In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
A restaurant lease is more complicated than a typical office or retail lease since it must deal with expensive infrastructure requirements (gas,…
In the future, the position of AI in the restaurant business will only expand. As machine learning algorithms advance, they will be capable of…
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
In an exclusive interaction with Restaurant India, Neeraj Seth, MD, Trufrost & Butler shares on how they are not just selling machines; they are…
Dining today is no longer about just eating—it’s about being entertained.
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
For a restaurateur, whether in India or anywhere else in the world, seeing the gradual decline of their restaurant business is the most depressing…
These spaces offer a curated escape from the city’s chaos, providing an atmosphere where calm meets culinary craft.
Running a successful hotel restaurant requires negotiating unique obstacles, including various visitor expectations, complicated operational…
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
Restaurants do not get started when you just build a building on a plot of land and start cooking there. There are a lot of departments that need to…
Restaurants must use more than just traditional marketing if they want to stand out, engage their audience, and build a loyal customer base. This is…
According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by…
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about…
Online food delivery is estimated to grow at 18% CAGR, penetration to rise from 12% in 2023 to 20% by 2030.
To meet the evolving needs of customers and improve efficiency, restaurant owners should invest in new technology to stay current with industry…
The packaging industry is increasingly turning to biodegradable products in response to health concerns and the inefficiency of plastic reuse.
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
In a brave business move that combined their strong entrepreneurial drive with a passion for great cooking, the talented pair of Amritanshu Agrawal…
Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses.
Restaurant businesses in India fall under the "Profits and Gains of Business or Profession" (PGBP) chapter of the Income Tax Act, 1961.
There are a lot of scope of small or larger impact CSR that restaurants company can engage. Irrespective of the fact that its a single outlet brand…
Copyright © 2009 - 2025 Restaurant India.