Start a fine dine restaurant

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.

The biggest reason for table booking apps gaining in popularity is the attractive foodservice market, which offers huge potential and terrific…

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.

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.