We see that 7 out of 10 people opt for a healthier options while dining at restaurant or ordering online, pushing these restaurants and chefs to…
In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the…
“This 24x7 model is not only expected to enhance visitor experiences but also contribute significantly to the state’s revenue,” the statement added.
Started by Kanishk Tuteja, the whole idea behind Nukkad Café & Bar was to create a casual yet inviting space where people could unwind and…
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…
In the year 2024, five notable trends stand ready to reshape the casual dining experience, mirroring the ever-changing preferences of diners and the…
The awards night was attended by the top leaders including Amar Ohri of Ohri's, Shashank Annumula of Cafe Niloufer, Teja Chekuri from Ironhill…
If your brand is not growing, broken, don't fix it.
The new outlet in Juhu exudes an alfresco vibe, capturing the essence of the Mediterranean with its clean, chic design and elements inspired by the…
Rendezvous is all set to enchant guests through a unique, unparalleled and ever-evolving dining adventure, all rooted in the progressive realm of…
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
In a dynamic industry like food and beverage, continuous innovation is essential to stay ahead of the competition. And, Entrepreneurs must remain…
Although the prices of tomatoes have skyrocketed and restaurant owners have no idea how long it will last, they are still trying their best so that…
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players.
"Dining with the plants is an ancient tradition of therapeutic effect on humans. To elevate the effect of the hardscapes of the interiors of aesthetically chosen man made material, plants always play the impeccable role of softscaping."
The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants. The meeting was chaired by Rohit Kumar Singh, Secretary, DoCA.
There's no denying that the only way for restaurants to stay in business is to hike rates to subset the impact of inflation, but it's not an ideal choice as, ultimately, the customers suffer and the business as a whole would start to suffer too.
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
Presently, the nightlife industry is the most heavily taxed industry paying the highest tax bracket of 25 percent.
Founded in 2010 by entrepreneurs Kabir Suri and Rahul Khanna, the menu is created by Chef Utkarsh with utmost care for local ingredients and culinary traditions.
Inspired by the national drink of Turkey, raki, a liqueur made of twice-distilled grapes and anise, this plush space is the first in the country to serve Raki.
The 350-seater lounge also presents a thoughtfully crafted menu by Chef Vicktar Ghosh, featuring innovative dishes from a variety of world cuisine such as Italian, Indian, Mexican and more.
To not give up upon loyal guests, many aims to reduce labour cost to 40 percent by helping staff become more efficient, while also raising prices of certain dishes a bit to reflect the true cost of how prep-heavy the restaurant is.
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