Being a restaurateur today goes beyond offering good food and service. It’s about truly understanding your customers' evolving needs. Diners now…
Plating in fine dining isn’t just about making food look good, it’s a way of showing respect for the ingredients and for the person enjoying the meal…
One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
Food safety is more than just following rules—it’s a sign of respect. Respect for your customers’ health, your team’s hard work, and the future of…
Good food does more than satisfy hunger, it brings comfort, joy, and lasting memories. Add to that the soft rhythm of monsoon rain, the warmth of…
Around 70-80% of the restaurant brands focus on authenticity in food as that defines the brand.
Here’s a look at how different restaurant brands are celebrating Mother’s Day this year.
Headlined by the immensely popular Chef Harpal Singh Sokhi, innovation drives Karigari’s success and keeps it ahead of the curve.
A cloud kitchen, also called a ghost kitchen or dark kitchen, is a delivery-only restaurant. It doesn’t have dine-in space. You only need a kitchen,…
The best cloud kitchen isn’t the one with the best chef—it’s the one that gets to customers fast, hot, and fresh. That starts with the right location.
From cold brews to cool strategies, discover how the café giant scaled smartly across India.
The interiors, designed by Shabnam Gupta, showcase a blend of traditional Tamil elements and contemporary design.
Starting a cloud kitchen on Swiggy is one of the smartest ways to enter the food industry in India today. It’s affordable, scalable, and profitable…
Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in 2025.
According to report, the casual dining segment is growing at 5-10 per cent year-on-year, presently sitting at 132875 crore.
Around 20% -30% of the restaurant brands have ventured in techparks in India.
In 2005, Arun Kumar Adiga, after leaving his engineering career, joined his father to continue the tradition.
With over 26 outlets in Kolkata, 6 Ballygunge Place continues to uphold its legacy, delivering authentic Bengali flavors that resonate with every bite.
The Kind promotes unconventional eating habits by offering a variety of delectable cuisine tailored for vegans, Jains, gluten-free people, and more.
In today’s digital age, technology has been pivotal to Zahra’s growth. Online reservations and collaborations with delivery apps have expanded the brand’s reach, making its offerings more accessible.
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun.
The brand aims to significantly increase its presence across India, with a target of 50+ outlets in the next 5-7 years.
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