14 Types of Chefs You Need to Know
The "Brigade de Cuisine," a precisely structured hierarchy, is the intricate ecosystem that exists behind the swinging kitchen doors. For…
How does social proof help to brand your restaurant?
From charming cafés to busy fine-dining venues, restaurants need to make a concerted effort to establish a unique brand and personality that appeals…
A Guide to Procurement in Restaurants
Although this important duty is often reduced to "buying" or "purchasing," restaurant procurement is a complex and strategic…
How People Choose Restaurants: Top 10 Factors
With the world's knowledge at their fingertips and less time to spare, the younger generation makes thoughtful restaurant selections. Therefore…
Explore Upcoming Events And New Age Agendas
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Top 5 Korean Menu Design Ideas That Bring Seoul to the Table
A well-designed Korean menu is more than just a list of food items and prices—it’s a reflection of the restaurant’s story, values, and cultural depth.
How New-Age Restaurateurs are Shaping the Future of Dining
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
10 Popular Pizza Chains in India by Sales & Locations
In India, which is renowned for its unique cuisine rich in flavors and aromas, it is not easy for any foreign dish to gain popularity among the…
“Attrition Will Be There as it’s a Hectic Industry,” says Rahul Shetty of Peninsula Hospitality
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
Why Cloud Kitchens Can’t Survive Without a Strong Online Ordering System
If your ordering system is confusing, slow, or buggy, they will switch to another brand in seconds. So, your online system is like your head chef—the…
Dark Kitchens vs Cloud Kitchens: Understanding the Difference
Dark kitchens and cloud kitchens are changing the food business in India. Both models offer cost savings and smart scalability. But they’re not the…
“Mirah Hospitality to Open 7-8 Outlets by End of This Year,” Says Aji Nair
Maintaining the authenticity is very important; getting the required raw materials available is a task.
Breaking Barriers & Building Legacies: A Woman’s Journey in F&B
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
How Restaurants in South India Are Scaling in International Markets
Some brands are positioning South Indian food as a premium, healthy dining option rather than just street food.
How CSR can Elevate Restaurant Industry further Impacting the Society
There are a lot of scope of small or larger impact CSR that restaurants company can engage. Irrespective of the fact that its a single outlet brand…
5 Benefits of Adding Music to Restaurant Business
India's food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 billion in 2016 to reach USD 77 billion by 2021, says NRAI Food Service report.
Only Taste and Brand Matters, Not The Size of Outlets
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving world.
This restaurant runs its menu on customers' feedback
In an interview with Restaurant India, Gaurav Kapur, Executive Asst. Manager at Hotel the Royal Plaza talks about how good flavours shape restaurant biz.
  • By - Nusra
  • / 5 MIN READ
What it takes to build a brand out of comfort area
Expanding beyond geographies involves lots of challenges and risk.
  • By - Nusra
  • / 5 MIN READ
We want to become the largest Indian chain- Gaurav Jain, Mast Kalandar
In an exclusive interaction with Restaurant India, Gaurav Jain, Co-founder and MD, Mast Kalandar, shares how his brand has grown over the years, recently migrating to MK Dabbawala app.
  • By - Nusra
  • / 8 MIN READ
K Hospitality exploring railway and highway catering- Sunil Kapur
Chairman of K Hospitality, Sunil Kapur, unveiled the company's future plans during a one-on-one interaction with Restaurant India.
Subway aims at 600-restaurant by the end of 2015- Gulri
In an exclusive interaction with Restaurant India, Manpreet Gulri, Country Head,Subwayshares his plan in the country in next five years.
Why Top Indian Fast Food Restaurants Embrace Red and Yellow
Meanwhile colours like yellow and blue, evokes happiness and friendliness.
  • By - Nusra
  • / 4 MIN READ
Effective Restaurant Marketing Strategies By Chef Anaida Parvaneh
In an interview with Restaurant India, Chef and Partner Anaida Parvaneh reveals her unconventional style of kitchen management and the marketing strategies at SodaBottleOpenerWala, Powai.
Cha Bar Sets Foot In Delhi's South Campus
Cha Bar has now 10 outlets located across major cities in India.