Running a successful hotel restaurant requires negotiating unique obstacles, including various visitor expectations, complicated operational…
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
Restaurants do not get started when you just build a building on a plot of land and start cooking there. There are a lot of departments that need to…
Restaurants must use more than just traditional marketing if they want to stand out, engage their audience, and build a loyal customer base. This is…
Keeping expenses under control without sacrificing the quality that attracts and holds onto customers is one of the most enduring problems faced by…
Much equipment is required inside the kitchen for it to function properly. Cooking ideas are realized in the commercial kitchen, where productivity…
A restaurant’s atmosphere is a silent hero that sets the tone, promotes longer stays, and makes customers want to come back and refer your business.
Despite the rise in digital payments, cash is still a vital component of everyday transactions in the fast-paced world of Quick Service Restaurants (…
Today, restaurant marketing involves much more than just dropping pamphlets or running an ad in the newspaper. It involves telling an enticing story…
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
Your restaurant’s menu is a powerful marketing tool, a silent salesperson, and a reflection of your brand’s personality. So, if you are a restaurant…
This decision is expected to bring major relief to thousands of restaurant owners, particularly small and medium-sized enterprises, who have long…
Opening a restaurant with no money sounds like a stupid idea. However, it is the dream of many aspiring chefs and food entrepreneurs to have a…
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives emotion, experience and not just an eating out destination…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
If you are serious about starting a cloud kitchen, the FSSAI license is your first big step. It protects your brand and your customers. The application process is simple if done right.
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one extraordinary bite at a time.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality, underscores how the year-end period is pivotal across their portfolio.
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and food delivery services.
The food industry is undergoing significant transformation, driven by trends like sustainability, food technology, health-conscious dining, and culinary tourism.
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