In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.
A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.
At a time when the restaurant chain has captured more than 70 per cent of the pizza market, it is building high to grow its presence in India.
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.
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.
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