As per the reports, 1,000-2,000 restaurants open every month in India, but also there is a large number of closures due to high costs and competition…
As consumption becomes more intentional, desserts are no longer a secondary offering. In many cafés today, they are increasingly the primary reason…
When storytelling becomes an operational philosophy instead of a marketing add-on, each interaction gives guest a memorable experience.
Food will become a signature, not a checklist. Weddings will be remembered as culinary experiences—extraordinary, personal, and deeply thoughtful.
This year’s celebrations resulted in a notable surge in business, with restaurants witnessing nearly 30% higher sales and a 40% increase in footfall…
Growing at a CAGR of 9-10%, it is projected to surpass $30 billion by 2033.
The gap between perception and reality highlights an untapped opportunity for the country’s food industry in the global market: reframing how one…
Restaurants have winter menu from October to February and during this period they gain profit by 25-30% and winter menu is increasing in restaurants…
While comfort-led profiles such as cocoa, brown sugar, vanilla and caramel remain popular, but with reduced sweetness and simpler taste profiles
According to reports, 89% of people aged 18–35 visit fine dining restaurants at least twice a month, with repeat visits largely driven by discounts…
Consumers are looking for products that deliver a mood boost, with 1 in 4 young consumers (aged 18 – 29) seeing a trip to QSR as a special occasion.
With India’s cafés and bars market projected to grow from USD 18.8 billion in 2025 to over USD 30 billion by 2030, the opportunity remains significant
Rising consumer spending, a renewed appetite for dining out, and strong traction in delivery and premium experiences helped restaurants regain…
What was once limited to festive windows is now evolving into a year-round strategy built around micro-seasonal launches tied to weather shifts,…
Instead of chasing volume or footfalls, these compact formats are taking the opposite route by keeping their covers low, service slots restricted,…
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.
Indian diners, once hesitant, are now embracing everything from Yemeni mandi and Levantine salads to Turkish mezze and Greek-style seafood.
Blending retail and recreation, the new “Bring Your Own Bottle” lounge offers an affordable, social alternative to the city’s pricey pub scene
According to reports, the global clean label ingredients market is expected to grow from US $50.2 billion in 2024 to US $69.3 billion by 2029.
Around 50-60% of restaurants and hotels in India focus on healthy options in the menu.
Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
This year’s theme, “Hand in Hand for Better Foods and a Better Future,” emphasizes collective action through the FAO’s Hand-in-Hand Initiative…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
The weeks leading up to Diwali, Halloween, Christmas, and New Year’s Eve are marked by high footfall, group celebrations, and increased demand for…
Copyright © 2009 - 2026 Restaurant India.