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A restaurant cannot sustain on a guest coming there just once.

With new concepts knocking the door every second, it becomes challenging to constantly do something better and innovative and keep up with the…

This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are…

The Second Edition of Restaurant India, West India held on 9th June 2018 in Mumbai set a cult for the business makers .

"In this digital age, Indian market has become extremely receptive to new concepts and healthier choices", says Gautam Kamra, General…

A world class menu with a pinch of international flavours and local ingredients are gaining momentum.

Restaurateurs have accepted the fact that food is no more the only thing which can help them to sustain in the rapidly growing food industry.

Coming up with another location might sound like a Herculean task but it is possible.

In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.

In conversation with Restaurant India, Vinit Ghelani, Owner, Udan Khatola shares about his passion towards food industry.

Indians always had a sweet tooth, and bakery holds special heart in India since forever.

Addition of disposable incomes is directly proportionate to spending power of the customers which increases the competition.

Whenever something bad happens, restaurants need a strategy to deal with the situation.

According to NSDC data available the employment will reach 8.7 million in 2021 from 5.8 in 2016 which is huge in itself.

In an exclusive interaction with Restaurant India M Mahadevan, Chairman, Oriental Cuisines talks about building a restaurant empire.