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.
According to a survey recently conducted by Opus, that's not what frontline workers want as digital training does not do a good job of…
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
A popular trend is the QR code for viewing the menu that eliminates a paper one. As also, the receipt on the customer's mobile instead of a…
"I believe in 10min you cannot deliver the freshness," added Singh who also pointed that this will dilute the whole ecosystem of food…
Additionally, newer trends like education tourism, staycations, workstations, and homestays are also expected to generate revenue in the coming times…
To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
While beautifully varied, Bihari food is also one of the most understated. The truth being said, there are a lot of home-grown recipes that have not…
For restaurant companies with multiple outlets and large formats, survival through pandemic looked different, with different demands and needs. But,…
This restaurateur talks about challenges, innovation, experiences while opening a restaurant amid the pandemic.
One great way to keep the employees engaged and yet productive is by diversifying the current business. It can be changing the business model,…
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