Zomato is a restaurant search and discovery service founded in 2008 by Deepinder Goyal and Pankaj Chaddah. It currently operates in 23 countries, including India, Australia and the United States.

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  • 3 million orders in a month
    Yes, we will keep telling you about every millionth order that we hit in a month. It means a lot to us, and we obviously can’t control our excitement.Lao Tzu once said, “A journey of a thousand miles begins with a single step", and just like that, we took our first step towards building our online ordering business in June 2015. Today, we have hit 3 million orders for the last 31-day period. It to...
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  • Introducing Zomato Skillet
    For the last 9 years, we have been heavily focused on understanding our users across the globe, and in helping guide them to great dining/ ordering experiences. We have also been rapidly improving our products to keep up with constantly evolving consumer needs and trends. We currently get over 90 million visitors a month across all platforms - consuming restaurant information, referencing content ...
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  • 5 Best Ways To Promote Your Restaurant
    If it improves business, then any small change or addition is valid. Be it in the restaurant industry or otherwise. Promotions make for a great way to bring back old customers and create a new pool of new ones. Everyone needs a hook to come into your restaurant. With fairly good food served in many … Continue reading 5 Best Ways To Promote Your Restaurant → The post 5 Best Ways To Promote Your Res...
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  • When MasterChef Judges Sat Down With Zomato’s Foodies
    MasterChef needs no introduction. We know how the original’s (British) spin off show in Australia took television by storm in 2009 and spread across the world like fire. One of MasterChef Australia’s largest viewership comes from India and the judges too have acknowledged it during their Indian trips. It was only natural for MasterChef India to take … Continue reading When MasterChef Judges Sat Do...
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  • Food Trucking Your Way Into The Business
    Food trucks have been on the rise in all major cities of the country. Simple and delicious food is their mantra. Owning a food truck isn't as difficult as it sounds. A few permits, a truck and a passion for food is what it takes. Many renowned food trucks today are growing their business and expanding across cities with multiple trucks. The post Food Trucking Your Way Into The Business appeared fi...
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  • 3 Ways To Ensure A Spotless Restaurant Kitchen
    A restaurant is expected to be spotless and hygienic. The kitchen in particular, has to meet high standards of cleanliness. After all, food comes from there and diners pay for it. Cleanliness is a part of service and every diner deserves food from a clean kitchen. Let's take a closer look on how you can maintain these high standards with a few key pointers. The post 3 Ways To Ensure A Spotless Res...
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  • 3 Tips To Be A Good Restaurant Owner
    You have the funds and everything else you need to open your restaurant. Or maybe you already have. Either way, have you asked yourself what next? How involved would you want to be in the operations? Do you want to give the reigns to the manager? There are different kinds of restaurant owners. From chef-turned-owners … Continue reading 3 Tips To Be A Good Restaurant Owner → The post 3 Tips To Be A...
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  • Why Your Restaurant Needs A Business Plan
    If you're going to start your own business, you need a business plan. More so if it is a restaurant. Understandably one of the most unorganized industries there is out there, even a restaurant needs a blueprint before opening its doors. What does a business plan do for you? Let's find out. The post Why Your Restaurant Needs A Business Plan appeared first on Zomato.
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  • Are You Planning To Open For Breakfast?
    Is breakfast on your mind? Open your restaurant up for breakfast service, or even better, start a breakfast delivery service. Given the popularity of traditional and quirky breakfasts these days, it's never late to be a part of the party. Today's busy professionals have no time to stop. Not for breakfast. Not when you have the option to serve them the best you have to offer. The post Are You Plann...
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  • How To Make The Most Of Festive Season
    As the festive season kicks off diners are looking forward to special food events at restaurants. To be able to execute such events, there are a few things restaurateurs need to keep in mind. Menu, duration of the promotion, entertainment element, marketing, budgets, and the likes. The post How To Make The Most Of Festive Season appeared first on Zomato.
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  • 5 Tips For An Effective Restaurant Menu
    A restaurant menu has to be clutter free, easy on the eye and profitable for you as a restaurant owner. Rule of thumb has been to triple the cost to make the dish which will cover your overheads. However, there are a few things you should bear in mind if you want to have an effective menu. The post 5 Tips For An Effective Restaurant Menu appeared first on Zomato.
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  • Want To Buy A Restaurant Franchise?
    Buying a franchise is very appealing to many people who want to get into the restaurant industry. It sure is a way to know your way around the business. Restaurateurs believe it is a good way to understand how a restaurant outlet is run and it can be of considerable help when one goes on to run their own establishment independently. The post Want To Buy A Restaurant Franchise? appeared first on Z...
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  • 3 Things New Restaurants Splurge On
    It's easy to get carried away during purchasing while setting up your restaurant. From decor to equipment, you can easily overspend and see how these purchases eat into your capital which could be used more effectively. Pulling your purse strings right at the beginning will help you cut the frills and save on a lot of money. The post 3 Things New Restaurants Splurge On appeared first on Zomato.
