In an exclusive interaction with Chef Adwait Anantwar, Chef Partner at the popular restaurant INJA from Atelier House Hospitality talks about creating uniqueness and creativity in his restaurant.

Running a restaurant is never easy, regardless of location, and the challenges are often similar worldwide.

West Bengal has received investment proposals worth INR 2000 crore in the food processing sector.

This growth in the F&B sector will not only cater to the increasing number of visitors but also enhance the overall appeal of Jaipur as a vibrant and dynamic tourist destination.

Restaurants in India should actively participate in government subsidy schemes as these can significantly reduce operating costs by lowering expenses on essential items like ingredients and utilities.

According to reports, 1,400 new restaurants have opened in the city over the past six years, cutting across various price points and formats.

A recent Nielsen study revealed that 73% of Gen Z respondents consider sustainability when making purchasing decisions, and 69% are willing to pay more for ethically sourced products.

Craft tonic waters, with unique flavors such as elderflower, cucumber, and citrus, have played a crucial role in reshaping the tonic water landscape.

Local, seasonal menus always attract customers' as it is believed that local, seasonal ingredients have a lower carbon footprint, as they require less fuel and energy to transport and store.

Determined even without a godfather in the F&B industry, he started Oye Kake in 2011 to fill the void of a proper regional Punjabi food chain in Mumbai.

As legal battles persist and industry perspectives differ, consumers should be educated about their rights and choices.

"We collect comment cards from our customers on a regular basis in order to stay in touch with the pulse of our clients and take their feedback very seriously."

As stated in the Godrej Food Trend Report 2023, the prevalence of pop-up events in the culinary world is not a passing trend but a lasting phenomenon.

There is a widespread appreciation for regional flavors and traditional dishes, resulting in a larger customer base.

With the launch of stand-alone restaurant Lupa, Chef Manu Chandra plans to put the hospitality and generosity back into fine dining experience.

Independent restaurants closed an average of 7.5 hours a week more in 2022 than in 2019.

In an interaction with Retailer Magazine, Varun Kapur and Karan Kapur, Executive Directors, K Hospitality talks about celebrating the culinary legacy of 50 years and expansion plan:

The business models are diverse, from home cooks sharing their daily menus on their residential colony WhatsApp groups to operating entirely out of social media channels like Facebook and Instagram.

Reportedly, the Indian ice cream industry was valued at approximately Rs.19400 crores in 2022 and is expected to grow at a CAGR of 17.5% between 2023-2028 driven by the expanding consumer demand for exotic flavours.

There have been concerns about how the rise of digital transactions has made it simpler for restaurants to alter prices swiftly (and menu items).

What makes Odia food unique and lends supremacy among other traditions is its amalgamation of spirituality and sensual gratification.

According to a recent survey by RestaurantDive, 65 percent of consumers prefer local restaurants over chains.

While women make up around 50 percent of the population, only 20 percent of f&b and small businesses in India are owned by women.

Social media affects the restaurant industry in ways stretching from customer loyalty to public reputation.

The design of crockeries has seen a major uplift in the last few years. It is interesting to see how the hoteliers go about choosing any crockery at their restaurant.

Chef Vikram Khatri is one of those chef who is known for elevating every dining experience with unrivalled hospitality and devotion to freshness, hygiene and technique.

Today's resourceful and informed consumers increasingly examine and study the brands they patronize.

In the Food & Beverage world, intangible attributes, such as experiences, are fundamental to creating value. “Experience or experiential” is not just a buzzword, but it is really about how larger than life or powerful you can make someone feel.

After the emergence of the pandemic, the industry is witnessing a major shift in consumer trends and habits.

Restaurant industry is a very important part of the food businesses and is becoming much more diversified with the new opportunities in the market.

From Pune in 1989 to 109 doors across India and abroad today, Little Italy is now an umbrella brand of seven categories aiming for a sizeable share in FMCG