In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
Complementing the food is Saturday Chapters — a ground-breaking cocktail program that introduces a new narrative every two months.
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
Dining today is no longer about just eating—it’s about being entertained.
Quality not only builds trust but also creates distinction, helping a brand stand out from the crowd in a highly competitive industry.
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
With over 1.4 billion consumers, a rising middle class, and a youth demographic that dines out or orders in at least 4–6 times a month, the appetite…
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
For Chef Kunal Kapur, the launch of Pincode in Mohali isn’t just another stop in a storied career. It’s a return. A full circle. A quiet, emotional…
The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
The food menu, designed to complement the drinks, showcases internationally inspired dishes crafted by co-founders with Michelin-star backgrounds.
A collaboration between Sunny Leone, Actor and Entreprenuer; and Sahil Baweja, Director, Singing Bowls Hospitality has spelled magic in Noida’s…
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The 45-cover restaurant is split between two levels. The lower floor houses a coffee bar, a wine and cheese room, a retail section.
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