Getting new employees up to speed quickly and efficiently is not only a good idea but also a requirement for success in the fast-paced, high-pressure…
A good commercial refrigerator is essential in the restaurant business. It is the backbone of food safety, quality, and profitability. Every…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in…
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
How Ancient Stone Flames BBQ & Grill is providing a lava stone grill experience that’s taking India by storm.
Learn essential strategies to calculate and optimize your restaurant's food cost percentage. Get practical formulas, industry benchmarks, and…
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
Sarava’s six distinct zones offer a variety of atmospheres, from the cosy Maria’s Café, ideal for quiet moments, to the lush hideaway of The Nest,…
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods &…
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with…
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its prestigious dining guides.
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025 in this segment.
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
With more people now coming to Goa, the vibrant restaurant business will pick up sharply with high demand for its multi-cuisine culture in post-pandemic times and the upcoming holiday season.?
However, as far as a strict dress code is concerned, maybe it's time to evolve. But, for many, it's a long road ahead. So how do the nightclubs think of dealing with the issues of not rejecting people with certain attire, predominantly the ethnic?
A fast and stressful life resulting in a rising number of food and beverage businesses have begun to offer pre-packaged or customized at comfort zone experiences to appeal to customers.
However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these establishments or one who have completed at least 98 days after their dose.
The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be put in place to keep the business, employees and customers safe.?
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
In conversation with Amuleek Singh Bijral, Co-founder and CEO, Chai Point, who shares the secret of success for his brand.
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