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.
Experience and fun are the foremost things at any restaurant.
In an exclusive interview with Restaurant India, Jaspreet Madaan, Owner, The Classroom talks about the idea of starting a concept restaurant.
Rahul Bajaj, Director and Conceptualizer at Out Of The Blue and Deli By The Blue talks about the change in hospitality trend during the pandemic.
The craft spirits market has grown 19% per year since 2015 and is forecasted to grow by 15%-20% per year through 2022.
In an exclusive interview with Michelin Star Chef Stephane Gaborieau from France, Restaurant India talks about food trends.
In the nightlife business a restaurant has to overcome several odds to get the cash flow.
The city is also seeing mushrooming of many All Day Dining place which will dish out delish breakfast, lunch and dinner, contemporary restaurants.
The restaurant is fronted by a narrow porch with a range of seaters placed along that to serve as a prelude to the interiors.
It's not just the one person standing behind the bar but the whole team to sit and hash out ideas on how to promote sustainability.
It is nestled in the courtyard seating under the open sky making it perfect for an amazing al-fresco dine-in experience.
Copyright © 2009 - 2025 Restaurant India.