As per reports, offsite catering and mobile events are growing 20–25% year-on-year across metros like Mumbai, Bengaluru, and Delhi.
In the competitive Indian Restaurant Sector, solely relying on walk-ins and delivery apps is no longer enough to connect to customers. Therefore, to…
Calling Karwa Chauth an emotion rather than merely a day would not be any kind of overstatement. This day is celebrated by many couples throughout…
A restaurant lease is more complicated than a typical office or retail lease since it must deal with expensive infrastructure requirements (gas,…
There is no denying the appeal of buffet restaurants in India. For a set fee, customers can try several cuisines, choose from a wide variety of meals…
To be successful in the Indian restaurant industry, one needs a complex combination of dedication, enthusiasm, and an exceptional array of skills. It…
The preparation of this food begins when the chef picks up their knife. And a chef's knife is more than a tool. It's an extension of their…
When a theme is carried out well, a meal becomes an experience. It evokes feelings, tells a story, and provides customers with an excellent reason…
The simple three-compartment sink has been a kitchen staple for years, but modern dishwashers are becoming a strong challenger day by day. When…
Serving anything other than clean seafood in a restaurant, seafood market, or catering business can have serious consequences, ranging from unhappy…
A superb pizza oven does more than just cook; it also crafts. It gives each crust the desired char, ensures a properly melted cheese blanket, and…
As many restaurants are trying to make profits during festivals, you need a more strategic, creative approach that can outshine other restaurants and…
One of the most energy-intensive spaces in any business is the commercial kitchen of a restaurant. Its energy costs can even account for a big…
The Food Safety and Standards Authority of India (FSSAI), the country's main food regulator, is leading this change with strict new regulations…
In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.
In an interview with Restaurant India, Minakshi Singh, owner and partner at Sidecar and Cocktails & Dreams, Speakeasy talks about the key…
More than any other ingredient, Turmeric is an instant representation of the Indian kitchen and its rich cuisine, of personal experiences as well as…
Situated in central Delhi's Khan Market, Anglow is the brainchild of Ajit Singh and Arpan Gupta, two seasoned restaurateurs who have curated a…
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they…
Abhishek Sharma, Food and Beverage Manager at Radisson Blu Faridabad, says new standalone restaurants and microbreweries are being set up which shows…
Hiring a design professional for your new restaurant is a challenging task - given the proliferation of design studios and professionals.
Wellness specialist Namita Jain shares tips and tricks on how the daily diners should decide what to eat from the restaurant's menu and what not…
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