He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
Single-cuisine concepts can contribute approximately 50 to 65% of dine-in revenue in metro portfolios where specialists dominate new openings.
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
Around 30-40% of restaurant brands focus on upskilling their employees to improve employee satisfaction and retention.
Known for its modern take on authentic Indian flavours, Salt redefined the contemporary Indian dining. We have pan-Indian exposure in our menu
Known for her brands Kampai, Arigato, Basque, and The Cocktail Collective—Dehradun’s largest cocktail festival, Avantika has plans to come-up with…
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
Toscano has evolved from a quintessential Italian restaurant, Pizzeria and Wine Bar in Bangalore to a celebrated presence across India.
The brand is known for not using eggs, palm oil, or artificial additives for their desserts.
Our goal was to create a music-driven experience and educate the audience around it
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting…
Whether you run an upscale fine-dining restaurant or manage a fast-food franchise, you’ve seen the difficulties that come with hiring and maintaining…
In an exclusive interview, Harshavardhan Neotia talks about creating a smart dining experience with Uno Chicago Bar and Grill India.
In conversation with Restaurant India, Inderjeet Singh Banga, Founder, Pirates of Grill, Prankster, Pra Pra Prank shares the exciting journey of being in the business, running it successfully and taking it further through the franchising route.
Customers in smaller cities relate and connect with a brand as people get emotionally attach.
Restaurant business is driven by passion and determination more than anything else.
The restaurants that used to outperform with people waiting outside to look out for their numbers have been badly affected by this short-term move.
Despite all the flowery returns that the sector offers, there are some major challenges to make a strong foothold in the segment.
Bagga also pointed that why only the restaurant industry is being singled out even airlines, cinemas, automobile dealerships and many other service companies charge an extra fee to their customer, just that there is a different name like convenience fee, file charges, service fee etc.
In an interview with Restaurant India, Sannat Ahuja, Co-founder of Juss by Sindhful, says, "before investing a big amount in the restaurant, be sure of your product and do a few trials."
Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.
In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.
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