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  • Stand(ing) Alone Among Chain Restaurants
    Competing with chain restaurants is probably one of the biggest concerns of stand alone restaurants. Price points, service, offers are few of the aspects to factor in. However, it isn't impossible for an independent restaurant to stand strong amidst the giant chain restaurants. The post Stand(ing) Alone Among Chain Restaurants appeared first on Zomato.
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  • Picking The Right Spot For Your Restaurant
    It’s a given that there are several factors that lead to opening a restaurant. Should you open one where there are already a variety of restaurants open and running, or should you open one where there’s no sign of competition? There are a few more questions you should ask yourself before jumping the gun and opening shop at a location that you can afford. The post Picking The Right Spot For Your R...
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  • How To Build And Retain Healthy Workforce
    Previous generations were insecure about their jobs only because they feared being fired. It isn’t the case today--not in the restaurant industry, at least. People quit their job and jump to another one in a heartbeat if it offers them a higher pay, better benefits, so on. When there’s so much instability in staff hiring and retention, it is tiresome and almost impossible to focus on growing the r...
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  • Want To Open A Restaurant On A Small Budget?
    Don’t let your small budget come in the way of your big dreams. With a thorough business plan and removing unnecessary frills, you have great potential to kick start your restaurant dream. We spoke with Parry from Charcoal, Hyderabad for his insights and advice on opening small budget restaurants—his and partners' experiences and mistakes that made them better restaurateurs. The post Want To Open ...
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  • 5 Menu Pricing Tips To Increase Profits
    Every restaurant wants to break even and be profitable in a couple of years. What determines this is the menu - what you serve and what you charge for it. There’s no one way to go about menu pricing and to ensure it helps increase profit margins a great deal. Many restaurants roughly calculate actual costs and triple it to play it safe, while a others hike prices every few months to break even ear...
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  • Expansion On Your Mind?
    The restaurant industry still remains an unorganized one. To mention the obvious, it is also an unpredictable one. From big global brands from across the world wilting in the Indian market, to home grown local ones facing the heat and turning their stoves off with their dreams of expansion—the restaurant business hasn’t been kind. The post Expansion On Your Mind? appeared first on Zomato.
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  • “Once I get going, there is a momentum like a Bulldozer”
    Chef David Tozer of Nicli Antica Pizzeria, in Gastown, Vancouver, creates the perfect mix of traditional Italian fare, and local fresh ingredients. Serving Italian comfort favorites straight out of your Nonna’s kitchen, to more modern twists on the classic pies, made fresh to order. The post “Once I get going, there is a momentum like a Bulldozer” appeared first on Zomato.
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  • 25 Rapid-Fire Questions with Chef Matt Basile of Fidel Gastro’s
    Have you ever wondered what chefs snack on in the middle of the night, or which ingredient intimidates them in the kitchen? We got to the bottom of these two questions and more in a rapid-fire Q&A with Chef Matt Basile - the creative man behind Toronto based, street food brand Fidel Gastro's! The post 25 Rapid-Fire Questions with Chef Matt Basile of Fidel Gastro’s appeared first on Zomato.
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  • “I have been inside the kitchen since I was 14 years old – I am 28 now”
    Taking on the classic Italian cuisine in the chic and modern scene of Abu Dhabi, chef Giorgio is becoming a household name among the city’s foodies. This young chef calls the shots behind the scenes of the First Clique Restaurant & Café kitchens - in Dubai and Abu Dhabi. The post “I have been inside the kitchen since I was 14 years old – I am 28 now” appeared first on Zomato.
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  • “I think it’s a Chef’s ego to change your menu constantly”
    Vancouver based chef, Trevor Bird, and his cozy Kitsilano eatery, is definitely well known amongst the Vancouver foodie community. With access to local and fresh seafood, meat, and produce, Bird brings a new, and delicious take on farm-to-table style cuisine. The post “I think it’s a Chef’s ego to change your menu constantly” appeared first on Zomato.
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  • “Sushi is always different”: Vancouver’s very own Chef Tojo
    One of Vancouver’s most celebrated chefs, Chef Hidekazu Tojo is known for his innovative and avant-garde take on traditional Japanese cuisine. Credited as the inventor of the California Roll, Chef Tojo takes the art of Japanese cuisine to a new level by incorporating local and seasonal ingredients into his dishes. The post “Sushi is always different”: Vancouver’s very own Chef Tojo appeared first...
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  • Once the dish is done on reality TV shows
    Reality TV shows about cooking have now taken the prime-time slots. While many contestants (home-cooks turned chefs) have continued to live their dream of becoming pioneers in the culinary world, some of them have stuck to their original jobs while continuing to pursue their passion on the side. The post Once the dish is done on reality TV shows appeared first on Zomato.
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  • ‘A chef is a chef, there is no female word for it’
    Pastry Chef at Marque (Surry Hills, NSW, Australia) by Mark Best, Lauren Eldridge won the Josephine Pignolet Young Chef of the Year for 2015. Achieving so much at 25, we spoke to her about being a lady chef in a male-dominated kitchen and the divide between the pastry and the savoury. The post ‘A chef is a chef, there is no female word for it’ appeared first on Zomato.

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