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.
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because at the end of the day you're feeding people.
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
Franchisor imparts the sense and science both into the business. What you are paying for is knowledge and the brand which already exists. A franchisor typically provides a platform to the entrepreneurs to build their brand.
In an exclusive interview with Restaurant India, Chef Indrajit Saha, Executive Chef at Accor Luxe Group shares his experience about reinventing food.
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more 2017 and improvised.
System for supply chains is extremely bad in India but the restaurateurs and operators need to fix it by creating awareness amongst the farmers, vendors and suppliers.
In an Exclusive Interview with Restaurant India, Chef Ramanpreet Singh, Executive Chef at Park Plaza Chandigarh - Zirakpur shares his valuable experience in Food & Beverage Industry.
The number of vegans in this country has risen by 360 per cent in the past decade, and it's a trend driven by the young: a fifth of 16-to-24-year-olds don't eat meat.
Blogging of high end quality content on a regular basis will add an exceeding amount of value to your business. To create quality content for a better alliance with your audience you need to be passionate and must have an inherent knowledge of your subject...
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