India’s cutlery market is projected to reach US$875.8 million by 2034, growing at a CAGR of 4.93%, highlighting the scale of the category and the…
The basic break-even formula remains Fixed Costs ÷ Contribution Margin. With fixed costs of ₹6 lakh, a 60% contribution margin requires ₹10 lakh in…
He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.
s food, labour and real-estate costs rise; operators are rethinking every square foot, labour hour and piece of equipment to drive greater output and…
First-party data changes that equation. By understanding who customers are, what they order, how frequently they visit and what occasions bring them…
What was traditionally a slower three-hour window can become a high-energy, high-revenue daypart.
The regulator cannot stand inside every kitchen every day. The business can and must maintain the controls that keep food safe, while government…
Restaurant owners have to be strong with their service, quick with kitchen preparations and all while making sure the food quality stays top notch…
Ingredient standardisation is emerging as one of the industry's most effective tools for protecting margins while scaling profitably.
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the…
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.
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