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…
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…
A restaurant's concept is driven by a focus on spatial setting and augmenting aesthetics keeping in mind the client's sensitivities and…
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.
In conversation with Restaurant India, Vineet Wadhwa, Founder, FIO Restaurants shares the elements of making a customer's dining experience…
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.
The biggest reason for table booking apps gaining in popularity is the attractive foodservice market, which offers huge potential and terrific…
Specialising in Sindhi and Punjabi food, this is the place to be for those looking to experience something authentic, rich and fulfilling.
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