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.
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 traditions.
"I believe in 10min you cannot deliver the freshness," added Singh who also pointed that this will dilute the whole ecosystem of food delivery.
Interestingly, smaller cities like Agra and Ludhiana have also registered the largest average orders of INR 2509 and INR 2766 respectively.
Additionally, newer trends like education tourism, staycations, workstations, and homestays are also expected to generate revenue in the coming times and help the industry to get back on its feet.
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 certain dishes a bit to reflect the true cost of how prep-heavy the restaurant is.
The outlet is spread across an area of 2500 Sq. Ft at 201, Ground Floor Double Road, Indiranagar, Bengaluru.
To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
Restaurants will have to continue providing exceptional service in terms of technology, too. We should follow the latest tech trends in the industry and train our team to use new software in order to keep catering to customers although they might be off-premises.
According to new survey data, the overwhelming majority of restaurants in India have invested or are in the process of investing in new automation technology. Restaurant consultants in India believe it is a matter of time before food establishments in India follow suit.
While beautifully varied, Bihari food is also one of the most understated. The truth being said, there are a lot of home-grown recipes that have not travelled out of Bihar but stayed where they are eaten.
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