Inflation had a particularly acute effect on the restaurant business. For example, food inflation surged to over 10% in June 2024, significantly…
As always, conversing with the smiling, super-talented chef-entrepreneur provides meaningful insights into the ever-changing, dynamic world of food…
In an exclusive interview with Restaurant India, Vikrant Batra, Co-Founder, Cafe Delhi Heights talks about growing and expanding CDH and other sister…
The current direct employment by the industry of 8.5 million people is slated to grow by more than 20% to 10.5 million in the next four years.
According to the report, Restaurant is the second largest employer with 85.5 lakh in 2024. The number is also estimated to increase by over 20% by…
Under Teja Chekuri's ownership, Ishtaa is now a part of his group of restaurants that include United Telugu Kitchens (UTK), Godavari, Ironhill…
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic…
With the advent of superfoods, millets are gaining popularity and importance that was long due.
If you are reinventing a concept or starting a new restaurant, these unique themed restaurants will serve as an inspiration.
IRC 2018 brought out the new in our practices of starting, managing and growing the Restaurant business by presenting powerful resources that can…
The Indian Restaurant Awards 2016, sponsored by Cremica, took an opportunity to recognise the persistent hard work of brands co-existing under the…
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.
In an exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
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