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…
There are various reasons why someone should. When there's a parent company who gives Master Franchise then they actually cyst the brand a lot of avenues.
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because at the end of the day you're feeding people.
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
Franchisor imparts the sense and science both into the business. What you are paying for is knowledge and the brand which already exists. A franchisor typically provides a platform to the entrepreneurs to build their brand.
In an exclusive interview with Restaurant India, Chef Indrajit Saha, Executive Chef at Accor Luxe Group shares his experience about reinventing food.
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more 2017 and improvised.
System for supply chains is extremely bad in India but the restaurateurs and operators need to fix it by creating awareness amongst the farmers, vendors and suppliers.
In an Exclusive Interview with Restaurant India, Chef Ramanpreet Singh, Executive Chef at Park Plaza Chandigarh - Zirakpur shares his valuable experience in Food & Beverage Industry.
The number of vegans in this country has risen by 360 per cent in the past decade, and it's a trend driven by the young: a fifth of 16-to-24-year-olds don't eat meat.
Blogging of high end quality content on a regular basis will add an exceeding amount of value to your business. To create quality content for a better alliance with your audience you need to be passionate and must have an inherent knowledge of your subject...
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