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.
However, as far as a strict dress code is concerned, maybe it's time to evolve. But, for many, it's a long road ahead. So how do the…
New restaurants, even from the most seasoned operators, have pushed their opening dates back further and further, as they wait for lumber and other…
With mostly everybody now vaccinated, people have started moving out freely where they want to explore and such pop-up menus are a great way to get…
Touchless technology has emerged as a weapon to win the war against this vicious pandemic. Moreover, the inclination of the people towards…
Visually pleasing food popping up either on your feed or in advertisements has proven to be of advantage in increasing the sales drive.
Edelweiss estimates that while the entire food services market plunged 82 percent year-on-year in the first half of FY21, the contraction that…
Higher operational costs derive from saving money on low-cost infrastructure. It takes about six to seven months for a new brand to break even,…
It's a great concept in a lot of ways, for instance, it takes down the cost of hosting a party or an event down drastically, a lot of times this…
While restaurant sales were down as much as 50 percent or higher for some limited-service brands, many found an opportunity to flex their well-…
The pandemic has encouraged customers to order in which has made the concept of takeaways and driveways become very popular. Utilizing this to full…
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