Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
Reputation is everything, and how you manage it can make or break your restaurant.
Fast-food chains frequently utilize bright colors like red and yellow to pique customers' appetites and energy levels, whereas fine dining…
The flavors market was valued at USD 18.75 billion in 2023 and the market is expected to grow from USD 19.53 billion in 2024 to USD 30.10 billion by…
ICRA estimates suggest that these chains are set to open 2,300 new stores with an investment of Rs 5,800 crore between 2022-23 and 2024-25,…
Before you set foot in the kitchen, it's crucial to map out a comprehensive business plan that encompasses various aspects of your venture.…
In the dynamic landscape of restaurant marketing, innovation is the key to success. By embracing these strategies, restaurants can navigate the…
Since 2018, hoteliers have been vocal about their concerns that this tax variation is causing a decline in restaurant footfall, as customers opt for…
Starting a restaurant is no mean task but that should not stop you from starting one.
Prior to joining Radisson Blu Atria, Prashanth has worked with leading brands like Maven Hospitality, Hyderabad International Convention Centre…
From online ordering, getting the food delivered at home to contactless payment and adoption of technologies like ChatGPT and AI in restaurant…
In 2023, contactless experiences, personalization, sustainability, health and wellness, and social responsibility will be some of the top trends that…
Additionally, newer trends like education tourism, staycations, workstations, and homestays are also expected to generate revenue in the coming times…
Restaurants will have to continue providing exceptional service in terms of technology, too. We should follow the latest tech trends in the industry…
Most people know what to buy, but very few of them know how to cook it in a way that the natural nutrients of food remain intact after it has been cooked.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a good menu in a restaurant business.
In an interaction with Restaurant India, Hemang Bhatt, MD at HAS Juice talks about the product's quality, freshness and nutrition content in juice for the customers hes is targeting at.
Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay Brasserie shares how the brand is catching the customer's attention by doing over 50 covers a day.
In an exclusive conversation with Restaurant India, Priyanka, owner of deliKitchen tells about providing a food eco-system where people can order home food at best prices in Delhi-NCR.
In an exclusive interaction with Restaurant India, Rohit Aggarwal, Director, Lite Bite Foods, shares his plans to enter the US market, focusing mainly on Indian foods.
In an exclusive interaction with Restaurant India, SM Shervani, MD, Shervani Hospitality and former President FHRAI, talks about what's trending in Indian food business in 2014 and years to come.
Go Panda is the brainchild of three young friends, Sachet, Nikhil and Yash. Talking to Restaurant India, Sachet shares the idea of getting into a restaurant business serving pan-Asian food.
An interaction with Sam & Sana Chopra, Chairman & Director F&B, CybizCorp.
An interview with Shahid Nasim, F&B Manager, Peninsula Grand Mumbai.
Copyright © 2009 - 2025 Restaurant India.