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…
86% buyers will pay more for a better customer experience.
Despite usual dining etiquette, sometimes it's OK to play with your phone at the table, even when you're at a restaurant.
With a consumption of about 13 Mn Tonnes Per year, India generates 9 MN tones plastic waste per year.
Most of the really good tasting foods often have the highest margins.
With new concepts knocking the door every second, it becomes challenging to constantly do something better and innovative and keep up with the…
The Second Edition of Restaurant India, West India held on 9th June 2018 in Mumbai set a cult for the business makers .
"In this digital age, Indian market has become extremely receptive to new concepts and healthier choices", says Gautam Kamra, General…
In order to work hand in hand with the franchisees, restaurants are drawing towards technological solution software like ERP.
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.
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