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…
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…
The outlet is spread across an area of 2500 Sq. Ft at 201, Ground Floor Double Road, Indiranagar, Bengaluru.
Restaurants will have to continue providing exceptional service in terms of technology, too. We should follow the latest tech trends in the industry…
According to new survey data, the overwhelming majority of restaurants in India have invested or are in the process of investing in new automation…
Restaurant economics work differently from deliveries. For a well-run, 1,000 sq ft, 50 cover restaurant, revenue can be estimated as INR 35 to INR 40…
"Restaurants, Theaters, Natyagrihas shall remain open with 50 per cent capacity as per normal timing before the advent of the COVID-19 pandemic…
Also, as we have seen e-commerce emerging as a very critical arm for the overall economic growth of the nation, the industry is also requesting an…
Copyright © 2009 - 2026 Restaurant India.