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…
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.
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…
It is being estimated that over two million people directly employed in the sector may be rendered jobless.
Last week the restaurants were already closing early by 9 PM which impacted their revenue to even 50-60% bringing the dinner business to zero.
In a typical revenue share model, the landlord gets 80 percent of market rental or 15 to 18 percent of the top line, which according to many…
The rise in digital payments and the country moving towards digitisation has also been a catalyst for fueling this growth.
A study shows that if an individual dines at a different place every day in a cosmopolitan city like Delhi, it will take him/her about 20 years to…
The rat-race has been a prolonged move, yet many succeeded to stand out. And the only reason they stood out was because they chose smart work instead…
However, home delivery of food will be allowed during the night but it may not be able to meet the same number as dine-in.
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