expensive food must be better. Chefs, therefore, face the difficult task of balancing affordability without compromising brand positioning.

Reviews Can Make or Break Restaurants
Another important concern raised during the discussion was the growing influence of online reviews. Restaurants may serve thousands of satisfied guests every month, yet a handful of negative reviews can significantly impact their overall ratings.

"We may receive thousands of orders, but it's often the few unhappy customers who leave reviews. The satisfied ones rarely do,” added Nagpal.

Mangalorkar said, “We have celebrities walking-in and do share complimentary to them. We don’t like to entertain influencer’s as we believe that food quality and service play a major role in attracting the market rather than influencers and marketing.”

Operators urged diners to distinguish between isolated operational issues particularly delivery delays and the overall dining experience before posting poor ratings. Malik pointed, “Influencers have reached out who has fewer followers than us. I believe that reach for a restaurant can happen eventually when service and food is food.”

Many restaurants now proactively resolve complaints by replacing orders immediately rather than debating responsibility. This customer-first approach helps preserve long-term trust.

Convenience Still Matters
Despite concerns over commissions, restaurateurs acknowledged that customers increasingly value convenience.
Ordering from a single app offering hundreds of restaurant choices is far easier than calling individual outlets.

"We give every guest something with the bill. It costs very little, but people smile, become nostalgic and remember the experience. Experience matters more than discounts. Small gestures create happiness, and that's what customers remember,” added Noronha.

Rajqotwala stated, “We don’t call influencers for paid collab. When pr recommends us, we do see if we can look at things to work out.”

“If we look at any audience, they are following the influencers to understand what’s going on in the city and they do not just focus in one space,” noted Rochlani.

Some operators therefore view delivery platforms as essential business partners while adjusting menu prices slightly to offset platform costs. Others continue investing in direct ordering channels and loyalty programs to strengthen first-party customer relationships. It was concluded that discounts may remain a part of restaurant marketing; they cannot become the foundation of a business.

As competition in India's restaurant industry grows, many brands use discounts to drive footfall and increase sales. While offers like buy-one-get-one deals, cashback, and festive promotions can boost short-term demand, they rarely create long-term growth or customer loyalty.

With rising food costs, rentals, labour expenses, and delivery platform commissions, excessive discounting can erode profit margins and weaken brand value. According to the NRAI, India's foodservice industry is projected to cross USD 79 billion by 2028, making consistent quality, memorable experiences, and value-driven offerings far more sustainable growth drivers than price cuts alone.

Why Restaurants Offer Discounts
Restaurants often use discounts to increase footfall, boost delivery orders, attract first-time customers, launch new outlets, or improve visibility on food delivery platforms. While these offers can deliver a short-term spike in sales, excessive discounting encourages customers to wait for deals instead of paying full price, reducing loyalty to the brand. 

Highlighting this, Sandeep Ailsinghani , Founder, RumBabaa - Yumm Yum Yay Hospitality said, “The restaurant industry has become increasingly dependent on discounts, but we believe this is one of the biggest misconceptions about growth. Discounts are exciting. They create buzz, fill a few tables, and give a temporary spike in sales. But when discounts become the strategy instead of the exception, restaurants unknowingly train customers to chase deals rather than value. Over time, the question shifts from “Where do I want to eat?” to “Where’s the best offer today?” That’s a dangerous place for any brand to be.”

Over time, constant promotions can weaken a restaurant's premium image, make customers question its value, and attract price-sensitive diners who frequently switch to competitors offering better discounts. This makes discount-led growth difficult to sustain in the long run.

While Hemender Reddy, Founder of Sribhog Hospitalities stated that, “Not everyone focuses on discounts, some focuses on experiences and that can’t be compromised.”

Delivery Platforms 
Food delivery platforms have made discounts a key part of the ordering experience. Customers now compare prices, delivery charges, coupons, and restaurant offers before placing an order, creating intense price competition. While discounts improve visibility on these platforms, the combination of commissions and promotional offers often reduces restaurant profits. 

Chef Vikas Pathak, VP- Culinary, Stories Brewery, Moai and Macaw by Stories (India, Dubai) said, “Dine-in can’t replace deliveries. Dine-ins is very high for us. But there is one thing that no matter how much discounts brand offer, they can’t provide the same sort of experiences they provide in dine-ins. The price of deliveries and dine-ins are different.”

To reduce dependence on aggregators, many brands are focusing on direct ordering through their own apps, websites, WhatsApp, and loyalty programmes.

Excessive Discounts Affect Service Quality
Constant discounting puts pressure on already thin margins, leaving restaurants with fewer resources to invest in staff training, employee incentives, hiring, equipment, and guest experience. Over time, declining service quality leads to poor customer reviews and fewer repeat visits, forcing restaurants to rely on even more discounts to attract business.

Ailsinghani added, “Let’s be honest- nobody builds a legendary restaurant on 20% off. The biggest casualty is loyalty. A discount attracts a transaction; it doesn’t create an emotional connection. True loyalty is built through unforgettable food, heartfelt hospitality, an inviting ambience, and experiences that linger all along & after. Those are the reasons people return and proudly recommend you to others.”

“There are many restaurants that bleed more because of excessive discounts, especially the new players in the market. The small players don’t have data which makes it difficult for them,” noted Pathak.

When Discounts Work Best

Discounts are most effective when used selectively rather than continuously. Limited-time launch offers, weekday or off-peak promotions, loyalty rewards for repeat guests, seasonal menu specials to reduce food waste, and corporate partnerships can all drive business without hurting long-term profitability. The key is to keep promotions targeted, measurable, and time-bound instead of making them a permanent pricing strategy.

Restaurants can drive more walk-in customers by focusing on memorable experiences rather than price cuts. Strong local marketing through partnerships can increase visibility, while attractive storefronts, inviting signage, and engaging social media content help draw attention. Most importantly, exceptional hospitality, quality food, personalised service, and encouraging positive word-of-mouth create lasting impressions that inspire repeat visits and build customer loyalty without relying on discounts.

World Chocolate Day observed annually on July 7 has evolved into more than a celebration of a beloved ingredient. For restaurants, cafés, bakeries, and hotels, it is a strategic opportunity to boost sales, attract customers, and enhance brand visibility. With diners seeking limited-time experiences, hospitality brands are introducing exclusive chocolate menus, themed events, and social media-worthy creations. What was once a dessert-focused occasion has become a powerful revenue and engagement driver.

Limited-Edition Chocolate Specials Drive Demand
Restaurants often use World Chocolate Day to introduce exclusive, limited-period chocolate creations that encourage customers to visit while they are available. From indulgent desserts and handcrafted pastries to chocolate-infused beverages and chef-curated specials, these seasonal offerings create a sense of exclusivity and excitement.

Vimal Sharma, Founder and CEO SMOOR said, “Limited editions and collaborations are an important part of our brand strategy. Collaborating with brands across categories including jewellery, florists, and restaurants helps us reach new audiences while creating experiences. Our limited edition collections for topical occasions have also become highly anticipated by our customers, who look forward to seeing what SMOOR launches throughout the year. These launches not only strengthen customer engagement but also provide a meaningful boost to sales.”

Beyond boosting footfall, limited-time menus give chefs the freedom to experiment with innovative flavours and presentations without making permanent menu changes. They also serve as an effective way to evaluate customer preferences, helping restaurants identify potential bestsellers for future menus.

Pairing Experiences
Restaurants are redefining the chocolate experience by going beyond traditional desserts and offering thoughtfully curated food and beverage pairings. From specialty coffees and fine teas to premium wines, handcrafted cocktails and artisanal cheeses, chocolate is being showcased as a versatile ingredient that complements a wide range of flavours. These curated pairings transform a simple dessert into a complete gastronomic experience, encouraging guests to explore multiple courses and beverage combinations. In turn, they enhance the overall dining experience while helping restaurants increase the average spend per customer.

Fajr Qureishi, Managing Director, Royal China Bangalore said, “Consumers associate chocolate with pleasure but are also increasingly health conscious. According to the study, there is a growing desire to choose products with lower sugar content, functional properties and natural ingredients that taste good and give you a clear conscience.”

Premium Chocolate Desserts Boost Profitability
World Chocolate Day presents a lucrative opportunity for restaurants, as desserts remain one of the most profitable menu categories. By featuring premium ingredients, refined craftsmanship and elevated presentation, operators can justify higher price points while enhancing the overall dining experience.

Commenting on this, Qureishi said, “Use a cost-plus pricing approach to accurately calculate ingredient, labour, and overhead costs, ensuring every dessert delivers healthy profit margins. Premium single-serve desserts such as macarons, cake pops, and mini cakes often generate stronger returns, as guests are more inclined to judge value by the piece rather than by its weight. An attractive presentation enhances the perceived value of desserts, allowing restaurants to command premium pricing while maximizing profitability through efficient production. Position signature desserts as the perfect finale to a meal, encouraging guests to indulge and increasing the overall average spend per customer.”

Signature offerings such as molten chocolate cakes, artisanal truffles, gourmet brownies, soufflés and handcrafted pastries often take centre stage, encouraging guests to indulge and increasing average order values. As per industry experts, restaurants see a profit of 10-15% on chocolate offerings on this specific day.

Social Media Turns Chocolate into a Marketing Magnet
Eye-catching chocolate creations have become a major draw on social media, helping restaurants extend their reach beyond the dining table. From dramatic chocolate fountains and oversized desserts to interactive tableside finishes, visually engaging presentations inspire guests to photograph and share their experiences. This steady stream of user-generated content strengthens brand visibility, attracts new diners and delivers valuable organic marketing with little additional promotional spend.

“Chocolate is naturally visual, making it one of the easiest categories to connect with audiences online. Limited-time desserts, behind-the-scenes content and collaborations with creators or local brands help spark conversations and encourage user-generated content. A dessert that looks exceptional often travels far beyond the restaurant through social media,” added Chef Rohit Vishnani, Culinary Consultant, Baglami.

World Chocolate Day isn't just about one day's celebration. It's about giving guests another reason to return. Exclusive dessert offers, loyalty rewards, tasting menus and festive promotions encourage repeat visits while strengthening long-term relationships with our guests

Marking a significant milestone in India's foodservice industry, the 25th edition of the Indian Restaurant Congress & Awards (IRC 2026) is set to take place on July 8, 2026, at The Westin Mumbai Garden City. Over the past two decades, the Indian Restaurant Congress has evolved into one of the country's most influential platforms for restaurateurs, hospitality professionals, chefs, investors, technology providers, and industry stakeholders to exchange ideas, forge partnerships, and shape the future of the restaurant business.

Following a successful series of regional editions across the country, the West India edition returns as the flagship gathering, bringing together some of the biggest names in India's hospitality and foodservice ecosystem. The event will offer a comprehensive agenda focused on emerging consumer trends, technology adoption, business expansion, investment opportunities, operational excellence, premiumisation, sustainability, and the evolving dining landscape.

The conference will commence with an inaugural session, followed by the exclusive unveiling of Entrepreneur's Restaurateur Issue, a premium print and digital publication celebrating visionary industry leaders, successful restaurant brands, innovative business models, and global hospitality trends that are shaping the future of foodservice.

This year's conference features an exceptional line-up of industry stalwarts and entrepreneurs. The speaker roster includes Padma Shri awardee, culinary icon and Conference Chairperson Sanjeev Kapoor; AD Singh, Managing Director, Olive Group of Restaurants; Shikha Nath, Culinary Director, Charcoal Concepts; Udai Pinnali, CEO, Aditya Birla New Age Hospitality (ABNAH); Akhil Iyer, Founder, Benne; Viren Dsilva, Co-Founder, Good Flippin Foods Pvt. Ltd.; Amit Jambhotkar, COO, Mirah Hospitality; Abhijeet Anand, Founder & CEO, abcoffee; Nitin Mathur, COO, EHV International; along with several other leading voices driving innovation across India's restaurant industry.

Recognising the growing convergence between hotels and standalone restaurants, the conference will also feature two dedicated sessions focused on the hospitality sector. These discussions will explore evolving guest expectations, culinary innovation, luxury hospitality, and opportunities for collaboration across formats.

The hotel industry speaker line-up includes Abhishek Sahai, General Manager, Conrad Pune; Rajiv Kapoor, General Manager, Fairmont Mumbai & Roswyn, A Morgans Originals Hotel; Gautam Mehrishi, Corporate Executive Chef, Mahindra Holidays; Prakash Chettiyar, Director of Culinary, JW Marriott Mumbai Sahar; Aungshuman Chakraborty, Executive Chef, The Leela Mumbai; and celebrity chef, author and restaurateur Vicky Ratnani.

The conference will culminate with the prestigious Indian Restaurant Awards 2026, recognizing excellence across restaurant formats, culinary innovation, customer experience, leadership, and business performance. The awards celebrate outstanding achievements by brands and individuals who continue to redefine India's dynamic foodservice landscape.

Beyond knowledge-sharing, the Indian Restaurant Congress continues to serve as a powerful networking platform, facilitating meaningful interactions between established restaurant chains, emerging entrepreneurs, investors, franchise partners, hospitality professionals, and solution providers. The event offers participants opportunities to discover new business partnerships, exchange best practices, and explore the latest products, technologies, and services transforming the industry.

As the Indian restaurant sector continues to evolve amid changing consumer preferences, digital transformation, and premium dining experiences, the 25th edition of the Indian Restaurant Congress & Awards reaffirms its commitment to fostering collaboration, inspiring innovation, and equipping businesses with practical strategies for sustainable growth. Building on a legacy of 25 successful editions, the summit remains a cornerstone event for India's foodservice and hospitality community, bringing together the people and ideas shaping the industry's next chapter.

From a childhood dream at 12 to co-founding one of Mumbai’s most distinctive Japanese dining destinations, Chef Lakhan Jethani’s journey is rooted in passion, resilience, and creative vision. Alongside his childhood friend Vedant Malik, he transformed that early ambition into Mizu Izakaya—a brand inspired by Japanese aesthetics, thoughtful presentation, and warm hospitality. First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch. In an interview with Vijetha Iyer, Chef Lakhan Jethani and Vedant Malik, Co-Founders of Mizu Izakaya shares about their journey, expansion plans, sustainability approach, and the core principles behind Mizu’s success.

What early lessons taught you that a great dining experience is about emotion, not just food?
Vedant Malik: We grew up saving our pocket money just to explore brunch spots every Sunday. Sometimes, we’d even stay up all night to make sure we didn’t miss it. It was never just about eating—it was about observing. We would study every detail: the dishes, the service, the plating, and the overall experience. That curiosity shaped not just our love for food, but our fascination with hospitality as a whole.

Chef Lakhan Jethani: Japanese cuisine has always fascinated me—its culture, precision, and deep respect for ingredients. As a chef, I wanted to work with a cuisine I genuinely connected with. Back then, there were only a handful of Japanese restaurants in India, and awareness was still limited. Instead of altering the cuisine, we focused on thoughtful menu curation. Dishes like Yakitori naturally appealed to Indian palates with their charcoal-grilled flavors, while Donburi resonated with our love for rice-based meals. 

We never wanted to “Indianize” Japanese food; the goal was to create familiarity without compromising authenticity.

How do you balance authenticity with local preferences?
Chef Lakhan Jethani: It’s a very fine line, and we’re careful not to cross it. We don’t believe in forced fusion, our focus is on preserving Japanese techniques and flavors while choosing dishes that naturally resonate with Indian palates. The idea is to create familiarity without compromising authenticity.

For instance, a dish like Hamachi with Ponzu remains rooted in tradition, but we may introduce a subtle smoked note using Indian spices to make the flavor profile feel more relatable. That said, there are clear boundaries as we would never do something like butter chicken sushi. Authenticity should always come first.

What are the core principles guiding your decisions?
Vedant Malik: Our decisions are guided by three core principles: first, respecting the ingredient—quality can never be compromised. Second, consistency over shortcuts, because every guest should have the same exceptional experience every single time. And third, service excellence as every guest matters. For us, hospitality goes far beyond just serving food. It’s about making every guest feel valued, comfortable, and remembered. That emotional connection is what truly defines a dining experience.

