Bars and restaurant

India generates over 25,000 tonnes of plastic waste per day, which is roughly the weight of 4,300 elephants. According to the Union Environment…

The hospitality industry stands on 3 Rs: Reward, Recognition and Relevance, and if you do not follow these then it is difficult to sustain itself in…

Before starting the process of training, a detailed role mapping exercise is generally done to understand the roles that these employees can take up.

To ensure optimal kitchen efficiency, kitchens at Fig are efficient because of designated people within the team to ensure sourcing and production…

Ever since its inception by Late Chef Dr. Bill Gallagher in 2004, International Chef's Day has been as much about celebrating people in the…

According to the officials, over 300 establishments ranging from hotels, restaurants, eateries to online delivery services of food, medicines,…

Eve's beautiful interiors have been designed by the Mumbai-based firm, KNS Architects alongside founder Nikita Harisinghani.

Employees between the ages of 30 and 45 experienced the highest turnover, while this honour usually belongs to the demographic between the ages of 20…

According to a report, 92 percent of consumers around the world say they trust earned media, such as word-of-mouth and recommendations from friends…

When we set goals, we see successes and wins. Those successes should be celebrated and promoted to help build your team morale and form even stronger…

While IPOs are a great way to fundraise and generate publicity and credibility in the market, they come with heavy expectations.

Earlier this month, restaurant industry in a guideline passed by the Central Consumer Protection Authority (CCPA) were barred to charge any service…

Researches also suggests that consumer demands for convenience and seamless digital experiences are continuously on the rise, and people are looking…

In an interview to Restaurant India, Mihir Desai, Founder, Corum Hospitality talks about tech-led innovation in the space.

Usually restaurateurs focus more on their food and ambience while coming up with their own venture. But they shouldn't forget that location…