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…
Talking to Restaurant India, Udit Bagga & Udit Bhasin, Partners, Cafe Out of The Box shares about their love for food biz.
"In this digital age, Indian market has become extremely receptive to new concepts and healthier choices", says Gautam Kamra, General Manager, Wok to Walk
In order to work hand in hand with the franchisees, restaurants are drawing towards technological solution software like ERP.
Eat them as snacks or as a meal, their versatility, taste and exoticness has enticed us like never before.
In an exclusive to Restaurant India, Ashish Vohra, Founder & CEO, jUSTA Hotels & Resorts talks about creating a budget hotel.
According to a study, 66% of individuals in 52 key countries will own a smartphone by the end of 2018.
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.
With regular brand building exercise and media mileage they ensure that your brand gets the attention it deserves.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
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