The restaurant industry is projected to grow with CAGR 10.41% by 2030.
The brewery market is projected to reach Rs 2,500 crores by 2026 with an annual growth rate of 20-25%.
The global foodservice market is around US3.6 Trillion dollars based on consumer spending. Indian brands are popular in US, UAE, UK, Canada and…
Around 30% of restaurants are chef-driven restaurants in India.
The restaurant industry is valued at approximately $85.19 billion as of 2025 and it's projected to reach $79.65 billion by 2028 with a CAGR of…
Running a profitable restaurant resembles crafting the perfect recipe. It requires the right blend of planning, smart cost management, and creativity.
Driven by the factors like increasing urbanization, rising disposable incomes and changing consumer preferences, the QSR segment is projected to grow…
Around 30-40% of restaurant brands focus on upskilling their employees to improve employee satisfaction and retention.
There’s growing curiosity about Indian food — not just within the country but globally. With the right mix of taste, technology, and cultural…
In India, 50-60% of the restaurants focus on serving fusion food although it’s still a growing trend in the industry.
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
The café market is expected to grow at a CAGR of 10-15%, while the market size is estimated at a value of more than Rs5000 crores.
India’s nightlife market is projected to grow around USD 4.64 billion by 2030.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani spice mixes deliver the same flavors across all outlets. Even their iconic Kunafa is centrally produced to maintain uniformity.
Today’s consumer walks into a café or scrolls through an online menu with clear expectations. They know the difference between Arabica and Robusta, understand grind sizes, and ask questions about roast levels and origin.
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different cuisines and has a unique way of presenting themselves in the competitive market scenario.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait Anantwar and AHH’s CEO Panchali Mahendra.
By leveraging their public appeal and influence, celebrities attract a diverse audience seeking refined cuisine in a stylish setting. Whether a fine-dining experience or a high-energy venue, these restaurants offer a sophisticated fusion of food, ambiance, and storytelling.
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking at an everlasting experience.
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a twist.
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.
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