The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
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.
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
The Proven playbook of launching a restaurant in India—from choosing the right business model and securing licenses to building a powerful brand and scaling for long-term profitability.
About 10% of the fast food market in India is organized. NOVONOUS estimates that the organized fast food market in India is expected to grow at a CAGR of 27% by 2020.
The design also extensively uses the contemporary technique of 3D spatial mapping to create a live, dynamic restaurant ambiance, rather than the static walls that most restaurants have.
When restaurateurs connect on an emotional level with customers, business tends to grow. To set your restaurant for growth prospect, keep words and feelings with customer benefit points.
Many restaurants have created special menus for those looking to share this particular day with someone special.
In an exclusive chat with Restaurant India, Ashish Chakraborty, Director, House of Commons speaks about the theme of their restaurant.
Restaurateurs first go through proper research and identify the potential site before starting or opening a restaurant.
In an exclusive chat with Restaurant India, Nathan Harris, Owner, The Hole in the Wall Cafe talks about how he always wanted to be connected with the food industry.
In conversation with Restaurant India, Chef Vipul Arora, Bueno shares difference between an online and a restaurant menu.
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