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.
Amrik Sukhdev Dhaba at Murthal was founded by Sardar Parkash Singh in 1956 mainly to cater to the food needs of truck drivers. One of his sons, Amrik Singh, Partner of the dhaba, speaks to about the exponential growth of the Dhaba.
In a tete-a-tete with Restaurant India, Bhupesh Kumar Jain, Co-Founder & Director, Angels in my Kitchen shares about how the brand has grown from a local bakery to a chain in itself.
In a tete-a-tete with Restaurant India, Fouad Abdel Malak, CEO, ZIZO shares 'How difficult it was for him to introduce the brand into the Indian market'.
The industry which is 25 times bigger than the Bollywood industry in India has to go through 30 or more licenses to open one single restaurant which in itself is one of the biggest blockage for the smooth run of any restaurant business in the country.
Citing restaurant industry 25 percent bigger than the Bollywood and Telecom industry, Amlani also pointed Government polices as the big gorilla in the room.
In an exclusive interview to Restaurant India, Jayanti Kathale, Founder & Owner, Purnabramha Foods, Bengaluru shares how the idea of starting a Marathi restaurant in Bengaluru was born focusing on her expansion plan in global markets.
In an exclusive interview to Restaurant India, Deepak Datwani, Owner, Fat Lulu's shares, how the idea of opening a pizzeria chain came into his mind.
In an exclusive interview to Bakshish Dean, CEO, Prime Gourmet (P) Ltd which operates Johnny Rockets brand in India talks about the brand presence in India over the next two years and why is it slow on throwing the numbers when it comes to opening new out
India's wonderchef, Sanjeev Kapoor, recently launched his own lifestyle houseware brand. On the occasion, he spoke to Restaurant India over brand licensing, category expansion, promotion and marketing strategies and much more.
The group is also planning to invest above $5 million to purchase the necessary infrastructure to build the Movenpick business in India.
Copyright © 2009 - 2025 Restaurant India.