All invoicing from these brands has shifted to 5% GST. The billing system will show revised rates, and invoices (printed and digital) clearly display…
Well-designed programs not only turn one-time visitors into repeat, high-value customers but also provide businesses with valuable data to fuel…
Behind that seamless magic is no accident. It’s a team that’s been trained to anticipate needs, motivated to go the extra mile, and consistent enough…
For hospitality, restaurant owners and start-ups, the government’s move to rationalize GST slabs is more than a fiscal adjustment—it’s a game-…
Around 50% of the restaurant brands do rebranding after few years, this helps in increasing their profits.
With Key players like Zomato and Swiggy dominating the market, the challenges remain while expanding the brand in underdeveloped areas.
It is driven by urbanization and disposable income, product innovation, tech and delivery drivers, projected to at a CAGR of 8.3% and estimated to…
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
Franchising not only build a strong brand identity but also helps in successful expansion strategies. Around 30-40% of restaurant businesses are…
Every restaurants wants to have their own unique value proposition. For that, branding has to be consistent in all locations.
India’s QSR market was valued at around USD 27.8 billion in 2025 and is expected to reach USD 43.5 billion by 2030, growing at a CAGR of 9–12%.
The Indian restaurant industry is currently valued at 85.19 billion dollars in 2025, and it is reported to grow at a compound rate of 15%
Around 30-40% of restaurant brands focus on upskilling their employees to improve employee satisfaction and retention.
Hotels majorly spend around 15-25% of money in CSR activities on yearly basis. While big restaurant chains spend around 10-15% of their money on CSR…
Aggregators are advancing their technology to bring in the accuracy of time. Previously, Zomato used to calculate KPT as the difference between the restaurants accepted order timestamp and delivery partner order pick-up timestamp.
Usually restaurateurs focus more on their food and ambience while coming up with their own venture. But they shouldn't forget that location should be the most important thing when they open a restaurant.
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players.
The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants. The meeting was chaired by Rohit Kumar Singh, Secretary, DoCA.
Tencent-backed Swiggy also has a plan under works to cushion the impact of fuel price rise on riders, according to sources.
According to Daga, moment marketing is the need of the hour, and brands are investing a lot of money to create relatable content that will give a mileage to their brand on social media platforms.
As per DDC, there are around 20,000 cloud kitchens functioning across the city which provide direct employment to around 2 lakh people and indirect employment to at least 50,000.
Predictions by RedSeer Management Consulting reveals that the cloud kitchens are set to be a $2 billion industry in India by 2024, up from $400 million in 2019. Also the market value of cloud kitchens is estimated to reach $1.05 billion by the end of 2023.
"I believe in 10min you cannot deliver the freshness," added Singh who also pointed that this will dilute the whole ecosystem of food delivery.
According to new survey data, the overwhelming majority of restaurants in India have invested or are in the process of investing in new automation technology. Restaurant consultants in India believe it is a matter of time before food establishments in India follow suit.
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