KFC launches plant-based Zero Chicken burger in Singapore
Earlier in April 2020, KFC announced to sell plant-based fried chicken for the first time in China over a limited time period.
  • By - Nusra
  • / 2 MIN READ
Beyond Sweetness: Embracing Sugar-Free Libation in the World of Fine Spirits
As health-conscious consumers gravitate towards sugar-free drinks, a host of benefits comes to light. This movement isn't merely about…
"Consistent Product Innovation, Authentic Flavour is Our USP," Natasha Fagri, Frost Popsicles
In an exclusive interview to Restaurant India, Natasha Fagri of Frost Popsicles talks about her plan to grow and expand the business in Indian market.
  • By - Nusra
  • / 6 MIN READ
Maharashtra allows restaurants to open till 4 PM on all days, restaurateurs demands fair play to continue biz
The experts have also cited the move as cruel by adding that the government has left restaurants with no option.
  • By - Nusra
  • / 4 MIN READ
Explore Upcoming Events And New Age Agendas
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Turning hobby into business: How this entrepreneur created India's first cider brand
In an interaction with Restaurant India, Siddharth Sheth, CEO and Founder of Trillium Beverages which produces Thirsty Fox Cider in India talks about…
  • By - Nusra
  • / 10 MIN READ
Here is What F&B Industry Expects From The New Government
Post-election results, the food and beverage (F&B) industry, especially the restaurant segment, is hopeful of the changes the newly-formed…
What it Takes to Build a Successful Cafe Business
Cafe business comprised some 11 per cent of total organised food services market in the country as per the report.
Better Staff generates Better results
"Great things in business are never done by one person. They are done by a team of people."
Adding Non-Aerated Drink Options Help Increase Profits at Restaurants
In an interview with Restaurant India, Founder of Anando, Devang Thakkar speaks how collaborating with HoReCa segment is a win-win situation for both.
India Will Always Remain A Whiskey Country, says Keshav Prakash
In an interview with Restaurant India, Keshav Prakash, the founder and curator of The Vault, speaks about the whiskey consumption in India.