How do you balance seasonality and rising cost pressures while staying true to Japanese cuisine?
Chef Lakhan Jethani: It’s definitely challenging because we are a foreign cuisine restaurant, but the focus is always on adapting consciously without losing our identity. Instead of importing every seasonal ingredient from Japan, we work with high-quality Indian produce—like using mangoes for summer desserts or sourcing local seafood during its peak season. It helps us stay sustainable while keeping the cuisine authentic.

At the same time, rising operational costs have pushed us to be smarter with efficiency. We’ve increased the use of electric equipment, reduced dependency on gas, and optimized the menu—today, nearly 60% of our menu doesn’t require gas. Around 8–10% of menu items are currently affected by cost pressures, but we’ve tried not to pass the entire burden to customers. In the early stages, absorbing some of that cost is important to build trust and loyalty. Even today, our business remains strongly dine-in driven, with 85% dine-ins and only 15% deliveries.

How do you see Indian cuisine versus global cuisines evolving? Are you trend followers or trendsetters?
Chef Lakhan Jethani: Indian cuisine is finally receiving the global recognition it has always deserved. From international rankings to Michelin stars, Indian food is having its moment—and it’s long overdue. At the same time, global cuisines in India also hold immense potential, provided they are executed with authenticity and understanding.

We’ve always believed in creating trends rather than following them. When we started Mizu Izakaya, very few people even knew what an “izakaya” was. Today, the concept is widely recognized. That, for us, is proof that if you stay true to your vision, you can shape the market instead of simply adapting to it.

What are your expansion plans?
Vedant Malik: Expansion is definitely on the cards, but never at the cost of the experience. We don’t believe in blindly franchising Mizu Izakaya—every outlet must carry the same intent, quality, and personal involvement from us. For us, growth is not just about opening more locations; it’s about preserving the soul of the brand. Cities like Delhi and Bangalore are certainly on our radar, but only when we’re confident we can deliver the same standard and authenticity that define Mizu.

Travel has quietly rewritten the rules of the restaurant industry. It’s no longer just a source of inspiration; it has become a way of thinking. What was once shaped by geography is now influenced by exposure, personal experiences and cultural exchange. Restaurants in turn are evolving beyond places to dine; they are becoming curated journeys that transform destinations into dishes and experiences into stories.

Travel as Structural Force
Travel is no longer a secondary influence; it is a core demand driver for restaurants. Nearly 20% of global leisure travellers now seek dining as a central part of their journeys while four in five millennials prioritize trying new restaurants when they travel. As a result, restaurants are no longer just serving local audiences, they are competing within a global experience economy. 

“For me, it is less about borrowing dishes and more about understanding intent. When you experience food in its native environment, you realize that flavor is only one part of the story. It is the rhythm of service, the way a dish is placed on the table, the connection to seasonality and locality that truly shapes a concept,” shares Chef Beena Noronha, Founder, Saltae Hospitality.

How Travel Shapes Restaurant Concepts
Travel doesn’t just inspire restaurants it rewires how you think about experience. As per reports, 47% of consumers eat globally influenced food weekly.

“At Naarma, the idea of fire and water itself comes from observing contrasts across cultures, intensity and restraint, energy and calm. When you travel, you realise that great dining isn’t just about cuisine, it’s about how a space makes you feel, how a meal unfolds, and how memory is created,” comments Akshay Anand, Founder, Naarma.

Adding to this, Raayyaana Arora, Founder, La Tarte adds, “When I travel, I observe how people interact with food, not just what they eat. My time in cities like New York and Philadelphia showed me how wine and coffee are a part of everyday life and not reserved for occasions. That directly influenced La Tarté as a wine and espresso bar where guests can walk in casually, cook, sip, and spend time.”  

For Ashish Dev Kapur, Founder Whisky Samba, the challenge was to make whisky young, sexy, and adventurous again in a world where it felt dated. “A defining moment came in Rio in 2016, where I saw whisky served tableside. We elevated that into theatre—every bottle at Whisky Samba is presented, poured at the table, with an “Angel’s Share” ritual. It transforms a drink into a story and the table into a stage,” he shares proudly.

Around 70% of operators report rising demand for global flavors and 74-78% of operators say global dishes command premium pricing.

Rise of Ingredient Sourcing 
Travel also has a direct impact on the backend. It pushes you to question sourcing and build stronger supply chain whether that means working closely with local farmers, finding alternatives to imported ingredients, or rethinking preservation and prep techniques. 76% of consumers want detailed descriptions for unfamiliar foods.

Sharing his views, Mayank Bhatt, Founder and CEO All in Hospitality shares, “Travel influences everything from how we source ingredients and build menus to how we serve and present a meal. But more than that, it brings a cultural nuance.” Menu evolution today is not about sticking to one cuisine but about reflecting how people eat globally. 

Arora points, “Serving styles are becoming more interactive and less formal, inspired by open kitchens, shared plates, and experiential dining. At La Tarté, our live stations and hands-on cooking experiences come from observing how dining globally is becoming more participative rather than passive.”

What does Travel Import
Travel doesn’t just import flavours or aesthetics, it imports perspective. “At Naarma, the interplay of fire and water, the graffiti, the rose installation, the shifting energy of the space, these aren’t direct imitations of global places. They’re interpretations of what travel teaches you: contrast, storytelling, and emotional design,” adds Anand. Travel experiences teach you how people use spaces. 

Menu in Motion
Travel today is shaping borderless menus, immersive design, and storytelling-led pricing. Guests don’t just consume food and drink, they consume meaning. 

“The real challenge is execution global sourcing, consistency, and authenticity. But when done right, travel becomes your strongest brand asset, not just inspiration,” points Kapur.

Today’s diners are globally aware, which is why hybrid, borderless menus are evolving naturally. 30% of restaurants innovate with global flavours. For Bhatt, creating micro-experiences via spatial storytelling plays a huge role, it creates emotional value and shapes perception, even pricing.

Storytelling Becomes the Product
Dining today is as much about narrative as it is about taste. Guests are not just paying for food, they’re paying for the experience, the context, and the story. 

“Every element, from the menu to the bar programme to something like Sufi Nights is designed to create a layered story. When storytelling is authentic and immersive, it builds perceived value,” mentions Anand. Pricing power naturally follows when guests feel they are part of something distinctive and emotionally engaging, not just consuming a meal.

“When guests understand where something comes from—a wine, a dish, a concept—they connect with it on a deeper level. For me, travel naturally feeds into this storytelling,” concludes Arora.    `

The Major Challenges
The challenge lies in staying authentic without becoming impractical. Not everything travels well, especially in a market like India where availability, cost, and consistency can vary. 

Focusing further, Noronha mentions, “The key is adaptation, respecting the essence of what you have experienced while making it relevant to your ecosystem.” 

There are also logistical challenges in sourcing and consistency. “The important thing is to understand what to bring in, what to simplify, and what to localise. Training teams and building strong vendor relationships also play a crucial role in execution,” adds Arora.

The future of dining will belong to restaurants that translate travel not into imitation, but into identity—creating spaces that feel globally informed yet deeply rooted in their own story.

Rising food costs, higher wages, expensive rentals and mounting operating expenses have put restaurant margins under pressure. Instead of competing on price, many restaurants are turning to premiumization, capitalising on consumers' willingness to pay more for quality ingredients, elevated dining experiences and superior service. The focus is shifting from driving footfalls to increasing spend per customer, making premiumization an effective strategy to navigate inflation.

From Cost Recovery to Value Creation
With food and labour often accounting for over half of a restaurant's operating costs, indiscriminate price hikes risk driving customers away. Instead, many operators are using premiumization to justify higher spending through better ingredients, elevated experiences and stronger value perception.

“Premiumization is helping restaurants beat inflation because it allows establishments to command higher prices for the quality ingredients they use,” said Prasanna Pandarinathan, Co-founder, Katana, Bengaluru.

Adding to this, Ruhani Singh, Partner, KIMIKAI, said premiumization isn’t about charging more—it’s about creating a better experience, from the food and service to the story behind it. “Restaurants can’t keep increasing prices every few months. They need menus that deliver value while giving guests enough reason to return.”

Quality ingredients have emerged as a key pillar of this strategy. From farm-fresh produce and free-range poultry to artisanal cheeses and sustainably sourced seafood, diners are increasingly willing to pay a premium for authenticity, freshness and transparency.

“While many restaurants are exploring premium ingredients as a way to differentiate themselves, I've always believed that what truly matters is using quality ingredients that stay true to the original flavours. While curating our menu, I spent time travelling across Delhi and Amritsar to understand what made certain dishes so memorable,” said Esha Gogia, Founder, Pincode Delhi.

For Pandarinathan, premiumization extends beyond sourcing better ingredients to effectively communicating their value Highlighting ingredient provenance, craftsmanship and the story behind a dish—whether on the menu, in the restaurant or through social media—helps guests appreciate what they are paying for. As a result, restaurants are able to command higher prices based on quality and experience rather than portion size alone. According to him, this approach has contributed to a 30 percent annual increase in sales.

Sustainability Adds Value
Sustainability has evolved from a compliance requirement into a competitive advantage. Consumers increasingly favour restaurants that source locally, minimise food waste, use eco-friendly packaging and adopt responsible sourcing practices, making sustainability a key driver of perceived value.

“For us, planning our inventory carefully, preparing food fresh, avoiding unnecessary overproduction and keeping wastage to a minimum rather than storing excess food goes a long way. These practices not only help us operate more responsibly but also ensure that every dish served is fresh and consistent in quality,” added Gogia.

The trend is backed by consumer sentiment. According to the Capgemini Research Institute's Sustainable Product and Packaging report, nearly 79 percent of consumers are changing their purchasing preferences based on sustainability, making responsible practices a strong premium differentiator.

“When sustainability is built into the restaurant naturally, guests see it as a sign of quality rather than a marketing message,” added Singh.

Today, premiumization is no longer confined to fine dining. Quick-service restaurants are introducing gourmet offerings, cafés are showcasing single-origin coffees and artisanal bakes, while cloud kitchens are focusing on healthy, regional and chef-curated meals. When executed well, premiumization drives higher average order values, stronger margins and greater customer loyalty while reducing reliance on discounts. The key, however, lies in delivering consistent quality, dependable sourcing, skilled service and authentic storytelling—ensuring that the premium experience feels genuine rather than merely expensive.

After weeks of commercial LPG supply disruptions, the government has restored normal availability, bringing much-needed relief to restaurants, hotels, cloud kitchens, caterers, and bakeries. Alongside the improved supply, the price of a 19-kg commercial LPG cylinder has been reduced by Rs. 183.50 across major cities, effective July 1, easing a key operating cost for the foodservice industry. The price of the 14.2-kg domestic LPG cylinder, however, remains unchanged.

With supplies stabilising and fuel costs easing, the focus now shifts to whether restaurants will pass on the benefits to consumers through lower menu prices or use the savings to offset months of inflationary pressures and rising input costs. For an industry grappling with higher food, labour, and rental expenses, the reduction offers welcome breathing room, though whether diners will see cheaper bills remains an open question.

Unlike energy-intensive industries, restaurants operate with a far more diversified cost structure, where cooking fuel constitutes only a small portion of overall expenses. LPG typically accounts for 2–5% of operating costs for most restaurants, increasing to 5–8% for high-volume kitchens and an even larger share in banquet facilities and hotel kitchens. With food inflation, labour, rentals, logistics, and utilities continuing to exert pressure, industry players say the recent cut in commercial LPG prices is unlikely to translate into immediate reductions in menu prices.

“While LPG prices have stabilized, they have not returned to previous levels. Additionally, rising fuel, transportation, and logistics costs have offset any savings, leaving our overall operating costs largely unchanged. As a result, we do not anticipate reducing menu prices and remain focused on maintaining the quality and service standards our customers expect,” said Chef Harsh Shodhan, Founder & Chef, The Gourmet Kitchen Studio.

Sharing a similar sentiment, Chef Pranav Vijay Sawaant, Founder, Nuèe, Pune, added, “The restoration of LPG supply is undoubtedly a welcome relief for the hospitality fraternity. That said, at Nuèe, we have never believed in allowing short-term operational fluctuations to dictate the value of the experience we curate. Menu pricing reflects craftsmanship, culinary research, exceptional sourcing, skilled talent, and the pursuit of excellence and not merely the cost of a single utility.”

Supply Stability Matters More Than Price Cuts

For the hospitality industry, uninterrupted LPG availability is often more valuable than marginal price reductions. Fuel shortages can disrupt kitchen operations, delay service, increase procurement costs, restrict menu offerings, and even force temporary production cuts—operational setbacks that often-cost businesses far more than higher fuel prices.

“Transportation and delivery costs have risen significantly, effectively negating any savings from changes in cooking fuel prices. As a result, our overall cost structure continues to remain under pressure,” added Shodhan. “During future supply disruptions, support from the government in ensuring uninterrupted access to cooking fuel, along with timely communication and clear guidelines, would help businesses plan more effectively.”

With commercial LPG supplies restored, restaurants across segments have resumed normal procurement schedules, reinstated full menus, accepted larger catering and banquet orders, and returned to regular inventory planning. Industry stakeholders note that reliable fuel availability not only improves operational efficiency but also helps maintain consistent food quality, service standards, and guest experience. More importantly, uninterrupted LPG supply ensures safe and uninterrupted kitchen operations, making it essential not just for business continuity but also for food safety and public health.

Restaurateurs also believe that a dedicated fuel allocation policy during emergencies could benefit essential food and hospitality services as such proactive policy measures would empower responsible hospitality businesses to continue operating with dignity and consistency, ensuring that operational challenges never become the guest's burden.

The Maharashtra Food and Drug Administration's (FDA) has ordered hotels and restaurants to provide free, safe drinking water which marks a significant shift in the hospitality industry. Beyond reducing reliance on bottled water, the move strengthens food safety, consumer rights, transparency, and operational accountability, while raising questions about restaurant revenues, customer awareness, and whether food safety is becoming a key competitive advantage.

Will Restaurants Lose Revenue from Bottled Water?

The FDA's order may reduce bottled water sales, particularly in casual dining restaurants where it is often served by default. However, the financial impact is expected to be limited. Bottled water typically contributes just 4–5 percent of restaurant revenue.

Pointing his views, Ashesh L Sajnani, Founder, The Passport Hotel said, “We have always believed that every guest should have access to clean RO drinking water, free of charge. Bottled water is available for those who prefer it, but it should always remain a choice not an obligation. For us, food safety has never been about ticking regulatory boxes, but about earning trust every single day. That's why we invest not only in hygiene and safe food handling, but also in being transparent with our guests.”

“Every guest is offered clean drinking water as a basic gesture of care before they even look at the menu. I don't believe restaurants should see this as a revenue loss. If bottled water sales significantly impact profitability, it presents an opportunity to rethink where value is truly being created,” shared Timanshu Mokal, Co-founder of Amelia, BKC.

Meanwhile, demand for imported, sparkling, natural spring and other premium bottled waters is likely to continue, as the directive offers customers a free choice rather than banning bottled water sales.

Why Bottled Water Remains a Restaurant Staple

Despite existing regulations requiring restaurants to provide safe drinking water, bottled water continues to be widely served for both operational and commercial reasons. Many consumers perceive sealed bottles as more hygienic, particularly at highway eateries, tourist destinations and transit hubs.

For restaurants, bottled water is easier to manage as it reduces the need for maintaining filtration systems, routine water quality checks and dispenser hygiene.

“While bottled water contributes to restaurant revenue, it is unlikely to have a significant financial impact because customers who specifically prefer packaged water for convenience, travel, or brand assurance will continue to purchase it by choice,” commented Suraj Shetty, Managing Director, Malgudi Foods Private Limited who also runs Banana leaf stated that the key is ensuring that the choice remains voluntary and informed.

