One of the most energy-intensive spaces in any business is the commercial kitchen of a restaurant. Its energy costs can even account for a big…
Although the word "preservatives" can occasionally raise concerns, these chemicals are essential for keeping the quality of packaged items…
Restaurants are now actively looking for and implementing eco-friendly cleaning solutions due to rising consumer desire for sustainable businesses,…
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
The alcohol license is more than just a piece of paper for Indian restaurateurs; it's a key component of the dining experience and a gateway to…
Food wastage is a problem that is faced by every establishment, from small food trucks to big restaurants or hotels. It is a problem that can affect…
When reused or recycled the right way, it can help the environment. It can also cut down on waste costs.
Sustainability is not just a trend. It is the future of dining. Restaurants that focus on eco-friendly practices stand out. They attract more…
We all know that food safety is a non-negotiable pillar for restaurants as it serves as an important reminder of our responsibility towards safe and…
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million…
Introducing Food Rescue! Canceled orders will now pop up for nearby customers, who can grab them at an unbeatable price, in their original untampered…
Moreover, blockchain improves food safety by facilitating the traceability of contaminated products and reduces food waste by ensuring that food is…
To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting…
Restaurant India spoke to Restaurant owners, FMCG players and Chefs to understand on how these players can help in delivering food safety, nutrition…
Nestle India is recalling around 25,000 tonnes of Maggi noodles, adding up to 200-300 million packets and has asked its 4,000 distributors and sub-stockists to send back all Maggi noodles packets within 15 days, from the day of the FSSAI order on 5 June.
According to an analysis the expenses towards employees have risen the most in the last five years - up by about 75 per cent from Rs 433 crore in the year 2010 to Rs 755 crore in 2014.
Make sure your restaurant smells fresh by equipping the kitchen with proper chimneys and exhaust fans.
Hike in service tax would negatively impact QSRs as it is an extremely price sensitive market in an increasingly competitive market.
The global per capita consumption of wine is estimated at 4 litre per annum, while the Indian figure stands at just 4.6 millilitres per annum.
An interaction with Prashant Kulkarni, Owner and Director, Chatar Patar.
An interaction with Kenneth Johansen, Executive Chef, Mariner of the Seas, Royal Caribbean Cruises.
An interview with Chef Diwas Wadhera, Executive Chef, Mosaic Hotel, Noida.
Food safety has always been a topic of major focus for policy-makers in India.
In an interaction with David Abikzir, CEO, Yzury.com and Chairman of Nymex Consulting
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