The ruling reinforces that forcing diners to pay a service charge amounts to an unfair trade practice under the Consumer Protection Act.
With 30–40% of restaurant sales now coming through online delivery platforms, operators are walking a fine line between growth and profitability. And…
While QR menus and contactless payments are now common, cafés are increasingly turning to technology to optimise inventory, staffing, training and…
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.
"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…
Currently, vaccination is the only hope for the popular dance floors, where the crowd is the only USP.
With lockdown in place for 45-60 days and the unlocking just beginning, it also attempted to understand the kind of visitors people expect to have…
Intermittent fasting was the most popular (10%), followed by clean eating (9%), ketogenic or high fat (8%), shared a research.
Given the situation, many leading food delivery platforms including Swiggy are now tying up with Prakritii Cultivating Green for disposable cutlery…
Technology streamlines your end-to-end restaurant operations and helps you deliver compatible customer service.
As per Kotak's city-wise forecast, factors include purchasing power, addressable population, palate preferences, extant QSR penetration, cluster…
While others were asking their employees to leave, Out of The Blue created a safe bunk yard for all their employees to stay with them in the safest…
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