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 interaction with Restaurant India, Vikram Agarwal shares which type of retail format is giving them better revenue.
Barcelos, the South African per-peri chain is all set to open its first restaurant in India. In an exclusive interaction with Restaurant India, Rohit…
In an interaction with Restaurant India, Chef Steffan shares the essentials of running a successful restaurant.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
In an exclusive interaction with Restaurant India, Deepta Gupta, Executive VP, Bikanervala shares, how non-traditional locations are doing the right…
An exclusive interaction with Restaurant India, Neeraj Kataria, Executive Chef, Royal Orchid Ahmedabad shares his view on the contribution of good…
In an exclusive interview with Restaurant India, Narendra Malhotra, CEO, Oriental Cuisines shares their expansion plan in India.
In an exclusive interaction with Prashant Gupta, Director, Polo Foods, he shares how the eastern market consumes as compared to other markets.
In an exclusive interaction with Restaurant India, Manpreet Gulri, Country Head,Subwayshares his plan in the country in next five years.
In an exclusive interaction with Restaurant India, Nitin Arora, CEO, Creambell Ice Cream shares the journey of Creambell Ice cream in India and how…
Copyright © 2009 - 2025 Restaurant India.