Behind that seamless magic is no accident. It’s a team that’s been trained to anticipate needs, motivated to go the extra mile, and consistent enough…
Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.
Franchising not only build a strong brand identity but also helps in successful expansion strategies. Around 30-40% of restaurant businesses are…
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…
A good commercial refrigerator is essential in the restaurant business. It is the backbone of food safety, quality, and profitability. Every…
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn.
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…
A recent survey in Bangalore shared that more than 65% of the customers prefer personalization.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
Today, restaurant owners are elevating fine dining to new heights, crafting experiences that captivate all five senses.
Started by Kanishk Tuteja, the whole idea behind Nukkad Café & Bar was to create a casual yet inviting space where people could unwind and connect over good food, nostalgic vibes, and live music every day. Excerpts from the interview:
Restaurant businesses in India fall under the "Profits and Gains of Business or Profession" (PGBP) chapter of the Income Tax Act, 1961.
There are a lot of scope of small or larger impact CSR that restaurants company can engage. Irrespective of the fact that its a single outlet brand or a multiple outlet brand, CSR can take place in numerous ways.
As more restaurant and F&B companies in India decide to go public, there's a lot of excitement and opportunity for investors.
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese, Thai, Chinese, Vietnamese, Malay, Korean, and many more.
In the year 2024, five notable trends stand ready to reshape the casual dining experience, mirroring the ever-changing preferences of diners and the ongoing innovations within the industry are as follows:
"We use AI-driven robotics and technology to maintain consistency because when we expand, the pizza has to be same, the sauce has to be same, the cheese & topping has to be same quantity and the quality has to be maintained."
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency, leading to higher revenues and profitability.
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