A franchise system gives enormous experience and expertise in every single part of owning the Bar business.
The Studs Chain of bars was founded by Miten Shah & Abhilash Menon in Mumbai in 2017 and has grown to expand its presence across India with over…
One of the main reasons for this shift is the growing number of young professionals in India who are looking for ways to unwind and relax after a…
The USP of the space lies in the Madrix controlled ceiling light which is synced with the music that completely turns around the space in the night…
The bar with its gold-lit backdrop shines as the centerpiece, and the separated yet cozy booths with dim lighting provide that intimate dining…
The 350-seater lounge also presents a thoughtfully crafted menu by Chef Vicktar Ghosh, featuring innovative dishes from a variety of world cuisine…
The finely curated menu by Chef Pawan Bisht is a diverse and vibrant multi-cuisine menu that caters to a global palate.
For diners, however, the appeal of happy hours won't go away so easily. Those discounts afford an opportunity to sample the fare at a hot new…
Besides dine-in, Zobet is also offering delivery of its well-curated menu, via aggregators like Swiggy & Zomato.
Inspired by traditional 'Irish taverns', Vertex reimagines the age-old watering holes that have defined Kolkata's tireless spirit.
With these changes, Dragonfly becomes the first restaurant in India, to change its interiors suiting the current scenario along with safety measures…
Apart from regular measures like wearing face masks, gloves and hand washing, the bartenders have been given a long list of SOPs to follow.
With addition to the alcohol as offering Restaurants, bars look at doing at least 40-50% of the pre-covid sales that will mean overcoming our losses.
Hitesh Keswani, owner of Silver Beach Hospitality - Radio Bar, Estella, Silver Beach Cafe, Copa, Sirocco, The Terrace and Jantar Mantar and Nom Nom…
Talking to Restaurant India Ashish Mehta, Co-Founder, Bombay Cocktail Bar, Blanco, Oheka and February 30 shares about restaurants business post Covid-19 world.
In an interview to Restaurant India Akriti Agarwal, CEO, Thirsty Beer talks about running a restaurant business.
While we all agree that the consumer now is very well 'consumed', we still only have had a drop in the ocean in terms of bars and cocktails.
Every place that is doing good business or is popular has one or two signature dishes.
At the same time consumers are becoming more savvy and interested in these craft offerings and new restaurant concepts are being developed around them.
Contemporary cocktail-making is one of the most creative and lively professions in the hospitality industry.
Um Doiss Tres sets the desired ambiance for a sociable and relaxed evening.
With a 400-person capacity the venue is designed by renowned New Delhi-based interior architects Chromed Design Studio.
In an e-mail interaction with Restaurant India, Simant Tyagi, Co-owner, Hyjack talks about his idea behind establishing a resto-bar of his own.
Going by the industry analysis Bengaluru was one of the first city to set up the pub and nightlife culture in India.
Copyright © 2009 - 2025 Restaurant India.