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.
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
Also, the burgeoning chains of Quick Service Restaurant (QSR) have come a long way in India with a growth rate of 17%. The QSR industry in India is…
In an exclusive interview with Restaurant India, Sandeep Verma, reknowned mixoligist talks about the growing culture of bar and beverage and how it…
From online ordering, getting the food delivered at home to contactless payment and adoption of technologies like ChatGPT and AI in restaurant…
Being the first fine dining restaurant in Gujarat, The Indian Channel offers an unparalleled luxurious dining experience with a multi-cuisine menu in…
The space also boasts a stunning ceramic utensil wall installation by Claymen, which adds an element of artistry and craftsmanship to the environment.
With a focus on chic decor, progressive Indian cuisine paired with zesty cocktails and immaculate vibes, it is the perfect spot to catch striking…
This sky-high rooftop lounge by restaurateur Gaurav Choksey is located in the heart of town and perched high above the traffic-infested streets,…
The brainchild behind this new establishment is India's youngest entrepreneur in F&B - Yuvika Wadhawan.
A contemporary melange of Bali and Mumbai pictorial trope- Corra contemplates wooden and green decor, accentuated with world class savours.
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