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…
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.
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.
Dining Out was often not about having a meal itself, but an occasion or social interaction. Now with restricted outings, people are trying to replace…
Restaurants across the world have started acknowledging the increasing appetite for home delivery and takeaway, while Dine-in picks up a steady pace.
With a lesser section of the consumer base venturing out to dine, each restaurant with an attached bar will now, have to up their game in delighting…
Talking to Restaurant India, Loveneet Singh, Co-Founder, Outlet Buddy shares about the growing trend of kitchen-only restaurants.
Some of the hotels, restaurants and catering companies have even curated a set of hampers such as gourmet hamper, bakery and confectionary hamper for…
Once the lockdown ends it may have an effect on the employment of the majority as businesses will be focusing on coping up with their losses.
The meals are prepared under the supervision of the corporate Chef of Moonshine Food Ventures Sidharth Sharma at one of the Dana Choga's…
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