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.
In an interview with Restaurant India Nisha Walunj talks about taking her restaurant to 30 per cent growth in less than two years.
Aneesh Bhasin, Co-Founder at Svami Drinks talked about his brand's journey so far, why he is targeting millennials as his target customers and…
Mihir Mehta, Senior Vice President at Ashika Capital Ltd talked about what hospitality industry is grappling with, what are his financial suggestions…
Nitin Tiwari, who is the partner at Together at 12th told Restaurant India that this initiative was inspired by the Danish chef Rene Redzepi who runs…
He says if it continues for a longer period then brands will have to re-look at their annual strategies to change plans
From sanitizing to checking the temperature of food, restaurants are incorporating all possible precautions to deliver safe and healthy food to their…
Sangeeta Nag, a Delhi resident posted a video on Twitter that went viral
Talking to Restaurant India Chef Karann Talwar, MD, Kitchen Kraft Luxury catering talks about the growth of catering Sector.
Rocky Mohan says that chefs are doing the non-native dishes because they are in demand and his advice for chefs is to play around the flavours by not…
Talking to Restaurant India Sonia Puri, Co-Founder and Curator, Madam Gusto shares the dining scenes at Gurgaon.
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