Behind that seamless magic is no accident. It’s a team that’s been trained to anticipate needs, motivated to go the extra mile, and consistent enough…
Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.
Franchising not only build a strong brand identity but also helps in successful expansion strategies. Around 30-40% of restaurant businesses are…
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
Your restaurant’s menu is a powerful marketing tool, a silent salesperson, and a reflection of your brand’s personality. So, if you are a restaurant…
This decision is expected to bring major relief to thousands of restaurant owners, particularly small and medium-sized enterprises, who have long…
A good commercial refrigerator is essential in the restaurant business. It is the backbone of food safety, quality, and profitability. Every…
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
A recent survey in Bangalore shared that more than 65% of the customers prefer personalization.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
In an era defined by culinary globalization, where fusion takes center stage, a nostalgic yearning for authentic regional flavors is on the rise.
The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a high-quality dining experience at an affordable price.
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are playing the game.
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with possibilities.
The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both the quality of their offerings and their sustainability.
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly raising input costs for restaurateurs.
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
The evolution of theme-based restaurants in India reflects changing consumer preferences and a growing appetite for unique dining experiences.
Every Indian state takes great pride in showcasing its own culinary legacy, which is distinguished by a particular combination of spices, cooking methods, and flavors.
Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands.
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