Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
Special festive menus showcase a blend of traditional Indian delicacies and contemporary twists, from rich biryanis and fragrant curries to artisanal…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
Choosing the right electric cooker can make a big difference in a restaurant’s performance. It helps save time, energy, and money. More importantly,…
If you are confused about what theme would suit your restaurant, then we have an idea for you. How about opening a spooky theme restaurant? This will…
These brands help restaurants maintain the same taste across outlets, which is important for customer trust.
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
A restaurant niche is a specialized segment of the market that you serve with a unique concept, menu, or experience. It is one of the characteristics…
The rise of quick dining in cities reflects more than just food habits. It mirrors the way people live, work, and value their time. Quick dining…
While, Indians are more focused on trying different cuisines, on the global front, Indian cuisine is in demand. As per reports, there are 40% of…
Eating out was a rare occurrence, usually associated with celebrations, vacations, or pilgrimages. But the growing restaurant industry, from the…
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
Independence Day is about remembering our roots. Food brings people together, just like the freedom movement did.
With food photography, a restaurant can grab the attention of customers in an instant. Therefore, in this article, we will look at the art and…
Manuhaar, a restaurant that focuses on thali-style food, serves authentic Gujarati and Marwari delicacies.
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing…
OKO, The Lalit New Delhi, is the first restaurant in India to introduce an all-inclusive workforce of women and transgenders. It empowers specially-…
The Old World Hospitality group launched its 30th restaurant, Comorin, at DLF, Two Horizon Centre in Gurugram.
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
A restaurant cannot sustain on a guest coming there just once.
It is a common misconception that providing quality food will ensure a guaranteed success for the venture, completely ignoring the other things which…
Since people are not much aware of this new venture it is a golden chance to create a commotion on regular restaurant going customers.
In an interview with Restaurant India, Maria Priya of Tanddori Taal shares about her idea of starting a north Indian restaurant.
People are coming back to their taste and started liking local and regional taste more than the global cuisines.Trends will come and go but regional…
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