To be successful in the Indian restaurant industry, one needs a complex combination of dedication, enthusiasm, and an exceptional array of skills. It…
This mega-event will bring together the country's most visionary entrepreneurs, investors, and business leaders for a day of awards, summits,…
While, Indians are more focused on trying different cuisines, on the global front, Indian cuisine is in demand. As per reports, there are 40% of…
The creative force behind Honey & Dough, turned her dream of opening a cozy neighborhood café into one of Delhi NCR’s most beloved café chains.
With a dynamic portfolio including The Thane Club, Blah BKC & Santacruz, Vivi Italian, South Stories India, Masaledar, and Magna Bar &…
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy.
Gowda founded South Tiffin House at the age of 17, presently have 11 restaurants in Mumbai and launched a new restaurant brand 'Aahara' in…
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.
Every year on 8th of March Women's Day is performed to celebrate the achievements of the women. This March, Restaurant India is talking to all…
Sanjay Mahtani, Executive Director, JSM Corporation talks about building a successful restaurant.
Fabcafe is going to be the first healthy food restaurant planning to expand the concept to 65 outlets by 2020 end.
In an exclusive interview with Restaurant India Tarun Mahadevan, Director, Cool Cream Milano talks about his expansion plans.
If you don't have a differentiated product you are dead, me too product you are dead.
When one looks at opening a restaurant especially in a diverse market like India they need to get their training right, SOPs right, get a lot of technical people on board to be able to assist them and set up systems, it comes with huge cost.
Things have changed over the period of time, now people are smart and convenience friendly. They know what they want and they do not want to compromise because they have options.
In an exclusive interview with Restaurant India, Binny Dhadwal, Founder at Flaming Trio talks about the bar tending tricks...
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
Today consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the building blocks of the food service in an innovative ecosystem.
Traditional Indian food is amongst the best in the world but still hasn't got its full due. There is so much to learn and savour from our cuisine and we need to promote it, irrespective of any physical boundaries.
It's good that everybody is getting mature in food and beverage industry and they want to innovate something actually amazing to give customer an outstanding experience.
In an exclusive interview with Restaurant India, Pawan Aggarwal, CEO, Food Safety and Standards Authority of India talks about the evolution of Indian cuisine.
In an exclusive interview with Restaurant India, Swagat Sengupta, CEO at Apeejay Oxford Bookstores Private Limited shares the experience of having 'cha' leafing through the books.
Vegetarian fast food constitutes of around 45% of the whole fast food market in India and is expected to grow at a CAGR of 18% by 2020.
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