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.
In an exclusive interaction with Restaurant India, Bhanu Nehra, brother of cricketer Ashish Nehra, who owns restaurants Mia Bella and Schengen in the…
In an exclusive interaction with Restaurant India, SM Shervani, MD, Shervani Hospitality and former President FHRAI, talks about what's trending…
Hitesh Keswani, owns four brands and is successfully running 8 restaurants under the umbrella. Talking to Restaurant India, he shares his strategy…
Launched in 2007, Has Juice Bar is a health and juice bar concept that provides wholesome nutrition with a wide variety of fruit juices. Talking to…
An exclusive interaction with Riyaaz Amlani, Owner- Impresario Entertainment and President NRAI.
In an interaction with Chirag Gupta, Co-owner, 4700 BC Popcorn.
An interview with Gaurav Ahuja, COO, Red Ginger Hospitality
The food delivery sector is expected to be a $50 billion market by 2020 and there is a strong case to build a national mobile and online-first food…
The Startups will also have to demonstrate requisite capability to execute the project as per the requirements and should have their own…
Also, restaurateurs thinking on an app, if someone 'like'the restaurant or tag it on Facebook, will help in grow the restaurant business.
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