Around 60-70% of the brands focus on premiumization. Premiumization has been a real win for restaurants.
More than 150 branded F&B outlets have opened on national highways in the past two years alone, as per ICRA data, with Tier-2 adjacent cities…
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
The Indian bakery market is expected to grow at a CAGR of 9.12% from 2025 to 2033, reaching a projected value of USD 31.5 billion by 2033. Around 45-…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
Today, brands expect nearly 50% of their revenue to come from a mix of dine-ins and deliveries. The market size is estimated at ₹2,500 crore and…
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
Around 40-50% of restaurant brands in India are multi-brand restaurants who have successfully opened different brands in various locations.
Around 70-80% of the restaurant brands focus on authenticity in food as that defines the brand.
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments.
Around 60-70 per cent of Restaurant and bar guests now lean toward seasonal or concept-based menus.
Around 50-60% of the restaurants believe in retaining the staffs as it makes the job easier for them, rather than training a new employee from the…
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in…
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the years.
As per the reports, around 60% of the revenue of restaurants is from malls, metros, airports and shopping complex in India.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani spice mixes deliver the same flavors across all outlets. Even their iconic Kunafa is centrally produced to maintain uniformity.
Today’s consumer walks into a café or scrolls through an online menu with clear expectations. They know the difference between Arabica and Robusta, understand grind sizes, and ask questions about roast levels and origin.
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different cuisines and has a unique way of presenting themselves in the competitive market scenario.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait Anantwar and AHH’s CEO Panchali Mahendra.
By leveraging their public appeal and influence, celebrities attract a diverse audience seeking refined cuisine in a stylish setting. Whether a fine-dining experience or a high-energy venue, these restaurants offer a sophisticated fusion of food, ambiance, and storytelling.
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking at an everlasting experience.
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a twist.
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