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.
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…
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.
Studies reveal that empathy plays a role in helping employees decide where to work. During times of upheaval, an empathetic workplace is critical to…
Indian dishes are a different world of flavours, aromas, spices, ingredients and culinary skills & techniques.
Now that we are seeing that restaurants are re-opening doors for customers, they are coming up with exciting offers to lure customers and also to…
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