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.
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 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 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.
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.
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