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 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.
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