In an exclusive interview with Restaurant India, Celebrity Chef Amrita Raichand talks about creating experience for children.
Customisation is the need of the hour in beverages trend and there is a lot of curation needed in the beverage menu in this industry.
In a candid conversation with Restaurant India, Aditya Bagri, Director at Bagrry's India Limited talks about building reliance with customer.
Chai Garam to open 50 new franchisees in the next 12 months.
In an exclusive interview with Restaurant India, Ashish Saxena, Chief Executive Officer, TexMex Cuisine India Pvt. Ltd. talks about going beyond food.
In a candid conversation with Restaurant India, Catherine Silvia Murmu, PR Manager, Rancelab talks about technology benefitting food service sector.
Restaurants today are becoming health conscious by themselves. They are very choosey about picking up ingredients to make sure customer gets a…
In an exclusive interview with Restaurant India, R.J. Surendranath, Managing Director of M/s. HNS Hotels Pvt. Ltd which runs Chai Galli tea cafe…
In an exclusive talk with Restaurant India, Ranveer Brar, Celebrity Chef and Restaurateur shares the significance of Indian cuisine.
In an exclusive interview with Restaurant India, Sahil Jain, Co- founder at Dineout talks about creating an experience through innovation.
Whatever one is doing, he/ she must maintain the niche at social media because people are searching for reliable content and they could only reach to…
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
In an exclusive interview with Restaurant India, Munaf Kapadia, Chief Eating Officer at The Bohri Kitchen talks about bringing bohri food revolution.
The food industry, which is currently valued at US$ 39.71 billion, is expected to grow at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and grocery account for around 31 per cent of India's consumption basket.
In an exclusive interview with Restaurant India, Shirish Tulsian, Business Head of EatRepeat shares how he kept his product simple for users.
The fine dines space or casual eating in Kolkata is about INR 700 to INR 900 and QSRs and take away pricing is INR 300 to INR 400.
In an exclusive interview with Restaurant India, the enthusiastic Rohit Chowdhury and zealous Joydeep Saha, Partners at RJS Matri Food And Beverages share their love for food.
In an exclusive interview with Restaurant India, Nishek Jain, Founder, 29 (Twenty Nine) shares his passion for Pan Indian food and more.
"GST is a welcome reform brought in by the present government. However, the job is only half done"
Technology is growing exponentially in every sector; Gartner predicts the use of 6.4 billion connected devices this year, a 30% increase year over year.
In an exclusive interview with Restaurant India, Anirban Sengupta, Co-founder at What's Up! Cafe shares that they aim to be a multicultural cafe'.
Quick casual is something which is going to change the way customers decide about where to eat.
In an exclusive interview with Restaurant India, Jasmeet Singh Marwah, MD Marwah Group talks about following his passion.
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