The psychology behind menu design goes beyond mere listing; it involves strategic placement, language choice, and even the use of imagery.
A recent survey of high street retail locations in India reveals that Delhi's Khan Market commands the highest rents, ranging from INR 1,000 to…
The space also boasts a stunning ceramic utensil wall installation by Claymen, which adds an element of artistry and craftsmanship to the environment.
The hospitality industry stands on 3 Rs: Reward, Recognition and Relevance, and if you do not follow these then it is difficult to sustain itself in…
With 5 more outlets in pipeline to be launched together across Delhi by December 2021, the brand aims to align liquor purchase and consumption at the…
Mumbai and Pune that opened up last week have seen a promising 10 fold increase in diner count compared to the previous week's numbers.?
Delhi, Bangalore and Hyderabad, more than 2/3rd of consumers are still not ready to dine out at this stage, says 5th Element Hospitality Report.
The interior design of this courtyard restaurant club is in absolute consonance with the architecture of its shell creating just the right vibe of an…
For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind, before opening a casual dining…
In an interview with Restaurant India, Pavan Jambagi, Founder & Director, Carnatic Cafe shares the idea of starting a classical restaurant.
Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.
In a telephonic conversation with Restaurant India, Parvesh Singh, Co-Founder- A Grill Company talks about the idea of launching a molecular grill…
In an interview to Restaurant India, Jaideep Anand & Gundeep Anand owners at Tamasha talk about their expansion plan.
In an interview to Restaurant India, Ambar Mehrotra of Whistling Duck talks about idea of opening his own restaurant.
There is a sudden rise in the home based models and popup in the restaurant business.
As many Asian street food fans know, much of the traditional food from across the Asian continent contains fish, oyster or meat-based products.
In an interaction with Restaurant India, Anurag Katriar, ED & CEO, deGustibus Hospitality talks about open air spaces.
In a tete-a-tete with Restaurant India, Varun Kapur, ED, K Hospitality Corp shares how restaurants can bring experience in dining.
In an interaction with Restaurant India, Sameer Lamba, MD, Kwal's Group talks about expanding IHOP to India.
The kitschy interiors exhibit a unique juxtaposition of a clandestine setting with a desi twist, perfectly resonating the notion of the bar.
In an interview to Restaurant India, Ashish Massey, Owner at The Ancient Barbeque talks about his expansion plan.
In a tete-a-tete with Restaurant India, Shiv Karan Singh, Owner, Circus talks about his new ventures and plans to grow the brand.
In an exclusive interview with Restaurant India, Dinesh Mahajan, Director, Hwy55 Burgers, Shakes and Fries talks about driving the brand to India.
In an exclusive chat with Restaurant India, M Yeshwanth Nag, Founder, The Thick Shake Factory, talks about building high profits from shake business.
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