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…
Season’s new progressive menu continues to develop and carefully combine a symphony of tastes inspired by Indo-European aromas as well Japanese…
Brigade Hospitality launches 'Glass' curated by Chef Abhijit Saha at the Holiday Inn Bengaluru Racecourse.
The notification also explained that the annual licence fee of L-17 licence will be Rs 5 lakh for restaurants with up to 1,000 sq feet area, Rs 15 lakh for 1,001 to 2,500 sq feet area and Rs 25 lakh for above 2,500 sq feet.
The brand aims to be the place which brings together a sense of calm in this bustling City of Joy.?
Visually pleasing food popping up either on your feed or in advertisements has proven to be of advantage in increasing the sales drive.
More than ever, everyone is so conscious about their health and want to keep it intact even while exploring food options and different outlets.
Higher operational costs derive from saving money on low-cost infrastructure. It takes about six to seven months for a new brand to break even, excluding capital costs.
As per Mumbai's guardian minister Aslam Shaikh, restaurant and bar timings will be restored to pre-Covid times i.e. 1.30 am by the end of the week.
It's a great concept in a lot of ways, for instance, it takes down the cost of hosting a party or an event down drastically, a lot of times this also means no license is needed, and for the event audience, they don't have to buy unnecessarily expensive booze.
According to a report published by Food and Nutrition Sciences revealed that only 10 per cent of consumers are familiar with upcycled food products, but the great news is that once educated about them, 80 per cent say that they would seek them out.
In India, the mystery shopping business is in its infancy but quickly picking up pace. The industry is estimated to be worth around `70 crore and employs over two lakh people on a part-time basis.
Copyright © 2009 - 2025 Restaurant India.