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…
Researches also suggests that consumer demands for convenience and seamless digital experiences are continuously on the rise, and people are looking…
Digital marketing helps improve awareness about a hotel's services, restaurants and other amenities through various online platforms such as…
The bar with its gold-lit backdrop shines as the centerpiece, and the separated yet cozy booths with dim lighting provide that intimate dining…
Usually restaurateurs focus more on their food and ambience while coming up with their own venture. But they shouldn't forget that location…
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…
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