Around 60-70% of the brands focus on premiumization. Premiumization has been a real win for restaurants.
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
The Indian bakery market is expected to grow at a CAGR of 9.12% from 2025 to 2033, reaching a projected value of USD 31.5 billion by 2033. Around 45-…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
Today, brands expect nearly 50% of their revenue to come from a mix of dine-ins and deliveries. The market size is estimated at ₹2,500 crore and…
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
Around 40-50% of restaurant brands in India are multi-brand restaurants who have successfully opened different brands in various locations.
Around 70-80% of the restaurant brands focus on authenticity in food as that defines the brand.
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments.
Around 60-70 per cent of Restaurant and bar guests now lean toward seasonal or concept-based menus.
Around 50-60% of the restaurants believe in retaining the staffs as it makes the job easier for them, rather than training a new employee from the…
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in…
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million tonnes coming from the food service industry alone. These numbers are a wake-up call for the hospitality sector to lead the change.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Creating a compelling narrative starts with understanding your brand’s unique story. A legacy restaurant might highlight recipes passed down generations, while a sustainable hotel might focus on its eco-conscious ethos. But it’s not just about the story; it’s about the delivery.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
Lair’s second-floor dining room offers an elevated experience with exquisite dishes and an unforgettable vibe.
In 2005, Arun Kumar Adiga, after leaving his engineering career, joined his father to continue the tradition.
Ensuring customer satisfaction requires a multi-faceted approach that prioritizes personalization, service excellence, and continuous engagement.
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