Growth

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…

Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.

Points-based systems allow customers to earn rewards for each purchase, while tiered rewards create incentives for frequent engagement.

From personalization to make your own brew, café business is going through the biggest innovation these days.

In today’s competitive dining scenario, success demands constant innovation, adaptability, and meaningful engagement across every customer touch…

A recent study by IRHPL, one of India’s fastest-growing retail groups, highlights how airport operators and food outlets are adapting by combining…

As Indians travel more and enjoy greater disposable income, their appetite for discovering these lesser-explored cuisines will only grow.

Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.