He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
If restaurants are in prime locations, then it comes with huge rentals which can consume around 20-25% of the total revenue.
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
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
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.
Bagga also pointed that why only the restaurant industry is being singled out even airlines, cinemas, automobile dealerships and many other service…
If you don't have a differentiated product you are dead, me too product you are dead.
In an interview with Restaurant India, Sannat Ahuja, Co-founder of Juss by Sindhful, says, "before investing a big amount in the restaurant, be…
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.
In tete-a-tete with Restaurant India, Head Chef and Owner of Romy's Kitchen, Romy Gill shares about her struggles and how did she overcome the…
In an interview with Restaurant India, Pallavi Jayswal, Chef and Co-founder, Uno Mas - Tapas Bar Kitchen, talks about her journey as a chefpreneur.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the…
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