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The performance reflects continued momentum in India's organised quick-service restaurant sector, with operators focusing on affordability, digital adoption and network…- By - Saptopriya Ghosal
- Jul 30, 2026 / 1 MIN READ
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The opening reflects the growing interest in wine-focused hospitality concepts in urban markets, where operators are increasingly creating formats aimed at making wine more…- By - Saptopriya Ghosal
- Jul 30, 2026 / 1 MIN READ
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The festival reflects a growing focus within airport hospitality on regional Indian cuisines as operators look to offer travellers more locally inspired dining experiences.- By - Saptopriya Ghosal
- Jul 30, 2026 / 1 MIN READ
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The High Court is expected to examine whether the FDA followed due process before suspending the restaurant's licence while also considering the food safety concerns…- By - Saptopriya Ghosal
- Jul 30, 2026 / 1 MIN READ
Article
In today's restaurant business, one principle matters most: revenue attracts attention, profit drives growth and cash flow ensure survival.- By - Vijetha Iyer
- Jul 30, 2026 / 7 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
Successful restaurant expansion depends on understanding local demographics. Every concept attracts a different customer base, making location…- By - Vijetha Iyer
- Jul 29, 2026 / 7 MIN READ
For years, food waste in hospitality was seen as an environmental issue. In reality, it’s a major hidden profit leak eroding margins and inflating…- By - Vijetha Iyer
- Jul 28, 2026 / 8 MIN READ
As per reports, Restaurant EBITDA margins typically range between 10% and 18%, depending on format.- By - Nusra
- Jul 28, 2026 / 8 MIN READ
What's Hot
Chatbots give restaurants a practical way to build those channels, engage customers more effectively, and retain more value from every order.- By - Saptopriya Ghosal
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In today's hospitality industry, broths are no longer just the foundation of great cooking—they are becoming the foundation of smart business…- By - Saptopriya Ghosal
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For many popular restaurants, the goal is not to become the biggest brand in the market. It is to remain the best at what they do.- By - Saptopriya Ghosal
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As flavour continues to bridge craftsmanship, creativity, and consumer expectations, it will shape the future of premium spirits in India—one…- By - Saptopriya Ghosal
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It is about building systems that can deliver the same experience repeatedly, efficiently, and at scale. For restaurant operators looking to expand,…- By - Saptopriya Ghosal
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People
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Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.
- By - Nusra
- Jul 30, 2026 / 10 MIN READ
In an exclusive interview to Entrepreneur's Restaurateur, Sanjay Anand MBE, Chairman and Founder, Madhu's talks about the growing prominence of Indian cuisine in the global market.- By - Nusra
- Jul 27, 2026 / 7 MIN READ
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch.- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
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