“The continued sale of bottled water despite existing rules has largely been driven by inconsistent enforcement and limited consumer awareness. As both become stronger, we are likely to see greater compliance across the industry,” added Mokal. In premium dining, bottled and imported sparkling water also enhances the overall dining experience and supports a luxury image.

Closing the Consumer Awareness Gap

Awareness remains limited, with many diners assuming bottled water is mandatory or hesitating to request free drinking water. Some also perceive bottled water as the safer option, while others are simply unaware that restaurants are legally required to provide safe potable water at no cost.

The FDA's directive could help bridge this knowledge gap, particularly if restaurants clearly communicate customers' rights, improving transparency and reducing avoidable disputes.

Shetty added, “Food safety is increasingly becoming a key differentiator for restaurants. Consumers today evaluate brands not only on taste and service but also on hygiene, transparency, and compliance with food safety standards. Restaurants that consistently demonstrate these values will earn greater customer trust and loyalty.”

Restaurants must proactively ensure that the water they serve meets the highest standards of quality and hygiene, giving guests complete confidence in what is being offered.

While Sajnani mentioned, “Guests who prefer packaged water will continue to order it and that will never change. What this does is reinforce a culture of responsible hospitality. In the long run, restaurants that prioritize transparency, food safety and customer trust will always stand out.”

Today's diners pay close attention to hygiene, ingredient quality and operational transparency, and these factors influence trust long before the first dish reaches the table.  While this order strengthens consumer protection, it also requires restaurants to invest in better water management. Establishments may need to upgrade purification systems, conduct regular water quality testing, maintain hygiene records, replace filters periodically, train staff, and improve water storage facilities. 

Many consumers still don't know they are entitled to free drinking water. Increasing awareness alongside stronger implementation will help create a more transparent, guest-first hospitality culture.

The restaurant industry has always faced challenges, but recent years have made resilience a business necessity. Rising food costs, labor shortages, changing consumer behavior, economic uncertainty, and digital disruption are forcing operators to rethink traditional models.

Today, resilience is not just about surviving crises, it is about adapting quickly, managing uncertainty, and sustaining growth. In 2026, the most successful restaurants are not necessarily the largest, but the ones that are the most agile and adaptable.

Why Resilience Has Become a Strategic Imperative
India's restaurant industry, which contributes over ₹5.69 lakh crore to the economy and employs more than 8.5 million people, is facing unprecedented cost pressures from rising food prices, wages, energy, rentals, and supply chain disruptions.

In 2026, sharp increases in commercial LPG and other operating costs further squeezed already thin restaurant margins, limiting operators' ability to rely on price hikes alone. At the same time, recent disruptions highlighted the risks of depending heavily on a single revenue channel, supplier or customer segment.

Explaining this, Tejinder Singh Saini, Founder and CEO, Aauris Hotel, Kolkata said, “In today’s restaurant landscape, resilience is no longer just about surviving challenges—it is about building businesses that can adapt, evolve, and thrive amidst constant disruption. From changing consumer preferences and economic fluctuations to technology-led transformation, resilience has become a strategic priority for restaurant operators.”

The Pillars of Resilience
Restaurant resilience today is built on three core foundations: diversified revenue streams, operational agility, and data-driven decision-making.  Resilient businesses are embracing flexible operating models through dynamic staffing, adaptable supplier partnerships, multi-purpose kitchen spaces, and seasonally responsive menus, enabling them to react quickly to shifting market conditions. 

“One of the most significant shifts we are witnessing is the growing focus on wellness, particularly among younger consumers. Today’s guests, especially Millennials and Gen Z, are far more conscious about what they eat, where ingredients come from, and how food contributes to their overall well-being. Wellness is no longer a niche trend; it is becoming central to dining decisions,” shared Madhav Windlass, Co-founder of Kiara Soul Kitchen.

Complementing this agility is a growing reliance on technology and analytics, as operators increasingly replace instinct-based decisions with real-time data to optimize pricing, inventory, labor, and customer engagement.

Why Data is Replacing Instinct

In India, more than 40% of organized restaurant operators now use digital tools for sales, inventory, and operational planning. AI-powered forecasting platforms analyze historical sales, weather, festivals, local events, and customer behavior to predict demand more accurately, helping reduce waste and stock shortages.

Data is also transforming labor management. With employee costs typically accounting for 18–25% of restaurant revenue, technology-driven scheduling helps align staffing levels with demand, reducing labor costs by an estimated 10–15% while improving productivity.

For Ridhi Choudhary, Founder & CEO, Mann & Salwa saw this first-hand while building The Primo. She said, “Bringing together concepts like Sora, Sahtain, and Vyanj was a bit of a leap of faith because these weren't cuisines or formats that had traditionally been associated with Ahmedabad. What we've found instead is that consumers are genuinely excited to explore, provided the experience feels authentic and well thought through.”

Saini added, “Artificial Intelligence is further strengthening resilience by enhancing forecasting, personalization, inventory control, and operational efficiency. Equally important is workforce resilience i.e. investing in employee training, engagement, and well-being creates agile teams capable of delivering consistent guest experiences even during periods of uncertainty.”

Menu Resilience has a Competitive Advantage

Successful operators are designing menus that balance profitability, flexibility, and operational efficiency. Through menu engineering, restaurants regularly evaluate which dishes generate the highest profits, attract the most orders, and underperform. This helps improve margins without relying solely on price increases. Many brands are also introducing limited-time offerings to test emerging trends, capitalize on seasonal demand, and keep customers engaged while maintaining inventory control.

Windlass pointed, “We focus on ingredient-efficient, seasonally adaptable menus that balance nutrition, sustainability and profitability. Data now complements instinct, helping restaurants understand customer preferences, menu performance and changing consumption patterns more effectively.”

Another growing strategy is ingredient optimization. By using the same core ingredients across multiple dishes, restaurants can reduce waste, simplify kitchen operations, and strengthen purchasing power. 

Customer Loyalty Strengthens Resilience
As customer acquisition costs continue to rise, brands are investing in loyalty programs, personalized promotions, CRM tools, membership initiatives, and community-driven engagement.

Reports suggests that even when consumers face financial pressure, they continue dining out but become more selective about the brands they choose. This makes customer loyalty one of the most valuable assets for long-term business stability.

Rather than focusing solely on revenue growth, resilient businesses make decisions based on sustainable unit economics. This disciplined approach helps restaurants protect margins, manage volatility, and navigate economic downturns more effectively.

For Choudhary, resilience isn't about constantly reinventing your business or chasing every trend. It's about paying attention, staying curious, and being willing to evolve as your consumers evolve.

The restaurants that will thrive in the future are those that successfully combine hospitality, wellness, technology and financial discipline while remaining deeply connected to the evolving needs of their guests.

Coming from a family deeply rooted in real estate, Ranbir Nagpal could easily have followed a conventional business path. Instead, he chose hospitality, drawn by its unique ability to blend entrepreneurship with creativity, culture, and human connection. A lifelong passion for food, travel, and memorable experiences led him to build restaurant brands that create lasting impressions rather than simply serve meals. His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-centricity. Those formative experiences continue to influence his leadership philosophy today as he steers Yazu's growth, focusing on consistency, operational excellence, and creating dining experiences that resonate long after guests leave. 

“While real estate gave me a strong foundation in business, hospitality offered something far more personal, the opportunity to create experiences and connect with people,” he shared as he was always passionate about food, travel, and culture, and hospitality felt like the perfect space where creativity and entrepreneurship could come together. In an exclusive interview to Restaurant India, he talks about building a brand on consumer engagement. Excerpts:

YAZU has carved a distinctive niche in the Pan-Asian dining space. What gap in the market did you identify when conceptualising the brand?
We saw an opportunity for a contemporary Pan-Asian concept that combined exceptional food with a vibrant social atmosphere. Consumers were looking for more than just a meal, they wanted an experience. YAZU was created to bring together authentic Asian flavours, innovative cocktails, and a high-energy environment, all under one roof.

The Indian dining landscape has become increasingly competitive. What are the key factors that set YAZU and Juliette apart from other premium restaurant concepts?
Our focus has always been on creating experiences rather than simply operating restaurants. From thoughtfully curated menus and distinctive design to personalised hospitality and strong storytelling, every element is intentional. Both YAZU and Juliette have clear identities that connect with today's experience-driven consumers in a meaningful way.

Building a successful restaurant brand requires striking the right balance between creativity and commercial viability. How do you approach this balance while expanding your hospitality portfolio?
Creativity brings guests through the door, but consistency and profitability are what sustain a business over time. We encourage innovation across menus, experiences, and design while ensuring every decision aligns with operational efficiency and long-term scalability. The aim is always to create concepts that are exciting, relevant, and sustainable.

Juliette celebrates European cuisine, while YAZU focuses on Pan-Asian flavours. What have been the biggest learnings from operating two distinct culinary concepts under the same hospitality umbrella?
One of the biggest learnings has been the importance of maintaining a strong and authentic brand identity. While both concepts operate under the same group, their guests, experiences, and storytelling are very different. Understanding and respecting those differences has helped us build stronger, more focused brands.

Customers are truly at the heart of the hospitality business today. Could you share an instance where your team went above and beyond to make a guest feel special? 
I remember a time when we helped organise a surprise celebration for one of our regular guests by customising several elements of the dining experience around their personal preferences. It was a relatively small gesture, but it created a lasting impression. Personalisation is incredibly important today because guests may forget what they ate, but they rarely forget how a brand made them feel.

You have often spoken about creating employment opportunities for young professionals. What advice would you give to aspiring restaurateurs and hospitality professionals looking to enter the industry today?
Hospitality is ultimately a people-first business that requires patience, resilience, and a willingness to keep learning every day. My advice would be to gain as much hands-on experience as possible, stay curious, and focus on building strong operational foundations. Long-term success comes from consistency, discipline, and genuine passion rather than chasing short-term trends.

As Yazu Hospitality Pvt. Ltd. looks to expand beyond India, which markets and opportunities excite you the most? What can consumers expect from the group's future growth plans?
We are particularly excited about markets that are developing a growing appreciation for experiential dining and global cuisine. Our approach remains focused on thoughtful expansion while preserving the quality, character, and identity of our brands. Consumers can look forward to innovative concepts, new destinations, and elevated hospitality experiences in the years ahead.

What are some of the key trends you foresee shaping the future of the restaurant and hospitality industry over the next few years?
Consumers are increasingly looking for immersive experiences, personalised service, and meaningful connections with the brands they engage with. Authentic, experience-led dining will continue to play a larger role in shaping the industry. At the same time, consistency, personalisation, and genuine hospitality will remain timeless drivers of success, regardless of changing trends.

While food costs have traditionally dominated conversations around restaurant profitability, labour has emerged as an equally critical factor. Typically accounting for 25–35% of sales, labour is now one of the largest controllable expenses for restaurant operators.

Rising wages, talent shortages, increasing employee turnover, flexible scheduling expectations, longer operating hours, and the rapid growth of delivery channels are all putting pressure on labour costs. As a result, workforce efficiency and smart scheduling have become essential for maintaining profitability without compromising guest experience.

Understanding Labour Cost
Labour cost percentage remains one of the most important metrics for measuring workforce efficiency. It represents the share of total revenue spent on employee-related expenses, including wages, salaries, overtime, payroll taxes, benefits, incentives, and service staff compensation. For example, a restaurant generating ₹50 lakh in monthly sales and spending ₹15 lakh on labor would have a labor cost percentage of 30%.

Benchmarks vary across formats, ranging from 22–30% for QSRs and 25–32% for fast-casual concepts to 28–35% for casual dining, 30–38% for fine dining, and 20–28% for delivery-only kitchens. However, leading operators increasingly look beyond this single metric to assess overall workforce effectiveness.

“Labour management is undergoing a significant transformation as restaurants increasingly move from intuition-based decision-making to data-led workforce planning. Accurate forecasting today involves analysing historical sales patterns, reservation trends, local demand drivers, seasonality and day-part performance to align staffing levels with anticipated business volumes,” said Gaurav Dua, Founder, Rampushp Hospitality and Franchise Partner, Dhaba Estd. 1986 Delhi.

Yash Bhatia, Founder, Mai Mai, believes labour should not be viewed purely as an expense. “In hospitality, labor is actually the engine that drives and delivers the guest experience. The question is not how to reduce people, but how to improve productivity without compromising hospitality,” he said.

According to Bhatia, investments in structured training, cross-functional skill development, and standardized operating systems help teams perform more efficiently while maintaining service quality.

How Restaurants Forecast Labour Demand
Modern labour forecasting is increasingly driven by data rather than fixed schedules or managerial intuition. Restaurants analyze historical sales trends, peak operating hours, reservation volumes, party sizes, event bookings, and seasonal demand patterns to predict staffing requirements more accurately.

Many operators are also leveraging insights from delivery platforms, online ordering channels, and loyalty programs to identify demand spikes and deploy labour more effectively.

“We believe that predictable schedules, fair workload distribution, and opportunities for growth contribute significantly to reducing attrition,” said Atul Garg, Owner, Zyxx Restaurant & Bar, Urbana Premium. “By combining technology with a people-centric approach, we are creating a workplace culture that supports both operational excellence and employee well-being.”

Progressive restaurant brands now evaluate labour performance alongside broader business metrics such as sales productivity, guest satisfaction, repeat visits, employee retention, and profitability.

Why Smart Scheduling Is the Biggest Cost Lever
Smart scheduling has become one of the most effective tools for controlling labour expenses. Unlike traditional roster planning, which often relies on experience and intuition, modern scheduling systems use demand forecasts to align staffing levels with expected customer traffic. This approach helps reduce overstaffing during slower periods, prevent understaffing during peak hours, and minimize overtime costs while maintaining service standards.

“Smart scheduling has become one of the most effective operational levers available to restaurant operators. When manpower is deployed in line with demand, businesses can improve productivity, reduce overtime, minimize inefficiencies and maintain service standards without overburdening teams,” Dua noted.

In addition to improving labour productivity, smart scheduling tools offer features such as flexible shifts, shift-swapping options, and advance roster visibility, all of which contribute to higher employee satisfaction and retention.

How Technology and AI Are Reshaping Labor Management
Technology is increasingly helping restaurants automate routine operational tasks and improve workforce efficiency. Automated scheduling systems, digital attendance tracking, inventory forecasting, and smart kitchen equipment are reducing manual effort and minimizing operational errors. These tools allow managers and frontline staff to focus more on guest engagement and service delivery rather than administrative tasks.

“We are leveraging technology to automate repetitive tasks such as attendance tracking, shift planning, and performance monitoring, enabling managers to spend more time focusing on team engagement and guest experience,” said Garg. “AI-powered insights and data-driven workforce planning help us make informed staffing decisions while maintaining productivity and service consistency.”

Artificial intelligence is taking labor management a step further by forecasting demand, optimizing schedules, predicting labor costs, and recommending staffing levels based on sales trends, weather conditions, local events, and promotional campaigns.

As labor challenges continue to evolve, restaurants that successfully balance technology-driven efficiency with the human element of hospitality will be best positioned to improve profitability, retain talent, and deliver consistently exceptional guest experiences.

For years, restaurant operators relied on intuition and experience to shape menus and predict customer preferences. Today, however, instinct alone is no longer enough. With India's restaurant industry expected to grow from $85 billion in 2025 to nearly $140 billion by 2030, and Gen Z projected to drive almost 40% of restaurant spending, anticipating consumer trends has become critical for sustained growth and success.

Trends are Moving Faster Than Ever

Restaurant trends no longer take years to evolve—they can go mainstream within months. A viral reel, influencer review, celebrity endorsement, or delivery-platform recommendation can rapidly drive demand, while social media, digital ordering, instant feedback, and Gen Z's appetite for experimentation continue to accelerate trend cycles.

“One of the biggest trends shaping restaurants today isn't a dish or an ingredient. It's the way people live. The traditional idea of breakfast, lunch and dinner is becoming increasingly fluid. Someone might have eggs at 4 PM, a coffee meeting at 11 AM, or brunch on a weekday. Dining is adapting to lifestyles rather than the other way around,” shared Deepa Baliga, Co-Founder, Benedict's.

