Talking to Restaurant India, Ashish Kapur who owns amazing concepts like The Whisky Samba, The Wine company and Antares talks about creating…
In a tete-a-tete with Restaurant India, Varun Tuli, Owner, Yum Yum Cha, Food Inc Catering talks about introducing experience in dining.
The foodservice industry is poised to outpace the economy for the 12th consecutive year with sales expected to reach $632 billion, a 3.5 per cent…
For restaurateurs quality is the major concern while envisioning any concept or creating a product. At the end of the day, restaurateurs have to…
In an exclusive interaction with Restaurant India, Zorawar kalra, Founder & MD, Massive Restaurants talks about going global.
In an exclusive interview with Restaurant India, Vineet Wadhwa, Chairman & Managing Director at FIO Country Kitchen & Bar is looking forward…
In an interaction with Restaurant India, Arjun Sagar Gupta, Founder and Proprietor, The Piano Man talks about introducing the first Jazz bar in India.
In an exclusive interview with Restaurant India, Chef Akmal Anuar, Co-Founder & Chef, 3 Fils Restaurant shares that experience is anything unique…
In an exclusive interview with Restaurant India Kabir Suri, Co-Founder and Director of Azure Hospitality shares the importance of simplifying food.
When one looks at opening a restaurant especially in a diverse market like India they need to get their training right, SOPs right, get a lot of…
Things have changed over the period of time, now people are smart and convenience friendly. They know what they want and they do not want to…
In an exclusive interview with Restaurant India, Binny Dhadwal, Founder at Flaming Trio talks about the bar tending tricks...
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
Today consumers who are drawn to an experiential dining experience are willing to pay more, too. Indian Restaurant Congress 2017 will share the…
Traditional Indian food is amongst the best in the world but still hasn't got its full due. There is so much to learn and savour from our…
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