Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
Dining today is no longer about just eating—it’s about being entertained.
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
These spaces offer a curated escape from the city’s chaos, providing an atmosphere where calm meets culinary craft.
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
The Open-Hand Service Method is a traditional, formal, or semi-formal table service method that is distinguished by a particular way of serving and…
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
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…
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
In a tete-a-tete with Restaurant India Manpreet Singh, Owner, Pinch of Spice talks about expansion plans.
In an interaction with Restaurant India, Nirupa Shankar, Director, Brigade Hospitality talks about trends.
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
No matter what business you run and where you are, having keenness to lead something is very important in restaurant business.
At Indian Restaurant Congress, Pravesh Pandey, Director, The Byg Brewsky Brewing Company unfolds the successful journey of this iconic brand.
The biggest reason for table booking apps gaining in popularity is the attractive foodservice market, which offers huge potential and terrific…
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
Like the food business itself Choosing a restaurant concept entails a lot of science, math and Art.
A lot of smaller towns can also be seen experimenting with their local cuisines and bringing them to the mainstream food scene.
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