The business card given at the end of the customer’s dining experience is the last physical interaction you have with them. After that, your…
Choosing a good commercial dishwasher for your restaurant is an important investment that impacts a lot of things, like labour costs and water…
Opening a restaurant with no money sounds like a stupid idea. However, it is the dream of many aspiring chefs and food entrepreneurs to have a…
Restaurateurs reveal how summer specials aren't just about freshness - they're key to better margins and customer retention.
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
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…
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 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.
Interview with Chef Taruneet Walia, Executive Chef, Mango Chutney Inc, Ontario
As these restaurants are giving the customers not only food, but an experience that they can cherish, they are attracting a large footfall.
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