How to start a restaurant in India

Understanding local preferences, service expectations and spending behaviour is therefore becoming more important than simply identifying white…

Although one common thing emerged: lasting hospitality brands are built on much more than exceptional food. Food can become a country's…

The focus is shifting from driving footfalls to increasing spend per customer, making premiumization an effective strategy to navigate inflation.

The discussion also highlighted another important factor behind Indian cuisine's global success: mentorship.

Today's diners want to know where their food comes from, who grows it, and the journey it takes before arriving at their table.

With labour costs accounting for 18–25% of revenue and food costs ranging from 28–40%, even small operational inefficiencies can significantly impact…

Cities like Bengaluru are leading the way, with high per capita dining spends and a culture where weekdays feel like weekends. The implication is…

Emotion has quietly moved from the margins to the centre of the dining experience, becoming one of the most decisive factors in where people choose…

In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision…

Hotels and restaurants that demonstrate measurable environmental responsibility differentiate themselves in a competitive market.

Surveillance is more than simply installing cameras throughout your restaurant; it is about designing a system that will help to answer the three…

There’s growing awareness about organic products. Consumers are more health-conscious. There’s demand for sugar-free, low-sugar, and now protein-…

The experience economy has already reshaped what guests expect like emotion, atmosphere and memory. But for these experiences to thrive sustainably,…

For Bellona Hospitality’s more casual and premium dining formats, starters and small plates comprise 35-40% of total food sales as they have become a…

In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.