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.
KababGarh- The Land of Kababs is a kabab festival that seeks to bring to the diners of India's capital the finest kababs that the land has produced.
It is noticed that the eating pattern largely depend upon offers, discounts, loyalty membership because 59 per cent people eat out on the weekdays.
The name 'Hiatus' connotes pause, an opulently peaceful arena to take a break from the fast life of the city and get rejuvenated and refreshed to hit it back.
Foodhall adds gourmet touch to your house party, provides a personalised chef service and exclusive interactive station.
The industry is highly dominated by the unorganised players constitutes over 70 per cent share with a market size of 172,685 crore. To find out how India consumes, Restaurant India went to experts in the different regions to get a clear picture.
The West India based restaurant has entered Delhi with a franchise partner and is planning to expand its wing across the city.
The bar menu includes a wide range of assorted drinks with an emphasis on cocktails and European (German) brews that has an unique mixes complementing old classics with contemporary favourites.
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