Launching for the very first time, the inaugural edition of the HoCat Summit (Hotel+Catering) invited top speakers; including GMs, CEOs, Food and…
With over 1.4 billion customers, who is more experiential, is always on a look out for something creative, there’s a room for everyone to grow in…
In India, cafés are growing in popularity, especially among students, freelancers, and young professionals. On the other hand, restaurants continue…
The conference witnessed a great footfall from the restaurant and F&B fraternity and was graced by the presence of top restaurateurs, policy…
Restaurant India also hosted Restaurant India Awards- Telangana and Andhra Pradesh edition in the evening that saw many notable restaurant owners,…
From using the French Embassy kitchen back in 2010 to operating a 12,000 sq. ft production facility in Noida that runs 24x7, L'Opera has…
Little Miss Muffet a beautiful European Cafe-cum-bakery recently opened in the MGF Mall, Saket in Delhi.
Located on the first floor in the Miraya Rose complex, the ambience of Ebony at Whitefield is a tribute to colonial-style architecture and building…
Akshay Jatia of McDonalds India says the food brand has been seeing growth in double digits.
In an interview with Restaurant India, Aavika Chhawchharia and Utsav Chhawchharia talk about the bakery segment in the Indian market.
Mumbai as compared to Gurgaon, Pune and Bangalore has a long way to go when it comes to Food Trucks/Parks.
There are 17 outlets of Kylin restaurant with both company-owned and franchise formats.
The minimum average spending per customer at most of the nightclubs and bars in India varies between Rs. 1500-2000.
Vinesh Johny, Co-Founder and Executive Pastry Chef at Lavonne Academy of Baking Science and Pastry, says restaurants should start using new…
The cuisine is way through the pages of history, culture and natural wonders of that most Latin of the lands.
With India, currently, being the second fastest growing market for processed meat and poultry with a CAGR of 22%, it comes as no surprise that cold…
The new era designer cakes are set to be more in demand because they are more personalized and, hence, more appealing to the consumers.
Through FranGlobal, Kerrimo is looking to establish a good strong franchise network in India.
The most difficult thing about smoothies is getting the raw material at the right time and fresh.
In an interview with Restaurant India, Founder of Anando, Devang Thakkar speaks how collaborating with HoReCa segment is a win-win situation for both.
In an interview with Restaurant India, Sannat Ahuja, Co-founder of Juss by Sindhful, says, "before investing a big amount in the restaurant, be…
Business baron Kabir Talwar tells Restaurant India about the expansion plans of Fit Fresh Food (India).
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
In an interview with Restaurant India, Director and conceptualizer at Out Of the Blue, Rahul Bajaj tells how he intends to connect the clients and…
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