The awards night was attended by the top leaders including Amar Ohri of Ohri's, Shashank Annumula of Cafe Niloufer, Teja Chekuri from Ironhill…
The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting…
Every corner of the place oozes style. With interiors designed by Sumesh Menon, the ace interior designer, Epitome is an ode to the beautiful roman…
At every stage you will have a separate outlook as to what it is it that the investors want from an overall risk v/s return factors.
However, as far as a strict dress code is concerned, maybe it's time to evolve. But, for many, it's a long road ahead. So how do the…
Delhi, Kolkata & Hyderabad have shown the maximum recovery among metros, and are now operating at nearly 2X of Feb '21 levels.
As per Shetty, 90 per cent of the restaurant staff falling under PRHA is now vaccinated with 1st dose and within another 1.5-2 months time they will…
Currently, vaccination is the only hope for the popular dance floors, where the crowd is the only USP.
Home delivery has also become a very serious and competitive business over the past year and it will continue to grow.
As per the Restaurant India survey, 50% who lost their jobs during the pandemic are still looking for a job.
Cloves restaurant in Ahmedabad, Gujarat came up with India's first Techno-Dining Experience.
A few restaurant chains which have branches in Delhi and Mumbai, along with other Indian cities, are now delivering DIY (Do it yourself) kits at…
In an e-mail interview with Vikas Vichare, Executive Chef, W Goa spoke about the rise of consumption of healthy food and beverages in the country,…
With global trends changing, owners of Michelin-star restaurants getting into fast casual formats.
Being able to blend into situations in a volatile environment is an absolute must.
A brainchild of Chef Sujan Sarkar, in collaboration with restaurateurs Anu & Vikram Bhambri his current partners from San Francisco.
To trace the rich heritage of Parsi food, Restaurantindia.in visited Ideal Corner, the 30 year old Iranian restaurant operating at Fort in South Mumbai and spoke to its Next Gen Founder Parvez Patel.
With operators finding new ways to improve limited service restaurant experiences to an overall extensive experience as customers gravitate to 'better' fast food, customisation is definitely the way forward.
Margins in the restaurant business have gradually trimmed down due to multiple reasons. To penetrate the market by acquiring new customers, popular third-party platforms such as Swiggy, Zomato and UberEats have embedded the concept of discounts and freebies in the mind of all customers.
Rentals in prime locations 'eat up' av. 25-30% of a restaurant's revenue, against the global trend of 15-20%.
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