Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch.…
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…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
We all know that food safety is a non-negotiable pillar for restaurants as it serves as an important reminder of our responsibility towards safe and…
Restaurant tech is booming with trends like AI & automation, contactless payments, cloud kitchens, smart POS, AR/VR, IoT, and sustainability…
Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu.
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
The market is expected to reach ₹9–10 lakh crore by 2030, with a projected CAGR of 11.19% through 2028, hitting $79.65 billion.
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments.
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the…
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different…
From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun.
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
An interview with Manish Goyal, Owner, FoodieCompass.
An interwiew with Miten Sampat, Business Head, TimesCity.
An interview with Sharad Sachdeva, COO, Lite Bite Foods.
An interview with Chef Abhijit Saha, Founder, Director and Chef, Avant Garde Hospitality Pvt. Ltd.
In a candit talk with Franchise India, Mr. Samir Kuckreja, President, NRAI, talks about NRAI's Pan India presence and its mission.
An interview with Mr. Sachin Dhoka, Owner, Firangi Tadka
The reason behind this is people's desire and love for a particular dish, which cannot be cooked at home or easily available. However, at this time with the help of these apps, it is just a click away.
Pricing strategy involves inputs from multiple facets of business- demand planning, where restaurants prepare limited quantity of menu every day that helps them control inventories and reduce wastage.
Earlier also, many QSRs has joined hand with online ordering apps. The apps offer consumer's convenience and retailers the opportunity to drive higher revenues.
With segment becoming hot in the space, where restaurants have also started participating with these players to deliver their food, these segments may overcome as the supply chain head for the food business in India.
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