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…
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.
In an exclusive interview to Restaurant India Shiladitya & Debaditya Chaudhury, Directors, Platter Hospitality talks about growing their restaurant business in the mid of the pandemic.
From enhancing new interiors, to bringing new design trends the foodservice industry has certainly pivoted to new offerings to keep afloat in these difficult times.
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 taking an innovative turn with cloud kitchens taking the lead.
Experts were also of the opinion that local sourcing is not just helpful for our body as well as it's our responsibility.
Copyright © 2009 - 2025 Restaurant India.