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.
An interview with Ranjit Shastri, Director, Stern Fisher Angel Network.
An Interview with Rahul Parasher, Marketing & Sales Manager, B-bar
An interaction with Chef Aldo Zilli, celebrity chef and restaurateur.
Duane Messerschmidt, Director of International Sales, Johny Rockets shares the starting up experience in India, reason for expansion and the…
Progressive middle class and experiment are the reason for restaurant coming to India.
It is undeniable that women have excelled in Hospitality sector not only in India, but all over the world.
In today's competitive hospitality business, you don't want employees. You want people who share the same passion as you do.
How well do fast-casual restaurants keep up with their Facebook fans?
How important is filling every position in a restaurant with the right people?
We did lots of research on what not to do before getting settled for anything. It was one and half year long research to start this dream project.…
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