For restaurant companies with multiple outlets and large formats, survival through pandemic looked different, with different demands and needs. But,…
The way they operate, in fact, keeps them on the safer side in both safety and financial aspects, thereby making them more viable than other…
In an interview with Restaurant India, Lavanya Anand & Anant Jangwal, founders of PEER Tonic Water talk about starting a tonic water brand.
One great way to keep the employees engaged and yet productive is by diversifying the current business. It can be changing the business model,…
While none of us will remember the epidemic fondly, it did help us fast speed into a new age for the restaurant sector via endurance, inventiveness,…
At a time when food businesses were folding, some big names from the Chef industry too were venturing out of their own.
When discussing refugee food, one cannot complete the list without Tibetan food. North India is filled with Tibetan joints.
Sixteen percent of operators in the US believe both their sales and traffic will decrease because of vaccine mandates, while 14% believe traffic will…
More than 60 percent of the organic products from the country were exported to the European Union in 2019, a further 20 percent exported to the US.
It is also desirable that those who sell food on the streets adhere to basic standards of hygiene, after all, there is nothing romantic about…
As per Mumbai's guardian minister Aslam Shaikh, restaurant and bar timings will be restored to pre-Covid times i.e. 1.30 am by the end of the…
Online reservation systems, loyalty programs, and targeted marketing solutions provide restaurants with an opportunity to retain customers and…
The APAC (Asia Pacific) itself accounts for 63% of the total F&B (Food and Beverage) stores market in the world. The Indian F&B industry…
It's best to get your major macro nutrients like protein fat and carbs from real natural foods like lentils, eggs, meat, veggies etc.
The expenditure of Indian households on eating out is rising rapidly and it has become imperative for established as well as new restaurants to…
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