The DoCA held a meeting on Thursday with restaurant associations and consumer organizations on the levy of service charge in hotels and restaurants.…
The restaurant also has a mini garden of microgreens, edible flowers, and peppers - you may spot or taste some of them in your food and drinks.
In India, the mystery shopping business is in its infancy but quickly picking up pace. The industry is estimated to be worth around `70 crore and…
The expenditure of Indian households on eating out is rising rapidly and it has become imperative for established as well as new restaurants to…
The Indian restaurant industry 2.0 is more diverse, full of risk-takers and more creative than ever. For many, it is just the right time to enter the…
If we look at numbers, Inorbit Malls in Malad operate close to 35 restaurants whereas, Infiniti Mall in Malad is home to more than 40 plus…
In an interview with Restaurant India, Yudhveer Singh, Founder and Owner of The Beer House Cafe speaks on how he came up with the concept.
From using the French Embassy kitchen back in 2010 to operating a 12,000 sq. ft production facility in Noida that runs 24x7, L'Opera has…
In an interview with Restaurant India, Ankur Damani, Country Head at Le Creuset India, speaks on why hotel and restaurant chains prefer Le Creuset…
Located on the first floor in the Miraya Rose complex, the ambience of Ebony at Whitefield is a tribute to colonial-style architecture and building…
The owners of Gola Sizzlers, Manik and Rajat Kapoor, in a joint interview, talk about the impact of their restaurant business.
Post-election results, the food and beverage (F&B) industry, especially the restaurant segment, is hopeful of the changes the newly-formed…
Emanating an old-charm rustic vibe with a twist, XIIth Floor Restro Bar is a modern-cum-vintage restro property that is tastefully put together to…
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
In an exclusive interview with Restaurant India, Celebrity Chef Amrita Raichand talks about creating experience for children.
In an exclusive interview with Restaurant India, Ashish Saxena, Chief Executive Officer, TexMex Cuisine India Pvt. Ltd. talks about going beyond food.
Restaurants today are becoming health conscious by themselves. They are very choosey about picking up ingredients to make sure customer gets a healthy meal.
People all of a sudden are more conscious about food and therefore chefs need to be more conscious to satisfy their requirements
In an exclusive interview with Restaurant India, R.J. Surendranath, Managing Director of M/s. HNS Hotels Pvt. Ltd which runs Chai Galli tea cafe talks about building an experience for youth.
In an exclusive talk with Restaurant India, Ranveer Brar, Celebrity Chef and Restaurateur shares the significance of Indian cuisine.
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
In an exclusive interview with Restaurant India, Munaf Kapadia, Chief Eating Officer at The Bohri Kitchen talks about bringing bohri food revolution.
The foodservice industry is poised to outpace the economy for the 12th consecutive year with sales expected to reach $632 billion, a 3.5 per cent increase over 2011, according to the National Restaurant Association.
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