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The name 'Hiatus' connotes pause, an opulently peaceful arena to take a break from the fast life of the city and get rejuvenated and…

Afternoon High Tea is an attempt to create an unmatched experience, where guests are served traditional fare served with a Vivanta twist.

Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.

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…

Foodhall adds gourmet touch to your house party, provides a personalised chef service and exclusive interactive station.

Other challenges that the industry faces are leveraging technology in less time to drive maximum benefit, training people in less time to create an…

Food majors in the city are enticing great deals during the FIFA world cup.

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.

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.