Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
Complementing the food is Saturday Chapters — a ground-breaking cocktail program that introduces a new narrative every two months.
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
Dining today is no longer about just eating—it’s about being entertained.
Quality not only builds trust but also creates distinction, helping a brand stand out from the crowd in a highly competitive industry.
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
With over 1.4 billion consumers, a rising middle class, and a youth demographic that dines out or orders in at least 4–6 times a month, the appetite…
The removal of the Delhi Police Eating House License is not just about one less document, it’s about creating the kind of environment where…
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…
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape,…
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about…
Every Indian state takes great pride in showcasing its own culinary legacy, which is distinguished by a particular combination of spices, cooking…
The Kind's future is brimming with exciting possibilities. They are launching a new retail line featuring fun merchandise and home brewing tools…
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…
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…
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025…
Moreover, implementing composting programs for organic waste and partnering with food rescue organizations to redistribute surplus food to those in…
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