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…
An interview with Chef Ashish Massey, Corporate Chef, Aanch.
An Interview with Sameer Akhil Kachru, Director, Go Chaatzz.
An interview with Ashish Aneja, Co- Owner, Uber Lounge.
An Interview with Benu Sehgal, VP & Head, DLF Utilities Ltd.
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
An interview with AD Singh, Owner, Olive Bar & Kitchen.
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?
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