Rapid urbanisation, rising disposable incomes, and the expansion of organised food services into Tier 2 and Tier 3 cities have broadened both the…
India’s coffee industry is no longer competing on taste alone, and this new wave of coffee consumption is set to drive the next phase of growth
India’s diners and travellers are seeking more than familiarity. They’re choosing dining rooms with a point of view, smaller menus built on clarity,…
As expectations rise and margins tighten, India’s café boom is becoming less about the brew and more about the plate beside it.
Behind the scenes, however, the economics and operating realities pull in a different direction. QSRs win on consistency, low prices, and predictable…
In the restaurant world, growth capital is no longer just fuel for expansion—it’s a catalyst for transforming good concepts into enduring brands.
Standalone restaurants benefit from 5% GST, making them seems more affordable than luxury hotel venues taxed at 18%.
The experience economy has already reshaped what guests expect like emotion, atmosphere and memory. But for these experiences to thrive sustainably,…
Guest expectations have evolved rapidly where they ask about origin, traceability, compliance, and the ecological footprint of every plate.
At the same time, hotels have repurposed existing hotel spaces to create new revenue-generating avenues—a great example of focusing on total revenue…
From soundproof pods to mindful acoustics, cafes across Bengaluru are adapting to a surge in laptop-bearing customers who are redefining how and…
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…
Apart from the above investors, Swiggy counted DST Global, Bessemer Venture Partners, Norwest Venture Partners, Accel Partners, Saif Partners etc…
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.
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