The psychology behind menu design goes beyond mere listing; it involves strategic placement, language choice, and even the use of imagery.
A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to…
According to an IMARC report, in the fiscal years 2023-2028, the Indian food service market is expected to grow at a CAGR of 12.58%.
From keeping local, natural and homegrown at the forefront to rise of plant based items on the menu and eventually brands trying hands on mock meat…
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The space also boasts a stunning ceramic utensil wall installation by Claymen, which adds an element of artistry and craftsmanship to the environment.
The hospitality industry stands on 3 Rs: Reward, Recognition and Relevance, and if you do not follow these then it is difficult to sustain itself in…
With 5 more outlets in pipeline to be launched together across Delhi by December 2021, the brand aims to align liquor purchase and consumption at the…
Most of the places offering in-car dining has the provision to park at least 10 to 15 cars at a time.?
Mumbai and Pune that opened up last week have seen a promising 10 fold increase in diner count compared to the previous week's numbers.?
Delhi, Bangalore and Hyderabad, more than 2/3rd of consumers are still not ready to dine out at this stage, says 5th Element Hospitality Report.
ACDR segment in India is estimated to be at INR 60,255crore in 2018-19.
The interior design of this courtyard restaurant club is in absolute consonance with the architecture of its shell creating just the right vibe of an…
For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind, before opening a casual dining…
There is a sudden rise in the home based models and popup in the restaurant business.
As many Asian street food fans know, much of the traditional food from across the Asian continent contains fish, oyster or meat-based products.
In an interaction with Restaurant India, Anurag Katriar, ED & CEO, deGustibus Hospitality talks about open air spaces.
In an interview with Restaurant India, Pavan Jambagi, Founder & Director, Carnatic Cafe shares the idea of starting a classical restaurant.
In a tete-a-tete with Restaurant India, Varun Kapur, ED, K Hospitality Corp shares how restaurants can bring experience in dining.
Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.
In an interaction with Restaurant India, Sameer Lamba, MD, Kwal's Group talks about expanding IHOP to India.
In a telephonic conversation with Restaurant India, Parvesh Singh, Co-Founder- A Grill Company talks about the idea of launching a molecular grill restaurant.
In an interview to Restaurant India, Jaideep Anand & Gundeep Anand owners at Tamasha talk about their expansion plan.
In an interview to Restaurant India, Ambar Mehrotra of Whistling Duck talks about idea of opening his own restaurant.
In a tete-a-tete with Restaurant India, Shiv Karan Singh, Owner, Circus talks about his new ventures and plans to grow the brand.
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