Marketing

What usually works for the restaurant is the strategy to think global and act local.

In an exclusive interview with Restaurant India, Nishek Jain, Founder, 29 (Twenty Nine) shares his passion for Pan Indian food and more.

The Confederation of Indian Industry (CII) estimates that the food processing sectors have the potential to attract as much as US$ 33 billion of…

In an exclusive interview with Restaurant India, Anirban Sengupta, Co-founder at What's Up! Cafe shares that they aim to be a multicultural cafe…

Quick casual is something which is going to change the way customers decide about where to eat.

Knowing how to communicate in case of crisis and being a quick solver are the keys to having them come back.

According to a survey by Franchise India, 34% of the people eat out two to three times a week, while 27% eat once a week, about 11% eat three or more…

We're still trying to figure out the licenses required. The biggest issue is no clear legislation.

Here are some key pointers to keep in mind while managing a restaurant. Read on..

"Great things in business are never done by one person. They are done by a team of people."

Every bite and sip of regional cuisine has an endurance to make consumers go nostalgic.

According to a study, India's Food and beverages industry expanded at an average annual pace of 24 per cent and reached INR 3.8 trillion.

Step by step approach for establishing any business is the first and foremost rule. Concept and planning of the business might take long but without…

These days people do not view eating out as a 'food affaire' but is more than getting the right menu on the plate, it is all about…

People who are regulars at your outlet know that you are consistent with your food.