ICRA estimates suggest that these chains are set to open 2,300 new stores with an investment of Rs 5,800 crore between 2022-23 and 2024-25,…
It is very important to know the market, clientele and neighborhood you are operating your restaurant, brand.
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese…
In an exclusive interview to Restaurant India Shraddha Bhansali of Candy & Green talks about clean & organic eating.
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The furniture, chandeliers, sculpture and graphics are all created in-house by their highly skilled team of craftsmen, artists and fabricators.
The restaurant is fronted by a narrow porch with a range of seaters placed along that to serve as a prelude to the interiors.
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
In a tete-a-tete with Restaurant India Manpreet Singh, Owner, Pinch of Spice talks about expansion plans.
In an interaction with Restaurant India, Nirupa Shankar, Director, Brigade Hospitality talks about trends.
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
No matter what business you run and where you are, having keenness to lead something is very important in restaurant business.
At Indian Restaurant Congress, Pravesh Pandey, Director, The Byg Brewsky Brewing Company unfolds the successful journey of this iconic brand.
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
Like the food business itself Choosing a restaurant concept entails a lot of science, math and Art.
A lot of smaller towns can also be seen experimenting with their local cuisines and bringing them to the mainstream food scene.
86% buyers will pay more for a better customer experience.
Getting a quality learning and work atmosphere in terms of food is a challenge for the standalone restaurants.
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
In an interview to Restaurant India, Sagar Sharma and Chef Izzat Hussain talks about creating a luxury dining experience.
This is a fast paced industry and to be creative and innovative has to be a regular thing.
Addition of disposable incomes is directly proportionate to spending power of the customers which increases the competition.
Whenever something bad happens, restaurants need a strategy to deal with the situation.
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