The ruling reinforces that forcing diners to pay a service charge amounts to an unfair trade practice under the Consumer Protection Act.
With 30–40% of restaurant sales now coming through online delivery platforms, operators are walking a fine line between growth and profitability. And…
While QR menus and contactless payments are now common, cafés are increasingly turning to technology to optimise inventory, staffing, training and…
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.
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…
The food industry also has expectations from the Union Budget for the growth of food processing industries. The AIFPA gave suggestions that the…
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…
Delhi Disaster Management Authority (DDMA) announced the re-opening of the establishments at 50% capacity in Delhi alongside lifting the weekend…
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.
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.
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