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…
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
In an exclusive interview to Restaurant India, Amit Jatia, Vice-Chairman, Westlife Development Limited talks about creating the magical burger in India.
A restaurant manager knows well his staff, customers making restaurants run smoothly.
In a telephonic conversation with Restaurant India, Kaustubh Naik, Owner, Retox- The Social Fix, shares about his passion for the hospitality industry.
This is a fast paced industry and to be creative and innovative has to be a regular thing.
In an email interaction with Restaurant India, Dhawal Shah, Chief Patissier, The Dessert Street, talks about his journey in the patisserie industry.
Addition of disposable incomes is directly proportionate to spending power of the customers which increases the competition.
Veggie foods are basically a sure shot success in providing people with daily nutrition.
Millennials have surely reached to every segment of market affecting and influencing their business.
They are now on a drive to promote the business with new innovations and techniques.
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