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.
A restaurant cannot sustain on a guest coming there just once.
With new concepts knocking the door every second, it becomes challenging to constantly do something better and innovative and keep up with the…
This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are…
The Second Edition of Restaurant India, West India held on 9th June 2018 in Mumbai set a cult for the business makers .
"In this digital age, Indian market has become extremely receptive to new concepts and healthier choices", says Gautam Kamra, General…
A world class menu with a pinch of international flavours and local ingredients are gaining momentum.
Restaurateurs have accepted the fact that food is no more the only thing which can help them to sustain in the rapidly growing food industry.
Coming up with another location might sound like a Herculean task but it is possible.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
In conversation with Restaurant India, Vinit Ghelani, Owner, Udan Khatola shares about his passion towards food industry.
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