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.
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…
It also mentioned that the bars will remain shut, no liquor services at restaurants allowed.
Now with states opening up in phases, restaurant operators are expecting their staff to return and many to shed away the fear have announced…
It grew10 percent in the past three years to touch INR 275,512 crore in 2018-19 and is expected to touch INR 341,877 crore by 2022-23, a whopping…
Ramzan is the ninth month of the Islamic calendar and is a month of prayer, reflection and community. The pre-meal is referred to as Suhur and the…
The focus should be on increasing yield per square foot of space and ensuring that rental cost is kept as minimal as possible. Engineering the menu…
Not to forget that, most restaurants in India and around the world work on slim 10 to 15 percent EBITDA margins with hardly three weeks of cash flow.
Spread across an area of 3500 sq. ft., this 111 seater outlet is designed to replicate the chaos, cacophony and sheer action packed nature of Asian…
Copyright © 2009 - 2026 Restaurant India.