People


Chef has to be passionate and bit crazy
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
  • By - Nusra
  • Sep 24, 2013 / 11 MIN READ
How do Restaurants Maintain Healthiness?
A peek at what experts do to maintain the healthiness of food in their restaurant.
  • By - Nusra
  • Sep 24, 2013 / 5 MIN READ
When food and service give good value for money, people will come
Interview with Chef Taruneet Walia, Executive Chef, Mango Chutney Inc, Ontario
A robust biz plan must have mission and vision
An interview with Rohan Arora, Founder, Bueno Foods Pvt Ltd.
  • By - Nusra
  • Sep 23, 2013 / 10 MIN READ
Good strategy but outstanding operation brings success to a brand
Interview with Ajay Kaul, CEO, Jubilant FoodWorks Limited.
Innovation is the key to survival and without innovation restaurants die a natural death
An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.
The economy will shake out the F&B industry and the best players will move on
An interview with Narendra Malhotra, CEO, Oriental Cuisines.
We work according to our HR strategy: Catch me, grow me and keep me
An Interview with Nilesh Mitra, Senior Director, Human Resources, South Asia, Carlson Rezidor Hotel Group.
  • By - Nusra
  • Sep 16, 2013 / 10 MIN READ
You have to work from the heart
An Interview with Chef James Biaka, Executive Chef, Kofuku, Mumbai.
  • By - FIHL
  • Sep 14, 2013 / 8 MIN READ
Design must be practical, functional and stylish, not over the top
An Interview with Manuu Mansheet, Designer and Visual Merchandiser.
  • By - Nusra
  • Sep 05, 2013 / 5 MIN READ
There is no limit to good service and always something more to delight your customer
An interview with Pearl Khan, Owner, Kashmiri Kitchen.
Investors are ready to invest only when you convince them of your success- Virender Kumar
An interview with Virender Kumar, Restaurant Manager, Chi Kitchen & Bar
  • By - Nusra
  • Sep 03, 2013 / 5 MIN READ
Listen to your customers and ask their opinion; you can learn a lot from them.
Interview with Payal Saha, Owner,The Kati Roll Company (TKRC), NY
Criteria for Finding a Good Chef
If you want to serve a quality food, a quality chef is the requirement of your restaurant.
  • By - Nusra
  • Aug 16, 2013 / 4 MIN READ
Food Inflation Grip on the Restaurant Sector
A look at how the effect of food inflation has affected food business.
  • By - Nusra
  • Aug 14, 2013 / 5 MIN READ

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