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 interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
Manuhaar, a restaurant that focuses on thali-style food, serves authentic Gujarati and Marwari delicacies.
OKO, The Lalit New Delhi, is the first restaurant in India to introduce an all-inclusive workforce of women and transgenders. It empowers specially-…
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
A restaurant's concept is driven by a focus on spatial setting and augmenting aesthetics keeping in mind the client's sensitivities and…
Azaya Beach Resort, recently, launched its quintessentially shack-style restaurant Blue Iris.
In an interaction with Restaurant India, Santanu Chakraborty, Director, Hing Bar and Restaurant talks about the changing trend happening in the food…
In an interview with Restaurant India, Chef Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi talks about benefits of fresh ingredients.
In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.
A detailed market research will help you identify your rivals in the most crowded or isolated marketplaces.
Copyright © 2009 - 2025 Restaurant India.