India’s nightlife market is projected to grow around USD 4.64 billion by 2030.
The menu is crafted by skilled chefs, showcasing the essence of Lebanese and Mediterranean culinary traditions.
Sanctuary Bar and Kitchen introduces Celebrity Chef Sarah Todd as its Culinary Executive and Brand Ambassador. With her extensive culinary background…
Dil Foods that won Cloud-Kitchen of the year at 12th Indian Restaurant Congress hosted by Restaurant India and Franchise India Group, recently went…
Good customer service is important in the restaurant industry because it can determine the overall success of a business as happy customers generate…
In the world of food and entertainment, each trend becomes a chapter, and every experience is a brushstroke in the canvas of indulgence and delight.
The increasing prevalence of online searches, third-party delivery apps, and social media recommendations is reshaping the dining industry.
The key to flourishing is not just in the quality of food but in the art of personalization. As customers increasingly value experiences tailored to…
The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a…
There’s no denying that as Ayodhya becomes a focal point for cultural and religious gatherings, restaurant brands will look forward to more veg-only…
To achieve its target of 1,000 stores by 2028 the company will double its workforce to approximately 8,600 partners as it plans to enter Tier 2 and 3…
Vishnu Manohar is an executive chef in Manohar Groups, Manohar Group are undeniable leader in professional catering services in Nagpur &…
In 2024, a shift is expected, with natural sugar alternatives like jaggery and honey taking the spotlight. These nutrient-rich alternatives enhance…
Season’s new progressive menu continues to develop and carefully combine a symphony of tastes inspired by Indo-European aromas as well Japanese…
According to the industry experts, restaurant and bar workers have lost an estimated 2.3 million jobs, and, looking at the most recent projections, around one lakh eating establishments have closed permanently.
President of Hotel and Restaurant Association Nainital, Dinesh Shah said, "Tourism is a source of employment and livelihood for lakhs of people."
As per reports, packaging waste poses a serious threat to the environment. Over 70% of packaging that gets disposed is single use disposed on average in less than 15 minutes of use.
At Azuma Kara in New Delhi, desserts are always been in demand and when it comes to Asian desserts people just go wow for it.
"It is not viable for us to do business till 4 PM and rely only parcel and delivery," he added by pointing that 20 per cent of the restaurants were permanently closed in Pune in last one year.
It's important for all restaurant owners, workers, and managers to understand the causes and repercussions of foodborne illnesses.
For those who have their own delivery services, it can be super beneficial to support the customer base with authentic services rather than those relying on a third party delivery app.
The food-tech industry is expected to grow from $4 Bn to $8 Bn in next three years, a massive 25% growth rate.
It can also provide touch points so consumers understand how to interact with products, especially at a time when the customers are distracted.
One of the restaurant's cultural underpinnings is its environmentally conscious ethos, which draws from the use of eco-friendly packaging and mindful sourcing practices of high-quality, regional produce.
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