From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
Event & Sessions
Explore Upcoming Events And New Age Agendas
17 May 2025 - YASHOBHOOMI, India International Convention and Expo Centre, Delhi
Startup Summit 2025
17-18 May 2025 - YASHOBHOOMI, India International Convention and Expo Centre, Delhi
Franchise India 2025 Delhi
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The food industry is undergoing significant transformation, driven by trends like sustainability, food technology, health-conscious dining, and…
Fast-food chains frequently utilize bright colors like red and yellow to pique customers' appetites and energy levels, whereas fine dining…
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
Virtual reality (VR) and augmented reality (AR) technologies enable chefs to teach new culinary techniques and provide comprehensive kitchen training…
Use a “first in, first out” (FIFO) system to ensure older items are used first. Label food with dates to keep track of freshness and expiration.
The evolution of theme-based restaurants in India reflects changing consumer preferences and a growing appetite for unique dining experiences.
According to a recent report by Swiggy, Breakfast is the golden hour for vegetarian orders, with over 90% of breakfast orders being vegetarian.
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
As the quest for novel dining experiences intensifies, several innovative concepts have gained traction, redefining how we perceive and enjoy food.
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape, where innovation meets tradition in the quest to capture the essence of the monsoon season on every plate.
Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:
According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by 2028.
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
Online food delivery is estimated to grow at 18% CAGR, penetration to rise from 12% in 2023 to 20% by 2030.
To meet the evolving needs of customers and improve efficiency, restaurant owners should invest in new technology to stay current with industry trends.
The packaging industry is increasingly turning to biodegradable products in response to health concerns and the inefficiency of plastic reuse.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
In a brave business move that combined their strong entrepreneurial drive with a passion for great cooking, the talented pair of Amritanshu Agrawal and Dr. Priyanka Gupta, well-known for their commitment to creative cooking in the food and drink business, took a big step outside their usual boundaries.
Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses.
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