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…
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic…
Talking to Restaurant India Jayant Gandhi of Jungle Jamboree talks about creating theme based restaurants.
Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats.
In an interaction with Restaurant India, Nimesh Shetty, Co-owner, Third Eye Cafe shares about his dream and dedication towards contributing to the…
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…
In an interview with Restaurant India, Pavan Jambagi, Founder & Director, Carnatic Cafe shares the idea of starting a classical restaurant.
The food industry, which is currently valued at USD 39.71 billion, is expected to grow at a CAGR of 11% to USD 65.4 billion by 2018.
The Casual Dining format contributes to more than 33 percent of the total market share of the organized food industry and is further pegged to…
Millennial are aware of their taste, variants and the whole magnitude of the quality has made headway over the decade.
Strategically located in Aerocity, Tappa's vision makes it the perfect place for anything that is passionately Indian with a contemporary twist.
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