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.
Presently, the nightlife industry is the most heavily taxed industry paying the highest tax bracket of 25 percent.
This year, the festival of colours also packs unique flavour - with themed menus, hampers and other offerings. Ready to tuck in?
The outlet is spread across an area of 2500 Sq. Ft at 201, Ground Floor Double Road, Indiranagar, Bengaluru.
Restaurant economics work differently from deliveries. For a well-run, 1,000 sq ft, 50 cover restaurant, revenue can be estimated as INR 35 to INR 40…
"Restaurants, Theaters, Natyagrihas shall remain open with 50 per cent capacity as per normal timing before the advent of the COVID-19 pandemic…
At every stage you will have a separate outlook as to what it is it that the investors want from an overall risk v/s return factors.
Restaurants are as much about trained chefs and tasty treats as they are about technology. It's time restaurateurs begin to embrace efficient…
But, a lot changed after the pandemic hit, with malls being closed due to virus spread to reducing the footfall capacity, restaurants started facing…
Brigade Hospitality launches 'Glass' curated by Chef Abhijit Saha at the Holiday Inn Bengaluru Racecourse.
The brand aims to be the place which brings together a sense of calm in this bustling City of Joy.?
Copyright © 2009 - 2025 Restaurant India.