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…
Consistency is another pillar of Barkaas' success. With dedicated Masala Milling Units, the restaurant ensures its signature Mandi and Biriyani…
Guided by the expertise of Chef Manuel and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria is redefining Modern Spanish Cuisine with a…
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…
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,…
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods &…
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with…
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its…
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025…
In tete-a-tete with Restaurant India, Rahul Gupta, Proprietor at The Empress talks about maintaining high standards of quality and hygiene.
In conversation with Kailash Sheth, Managing Partner, Kobe Sizzlers, who spoke about the reason why the brand is exploring the franchising model.
The restaurant business has witnessed a transformation from simply focusing on altering the menu to keeping in mind the calories in their food item. Let's know more about it.
In conversation with Nishant Joshi, Founder, The Burgery, who spoke about how his brand is planning to authenticate the real taste of burgers.
In conversation with Piyush Mathur, Founder and Managing Director, Heilo Beverages Pvt. Ltd, who talks about his brand's initiatives, brand strategies and future plans.
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving world.
Today, many QSR brands in the restaurant industry are using technology for enhancing their business model and customer experience. Let's know how...
In conversation with Shankar Srinivas, Managing Director, No Limmits Lounge & Club, who speaks about his brand and the uniqueness attached to it.
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.
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