Swiggy plans to raise Rs 11,000 crore through a new offering valued at Rs 5,000 crore.
Healthy foods like gluten-free diets or vegan food items are delivered by the food delivery services is making it convenient for the consumers to…
The dining out and food delivery boom in India is a multifaceted phenomenon driven by changing consumer preferences, technological advancements, and…
Aggregators are advancing their technology to bring in the accuracy of time. Previously, Zomato used to calculate KPT as the difference between the…
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The evolution and innovation in the food industry have made it all possible like ice creams are delivered along with dry ice to prevent it from…
In 2014 when we started the business, there were lots of on-demand apps that were coming across the world.
Restaurants that opt to embrace this technology don't need to invest in expensive tablets and screens that make self-ordering possible.
In an interaction with Restaurant India, Ishita Sudha Yashvi, Co-Founder, Cross Border Kitchens talks about changing food trends.
Food-tech players will use these funds to further expand their new businesses and continue to invest in grocery delivery, concierge services.
With no capital risk, quick payback period of less than 12 months, 3-5% rent to sales ratio, it surely is an infinite game of relentless execution.
And, as more and more brands are capturing this market, experts believed that the way forward for such platform and the ecosystem is consolidation.
When we started doing this work the whole idea was to get what is so different about Indian cuisine as compared to Italian or a Mexican cuisine in…
In 2017, two predominant models-restaurant marketplaces and cloud kitchens-evolved following the upheaval.
Providing an ever-broadening range of eating choices delivered right at the door, Foodservice aggregators are on a rise like never before.
Lesser risk is involved in the cloud kitchen franchise model; it requires low expenditure and is the high-profit-margin business.
Restaurant gets an order of price ranging between Rs.1000 - 1500 per order.
In conversation with Restaurant India, Munaf Kapadia, Chief Eating Officer, The Bohri Kitchen shares how unintentionally he got into food business, and thus changing the concept of Home Chefs in India.
Those looking to purchase a product or service today almost compulsively search online.
Rather than going to the grocery store to buy raw materials first and then cook them, customers can push a button and have their meal delivered in around 30 minutes from some of their favourite restaurants.
Delivery businesses may look as a lucrative space because of the attention it has gained in last two years from the investor's diaspora.
In an exclusive interview with Restaurant India, Badal Goel, Founder, Frsh, talks about his expansion plan.
Launching one of its kind digital global platforms for home chefs in India, Glutme.com is beginning its operations from Mumbai in March this year. Before the launch Nimeshh Pilla, Founder, GlutMe unveiled the future strategies to Restaurant India.
In an exclusive interaction with Restaurant India, Kumar Setu, Co-founder Petoo.in shares about their plan to raise $5 million from PE investors, targeting at a revenue of Rs 12 crore by next fiscal.
In an exclusive conversation with Restaurant India, Priyanka, owner of deliKitchen tells about providing a food eco-system where people can order home food at best prices in Delhi-NCR.
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