Startup

Location acts as a catalyst in promoting your restaurant.

How is the growth of the food services market in India providing a boost to the entire ecosystem?

Huge garbage is created when restaurants waste significant amount of energy, food and water. How can this trend be reversed?

In an exclusive interaction with Restaurant India Seema and Jagmohan Bhutada talk about coming up with a veg restaurant.

TAB offers a thought through, all-American modern bistro experience with gastronomical touches, hence the name - Thoughful American Bistronomy.

Located in the buzzing suburb of Juhu, it is a refined version of the brand in terms of its ambience and the variety offered.

Talking to Restaurant India Vidit Rawat Founder and Owner at Pracheen, India before 1947 talks about delivering food that binds our culture, family.

Chef Gauri Varma is the woman behind the uniquely innovative and widely popular G's Patisserie. Her immense love for bakery and inclination…

Design concept draws inspiration from the age old art of “kintsugi” which is similar to the Japanese philosophy of wabi-sabi, embracing of the flawed…

This follows the success of their Growler Stations in Pune and Mumbai's Powai & Thane.

In an exclusive interview to Restaurant India Shraddha Bhansali of Candy & Green talks about clean & organic eating.

Jsamey Biotech Pvt. Ltd, the brainchild of Amey Marathe, was formed with the intention to curb the food waste generated from the restaurants in India

Three outlets of Zorambo are open in the Millennium City, Gurugram - Central Plaza in Golf Course Road, D Block Shopping Plaza in South City 2 and…

Talking to Restaurant India Manvi Chaudhary, Founder, Pier 38 shares about entering into nightlife space.

When you start a restaurant business on your own, you have to manage everything from scratch.