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 an exclusive conversation with Restaurant India, Prahlad Sukhtankar, Owner of The Black Sheep Bistro shares his logical decision to start this restaurant.
In an exclusive chat with Restaurant India, Gursimran Singh, Owner of Beer Republic speaks about the new trend he has introduced in his restaurant.
In an exclusive interview to Restaurant India, Triman Chandok, Owner, Balu Hospitality, shares his plans of growing the brand in Mumbai and then entering other cities.
29 was inaugurated in December 2015. In tete-a-tete with Restaurant India, Nishek Jain, Owner, 29 shares how the idea was born.
In tete-a-tete with Restaurant India, Alka Kukreti, Owner of Cafe Marigold talks about her journey towards being an entrepreneur.
In conversation with Restaurant India, Razat Choudhary, Cofounder, Freshler shares how this ideawas brought to life.
The atmosphere is very smoothing and guests can enjoy foot tapping music as they slip into light mood conversations with their friends.
Covering an overall area of 4500 sq. ft., with a large island bar, Farzi Cafe New Delhi has been designed by the team at This Is It Design by Sahiba Singh.
In an exclusive interview to Restaurant India, Enayet Ansari shares about the idea of starting India's first 'Pay per minute' cafe.
In conversation with Restaurant India, Mehul Mittra, a young entrepreneur of Mississippi Music Cafe shares his idea to open a music cafe.
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