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.
However, there are states like Goa, Sikkim, UP, Pondicherry, MP< Karnataka, Himachal Pradesh amongst others which is allowing people to drink at 18 years.
Assuring restaurateurs of single window clearance and a ministry for the restaurant industry, Mishra implored not to pay any bribe to any of the government officials.
Delhi Govt promises to change restaurant scenario in 2 months, asks NRAI to present a strong mandate
Talking to the restaurateurs, Mishra said, We are partners and we have to work together to bring the changes which was occurring in the industry for long.
In an interview to Restaurant India, Murali Krishna Parna, CEO, Sagar Ratna talks about the restaurant franchisee in India.
In an exclusive interview to Restaurant India, Vineet Wadhwa, Owner and CEO, FIO talks about the brands expansion plan into the Indian market.
Started his first cafe in year 2001, Impresario has raised two rounds of funding of about Rs 65 crore and is looking for a third round of investment of around $20 million to expand its reach to other cities and pan-India.
In a telephonic conversation with Restaurant India, Ketan Kadam, CEO, Impresa Hospitality which owns the brand Maroosh, talks about the brand's growth plans and its rationale in the Indian market.
In a tete-a-tete with Restaurant India, Mihir Desai, Co-Owner TBSE, shares the experience of using the Stock Exchange App at their pub.
Deepankar Arora has worked with several 5-star restaurants as chef managing their kitchen. In an exclusive conversation with Restaurant India, he talks about his venture Tawak, a fine dining restaurant in Noida.
In an exclusive interview to Restaurant India, Dharmendra shares the idea of entering into restaurant business.
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