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…
Talking to Restaurant India, Sameer Bhasin, CEO, Barbeque Nation unfolds some success story at the brands.
In an interview with Restaurant India, Pavan Jambagi, Founder & Director, Carnatic Cafe shares the idea of starting a classical restaurant.
India's food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 Bn in 2016 to reach USD 77 Bn by 2021, says NRAI Food Service report.
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 biggest reason for table booking apps gaining in popularity is the attractive foodservice market, which offers huge potential and terrific opportunities for players in this segment.
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 increase by 33 percent by 2021.
Here are some key pointers to keep in mind while managing a restaurant. Read on..
Strategically located in Aerocity, Tappa's vision makes it the perfect place for anything that is passionately Indian with a contemporary twist.
There are 11 food stations and 11 live kitchens, and more than 100 cuisines are served at The Market Place, the newly-launched restaurant in Delhi.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
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