In an exclusive chat with Restaurant India, Ashish Chakraborty, Director, House of Commons speaks about the theme of their restaurant.
Restaurants depend on quality food service as that is the main operational need for a restaurant. The basic purpose for any restaurant should be to…
As this model offers bigger growth, it creates a win-win situation for both franchisee and the franchisor.
Based in Hyderabad, United Kitchens of India, founded in June 2015, KLV Kiran, MD of UKI speaks about their unique concept. It is the only standalone…
As we are moving with global trends, resto-bars are one such culture which was present only in abroad, but gradually it has come in India in the form…
In an exclusive chat with Restaurant India, Bunty Arora, MD, Doppio Bar & Brasserie unveils how Doppio was incepted.
In an exclusive chat with Restaurant India, Nathan Harris, Owner, The Hole in the Wall Cafe talks about how he always wanted to be connected with the…
Rescheduling of menu is also significant, since it maintains a needed change and tries to cater for quality products.
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion…
In an exclusive chat with Restaurant India, Sanchit Aneja, Owner of IKKA shares his childhood dream to open a restaurant.
In conversation with Restaurant India, Apurva Salarpuria, Executive Director, Salarpuria Group and Owner of Studio talks about a unique concept set…
In particular, for Republic Day, restaurants and many eateries create a special tricolour menu giving importance to the three colours of the national…
In an exclusive conversation with Restaurant India, Prahlad Sukhtankar, Owner of The Black Sheep Bistro shares his logical decision to start this…
In an exclusive chat with Restaurant India, Gursimran Singh, Owner of Beer Republic speaks about the new trend he has introduced in his restaurant.
Engaging a supplier is not a task, although bargaining is the real challenge for restaurants. In this case the restaurants need to understand the…
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