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…
Turning Inflation into Opportunity
The focus is shifting from driving footfalls to increasing spend per customer, making premiumization an effective strategy to navigate inflation.
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,…
Beyond Free Water: Why Maharashtra FDA's Food Safety Order Matters for Restaurants
Beyond reducing reliance on bottled water, the move strengthens food safety, consumer rights, transparency, and operational accountability, while…
Adapting to Uncertainty: The New Rules of Restaurant Resilience
In 2026, the most successful restaurants are not necessarily the largest, but the ones that are the most agile and adaptable.
“Creativity Brings Guests Through the Door, but Consistency Builds Brand," Ranbir Nagpal on YAZU's Growth Journey
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service…
  • By - Nusra
  • Jun 24, 2026 / 7 MIN READ
How Smart Scheduling and AI Are Transforming Restaurant Labor Management
Rising wages, talent shortages, increasing employee turnover, flexible scheduling expectations, longer operating hours, and the rapid growth of…
How Restaurants Are Predicting What Diners Want Next
With India's restaurant industry expected to grow from $85 billion in 2025 to nearly $140 billion by 2030, and Gen Z projected to drive almost…
Why Storytelling has Become a Key Ingredient for Building a Restaurant Biz
As competition intensifies and attention spans shrink, a well-crafted story can become one of a restaurant's most powerful assets.
The Restaurant-Retail Blend
The thin line between restaurants and retail is rapidly fading. What was once a clear divide, restaurants serving meals and retailers selling…
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…
How Open Kitchens Are Redefining Restaurant Experiences
In this shift, open kitchens have evolved from a niche design concept into a strategic business decision.
How Outdoor Seating is Transforming Restaurant Economics
As per reports, 55 percent of diners prefer outdoor seating in pleasant weather, while nearly 70 percent are willing to wait longer for an outdoor…
How Seasonal Menus Are Reshaping India’s Restaurant Business
With India’s foodservice market valued at over ₹5.7 lakh crore in 2025 and projected to exceed ₹7.7 lakh crore by 2028, restaurants are under…

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