As Indians travel more and enjoy greater disposable income, their appetite for discovering these lesser-explored cuisines will only grow.
Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.
Leading the pack with a cool 30–35% market share is Amul, followed by homegrown favorites like Naturals and NIC, as well as established giants such…
Dining today is no longer about just eating—it’s about being entertained.
India’s restaurant beverage market is projected to cross $500 billion by 2030, fueled by rising incomes, urban lifestyles, and shifting consumer…
With Key players like Zomato and Swiggy dominating the market, the challenges remain while expanding the brand in underdeveloped areas.
While, Indians are more focused on trying different cuisines, on the global front, Indian cuisine is in demand. As per reports, there are 40% of…
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
While the grab-and-go culture is growing rapidly. By 2033, the grab-and-go culture in India is projected to grow at a CAGR of 8.26%.
The café market is subjected to grow by USD 26 Billion by 2029 with a CAGR of 8.3%.
The market size of coffee is 1.8 billion dollars, while the tea market is 2.12 billion dollars. India ranks among the top 5 coffee exporters and top…
With over 1.4 billion consumers, a rising middle class, and a youth demographic that dines out or orders in at least 4–6 times a month, the appetite…
These spaces offer a curated escape from the city’s chaos, providing an atmosphere where calm meets culinary craft.
The conference witnessed 1000+delegates, over the 2-day of thought provoking conference and 80+speakers.
Standardisation is playing a key role in the growth of quick service restaurant chains whereas if you are running a restaurant that is based on experience, customers are looking for customisation.
If your brand is not growing, broken, don't fix it.
"We use AI-driven robotics and technology to maintain consistency because when we expand, the pizza has to be same, the sauce has to be same, the cheese & topping has to be same quantity and the quality has to be maintained."
Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the culinary profession as promoting the importance of healthy and responsible eating.
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
According to Pizza Hut India Sub Continent, Managing Director, Merrill Pereyra, the importance of the three Cs: Consistency, Convenience, and Connection in the food industry is very important.
Local competition is undeniably a significant factor in the evolving QSR landscape in India. Smaller, local brands have successfully tapped into the price-sensitive consumer segment, offering competitive prices and localized flavors. This has resulted in a noticeable shift of customer preferences towards these alternatives.
A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to INR 1,500 per sq ft per month.
By actively encouraging diners to express their opinions, restaurants can identify the factors that contribute to the success or failure of a dish.
While longer operating hours can stimulate the nightlife, it's essential to address safety and security concerns along with additional service staff cost.
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