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…
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…
Around 70-80% of the restaurant brands focus on authenticity in food as that defines the brand.
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments.
Around 60-70 per cent of Restaurant and bar guests now lean toward seasonal or concept-based menus.
Around 50-60% of the restaurants believe in retaining the staffs as it makes the job easier for them, rather than training a new employee from the…
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in…
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the…
As per the reports, around 60% of the revenue of restaurants is from malls, metros, airports and shopping complex in India.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani…
Today’s consumer walks into a café or scrolls through an online menu with clear expectations. They know the difference between Arabica and Robusta,…
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