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.
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.
"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."
From Pune in 1989 to 109 doors across India and abroad today, Little Italy is now an umbrella brand of seven categories aiming for a sizeable share in FMCG
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:
The business models are diverse, from home cooks sharing their daily menus on their residential colony WhatsApp groups to operating entirely out of social media channels like Facebook and Instagram.
According to research, nearly 68 percent of small and medium-sized enterprises, including many eateries, have failed to recover owing to current gas prices.
Reportedly, the Indian ice cream industry was valued at approximately Rs.19400 crores in 2022 and is expected to grow at a CAGR of 17.5% between 2023-2028 driven by the expanding consumer demand for exotic flavours.
Though, for many innovation can be seasonality, a new way of doing things, experimentation at large or just a simply put menu but there's no denying that it's an integral part of the restaurant ecosystem.
The annual spending of middle-class households on Fast Food Restaurants in India's Tier II and III cities has grown by 108 percent in the last two years from Rs 2,500 to Rs. 4,500.
