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…
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic approach to expansion.
Talking to Restaurant India Jayant Gandhi of Jungle Jamboree talks about creating theme based restaurants.
Millennial are aware of their taste, variants and the whole magnitude of the quality has made headway over the decade.
Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats.
In an exclusive interview, Harshavardhan Neotia talks about creating a smart dining experience with Uno Chicago Bar and Grill India.
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
At the moment the business diners are only 9 per cent of the overall consumers going to eat out.
Dhadoom is eyeing metro cities, Tier II and Tier III cities through a franchise model.
In conversation with Restaurant India, Vineet Wadhwa, Founder, FIO Restaurants shares the elements of making a customer's dining experience worthwhile.
Specialising in Sindhi and Punjabi food, this is the place to be for those looking to experience something authentic, rich and fulfilling.
Copyright © 2009 - 2025 Restaurant India.