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…
With a lesser section of the consumer base venturing out to dine, each restaurant with an attached bar will now, have to up their game in delighting their customers.
Talking to Restaurant India, Loveneet Singh, Co-Founder, Outlet Buddy shares about the growing trend of kitchen-only restaurants.
Some of the hotels, restaurants and catering companies have even curated a set of hampers such as gourmet hamper, bakery and confectionary hamper for take-away.
Grab has made various efforts to digitalise micro, small and medium enterprises on the Grab platform to adapt to the new normal.
Once the lockdown ends it may have an effect on the employment of the majority as businesses will be focusing on coping up with their losses.
The meals are prepared under the supervision of the corporate Chef of Moonshine Food Ventures Sidharth Sharma at one of the Dana Choga's restaurant kitchen.
Restaurant staffs have also been trained on not to panic & disregard the myths around the disease.
Cities like Berlin, New York and others also saw this trend by opening more of pop-ups and restaurants.
In an exclusive interview with Restaurant India Tarun Mahadevan, Director, Cool Cream Milano talks about his expansion plans.
A restaurant owner need to focus on unit level and break down the cost structure reach individual brand and outlet and ensure that they are churning into good amount of cash.
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