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.
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…
The sector also demanded a policy to reduce food wastage where the industry should move into adoption of frozen food to reduce food wastage and to…
When you run a restaurant, be it a brewery, an ice cream store or a coffee shop, it is important to understand why makes you different from your…
There are certain trends and tricks that a restaurant needs to adapt to keep ahead of the game
Consolidation is the way forward for the growth of the restaurant sector in India.
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