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 $632 billion, a 3.5 per cent…
For restaurateurs quality is the major concern while envisioning any concept or creating a product. At the end of the day, restaurateurs have to…
In an interview with Restaurant India, Minakshi Singh, owner and partner at Sidecar and Cocktails & Dreams, Speakeasy talks about the key learnings as a women entrepreneur in the restaurant industry.
In an interview with Restaurant India, Shikha Pahwa, owner of Cafe Qahwa, talks about the challenges she had faced as a woman restaurateur.
In an Interview with Restaurant India, mixologist and entrepreneur, Yangdup Lama says the bars should use good quality hard ice in the drinks they serve.
In the fiscal year 2018-19, Karan Tanna's Yellow Tie Hospitality will be doing revenue of 200% more than the previous year by maintaining the EBITA to approximately 35%.
Today consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the building blocks of the food service in an innovative ecosystem.
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
The size of total market (organized and unorganized) is INR 3,09,110 crore and is projected to grow at a CAGR of 10 per cent to reach INR 4,98,130 crore by 2021.
The size of total market (organized and unorganized) is INR 3,09,110 crore and is projected to grow at a CAGR of 10 per cent to reach INR 4,98,130 crore by 2021.
The food industry, which is currently valued at US$ 39.71 billion, is expected to grow at a Compounded Annual Growth Rate (CAGR) of 11 per cent to US$ 65.4 billion by 2018. Food and grocery account for around 31 per cent of India's consumption basket.
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