According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section.
Sarava’s six distinct zones offer a variety of atmospheres, from the cosy Maria’s Café, ideal for quiet moments, to the lush hideaway of The Nest,…
All these colors are used by chefs to create compositions that make everyone’s appetite keen before taking any food. On the other hand, textures…
The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a…
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods &…
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…
In an interaction with Restaurant India, Suraj Gupta and Sanskriti Gupta, the second-generation entrepreneurs from the family-owned Regenta SG's…
In an exclusive interview with Restaurant India, Vikrant Batra, Co-Founder, Cafe Delhi Heights talks about growing and expanding CDH and other sister…
The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by…
Restaurants today have the most widespread menu. With consumers today becoming more and more experimental in their food choices, restaurants today…
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