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.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
A recent survey in Bangalore shared that more than 65% of the customers prefer personalization.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
In an era defined by culinary globalization, where fusion takes center stage, a nostalgic yearning for authentic regional flavors is on the rise.
The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a…
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are…
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with…
The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both…
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
The rat-race has been a prolonged move, yet many succeeded to stand out. And the only reason they stood out was because they chose smart work instead of the dominating hard-work-culture.
Similarly, rather than going with a conventional f&b operation, hotel owners are increasingly approaching independent restaurateurs to open outlets in their hotels.
However, home delivery of food will be allowed during the night but it may not be able to meet the same number as dine-in.
But to operate the buffet of the future, operators within these purpose-driven spaces are going to need to invest time and financial resources in redesigning the layout.
With the business potential of tier-2 cities getting huge as much as that of big cities, turning investments into profits are way easier due to lower overheads.
Globally, the failure rate of a restaurant is estimated at 90 percent within the first year and only 50 percent survive until the second year.
Labour costs account for one of the highest expenses, amounting to approximately 45 percent of the total operating costs and in some cases, it may be as high as 75 percent.
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks about the traditional way of serving and eating food.
What this translates into when it comes to fundraising is that the investment interest & intent runs high where technology is playing a critical role across business functions as much as feasible and viable.
Simple packaging can be made attractive by adding a twist to it. For eg; a sleeve over a regular plastic/box, personalised notes to go with the packages etc.
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