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The rise in digital payments and the country moving towards digitisation has also been a catalyst for fueling this growth.

A study shows that if an individual dines at a different place every day in a cosmopolitan city like Delhi, it will take him/her about 20 years to…

It reduces the fever of rental issues and the only thing about which the one should concern is that your modest, hygienic kitchen is established near…

Tying up with food aggregators has a lot of advantages. One of them is being the prompt presence of delivery person for the orders.

In 2014 when we started the business, there were lots of on-demand apps that were coming across the world.

With this change, the company is emphasising on surety about process, ingredient, and packaging to eliminate any doubts around hygiene.

In an interaction with Restaurant India, Ishita Sudha Yashvi, Co-Founder, Cross Border Kitchens talks about changing food trends.

For an existing restaurant chain moving towards cloud kitchen is considerably an easy shift as they already understand the challenges one faces while…

A few large hotel chains and some restaurant chains have already started experimenting with this.

Therefore it is important for restaurants and prospective food players to build business models that are a mix of physical restaurant with a dine in…