Opening a restaurant with no money sounds like a stupid idea. However, it is the dream of many aspiring chefs and food entrepreneurs to have a…
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
If you are serious about starting a cloud kitchen, the FSSAI license is your first big step. It protects your brand and your customers. The…
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…
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
Hospitality brands are leveraging the holiday season to deliver unique and tailored experiences. Anil Nagpal, Director of Shilton Hospitality,…
Technological developments, shifting consumer preferences, and socioeconomic considerations have all influenced the rise of dine-in restaurants and…
The food industry is undergoing significant transformation, driven by trends like sustainability, food technology, health-conscious dining, and…
Fast-food chains frequently utilize bright colors like red and yellow to pique customers' appetites and energy levels, whereas fine dining…
Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
In an exclusive interview Kamlesh Mulchandani, Director, Kailash Parbat talks about their vegetarian food biz.
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
The budget touched upon healthy India and comprehensive wellness and the F&B industry will have a major role to play in this regard.
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
Too many choices make it difficult for your patrons to make a decision and even harder for your kitchen to make 100 different dishes.
In a tete-a-tete with Restaurant India Manpreet Singh, Owner, Pinch of Spice talks about expansion plans.
Most restaurants are already sitting on a trough of enormous information and data, which goes largely unused.
There are chefs who are leading the restaurants, young entrepreneurs. Restaurants have moved from being a small business to a larger restaurant organization.
42% restaurant owners globally say that it adds value to their restaurant experience with food-tech on the platter.
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
Copyright © 2009 - 2025 Restaurant India.