Food and Beverage

In an interview with Restaurant India, Managing Director of Teamonk Global, Ashok Mittal says the company aims to reach over 150-crore gross revenue…

In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…

Delhiites, normally, prefer fermented Soybeans soup (Miso) in Bonito Dashii Broths, while Kelp and Shitake Mushroom soups are ordered more in Mumbai.

Union Food Processing Minister Harsimrat Kaur Badal expresses her concern over utilising just 10% of food produce due to the lack of proper cold…

The Indians who consume wine is a 'phenomena' that's been growing for some time now.

Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again.

In 2018, the bar and cocktail industry evolved radically that took the bar design concept to a whole new level.

According to IRI, the sales of domestic premium rose wines are up by 65%.

In tete-a-tete with Restaurant India, Founder of S.A.A.G., Maneesh Baheti speaks about the long-term benefits of introducing global regional cuisines…

Over 80 countries came together in Cannes to discuss how retailers and property owners are deploying new services to enhance the customer experience.

Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.

Below are the excerpts from the interview.

These Steps Will Help You to Bring in Regular Customers for Your Restaurant

In conversation with Restaurant India, Viraj Lamba unwinds his experience and how is he planning to scale his business in the F&B curve.

Taste and quality should definitely fit in to your priorities when choosing an alcoholic drink.