A study shows that if an individual dines at a different place every day in a cosmopolitan city like Delhi, it will take him/her about 20 years to…
The rat-race has been a prolonged move, yet many succeeded to stand out. And the only reason they stood out was because they chose smart work instead…
However, home delivery of food will be allowed during the night but it may not be able to meet the same number as dine-in.
With the business potential of tier-2 cities getting huge as much as that of big cities, turning investments into profits are way easier due to lower…
Globally, the failure rate of a restaurant is estimated at 90 percent within the first year and only 50 percent survive until the second year.
Labour costs account for one of the highest expenses, amounting to approximately 45 percent of the total operating costs and in some cases, it may be…
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
What this translates into when it comes to fundraising is that the investment interest & intent runs high where technology is playing a critical…
Covid-19 has definitely taken a toll on us, said Avantika Sinha Bahl whose restaurant even after opening could not do wonders as her clientele being…
Zero waste kitchens differ from other kitchen as in normal kitchen the reuse of the balance product is very less.
Changing lifestyles and transforming food habit is fueling the growth in the restaurant business.
Grab has made various efforts to digitalise micro, small and medium enterprises on the Grab platform to adapt to the new normal.
In an exclusive interview with Restaurant India Tarun Mahadevan, Director, Cool Cream Milano talks about his expansion plans.
The cafe serves eight types of coffee from eight different countries along with delectable Mexican & Italian delicacies.
In fact, India has even overtaken China to become the most favourable market for retail expansion.
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