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.
It is driven by urbanization and disposable income, product innovation, tech and delivery drivers, projected to at a CAGR of 8.3% and estimated to…
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
Franchising not only build a strong brand identity but also helps in successful expansion strategies. Around 30-40% of restaurant businesses are…
Every restaurants wants to have their own unique value proposition. For that, branding has to be consistent in all locations.
India’s QSR market was valued at around USD 27.8 billion in 2025 and is expected to reach USD 43.5 billion by 2030, growing at a CAGR of 9–12%.
The Indian restaurant industry is currently valued at 85.19 billion dollars in 2025, and it is reported to grow at a compound rate of 15%
Around 30-40% of restaurant brands focus on upskilling their employees to improve employee satisfaction and retention.
According to a survey recently conducted by Opus, that's not what frontline workers want as digital training does not do a good job of simulating the realities of frontline work. The survey polled 110 frontline workers in the quick-service industry between the ages of 18 and 34.
From being one of the first players to take contactless delivery/dining route to playing with the menu by customizing it according to the local market and meanwhile expanding its technological reach.
According to Voicebot.ai, 64% of adults are interested in using voice AI to order food, and more than one-quarter of all US consumers who own voice-activated devices have used them to place food orders. Being quicker and convenient and most importantly - allows people to dine with minimal contact.
Apart from the above investors, Swiggy counted DST Global, Bessemer Venture Partners, Norwest Venture Partners, Accel Partners, Saif Partners etc among its investors.
Considering the broader concepts - QSRs (quick-service restaurants, casual dining and fine-dining restaurants), here are the details of the cost of building the business in Indian metro cities, especially.
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.
His capability of managing back-end with short staff or less material showcases his ability and results in reduced costs.
Inrestro has also helped restaurants take table inventory decisions such as replacing their 6 seater tables with more 2 seater tables based on the average waiting time and group size.
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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