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 interaction with Restaurant India, Dharmender Singh, Owner, The Ancient Barbeque and Smoked Biryani House, shares his opinion about the growing trend in the restaurant industry in India:
After the successful exit from his maiden venture, which introduced the multi-award winning signature Punjab Grill, Zorawar Kalra launched Massive Restaurants in December 2012. Talking to Restaurant India, he shares his view on the growing restaurant biz.
In an exclusive interaction with Restaurant India, Harshvardhan Mandad, CEO and Co-Founder, TinyOwl, shares his plans for entering other cities in months to come.
In an interaction with Restaurant India, Pulkit Khurana, one of the partners, Zu Tisch, shares what encouraged him and his partners to start a restro-bar with a German theme.
In an interaction with Restaurant India, Dheeraj Gupta, MD, JumboKing Foods, shares his growth plan over the next five years.
Talking to Restaurant India, Chandrima Agarwal, CEO, TCI Apex Pal Hospitality, shares her experience on bringing the Singaporean Sakae Sushi to India.
In an exclusive interaction with Restaurant India, Deepinder Goyal, Founder and CEO, Zomato, tells his global expansion plan mentioning the need to raise fund.
Hitesh Keswani, owns four brands and is successfully running 8 restaurants under the umbrella. Talking to Restaurant India, he shares his strategy for success in the food driven Indian society.
An interaction with Chef Sujan Sarkar, Chef de Cuisine, Olive Bar & Kitchen.
An interview with Manish Kumar Baheyti, Owner, Haute Services Pvt Ltd.
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