How to start a restaurant in India

The food menu will make anyone's mouth water offering Malaysian classics.

Demand for eating out places has also risen up taking the dining count to at least 6-7 times a month.

With regular brand building exercise and media mileage they ensure that your brand gets the attention it deserves.

With global acknowledgements and travel exposure people also are interested in seeing restaurants at locations which is visible to whole city.

It is believed that the restaurant's current customer will be spending 67 per cent more than the new customers.

Talking to Restaurant India, Dinesh Arora of Unplugged Courtyard fame talks about his restaurant venture.

In an interview to Restaurant India, Anjan Chatterjee of the Mainland China fame talks about creating a food empire.

A restaurant manager knows well his staff, customers making restaurants run smoothly.

In a telephonic conversation with Restaurant India, Kaustubh Naik, Owner, Retox- The Social Fix, shares about his passion for the hospitality…

This is a fast paced industry and to be creative and innovative has to be a regular thing.

They are now on a drive to promote the business with new innovations and techniques.

There are lots of restaurants opening every day bringing competition and restaurateurs need to play smartly.

In an exclusive interview with Restaurant India Raghav, Owner, Crack Pot Cafe shares what made him F&B as career.

These locations form an integral part of overall growth and development strategy.

Taking a cue from all that is natural and organic, Kaama offers a glimpse of rare and yet unseen botanical mixology.