Around 30-40% of restaurant brands focus on upskilling their employees to improve employee satisfaction and retention.
There’s growing curiosity about Indian food — not just within the country but globally. With the right mix of taste, technology, and cultural…
In India, 50-60% of the restaurants focus on serving fusion food although it’s still a growing trend in the industry.
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
The café market is expected to grow at a CAGR of 10-15%, while the market size is estimated at a value of more than Rs5000 crores.
India’s nightlife market is projected to grow around USD 4.64 billion by 2030.
This decision is expected to bring major relief to thousands of restaurant owners, particularly small and medium-sized enterprises, who have long…
As per the survey, around 600 Japanese restaurants are there in India and this shows that this cuisine is taking over the market.
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…
Around 60-70% of the brands focus on premiumization. Premiumization has been a real win for restaurants.
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million tonnes coming from the food service industry alone. These numbers are a wake-up call for the hospitality sector to lead the change.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Creating a compelling narrative starts with understanding your brand’s unique story. A legacy restaurant might highlight recipes passed down generations, while a sustainable hotel might focus on its eco-conscious ethos. But it’s not just about the story; it’s about the delivery.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
Lair’s second-floor dining room offers an elevated experience with exquisite dishes and an unforgettable vibe.
In 2005, Arun Kumar Adiga, after leaving his engineering career, joined his father to continue the tradition.
Ensuring customer satisfaction requires a multi-faceted approach that prioritizes personalization, service excellence, and continuous engagement.
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