Industry Trends

Articles about industry trends in the UK curry industry

Local sourcing isn't just trendy — it's good business. How to build supply partnerships with farmers near your restaurant.

Plastic takeaway containers are on the way out. These eco-friendly alternatives keep your curry hot and your conscience clear.

Some UK curry restaurants are achieving near-zero waste. Their innovative approaches are good for the planet and the bottom line.

After years of decline, the curry takeaway is making a comeback. New models, better packaging, and a post-pandemic appetite.

Gas and electricity bills have soared for restaurants. Here are practical ways to cut energy costs without cutting corners.

Monthly curry subscriptions are growing fast. Predictable income, reduced waste, loyal customers — here's how to start one.

Gen Z eats differently, orders differently, and discovers restaurants differently. Your curry house needs to adapt or miss out.

AI isn't science fiction for restaurants anymore. From automated ordering to predictive stock management, it's already here.

Thousands of curry restaurants have closed in the last decade. Understanding why is the first step to making sure yours survives.

No dining room, no front of house, just cooking and delivery. Ghost kitchens are reshaping the curry business model in the UK.

Being on Deliveroo isn't enough — you need to rank at the top. These optimisation tips will boost your visibility and orders.

TikTok isn't just for teenagers. Curry restaurants are going viral and booking out with these simple video content ideas.