Running a restaurant comes with daily challenges, but your Point of Sale (POS) system shouldn’t be one of them. If your current system is slow,…
In today’s fast-paced food industry, Limited-Time Offers (LTOs) bring a fresh twist to the table. They add excitement to menus, keep regular…
Next time you’re dining out, pay attention to the sauce on your plate. It’s not just there for decoration—it plays a key role in the overall flavor.
Plating in fine dining isn’t just about making food look good, it’s a way of showing respect for the ingredients and for the person enjoying the meal…
One should choose a venue that is suitable for the occasion. Restaurants are also a good choice for this. Not only does a good restaurant create a…
Good food does more than satisfy hunger, it brings comfort, joy, and lasting memories. Add to that the soft rhythm of monsoon rain, the warmth of…
A cloud kitchen, also called a ghost kitchen or dark kitchen, is a delivery-only restaurant. It doesn’t have dine-in space. You only need a kitchen,…
L'opera aims to add 200 more outlets within 7 to 8 years
The best cloud kitchen isn’t the one with the best chef—it’s the one that gets to customers fast, hot, and fresh. That starts with the right location.
From cold brews to cool strategies, discover how the café giant scaled smartly across India.
Starting a cloud kitchen on Swiggy is one of the smartest ways to enter the food industry in India today. It’s affordable, scalable, and profitable…
AI and automation are not just buzzwords anymore. They are transforming how food is made, managed, and delivered in India.
Starting a cloud kitchen in India is a great way to turn your passion for food into a real business. You don’t need a big investment or a high-end…
While they can build strong brand loyalty, they also come with high rent, staff salaries, and operational costs. So, which one is the better…
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
Presently, Indian food market constitutes 41 per cent of fresh perishable dairy, 34 per cent staples and 15 per cent on beverages and foods.
According to experts, during the festive season, the food lovers are open to trying out new dishes by spending some extra penny. They look for the best restaurants to party and for festive dishes to indulge in.
In an exclusive interaction with Restaurant India, Robin Chatterjee, Founder, Yogurtbay, shares the power punch of eating yogurt.
This programme focuses on strengthening the bond with repeat customers in order to increase revenue and improve a restaurant's reputation through word-of-mouth.
To celebrate the occasion, restaurants are bombarding their customer with great deals and offers. But what benefit a restaurant gets from it is not known to the masses, who are enthusiast to get seasonal deals.
Other challenges that the industry faces are leveraging technology in less time to drive maximum benefit, training people in less time to create an efficient team and managing their working hours to payroll has become a major problem.
These days, restaurants and food companies are focusing on delivering a world-class product. The reception they give to their customer is honestly worth all the effort.
Megha Agarwal, Founder, The Corner Courtyard (TCC), also a food enthusiast and traveller, quit her job to start her restaurant. Talking to Restaurant India, she shares the experience of starting a restaurant in India.
Jay Singh, Founder and Joint MD, JSM Corporations and the man behind introducing the first franchisee restaurant in India, talks to Restaurant India sharing his experience working for different F&B formats.
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