Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because at the end of the day you're feeding people.
Restaurant industry is one and a half size of Indian railways, two times the size of whole Info Tech sector and seven times the size of hotel business.
It is prerequisite to go out, explore and get things on your way because that is how a brand builds. One has to get his hands dirty, if not now. When? If not you. Who?
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more 2017 and improvised.
In an Exclusive Interview with Restaurant India, Chef Ramanpreet Singh, Executive Chef at Park Plaza Chandigarh - Zirakpur shares his valuable experience in Food & Beverage Industry.
Law obviously has heavy concentration on food safety and distribution, it is also subject to laws such as the Nutrition Labelling and Education Act of 1990 (NLEA) and the Food Safety Modernization Act of 2010 (FSMA).
In an exclusive interview with Restaurant India, Chef Vibhuti Bane, Corporate Chef at Delightful Foods Pvt. Ltd talks about his journey and experiences in food industry.