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.
In an exclusive interview to Restaurant India Shiladitya & Debaditya Chaudhury, Directors, Platter Hospitality talks about growing their…
You may wonder what makes the cloud kitchen a lucrative concept for the business. Being a restaurateur might not be a cakewalk but it certainly is…
Experts were also of the opinion that local sourcing is not just helpful for our body as well as it's our responsibility.
Additionally, in the world of multiple payment systems such as UPI, Credit Cards, Debit Cards and Cash, even the most complicated collections on each…
The hotel's all day multi-cuisine restaurant, The Bridge - Bistro Bar, offers a vast selection of modern and regionally inspired delicacies…
A large part of the industry managed to somehow survive the first two waves of lockdown and sailed through due to collective efforts of all…
The 'Restaurant India Investment & Development Summit' witnessed 1000+ attendees, 50+ top league speakers making it one of the largest…
In the post-Covid era, people are still sceptical about stepping out, touching unsanitized stuff or currency notes. It won't be wrong to say…
The design of this dining space seamlessly puts forth Indian culture in a modern design tone, showcasing the traditional schematic approach and rich…
At Ishaara, the team employs amazing and full-of-life, almost bursting at the seams, People with Speech and Hearing Impairment as service associates.
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