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…
Hospitality industry is growing at a very fast rate as everyday a new restaurant comes up with some unique concept. To sustain in the market, it…
With the Maggi Wrappers Return Scheme, Nestle India wants to make 100 per cent of packaging reusable or recyclable.
In the hospitality industry, technology is making things convenient and easy to access for both the customers and the business owners.
These Steps Will Help You to Bring in Regular Customers for Your Restaurant
Leveraging social data to strengthen your brand's social media marketing strategies.
In an interaction with Restaurant India, Sagar Neve, Director, Neve Hospitality talks about his journey and experiences in the hospitality industry…
Street marketing (advertising done on the streets) has the ability to reach out to a lot of people at a single time creating the awareness for your…
It's all about location when starting a restaurant. Location acts as an anchor point to your idea which helps you in sustaining in this…
Whenever a person goes out to a new place for dining, it is often due to the soliciting advice from friends and families for their recommendations.
foodpanda has tied up with around 900 vendors in Delhi NCR and Pune including Burger King, Wendy's, Biryani Blues, Eatsome, Subway, Ammi's…
Would you like more customers in your restaurant?
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 successful restaurant. Here are the expert tips.
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
JP McCormack, Vegannection Partner, the UK and Ireland, tells Restaurant India about the world's first 100% vegan debit card and its scope in the Indian market.
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 in India.
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