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…
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…
The food menu will make anyone's mouth water offering Malaysian classics.
In an exclusive interaction with Restaurant India, Dildeep Kalra, Director, Massive Restaurants Pvt Ltd talks about her entrepreneur journey.
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.
Ashish Thadani, CEO, TI Absolute Concepts (Ciclo Cafe) talks about the idea of getting people more outdoor.
Talking to Restaurant India, Sameer Bhasin, CEO, Barbeque Nation unfolds some success story at the brands.
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