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
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 successful restaurant. Here are the expert tips.
In tete-a-tete with Restaurant India, Executive Chef at The Lalit, Chandigarh, Nandita Karan speaks how chefs could help contribute towards the development of the restaurant industry in India, and how she abides by the back-to-roots concept.
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
2015 is the year mainly for the food tech apps in India. Many of the food tech apps got lot of funding from the investors.
The QSR chains have given a tight competition to the other segments.
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