For restaurants, waiting until a trend becomes mainstream often means missing the opportunity. The focus today is on spotting emerging trends early and acting before competitors do.

“We're seeing diners become far more adventurous. They're looking for flavours that feel globally inspired but still have a sense of familiarity. Some of the most exciting conversations in food today are happening at the intersection of international techniques and local ingredients,” said Rahul Lunawat, Co-Founder, PHURR.

Data is Replacing Gut Feeling
Restaurant decisions were once driven largely by intuition and experience. Today, data from POS systems, online reviews, reservations, delivery platforms, loyalty programmes, and social media is helping operators identify emerging menu trends, changing dining habits, seasonal demand, and regional preferences.

“Data can tell you what people are ordering, but it can also reveal when they're choosing to dine and how their routines are changing. That's where trend prediction becomes valuable,” added Baliga.

The focus has shifted from understanding what customers want today to anticipating what they will want tomorrow. By using predictive analytics, restaurants can optimize inventory, reduce waste, improve operational efficiency, and respond more quickly to evolving consumer preferences.

The growing importance of trend prediction is also being driven by a major demographic shift.With more than 250 million Gen Z consumers in India, dining preferences are increasingly influenced by discovery, convenience, value, wellness, social media, and unique experiences. At the same time, differing generational preferences have made consumer behaviour more fragmented and complex.

“For us, trend prediction isn't about chasing every fad; it's about identifying which trends align with our brand and turning them into experiences our guests genuinely want,” said Gaurav Kanwar, CEO of Harajuku Café.

Delivery Platforms Have Become Trend Laboratories
With India's online food delivery market expected to surpass $15 billion by 2030, platforms like Swiggy and Zomato generate millions of monthly orders, creating valuable consumer insights. This data helps restaurants track emerging cuisines, trending ingredients, local preferences, repeat-order patterns, and evolving dining habits.

“Delivery platforms offer valuable insights into consumer demand, regional preferences, and emerging food categories. They allow brands to test new products, identify growth opportunities, and reach customers beyond their physical locations,” said Aanal Kotak.

Trends such as Korean food, Asian food, protein-focused meals, matcha beverages, and regional Indian cuisines often gain momentum on delivery apps months before they become widespread restaurant offerings.

Kanwar shared, “Consumers today are far more dynamic than they were even a few years ago. The same guest might crave familiar comfort food during the week but actively seek bold, experimental flavours over the weekend. They also expect healthier options without compromising on indulgence, convenience alongside experience, and consistency with constant novelty.”

Trend forecasting is no longer just an innovation tool—it has become a key driver of profitability. By accurately predicting demand, restaurants can optimize menus, manage inventory more efficiently, reduce food waste, and improve overall operations.

“Accurate trend forecasting helps restaurants optimize menus, manage inventory efficiently, reduce wastage, improve customer satisfaction, and maximize revenue by offering products customers are actively seeking,” added Kotak.

As consumer preferences evolve faster than ever, the real opportunity lies not in chasing every new trend, but in identifying lasting shifts in behaviour and building meaningful dining experiences around them. For restaurants, the future will belong to those who can anticipate change before it arrives.

In an increasingly crowded restaurant market, great food alone is no longer enough to build a memorable brand. Storytelling has emerged as a powerful tool for restaurants to create emotional connections, differentiate themselves from competitors and turn first-time diners into loyal customers.

As competition intensifies and attention spans shrink, a well-crafted story can become one of a restaurant's most powerful assets. So, the question arises: what makes storytelling such an essential ingredient in building successful restaurant brands today?

Why Stories Drive Consumer Choices
In today's experience-driven economy, food alone is no longer enough. The restaurants that win hearts are often the ones that give customers a story worth believing in and sharing. 55% of consumers are more likely to buy from a brand whose story resonates with them while 44% are willing to share compelling brand stories with others.

Sujit Mehta, Founder of Millo Nagpur said, “Storytelling has become an important part of modern restaurant branding but I believe it works best when it's authentic and not overdone. Guests today are looking for more than just a meal—they want to connect with a place, understand its inspiration, and experience the personality behind the brand.”

What This Means for Restaurants
Guests may forget the menu details, but they remember the story behind the restaurant. A founder's vision, a chef's journey, family traditions or a commitment to sustainability can create lasting emotional connections. By turning dining into a meaningful experience, storytelling strengthens brand recall, builds loyalty, and encourages repeat visits.

“Storytelling is extremely important because it helps customers understand and connect with the brand. When people know how a restaurant came into existence and what it stands for, they can relate to it on a deeper level. It also plays a key role on social media, helping keep customers engaged and informed about the brand’s journey,” commented Afshaa Rajqotwala, Chef & Co-Founder of Pomodoro.

Also, these days customers are not just paying for a meal, they are paying for the story, values, and craftsmanship behind it. When diners understand where ingredients come from, who prepared the food, and the cultural significance behind a dish, they perceive greater value and become more accepting of premium pricing.

Sharing his views, Avinash Kapoli, Co-founder, Kompany Hospitality said, “We built our storytelling around a shared sense of nostalgia, drawing inspiration from Panchatantra and reimagining it through a contemporary, global lens. In a crowded market, menus can change, and products can be replicated, but a compelling narrative is much harder to copy.”

How Storytelling Wins Attention Online
As India's restaurant industry becomes increasingly digital, storytelling has emerged as one of the most effective ways to capture consumer attention and build engagement online. Consumers are far more likely to engage with behind-the-scenes moments. 

Also, video-led storytelling is booming particularly on Instagram Reels and YouTube Shorts. This also generates significantly higher reach and engagement across India's growing digital audience. 

Mehta noted, “Stories create content that is shareable, memorable, and capable of building a community around a brand. That said, storytelling alone cannot sustain a restaurant. It may attract initial attention and drive footfall, but long-term success depends on the quality of the food, service, and overall ambiance.”

Kapoli feels that when people connect with your story, that's where lasting brand, value is created. The strongest brands use storytelling to build interest while ensuring the dining experience delivers on that promise. So, finding that balance is what truly creates lasting customer loyalty.

Restaurants are no longer limited to physical dining spaces, they are increasingly becoming multi-channel brands present in homes, supermarkets, and digital platforms. This shift is not accidental, but a strategic response to changing consumer behaviour in India.

India’s food services market is projected to cross $125 billion by 2030 but contributes only 1.9% to GDP, signalling strong growth potential. Meanwhile, RTE ($6B) and RTC ($7B) remain underpenetrated, with under 15% adoption. This gap is pushing 20–25% of restaurants to build retail as a secondary revenue stream.

Dining Meets Retail
Traditionally, restaurants stood for experience and immediacy, while retail was built on convenience and storage. That distinction is now fading. With food delivery scaling rapidly, with platforms like Swiggy reporting over 17 million monthly transacting users, a seamless continuum has emerged: dine-in to delivery, to packaged formats, to retail shelves and finally, at-home consumption.

Wow! Momo FMCG, the packaged foods arm of Wow! Momo Foods, has crossed ₹100 crore in annual recurring revenue (ARR), becoming India’s first QSR-born brand to build a scaled FMCG business of this magnitude.

Commenting on this, Sagar Daryani, Co-Founder & CEO, Wow! Momo Foods says, “This milestone marks 100% year-on-year growth and reflects significant improvement in unit economics validating with Wow! FMCG’s execution-led, omnichannel model across quick commerce, modern retail, general trade, and exports.”

Why Retail 
Restaurant expansion into retail is a strategic play for margins, scale, and stability. While dine-in is constrained by rentals, seating, and peak hours, retail unlocks 24/7 revenue without space limitations.

Ankit Gupta, Co-Founder, Burma Burma India shares, “People come to create memories, feel good, and take a small part of that experience back with them. That’s the emotional connection experiential restaurants aim to build. This naturally translates into retail extensions be it merchandise, packaged food products, t-shirts, or caps.”

Brands like Starbucks and Blue Tokai Coffee Roasters have been leveraging retail extensions for years, creating stronger long-term profitability and deeper consumer engagement. Starbucks recently introduced its globally popular Bearista Glass Cup to the Indian market, adding a limited-edition merchandise offering to its retail portfolio. The bear-shaped glass cup, which has gained wide visibility across social platforms and consumer wishlists globally, will now be available at Starbucks stores in India.

The launch reflects the brand’s focus on extending consumer engagement beyond beverages through collectible and design-forward products.

Surya Shastry, Founder, Pure and Sure mentions, “At Pure & Sure Café & Store, this evolution is a natural extension of our philosophy. As an organic brand built on trust and transparency since 1999, retail allows us to deepen that relationship. When a customer enjoys a meal made with our ingredients, the next logical step is enabling them to recreate that experience at home, using the same certified organic rice, oils, or spices they just tasted. This convergence is driven by a larger consumer shift.”

“We have to understand that in a lot of restaurants, there are some star dishes or ingredients which the chef or the restaurant has taken a lot of effort in either procuring or manufacturing. And they are increasingly working with the food technologist and the packaging consultants to ensure that the ingredients or the dishes can reach well beyond the restaurant, and guests can carry with them wherever they are heading,” adds Gupta.

Packaged products offer higher margins, lower labour needs, and longer shelf life, improving unit economics. 

Monetizing Brand Equity
Beyond emotional recall, retail gives restaurants a scalable commercial advantage. It allows brands to extend bestselling products beyond limited dining capacity, creating stronger margins and wider market reach.

Gupta points, “Restaurants attract diners daily, building strong trust and brand recall over time. This gives them a clear edge in retail, as customers are more likely to buy products from brands they’ve already experienced. As a result, more restaurants are leveraging this equity to expand into retail, a trend set to grow further.”

For brands that successfully build retail credibility, the opportunity often extends beyond domestic shelves into international markets. Exports have become a key growth pillar for Wow! Momo FMCG. The brand is currently present across Germany, the UK, Singapore, Poland, Russia, Saudi Arabia, Oman, Bahrain, Kuwait, Qatar, and the UAE, with the GCC emerging as a priority market.

“In the Middle East, Wow! Momo FMCG is distributed by Al Tayeb, part of the Lulu Group, providing strong market access across the Gulf. With strong momentum across domestic channels and international markets Wow! Momo FMCG is redefining how Indian QSR brands can successfully build large, scalable FMCG businesses in India and internationally,” mentions Daryani.

Additionally, the main platform to build trust and drive sales is the restaurants themselves, along with delivery platforms like Swiggy and Zomato, which remain key channels. Another important go-to-market strategy is building a strong presence on Instagram, supported by boosted content and ads through Meta. 

“Additionally, quick commerce is becoming relevant depending on the product type especially for ready-to-eat or snacking items at accessible price points, provided margins work. If not, many brands also choose to list their products on platforms like Amazon to expand reach,” adds Gupta.

The Foreseen Challenges
The biggest challenge is competing for the same shelf space i.e. both physical and digital which demands heavy marketing spend. Rising competition has made returns on ad spend weaker, while commissions from quick commerce platforms have increased, making profitability harder. 

“On top of that, food products are perishable; if multiple SKUs don’t move quickly, they directly add to costs and losses, further impacting margins,” comments Gupta.

Strategically, retail expansion allows restaurants to build omnichannel presenceacross physical stores, D2C platforms, and quick commerce, while leveraging existing brand equity. Shastry points that the real challenge lies in maintaining consistency and authenticity across formats. Brands that succeed will be those that uphold integrity across the entire value chain.

From a business standpoint, retail expansion helps restaurants build additional revenue streams, improve margins, and increase brand recall beyond physical locations. The next generation of restaurant brands won’t be defined by how many outlets they open, but by how seamlessly they travel from the dining table to the consumer’s everyday life.

As India’s food delivery ecosystem matures, a new breed of operators is emerging to solve one of the industry's biggest challenges—scaling food businesses profitably. Founded by Arvind Krishnan and Tom Mathew, the Bengaluru-based Skope Kitchens provides shared kitchen infrastructure, technology, staffing, and operational support through its kitchen-as-a-service model. With five facilities already operational in the city, the brand is helping food brands scale faster and more efficiently in an increasingly competitive market. In an interaction with Restaurant India, the founders discuss the evolution of cloud kitchens, the role of AI and automation, and how technology is shaping the future of food businesses. Excerpts:

How does Skope Kitchens differentiate itself from traditional cloud kitchen models?

Arvind Krishnan: Traditional cloud kitchen models often require brands to invest significantly in kitchen setup, equipment, and manpower while managing day-to-day operations themselves. At Skope Kitchens, we eliminate these capital expenditure barriers by providing fully operational kitchens along with infrastructure and trained staff. This enables food brands to expand into multiple locations within as little as 20 days without upfront setup costs. By solving common challenges like staff attrition and operational inconsistencies, we help brands scale faster and more efficiently.

How does the kitchen-as-a-service model help brands reduce costs and scale efficiently?

Arvind Krishnan: Our kitchen-as-a-service model is designed to significantly lower the cost of expansion for restaurant brands. By offering a standardized, fully supported kitchen environment, we eliminate the need for upfront capital expenditure and help brands operate at roughly one-third of the typical operational cost. Unlike conventional cloud kitchen providers that primarily rent out space, Skope Kitchens offers a complete solution that includes manpower, utilities, infrastructure, and operational support.

What are some of the hidden cost challenges that restaurant brands face while expanding through cloud kitchens?

Arvind Krishnan: One of the biggest challenges for restaurant brands today is managing costs in an increasingly competitive delivery ecosystem. Platforms like Swiggy and Zomato can account for nearly 50 percent of a restaurant’s revenue when commissions, advertising spends, and customer acquisition costs are factored in. Beyond the base commission, brands also invest in visibility through marketing tools such as CPC and CPI campaigns, which further impact margins.

After accounting for food costs and aggregator-related expenses, many restaurants are left with only about 20 percent of their revenue to cover rent, manpower, utilities, and other operational costs. As a result, profitability remains a major concern, particularly for cloud kitchen operators. This is why the industry is increasingly focusing on tighter cost controls, operational efficiencies, and exploring alternative models, including emerging zero-commission platforms that could reshape restaurant economics in the coming years.

How important is data and analytics in driving decisions at Skope Kitchens?

Arvind Krishnan: In fact, nearly two-thirds of our management team is focused on analytics and performance tracking. We use data to inform key decisions around menu engineering, pricing, inventory management, and operational efficiency.

By closely studying customer purchasing patterns, we can identify which products are performing well and which need to be refined or removed. We also conduct cross-analysis to understand market trends, competitor performance, and consumer preferences. These insights help brands optimize their offerings, identify growth opportunities, and make more informed business decisions.

How is technology helping improve efficiency and scalability in modern cloud kitchens?

Tom Mathew: Strong backend infrastructure is critical to building successful food brands. Systems that manage inventory, orders, and kitchen workflows play a direct role in ensuring consistency, operational efficiency, customer satisfaction, and profitability. Technology enables real-time visibility into operations, helps reduce errors, optimizes kitchen preparation times, and supports faster, data-driven decision-making. In a highly competitive market, these efficiencies are essential for protecting margins and driving sustainable growth.

What role do AI and automation play in the future of restaurant operations?

Tom Mathew: AI and automation have the potential to significantly transform restaurant operations by improving efficiency, accuracy, and predictability. From demand forecasting and inventory management to optimizing prep times and delivery performance, AI can help reduce wastage and improve profitability. While technology will continue to streamline operations, the fundamentals of great food, hospitality, and customer experience will remain at the heart of the business

What are some of the most common mistakes cloud kitchen operators make?

Arvind Krishnan: One of the biggest mistakes cloud kitchen operators make is underestimating the importance of operational discipline. Poor manpower planning is a common challenge, with many brands under-hiring staff in an attempt to reduce costs. This often results in employee burnout, high attrition, and operational disruptions.

