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 conversation with Kailash Sheth, Managing Partner, Kobe Sizzlers, who spoke about the reason why the brand is exploring the franchising model.
In conversation with Nishant Joshi, Founder, The Burgery, who spoke about how his brand is planning to authenticate the real taste of burgers.
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving…
Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.
However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these…
The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be…
Business baron Kabir Talwar tells Restaurant India about the expansion plans of Fit Fresh Food (India).
In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
In an interview with Restaurant India, Kainaz Contractor, owner of Rustom's in Delhi, speaks about the key challenges she faced as an…
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