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.
The government has also asked people involved in home delivery services to be vaccinated at the earliest as per GOI guidelines.
The stringent restrictions on mall entries have already reduced the footfall in the mall drastically and thus the sales have come down to 0 level.
Similarly, rather than going with a conventional f&b operation, hotel owners are increasingly approaching independent restaurateurs to open…
But to operate the buffet of the future, operators within these purpose-driven spaces are going to need to invest time and financial resources in…
Simple packaging can be made attractive by adding a twist to it. For eg; a sleeve over a regular plastic/box, personalised notes to go with the…
Most restaurants in Delhi-NCR remained fully occupied till late on Thursday night and also for the lunch on Friday.
The survey also claimed that Delhi-NCR will lose Rs 200-250 crore in just one night.
Though, HRAWI has asked its members to gear up for early celebrations, it is expecting an extension of the time from the government.
Besides dine-in, Zobet is also offering delivery of its well-curated menu, via aggregators like Swiggy & Zomato.
Talking to Restaurant India Abhi Umesh Mehta, MD, Little Italy Juhu talks about the change that Covid-19 pandemic has brought to the sector.
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