Bars and restaurant

The biggest learning from 2020 is that we need to be agile in order to course correct quickly as per the demand of the situation.

Changing lifestyles and transforming food habit is fueling the growth in the restaurant business.

Online delivery can't replace a dining experience but in the dark kitchen space you have to work on product, marketing, reach out to aggregators…

With Bars opening after almost a gap of more than 5 months, IPL comes in as a great opportunity for the restaurant industry.

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.

Self-checkout platforms are the need of the hour, especially for the hospitality industry. 

We are also working on models where we can work on a compact home catering verticals out of our restaurant.

Many restaurant brands globally ventured into the cloud-kitchen, delivery model capturing their loyal and trusted guests who were home-bound due to…

Operations at hello Panda has begun with home delivery and will go on to become dine-in restaurants across Delhi-NCR in the coming months.

The challenge is unprecedented, but restaurants have quickly undergone a seismic shift by thinking out of the box.

Talking to Restaurant India, Aditi Dugar owner at Masque shares her success story.

According to Joy Singh, giving importance to customer is important and that's where half the business is done.

Hyatt Regency's Italian restaurant La Piazza turns 25 this year and has launched a new menu to mark this celebration. In conversation with…

Here are a few pointers which can help you to go one step ahead in making a fine dining experience more special and entertaining than a standard party

In collaboration with Club Mahindra, Hotel Sahara Star in Mumbai brings Coorg Food with a Coorg Food Festival.