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.
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 2028.
Under Teja Chekuri's ownership, Ishtaa is now a part of his group of restaurants that include United Telugu Kitchens (UTK), Godavari, Ironhill India, Prost, Madras Dosa Co, Khiladi, 1947 Truly Indian, Vaanga, Passage to India, Boston, Don’t Tell Aunty, and Rosebud in the US and Canada.
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic approach to expansion.
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 exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the first floatel restaurant in the country.
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat content ranging from 13% to 25%.
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
Talking to Restaurant India Bhavya Kohli, Co founder and Director, Pho King talks about bringing authenticity in the business.
With the advent of superfoods, millets are gaining popularity and importance that was long due.
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