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…
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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