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.
MA Tejani, MD, Gits Food is the man behind the success of Gits Ready to Cook (RTC) products across the globe. Gits Food started its operation in 1963 in Pune. Talking to Restaurant India, he traces his journey into the convenience food segment.
In an exclusive interaction with Restaurant India, SM Shervani, MD, Shervani Hospitality and former President FHRAI, talks about what's trending in Indian food business in 2014 and years to come.
In an exclusive interaction with Restaurant India, Deepinder Goyal, Founder and CEO, Zomato, tells his global expansion plan mentioning the need to raise fund.
Hitesh Keswani, owns four brands and is successfully running 8 restaurants under the umbrella. Talking to Restaurant India, he shares his strategy for success in the food driven Indian society.
Shiv Sagar Veg Restaurant was started in 1982 to provide authentic vegetarian food. Talking to Restaurant India, Shridhar Poojary, Owner, shares his view on how the Indian F&B has grown.
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 Restaurant India, Hemaang Bhhatt, Director, shares the reason behind foraying into juice biz.
An exclusive interaction with Riyaaz Amlani, Owner- Impresario Entertainment and President NRAI.
An interview with Arun Rajan, CEO, YatraChef.
In an interaction with Chirag Gupta, Co-owner, 4700 BC Popcorn.
An interview with Mr. Pramod Raj Saxena, Owner, Hyderabadspecial.com
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