In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.
Most restaurants operate on net margins of just 3–6%, while casual and full-service formats face high labour, rent, and food costs. Even QSRs…
With rising rents and ingredient costs, compact kitchen setups significantly reduce overheads often by 20–30%.
He is a graduate of the Institute of Hotel Management (IHM) and has worked with several leading hospitality brands, including Sofitel BKC, Marriott,…
Whether you’re celebrating with family, friends, or planning a special outing, several hotels and restaurants are offering curated experiences,…
25–30% of restaurants make affordability a core positioning, while 35–40% treat affordability as a competitive necessity and 60-70% restaurants focus…
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…
When storytelling becomes an operational philosophy instead of a marketing add-on, each interaction gives guest a memorable experience.
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…
What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
As per the Airports Authority of India, in FY24, domestic air passenger traffic rose to about 30.6 crore, up 13 percent from the previous year.
Guest expectations have evolved rapidly where they ask about origin, traceability, compliance, and the ecological footprint of every plate.
Supported by leading industry bodies including UAERG (UAE Restaurants Group), the Indian Culinary Forum, India Food Tourism ORG, the Indian Flair…
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
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