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.
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…
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.
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…
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