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.
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…
The stringent restrictions on mall entries have already reduced the footfall in the mall drastically and thus the sales have come down to 0 level.
A study shows that if an individual dines at a different place every day in a cosmopolitan city like Delhi, it will take him/her about 20 years to cover all the restaurants.
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.
Copyright © 2009 - 2025 Restaurant India.