Dining today is no longer about just eating—it’s about being entertained.
The restaurant became Mumbai’s favourite, especially a popular food spot for food lovers and celebrities in Mumbai since 2016.
In the early stages, it’s often the investors who are most excited about bringing a celebrity on board. They’re the ones who get starstruck first—…
These spaces offer a curated escape from the city’s chaos, providing an atmosphere where calm meets culinary craft.
There are so many ways that a restaurant can stand out from the others. Whether it be their location or their price, even if the restaurant is…
The Open-Hand Service Method is a traditional, formal, or semi-formal table service method that is distinguished by a particular way of serving and…
The world's food scene is more competitive and dynamic than ever before, with consumers looking for more than simply a meal in busy towns…
The market was valued at USD 166.86 billion in 2024 and is expected to grow at a compound annual growth rate (CAGR) of 6.54%, reaching approximately…
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
Marking the debut of Dubai-based Atelier House Hospitality in India, INJA brings together the best of both worlds, curated by Chef Partner Adwait…
From Goa to Hyderabad, Jamun and Pass Code Hospitality are taking the world on a journey to rediscover the true essence of Indian food, one…
“I don’t just want to highlight where an ingredient comes from, but also the stories and rituals associated with it,” he adds.
The restaurant’s sleek 75-seat dining area, featuring a private dining room, sets the stage for a journey that transcends mere eating.
Making a closer number, Muttuswami Café also witnessed people aged between 20-45 years dining at their café.
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.
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.
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