From Gas to Grill: The Shift Towards Alternative Cooking in Restaurants
While nearly 92% still rely on LPG, a growing segment is diversifying from the outset.
How Hospitality Industry Can Cut Food Waste Without Cutting Profits
Hotels and restaurants that demonstrate measurable environmental responsibility differentiate themselves in a competitive market.
LPG Crunch Puts India’s Restaurant Kitchens on Edge
To mitigate the risks, the National Restaurant Association of India has advised restaurant operators to adopt fuel conservation measures and…
  • By - Nusra
  • Mar 12, 2026 / 8 MIN READ
Commercial LPG Disruptions Rattle Restaurants; Industry Seeks Clarity
Cities such as Mumbai, Pune, Aurangabad and Nagpur are already witnessing severe shortages, while disruptions are also being reported across Delhi,…
  • By - Nusra
  • Mar 10, 2026 / 9 MIN READ
High Commissions, Low Control: Why Restaurants Are Avoiding Delivery Apps
India’s online food delivery sector generated nearly 1.2 trillion in economic output in FY2023–24, reflecting its growing role in the hospitality…
How Tech and Transparency Are Reshaping India’s Restaurant Supply Chains
Rising consumer expectations, cost pressures, sustainability goals and rapid technological adoption are prompting restaurants to rethink how…
How AI Is Rewriting the Rules of Hospitality
In a world increasingly driven by algorithms, it is the combination of smart systems and genuine human connection that will define the next chapter…
  • By - Nusra
  • Mar 05, 2026 / 6 MIN READ
Delhi’s Hospitality Sector Walks the Tightrope of Policy Uncertainty
The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…
Rethinking Restaurant Security: Beyond Cameras and Compliance
Surveillance is more than simply installing cameras throughout your restaurant; it is about designing a system that will help to answer the three…
Cash, Code, Crores: Tax Probe Exposes Billing Manipulation in India’s Restaurant Sector
By comparing billing screen data with backend logs, officials found large-scale manipulation, including cases where bills like ₹2,784 were allegedly…
The Lobby as a Profit Centre: Turning Space into Strategy
Hotel that activates lobbies report 12–18% higher non-resident footfall and 8–15% increase in overall F&B billing.
From Gut Feeling to Algorithms: How Data is Redefining India’s Food Choices
In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.
Delhi HC Makes Service Charges Voluntary, Industry Reacts
The ruling reinforces that forcing diners to pay a service charge amounts to an unfair trade practice under the Consumer Protection Act.
How Talent Churn Is Redesigning the Indian Kitchen
National Restaurant Association of India reported that attrition rates range between 10–40% per month in food service sector, with nearly 75% of QSR…
How Compact Kitchens Are Reshaping the Restaurant Biz
With rising rents and ingredient costs, compact kitchen setups significantly reduce overheads often by 20–30%.


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