New Year party food in India has changed in a big way. Restaurants are no longer focused only on serving full meals. Food is now planned as an…
Celebrating excellence across cuisines, formats, and concepts, here are the Top Mumbai restaurants and brands.
Luxury today is not about excess but about refined nostalgia, where comfort dishes are recreated with premium ingredients, regional storytelling,…
In an exclusive interview, celebrated chef Manish Mehrotra of MMCA challenges culinary labels, urging a shift in perspective.
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…
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food…
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because…
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
Franchisor imparts the sense and science both into the business. What you are paying for is knowledge and the brand which already exists. A…
In an exclusive interview with Restaurant India, Chef Indrajit Saha, Executive Chef at Accor Luxe Group shares his experience about reinventing food.
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more…
Blogging of high end quality content on a regular basis will add an exceeding amount of value to your business. To create quality content for a…
According to India Instant Noodles, Pasta & Soup Market Overview, the total market for instant noodles, pasta and soup is growing with more than…
Law obviously has heavy concentration on food safety and distribution, it is also subject to laws such as the Nutrition Labelling and Education Act…
In an exclusive interview with Restaurant India, Chef Vibhuti Bane, Corporate Chef at Delightful Foods Pvt. Ltd talks about his journey and…
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