In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the…
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
Most of the really good tasting foods often have the highest margins.
In an exclusive interview with Restaurant India, Celebrity Chef Amrita Raichand talks about creating experience for children.
In an exclusive interview with Restaurant India, Ashish Saxena, Chief Executive Officer, TexMex Cuisine India Pvt. Ltd. talks about going beyond food.
Restaurants today are becoming health conscious by themselves. They are very choosey about picking up ingredients to make sure customer gets a…
People all of a sudden are more conscious about food and therefore chefs need to be more conscious to satisfy their requirements
In an exclusive interview with Restaurant India, R.J. Surendranath, Managing Director of M/s. HNS Hotels Pvt. Ltd which runs Chai Galli tea cafe…
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
In an exclusive interview with Restaurant India, Munaf Kapadia, Chief Eating Officer at The Bohri Kitchen talks about bringing bohri food revolution.
Talking to Restaurant India, Kapil Malhotra, Founder and MD,Total Solutions Group talks about providing the best customer experience.
The foodservice industry is poised to outpace the economy for the 12th consecutive year with sales expected to reach $632 billion, a 3.5 per cent…
For restaurateurs quality is the major concern while envisioning any concept or creating a product. At the end of the day, restaurateurs have to…
Vegetarian fast food constitutes of around 45% of the whole fast food market in India and is expected to grow at a CAGR of 18% by 2020.
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
In an exclusive interview with Restaurant India, Kunal Gangwani and Varun Madan, Founders of Salad Days shares the journey of healthy food.
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 an exclusive interview with Restaurant India, Gautam Purohit, Proprietor at Shri Thaker shares his journey.
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.
In an exclusive interview with Restaurant India, Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia shares his experience in food industry.
Restaurateurs have realized that identifying specific needs and wants of your particular market segment makes the business more successful. Changing market trends in recent times have made sure businesses carve out a niche and then thrive on it.
One of the key strategies of audit is how does a restaurant structure the plan and help restaurants to increase foot fall and maximise profit. Audits structure their reports in a way so that restaurants could examine themselves.
It started about 19 years ago when the QSR format took off in India with the arrival of McDonald's in 1996. Many global brands followed suit since then, either through company-owned stores or the franchisee model or a mix of both. And, the segment taught I...
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