To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
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.
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.
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