Another major issue is the lack of documented SOPs and standardized processes. Many brands begin scaling before their products and workflows are fully stabilized, leading to inconsistencies in food quality and customer experience. Cost control is another area where operators often struggle. Unplanned discounts, aggressive promotional campaigns, and rising marketing spends can quickly erode already thin margins.

Many cloud kitchens also become overly dependent on platforms such as Swiggy and Zomato for growth. While these platforms are important, brands need to invest in broader marketing initiatives, customer retention strategies, and offline channels such as corporate and bulk orders to build a more sustainable and profitable business.

What are Skope Kitchens’ expansion plans for the coming months?

Arvind Krishnan: We are witnessing strong demand from food brands looking for scalable and cost-efficient expansion models, which is driving our growth plans. As part of our next phase, we are launching 15 additional kitchens in Hyderabad and expanding our footprint into key markets such as Delhi NCR, Mysuru, and Ernakulam.

Our goal is to scale from our current network to between 50 and 75 kitchens by the end of the year. We believe these markets offer significant potential for cloud kitchen growth, and the increasing number of inquiries from brands reinforces our confidence in the opportunity ahead.

India’s restaurant industry has evolved beyond transactional dining. Today, consumers seek experiences built on trust, authenticity, entertainment, and emotional connection. In this shift, open kitchens have evolved from a niche design concept into a strategic business decision.

Why it Matters
Modern diners evaluate restaurants on factors such as ambience, storytelling, chef interaction, authenticity, customization, transparency and social-media appeal. This shift is especially visible in chef’s table concepts, live-fire kitchens, omakase counters, artisanal bakeries, premium cafés, and experiential dining formats.

Explaining this, Shlok Malhotra, Founder, District 11 said, “Open kitchens create a direct connection between the brigade and the guest. With induction, the experience becomes even cleaner no flames, no smoke, and near-silent cooking that lets the food take center stage. Working in full view naturally drives higher discipline, consistency, and hygiene standards in ways closed kitchens often cannot.”

Consumers today want greater transparency they want to see ingredients being prepared, watch the cooking process, interact with chefs, and understand sourcing practices. This shift in consumer behaviour is driving restaurants to invest in visible culinary spaces rather than hidden back-end kitchens. As demand continues to rise, nearly 35–40% of restaurants are now focusing on open kitchen concepts.

"The open kitchen is not just a design element; it is part of the dining experience itself. Today, the restaurant industry has evolved far beyond transactional dining, and guests seek transparency, authenticity and a deeper emotional connection with the brand. An open kitchen builds trust by allowing diners to witness the freshness, hygiene, craftsmanship and precision that go into every dish," added Priyank Singh Chouhan, Director of Culinary - Operations, JSM Corporation.

How Transparency Builds Consumer Trust
Transparency has become a major driver of consumer confidence in the restaurant industry.

Gunjit Chawla, Executive Chef, MKT at The Chanakya said, “There's something instinctively reassuring about watching your food being made, the ingredients, the process and the people behind it. That kind of transparency matters deeply to today's diners, who are more informed and more discerning than ever before.”

Raayyaana Arora, Founder, La Tarte added, “At La Tarté, we’ve seen how transparency naturally builds trust. When guests can watch their pasta being rolled, sauces being prepared, or desserts being plated in front of them, there’s a certain honesty that immediately connects with people.”

Open kitchen concepts also strengthen brand positioning by showcasing transparency, craftsmanship, and confidence in quality. They help restaurants create a differentiated dining experience that builds trust and leaves a lasting impression on customers.

“From a brand perspective, open kitchens also support premium positioning. Confidence in showcasing your process signals quality, freshness, and craftsmanship. It tells customers that you have nothing to hide. Most importantly, open kitchens create emotional connection,” added Arora.

As India’s dining culture continues to evolve, open kitchens are becoming far more than a design trend they are emerging as a symbol of transparency, craftsmanship, and customer engagement. By bringing guests closer to the culinary process, restaurants are not only building trust but also creating immersive experiences that strengthen brand identity and foster deeper emotional connections with diners.

Outdoor dining has transformed from a seasonal feature into a powerful long-term growth strategy for restaurants globally. Initially driven by pandemic-era safety needs, open-air dining is now firmly tied to changing consumer behavior, particularly among Gen Z and millennials who increasingly value experience-led hospitality.

From rooftop bars and garden cafés to sidewalk patios and open-air taprooms, restaurants are investing heavily in outdoor spaces to boost seating capacity, enhance visibility, increase revenues, and strengthen customer engagement. As per reports, 55 percent of diners prefer outdoor seating in pleasant weather, while nearly 70 percent are willing to wait longer for an outdoor table.

Increases Revenue Capacity
Outdoor seating can increase restaurant seating capacity by 25 to 50 percent depending on layout and format. Expressing her views, Priyanka Jain, Director at Prasuk Jain Hospitality said, “Outdoor seating allows restaurants to maximize their usable space and accommodate more guests, especially during peak hours and weekends. It also enhances the overall dining experience by offering a more relaxed and open environment, which often encourages guests to stay longer and spend more.”

“From a commercial standpoint, outdoor space is often more cost-effective on a per square foot basis, allowing restaurants to increase seating capacity and revenue without significantly increasing rental costs. It is an efficient way to improve returns from a location,” added Virat Kapoor, Brand Owner of Sammy Sosa.

Expanding Outdoors/Rooftops
Rooftop hospitality has grown rapidly because consumers are increasingly looking for immersive and elevated experiences beyond traditional dining.

Rooftop venues can expand restaurant seating capacity by 25–40%. Outdoor patios in casual dining formats can increase guest capacity by 25–50%. Covered terrace spaces can contribute to a 15–35% rise in annual table turnover and revenue generation.

Eesha Sukhi, Founder of The Bluebop Cafe said, “Elements such as greenery, warm lighting, comfortable seating, seasonal décor, open-air layouts, music, and aesthetically designed corners significantly enhance the outdoor dining experience and encourage guests to spend more time at a restaurant while also driving social media visibility.” 

"Pink Thursday on the terrace changed something for us. There's no other way to say it, watching that community gather outside openly in a city like Delhi, that felt liberating in a way that went beyond hospitality. And what we found was that Delhi, for all its harshness, actually hungers for open-air experiences precisely because they are rare here. When you get it right, the city rewards you for it," mentioned Vikas Narula, Founder, Depot48.

Jain pointed that post-pandemic, guests have shown a strong preference for open-air concepts that feel spacious, experiential, and lifestyle-driven.

Visually Appealing Outdoors
Visual dining has also become incredibly important in the social media era. Guests are drawn to spaces that feel experiential and aesthetically memorable.

Saeed Khan, Founder of Tikitii Goa said, “A beachfront setting with open skies and uninterrupted ocean views creates a strong emotional connection, which often translates into organic digital visibility through guest-generated content and online discovery. Adapting outdoor dining across seasons comes down to thoughtful design and flexibility.”

Other than outdoors on a food perspective, Fazar Qureshi, Founder & MD, F&F Hospitality said, “When it comes to food, people eat with their eyes first. The expectation theory suggests that without even tasting a dish, we are able to anticipate how it would taste based on how it looks.”

Reduce Restaurant Marketing Costs
Outdoor dining has become one of the most effective forms of low-cost restaurant marketing. A busy outdoor section acts as live advertising, signaling popularity, energy, and social credibility to passersby. Nearly 70% of diners choose restaurants based on Instagram-worthy aesthetics, while over 75% of Gen Z consumers discover new dining places through social media content. Nearly 90% of Gen Z diners prefer communal and social dining environments. Open-air spaces encourage group dining, conversations, and longer stays.

Adapting Outdoors Across Seasons
Restaurants adapt outdoor spaces across seasons by swapping elements for weather control—deploying retractable awnings and misting systems in summer, and insulated yurts, heavy curtains, and outdoor heaters in winter. It was also stated that diners stay 5% longer in outdoors, 10% more on spending revenue.

“Outdoor dining has officially evolved from a seasonal perk into a core element of modern restaurant strategy. Driven by consumer demand for relaxed, open-air experiences and biophilic design, new restaurant blueprints heavily prioritize patios, rooftop spaces, and seamless indoor-outdoor transitions as standard,” commented Qureshi.

Jain added, “Outdoor dining is no longer seen as an add-on but as an essential part of modern hospitality design so restaurants plan in advance to adapt to various seasons.”

Supports Economic Slowdown
Outdoor seating can expand a restaurant’s revenue-generating capacity by 25–50% without the cost of adding indoor infrastructure. Most restaurants continue to operate on thin net margins of just 3–6%, making lower-cost outdoor expansion financially attractive during slowdowns.

During periods of economic uncertainty, restaurants across markets have reported traffic declines between 20–40%, increasing the importance of experience-driven dining formats that attract discretionary spending. Beverage-led categories such as cocktails, beer, and brunch continue to remain critical profit drivers for restaurants, especially in outdoor and social dining environments.

The key challenges include regulatory ambiguity around licenses, weather conditions, humidity, pollution, and pests such as mosquitoes and flies. “These can be addressed through clear policies, mist fans, adequate cooling, and effective pest control. When executed well, outdoor dining enhances guest experience, brand visibility, and profitability,” highlighted Kapoor.

From a business perspective, outdoor seating helps optimise revenue capacity by increasing usable covers without significantly altering the indoor layout. As consumer preferences continue shifting toward experiential and open-air environments, outdoor dining is likely to become a standard feature in future restaurant planning and development.

India’s restaurant industry is entering a phase where profitability, sustainability, and customer experience are becoming closely linked. Seasonal menus, once associated mainly with luxury hotels and chef-led concepts, are now evolving into a practical business strategy for restaurants, cafés, bars, and cloud kitchens alike.

With India’s foodservice market valued at over ₹5.7 lakh crore in 2025 and projected to exceed ₹7.7 lakh crore by 2028, restaurants are under pressure to manage tightening margins. Since most establishments continue to operate at net margins of just 3–10 percent, optimizing food costs has become essential for long-term sustainability.

Helps in Reducing Food Costs
Seasonal ingredients are more widely available during harvest periods, making them fresher, more affordable, and easier to source locally. Restaurants that build menus around seasonal produce often benefit from lower sourcing and transportation costs, reduced storage needs, better ingredient quality, and less spoilage.

Food costs typically account for 28–35 percent of restaurant revenue, making efficiency critical for profitability. Reports suggests Indian restaurants waste nearly 15–20 percent of purchased food due to spoilage and inaccurate forecasting. Seasonal menu planning and better inventory management can help reduce food waste by up to 20–30 percent.

The Profit Potential of Seasonal Menus
Seasonal menus are increasingly proving to be profitable for restaurants operating on tight 5–10 percent margins. By reducing food waste, improving menu planning, increasing average spend through limited-time dishes, and lowering reliance on imported ingredients, restaurants can strengthen overall profitability.

Payal Thakkar, Chef and Founder of Munchbox Thali said, “For us, seasonality is not a trend, it is something that has always been part of Indian food culture. Growing up, every season had its own flavours and memories, and that is what we try to bring into The Munchbox Thali as well. During summers, people naturally look forward to aamras, mango shrikhand or comforting dishes like fajeto, and serving these feels very personal to us.”

As per reports, better menu engineering and waste management can improve margins by 2–5 percentage points annually. For a restaurant with ₹2 crore in annual revenue, even a 3 percent margin increase could add nearly ₹6 lakh in profits. 

Focusing on this, Vardaan Marwah, Chef Partner, Farro shared, “In most well run restaurants, a strong seasonal approach can lift profitability by around 5% to 15% through lower waste and higher perceived value.”

Seasonal Cocktails are Redefining Bar Programs
Bars are increasingly using regional ingredients like kokum, jamun, gondhoraj lime, curry leaves, tamarind, raw mango, turmeric, toddy, and native herbs to create distinctive beverage programs. This hyperlocal approach is helping bars lower ingredient costs while building stronger brand identities.

“Cocktails such as the Mango Picante reflect this approach, where ripe seasonal mango is paired with tequila, lime, agave, chilli and jalapeño to create a drink that captures the brightness and intensity of summer in a balanced and expressive form,” mentioned Ajay Shetty, Co-Founder of Nova House.

As per reports, well-structured zero-waste cocktail programs can reduce ingredient waste by 20–30 percent.

Educate Diners with Seasonality
Seasonal education changes the way guests read a menu. Explaining his views, Marwah said, “When we explain why a dish is on the table right now because the harvest is at its best, the weather supports it and the ingredient tastes the way it should, diners stop asking why something is missing and start asking what is special today. Younger diners are also far more comfortable with this shift. They care about where food comes from and they like limited runs, chef specials and small batch thinking.”

“At the same time, I feel diners today are becoming more curious about seasonal food, but many still don’t fully understand the thought behind it. Luxury dining does not always have to mean imported ingredients or complicated food. Sometimes, a simple seasonal dish made with care can create a much stronger emotional connection,” noted Thakkar.

Tech is Promoting Seasonality
Technology is helping restaurants make seasonal dining more efficient and commercially viable. From sourcing to customer engagement, digital tools are enabling smarter menu planning while educating diners about seasonality. Restaurants are increasingly using POS analytics, inventory software, AI-driven menu planning, procurement platforms, CRM tools, and digital storytelling to optimize operations. 

For Marwah, the challenge is guest expectation for repeat favourites and the answer is communication and staff training. Let the team explain what changed and what replaced it.

Despite growing interest in seasonal dining, restaurants in India still face several challenges, including customer preference for fixed menus, unstable supply chains, fluctuating produce prices, limited staff awareness, and the operational complexity of frequent menu changes. 

However, many restaurants are overcoming these hurdles through gradual seasonal additions, hybrid menus, stronger supplier partnerships, staff training, and digital storytelling.  Seasonality is no longer limited to kitchens; it is now becoming a defining force in modern mixology across India.

Every year on May 13, the hospitality industry around the world comes together to celebrate World Cocktail Day — an occasion that honours innovation, craftsmanship, culture, and the dynamic world of mixology. In India, the cocktail movement has gained remarkable momentum, shaping everything from restaurant concepts and beverage menus to hotel experiences and nightlife culture. 

Modern cocktails are no longer defined by taste alone. They blend storytelling, local ingredients, sustainability, and culinary creativity, turning every drink into a cultural and experiential expression that deepens guest engagement. India has over 85,000 bars today and it is expected to reach nearly USD 31.47 billion by 2031.

What’s New
The biggest shift right now is toward hyper-local ingredients, sustainability and sensory-driven drinking experiences. Bartenders are using techniques like fermentation, clarification, preservation and ingredient research to create more thoughtful drinks. Indian ingredients such as kokum, mahura flowers, jaggery, curry leaf, regional fruits and spices are becoming increasingly prominent. 

Expressing his views, Vishal Kathe, Bar Manager, Portal said, “Presentation is also evolving, elevated ice programmes, minimal fresh garnishes, fruit leathers, microgreens and even cheese accents are replacing overly decorative serves. Consumers are drinking less for intoxication and more for experience.”

“At Adelina, we are focusing on experiential cocktail culture by showcasing our signature creations inspired by Italian regions and flavours. Cocktails such as Raspberry Croissant and Frozen Martini highlight our approach toward refined flavour balance, elegant presentation, and modern Italian-inspired mixology, pointed Chef Harshita Bhatia, Culinary Director at Adelina who said that restaurants today are also using this occasion to educate guests about ingredients, cocktail history, sustainable bartending, and the art behind mixology, making it much more than just a promotional event.

From Drinking to Experiences
Consumers today are not just buying cocktails, they are seeking experiences. Modern hospitality is increasingly built around storytelling, immersion, and emotional connection, with cocktails becoming a key part of that shift.

Kathe added, “Cocktails naturally sit at the centre of this shift because they combine flavour, storytelling, service, music and visual appeal into one experience. Social media has accelerated this trend, pushing bars to create more immersive and conversation-worthy experiences.”

Experiential dining has transformed cocktails into interactive offerings, with bars focusing on theatrical presentations, smoke infusions, tableside preparation, unique glassware, and personalized elements. 

