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.
On an average, food courts contribute almost 8-10 percent of the total mall revenue and in the case of malls with great offerings in their food…
83 percent of consumers pick a dining location within three hours of a meal, and 57 percent make the decision within an hour.
Margins in the restaurant business have gradually trimmed down due to multiple reasons. To penetrate the market by acquiring new customers, popular…
In a world where uncertainty looms large over the future of the dining business, technology is the most viable way forward for restaurants,…
One need to be very careful because the name of the restaurant is the unique identity with which it will forever be known. This name can impact its…
Soultions like Tone Tag enable customers to pick their favourite item from their choice of restaurant, make payment online, and place an order. This…
The imported food industry in India, growing at 22-23 percent, is being closely followed by domesticated international foods having a growth of 14-16…
However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these…
Most of the places offering in-car dining has the provision to park at least 10 to 15 cars at a time.?
Consumers spent $769 billion ordering food last year, and 63% of that was for food eaten at home.
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