For restaurateurs, the challenge is to create a seamless bridge between the experience on-screen and the one on the plate.
This shift reflects the industry’s focus on self-reliance, quality, cost efficiency, and sustainability. It involves taking control of procurement…
Traditional meals are rich in stories and history, made with love. Lately, there's been a movement to give these local treasures a modern twist…
AI in food safety with predictive analysis helps reduce contamination risks, protecting both consumer health and the brand’s reputation.
If restaurants are in prime locations, then it comes with huge rentals which can consume around 20-25% of the total revenue.
Kitchen efficiency is the backbone of smooth operations enabling restaurants to deliver great food, maximize profitability, and scale successfully.
In the future, the position of AI in the restaurant business will only expand. As machine learning algorithms advance, they will be capable of…
Technology may eventually bring customers to your door, but it's the human touch that keeps them coming back.
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.
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.
The servers are most often unaware of what they are bringing to the table. Many lack the basic courtesy.
Considering the broader concepts - QSRs (quick-service restaurants, casual dining and fine-dining restaurants), here are the details of the cost of…
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
Hiring a good bar designer is highly profitable for a restaurateur as a good bar would benefit not only the owner but the clients as well.
Revenue management is about attracting the right guests at the right time.
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.
His capability of managing back-end with short staff or less material showcases his ability and results in reduced costs.
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