It’s a Social Language
Cocktails have also emerged as an important part of modern social culture. Their versatility allows bartenders to create personalized drinks suited to different tastes, occasions, and moods, turning beverages into more meaningful experiences.

Jayant Makhija, Head Mixologist, Addonis said, “Bartenders are increasingly adopting low-waste techniques, seasonal ingredients, local sourcing, fermentation, and ingredient repurposing to create more responsible and flavour-forward drinks. At Addonis, we focus on thoughtful ingredient utilisation and culinary techniques that bring depth while minimising wastage.”

Redefining Modern Mixology
Sustainability has become a major focus in modern mixology, with bars increasingly adopting zero-waste practices, ingredient recycling, reusable garnishes, sustainable ice programs, and hyperlocal sourcing.

“Citrus peels become garnishes or syrups, leftover fruits are repurposed into infusions and there’s a stronger focus on seasonal ingredients and smaller-batch preparations. Consumers are also more aware and appreciate brands that make thoughtful choices without compromising on creativity or quality,” added Rhea Parekh Jain, Founder, Rumour.

Report suggests that structured zero-waste programs can cut ingredient waste by nearly 20–30%.

Pairings Becoming Mainstream
Cocktail pairings are becoming more mainstream as guests become more open to curated dining experiences. Bartenders and chefs are collaborating more closely to create menus where drinks complement spice, texture, acidity and aroma in food.

Kathe noted that Indian cuisine offers huge potential for this because of its complexity, making cocktail pairings a natural evolution in modern hospitality.

The Business Impact
Cocktails have evolved far beyond being simple additions to dining or nightlife. Cocktail menus have also become an extension of a venue’s philosophy and brand narrative. 

From a business perspective, Jain said that alcoholic cocktails still contribute more significantly to revenue overall. However, non-alcoholic cocktails are becoming a strong growth category because they increase average participation, appeal to a wider demographic, and encourage longer social experiences within venues.

Bhatia said, “At present, in premium dining restaurants, the ratio is approximately: 70% Alcoholic Cocktails & Spirits Consumption and 30% Non-Alcoholic Cocktails Consumption. However, the non-alcoholic segment is growing rapidly, especially among younger guests, wellness-focused consumers, and corporate diners. “

One of the biggest challenges for the cocktail industry today is standing out in an increasingly crowded and trend-driven market. Today’s consumers are no longer simply dining out to eat or drink, they seek memorable, engaging, and experience-driven moments.

India’s restaurant industry is witnessing a major rise in breakfast and brunch culture, turning mornings into a strong revenue-driving dining occasion. In cities like Mumbai, Bengaluru, Delhi and Hyderabad, consumers are increasingly opting for café breakfasts, gourmet brunches, healthy bowls, artisanal coffee, and all-day breakfast menus.

Over 90% of breakfast delivery orders in India are vegetarian, while the demand for health-focused meals has grown 2.3 xs. And weekend brunch dining continues to see double-digit growth in urban markets. 

Power of Social Media
Social media platforms, especially Instagram, have played a major role in turning brunch into a lifestyle-driven dining trend in India. Restaurants are increasingly creating “Instagram-friendly” interiors and curated brunch menus to attract younger audiences. 

Commenting on this, Ateet Singh, Founder of Journal Bombay said, “Social media has definitely made brunch more experiential. A lot of people now associate brunch with slow mornings, good coffee, conversations, music, and spending quality time. If the food, coffee, and hospitality are good, people naturally connect with the space and share it. I think restaurants are adapting by focusing more on the overall experience.”

“When someone photographs their meal and puts it out there, it becomes a recommendation. For restaurants, this means the food, the space, and the overall feel all need to be genuinely worth talking about. We have seen this work for us organically because guests who visit tend to share, and that brings in more people who feel a connection to what we stand for. South Indian food has always been naturally clean. Fermented batters, lentils, coconut, no preservatives, no artificial additives," commented Raghavendra Rao the Founder of The Rameshwaram Café.

Health & Wellness Trends are Reshaping 
The growing focus on health and wellness is becoming a major factor behind the rise of breakfast consumption in India. Breakfast is now closely linked with wellness, productivity, fitness and mindful eating habits.

Singh added, “People are definitely becoming more conscious about what they consume in the mornings. There’s a stronger focus now on fresh ingredients, balanced meals, natural sugars, and drinks that feel lighter and more functional. At the same time, people still want comfort and flavour, so it’s really about finding that balance.”

Boosting Restaurant Revenue Efficiency
Breakfast and brunch are helping restaurants unlock stronger revenue opportunities during traditionally slower morning hours. Earlier, most restaurants relied heavily on lunch and dinner service, leaving mornings largely under utilised.

“From a business perspective, breakfast service helps cafés activate the space much earlier in the day instead of depending only on lunch or dinner hours. It creates a more consistent flow of guests and helps build a strong base of regulars who come in as part of their routine. Brunch also naturally increases spending because people tend to stay longer and order more,” noted Singh.

By expanding breakfast offerings, restaurants are improving kitchen utilisation, extending operating hours, increasing daily sales potential, and maximising real estate productivity. Many operators now view breakfast as a dependable revenue stream that helps stabilise overall business performance. To capitalise on this trend, restaurants are introducing buffet brunches, live entertainment, curated menus, and unlimited beverage experiences. 

Technology & Delivery  
Food delivery platforms have significantly increased breakfast consumption across India by making morning meals faster and more convenient. 

Arvind Krishnan, Founder and CEO for Skope Kitchens said, “Technology has played a significant role in making breakfast delivery more viable at scale. Features like scheduled ordering, improved hyperlocal logistics, and real-time demand forecasting have made breakfast a more consistent consumption habit rather than an occasional order.”

Cloud kitchens have further accelerated this shift by enabling multiple brands to operate through shared infrastructure, helping optimize costs and operational efficiency. Access to real-time consumption trends also allows brands to plan menus and inventory more effectively during high-demand morning hours.

“Platforms like Swiggy and Zomato have fundamentally expanded breakfast consumption by making regional and specialty breakfast accessible at home. Consumers are actively seeking authenticity, and restaurants are responding by celebrating regional breakfast identity with modern presentation,” pointed Dushyant Singh, Founder, Coffee Sutra that this is precisely where restaurants like NOD in Delhi are redefining what a breakfast and brunch destination can be.

As per reports, 90% of the deliveries of the day are either brunch or breakfast by the delivery platforms.

Regional Breakfasts are Entering the Mainstream
Regional Indian breakfasts are gaining strong popularity as consumers increasingly seek authentic and local flavours. Restaurants are now spotlighting South Indian dishes, Maharashtrian breakfast plates, Bengali favourites, Parsi breakfasts, Goan specialties, and North Eastern morning menus. 

“Regional Indian breakfasts have always had strong consumer appeal, but their reach was often limited geographically. Cloud kitchens and delivery-first models are now helping regional cuisines expand into newer markets more efficiently. Today, consumers are increasingly looking for specificity and authenticity, whether its Kerala breakfasts in Bangalore or Bengali morning staples in western India,” mentioned Krishnan.

Rao noted, “When someone is not in a rush, they naturally settle in, explore the menu more and maybe have that extra cup of filter coffee. The experience does the work; we are just giving people the space to enjoy it fully."

The biggest challenges remain thin margins, food safety at early hours, perishability and low average order values. This is where shared kitchen infrastructure becomes important. Operating multiple brands from the same kitchen ecosystem allows costs to be distributed more effectively, making the category more sustainable and scalable over time. Overcoming these requires smart limited menus, strong supplier relationships and experience-driven weekend brunch menus that command premium pricing.

As Mother’s Day approaches, hotels and restaurants across India are curating special experiences that go beyond the usual celebration. Whether it’s an intimate lunch, a lavish buffet, or a relaxing staycation, these curated Mother’s Day experiences are designed to make mothers feel celebrated in the most memorable way.

Pizza Hut (All Across India)
This Mother’s Day, Pizza Hut is inviting customers to celebrate with special offers from May 8 to 10 across India. The brand is offering 100 percent cashback in the form of coupons on all orders during the campaign period, redeemable on future in-store purchases.

Customers can also avail a free pizza on orders above ₹299 by using the code MOM at stores or on the Pizza Hut app. Select outlets will additionally include special Mother’s Day notes with orders to make the celebration more personal.

Where: Pizza Hut (All Across India)

Kyma (Mumbai, Pune, Hyderabad)
This Mother’s Day, Kyma is turning the spotlight on mothers with a celebration designed around good food, meaningful moments, and easy indulgence. Adding a thoughtful touch to the experience, all mothers dining at Kyma will be treated to a complimentary mocktail, making the occasion feel a little more special from the very first sip. Expect refreshing seasonal dishes, vibrant small plates, comforting mains, and desserts made for sharing, all paired with a warm, relaxed atmosphere that encourages guests to slow down and celebrate the women who hold everything together.

Where: Kyma (Mumbai, Pune, Hyderabad)

DoubleTree by Hilton Gurugram Baani Square, Gurugram 
Celebrate Mother’s Day with a relaxed family brunch at Glasshouse. The special ‘Mom’s Day Out’ experience features live pasta stations, gourmet grills, handcrafted desserts, welcome mocktails, and live music for a memorable afternoon.

Families can also join the interactive ‘Cook a Dish for Mom’ activity, adding a personal touch to the celebration. Kids below six dine free, while children above six can enjoy the buffet at 50 percent off.

Where: GlassHouse, DoubleTree by Hilton Gurugram Baani Square

Olive Café & Bar, Kolkata
This Mother’s Day, Olive Café & Bar is bringing together seasonal flavours and indulgent treats with a specially curated dining experience. Guests can enjoy a relaxed meal paired with complimentary handcrafted chocolates and personalised notes for mothers.
The menu features dishes such as Chevre & Cherry Tomato Tart, Fried Goat Cheese, Burrata & Mango, Thai Fried Chicken Strips, Black Pepper Tofu Rice, and Poached Bhetki Fish, along with comforting pastas like Three Cheese Ravioli and Wild Mushroom Tagliatelle. To end the meal on a sweet note, desserts like Kunafa add to the celebratory spread, making it a warm and thoughtful way to celebrate Mother’s Day with family.

Where: Olive Cafe & Bar, Kolkata

Yauatcha, Kolkata
This Mother’s Day, Yauatcha Kolkata is offering a limited-edition menu inspired by contemporary Cantonese flavours. The special spread includes signature dim sums, mains, desserts, and cocktails crafted for a festive family dining experience. The menu features dishes such as Banana Blossom Dumpling, Ocean Pearl Dumpling, Steamed Indian Seabass in Lemongrass Sauce, Crispy Tofu with Roasted Chilli, and Toban Chilli Fried Rice. Guests can also enjoy desserts like the Sunshine Delight mango cheesecake along with cocktails including Smoked Mango Spritz and Gondhoraj Collins. Curated with bold and comforting flavours, the menu offers a refined yet relaxed way to celebrate Mother’s Day with loved ones.

Where: Yauatcha , Kolkata

The Square, Novotel Kolkata 
Novotel Kolkata Hotel & Residences is hosting a grand multi-cuisine brunch featuring a wide selection of global and regional dishes. The spread includes Italian antipasti, Himalayan cheeses, artisanal breads, fresh pasta, sushi, seafood specials, Asian delicacies, Indian favourites, biryani, South Indian dishes, and a live chaat station. A dedicated kids’ buffet has also been curated for families.

The brunch experience is enhanced with interactive dining elements such as tableside “pasta on wheels” and specialty food trolleys. Guests can also enjoy an elaborate dessert selection featuring live sweets, world desserts, and a candy and chocolate fondue corner for children. Designed as a family-friendly celebration, the brunch combines variety, flavour, and live experiences to make Mother’s Day special.

Where: The Square, Novotel Kolkata 

The Orchid Hotel Jamnagar
This Mother’s Day, Boulevard is offering a special dining experience for families to celebrate together. Guests can enjoy a warm ambiance, curated dishes, and quality time with their mothers in an elegant setting.

As part of the celebration, diners visiting with their mothers can avail 25 percent off on their meal. Every mother will also receive a special gift, adding a thoughtful touch to the occasion.

Where - Boulevard, The Orchid Hotel, Jamnagar

Madurai Kitchen, Courtyard by Marriott Madurai
This Mother’s Day, Madurai Kitchen invites guests to celebrate with a special brunch experience on May 10, 2026. Set in a warm and contemporary space, the brunch will feature a wide selection of comforting dishes and indulgent favourites designed for families to enjoy together.

The experience aims to bring loved ones closer over good food and meaningful moments, making it an ideal setting for both intimate celebrations and family gatherings.

Where: Madurai Kitchen, Courtyard by Marriott Madurai 

Amicii, Bengaluru
This Mother’s Day, Amicii is inviting families to celebrate over a relaxed Pan-Asian dining experience. The special menu features small plates such as Wasabi Prawn in a Blanket, Calamari Rings, dim sums, handcrafted sushi rolls, and signature mains designed for sharing and leisurely meals.

Guests can pair their meal with cocktails like the Gin Basil Smash and LIIT, along with refreshing mocktails. With its warm and easy-going atmosphere, Amicii aims to create a memorable setting for families to enjoy meaningful conversations and quality time together this Mother’s Day.

Where: Amicii, Bengaluru

Yuki, Bengaluru
Yuki is offering a special Pan-Asian dining experience for families looking to celebrate over good food and meaningful conversations. The menu features dishes such as Crispy Quinoa Avocado Maki, Ebi Tempura Roll, Chicken Gyoza, Butter Garlic Prawn Dumplings, Pad Thai, ramen bowls, and signature stir-fried specials.

Guests can also enjoy a selection of handcrafted cocktails and refreshing mocktails curated to complement the meal. With its relaxed setting and flavourful menu, Yuki aims to create a warm and memorable Mother’s Day celebration centred around quality time and shared dining experiences.

Where: Yuki (All locations in Bengaluru)

Kona Kona, Mumbai
This Mother’s Day, Kona Kona is celebrating with a menu inspired by comfort, nostalgia, and family recipes. Signature dishes include Chikad Chole from Mona Singh’s family kitchen, Himachali Mushroom Siddu, and Alleppey Raw Mango Fish Curry. Guests can also enjoy the Paan Nirvana mocktail made with paan leaves, gulkand, and vanilla ice cream, creating a warm and memorable dining experience for families.

Where: Kona Kona, Mumbai

Hornby’s Pavilion, ITC Grand Central, Mumbai
ITC Grand Central is hosting a special Mother’s Day brunch at Hornby’s Pavilion with a wide spread of Mediterranean, Indian, and global dishes. Highlights include Chicken Souvlaki, Falafel, Murgh Dum Biryani, Paneer Tikka Masala, and Dum ka Jhinga. Adding a unique touch, the brunch offers special discounts based on generations dining together, with fourth-generation mothers dining complimentary.

Where: Hornby’s Pavilion, ITC Grand Central, Mumbai

Si Nonna’s (All across India)
Si Nonna’s is hosting interactive Pizza Making DIY Sessions this Mother’s Day across its outlets in India. Families can prepare their own sourdough pizzas, including flower-shaped creations, while enjoying seasonal Alphonso mango and matcha desserts. Signature dishes such as Pizza No. 3 and freshly baked focaccia are also part of the celebration.

Where: Si Nonna’s (43 outlets in India)

Monkey Bar, Bengaluru
Monkey Bar is celebrating Mother’s Day with a special dine-on-the-house offer for mothers on May 10. Every mother dining at the restaurant can enjoy a complimentary meal including an appetiser, main course, dessert, and beverage. Available across breakfast and Sunday dining hours, the experience is designed around relaxed meals and family time.

Where: Monkey Bar, Bengaluru

Colonel Saab, Karnal
Colonel Saab is hosting a festive Mother’s Day brunch featuring Indian and Continental dishes, live counters, and chef-curated family recipes. Guests will receive complimentary drinks and the signature mocktail, The Pink Empress, while every mother will be gifted a rose and a designer cake. Groups of four or more can avail a complimentary meal for one mother, along with discount vouchers and lucky draw prizes.

