The experience economy has already reshaped what guests expect like emotion, atmosphere and memory. But for these experiences to thrive sustainably,…
According to chefs, when they design a menu, they start from emotion — a memory, a story, a region — and then refine it through science and precision…
Market data also backs the trend, with foodservice market touching USD 77.5 billion in 2024, and as diners become more experiential, close to three-…
Instead of chasing volume or footfalls, these compact formats are taking the opposite route by keeping their covers low, service slots restricted,…
Where tradition, flavour and design unite to create an immersive Indian dining experience unlike any other in the region.
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…
In an exclusive interview to Restaurant India Shiladitya & Debaditya Chaudhury, Directors, Platter Hospitality talks about growing their…
A large part of the industry managed to somehow survive the first two waves of lockdown and sailed through due to collective efforts of all…
Delhi, Bangalore and Ahmedabad are moving fastest towards normalcy with a 70 percent recovery rate projected to be achieved in this festive quarter,…
With all these new innovations and changes we have also seen fine-dining restaurant businesses in India adapt and change as per new requirements.
Similarly, rather than going with a conventional f&b operation, hotel owners are increasingly approaching independent restaurateurs to open…
Consumers of the space are influenced by the theme, decor and design with interactive spaces elevating mood, striking chords of nostalgia.
The botanical motifs on the handcrafted enamelled artwork beautifully ties in with the freshness of the menu that Ummrao offers.
From client benefit, to establishing settings and stance, there are numerous guidelines and norms that are required to be taken when working in a…
In an exclusive interview with Restaurant India, Sanjit Advani, Director, My Govinda's shares about his plans for entering India.
Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere.
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