A good commercial refrigerator is essential in the restaurant business. It is the backbone of food safety, quality, and profitability. Every…
Customers no longer need to wait for menus or bills. Instead, they can scan, scroll, and select independently. This touchless, hassle-free…
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.
In a tete-a-tete with Restaurant India, Sharad Madan and Chef Nuria talks about their concept of late night cafe.
Started in 2013 with initial investment of about Rs 3 lakhs, Dumpling Momo is today doing a sale of Rs 8000-9000 from single outlet. Mohit Kumar Bhati, Co-founder at Dumpling Momo shares about the reasons for its growth.
Rahul Singh, Founder & CEO, The Beer Cafe, talks about his initiative of making the cafes a business cafes.
But, there needs to be time-piece behind literally, purely from the aspect of its unique location and a beautiful sitting that it offers.
In conversation with Restaurant India, Jasneet Sahni, Owner of Lanterns Kitchen & Bar unveils new technology used in his restaurant.
In an exclusive interview to Restaurant India, Kalpit Gandhi, Owner of Melt In talks about his deep study on his reinforced conviction.
As you enter the inside space, Tamasha environment consists of subtle woods, Interiors is done in most beautiful way. The furniture is casual, modern and contemporary accentuating the Tamasha of the place.
In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.
In an exclusive interview to Restaurant India, Rahul Mundra, Owner, Chaisa talks about how the idea was incepted.
In an exclusive interview to Restaurant India, Aziz Lalani shares about his love for entering into food business.
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