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…
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.
It is nestled in the courtyard seating under the open sky making it perfect for an amazing al-fresco dine-in experience.
In the last few weeks, several restaurants have been observed as being "closed for online ordering" on platforms such as Zomato and Swiggy.
There are chefs who are leading the restaurants, young entrepreneurs. Restaurants have moved from being a small business to a larger restaurant…
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.
In an exclusive interview with Restaurant India, co-owner Ajay Bindal says at Roar Nightclub people can party till morning as it has 24-hour license.
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