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…
Conscious consumerism is driving a shift towards sustainable and eco-friendly travel options.
The survey also claimed that Delhi-NCR will lose Rs 200-250 crore in just one night.
Though, HRAWI has asked its members to gear up for early celebrations, it is expecting an extension of the time from the government.
Standard hygiene and basic cleanliness was always considered by food businesses. But post Covid the situation is a little different.
The menu at Burma Burma has constantly evolved over the years and reflects the delectable fusion of treasured family recipes.
Cloves restaurant in Ahmedabad, Gujarat came up with India's first Techno-Dining Experience.
Restaurants are expected to be asked to maintain a distance of 6 feet between two tables and follow personal hygiene protocols.
Heightened health consciousness, increasing awareness around eating right, and a growing demand for food amongst urban Indians are some of the reason.
As people prefer home-cooked food, so they have been going for those food-items which are healthy, easy to cook and satisfy their taste buds.
With a lesser section of the consumer base venturing out to dine, each restaurant with an attached bar will now, have to up their game in delighting…
Bars and restaurants will be allowed to function subject to reduced seating capacity and maintenance of hall temperature at 24-30 degree Celsius.
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