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…
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…
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…
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.
Fast-food chains frequently utilize bright colors like red and yellow to pique customers' appetites and energy levels, whereas fine dining venues may choose to communicate luxury with deep blues or golds.
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly raising input costs for restaurateurs.
Virtual reality (VR) and augmented reality (AR) technologies enable chefs to teach new culinary techniques and provide comprehensive kitchen training remotely.
Use a “first in, first out” (FIFO) system to ensure older items are used first. Label food with dates to keep track of freshness and expiration.
The evolution of theme-based restaurants in India reflects changing consumer preferences and a growing appetite for unique dining experiences.
According to a recent report by Swiggy, Breakfast is the golden hour for vegetarian orders, with over 90% of breakfast orders being vegetarian.
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