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…
With no capital risk, quick payback period of less than 12 months, 3-5% rent to sales ratio, it surely is an infinite game of relentless execution.
The model also gives an ability to create multiple private brands at a lower marketing cost & higher operating leverage per brand.
Today, around 10-15 meals are consumed outside home of which around 50-60 percent is deliveries.
The servers are most often unaware of what they are bringing to the table. Many lack the basic courtesy.
Mumbai as compared to Gurgaon, Pune and Bangalore has a long way to go when it comes to Food Trucks/Parks.
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
Globally, it is believed that 90 per cent of the most successful restaurants have the best team to work with.
Critical aspect of SCM is that everyone is involved, system approach to reducing cost and lastly integration being the key to drive it.
Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again.
The food industry is expanding in India by leaps and bounds. Every day several restaurants and cafes are opening trying to provide something new and different to the customers.
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