As India’s dining scene continues to evolve, one thing remains constant: Rohit Khattar’s unwavering commitment to excellence, innovation, and adaptability.

From thematic art displays to live music, storytelling events, and culinary theater, restaurants are creating immersive spaces where food meets culture.

Attention to detail is very necessary as it will lead to long-term association with the guests and worth of mouth will improve the sales of the hotels.

Yet, amidst the glitter and shine of modernity, there’s a quiet shift happening. More and more, people are seekingspaces that offerserenity—a return to thenatural.

The narrative of growth in India’s retail sector is no longer confined to its major metropolitan centres.

In an exclusive interaction with Chef Adwait Anantwar, Chef Partner at the popular restaurant INJA from Atelier House Hospitality talks about creating uniqueness and creativity in his restaurant.

According to one digital analytic platform 41 percent restaurants don't ever make any store level profitability and shut down within three years of opening.

The city’s emphasis on developing world-class infrastructure has made it an attractive location for setting up both retail outlets and production facilities.

The market for vegan food has expanded significantly in recent years. At a 13.1% compound annual growth rate (CAGR), it will increase from $24.58 billion in 2023 to $27.8 billion in 2024.

Projections suggest that by 2024, the market will reach a revenue of $15.1 billion, with an anticipated annual growth rate of 6.10 percent from 2024 to 2028.

While cloud kitchens offer numerous benefits, they are not without challenges. The lack of face-to-face guest interaction can pose a hurdle to build a brand identity.

Running a restaurant is never easy, regardless of location, and the challenges are often similar worldwide.

Biryani has firmly established itself as the most-ordered dish on Swiggy, amassing an impressive 7.6 crore orders in the last 12 months.

Whenever I come back to India my heart is filled with joy and happiness to see how the hospitality industry is growing and progressing.

West Bengal has received investment proposals worth INR 2000 crore in the food processing sector.

According to a recent report by Google and Boston Consulting Group (BCG), the Indian food delivery industry is projected to grow from $4 billion in 2019 to over $8 billion by 2023.

This growth in the F&B sector will not only cater to the increasing number of visitors but also enhance the overall appeal of Jaipur as a vibrant and dynamic tourist destination.

Instead of a full-scale overhaul, Indian QSRs could implement digital solutions gradually, starting with mobile ordering and loyalty programs, allowing for smoother transitions and customer adaptation.

According to estimates by the Confederation of Indian Alcoholic Beverage Companies (CIABC), Indian single malts accounted for approximately 53 percent of total sales in 2023.

Catering has become a vital part of the revenue strategy for many cloud kitchens and traditional restaurants. By diversifying into catering, these businesses can mitigate risks associated with fluctuating dine-in customer volumes.

The transformation of marketing in Indian restaurants is a testament to the power of digital strategies and data-driven insights.

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.

Restaurant India spoke to Dhruv Agarwal, Director, Stahl by Autopress India, one of the pioneer in the cookware industry with over three decades of experience and found on how the brand is redefining people's expectations of cookware.

Restaurant India spoke to the culinary experts and enthusiasts to observe what culinary revolution lies ahead.

According to reports, 1,400 new restaurants have opened in the city over the past six years, cutting across various price points and formats.

The burgeoning trend of theme restaurants is reshaping India's hospitality scene, offering diners not just a meal but an immersive experience.

This push for healthier eating isn't just happening in restaurants. Online food businesses like FreshMenu and Grow Fit are popping up to meet people's demands for food that's good for them.

DMCC plays an important role in this growth story through its dedicated ecosystems, namely the Tea Centre and Coffee Centre.

For decades, the allure of street food has been its accessibility, affordability, and authenticity.

Regular and thorough training sessions are essential for preparing staff to handle emergencies effectively, yet many establishments cut corners, viewing such training as an expendable cost.

The emergence of home chefs as formidable competitors to traditional restaurants marks a pivotal evolution in the dining industry, showcasing a strategic shift towards low-budget investment with potentially high returns.

Traditionally, cafe and retail spaces have often been associated with coffee shops selling their in-house brands such as Roastery House or Blue Tokai.

It is crucial to emphasize efficiency and optimisation in operations to maximize cost margins.

From personalized ordering experiences to streamlined logistics and delivery operations, digital innovations are reshaping every aspect of the bakery industry.

In an interaction with IrecWire, Tushar Bhandari, Whole Time Director, AABL talks about the growth of craft beer market in India.

A recent Nielsen study revealed that 73% of Gen Z respondents consider sustainability when making purchasing decisions, and 69% are willing to pay more for ethically sourced products.

As trends evolve and guest preferences shift, hotels must remain agile and innovative.

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.

The ongoing commitment to innovation and the adoption of cutting-edge technologies not only enhance operational efficiency but also influence how food is prepared, packaged, and ultimately delivered.

This trust has shifted marketing budgets, with 73 percent now allocated to nano, micro, and mid-tier influencers due to their relatability and audience trust levels.

An impactful innovation in this realm involves the integration of indoor gardens and vertical farming systems into restaurant interiors.

The utilization of data analytics is playing a pivotal role in personalizing the customer experience.

Airports across India are now increasingly home to a variety of F&B outlets, shifting focus from traditional retail to more diverse and sophisticated food options.

