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 a conversation with Restaurant India, Uday Mathur, co-founder, Tea Trails India, talks about the challenges in the retail business.
In a conversation with Restaurant India, Ashwin Jain, CEO Instapizza, talks about the new innovations in pricing model and product distribution.
In an exclusive interaction with Restaurant India, Chef Rakesh Talwar, Partner and Chef- The Spare Kitchen, speaks about his multi-cuisine restaurant.
In an exclusive interview to Restaurant India, Vaibav Kumarvel, Partner - The Chinese Story, shares how they provide great food at an affordable price in a comfortable ambience.
Deepankar Arora has worked with several 5-star restaurants as chef managing their kitchen. In an exclusive conversation with Restaurant India, he talks about his venture Tawak, a fine dining restaurant in Noida.
In a telephonic chat with Restaurant India, Mridu Mahajan Pogula, Co-Founder shares the experience of operating first of its kind organic cafe.
In an exclusive interaction with Restaurant India, Anil Chandok, CEO and President, Chenab Impex, shares his thoughts about the need of modernization in the food laws and import challenges.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the restaurant business today.
In an exclusive interaction with Restaurant India, Vidur Kanodia, Director & CEO Eat Bud Foods, talked to us about their new brand ZAMOZZA and how they are looking to expand the restaurant in near future.
Akul Dhingra together with his cousin, Pushkar Chopra started Mex It Up to serve authentic Mexican food inspired by the Chipotle restaurants on a visit to the US. They took two months to decide and set up the restaurant.
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