This year’s theme, “Hand in Hand for Better Foods and a Better Future,” emphasizes collective action through the FAO’s Hand-in-Hand Initiative…
Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
For a restaurant, whether big or small, the competition to stay steady in the culinary industry is of utmost importance. The competition is fierce,…
The "Brigade de Cuisine," a precisely structured hierarchy, is the intricate ecosystem that exists behind the swinging kitchen doors. For…
From charming cafés to busy fine-dining venues, restaurants need to make a concerted effort to establish a unique brand and personality that appeals…
Although this important duty is often reduced to "buying" or "purchasing," restaurant procurement is a complex and strategic…
With the world's knowledge at their fingertips and less time to spare, the younger generation makes thoughtful restaurant selections. Therefore…
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.
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
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…
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
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 and cloud kitchens are changing the food business in India. Both models offer cost savings and smart scalability. But they’re not the…
Maintaining the authenticity is very important; getting the required raw materials available is a task.
Expanding beyond geographies involves lots of challenges and risk.
The new outlet spells 'home' to not only its existing customers, but also to the crowd of discerning locals seeking authentic and…
In an exclusive interview to Restaurant India, Andre Nell, CEO, Retail Food Group, shares about their international business and the entry into the…
In an exclusive interaction with Restaurant India, Gaurav Jain, Co-founder and MD, Mast Kalandar, shares how his brand has grown over the years,…
Chairman of K Hospitality, Sunil Kapur, unveiled the company's future plans during a one-on-one interaction with Restaurant India.
In an exclusive interaction with Restaurant India, Manpreet Gulri, Country Head,Subwayshares his plan in the country in next five years.
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