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.

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.

"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 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.

As per a recent report, getting people into the mall with good food often means they'll spend more. And, not just that transactions increase are much higher at malls that has quality food and beverage options.

Indian quick service restaurant industry revenue is estimated to grow by 20-25% in FY2024 over FY2023, driven by improving average daily sales (ADS) and store additions, reported ICRA.

Indian restaurants globally are also expected to serve more millet flour-based dishes in near future, given the health benefits of these multi-grains among the busy urbanites, a Singapore-based Indian restaurateur has said.

Karan Nohria is a young horse in a tearing hurry. He is always looking for ways to do something out of the ordinary and create a first mover advantage for his pandemic baby Silly, Mumbai.

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.

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

Food Safety mistakes are every restaurant's worst nightmare, at the same time, monitoring food safety is critical to the well-being of your customers, team and business.

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.