Business Operations

Well-designed spaces can lift spending by as much as 18–35%. Booths and corner tables, for instance, create a sense of privacy, making customers more…

Restaurants in India operate on thin margins with 10-18% EBITDA, while food inflation fluctuates around 6-8%. Consumers dine out 6.6 times per month…

Earlier, fuel made up just 5–8% of costs is now a major pressure point. Commercial cylinders that once cost ₹1,500–₹1,700 are now crossing ₹2,000,…

Despite these challenges, restaurants are not shutting down. Instead, they are adapting finding new ways to control costs, optimise staffing, and…

While nearly 92% still rely on LPG, a growing segment is diversifying from the outset.

The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…

Behind the scenes, however, the economics and operating realities pull in a different direction. QSRs win on consistency, low prices, and predictable…

Standalone restaurants benefit from 5% GST, making them seems more affordable than luxury hotel venues taxed at 18%.

Guest expectations have evolved rapidly where they ask about origin, traceability, compliance, and the ecological footprint of every plate.

For restaurateurs, the challenge is to create a seamless bridge between the experience on-screen and the one on the plate.

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.

A latest report named Godrej Food Trends 2020 was revealed at the 4th Tasting India Symposium event by its author, food writer and trend-spotter,…

The accompanying guide contains numerous pointers you can use to help you become better prepared for winter or whatever form the slow months take.