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.
Starting a cloud kitchen in India is a great way to turn your passion for food into a real business. You don’t need a big investment or a high-end…
While they can build strong brand loyalty, they also come with high rent, staff salaries, and operational costs. So, which one is the better…
If you have a cloud kitchen and want to increase orders, getting listed on Zomato is a must. With millions of active users, Zomato can help you scale…
In an exclusive chat with Restaurant India, Dinesh Arora, restaurateur who owns famous outlets of Delhi like- Elf Cafe & Bar, Hadippa, Light Camera Action and The Common Room, shares his expansion plan.
In an exclusive interaction with Restaurant India, Shreyans Vijay, Co-Founder at Stuffed talks about how he will use the recent funding in expansion of outlets.
In an exclusive telephonic conversation with Restaurant India, Prasoon Gupta, Co-Founder and Director, Sattviko, shares about its acquisition of teh Jaipur based 'Call A Meal'.
In a tete-a-tete with Restaurant India, Vibhor Nuwal, Owner at Funduz shares what opportunities they are seeking from the franchisee.
Pamphilos was started in March by Sourav Deshwal and his friend at GK-I after his return from Australia where he was inspired by the people's love for food and drinks. Talking to RI, he shares about the elements he has kept in mind while designing his
In conversation with Restaurant India, Bhanu Nehra, Owner, Mia Bella shares his expansion plan for the brand in the Indian market.
Targeting at revenue of 30 lakhs a month, Rao is looking for potential franchisee to grow and expand his business in Delhi and neighbouring cities. Here are the excerpts from the interview:
In an exclusive interview to Restaurant India, Vikram Rana, Owner of Caffe Mad House shares the concept of creating some 'Mad' deals to suit the name Caffe Mad House.
In an interaction with Restaurant India, Manoj Dalal, Co-founder at Star Vada Pao speaks about the idea of starting non-veg Vada Pao in India.
In an exclusive conversation to Restaurant India, Rohini Gauthaman, Co Founder, Smoky Chettinad shares about the idea of starting a 'Chettinad' food joint in the Delhi.
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