What began as a personal passion has today evolved into Namma, a South Indian restaurant rooted in comfort, authenticity and family.
This brings perspectives from investors, homegrown QSR founders, legacy restaurateurs and new-age community-driven café creators to decode the trends…
In the restaurant world, growth capital is no longer just fuel for expansion—it’s a catalyst for transforming good concepts into enduring brands.
Boba Tea and Matcha Tea have seen an 11x and 4x surge in search volumes, respectively, in the last five years.
Instead of chasing volume or footfalls, these compact formats are taking the opposite route by keeping their covers low, service slots restricted,…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
Points-based systems allow customers to earn rewards for each purchase, while tiered rewards create incentives for frequent engagement.
Ankita Poojari, Director and second-generation entrepreneur at the Shiv Sagar Group, shares insights into how the iconic Indian brand has sustained…
In today’s competitive dining scenario, success demands constant innovation, adaptability, and meaningful engagement across every customer touch…
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…
In the words of Maya Angelou "You can't use up creativity. The more you use, the more you have." In an interview to Restaurant India,…
Many a times, it happens that customer is ordering a smaller amount of food or supplies, in that case always look for two things; which menu items…
The gross value of plant and machinery deployed in the food processing sector will likely reach USD 51.19 bn by 2024-25.
As per Shetty, 90 per cent of the restaurant staff falling under PRHA is now vaccinated with 1st dose and within another 1.5-2 months time they will…
"Our main business is in the evening. Dining hours in the restaurants should be extended in the evening," added Shetty by pointing that the…
It also added that 64% of respondents in Mumbai prefer takeaway/home-delivery. In addition, 'proximity of restaurant' is considered "…
combos will always remain a marketing strategy because, at the end of the day, it is all about driving higher sales.
"It is not viable for us to do business till 4 PM and rely only parcel and delivery," he added by pointing that 20 per cent of the…
For those who have their own delivery services, it can be super beneficial to support the customer base with authentic services rather than those…
The restaurant and bar owners will also have to ensure that their staff members take at least one dose of Covid vaccine and the social distancing…
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