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.
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.
With the business potential of tier-2 cities getting huge as much as that of big cities, turning investments into profits are way easier due to lower…
Globally, the failure rate of a restaurant is estimated at 90 percent within the first year and only 50 percent survive until the second year.
Labour costs account for one of the highest expenses, amounting to approximately 45 percent of the total operating costs and in some cases, it may be…
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