In the last few decades, Bengaluru has transformed rapidly, with tall buildings and tech parks taking over. Yet, in certain parts of the city, the…
Around 80% of the restaurants focus on zero sugar, low sugar beverages and that is boosting their sales by 40% annually.
With the growing number of popular South Indian restaurant chains expanding overseas, from Saravanaa Bhavan and Anjappar to Paragon, A2B, and…
In India’s urban centers, women account for 15–20% of professional kitchen staff and around 30–35% hold top management roles in hospitality.
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…
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…
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…
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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