Why Spaciousness Is Becoming More Valuable Than Opulence
The logic was simple: if guests could see what you spent, they'd feel the value of it.
Experience Over Discounts: Why India's Leading Restaurateurs Believe Loyalty Can't Be Bought
While discounts remain one of the fastest ways to attract attention, several leading restaurateurs believe they are no longer a sustainable strategy…
Beyond Fusion: The Mizu Way
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining…
Why Travel is the New Restaurant Strategy
Restaurants in turn are evolving beyond places to dine; they are becoming curated journeys that transform destinations into dishes and experiences…
Commercial LPG Back to Normal: Will Diners See Lower Menu Prices?
Alongside the improved supply, the price of a 19-kg commercial LPG cylinder has been reduced by Rs. 183.50 across major cities, effective July 1,…
Why Convenience Has Become Hospitality’s Most Valuable Luxury
The shift is evident in the restaurant industry, where nearly 75% of all restaurant traffic now comes from off-premises channels such as takeaway,…
"We Wanted to Break the Perception That Italian Food Has to Be Fine Dining,” says Chef Afshaa Rajqotwala
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food…
Skope Kitchens Targets 75 Kitchens by Year-End, Expands Across Key Indian Markets
Founded by Arvind Krishnan and Tom Mathew, the Bengaluru-based Skope Kitchens provides shared kitchen infrastructure, technology, staffing, and…
Why Operational Discipline Wins Over Creativity in Restaurants
As India’s restaurant market moves toward ₹10.7–11.1 lakh crore by 2030, the long-term winners will not be the most creative brands, but the most…
How Table Placement Shapes Spending in Indian Restaurants
Well-designed spaces can lift spending by as much as 18–35%. Booths and corner tables, for instance, create a sense of privacy, making customers more…
Rising Heat, Rising Costs: How LPG Price Hikes Are Reshaping India’s Restaurant Kitchens
The recent LPG price hike, driven by rising global oil prices amid the escalating West Asia conflict, has pushed the cost of a 19 kg commercial…
From Yakitori to Zest: Kuuraku’s Japanese Revolution in India
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision…
From Gas to Grill: The Shift Towards Alternative Cooking in Restaurants
While nearly 92% still rely on LPG, a growing segment is diversifying from the outset.
High Commissions, Low Control: Why Restaurants Are Avoiding Delivery Apps
India’s online food delivery sector generated nearly 1.2 trillion in economic output in FY2023–24, reflecting its growing role in the hospitality…
From Gut Feeling to Algorithms: How Data is Redefining India’s Food Choices
In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.

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