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…
The city of nawabs is now more than kabab and kormas, curries and biryani, and one can now indulge in Mexican, Spanish, English and Asian cuisines, among others.
Sixteen percent of operators in the US believe both their sales and traffic will decrease because of vaccine mandates, while 14% believe traffic will increase and 9% believe sales will increase.
Edelweiss estimates that while the entire food services market plunged 82 percent year-on-year in the first half of FY21, the contraction that organized fast casual chains such as Domino's, Burger King, McDonald's (West & South) reported was restricted to 45 percent; by September recovery was already at 85 percent of pre-covid levels.
Higher operational costs derive from saving money on low-cost infrastructure. It takes about six to seven months for a new brand to break even, excluding capital costs.
It's a great concept in a lot of ways, for instance, it takes down the cost of hosting a party or an event down drastically, a lot of times this also means no license is needed, and for the event audience, they don't have to buy unnecessarily expensive booze.
Online reservation systems, loyalty programs, and targeted marketing solutions provide restaurants with an opportunity to retain customers and provide a safe customer experience.
While restaurant sales were down as much as 50 percent or higher for some limited-service brands, many found an opportunity to flex their well-developed off-premises muscles as a way to stay afloat.
The pandemic has encouraged customers to order in which has made the concept of takeaways and driveways become very popular. Utilizing this to full potential, brands also initiated takeaway discounts helping with more orders while also saving us from aggregator margins.
What sets the one8 tribe apart is the fact that it holds a charm that resonates from every corner of the newly launched eatery.
On an average, food courts contribute almost 8-10 percent of the total mall revenue and in the case of malls with great offerings in their food courts, this number can even go as high as 15 percent.
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