According to a report by Skift, job postings in the restaurant sector have seen a remarkable 66 percent increase from June 2022 to June 2023.

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.

The bakery products have long been basic food products for human nutrition. The convenience, accessibility and nutrition profile associated with them are the major factors of their sustenance in the modern market.

Restaurants are now more inclined to celebrate this diversity by offering a wide range of regional dishes.

With the emergence of fine waters in the global hospitality scene, its imperative or rather just a matter of time that restaurateurs will have to up their game when it comes to water.

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.

The foundation of Millets of Mewar's culinary prowess lies in the meticulous selection of locally-sourced, raw, vegan, and exceptionally fresh ingredients.

There is a growing demand for clean label food options, with an increased focus on fresh and organic ingredients.

By analyzing customer data, restaurants can send personalized promotions and discounts to individuals based on their past preferences and behavior, enticing them to return.

At this point of time currently QSR space is not only about food. It is more of an experience that we deliver to the consumers.

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.

One key aspect that contributes to success in small Indian metros is the strategic choice of location.

As legal battles persist and industry perspectives differ, consumers should be educated about their rights and choices.

"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."

Amid these challenges, culinary experts are finding innovative ways to manage their costs without compromising on quality.

One of the key factors in making an ice cream business successful is product excellence. Crafting delicious and high-quality ice cream is paramount.

These platforms offer breweries an unparalleled opportunity to cultivate brand awareness, engage with their desired audience, and establish a robust online presence.

Traditional paper menus have become outdated and interactive digital displays, allowing customers to browse through a visually appealing and user-friendly interface have gained preference and popularity.

Foodtainment experiences, with their visual appeal and interactive elements, provide shareable moments that can generate online buzz and attract a broader audience.

In recent years, the Indian food and beverage industry has experienced a roller-coaster ride, especially for mid-scale restaurants with investments ranging from 5 lac to 25 lac.

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.

Nightlife business has undergone significant alterations and evolved dramatically, largely thanks to social media.

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.

"Oh, Roxie is my love - it is born from my story of meeting a beautiful lady who taught me life lessons when I was young."

Start-ups are challenging the doyens of baking with new goods and fresher concepts every day.

The improved connectivity and increased footfall along highways have provided a conducive environment for restaurants to expand their operations.

The Indian restaurant industry has witnessed rapid growth, both domestically and internationally, with establishments embracing technology to cater to a wide range of customer preferences.

As per Statista's findings, the coffee industry in India is valued at $808 million and is projected to exhibit a compound annual growth rate (CAGR) of 8.9 percent from 2020 to 2025.

As stated in the Godrej Food Trend Report 2023, the prevalence of pop-up events in the culinary world is not a passing trend but a lasting phenomenon.

We've already crossed the 600 crore business and on the verge of hitting 700 crores in the next couple of months.

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.

Chekuri, together with his business partner Mitesh Patel lead the deal as they aim for 150 outlets in the next 5 years across several US cities.

With the rise of digital platforms and social media, advertising has become more accessible and widespread. However, this raises the question of whether there should be a regularisation of restaurant ads in India. 

There is a widespread appreciation for regional flavors and traditional dishes, resulting in a larger customer base.

The vintage decor wave sweeping through Indian restaurants can be attributed to a collective yearning for nostalgia.

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.

With disposable income on the rise, people are willing to spend on food that appeals to their taste buds.

According to Oracle's Restaurant Scene 2022 global survey, 87% of consumers said that transparency from restaurants about their sustainability initiatives is essential.

Several food tech companies are using AI in food production for increasing on-demand meals, personal chefs, and grocery and food delivery services.

With the launch of stand-alone restaurant Lupa, Chef Manu Chandra plans to put the hospitality and generosity back into fine dining experience.

Independent restaurants closed an average of 7.5 hours a week more in 2022 than in 2019.

The success of any organization in the industry depends on the quality of its workforce, which is why investing in their development is crucial.

According to experts, the cloud kitchen market in itself will become a $2 billion industry in India by 2024, as compared to $400 million in 2019.

Ice Cream is now considered one of India's most popular desserts growing at a staggering CAGR of 17.5%, with sales slated to almost triple to INR 508.4 BN by 2028.

Momo, which is considered to be the number one street food in India, is estimated to be close to $2.7 billion market. Nearly 97 percent of this is unorganised.

Not only is this, with average volume per person in the beer segment expected to amount to 3.39L in 2023, there is lots of opportunity that this sector has with new age bars, brewery, home grown beer brands popping up all across the country.

Virtual kitchens offer several advantages over traditional restaurants. For one, they have lower overhead costs since they don't need to invest in a front-of-house space, furnishings, or staff.

In an exclusive Chef Vaibhav Bhargava, Partner, CHO- Vietnamese Kitchen & Bar, New Delhi talks about local sourced ingredients, freshness of foods

According to a report published by the National Restaurant Association of India (NRAI), the restaurant industry has been witnessing a sharp decline in the footfall of customers, which has affected the revenue of restaurants across the country.

In an interaction with Retailer Magazine, Varun Kapur and Karan Kapur, Executive Directors, K Hospitality talks about celebrating the culinary legacy of 50 years and expansion plan: