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.
In an exclusive interaction with Restaurant India, Anun Dhawan, Director, Mentor Hospitality (Master Franchise Holders of Pita Pit in North & East India) shares his view on the consumption pattern in India.
Foodhall adds gourmet touch to your house party, provides a personalised chef service and exclusive interactive station.
In an exclusive interaction with Restaurant India, Robin Chatterjee, Founder, Yogurtbay, shares the power punch of eating yogurt.
In an exclusive interaction with Restaurant India, Rohit Aggarwal, Director, Lite Bite Foods, shares his plans to enter the US market, focusing mainly on Indian foods.
In an exclusive interaction with Restaurant India, Lisa Srao, Chairman & Managing Director, I Brands Beverages shares, what prompted her to enter the male-dominated liquor industry.
In an exclusive interaction with Restaurant India, Atulya Mittal, Director, Avan Projects, which recently merged with Pizza Corner, shares what makes restaurant brands to merge and lots more.
Rahul Kumar is the CEO and Principal Owner of Maez One Group which holds the master franchise of Red Mango for the Republic of India. Talking to Restaurant India, he shares his view on growing need of healthy food options in India.
In an exclusive interaction with Restaurant India, Harshvardhan Mandad, CEO and Co-Founder, TinyOwl, shares his plans for entering other cities in months to come.
Food regulation in India is commonly termed as a 'necessary evil' by restaurateurs, as they know regulation is good to improve quality and standardise Indian food to match up with international standards.
Food always involves all the senses (see, smell, touch and feel, taste and hear- especially while eating crunchy dishes). People usually remember and visit a restaurant for its food.
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