He founded The Daily Bar & Kitchen in Mumbai in 2013, creating a space that blurred the line between neighbourhood bar and cultural hub.
In an exclusive interview with Restaurant India, Ravi Rai, GM, The Orchid Hotel Mumbai talks bout building a world-class hospitality.
The brand has earmarked Rs 40 crore to set up 100 stores over the next five to six years, signaling a steady and strategic rollout.
In an exclusive conversation with Restaurant India, Sameer Bhasin, CEO of Nando’s India, shares insights on what it takes to build and grow a…
Ankita Poojari, Director and second-generation entrepreneur at the Shiv Sagar Group, shares insights into how the iconic Indian brand has sustained…
With 37 Chowman outlets and over 45 in the F&B group, the brand aims for 100+ outlets across metro and tier-2 cities like Chandigarh, Pune,…
He is Founding Partner of Butterfly High, Kyma, and The Bigg Small Café + Bar. For him, today’s success rests on customer insight, constant…
Founded by Sumit Govind Sharma, Monarch Liberty Hospitality Pvt Ltd has launched some successful restaurants in Mumbai such as EVE, Que Sera Sera and…
The chef draws inspiration from Japanese precision, European simplicity, and Indian cuisine. By using locally sourced seasonal ingredients, the chef…
Rahul Bajaj, Director of Le Sutra Hospitality and a second-generation entrepreneur, is the visionary behind Café Out of the Blue’s transformation…
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
Driven by a passion for crafting meaningful dining experiences, Khushank aims to build distinctive concepts that leave a mark in the ever-evolving F…
An alumnus of IIHM Kolkata, Chef Dash’s illustrious career includes key roles with Taj Hotels, ITC Hotels, Marriott International, and Atmosphere…
The creative force behind Honey & Dough, turned her dream of opening a cozy neighborhood café into one of Delhi NCR’s most beloved café chains.
Abhijeet commenced his journey in the field of hospitality with BBA in Hospitality and Tourism Management from Kohinoor IMI - School of Hospitality…
His culinary prowess extends across a wide variety of local and global cuisines ranging from European, Indian, Asian, Japanese, Turkish and Middle…
In his new role, Saurabh will report to Akshay Jatia, Executive Director, and will work closely with the leadership team to devise effective…
At Raffles Udaipur, he will handle menu engineering, revenue management, staff and operations management, and event curation along with his team.
Founded in 2011 as Faasos, it operate over 450 kitchen locations and over 4,000 internet restaurants across 70 cities in 10 countries.
With over 25 years of experience in the hospitality industry, Anuj’s expertise will play vital role in elevating the property to new heights.
Patidar was one of the first few employees of Zomato and built the core tech systems for the company, shared the company in a regulatory filing.
In his new position, he will be responsible for overseeing the brand’s strategic planning and capital allocation and working towards creating the…
With this new role, he will be responsible for overseeing all aspects of the hotel's food and beverage operations, including menu development,…
As India’s first Thai fine dining brand and as one of the best restaurants in Delhi-NCR, Thai Pavilion has earned an iconic status since its…
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