The casual dining segment, while growing, faces several challenges. One of the biggest is meeting the rising expectations of consumers who want a…
Across the globe, solo dining has seen significant growth. In the U.S., solo dining reservations have risen by 29% over the last two years.
The outlet is spread across an area of 2500 Sq. Ft at 201, Ground Floor Double Road, Indiranagar, Bengaluru.
There are continuous innovation and growth in the industry in terms of new happenings and disruptive business opportunities.
In an interview to Restaurant India, Jaideep Anand & Gundeep Anand owners at Tamasha talk about their expansion plan.
Barcelos has used ingredients like tomato powder and chili flakes in the red burger and its veg burger patty is potato free. Beetroot and chickpeas…
The Peri Play app seeks to set customers free from the wait of waiters to place their order and enhance the service in the restaurant.
While the Smoke House Deli menu does retain the magic of all your old favourites, the latest list of dishes will make you veer to an entirely new set…
When it comes to raw material, a lot of it usually originates from Europe, specifically Germany. But to become long term sustainable one has to use…
No matter how attractive or jazzy the bar or pub is the food has to be rightly paired with the drink.
Talking to Restaurant India, Ashish Kapur who owns amazing concepts like The Whisky Samba, The Wine company and Antares talks about creating…
What's more, SodaBottleOpenerWala, Powai has welcomed famed singer Anaida Parvaneh as Chef & Partner at the restaurant.
Following the launch in Gurgaon, Carl's Jr. will be opening additional restaurants in the Delhi/NCR region before moving to other territories…
In an interview to Restaurant India, Manik Kapoor, ED- Claridges Hospitality talks about starting a north Indian restaurant in a fun-filled…
In an interaction with Restaurant India, Ashish Saxena, CEO & ED- TexMex Cuisine which runs Chili's restaurant in India talks about growing…
In an interview to Restaurant India, Vineet Wadhwa, Chairman & MD, VW Cuisines Pvt Ltd talks about his plans to enter a new category.
In an exclusive interview to Restaurant India, Uday Menon, CBO, Barbeque Nation shares about the growing trends in the industry with social media…
The first to start the Do It Yourself concept, Barbeque Nation is also rebuilding customer trust with an apology and goodies for unhappy customers.
In an exclusive interview to Restaurant India, Savio Noronha, Owner, Route 66- Goa, shares his expansion plan and the menu launches at his restaurant.
KababGarh- The Land of Kababs is a kabab festival that seeks to bring to the diners of India's capital the finest kababs that the land has…
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