Where: Colonel Saab, Karnal

Sheraton Grand Pune Bund Garden Hotel, Pune

Guests can also explore an exclusive range of gifts and vouchers, making the celebration even more memorable. The menu brings together comforting favourites and indulgent flavours, featuring Velvet Pumpkin Soup, Farm Garden Paneer Tikka, sushi, dim sums, Mutton Seekh Kebabs, Awadhi Paneer Kofta, Subz Dum Biryani, Herb Roasted Chicken, and Spinach Ricotta Cannelloni.

Live counters add an interactive touch with fresh dosas, traditional Puran Poli, gourmet pasta, crêpes, waffles, and chaats, while Pune’s iconic Mango Mastani celebrates the season’s best flavours. The experience concludes with desserts including Rose Pistachio Tres Leches, Red Velvet Cupcakes, and Rasmalai.

Where: Sheraton Grand Pune Bund Garden Hotel, Pune

Solcito, The Leela Hyderabad

Treat the most important woman in your life to an indulgent Sunday affair at Solcito. From 11.30am to 4.00pm, the restaurant will host a thoughtfully curated brunch that brings global flavours, live culinary stations and decadent dessert experience.

Where: Solcito, The Leela Hyderabad

In restaurant industry, inconsistency rarely appears as a sudden breakdown. It builds gradually through slight variations in flavour, portion, service and the overall experience eventually impacting profits, brand strength, and the ability to grow.What’s striking is that most restaurants don’t shut down because their food is poor. They struggle because customers can’t rely on the experience being the same every time.

Inconsistency is often Overlooked 
In hospitality, inconsistency breaks trust. Customers don’t come back just because a dish was good once, they return when they know it will be good every single time. Nearly 7 out of 10 diners are unlikely to revisit after an inconsistent experience. Even one poor visit can lead to negative reviews and fewer repeat orders.

“Inconsistency is among the most frequently overlooked reasons behind financial losses in restaurants. Though inconsistency does not show up on financial statements, it directly affects repeat customers. Guests might not always be able to voice out their dissatisfaction, but if there’s no consistency in their dining experiences, they will definitely not visit again,” said Pulkit Arora, Director and Culinary Expert, CYK Hospitalities.

For multi-outlet brands, inconsistency weakens loyalty, lowers satisfaction, and impacts market share. In today’s digital-first world, powered by platforms like Zomato and Swiggy, inconsistency doesn’t go unnoticed,it spreads quickly and affects perception at scale.

Why Inconsistency Hurts
Inconsistency in restaurants goes far beyond small changes in food cost, it affects the entire business. When the experience isn’t reliable, customers return less often, order less and overall revenue drops. 

Adding to this, Aman Talreja, Founder, Murphies Pune,Farro Pune and Oi Brewhouse Co said, “Inconsistency in restaurants is a silent revenue killer because it erodes trust without immediate visibility. When a guest receives a great meal once and a poor version later, the loss isn’t just one customer, its lifetime value, word-of-mouth, and digital reputation. Inconsistent portions, taste, or service directly increase complaints, waste, and rework, quietly inflating costs while reducing repeat visits.”

To compensate, many restaurants rely on heavy discounts and offers, which further reduce margins. At the same time, inconsistent execution leads to kitchen inefficiencies, higher wastage, and uneven portion control, pushing up costs. With high attrition, this means constant variation, making it difficult to maintain stability or scale the business.

In India, the impact of inconsistency is even sharper because of how the industry is structured. The restaurant sector is large around ₹5.5–6 lakh crore and growing steadily at 10–12% each year. At the same time, operators deal with high rentals in metros (often 12–20% of revenue) and rising food costs of about 6–8%. When inconsistency enters the picture, the pressure multiplies. 

Restaurants start losing repeat customers, wastage goes up, and there’s greater dependence on discounts to maintain sales.  Sagar Kumar Gupta, Founder, SILQ said, “For us, consistency is everything. Brands are recognising that dining is a multisensory journey so we focus on all elements.”

Standardization is Misunderstood
Standardization is sometimes confused with a method for controlling costs by cutting down the quantity or the price. On the contrary, it is actually a process of quality control. This process guarantees the predictability and reliability in the way each dish, each service interaction, and overall experience is executed.

Arora added, “Many restaurants struggle to scale because they are "chef-dependent" instead of “system-dependent. Standardization ensures high recall of the brand name, improved efficiency, simpler training of employees, and greater control over expenses and quality.”

As per Talreja, most restaurants fail to scale because they rely on talent over systems.

The restaurants that scale successfully are rarely the most creative, they are the most consistent. In hospitality, repeat business is built not on surprise, but on predictability. Because in the end, customers return for trust, not just taste.

The 2026 South India edition of Restaurant India brought the region’s hospitality ecosystem into sharp focus on April 14 at the Sheraton Grand Bengaluru. The summit once again underscored its position as one of the country’s most influential platforms for the food and beverage industry where ideas, innovation, and collaboration converge to shape the sector’s future.

Now in its 24th edition, the gathering drew an expansive mix of industry stakeholders, from leading restaurateurs and celebrated chefs to food entrepreneurs, investors, suppliers, and hospitality experts. Backed by key industry players including Nestlé as Co-Associate Partner, McCain Foods as Associate Partner, Trufrost and Butler as Lounge Partner and EY as official Tabulators, these discussions spanned on shifting consumer behavior, the integration of emerging technologies, operational efficiency and new market opportunities. 

The inaugural session featured a distinguished lineup of industry leaders, including Arun Kumar Adiga, Managing Partner, Vidyarthi Bhavan, Raghavendra Rao, Co-Founder, The Rameshwaram Café, Mohan Reddy, CMD, Nagarjuna Group of Restaurants, Johnson Ebenezer, Co-Founder, Farmlore and Vimal Sharma, Founder & CEO, SMOOR who set the stage with perspectives on leadership, legacy, and innovation in the hospitality space.

Raghavendra Rao, Co-Founder, The Rameshwaram Café said, “I truly believe in our culture and that’s what I want to spread globally. We don’t want to have many outlets but grow with consistency and quality.”

The other sessions were focused on investment in the Restaurant space, experiential dining, next-gen restaurants, brewing success, gold-standard experience, nightlife and hotel as new f&b destinations.

Other prominent speakers include Abhijit Saha, Chef and Restaurateur, Seijiro Hirohama, COO, KUURAKU GROUP & MD, KUURAKU INDIA Pvt. Ltd, Mahesh Reddy, Co-Founder and Chief Executive Officer, GOPIZZA, Dalkomi, Gochujang and Bibigo- India, Nikhil Gupta, Co-Founder, Popo Ventures, Masoud Mohamed, CEO, Easybites by Empire, Sameer Mirchandani, Managing Partner, Chinita& Candice’s Gourmet Sandwiches, Ananth Narayan, Founder, JustBlr Group, Prasanna Kumar, Co-Founder, BLR Brewing Co, Mukesh Tolani, Co-Founder, Toit BrewPub and many more.

The Chef session saw eminent speakers from the hotel industries including; Chef Rakesh Pandey, Executive Chef, The Park, Chef Mohammed Eliyaz, Executive Chef, Conrad Bengaluru, Chef Neeraj Rawoot, Director of Culinary, JW Marriott Bengaluru Prestige Golfshire Resort & Spa, Mayur Ramachandran, Executive Chef, Radisson Blu Bengaluru Outer Ring Road and Saurabh Tyagi, Director of Culinary, The Ritz-Carlton- Bangalore. 

Saurabh Tyagi, Director of Culinary, The Ritz-Carlton- Bangalore, highlighted a quiet but significant shift underway in professional kitchens, the move from traditional fuel sources to more efficient, future-ready alternatives.

The conference was followed by Restaurant India Awards with more than 40+ categories. The event served as a dynamic forum for exchanging insights and exploring growth opportunities across South India’s rapidly evolving dining landscape. With over 1,000 attendees and more than 45 speakers, Restaurant India 2026 emerged as a vibrant hub of innovation and industry exchange.

From a small town in Argentina to shaping one of Córdoba’s most distinctive dining scenes, Chef Javier Rodríguez’s journey is anything but conventional. With no formal culinary lineage, his style is driven by instinct, creativity, and a deep respect for ingredients.

Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters, Standard69 Café, and 69Basics. During his recent India visit, he speaks to Restaurant India. Excerpts:

You don’t come from a traditional culinary background. What drew you to cooking?
I’ve always been a creative person, drawing; making things and cooking became a natural extension of that. My love for food, tasting, and exploring flavors only deepened that interest. Even without a culinary background or exposure to dining out, I was always fascinated by the life of chefs.

But more than cooking, it’s hospitality that truly connects with me. I love hosting people and making them feels at ease. For me, cooking isn’t just about food; it’s about creating a meaningful experience for others.

You’ve trained across Asia, Europe, and beyond. How have these global experiences shaped your philosophy?
Coming from a traditional region in northern Argentina, traveling abroad completely broadened my perspective, not just on food but on the entire restaurant ecosystem. More than shaping my cooking style, it influenced how I approach the business: from managing kitchens professionally and building a brand to understanding service and guest experience. It made me realize that a restaurant is far more than just food, it’s a complete system.

Your menu changes frequently. What drives that?
We are completely product-driven and keep having different menus on daily basis.Typically, 3–4 dishes on our tasting menu changes daily. It’s risky, but exciting.  

El Papagayo is known for its intimate and architectural dining format. What was the idea behind it?
The space dictated everything. Instead of forcing a concept onto the location, we adapted our cooking, service, and workflow to fit the space. For me, the restaurant is a holistic experience of music, design, lighting, service and food. Everything works together to create emotion.

What were the biggest challenges in building your brand?
Infrastructure was one of them.In Argentina, accessing high-quality equipment is difficult, especially when you’re self-funded.We started with limitations, but over time, we’ve improved. It required persistence and hard work.

How do you focus on creativity with scale?
Flavor always comes first.Technique and presentation is secondary. A dish must taste good; everything else supports that.We use global techniques, but only to enhance the ingredient, never to overshadow it.

Argentinian cuisine is often associated with meat. What’s the reality?
Beef is important, yes, but it’s only one part of the story.Argentina has strong Italian and Spanish influences, which shape a diverse culinary culture.In my region, especially, we have traditional, deeply rooted dishes that go beyond grilling and meat.

What surprised you most about Indian diners?
Indian diners are incredibly knowledgeable about food and flavors. They taste carefully, analyze dishes, and truly engage with what they eat.That makes it both exciting and challenging for a chef like us when we come for a pop-up.

What is one misconception about fine dining you’d like to break?
That fine dining is only about the food. For me, it’s about the entire experience—service, ambience, tableware, and presentation. Even a simple dish, like street food, can feel like fine dining when it’s presented the right way.

What advice would you give young chefs?
Be patient. This is a long journey, I’ve been cooking for 25 years and I still feel like I’m learning every day.Today, many young people want quick success, but real mastery takes time.Passion, patience, and hard work, that’s it.

Before taking a bite, most diners now reach for their phones—capturing the moment before the meal. Known as “the camera eats first,” this habit reflects a deeper shift driven by psychology, social media, and identity. What was once occasional is now routine, with nearly 80–85% of diners in India sharing their food experiences online, making photography as integral as the meal itself.

Dining as Social Currency
Food today is not just eaten, it’s shared. As per reports, 74% of people use social media to choose where to eat, 72% research restaurants online and 40-50% visits a place after seeing food/interior photos. In urban India, especially among Gen Z and millennials, dining is a way to express identity. 

“The instinct to be seen and validated shapes how we express status, belonging, and identityand food is a perfect example of this. People photograph their meals before tasting them because the visual experience comes first,” said Viren D’silva, Co-Founder of Good Flippin’ Burgers.

Seeing an appealing dish builds anticipation and can even make it feel more delicious before the first bite. Social media has completely changed the way people dine out.Trends like #foodporn and #instafood show how deeply food and social media are linked. Visually appealing dishes trigger cravings. In India, this is amplified by reels, YouTube Shorts, influencers and viral food trends.

“Everyone wants to try what is trending and share it instantly. Over time, dining has become more social, visual. For restaurants, it means guests are looking for something memorable, not just in taste but also in presentation and vibe,” mentioned Vikrant Batra, Owner, Café Delhi Heights and Director & Co-Founder, Batra Bros Food & Beverage Pvt. Ltd.

Taste is No Longer the Only Focus
Restaurants are now designed for the camera as much as for diners. Aesthetic spaces can drive up to 60% more engagement. This has led to visually striking interiors and carefully plated dishes made for photos and sharing, not just flavour.

“The brain makes instant judgments based on colour, texture, steam, gloss& contrastand with foodthat first impression is powerful. What you choose to eat, where you eat, and how it looks when it arrives all become part of the signal. Food today is not just about appetite; it’s about participation, memory, and self-expression,” added D’silva.

Memory vs Real Experience
In India, this is driven by FOMO, peer pressure, and influencer culture where sharing the moment often matters more than experiencing it.Around 25% of food photos are taken just to document everyday life.

Expressing his views, Sumit Govind Sharma, Founder of Monarch Liberty Hospitality said, “The brain is wired to respond quickly to visuals, colours, textures, plating, it all builds anticipation even before the first bite. So, when someone photographs their food, it’s not a distraction rather it’s an extension of the experience.”

Presentation matters as much as flavors but without losing the authenticity. In fact, nearly 40% of people photograph foods they don’t even plan to eat and it is a trend visible at buffets, influencer events and tasting menus.

D’silva added that taste is still the final test, but experience now carries equal weight. 
Going forward, dining will continue to be about experience and not just consumption. This trend will only grow and restaurants will continue creating experiences that people naturally want to sharewhile still ensuring the food remains the hero.

Unlike food and labour costs, which operators actively manage, table turnaround directly impacts the revenue from a fixed footprint. In high-density markets like Mumbai, Delhi, and Bengaluru where rents in areas such as BKC, Lower Parel, Cyber Hub, Khan Market and Indiranagar where getting a space has become a restaurant’s most expensive constraint.

In high-rent markets, fixed costs are often the highest expense, sometimes exceeding 30–45% of total revenue with an ideal turnaround of 45min to 1 hour. Higher turnaround dilutes fixed costs per customer, improving profitability. A casual dining restaurant serves 100-120 guests for dine-in in a day, while QSR chain serve 200-250 guests in a normal day, 2-4 covers per night with higher spend in some cases.

The Silent Profit Driver
When fixed costs are high, the only sustainable way to grow is by making every table work harder for you. Expanding footprint is no longer the first answer, improving how efficiently you use existing space is.

What’s also changed is how Indians dine today. In high-footfall business districts and high streets, guests are eating out more frequently but spending less time per visit, especially during lunch hours and post-work dining windows. 

“Restaurants that optimize table turnaround are not just improving revenue; they are aligning themselves with modern urban dining behaviour. At Blah, operating in a high-demand, high-rent environment, we’ve seen first-hand how even small improvements in how quickly and smoothly tables turn can have a direct impact on both daily revenue and guest satisfaction,” shares Niketa Sharma, Founder, Keish Hospitality.

Commenting on the same, Sarfaraz Ahmed, Corporate Executive Chef, Passion Cuisine Pvt Ltd that owns and operate Tresind in Mumbai says, “Faster table turnaround for me is more of back of the house operational excellence. The guest need not to be put in hurry rather making your operations more efficient, smooth and theatrical.”

Overlooking Hidden Costs
An aggressive push for faster table turnaround can hide real costs, staff burnout, higher breakage, rushed guest experiences, weaker loyalty, and inefficient inventory planning that can lead to long-term margin erosion despite short-term volume gains.
In high-demand markets, guests who face long waits or slow service are far less likely to return, even if the food is good. Over time, inefficient turnaround silently erodes loyalty, online ratings and word-of-mouth, forcing restaurants to spend more on marketing just to stay relevant.

