16 guides from The Paxika Blog.
Starting a restaurant
Delhi dropped the police eating house licence and turned the MCD health licence into a deemed one. Here is what a new restaurant still needs, and in what order.
Starting a restaurant
Mumbai's approval list changed little while Delhi's shrank, and food safety inspections tightened in 2026. Here is what a new restaurant needs and in what order.
Starting a restaurant
Bengaluru split into five corporations in 2025, enforces a Kannada signboard rule, and has frozen new bar licences since 1992. Here is what a new restaurant needs.
Starting a restaurant
After the Arpora fire, every Goa approval is read more closely. Here is what a new restaurant needs, from panchayat to pollution board, and how to plan for the season.
Starting a restaurant
The right offbeat town is not on a travel list. It has long visitor stays, locals for the quiet months, reliable supply and state rules you can work with.
Starting a restaurant
Independent restaurants that did well lately tested small, found a second way to earn, made their best cooking easier to reach and watched a few numbers closely.
Starting a restaurant
Opening goes faster when you order the work by lead time, not by tidiness. Ten steps, four decision gates and the paperwork to start first.
Starting a restaurant
A single headline figure for the cost to open a restaurant hides more than it shows. Here is the line-by-line structure, the reserve most budgets leave out and a way to price delay.
Starting a restaurant
A restaurant business plan is read by people with a short list of questions. Lead with the answers: what you are asking for, what it buys, who runs it and how it survives a bad year.
Starting a restaurant
A restaurant concept is a set of promises that the room, the menu, the price and the team all have to keep. Seven questions to test them before a lease makes them expensive.
Starting a restaurant
There is no single normal restaurant profit margin. There is a margin your format, rent and labour model make possible, and a few warning signs that show it slipping before the bank balance does.
Starting a restaurant
Eight ways to fund a restaurant, matched to the costs they suit. The usual mistake is using one source for every line of the budget.
Starting a restaurant
A restaurant lease is a long commitment that gets tested three ways: when you succeed, when you struggle and when you sell. Here are twelve clauses to read twice, sorted by the moment they bite.
Starting a restaurant
Your opening date is set by the slowest approval, not by the length of your to-do list. Here is a 90-day, week-by-week checklist built backwards from the tasks that cannot be rushed.
Starting a restaurant
A soft opening is a rehearsal and a grand opening is an announcement. Mixing them up means your first mistakes become your first reviews. Here is how to sequence the two.
Starting a restaurant
The famous 90 percent failure figure is not supported by the data. The real risk is structural: fixed costs, the wrong site and no exit plan. Here is how to design against each one.
