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…
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.
Indians always had a sweet tooth, and bakery holds special heart in India since forever.
Addition of disposable incomes is directly proportionate to spending power of the customers which increases the competition.
Whenever something bad happens, restaurants need a strategy to deal with the situation.
According to NSDC data available the employment will reach 8.7 million in 2021 from 5.8 in 2016 which is huge in itself.
In an exclusive interaction with Restaurant India M Mahadevan, Chairman, Oriental Cuisines talks about building a restaurant empire.
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
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