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…
Slow nights are the periods when the restaurants encounter the fewest customers during a day or a week. The gloomy sight of empty tables on a quiet…
A restaurant’s atmosphere is a silent hero that sets the tone, promotes longer stays, and makes customers want to come back and refer your business.
Although large problems like theft or catastrophic equipment failure are immediately identifiable, much of the loss can be assigned to something far…
Purchasing necessary kitchen and dining equipment is one crucial area that frequently receives fragmented attention amid this chaos. A strategic,…
A restaurant's digital presence is nearly as important in the visually driven digital age as the smells coming from its kitchen. Being active on…
The term "Happy Hour" conjures up images of clinking glasses, animated conversation, and enticing bargains. It's a long-standing…
Beneath the busy exterior of dining rooms and kitchens, a silent drain frequently exists: staff internal theft. Any owner or manager must deal with…
Although this important duty is often reduced to "buying" or "purchasing," restaurant procurement is a complex and strategic…
With the world's knowledge at their fingertips and less time to spare, the younger generation makes thoughtful restaurant selections. Therefore…
A Ghost kitchen, or better known as a cloud kitchen, virtual kitchen, or dark kitchen, is a type of restaurant that operates on a delivery-based…
Getting new employees up to speed quickly and efficiently is not only a good idea but also a requirement for success in the fast-paced, high-pressure…
A good commercial refrigerator is essential in the restaurant business. It is the backbone of food safety, quality, and profitability. Every…
With the industry projected to directly employ nearly 10.3 million people by 2028, it's clear that the sector is experiencing rapid growth.
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in India.
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani spice mixes deliver the same flavors across all outlets. Even their iconic Kunafa is centrally produced to maintain uniformity.
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a twist.
How Ancient Stone Flames BBQ & Grill is providing a lava stone grill experience that’s taking India by storm.
Learn essential strategies to calculate and optimize your restaurant's food cost percentage. Get practical formulas, industry benchmarks, and proven techniques to boost profitability without compromising quality.
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
Sarava’s six distinct zones offer a variety of atmospheres, from the cosy Maria’s Café, ideal for quiet moments, to the lush hideaway of The Nest, perfect for intimate brunches.
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods & Resorts Pvt Ltd talks about the brand, right workforce and challenges and much more.
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with possibilities.
Copyright © 2009 - 2025 Restaurant India.