From personalization to make your own brew, café business is going through the biggest innovation these days.
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
In the future, the position of AI in the restaurant business will only expand. As machine learning algorithms advance, they will be capable of…
All invoicing from these brands has shifted to 5% GST. The billing system will show revised rates, and invoices (printed and digital) clearly display…
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
In an exclusive interaction with Restaurant India, Neeraj Seth, MD, Trufrost & Butler shares on how they are not just selling machines; they are…
Leading the pack with a cool 30–35% market share is Amul, followed by homegrown favorites like Naturals and NIC, as well as established giants such…
Dining today is no longer about just eating—it’s about being entertained.
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
An in-house restaurant refers to a culinary business that is operating within another main business, such as a hotel, resort, club, mall, hospital,…
A restaurant niche is a specialized segment of the market that you serve with a unique concept, menu, or experience. It is one of the characteristics…
For a restaurateur, whether in India or anywhere else in the world, seeing the gradual decline of their restaurant business is the most depressing…
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
QSRs are expected to play a considerable role in the future of the fast-food landscape of India as the demand for Indo-Chinese cuisine is increasing.
Today’s consumer walks into a café or scrolls through an online menu with clear expectations. They know the difference between Arabica and Robusta,…
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…
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
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.
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
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