Read about Starbucks Menu in Delhi - from locations and operating hours to detailed menu offerings, nutritional information, and insider tips for the…
Have you ever wondered what to order when you walk into a Starbucks in Ahmedabad? With so many choices on the menu, finding your perfect brew can…
Dessert Menu Ideas for Restaurants: A great dessert menu does more than satisfy sweet cravings—it enhances your restaurant’s brand identity and…
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
In an exclusive chat with Restaurant India, Thakur Bhuvan Singh, shares about growing his new bollywood theme restaurant.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a…
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing…
In an interaction with Restaurant India, Rohan Arora, Co-Founder, Bueno Foods, shares how he entered into the restaurant business and his future…
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.
An Interview with Manuu Mansheet, Designer and Visual Merchandiser.
An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.
Rescheduling of menu is also significant, since it maintains a needed change and tries to cater for quality products.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the local market.
Other challenges that the industry faces are leveraging technology in less time to drive maximum benefit, training people in less time to create an efficient team and managing their working hours to payroll has become a major problem.
Food majors in the city are enticing great deals during the FIFA world cup.
To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.
If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.
Many restaurants have created special menus for those looking to share this particular day with someone special.
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion plans.
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