From personalization to make your own brew, café business is going through the biggest innovation these days.
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
In the future, the position of AI in the restaurant business will only expand. As machine learning algorithms advance, they will be capable of…
All invoicing from these brands has shifted to 5% GST. The billing system will show revised rates, and invoices (printed and digital) clearly display…
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
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…
Leading the pack with a cool 30–35% market share is Amul, followed by homegrown favorites like Naturals and NIC, as well as established giants such…
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…
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
An in-house restaurant refers to a culinary business that is operating within another main business, such as a hotel, resort, club, mall, hospital,…
A restaurant niche is a specialized segment of the market that you serve with a unique concept, menu, or experience. It is one of the characteristics…
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 restaurant is fronted by a narrow porch with a range of seaters placed along that to serve as a prelude to the interiors.
With continuous innovation on the product line keeping in view the consumer demand and global developments in the field.
Of course, in order to consolidate success, one must provide a variety of different offerings, and furnish new experiences to a fast-evolving,…
The monotonous colour palette used adds to the charm of the place making it pleasing to eyes because of absence of pop and neon colours.
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
In an exclusive interview Kamlesh Mulchandani, Director, Kailash Parbat talks about their vegetarian food biz.
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
The budget touched upon healthy India and comprehensive wellness and the F&B industry will have a major role to play in this regard.
There is no doubt about the fact that every successful restaurant is backed with highly dedicated staff and team.
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
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