Rapid urbanisation, rising disposable incomes, and the expansion of organised food services into Tier 2 and Tier 3 cities have broadened both the…
India’s coffee industry is no longer competing on taste alone, and this new wave of coffee consumption is set to drive the next phase of growth
India’s diners and travellers are seeking more than familiarity. They’re choosing dining rooms with a point of view, smaller menus built on clarity,…
As expectations rise and margins tighten, India’s café boom is becoming less about the brew and more about the plate beside it.
Behind the scenes, however, the economics and operating realities pull in a different direction. QSRs win on consistency, low prices, and predictable…
In the restaurant world, growth capital is no longer just fuel for expansion—it’s a catalyst for transforming good concepts into enduring brands.
Standalone restaurants benefit from 5% GST, making them seems more affordable than luxury hotel venues taxed at 18%.
The experience economy has already reshaped what guests expect like emotion, atmosphere and memory. But for these experiences to thrive sustainably,…
Guest expectations have evolved rapidly where they ask about origin, traceability, compliance, and the ecological footprint of every plate.
At the same time, hotels have repurposed existing hotel spaces to create new revenue-generating avenues—a great example of focusing on total revenue…
From soundproof pods to mindful acoustics, cafes across Bengaluru are adapting to a surge in laptop-bearing customers who are redefining how and…
For restaurateurs, the challenge is to create a seamless bridge between the experience on-screen and the one on the plate.
This shift reflects the industry’s focus on self-reliance, quality, cost efficiency, and sustainability. It involves taking control of procurement…
Traditional meals are rich in stories and history, made with love. Lately, there's been a movement to give these local treasures a modern twist…
AI in food safety with predictive analysis helps reduce contamination risks, protecting both consumer health and the brand’s reputation.
If restaurants are in prime locations, then it comes with huge rentals which can consume around 20-25% of the total revenue.
Kitchen efficiency is the backbone of smooth operations enabling restaurants to deliver great food, maximize profitability, and scale successfully.
In the future, the position of AI in the restaurant business will only expand. As machine learning algorithms advance, they will be capable of…
Technology may eventually bring customers to your door, but it's the human touch that keeps them coming back.
All invoicing from these brands has shifted to 5% GST. The billing system will show revised rates, and invoices (printed and digital) clearly display…
Well-designed programs not only turn one-time visitors into repeat, high-value customers but also provide businesses with valuable data to fuel…
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…
For hospitality, restaurant owners and start-ups, the government’s move to rationalize GST slabs is more than a fiscal adjustment—it’s a game-…
Around 50% of the restaurant brands do rebranding after few years, this helps in increasing their profits.
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