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.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
A recent survey in Bangalore shared that more than 65% of the customers prefer personalization.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
These cities are turning into a hotbed for opportunities. With higher disposable income, limited entertainment options, emerging job opportunities,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
In an era defined by culinary globalization, where fusion takes center stage, a nostalgic yearning for authentic regional flavors is on the rise.
The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a…
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are…
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with…
The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both…
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
The cafe has also introduced a "Cigar and Conversations" private zone, for which they have created a cigar lounge too!
With Instant recipes and processed foods taking over India, people seldom feel the need or desire to prepare any dish that requires a significant amount of time and effort.
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players.
In an interview to Restaurant India, Baninder Singh of Savorwork Roasters talks about creating a Bean to Bar and Bean to Cup concept cafe.
"Dining with the plants is an ancient tradition of therapeutic effect on humans. To elevate the effect of the hardscapes of the interiors of aesthetically chosen man made material, plants always play the impeccable role of softscaping."
Food has always been a personal choice and occasion driven, and understanding the food preferences is crucial to providing excellent service and restocking the food items according to the particular food choice.
According to a survey recently conducted by Opus, that's not what frontline workers want as digital training does not do a good job of simulating the realities of frontline work. The survey polled 110 frontline workers in the quick-service industry between the ages of 18 and 34.
According to Daga, moment marketing is the need of the hour, and brands are investing a lot of money to create relatable content that will give a mileage to their brand on social media platforms.
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
A popular trend is the QR code for viewing the menu that eliminates a paper one. As also, the receipt on the customer's mobile instead of a printed one will be a trend that will stay.
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