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…
An in-house restaurant refers to a culinary business that is operating within another main business, such as a hotel, resort, club, mall, hospital,…
For a restaurateur, whether in India or anywhere else in the world, seeing the gradual decline of their restaurant business is the most depressing…
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…
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…
Keeping expenses under control without sacrificing the quality that attracts and holds onto customers is one of the most enduring problems faced by…
A good menu design is easy to read, showcases all the items available in the bar, is aesthetically pleasing, and answers the customer’s queries.
Opening a restaurant with no money sounds like a stupid idea. However, it is the dream of many aspiring chefs and food entrepreneurs to have a restaurant of their own where customers come to try their dishes, and the rich aroma of food fills the place.
Around 60% of restaurants in India struggle to scale-up in the business as these issues create hindrance to expand.
In an exclusive interview to Restaurant India, Rajan Sethi, Managing Director, Bright Hospitality Pvt. Ltd talks about building a brand that drives emotion, experience and not just an eating out destination…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
The most impactful solution is often the simplest: replace disposable items with reusable alternatives.
If you are serious about starting a cloud kitchen, the FSSAI license is your first big step. It protects your brand and your customers. The application process is simple if done right.
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one extraordinary bite at a time.
Cities are drawing investment for the restaurant sector as investors show interest in scalable and innovative F&B concepts.
In the organized segment, Quick Service Restaurants (QSR) lead with a substantial 38% market share, followed closely by Cloud Kitchens at 30%.
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