“We’ve seen this clearly in the industry, where many restaurants end up spending more on discounts and promotions not because demand is low, but because operational inefficiencies prevent them from monetizing peak demand effectively,” adds Sharma.

Operational Bottlenecks 
One of the most common bottlenecks is poor synchronisation between the front-of-house and the kitchen. During peak hours, even a few minutes’ delay in order firing, food dispatch, or table clearing can create a ripple effect across the entire service floor. 

Addressing this, Nikita Poojari, Director Shiv Sagar Group mentions, “Another major factor is uneven guest flowwhere many tables are seated at the same time due to walk-ins or delayed reservations, which overloads both service and kitchen simultaneously. At Shiv Sagar, we have learnt that peak-hour efficiency is less about speed and more about rhythm. When the rhythm breaks, everything slows down.”

“Once it becomes visible to guest that the servers are running, pushing for next courses or clearance, it impacts the dining experience,” points Ahmed.

Similarly, a visually appealing menu packed with time-heavy dishes can bottleneck service during peak hours and without a kitchen workflow designed for volume, even the best service teams will struggle to keep up.

“At Butterfly High, our menu engineering focuses on a balance between signature dishes and high-throughput items. We consciously design menus keeping preparation time, plating complexity, and kitchen load in mind,” says Poojari.

Power of Technology
Reservations and data are tools that help to understand the demand and dining patterns, not mechanisms to rush the guest experience. They allow to plan better anticipating peak periods, aligning staffing, and pacing service in a way that feels considered and unforced. As per reports, restaurants invest 25-30% of technology for easy processes.

“Technology has certainly supported improvements in table turnaround, but its real value lies in enabling smoother coordination on the floor while preserving the warmth and attentiveness that define Malgudi’s hospitality,” adds Chandrashekhar Rai, CEO, Malgudi.

As Indian restaurants mature into more organised, tech-enabled businesses, decision-making is becoming far more data-driven. Table turnaround sits at a unique intersection. It reflects both operational efficiency and guest behavior which makes it incredibly powerful as a performance metric.

“What we will increasingly see is restaurants using turnaround data not just for reporting, but for redesigning menus, rethinking service formats, and even influencing layout and seating strategy,” points Sharma for whom table turnaround is not just a metric, but a design and strategy tool.

Role of Staffing
Equally critical is people management. Pre-shift briefings by managers before service hours create alignment across teams, ensuring staffs are prepared for rush periods while also optimizing manpower during slower weekdays. These may seem like small interventions, but together they dramatically improve throughput and profitability. One server focuses on 3-4 tables and 4-7 back of house staff focuses on 50 customers.

“For instance, in a 60-cover restaurant like ours at Blah, even one additional table turn during peak dinner hours has meaningfully improved daily profitability without any change in pricing,” points Sharma.

Many restaurants who serve for peak demand gain more revenue as per day basis. For Eg: Staff Cost is 30,000, while the revenue per day will be higher and the labor cost will be lower during faster turnover.

Improving Business
Improving table turnaround fundamentally changes how efficiently a restaurant uses its most expensive asset: space and manpower. 

What’s equally important is that better turnaround improves predictability. When you know how many covers you can reliably serve in a day, planning becomes sharper. “In the Indian context, where demand fluctuates heavily by day, weather, festivals and even traffic, having control over table flow gives operators a big advantage in managing volatility without sacrificing margins,” mentions Sharma.

So, we can surely say that table turnaround will be tracked alongside footfall, average order value, and daily revenue, as it represents a form of quiet revenue, improving operational efficiency without compromising guest comfort or trust.

In India’s restaurant kitchens, fire has always meant more than just cooking, it represents identity. A severe shortage of commercial LPG, along with sharp price increases, has created a difficult situation for the restaurant industry. What started as a supply issue has now turned into a larger operational challenge, forcing restaurants to rethink how they run their kitchens, manage staff, design menus and maintain profitability.

Despite these challenges, restaurants are not shutting down. Instead, they are adapting finding new ways to control costs, optimise staffing, and keep their businesses running. Let’s see how restaurants are dealing with operational costs and staffing.

Dealing with the Cost Crunch
Fuel, which was once a manageable cost for restaurants, has now become one of their biggest challenges. Commercial LPG cylinder prices have risen sharply from around Rs.1,500–1,700 to Rs.2,100–2,300 to 4,000 in many areas in black market. In some cases, restaurants are forced to buy cylinders at much higher prices through informal sources.

Even a one-day shortage can disrupt operations, leading to limited menus, shorter hours and lost revenue. Chef Om Nayak, Co-Founder at The Pasta Bowl Company shared, “The real challenge has been the irregular supply situation and the amount of black marketing happening in the system, which has made fuel procurement unpredictable and significantly more expensive at times.”

Rethinking Kitchen Operations
At this point, restaurants are becoming far more energy conscious due to the LPG issue. Many of the high volume restaurants are minimizing the movement time and flame time making kitchens tighter and process driven.

“At Gola Sizzlers, operations have remained largely stable despite the ongoing LPG supply concerns being faced by the industry. As of now, we have not made any changes to our service hours, staffing structure, or menu format, because consistency is extremely important for a brand that operates at scale and serves a high daily volume of guests. However, the rising and unpredictable cost of fuel does require us to be far more mindful about how we manage kitchen operations behind the scenes,” added Rajat Kapoor, Director of Gola Sizzlers.

Adding his views, Arjun Sagar Gupta, Founder, The Piano Man said, “At the moment, we are closely monitoring the situation and are in active conversations with our LPG vendors to understand whether there will be any immediate disruptions in supply. Conversations across industry groups have flagged that some interruptions could be expected, but the exact scale and timeline are still unclear. If LPG availability does become constrained, it could affect certain aspects of kitchen operations since a significant portion of restaurant cooking infrastructure is built around gas-based equipment.”

Staffing Changes
As many restaurants are moving towards shorter menu options, they are doing the changes in staffing. Some of them are not able to pay the staffs due to less table turnover in the restaurants. Many of them have stopped hiring as they are not able to afford them due to less business. Restaurants are also focusing on training their staff in fuel-efficient cooking techniques which will help them. 

Gupta added, “At this stage, we are assessing the situation with our teams and vendors. The industry will have a clearer understanding of the potential impact once we know the duration and extent of the supply disruption.” People are just adding 1-2 multi-skilled chefs to manage the prep and cooking along with the plating. These changes help in fuel wastage.

Tracking Fuel Usage
Restaurant chains are adopting IoT enabled kitchens and fuel consumption tracking per dish. Kapoor noted, “We have also strengthened internal cost tracking and daily reporting to understand consumption patterns better. Technology and data help us identify wastage points and optimise usage without needing drastic operational changes. At this stage, we have not redesigned the menu or reduced hours, but like everyone in the industry, we are keeping a close watch on input costs. Any pricing or structural adjustments, if required, will always be done carefully so that the guest experience remains unchanged.”

Nayak highlighted that they are relying more on daily tracking and data to monitor consumption patterns and control wastage. “Pricing adjustments are never the first choice, but in the current scenario, maintaining profitability requires careful calibration behind the scenes while ensuring that the guest experience remains exactly the same.”

Changes in Pricing
Restaurants are slightly increasing the menu prices and reducing portion sizes subtly while focusing on the sale of high margin items. Rather than making drastic cuts, some restaurateurs approach has been to tighten their operational control. 

“We are paying closer attention to batch cooking, flame management, and equipment efficiency to ensure that fuel is used responsibly without compromising on output. Menu planning today involves a deeper understanding of production cost, cooking time, and fuel consumption, but we have not redesigned the menu purely to cut corners,” commented Nayak who also pointed that for us, the priority is to maintain the integrity of the food while managing costs more intelligently. 

With this, we can surely say that restaurant kitchens are going through a major transformation.

Buffets were once a major part of India’s casual dining scene. In the early 2010s, unlimited dining became very popular, with chains like Barbeque Nation and many standalone restaurants offering fixed-price meals with a wide variety of dishes. Over the years, this trend has started to change. Buffets are slowly declining in standalone restaurants but are growing in hotels and premium hospitality spaces. This shift is mainly driven by changing consumer preferences, rising operational costs, and evolving dining habits.

Changing Consumer Preferences
Modern diners are moving away from “all-you-can-eat” formats and focusing more on experience-driven dining where quality and authenticity matter more than quantity. Rising health awareness is also encouraging consumers to choose portion-controlled meals instead of unlimited buffets.

Chef Vividh Patil, Executive Chef at Sofitel Mumbai BKC said, “Buffets also create value perception, variety, and experiential dining for guests. Operationally, hotels absorb costs through overall revenue streams, making buffets economically viable while supporting brand experience and culinary showcase.”

As per reports, India has roughly 1,800–2,300 buffet restaurants. Maharashtra has the highest number with around 258 outlets, followed by 232 in Karnataka and 184 in Tamil Nadu. About 83% of these outlets are independently operated rather than part of chains. And most of them have buffets thrice a month or so as per parties, orders and special occasions.

Why Buffets Are Growing in Hotels
While buffet demand is declining in standalone restaurants, hotels are witnessing steady growth, especially through brunches, festive dining, and corporate events. For hotels, buffets are not just about revenue but also about enhancing guest experience through multi-cuisine spreads, live cooking stations, themed nights, and elaborate dessert counters.

“We see buffet dining as an experience that brings people together over a diverse culinary journey. At Sesame, our buffet offerings are designed to reflect both global flavours and locally inspired dishes, allowing guests to explore a wide variety of cuisines in one sitting. This format is particularly appealing for families, groups, and social gatherings as it offers choice, flexibility, and a vibrant dining atmosphere,” added Xenia Jamshyd Lam, General Manager at Hyatt Centric Juhu.

A typical full-service hotel may host 400–500 buffet services annually when breakfast, brunch and special events are combined. Demand is also more predictable through breakfast packages, conferences, and weekend brunches. 

What Restaurants Are Doing Instead
Running a buffet restaurant is capital-intensive and volume-driven, which makes profitability difficult when demand fluctuates. It often demandlarge kitchens, live cooking stations, refrigeration, and bigger dining spaces, leading to high upfront and operational costs. Food costs alone typically account for 30–50% of revenue, while labour can take 25–35%, making the model expensive to operate.

Ashish Reddy, Co-Founder at AnTeRa Kitchen and Bar said, “The model works best with high daily footfall, usually around 120–200 diners per day to break even. Without consistent traffic, maintaining profitability becomes challenging, especially with rising rents in metro cities."

Commenting on this, Arpitha Rai, Co-Founder, The Bombay Chapter 003 said, “The buffet hasn’t disappeared at all; it has simply evolved. What diners once chased across a counter is now being thoughtfully brought to the table.”

Reducing Food Wastage
In today’s restaurant environment, reducing buffet waste is not only about cost control but also about sustainability. By combining better planning, real-time monitoring, and guest awareness, restaurants can maintain the abundance associated with buffets while minimising unnecessary food loss.

“Sustainability is also a key focus for us. At Sesame, we actively work towards reducing food wastage through careful demand forecasting, smaller batch preparation, and interactive live stations where dishes are prepared fresh,” stated Lam who also further highlighted that they focus on seasonal ingredients and responsible sourcing wherever possible, aligning with the growing guest preference for more mindful dining.

Buffet restaurants generate around 100–120 grams of food waste per diner, mainly due to overproduction and uneaten food left on plates. Standalone restaurants, however, operate very differently. “When dozens of dishes must sit ready for hours, consistency and quality often suffer. What restaurants are doing today is not abandoning the buffet but quietly refining its spirit,” said Rai.

Impact on business
From a business perspective, buffet experiences play an important role in driving food and beverage revenues while also increasing guest engagement within the hotel. Guests often spend more time exploring the spread and interacting with chefs at live stations, which enhances the overall dining experience and encourages repeat visits. Rather than disappearing, buffets are evolving from a mass-market format into a more premium, experience-driven dining offering, combining variety with greater focus on quality and culinary creativity.

Food delivery platforms have significantly reshaped India’s restaurant industry over the past decade. Platforms like Zomato and Swiggy have enabled restaurants to reach customers beyond their physical dining spaces, expanding their geographic reach and customer base. India’s online food delivery sector generated nearly 1.2 trillion in economic output in FY2023–24, reflecting its growing role in the hospitality ecosystem.

However, despite this scale, a rising number of restaurants particularly premium, chef-led and independent establishments are choosing to stay away from delivery platforms. Their concerns go beyond commissions and include issues of profitability, brand control, food quality during transit, and the long-term sustainability of their business models.

The Delivery Dilemma
The biggest source of dissatisfaction among restaurants with delivery platforms is unit economics. Platforms like Zomato and Swiggy typically charge commissions of 15–30% per order, which can rise to 30–40% once marketing, advertising and payment gateway fees.

Abhimanyu Jakhar, Founder, DEA said, “The model often involves platform commissions, discounts, packaging, and operational costs which together significantly reduce per-order profitability. While delivery expands reach, maintaining healthy margins requires careful cost management.”

For eg: From Rs.300 order, restaurants may receive only Rs.90–150 before accounting for food costs, labour, rent and packaging. In some cases, operators report receiving less than 40% of the order value after all charges. This makes delivery viable mainly for businesses with high volumes, highly efficient operations, or cloud kitchen models.

Beyond Convenience
Some restaurants avoid delivery because their core experience is designed for dine-in consumption. The timing, plating, temperature, and overall presentation of food are often integral to the brand.

Focusing on this aspect, Sumit Govind Sharma, Founder & Director, Monarch Liberty Hospitality added, “We believe hospitality goes beyond just the food on the plate. Certain dishes and cuisines are best enjoyed fresh in the restaurant setting. So, while delivery is convenient, many brands prefer to carefully curate what goes out for delivery to ensure the quality and experience remain consistent for the customers.”

Also, there’s no denying that delivery introduces variables travel time, handling, and packaging that restaurants cannot fully control. For establishments built around premium dining or specialised cuisines, this loss of control can dilute the intended experience.

Squeezing Margins
Commission structures are a major factor. Platform commissions, combined with packaging costs, discounts, and logistics fees, significantly impact margins. Restaurants typically operate on net margins of 10–20% in dine-in formats. When delivery platforms such as Zomato and Swiggy take 25–35% of order revenue, the economics can quickly turn unviable.

Jakhar noted that the restaurants already operate on relatively tight profit margins, so high commissions can make delivery financially unsustainable, particularly for independent operators.
Protecting Taste, Texture, and Presentation

Delivery often changes the texture, flavour, and the true essence of food. 40% of the restaurants have experienced spillage, temperature loss, and certain dishes are simply meant to be consumed hot and fresh, not after a transit.

“For us, the integrity of the dish matters. Dining in also allows guests to fully engage with the food. People remember the experience — the smell, the atmosphere, the anticipation, and the way a dish are presented not just the taste alone,” noted Divya Kadam, Founder of Bodega39.

“Changes in temperature, moisture buildup inside packaging, and extended travel times can affect texture, presentation, and flavor,” pointed Jakhar who also feel that certain dishes are simply not designed to hold up during transit.

Also, direct-to-consumer channels such as in-house delivery systems, WhatsApp ordering, and social media-driven orders are also allowing these brands to maintain better control over the delivery experience.

The Major Challenges
Aggregator platforms have helped restaurants gain strong visibility and reach new customers. The major challenge is that delivery logistics are handled externally, so timelines and food handling are not always fully in the restaurant’s control.

“Many restaurants today follow a hybrid approach - focusing on dine-in while offering a selective delivery menu with dishes that travel well. Some also encourage direct ordering through their own channels so they can stay connected with their customers,” pointed Sharma.

The industry is gradually moving toward a more balanced ecosystem. While delivery platforms will remain important for reach and convenience, restaurants are becoming more strategic in how they engage with them. Going forward, stronger direct ordering models, curated delivery menus, and more experience-led dine-in concepts are likely to emerge.