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,…
Speaking to Restaurant India, Chef Marco Murenu, Italian Chef de Cuisine at Prego, The Westin Gurgaon, tells how he makes sure that Sardinian food…
In an interview with Restaurant India, Chef Pallavi Nigam Sahay speaks about her cookbook and food pairing with tea.
In an interview with Restaurant India, Yudhveer Singh, Founder and Owner of The Beer House Cafe speaks on how he came up with the concept.
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…
Providing an ever-broadening range of eating choices delivered right at the door, Foodservice aggregators are on a rise like never before.
In an interview with Restaurant India, Ankur Damani, Country Head at Le Creuset India, speaks on why hotel and restaurant chains prefer Le Creuset…
In an interview with Restaurant India, founder of Nut and Bowls, Surruchi Joshhi, talks about the first raw vegan cafe in Delhi.
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, Co-founder of Anglow, Arpan Gupta, speaks about the importance of location for a restaurant.
In an interview with Restaurant India, Chef Anahita Dhondy gives expert tips on how to make diners remember the cuisines and revisit the restaurant.
Revenue management is about attracting the right guests at the right time.
Mixologist Rohan Matmary says, "Millennials prefer Gin and Modern whiskeys as the base to their cocktails."
Three outlets of Zorambo are open in the Millennium City, Gurugram - Central Plaza in Golf Course Road, D Block Shopping Plaza in South City 2 and JMD Megapolis in Sohna Road.
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 correctly.
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.
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