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.
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…
Zero waste kitchens differ from other kitchen as in normal kitchen the reuse of the balance product is very less.
Changing lifestyles and transforming food habit is fueling the growth in the restaurant business.
Grab has made various efforts to digitalise micro, small and medium enterprises on the Grab platform to adapt to the new normal.
In an exclusive interview with Restaurant India Tarun Mahadevan, Director, Cool Cream Milano talks about his expansion plans.
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.
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