Learn how to start your restaurant business in Andhra Pradesh. Get step-by-step registration process, mandatory licenses (FSSAI, Eating House),…
The rise of self-service kiosks is not a coincidental trend; rather, it is a response to fundamental changes in consumer behavior and technology…
Running a profitable restaurant resembles crafting the perfect recipe. It requires the right blend of planning, smart cost management, and creativity.
Restaurant owners are now faced with a crucial dilemma as a result of this digital revolution, which has drastically changed the profitability of…
Today, restaurant marketing involves much more than just dropping pamphlets or running an ad in the newspaper. It involves telling an enticing story…
Your restaurant’s menu is a powerful marketing tool, a silent salesperson, and a reflection of your brand’s personality. So, if you are a restaurant…
As of mid-2025, with technology continuously evolving and guest expectations rising, a poorly designed menu can be a squandered opportunity, leaving…
Bananas naturally release a gas called ethylene, which helps them ripen. However, too much ethylene—especially in warm conditions—makes them ripen…
Basil can now be stored in a variety of ways to extend its life. Of course, wasting food is terrible for both your budget and the environment. So, in…
Cilantro, also known as coriander leaves, is one of the most essential and loved herbs in Indian kitchens.
Whether it's a healthy, fresh Caesar salad or a tasty fast food item like a hamburger, lettuce is a common ingredient in both dishes. With its…
Using a griddle on your gas stove is simple and rewarding. With the right griddle, proper setup, and a bit of practice, you can cook a wide variety…
Strawberries are sweet, juicy, and one of the most loved fruits, but they spoil fast. Their delicate skin and high moisture content make them…
A menu card is not just a list of offerings. It's a silent salesman, a potent marketing tool, and frequently the first time a consumer interacts…
Zero waste kitchens differ from other kitchen as in normal kitchen the reuse of the balance product is very less.
Changing lifestyles and transforming food habit is fueling the growth in the restaurant business.
Governments are going to see drastic reduction in Tax collection and revenue from other sources are also bound to dwindle and witness a major slump.
However, customers are still skeptical; since the virus spreads through coughing and sneezing, one may think twice to step outside for a Coffee date.
In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they serve.
Union Food Processing Minister Harsimrat Kaur Badal expresses her concern over utilising just 10% of food produce due to the lack of proper cold storage facilities.
JP McCormack, Vegannection Partner, the UK and Ireland, tells Restaurant India about the world's first 100% vegan debit card and its scope in the Indian market.
Experiential marketing aims at creating short but meaningful activities for people, thereby creating a bigger and long-lasting impact on their minds.
These Steps Will Help You to Bring in Regular Customers for Your Restaurant
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