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 cafe serves eight types of coffee from eight different countries along with delectable Mexican & Italian delicacies.
In fact, India has even overtaken China to become the most favourable market for retail expansion.
Talking to Restaurant India Sandeep Chattoo Owner of CH2 and Junoon talks about his entrepreneurial venture.
42% restaurant owners globally say that it adds value to their restaurant experience with food-tech on the platter.
There are a variety of cost factors to consider when developing a restaurant concept.
Celebrity Chef Vicky Ratnani shares about his travel escapades and what's the next big thing in this to do list.
In conversation with Restaurant India, Vineet Wadhwa, Founder, FIO Restaurants shares the elements of making a customer's dining experience…
At Indian Restaurant Congress, Anand Thakur, Chief Digital Officer, Jubilant FoodWorks Ltd shares the capturing moment when technology started…
So, the next time you go to your favourite restaurant, there is no harm in asking to speak to the owner and broaching your interest in investing in…
Managing and serving customer expectations in any business can be challenging.
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