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.
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…
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…
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