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 Smita Jatia, MD, South and West India, Mc Donald's.
An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.
When people prefer everything at the click of a button, are restaurants clicking?
An interview with Mr. Sachin Dhoka, Owner, Firangi Tadka
An Interview with Devika Keer, Marketing Manager, Cafe Mangii.
What made Chef Arun Batra, Executive Chef, TajSTATS Air Catering, Taj Group, bag the Golden Hat Chef Award is his adaptability, his administrative…
In a candid chat with Franchise India, Hemendra Mathur, MD, SEAF Indian Investment Advisor, talks about the apprehensions that entrepreneurs have…
What made them successful in facing challenges was their systematic attitude and love for food and customers.
In a candid chat with Franchise India, Ms. Seema Jhingan, Senior partner, Lex Counsel Law Offices, talks about PE/VC funding issues and investors.
In a candit talk with Franchise India, Mr. Samir Kuckreja, President, NRAI, talks about NRAI's Pan India presence and its mission.
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