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.
Zorawar Kalra, is the MD and Founder of Massive Restaurants Pvt Ltd, which owns some of the fast growing restaurants in its bouquet- Farzi Cafe, Masala Library, PaPaYa.
In an exclusive interaction with Restaurant India, Shreyans Vijay, Co-Founder at Stuffed talks about how he will use the recent funding in expansion of outlets.
The exceptional growth rate of chef driven food-tech segment in India is due to an increased level of awareness among people regarding the benefits of a nutritious and balanced food, and demand for home-like meals designed and prepared by professional che
pa pa ya restaurant -The design also extensively uses the contemporary technique of 3D spatial mapping to create a live, dynamic restaurant ambiance, rather than the static walls that most restaurants have.
In an exclusive interview to Restaurant India, Jason Araghi, CEO & Co-Founder, Green Beans Coffee shares their plans to enter into the Indian market.
Mr. Sub, the Canadian sandwich chain entered India in partnership with Beverly Foods & Beverages by opening first store at SDA market Delhi. Arnav Saluja, Chairman, shares that how the brand is growing by getting revenue of around Rs 45000 everyday.
In conversation with Restaurant India, Bhanu Nehra, Owner, Mia Bella shares his expansion plan for the brand in the Indian market.
The group which has about 300 home chefs listed with them on the website of which 100 is active chefs, targets to expand its services around the city with the fund raised.
In a telephonic conversation with Restaurant India, Singh shares the idea of starting a global product with an Indian twist.
What if you could trade in your cubicle for a super cool cafe? How much more fun would it be to work if your boardroom had a bar or a coffee shop attached? And this is how the concept of 'Business Cafe' is emerging in markets like India.
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