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…
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.
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 lakh per month.
For restaurant companies with multiple outlets and large formats, survival through pandemic looked different, with different demands and needs. But, for single outlet restaurants or small individual outlets, the survival instincts have been completely different.
This restaurateur talks about challenges, innovation, experiences while opening a restaurant amid the pandemic.
"Restaurants, Theaters, Natyagrihas shall remain open with 50 per cent capacity as per normal timing before the advent of the COVID-19 pandemic," read a circular from BMC.
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