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.
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 improve skills and quality in the Restaurant business domain.
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 also define the business factor of a restaurant. As a result, these restaurants experience failure leading to a shut down.
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 cuisine will always stay. It is a staple from which people can never get bored of.
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
One of the popular Tea Cafes, Cha Bar, has introduced its latest offerings, extending its menu. The latest range of exquisite food promises to give consumers a whole new experience this season.
In a tete-a-tete with Restaurant India, Abhishek Basu, Executive Chef at The Park Hotel shares that understanding customer's requirements is the need of the hour.
Copyright © 2009 - 2025 Restaurant India.