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 Ishan Khanna, Owner, Haute Saute.
Interview with Sunil Kallerackal, Chairman, bookyourtable.com.
An interview with Chetan Arora, Master Franchisee, West and North India, Subway.
From a science graduate to advertising to publishing to finally being a restaurateur ... how did Anjan Chatterjee manage all this?
What tricks are the restaurant and the hospitality industry applying to hire and sustain their employees for a longer time thereby decreasing the…
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
A peek at what experts do to maintain the healthiness of food in their restaurant.
Interview with Chef Taruneet Walia, Executive Chef, Mango Chutney Inc, Ontario
An interview with Rohan Arora, Founder, Bueno Foods Pvt Ltd.
Interview with Ajay Kaul, CEO, Jubilant FoodWorks Limited.
Copyright © 2009 - 2025 Restaurant India.