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.
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.
According to a survey held by Fransmart.com, 45 per cent customers prefer to go out to eat at restaurants that are socially responsible.
You should keep in mind that adulteration increases during festival-time due to increasing demand.
And, this doesn't end here, there has been lots of developments in restaurant and Food-tech world seeking participation from women entrepreneurs.
There is a conscious need of design detox from the past year and the focus is on being clutter free by simplifying the details enabling the designer…
However, with allocation of Rs.87k crore, there seem certain benefits for food industry with 100 per cent FDI in processed food retailing on India…
Inrestro has also helped restaurants take table inventory decisions such as replacing their 6 seater tables with more 2 seater tables based on the…
By March 26, Papa John's will collect financial donations across its Chennai outlets via a Drop Box placed in all stores.
According to Badal, it is difficult to run operations in three cities simultaneously when the company is going through a process change.
When restaurateurs connect on an emotional level with customers, business tends to grow. To set your restaurant for growth prospect, keep words and…
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