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.
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,…
Sixteen percent of operators in the US believe both their sales and traffic will decrease because of vaccine mandates, while 14% believe traffic will…
Online reservation systems, loyalty programs, and targeted marketing solutions provide restaurants with an opportunity to retain customers and…
The APAC (Asia Pacific) itself accounts for 63% of the total F&B (Food and Beverage) stores market in the world. The Indian F&B industry…
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