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…
"GST is a welcome reform brought in by the present government. However, the job is only half done"
In an exclusive interview with Restaurant India, Rahul Gupta, CEO at Fast Filling shares that there's a lot in F&B but it takes time to grow.
In an interview with Restaurant India, Jaspal Singh Bindra and Divya Saluja Bindra, Proprietor at Punjabi Kadhai share their passion about food and…
In an exclusive interview with Restaurant India, Siddharth Maskara, Co-founder at Brickwood shares how he stumbled upon wood fire pizzas.
Technology is growing exponentially in every sector; Gartner predicts the use of 6.4 billion connected devices this year, a 30% increase year over…
In an exclusive interview with Restaurant India, Anirban Sengupta, Co-founder at What's Up! Cafe shares that they aim to be a multicultural cafe…
Quick casual is something which is going to change the way customers decide about where to eat.
In an exclusive interview with Restaurant India, Nilesh Shah, Co-founder Fusion Resto shares his opinion about changing segments in food and beverage…
In an exclusive interview with Restaurant India, Binod Homagai, Co-Founder at Wow Momo shares his views and experience about changing food tastes and…
In an exclusive interview with Restaurant India Founder & Chairman of MRG Group shares his views and experience about the food service industry…
Copyright © 2009 - 2025 Restaurant India.