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…
Season’s new progressive menu continues to develop and carefully combine a symphony of tastes inspired by Indo-European aromas as well Japanese…
Andrea’s Eatery is revamping itself, from the menu to the decor. Moreover, The brand is also set to open its own bar in the near future, with a…
I hope the upcoming Union Budget will take care of these long-awaited supports which will help us further flourish the industry, operate profitably, and attract further investments.
Translating to 'new, recently created, invented, innovative,' Nava pays homage to its meaning by taking a refreshing culinary approach towards ingredients that are primarily sourced from diverse Indian regions but also appear as integral elements in the Modern European cuisine landscape.
This sky-high rooftop lounge by restaurateur Gaurav Choksey is located in the heart of town and perched high above the traffic-infested streets, provides vertical respite from the sweltering chaos below.
The recipe for success in the F&B industry is to keep up with the demands of time by cultivating innovative strategies in this transitional landscape.
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 Ministry, 60 percent of this is recycled.
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 the market.
Despite over 20 lakh jobs lost during the peak of the COVID-19 pandemic, the industry is expected to reach employment figures of 1 crore by 2025, as per the Food Service and Restaurant Business Report 2022-23, by Francorp and restaurantindia.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 are well accounted for.
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 culinary profession as promoting the importance of healthy and responsible eating.
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