According to the industry analysis and experts, North Indian is the highest preferred cuisines at 28% followed by Chinese at 19%.
Restaurant business has always been an industry depending heavily on consumer preferences.
People generally recognise that food experience involves eating, but it involves lots more innovation.
In an exclusive interview with Restaurant India, Piya Bhattacharya and Anirban Bhattacharya share their experience about how they keep experimenting…
FMCG industry which is one of the major contributors in overall GDP is going to be the topmost industry being benefited from GST.
?In an exclusive conversation with Restaurant India, Sandeep Jain, Owner, Eleven Course Restaurant shares insights about the idea of opening a fine…
Even if we do not operate 24x7 and are allowed to operate till 2am or 3 am it will make a lot of difference.
One of the popular Tea Cafes, Cha Bar, has introduced its latest offerings, extending its menu. The latest range of exquisite food promises to give…
Many a times people share negative reviews to get free meals and it becomes very difficult to manage it.
The Proven playbook of launching a restaurant in India—from choosing the right business model and securing licenses to building a powerful brand and…
The Confederation of Indian Industry (CII) estimates that the food processing sectors have the potential to attract as much as US$ 33 billion of…
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
In an exclusive interview with Restaurant India, Nilesh Shah, Co-founder Fusion Resto shares his opinion about changing segments in food and beverage…
According to a survey by Franchise India, 34% of the people eat out two to three times a week, while 27% eat once a week, about 11% eat three or more…
Given the current scenario, there is a steady increase in the importance of overall experience in totality, rather than just the dishes and beverages.
Emergence of new trends, new technology and everything else has increased the competition.
?In an exclusive interview with Restaurant India, Dietmar Kielnhofer, General Manager, JW Marriott Mumbai Sahar talks about his journey in the field…
We're still trying to figure out the licenses required. The biggest issue is no clear legislation.
"Great things in business are never done by one person. They are done by a team of people."
According to a study, India's Food and beverages industry expanded at an average annual pace of 24 per cent and reached INR 3.8 trillion.
The place adopts its name from the Turkish word for 'peace', Baris, becoming a peaceful Epicurean retreat from the noise of the city.
Whether the student body outnumbers the local population or only makes up a small percentage of it, students are the ideal target for food shacks.
Oriental Cuisines was one of the few brands to start the concept of food courts in India. Talking to Restaurant India, Reynold Fernandes, CEO-…
In an interview to Restaurant India, Yogesh Magar, Owner- Wah Marathi shares about starting a 'Marathi' only restaurant.
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