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.
Whether it's a rooftop cafe or a cafe with wide-angle view of outside weather, it is always a delight to have soulful bites at a cozy nook…
The servers are most often unaware of what they are bringing to the table. Many lack the basic courtesy.
In an interview with Restaurant India, Minakshi Singh, owner and partner at Sidecar and Cocktails & Dreams, Speakeasy talks about the key…
In 2018, the bar and cocktail industry evolved radically that took the bar design concept to a whole new level.
Having alcohol has become a customary tradition being followed by the present generation leaving enough room for the startups and entrepreneurs to…
In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at…
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