Non-food items now account for roughly 53% of spending in rural areas, up from about 47% in 2011–12. The share of non-food in urban areas has…
Sustainability is now part of the operating model. Kitchens designed to reduce waste, bars that recycle, and partnerships with local producers…
Extended hours will improve asset efficiency, attract tourism, and encourage greater consumer spending.
With average monthly incomes in Tier-II cities approaching metro levels, consumers are brand-aware but price-sensitive—seeking hygienic, aspirational…
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…
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…
In an interview to Restaurant India, Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar talks about bringing innovations in menu.
In an interview with Restaurant India, Ranjeet Bindra, Owner, Aallia Hospitality talks about starting a sea food restaurant in Mumbai's fast…
The restaurant takes its customers through a culinary legacy from regions of Amritsar, Patiala, Lahore, Rawalpindi, Peshawar, among others.
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