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.
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…
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…
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…
Food has always been a personal choice and occasion driven, and understanding the food preferences is crucial to providing excellent service and…
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…
Founded in 2010 by entrepreneurs Kabir Suri and Rahul Khanna, the menu is created by Chef Utkarsh with utmost care for local ingredients and culinary…
Interestingly, smaller cities like Agra and Ludhiana have also registered the largest average orders of INR 2509 and INR 2766 respectively.
To not give up upon loyal guests, many aims to reduce labour cost to 40 percent by helping staff become more efficient, while also raising prices of…
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