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…
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.
Redesigning plays predominant role to boost the chart up again and many known global restaurant chains i.e., KFC, McDonald's and Subway are using the same method to bring customers back to their place.
Food is already the largest retail consumption category in India, accounting for approximately 31% of the country's consumption basket, compared to 9% in the US, 17% in Brazil and 25% in China.
The fine dines space or casual eating in Kolkata is about INR 700 to INR 900 and QSRs and take away pricing is INR 300 to INR 400.
In an exclusive interview with Restaurant India, the enthusiastic Rohit Chowdhury and zealous Joydeep Saha, Partners at RJS Matri Food And Beverages share their love for food.
In an exclusive interview with Restaurant India, Nishek Jain, Founder, 29 (Twenty Nine) shares his passion for Pan Indian food and more.
"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.
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