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…
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…
Restaurant staffs have also been trained on not to panic & disregard the myths around the disease.
Cities like Berlin, New York and others also saw this trend by opening more of pop-ups and restaurants.
A restaurant owner need to focus on unit level and break down the cost structure reach individual brand and outlet and ensure that they are churning…
It is about taking care of all those small aspects of business and obviously clubbing it with your passion and learning.
Today, the restaurants are spending crores of rupees in building up a nice jazzy ambience but what about the actual process, what is that consumer…
Handcrafted foods, off beat experience, multi-cuisine food moment are some of the emerging trends for diners wherein quality is more focused upon…
Copyright © 2009 - 2026 Restaurant India.