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
Aerocity in Delhi has become what Cyber Hub is to Gurugram.
In a tete-a-tete with Restaurant India, Shivam Sehgal, founder of The Market Place restaurant, shares how he is planning to go big with his…
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
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…
Having the right number of employees, or trying to run your business with less staff will hardly make sense.
Customers in smaller cities relate and connect with a brand as people get emotionally attach.
Despite all the flowery returns that the sector offers, there are some major challenges to make a strong foothold in the segment.
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