"Hygiene and Food Safety are Foremost"
In an exclusive interview with Restaurant India, Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia shares his experience in food…
How New Trends are Changing the Game in F&B
Restaurateurs have realized that identifying specific needs and wants of your particular market segment makes the business more successful. Changing…
"How Restaurants can Maximise Revenue through Audits"
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…
When Eating Out is Driven by Convenience
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…
How Master Franchise builds Foundation for Business
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…
How to Meet Consumer's Aspirations
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food…
How Restaurant Business Grows on Customisation
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…
Why does Restaurant Fail
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
Why one should Franchise
Franchisor imparts the sense and science both into the business. What you are paying for is knowledge and the brand which already exists. A…
"Food is getting reinvented"
In an exclusive interview with Restaurant India, Chef Indrajit Saha, Executive Chef at Accor Luxe Group shares his experience about reinventing food.
What's Trending in West
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more…
Supply Chain Management is Good for the Health of Restaurant Biz
System for supply chains is extremely bad in India but the restaurateurs and operators need to fix it by creating awareness amongst the farmers,…
"India has to work a lot when it comes to supply chain"
In an Exclusive Interview with Restaurant India, Chef Ramanpreet Singh, Executive Chef at Park Plaza Chandigarh - Zirakpur shares his valuable…
"Vegetarianism will be the New Trend"
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-…
5 Foremost Ways to Market your Business Online
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…


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