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…
The evolution of theme-based restaurants in India reflects changing consumer preferences and a growing appetite for unique dining experiences.
According to a recent report by Swiggy, Breakfast is the golden hour for vegetarian orders, with over 90% of breakfast orders being vegetarian.
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
As the quest for novel dining experiences intensifies, several innovative concepts have gained traction, redefining how we perceive and enjoy food.
This transition from sweltering heat to soothing showers marks not only a change in weather but also a pivotal moment for the culinary landscape, where innovation meets tradition in the quest to capture the essence of the monsoon season on every plate.
Gurpreet Singh, Co-Founder & Director of World of Brands shares his insights on entrepreneurial journey, brand uniqueness, new launches and much more. Excerpts from the interview:
According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by 2028.
In an exclusive interaction with Restaurant India, Chef Devika Manjrekar, The Visionary Behind Toast Pasta Bar and Toast Doughnut Shop talks about strating an-ingredient driven restaurant in India.
Online food delivery is estimated to grow at 18% CAGR, penetration to rise from 12% in 2023 to 20% by 2030.
To meet the evolving needs of customers and improve efficiency, restaurant owners should invest in new technology to stay current with industry trends.
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