With rising rents and ingredient costs, compact kitchen setups significantly reduce overheads often by 20–30%.
While QR menus and contactless payments are now common, cafés are increasingly turning to technology to optimise inventory, staffing, training and…
25–30% of restaurants make affordability a core positioning, while 35–40% treat affordability as a competitive necessity and 60-70% restaurants focus…
In line with Atmanirbhar Bharat, he believes targeted support for food-tech automation and smoother access to credit will be key to helping…
To stay relevant and build loyalty, restaurants are adopting structured strategies that combine people, processes, technology, and data.
The industry is growing at a CAGR of 9-10%, it is projected to surpass $30 billion by 2033.
Technology is expected to grow with a CAGR of 25-35% by 2030. India’s technology sector is projected to cross USD 280 billion this year.
Across the ecosystem, there is broad agreement that functional coffee in India will not explode overnight. Instead, it is likely to surface first as…
A positive and well-organized kitchen environment also plays a crucial role in motivating staff, which in turn ensures smoother operations and better…
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…
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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