In an exclusive interview with Restaurant India, Celebrity Chef Amrita Raichand talks about creating experience for children.
Customisation is the need of the hour in beverages trend and there is a lot of curation needed in the beverage menu in this industry.
In a candid conversation with Restaurant India, Aditya Bagri, Director at Bagrry's India Limited talks about building reliance with customer.
Chai Garam to open 50 new franchisees in the next 12 months.
In an exclusive interview with Restaurant India, Ashish Saxena, Chief Executive Officer, TexMex Cuisine India Pvt. Ltd. talks about going beyond food.
In a candid conversation with Restaurant India, Catherine Silvia Murmu, PR Manager, Rancelab talks about technology benefitting food service sector.
Restaurants today are becoming health conscious by themselves. They are very choosey about picking up ingredients to make sure customer gets a…
In an exclusive interview with Restaurant India, R.J. Surendranath, Managing Director of M/s. HNS Hotels Pvt. Ltd which runs Chai Galli tea cafe…
In an exclusive talk with Restaurant India, Ranveer Brar, Celebrity Chef and Restaurateur shares the significance of Indian cuisine.
In an exclusive interview with Restaurant India, Sahil Jain, Co- founder at Dineout talks about creating an experience through innovation.
Whatever one is doing, he/ she must maintain the niche at social media because people are searching for reliable content and they could only reach to…
In a candid conversation with Restaurant India, Celebrity Chef Romy Gill talks about going back to the roots.
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
In an exclusive interview with Restaurant India, Munaf Kapadia, Chief Eating Officer at The Bohri Kitchen talks about bringing bohri food revolution.
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
People are coming back to their taste and started liking local and regional taste more than the global cuisines.Trends will come and go but regional cuisine will always stay. It is a staple from which people can never get bored of.
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
In a tete-a-tete with Restaurant India, Abhishek Basu, Executive Chef at The Park Hotel shares that understanding customer's requirements is the need of the hour.
In an exclusive interview with Restaurant India, Chef Ashutosh Kumar, Pastry Chef at Grand Hyatt Kuala Lumpur, Malaysia shares his experience in food industry.
One of the key strategies of audit is how does a restaurant structure the plan and help restaurants to increase foot fall and maximise profit. Audits structure their reports in a way so that restaurants could examine themselves.
In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at HopScotch.
Every business is doing marketing via social media then why should food business left? One just needs to figure out who the customer is and then hit the bull's eye.
It started about 19 years ago when the QSR format took off in India with the arrival of McDonald's in 1996. Many global brands followed suit since then, either through company-owned stores or the franchisee model or a mix of both. And, the segment taught I...
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
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