As per reports, India pub, bar, cafe and lounge (PBCL) market is expected to exhibit a CAGR of 13.8% during 2022-2027.
The demand for alcohol delivery will only continue to grow as the expectation for convenience climbs ever higher. To take advantage of this trend,…
With these changes, Dragonfly becomes the first restaurant in India, to change its interiors suiting the current scenario along with safety measures…
Last year, we have seen more and more people adopting healthy living style by focusing more on local, regional and plant-based products.
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.
The restaurant owners and chefs have to be very careful by making sure that they are keeping these kind of things in sink.
Going by the industry analysis Gurgaon, after Bengaluru is becoming one of the first few city to set up the pub and nightlife culture in India.
Donning a chic interior pallete, Anardana surprises almost everyone with its ambience that speaks of subtlety, class, and antiques that exudes Charm!
This is the third outpost in India, after Bengaluru, and Mumbai (Lower Parel).
The interior design of this courtyard restaurant club is in absolute consonance with the architecture of its shell creating just the right vibe of an…
In an interview to Restaurant India, Ajit Singh & Arpan Gupta, Founders, Detroit Garage Bar & Kitchen shares their biz idea.
Placed in a very quirky setting, it is a marvelous sight for anyone who enters the restaurant.
In an interview with Restaurant India, Charu Vashisht Sahni, Owner, Time Machine talks about opening Noida's biggest bar.
In an email interaction with Restaurant India, Chetan Kaushal, Co-owner, Karma Kismet talks about his journey into the food industry.
In an interaction with Restaurant India, Chaahat Jain, Founder, CJ's Fresh talks about the idea of starting fresh.
In a telephonic conversation with Restaurant India, Gaurav Aggarwal, Owner, Hudba Lounge talks about his idea of collaborating his passion for music…
In an exclusive interaction with Restaurant India Shreyas Patel talks about the bartending concept.
In an interaction with Restaurant India, Divij Bajaj, Owner, Headphones Lounge talks about his idea of establishing a full time silent disco.
Talking to Restaurant India, Prasanna Kumar, CEO, The Brew and Barbeque talks about brewing fresh beer and food.
Microbrewery is growing at 20-25 per cent year on year.
In conversation with Restaurant India, Pravesh Pandey, Big BrewSky talks about creating a nightlife destination.
In an exclusive interview with Restaurant India, Rohit Mann, Managing Director, Raise the Bar talks to us about the importance of food and beverage…
The Nehru Place outlet boasts of a fantastic outdoor seating area
Craft beers have a long way to go and also a bunch of challenges to overcome.
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