Technology may eventually bring customers to your door, but it's the human touch that keeps them coming back.
Every chef carries a story with spices. Some follow old traditions, while others explore new ways with bold mixes. Yet, all agree that spices are the…
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
The "Brigade de Cuisine," a precisely structured hierarchy, is the intricate ecosystem that exists behind the swinging kitchen doors. For…
Sustainable food has become a trend in moving forward and it’s going to stay. Zero-waste cooking is one of the major things in which everybody is…
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
Customers are currently looking to visit restaurants that are experimental and that are willing to provide a unique set of dishes and cuisines.
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
In an interview with Restaurant India, Chef Raji speaks about her take on cooking fusion food.
In an interview with Restaurant India, Rounak Kinger, the Executive Chef at Courtyard Marriott Pune Hinjewadi, talks about the secret behind his…
In an interview with Restaurant India, Chef De Cuisine Jihad El-Chami, Mabruk in Hotel Sahara Star, Mumbai speaks about the familiarities between the…
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.
Being present at Restaurant Congress 2017, Chef Vikas of Flurys shares his experience and thoughts about the event and more.
In an interview to Restaurant India, Chef Mahesh Sharma, Executive Chef- Radisson Blu Dwarka talks about food presentations and innovation.
In an exclusive interaction with Restaurant India, Chef Ajay Chopra, Celebrity Chef and Author talks about his journey in the world of food.
In an exclusive interview to Restaurant India, Abhijeet Goswami, Co-Founder, Cook'dIn talks about his business model.
Consumers have the option to pre-order and get the food delivered at their office just when they reach, saving them time and from the harmful effects…
Not only this, Indian restaurants have performed incredibly well at global platforms. Chefs like Gaggan Anand, Vikas Khanna are representing and…
Like every year, the Indian Restaurant Congress' 5th edition is targeting at delivering the best industry output to restaurant enthusiasts and…
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
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