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.
Considered as an important factor for the success of any event, the catering sector is in grave need of government intervention with rules and regulations for safe and hygienic practice.
Chef Subrata Debnath, Executive Chef, Hyatt Regency, Chennai has over 22 years of experience in working in the kitchen. Talking to Restaurant India, he shares 'basics of managing and serving the best food to the customers'.
You may consider offering guests with complimentary snack while they are seated and waiting for their order. For example, freshly baked loaf, pita crisps or bread sticks may be greatly appreciated by customers.
Food safety has always been a topic of major focus for policy-makers in India.
In an interview with Restaurant India, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed correctly.
Door No. 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018.
Before you go ahead with your business, you must have all the below mentioned qualities to run a successful bistro in Mumbai.
Restaurateur Rachna Desai says, "It's a tough line that demands your time and attention 24x7."
Copyright © 2009 - 2025 Restaurant India.