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.
Every Indian state takes great pride in showcasing its own culinary legacy, which is distinguished by a particular combination of spices, cooking…
Many individuals who were previously involved in distribution or distillation are now venturing into creating their own brands.
Today, restaurant owners are elevating fine dining to new heights, crafting experiences that captivate all five senses.
Started by Kanishk Tuteja, the whole idea behind Nukkad Café & Bar was to create a casual yet inviting space where people could unwind and…
Restaurant businesses in India fall under the "Profits and Gains of Business or Profession" (PGBP) chapter of the Income Tax Act, 1961.
There are a lot of scope of small or larger impact CSR that restaurants company can engage. Irrespective of the fact that its a single outlet brand…
As more restaurant and F&B companies in India decide to go public, there's a lot of excitement and opportunity for investors.
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese…
In the year 2024, five notable trends stand ready to reshape the casual dining experience, mirroring the ever-changing preferences of diners and the…
"We use AI-driven robotics and technology to maintain consistency because when we expand, the pizza has to be same, the sauce has to be same,…
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