Start a fine dine restaurant

A lot of smaller towns can also be seen experimenting with their local cuisines and bringing them to the mainstream food scene.

Getting a quality learning and work atmosphere in terms of food is a challenge for the standalone restaurants.

86% buyers will pay more for a better customer experience.

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.

Today the young metropolitan Indians think a city's nightlife is crucial to it's being considered a modern urban space.

In an exclusive interview with Restaurant India, Radhika Khandelwal shares everything about the dreamy place to eat in town.

Talking about these days where everything is convenience driven; food business is not away from it.

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The current trend is South American. The next trend could be about Vietnamese food as the food is very homely.

In a tete-a-tete with Restaurant India, Sharad Sachdeva, CEO, Lite Bite Foods talks about successful journey of their fine dine brand Punjab Grill.

In an exclusive interview to Restaurant India, Anurag Katriar, CEO and Director, DegustiBus Hospitality which runs fine dinning restaurants like…