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.
How Restaurants Are Rewriting the Affordability Playbook
25–30% of restaurants make affordability a core positioning, while 35–40% treat affordability as a competitive necessity and 60-70% restaurants focus…
How Restaurants Are Redefining Scale in 2026
As per the reports, 1,000-2,000 restaurants open every month in India, but also there is a large number of closures due to high costs and competition…
Brewing the Next Chapter: Coffee Sutra Eyes Delhi and Tier-2 India
He entered in hospitality back in 2018 and today he runs four brands with 8 outlets that includes OTH, Rustic, Llama and Coffee Sutra in Jaipur.
“Right People and Culture is the Key to Building a Restaurant,” says Nikhil K Rochlani
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
How Carbon-Labelled Menus Attract Eco-Friendly Diners
While customers want to make sustainable choices, they frequently lack clear, actionable information when presented with a restaurant menu. This is…
Easy ways to attract more customers during slow nights
Slow nights are the periods when the restaurants encounter the fewest customers during a day or a week. The gloomy sight of empty tables on a quiet…
Flavourful Burst: How Toscano has Evolved from a Quintessential Restaurant to a Celebrated Chain
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
Raise a Toast to Dad with Bold flavours and Memorable Moments
Celebrate the special day with your dad by giving him the best moments, after all every minute you spend matters more and the lasting memories to…


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