The narrative of growth in India’s retail sector is no longer confined to its major metropolitan centres.

Projections suggest that by 2024, the market will reach a revenue of $15.1 billion, with an anticipated annual growth rate of 6.10 percent from 2024 to 2028.

Biryani has firmly established itself as the most-ordered dish on Swiggy, amassing an impressive 7.6 crore orders in the last 12 months.

According to estimates by the Confederation of Indian Alcoholic Beverage Companies (CIABC), Indian single malts accounted for approximately 53 percent of total sales in 2023.

Catering has become a vital part of the revenue strategy for many cloud kitchens and traditional restaurants. By diversifying into catering, these businesses can mitigate risks associated with fluctuating dine-in customer volumes.

This push for healthier eating isn't just happening in restaurants. Online food businesses like FreshMenu and Grow Fit are popping up to meet people's demands for food that's good for them.

DMCC plays an important role in this growth story through its dedicated ecosystems, namely the Tea Centre and Coffee Centre.

For decades, the allure of street food has been its accessibility, affordability, and authenticity.

It is crucial to emphasize efficiency and optimisation in operations to maximize cost margins.

In an interaction with IrecWire, Tushar Bhandari, Whole Time Director, AABL talks about the growth of craft beer market in India.

An impactful innovation in this realm involves the integration of indoor gardens and vertical farming systems into restaurant interiors.

The utilization of data analytics is playing a pivotal role in personalizing the customer experience.

The bakery products have long been basic food products for human nutrition. The convenience, accessibility and nutrition profile associated with them are the major factors of their sustenance in the modern market.

Restaurants are now more inclined to celebrate this diversity by offering a wide range of regional dishes.

Efficiency is the cornerstone of emerging technology solutions in the F&B industry, and one of the sector's most pressing issues is food wastage.

Amid these challenges, culinary experts are finding innovative ways to manage their costs without compromising on quality.

In recent years, the Indian food and beverage industry has experienced a roller-coaster ride, especially for mid-scale restaurants with investments ranging from 5 lac to 25 lac.

As urbanization and hectic lifestyles continue to shape consumer preferences, cloud kitchens and delivery platforms are poised to become the future of the Indian food industry.

"Oh, Roxie is my love - it is born from my story of meeting a beautiful lady who taught me life lessons when I was young."

Here are the top 8 key takeaways from Restaurant India Bengaluru Show...

In fact, in 2022, over 6,29,000 people across 228 countries joined the movement. This is a record and testament to people's will to change and adopt sustainable practices.

With digitization, changing consumer behaviour and thrust on rural development, the bakery industry is undergoing major changes in the last two decades.

Similar to Berco's business model, NAO plans to grow systematically and expand to multiple locations in order to become a household name just like Berco's.

Indian vending machine market is projected to witness robust growth between 2020 and 2026, with a 14.9% CAGR.

At a time when restaurants had an unprecedented focus on careful spending while also having to drive much needed sales, many brands realized that an over-reliance on discounts was detrimental.

According to reports, restaurants have earned anywhere between 10-60 per cent of their monthly revenue from these LTOs.

Customer feedback is important to any business but in delivery, most of the customer interaction is so limited.

One of the major factors is staff retention which is a sign of staff respect and value that ensures their loyalty, high turnover rate and low attrition which also boosts profitability.

Vedant Pasari is the founder of cloud-kitchen brand edabba established in the year 2019, currently operating out of 6 kitchens in Kolkata.

After taking decisions based on location and city, sometimes it's all about order volumes and calculating the profit loss metrics.

While they're raising menu prices to offset some of these costs, those increases haven't been enough to protect margins.

In the last five years, on an average, most restaurants have seen a 20 percent jump in the revenue from food aggregators, with a 10 percent increase in food deliveries.

Goa is not only considered as a party hub or a destination where you go for sun, sand, and water…today, the state has become one of the top dining destinations in the country.

Key Considerations Before Expanding Your F&B Business Abroad

Breaking the stereotypes, women are now taking their culinary skills outside their home kitchens and are using their talent and entrepreneurial drive to take major strides in the hospitality industry.

From grains like rice, wheat, etc to ancient grains like millets can be vividly seen on the restaurant menus.

According to a report by BCG, funding in the food tech space has grown by 35x in the last five years as we see that more and more brands are venturing into online food delivery space looking at the opportunity that this segment hold.

On Women's Day today, we profile these top culinary names and get them to reveal their mantras for success, breaking the mold, and their approach to taking things ahead in the new normal.

The news for restaurants across India was bad enough when the industry association released an economic impact report stating the disturbing numbers of restaurants closed permanently since the onset of the Coronavirus pandemic.

Lockdowns and the transition periods of unlocking saw the stress on food supply chains due to bottlenecks in labor, processing, transport, and logistics.

Basically, what suits our body, our health in itself is a trend.