Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal.
Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu.
The market is expected to reach ₹9–10 lakh crore by 2030, with a projected CAGR of 11.19% through 2028, hitting $79.65 billion.
The full-service restaurant sector is projected to grow at a CAGR of 11.28%, reaching USD 64.72 billion by 2030.
Creating these memorable dining experiences is about harmonizing ambiance, service, technology, and exceptional food offerings.
The role of colors in restaurant design goes far beyond aesthetics. Restaurant designers must carefully consider the psychological and practical…
From keeping local, natural and homegrown at the forefront to rise of plant based items on the menu and eventually brands trying hands on mock meat…
"Our main business is in the evening. Dining hours in the restaurants should be extended in the evening," added Shetty by pointing that the…
According to a recent study by Deloitte, convenience is the new king while studying the food consumption pattern.
With India being home to over 35 regional cuisines, there are unique opportunities to include creative packaging such as reusable claypots, thalis…
The transformation from offline to online has not only helped the Restaurants, Hotels, Bars & Cafes to maintain a social distance but also…
Restaurants across the world have started acknowledging the increasing appetite for home delivery and takeaway, while Dine-in picks up a steady pace.
From infusing fun and food together, this novel concept aims at creating a memorable meal at the table.
In conversation with Restaurant India, Shefali Gandhi, Owner, KOI ASIAN DINING shares about their growth story.
Copyright © 2009 - 2025 Restaurant India.