The report suggests that the top five players in the domestic quick-service restaurant (QSR) industry are likely to add ~2,300 stores between FY2023-…
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…
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.
For restaurateurs quality is the major concern while envisioning any concept or creating a product. At the end of the day, restaurateurs have to treat it like a business so it's a tight row where one has to balance out.
In an exclusive interview with Restaurant India, Vineet Wadhwa, Chairman & Managing Director at FIO Country Kitchen & Bar is looking forward to franchise pan India.
In an interaction with Restaurant India, Arjun Sagar Gupta, Founder and Proprietor, The Piano Man talks about introducing the first Jazz bar in India.
In an exclusive interview with Restaurant India, Chef Akmal Anuar, Co-Founder & Chef, 3 Fils Restaurant shares that experience is anything unique plus incredible.
In an exclusive interview with Restaurant India Kabir Suri, Co-Founder and Director of Azure Hospitality shares the importance of simplifying food.
When one looks at opening a restaurant especially in a diverse market like India they need to get their training right, SOPs right, get a lot of technical people on board to be able to assist them and set up systems, it comes with huge cost.
Things have changed over the period of time, now people are smart and convenience friendly. They know what they want and they do not want to compromise because they have options.
In an exclusive interview with Restaurant India, Biplob Banerjee, Executive VP-HR, CSR and Admin, Jubilant Foodworks, India, Bangladesh and Sri Lanka shares the fun of creating experience at QSR. Here are the excerpts from the interview.
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
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