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 India Instant Noodles, Pasta & Soup Market Overview, the total market for instant noodles, pasta and soup is growing with more than 20% CAGR from last five years.
Law obviously has heavy concentration on food safety and distribution, it is also subject to laws such as the Nutrition Labelling and Education Act of 1990 (NLEA) and the Food Safety Modernization Act of 2010 (FSMA).
In an exclusive interview with Restaurant India, Chef Vibhuti Bane, Corporate Chef at Delightful Foods Pvt. Ltd talks about his journey and experiences in food industry.
The size of total market (organized and unorganized) is INR 3,09,110 crore and is projected to grow at a CAGR of 10 per cent to reach INR 4,98,130 crore by 2021.
The size of total market (organized and unorganized) is INR 3,09,110 crore and is projected to grow at a CAGR of 10 per cent to reach INR 4,98,130 crore by 2021.
The food industry, which is currently valued at US$ 39.71 billion, is expected to grow at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and grocery account for around 31 per cent of India's consumption basket.
When franchisors look at a potential franchise company for the business, they are looking for something where both of their needs and expectations can be fulfilled.
"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 more.
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