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 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 challenges as a woman restaurateur in the UK.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the first floatel restaurant in the country.
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 restaurant.
Having the right number of employees, or trying to run your business with less staff will hardly make sense.
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