Special festive menus showcase a blend of traditional Indian delicacies and contemporary twists, from rich biryanis and fragrant curries to artisanal…
Traditional meals are rich in stories and history, made with love. Lately, there's been a movement to give these local treasures a modern twist…
AI in food safety with predictive analysis helps reduce contamination risks, protecting both consumer health and the brand’s reputation.
The weeks leading up to Diwali, Halloween, Christmas, and New Year’s Eve are marked by high footfall, group celebrations, and increased demand for…
From September 27 to October 2, luxury and boutique hotels across Kolkata, Mumbai, Goa, and beyond are hosting themed festivities, curated thalis,…
Hotels and fine-dining venues take Oktoberfest up a notch with elegant settings, poolside celebrations, and curated tasting menus, while casual pubs…
Around 50% of the restaurant brands do rebranding after few years, this helps in increasing their profits.
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
From timeless regional favourites with a modern twist to cocktails infused with bold desi flavours, these 15th August picks offer more than just…
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
Franchising not only build a strong brand identity but also helps in successful expansion strategies. Around 30-40% of restaurant businesses are…
Every restaurants wants to have their own unique value proposition. For that, branding has to be consistent in all locations.
The restaurant industry is projected to grow with CAGR 10.41% by 2030.
The restaurant industry is valued at approximately $85.19 billion as of 2025 and it's projected to reach $79.65 billion by 2028 with a CAGR of…
The Indian restaurant industry gears up to hit $125 billion by 2029, the question is: how do
China Gate started as a small venture in 1987, and in 1993, we opened our first restaurant with 120 seats. Over the years, we’ve seen a shift in…
Hyper-local sourcing not only supports local farmers but also ensures dishes are flavorful and sustainable.
Creating these memorable dining experiences is about harmonizing ambiance, service, technology, and exceptional food offerings.
In an exclusive interview to Restaurant India, Chef Ajit Bangera, Senior Executive Chef- ITC Grand Chola talks about food trends in India.
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
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