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…
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…
Here are some key pointers to keep in mind while managing a restaurant. Read on..
The kitschy interiors exhibit a unique juxtaposition of a clandestine setting with a desi twist, perfectly resonating the notion of the bar.
The restaurant is trying to recreate that environment which makes its customers fall in love with the place.
The restaurant is designed in such a way that its walls and interiors adorn comic characters of all kinds and size.
The customers can savour the traditional kulfi with a trendy twist in a range of over 800 flavourful options at all Barbeque outlets in Bangalore.
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