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…
It can also provide touch points so consumers understand how to interact with products, especially at a time when the customers are distracted.
Sit down together with your father or shower your love from afar by recreating an experience at home!
Innovation is the need of the hour. Brands should focus on investing significantly towards finding solutions.
Delhi's undying love for Dal Makhni and Butter Chicken continued COVID or not.
The customer must be provided with a wide variety on the menu, but many of the food delivery business fails to offer it.
"I want to take on the mission of skill India by focusing on hospitality," said Pandey
For an existing restaurant chain moving towards cloud kitchen is considerably an easy shift as they already understand the challenges one faces while scaling store front.
According a press note released by DPIIT, a marketplace is something which provides an information technology platform on a digital or an electronic platform to facilitate the process of buying and selling process between a seller and customer
Chefs are introducing dishes which are healthy, tasty and filling at the same time. Use of ingredients like ragi, millet and quinoa are making their spaces in the menu today.
The regional food, along with Punjabi food which is popularly known as Indian food works well with customers.
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