How to start a restaurant in India

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.

The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.

As the quest for novel dining experiences intensifies, several innovative concepts have gained traction, redefining how we perceive and enjoy food.

This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape,…

Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much…

According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by…

In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about…

Online food delivery is estimated to grow at 18% CAGR, penetration to rise from 12% in 2023 to 20% by 2030.

To meet the evolving needs of customers and improve efficiency, restaurant owners should invest in new technology to stay current with industry…

The packaging industry is increasingly turning to biodegradable products in response to health concerns and the inefficiency of plastic reuse.

To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.

In a brave business move that combined their strong entrepreneurial drive with a passion for great cooking, the talented pair of Amritanshu Agrawal…

Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses.