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, Ankur Damani, Country Head at Le Creuset India, speaks on why hotel and restaurant chains prefer Le Creuset…
There are 17 outlets of Kylin restaurant with both company-owned and franchise formats.
In an interview with Restaurant India, Sandeep Kotecha, Founder and CEO, The Kettlery, talks about the various factors behind the success of his…
Rustic, classy and vintage these are the latest trends in Restaurant Interiors.
IRC 2018 brought out the new in our practices of starting, managing and growing the Restaurant business by presenting powerful resources that can…
In conversation with Kailash Sheth, Managing Partner, Kobe Sizzlers, who spoke about the reason why the brand is exploring the franchising model.
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.
Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year.
In an interview to Restaurant India, Anthony Michael, General Manager, Savera Group talks about their plan to enter Delhi-NCR.
6th Indian Restaurant Congress', themed '#DOTHENEW' invited Global and National leaders together on one platform
The West Edition of Indian Restaurant Congress 2019 was held at Hotel Sahara Star in Mumbai.
In an exclusive interview with Restaurant India, AD Singh, Managing Director at Olive Bar And Kitchen Pvt Ltd. says, "For the first couple of restaurants, take a franchise and run it. See how a business works. It is very important."
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 correctly.
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.
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