In India’s urban centers, women account for 15–20% of professional kitchen staff and around 30–35% hold top management roles in hospitality.
Instead of chasing volume or footfalls, these compact formats are taking the opposite route by keeping their covers low, service slots restricted,…
As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.
Indian diners, once hesitant, are now embracing everything from Yemeni mandi and Levantine salads to Turkish mezze and Greek-style seafood.
Blending retail and recreation, the new “Bring Your Own Bottle” lounge offers an affordable, social alternative to the city’s pricey pub scene
According to reports, the global clean label ingredients market is expected to grow from US $50.2 billion in 2024 to US $69.3 billion by 2029.
Around 50-60% of restaurants and hotels in India focus on healthy options in the menu.
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…
This year’s theme, “Hand in Hand for Better Foods and a Better Future,” emphasizes collective action through the FAO’s Hand-in-Hand Initiative…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
The weeks leading up to Diwali, Halloween, Christmas, and New Year’s Eve are marked by high footfall, group celebrations, and increased demand for…
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
Points-based systems allow customers to earn rewards for each purchase, while tiered rewards create incentives for frequent engagement.
From personalization to make your own brew, café business is going through the biggest innovation these days.
Backed by growing internet penetration from 10 per cent in 2011 to 27 per cent by 2015, the food-tech market in India is anticipated to grow at…
At a time when fresh juice segment is growing 15 per cent annually in India, Raw Pressery was born. Talking to RI, Anuj Rakyan, MD, Raw Pressery…
In conversation with Restaurant India, Akshay Bector, CMD, Cremica talks about their growth plans.
Starbucks intends to scale this program over the next five years and rescue 100 percent of its food available for donation from participating company…
With a gross margin of 21.5%, Cookaroo currently processes close to 200 orders per day and has 15 operational commercial kitchens across JP,…
North Western Railway, the nodal railway nominated to select reputed ready-to-eat companies, has empanelled four firms -- Gitwako Farms, BTW India,…
So far, Beer Cafe has raised equity funds but, now they are looking for debt as equity funds are expensive for long run.
According to the officials at Food Processing industry, this move will allow more expansion and investment of food multi-brand retailing in global…
Started by Saikat Bagchi, Shitiz Dogra, Mannat Wadehra and Rishabh Tickoo, November last year, First Eat app allows users to choose meals according…
"The idea is to provide the diaspora of communities whatever they miss from their hometown," said Vishwa Vijay Singh, Co-Founder, Salebhai.
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