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.
Indian food business is going through a phase where we still have plenty of opportunity to explore and we may see several other trends and cuisines picking up centre-stage.
In an exclusive interaction with Restaurant India, Inderpal Singh Kochhar, Owner, Sewara Hospitality shares 'How difficult it is to manage a 'multi-cuisine' restaurant'?
In an exclusive interview with Restaurant India, Avni Biyani- Concept Head, Foodhall, shares her views on the new export and import laws by the government.
With the growing number of more than two dozen food tech start-ups in the last one year, the food delivery scenario has garnered investor's interest as well.
From adopting the punch line of Hindi films at their advertising postures and hoarding to naming the menu after a movie or song restaurants have adopted all.
In an exclusive interaction with Restaurant India, Umang Tewari, Partner, Out Of The Box, shares his expansion plan for the brand.
The cafe is best described as a fun-filled Indian cafe, where guests will experience the finest modern Indian food infused with a generous dose of Indian architecture and influences.
Today, eating healthy is becoming a way of life and restaurateurs are not leaving this opportunity to grow their consumer base by offering healthier options.
This program provides a great platform to develop the women talents and help them realize their fullest leadership potential.
The evening also marked the launch of The Beer Cafe's swanky Good Earth City Centre outlet, the chain's 22nd outlet in the country.
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