Franchising a restaurant is a good way to enter the food industry if you’re thinking about entering, unlike starting a restaurant from scratch.…
Celebrate the special day with your dad by giving him the best moments, after all every minute you spend matters more and the lasting memories to…
From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality…
We all know that food safety is a non-negotiable pillar for restaurants as it serves as an important reminder of our responsibility towards safe and…
Restaurant tech is booming with trends like AI & automation, contactless payments, cloud kitchens, smart POS, AR/VR, IoT, and sustainability…
Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu.
“Authenticity is About Cultural Context and Intention,” Says Chef Anshul Dhyani of ITC Grand Central
“You’re only as good as the last plate you serve. This mindset keeps us grounded, focused and constantly striving to do better.”
The market is expected to reach ₹9–10 lakh crore by 2030, with a projected CAGR of 11.19% through 2028, hitting $79.65 billion.
Around 25-40% of the top brands are working kiosks model which proves that this model works exceptional in high-footfall environments.
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the…
Maharashtrian cuisine blends regional styles shaped by geography, local ingredients, and history. Each region of Maharashtra offers different…
From tantalizing chaats to decadent sweets and refreshing festive drinks, Holi is as much about food as it’s about fun.
This Woman’s Day, let’s celebrate the woman in the restaurant sector who is breaking the glass-ceilings and making a mark for themselves.
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
Both the sections can be converted into a private dining area to cater to parties big and small.
In tete-a-tete with Restaurant India,Costa Mazzis, Chairman, Barcelos talks about the Plans for the Brand and Franchise growth in 2016.
In conversation with Restaurant India, Chef Puneet Jain, Bueno talks about gourmet food which will be the new trend in 2016.
In an exclusive conversation with Restaurant India, Vikas D Nahar, MD, Satvikk Speciality Foods Pvt. Ltd., talks about the exceptional variety of nutritious and healthy choice of fresh food products for their customers.
Talking to Restaurant India, Walter Seib, CEO, HMSHost International, tells about its partnership with Lite Bite Foods in India and their expansion plan.
In an exclusive interview to Restaurant India, Deepak Asrani, MD, Sri Roda Foods, shares information on the supply chain process and how he manages the demands of the big restaurant players.
In an interaction with Restaurant India, Maneet Pal Singh, Vice President, Wiser Foods shares how he started the business of importing BASA fish by becoming one of the largest importers today.
In a chat with Restaurant India, Bidisha Nagaraj, Group President - Marketing, Coffee Day, unravels her growth and marketing strategy at the coffee chain:
In an exclusive interaction with Restaurant India, Antonio, Owner, Blue Bird, chats how he came up with the idea of serving different cuisines under one roof and fresh vegetables grown in his own garden.
An exclusive interaction with Varun Kapoor, Executive Director, Travel Food Services.
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