The experience economy has already reshaped what guests expect like emotion, atmosphere and memory. But for these experiences to thrive sustainably,…
According to chefs, when they design a menu, they start from emotion — a memory, a story, a region — and then refine it through science and precision…
Market data also backs the trend, with foodservice market touching USD 77.5 billion in 2024, and as diners become more experiential, close to three-…
Instead of chasing volume or footfalls, these compact formats are taking the opposite route by keeping their covers low, service slots restricted,…
Where tradition, flavour and design unite to create an immersive Indian dining experience unlike any other in the region.
Choosing the right plate sets the tone, while adding a touch of color and playing with height can transform even an ordinary dish into something…
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
A soft opening is more than a simple practice run. It allows a restaurant to prepare thoroughly, make improvements, and generate early interest.
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking…
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
In a tete-a-tete with Japtej Singh Ahluwalia, Nikesh Lamba and Vikram Mohan, Co-Founders at Pricol Gourmet.
A food-oriented concept, it will be serving the best of Greek, Turkish, and Continental along with mixed cuisine with relishing cocktails for a…
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…
"Dining with the plants is an ancient tradition of therapeutic effect on humans. To elevate the effect of the hardscapes of the interiors of…
The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants.…
In their newer avatar, it plans to replace the fine dining concept with fun dining that offers a sensory extravaganza.
There's no denying that the only way for restaurants to stay in business is to hike rates to subset the impact of inflation, but it's not…
To not give up upon loyal guests, many aims to reduce labour cost to 40 percent by helping staff become more efficient, while also raising prices of…
Restaurant economics work differently from deliveries. For a well-run, 1,000 sq ft, 50 cover restaurant, revenue can be estimated as INR 35 to INR 40…
Delhi Disaster Management Authority (DDMA) announced the re-opening of the establishments at 50% capacity in Delhi alongside lifting the weekend…
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