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.
Renjith Prahladan currently serves as Director of Sales for Urban Piper and overlooks the India business for the technology brand. He talks about…
Anubhav Dubey of Chai Sutta Bar talks about the tea cafe business in India.
In an interaction with Restaurant India, Ishan Kapoor of Madam Curry talks about starting a delivery-only concepts that boasts of experimental Indian…
Talking to Restaurant India Amit Juneja, CEO, Annakoot talks about starting a restaurant that serves natural and healthy foods.
Pankaj Aswani, Co-founder and CEO Coolberg talks about the idea of building India's first and only non-alcoholic beer brand.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a…
Chef Anuj Kapoor develops and executes Food and Beverage concepts for premium restaurants and hotels. In an interview with Restaurant India, he talks…
We intend not to hire any professional chefs but in future we have plans to hire khansamas who knows about old school cooking.
Talking to Restaurant India, Bharat Sethi of Rage Coffee shares about starting a niche, specialised coffee brand.
“Change is the only constant!! I’m excited to report that on May 1st, I’ll begin a new journey,” shared Gurnaney on a Linkedin post.
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