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.
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.
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 equitable e-commerce policy in the food service sector as delivery has become a major source of recovering sales amid the pandemic.
One great way to keep the employees engaged and yet productive is by diversifying the current business. It can be changing the business model, looking out for a new location, moving cities, or even entering into another segment in retail.
The food industry also has expectations from the Union Budget for the growth of food processing industries. The AIFPA gave suggestions that the production can be boosted if the government increases the plant and equipment Depreciation Rate and assures the procedure of simple tax.
Above all, it becomes easier for a QSR brand to enter into the frozen food segment when compared to a fast casual or a fine dine brand. QSR chains have standardised processes and recipes which they follow for quick turnover of orders. This help in finalising a perfect concoction of packed food.
Delhi Disaster Management Authority (DDMA) announced the re-opening of the establishments at 50% capacity in Delhi alongside lifting the weekend curfew.
At every stage you will have a separate outlook as to what it is it that the investors want from an overall risk v/s return factors.
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