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…
His capability of managing back-end with short staff or less material showcases his ability and results in reduced costs.
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.
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