Restaurant

Now a days restaurants have acquired many tricks to promote themselves; organising festivals is one of them.

An interview with Pawan Raj Kumar, Owner- Director, Continental India.

An interview with Ishan Khanna, Owner, Haute Saute.

Interview with Sunil Kallerackal, Chairman, bookyourtable.com.

From a science graduate to advertising to publishing to finally being a restaurateur ... how did Anjan Chatterjee manage all this?

An interview with Rohan Arora, Founder, Bueno Foods Pvt Ltd.

An interview with Narendra Malhotra, CEO, Oriental Cuisines.

An interview with Mr. Pramod Raj Saxena, Owner, Hyderabadspecial.com

Awadh, called the land of Nawabs has got a traditional touch in its cuisine.

An interview with Pearl Khan, Owner, Kashmiri Kitchen.

Interview with Payal Saha, Owner,The Kati Roll Company (TKRC), NY

Whether you're starting a restaurant, or running an existing business, finding good, reliable suppliers is a key factor in your business's…

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

Exceptional food and service is not enough; people must be able to see your restaurant. That's where location gathers importance.

If you want to serve a quality food, a quality chef is the requirement of your restaurant.