In an interview with Restaurant India, Founder of Anando, Devang Thakkar speaks how collaborating with HoReCa segment is a win-win situation for both.
The application of voice technology will make it easier to communicate for the restaurant staff and keep track of guests more smoothly.
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
CFO at Hotel Sahara Star, Chintan Shah, tells Restaurant India about the industry trends with reference to accounting and finance.
Located at Prabhat Road, Erandwane in Pune, Olive Wheat Grape serves Mediterranean Cuisines.
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…
Starting any business isn't easy but starting a restaurant is a totally different ballgame altogether.
In an interview with Restaurant India, Chef Chalapathi Rao, owner of Simply South, talks about the expansion and growth plans of his restaurant.
From renting your venue out for private events to offering a seasonal menu, there are multiple research-backed strategies you can use to run a…
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the…
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
In conversation with Shankar Srinivas, Managing Director, No Limmits Lounge & Club, who speaks about his brand and the uniqueness attached to it.
Restaurant industry is one and a half size of Indian railways, two times the size of whole Info Tech sector and seven times the size of hotel…
Thus the business unfolds endless opportunities for the budding restaurateurs and entrepreneurs, who want to make their mark in the restaurant…
In an interview with extremely talented and more so honest, Udit Khanijow, owner of Big Yellow Door chain of Cafes.
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