Usually restaurateurs focus more on their food and ambience while coming up with their own venture. But they shouldn't forget that location should be the most important thing when they open a restaurant.
With Instant recipes and processed foods taking over India, people seldom feel the need or desire to prepare any dish that requires a significant amount of time and effort.
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players.
The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants. The meeting was chaired by Rohit Kumar Singh, Secretary, DoCA.
In an interview with Restaurant India, Ankit Gupta, Co-Founder at Burma Burma talks about growing his business, expansion plans and entering into new categories.
According to a survey recently conducted by Opus, that's not what frontline workers want as digital training does not do a good job of simulating the realities of frontline work. The survey polled 110 frontline workers in the quick-service industry between the ages of 18 and 34.