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.
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,…
From enhancing new interiors, to bringing new design trends the foodservice industry has certainly pivoted to new offerings to keep afloat in these…
An input tax credit is basically GST paid on input services or raw materials that can be set off against a certain kind of future tax liability.
While none of us will remember the epidemic fondly, it did help us fast speed into a new age for the restaurant sector via endurance, inventiveness,…
Estimates vary but on average 20 percent of restaurants in Jaipur shut their shops due to Covid led crisis but those who survived limped back closer…
Pricing will have to be done as per what the market wants. One can either have the option of forgoing the customer or curating the items at the same…
From bubble tea to frozen yoghurt, to momos to ice-cream parlours to a baked potato to sandwiches to Anda Ghotala, Indore is slowly moving towards…
The city of nawabs is now more than kabab and kormas, curries and biryani, and one can now indulge in Mexican, Spanish, English and Asian cuisines,…
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