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 exclusive interview to Restaurant India, Anurag Katriar, CEO and Director, DegustiBus Hospitality which runs fine dinning restaurants like IndiGo and Neel talks about his expansion plans.
In an interview to Restaurant India, Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar talks about bringing innovations in menu.
In an exclusive interaction with Restaurant India, Shikha Nath, Brand Director, Copper Chimney shares her expansion plans for global market.
In an interview with Restaurant India, Ranjeet Bindra, Owner, Aallia Hospitality talks about starting a sea food restaurant in Mumbai's fast evolving market.
In an interaction with Restaurant India, Ram Niwas Rathi, Owner, 7 Degrees Brauhaus talks about setting up the trend of Microbrewery in India.
Despite all the flowery returns that the sector offers, there are some major challenges to make a strong foothold in the segment.
In conversation with Restaurant India, Saddam Zaroo, MD, Royal Khazir Group &Hotel RK Sarovar Portico, Srinagar talks about his expansion plans.
In a tete-a-tete with restaurant India, Savar Malhotra, Director, The Embassy Restaurant talks about their plans to enter into franchisee model.
Nehru Place Social, like its Hauz Khas and Def. Col. Predecessors, is a curation of the same design philosophy of minimal intervention and maximum up cycling.
Indian franchising industry is estimated at $24 bn with an expectation to reach $35 bn by 2020.
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