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…
Breads made from the Puravita range of bakery mixes have improved nutritional value, are rich in fibres and minerals and contain limited salt.
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
In an interview with Restaurant India, Chef and Restaurateur Pankaj Bhadouria says, 'new techniques in food always add freshness."
Starting any business isn't easy but starting a restaurant is a totally different ballgame altogether.
Scientist Ganesh Bagler tells Restaurant India how chefs at restaurants can make the best use of the data using computational gastronomy.
The first step towards building the business is to acquire all mandatory licenses, permissions and concerned NOCs.
When you start a restaurant business on your own, you have to manage everything from scratch.
One of the unique qualities about The Deck is that it is designed by Chef Sabyasachi Gorai himself.
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
Managing Director of 1441 Pizzeria, Krishna Gupta says he is considering expanding the pizza brand with franchise model.
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