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 interaction with Restaurant India, Rajiv Kumar, Business Alliances at Pyszne Foods Services shares how they prepare healthy food for their customers.
The restaurant has been shaped into a live size train with an esteem engine; it includes four compartments with 108 seats in total.
It is heard that the long shut outlets will re-open soon as there is a change in the management for the region.
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.
The highest traffic hour of the restaurant is between 8:30 to 10 pm. It is designed in the wooden flooring style, different furniture with coastal colours.
In an exclusive interview to Restaurant India, Jyoti Ganapathi, Founder & CEO at Dosa Inc shares the concept of mobile food trucks and its response in the region.
The outlet is availed with library where avid readers can enjoy reading their books along with their favourite brew.
What if you could trade in your cubicle for a super cool cafe? How much more fun would it be to work if your boardroom had a bar or a coffee shop attached? And this is how the concept of 'Business Cafe' is emerging in markets like India.
The customers can have two platefuls of Starters of the day as well as a stately Main Course and alongside enjoy a Beer or Sangria(Either, of your choice).
Race Together is not a solution, Schultz acknowledged, "It is an opportunity to begin to re-examine how we can create a more empathetic and inclusive society- one conversation at a time."
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