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.
At every stage you will have a separate outlook as to what it is it that the investors want from an overall risk v/s return factors.
An input tax credit is basically GST paid on input services or raw materials that can be set off against a certain kind of future tax liability.
The services industry is gearing up to develop into a highly-customized and consumer-focused ecosystem that continually introduces innovative offerings.
The 'Restaurant India Investment & Development Summit' witnessed 1000+ attendees, 50+ top league speakers making it one of the largest restaurant industry gatherings in the last two years. With 6 keynotes, 5-panel discussions, 4 roundtables covering every aspect of the restaurant business from the supply chain, to cloud-kitchen & delivery, and expansion through franchising to raising capital and new geographies for tomorrow's growth made it the most comprehensive forum that concluded with a power-packed awards night.
But, a lot changed after the pandemic hit, with malls being closed due to virus spread to reducing the footfall capacity, restaurants started facing losses while continuing their services from such locations.
With more people now coming to Goa, the vibrant restaurant business will pick up sharply with high demand for its multi-cuisine culture in post-pandemic times and the upcoming holiday season.?
However, as far as a strict dress code is concerned, maybe it's time to evolve. But, for many, it's a long road ahead. So how do the nightclubs think of dealing with the issues of not rejecting people with certain attire, predominantly the ethnic?
The notification also explained that the annual licence fee of L-17 licence will be Rs 5 lakh for restaurants with up to 1,000 sq feet area, Rs 15 lakh for 1,001 to 2,500 sq feet area and Rs 25 lakh for above 2,500 sq feet.
Edelweiss estimates that while the entire food services market plunged 82 percent year-on-year in the first half of FY21, the contraction that organized fast casual chains such as Domino's, Burger King, McDonald's (West & South) reported was restricted to 45 percent; by September recovery was already at 85 percent of pre-covid levels.
F&B businesses have now trimmed down variable costs and menu offerings basis the 80-20 philosophy to increase revenue per square feet and per crew member ratios within their facilities.
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