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…
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
In an exclusive interview with Restaurant India Shweta Ravi, Director, Nandhana Palace shares about her restaurant.
Cutting GST and bringing taxes down will create lots of opportunities and open up newer doors for both, brands as well as consumers.
In an exclusive interview with Restaurant India, Santosh Jindal, Director, Jade Garden Restaurant talks about Indian Food Policy.
The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing at a Compound Annual Growth Rate (CAGR) of 20 per cent.
With Kopper Kadai, launched in Rajouri Garden, Chef Akshay tries to redefine the meaning of royal dining in West Delhi.
?Rajouri Garden is becoming a hub of Cafes and Lounges and recently Qubitos has joined it as well.
In a tete-a-tete with Restaurant India, Sarah Todd, Partner, Antares talks about her restaurant business.
Earlier, restaurants used to offer buffet to attract corporate towards their restaurants, but currently they are more relying on dining trends.
In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.
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