Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
Our goal was to create a music-driven experience and educate the audience around it
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting…
Whether you run an upscale fine-dining restaurant or manage a fast-food franchise, you’ve seen the difficulties that come with hiring and maintaining…
To meet the evolving needs of customers and improve efficiency, restaurant owners should invest in new technology to stay current with industry…
To ensure optimal kitchen efficiency, kitchens at Fig are efficient because of designated people within the team to ensure sourcing and production…
The importance of technology has been widespread and is highly accepted by Hospitality industries and their owners in today's time.
In their newer avatar, it plans to replace the fine dining concept with fun dining that offers a sensory extravaganza.
More and more women are joining the bandwagon and pursuing their dream leaving behind the four walls.
Restaurants are exploring significant changes in the layouts, with a focus on limited social interaction between the patrons, the chefs and the attendants.?
Once the lockdown ends it may have an effect on the employment of the majority as businesses will be focusing on coping up with their losses.
If you don't have a differentiated product you are dead, me too product you are dead.
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the first floatel restaurant in the country.
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
In an exclusive interview, Harshavardhan Neotia talks about creating a smart dining experience with Uno Chicago Bar and Grill India.
In conversation with Restaurant India, Inderjeet Singh Banga, Founder, Pirates of Grill, Prankster, Pra Pra Prank shares the exciting journey of being in the business, running it successfully and taking it further through the franchising route.
Having the right number of employees, or trying to run your business with less staff will hardly make sense.
Customers in smaller cities relate and connect with a brand as people get emotionally attach.
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