Casual dining restaurants

While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following…

As experiences become a key currency in hospitality, restaurants are designing spaces that cater to smaller, more exclusive groups.

If the concept wins the guest by good service, affordable price, innovative ideas there is a repeat visit and the concept is successful.

The menu is non-conformist and quirky, carrying dishes that make it a delight for food lovers.

In exclusive interaction with Restaurant India, Arjun Toor, Partner, G Line Gourmet talks about starting a specialty restaurant.

Casual dining with scalability in business and profit rising is making the segment more alluring for investors.

Hiring a design professional for your new restaurant is a challenging task - given the proliferation of design studios and professionals.

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.

He identifies and seizes viable opportunities for expansion and innovation and grows them into profitable enterprises with loyal customers.

Anirudh Kheny, Partner, 1Q1 Kitchen & Bar talks about bringing authenticity into the food.

Genuine Broaster Chicken is eyeing Tier II and Tier III cities through a franchise model opening around 75 outlets by December 2018.

In a tete-a-tete with Restaurant India, Varun Tuli, Owner, Yum Yum Cha, Food Inc Catering talks about introducing experience in dining.

And as customers are getting much more choosy and experienced serious restaurateurs try not to replicate.

In an interaction with Restaurant India, Sameer Lamba, MD, Kwal's Group talks about expanding IHOP to India.

In an exclusive interview with Restaurant India, Gary Moore ,VP- International, DineEquity, Inc talks about opening their first IHOP restaurant in…