In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
For Chef Kunal Kapur, the launch of Pincode in Mohali isn’t just another stop in a storied career. It’s a return. A full circle. A quiet, emotional…
The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
The food menu, designed to complement the drinks, showcases internationally inspired dishes crafted by co-founders with Michelin-star backgrounds.
A collaboration between Sunny Leone, Actor and Entreprenuer; and Sahil Baweja, Director, Singing Bowls Hospitality has spelled magic in Noida’s…
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape, where innovation meets tradition in the quest to capture the essence of the monsoon season on every plate.
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
Every Indian state takes great pride in showcasing its own culinary legacy, which is distinguished by a particular combination of spices, cooking methods, and flavors.
The Kind's future is brimming with exciting possibilities. They are launching a new retail line featuring fun merchandise and home brewing tools, with exciting collaborations underway.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
Started by Kanishk Tuteja, the whole idea behind Nukkad Café & Bar was to create a casual yet inviting space where people could unwind and connect over good food, nostalgic vibes, and live music every day. Excerpts from the interview:
It is very important to know the market, clientele and neighborhood you are operating your restaurant, brand.
The atmosphere at Nom Nom is tranquil and serene, complemented by modern decor that embraces guests in the warm nostalgia of Asian streets, making it the most fitting destination for a romantic evening or family gathering.
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025 in this segment.
Moreover, implementing composting programs for organic waste and partnering with food rescue organizations to redistribute surplus food to those in need can further minimize waste and contribute to community initiatives.
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