The dining landscape is evolving rapidly, and at the heart of this transformation is the rise of casual dining.
The future of food will not just belong to chefs or cookbooks. It will be shaped by the influencers who capture our attention on screens and bring…
Born roughly between the mid-1990s and the early 2010s, Generation Z is a demographic group that possesses significant purchasing power and influence…
Today, restaurant marketing involves much more than just dropping pamphlets or running an ad in the newspaper. It involves telling an enticing story…
In the dynamic landscape of restaurant marketing, innovation is the key to success. By embracing these strategies, restaurants can navigate the…
Scientist Ganesh Bagler tells Restaurant India how chefs at restaurants can make the best use of the data using computational gastronomy.
The first step towards building the business is to acquire all mandatory licenses, permissions and concerned NOCs.
In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa.
From renting your venue out for private events to offering a seasonal menu, there are multiple research-backed strategies you can use to run a…
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…
JP McCormack, Vegannection Partner, the UK and Ireland, tells Restaurant India about the world's first 100% vegan debit card and its scope in…
In tete-a-tete with Restaurant India, Founder of S.A.A.G., Maneesh Baheti speaks about the long-term benefits of introducing global regional cuisines…
With the Maggi Wrappers Return Scheme, Nestle India wants to make 100 per cent of packaging reusable or recyclable.
These Steps Will Help You to Bring in Regular Customers for Your Restaurant
In the hospitality industry, technology is making things convenient and easy to access for both the customers and the business owners.
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