Choosing the right plate sets the tone, while adding a touch of color and playing with height can transform even an ordinary dish into something…
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
A soft opening is more than a simple practice run. It allows a restaurant to prepare thoroughly, make improvements, and generate early interest.
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
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 Sunil Ghai, Chef and Owner at Pickle, Ireland talks about his journey about running an Indian Restaurant in global land.
In a tete-a-tete with Japtej Singh Ahluwalia, Nikesh Lamba and Vikram Mohan, Co-Founders at Pricol Gourmet.
A food-oriented concept, it will be serving the best of Greek, Turkish, and Continental along with mixed cuisine with relishing cocktails for a nostalgic, memorable and wonderful experience.
With 'Maggi Professional' as Title Partner, the awards was Powered by Gupshup, and Co-Powered by Pongal. It also witnessed Goldiee and Karamat as Co - Associate partner. The event was also supported by The Federation of Hotel & Restaurant Associations Of India and Hotel & Restaurant Association Of Western India.
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players.
"Dining with the plants is an ancient tradition of therapeutic effect on humans. To elevate the effect of the hardscapes of the interiors of aesthetically chosen man made material, plants always play the impeccable role of softscaping."
The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants. The meeting was chaired by Rohit Kumar Singh, Secretary, DoCA.
In their newer avatar, it plans to replace the fine dining concept with fun dining that offers a sensory extravaganza.
There's no denying that the only way for restaurants to stay in business is to hike rates to subset the impact of inflation, but it's not an ideal choice as, ultimately, the customers suffer and the business as a whole would start to suffer too.
To not give up upon loyal guests, many aims to reduce labour cost to 40 percent by helping staff become more efficient, while also raising prices of certain dishes a bit to reflect the true cost of how prep-heavy the restaurant is.
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