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.
The aroma, colour, taste and texture of the astonishing varieties of spices in India nourish a rich variety of cuisines and cultures.
The panel included Dheeraj Gupta, MD, Jumboking Foods Pvt Ltd, Deval Tibrewalla, CEO & Director, Polo Foods, Varun Goyal, Owner, Milkyway and Sam…
Putting a face on your business makes your brand more likeable and trustworthy to sell business.
Casual dining with scalability in business and profit rising is making the segment more alluring for investors.
The ready to eat food market stands at Rs 2,900 crore and looks alluring.
Wider exposure to international cuisines has led Indian to be more experimenting with food.
In today's competitive hospitality business, you don't want employees. You want people who share the same passion as you do.
Gone are the days when 'dukandars' wanted to sell what he wanted to the 'grahaks'. Come 2013 and the 'grahak' rules…
Restaurant industry is becoming labour-intensive and manpower driven.
Companies can expect to be a part of the Indian food services growth through B2C opportunities.
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