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, Vidit Gupta, One of the Co-Founder, Cafe Dalal Street, talks about the concept of trading on booze.
In conversation with Restaurant India, Anchit Patni Owner at Cress Courtyard speaks about the transformation of taste in India.
Sudarshan Maiya is the Executive Director of Maiyas Beverages and Foods, who comes from the family of MTR in Bengaluru. Talking to RI, Maiya shares about his plan to grow the biz into the South Indian market slowly moving to other parts of the country.
Umang Tewari is running more than five restaurants in Delhi today. Talking to Restaurant India, he shares about his plans to take these restaurants to other markets, including the global diasporas too.
Antares consists of a Day Bar, a 250-seat Modern Australian restaurant, 13 Villas, an infinity Pool, the Beach Club and a Store. Antares is open 4pm onwards and is located at Orzan, Small Vagator, Vagator, Goa.
In a conversation with Restaurant India, Aditya Jindal, Founder & CEO at DealMonk speaks about his aim to expand operations to 12 metro cities.
To get the Bollywood feel, they also have a tripod stand which the director use, cameras, Bollywood music. The music which is played at the background is decent to ears.
Happy Hakka, the 'Joy of Chinese' is designed to offer a new kind of dining experience for customers who are quick, smart and hassle free. Talking to RI, Gautam Ghai, CEO at Happy Hakka speaks about his next stage of expansion plans.
In a tete-a-tete with Restaurant India, Varun Puri, Owner at IMLY shares about how IMLY is transforming the food culture of Delhi.
pa pa ya restaurant -The design also extensively uses the contemporary technique of 3D spatial mapping to create a live, dynamic restaurant ambiance, rather than the static walls that most restaurants have.
Copyright © 2009 - 2025 Restaurant India.