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…
A restaurant cannot sustain on a guest coming there just once.
In an exclusive interaction with Restaurant India, Gaurav Dhariwal, Owner, Tanoshii Trail talks about the national and international food market and his contribution towards revamping of the food industry.
The food menu will make anyone's mouth water offering Malaysian classics.
In an interaction with Restaurant India, Nimesh Shetty, Co-owner, Third Eye Cafe shares about his dream and dedication towards contributing to the transgender community.
More than 60 per cent of CDR's in the survey are located on high streets.
Talking to Restaurant India, Abhinav and Manali talks about their new venture.
A detailed market research will help you identify your rivals in the most crowded or isolated marketplaces.
India's food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 Bn in 2016.
For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind, before opening a casual dining restaurant.
Ashish Thadani, CEO, TI Absolute Concepts (Ciclo Cafe) talks about the idea of getting people more outdoor.
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