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.
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.
Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency, leading to higher revenues and…
Indian cuisine boasts an unparalleled array of dishes that vary from region to region, showcasing the use of aromatic spices, vibrant ingredients,…
By actively encouraging diners to express their opinions, restaurants can identify the factors that contribute to the success or failure of a dish.
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