One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
People who prefer fine dining restaurant the most, dine-out no more than 3 times a month as they are not just going out to have food but are looking…
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny…
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
In an exclusive interaction with Restaurant India, Anjan Chatterjee, Founder & MD, Speciality Restaurants talks about innovation, experiential…
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
In an exclusive interview with Restaurant India, Abhyaraj shares about his brands, indianising menu, picky eaters, trends and expansion plans and…
Restaurants today have the most widespread menu. With consumers today becoming more and more experimental in their food choices, restaurants today…
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape,…
The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants…
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its…
Since 2018, hoteliers have been vocal about their concerns that this tax variation is causing a decline in restaurant footfall, as customers opt for standalone restaurants to leverage tax advantages.
The key to flourishing is not just in the quality of food but in the art of personalization. As customers increasingly value experiences tailored to their unique tastes, restaurants embracing this trend are setting new standards in customer satisfaction and loyalty.
The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a dedicated Food Services Ministry, according to industry status, reducing GST on eco-friendly materials, addressing GST on commercial rentals, rationalising licences and NOCs.
The awards night was attended by the top leaders including Amar Ohri of Ohri's, Shashank Annumula of Cafe Niloufer, Teja Chekuri from Ironhill India amongst others. The awards night was also blessed by the presence of Shri Jayesh Ranjan, Secretary, IT&EC, Govt of Telangana and Shri Meela Jayadev, President, FTCCI.
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
In a dynamic industry like food and beverage, continuous innovation is essential to stay ahead of the competition. And, Entrepreneurs must remain passionate, avoid complacency, and stay alert in the ever-evolving restaurant business landscape.
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta, with nine restaurants across Bangalore, Delhi NCR, Mumbai, Kolkata and now Ahmedabad.
The interior design of the restaurant is by the prolific London based Russell Sage Studio who worked closely with EHV's Design Director Rohini Kapur and Director Development Vikas Bhasin, who handled the project build from design to opening stage.
Although the prices of tomatoes have skyrocketed and restaurant owners have no idea how long it will last, they are still trying their best so that it does not affect their standard of service and serve customers their favorite dishes at affordable prices.
While longer operating hours can stimulate the nightlife, it's essential to address safety and security concerns along with additional service staff cost.
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