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.
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.
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…
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