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.

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

Traditionally, cafe and retail spaces have often been associated with coffee shops selling their in-house brands such as Roastery House or Blue Tokai.

From personalized ordering experiences to streamlined logistics and delivery operations, digital innovations are reshaping every aspect of the bakery industry.

This trend is primarily driven by two key motivations: the desire to proliferate their brand presence across multiple locations and the recognition of franchising as a lucrative business opportunity.

Amidst these challenges, there are inspiring success stories that showcase the potential of women in the restaurant industry.

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.

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.

There is a growing demand for clean label food options, with an increased focus on fresh and organic ingredients.

GenAI has the potential to redefine the future of QSRs by turning diner experiences into a sustainable advantage.