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…
Getting a quality learning and work atmosphere in terms of food is a challenge for the standalone restaurants.
86% buyers will pay more for a better customer experience.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
This is a fast paced industry and to be creative and innovative has to be a regular thing.
Addition of disposable incomes is directly proportionate to spending power of the customers which increases the competition.
Whenever something bad happens, restaurants need a strategy to deal with the situation.
Today the young metropolitan Indians think a city's nightlife is crucial to it's being considered a modern urban space.
In an exclusive interview with Restaurant India, Radhika Khandelwal shares everything about the dreamy place to eat in town.
Talking about these days where everything is convenience driven; food business is not away from it.
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