Making the Menu Sustainable Is the Need Of the Hour
In an exclusive interview with Restaurant India, Chef Vanshika Bhatia, head chef and co-founder, Together at 12th talked about why it is important…
This Start-up Offers One-hand Honey Sachet
Talking to Restaurant India, Shyamal Panchmatia, MD, L.B Industries talks about their business plan.
  • By - Nusra
  • / 6 MIN READ
Is low Calorie Sweetener the next Big Trend in the Market
Talking to Restaurant India Ajay Chandran, Senior Director and Head of South Asian, PureCircle shares about the benefit of Stevia.
  • By - Nusra
  • / 6 MIN READ
Is 'Farm to Fork' concept turning big in India
In an exclusive interview to Restaurant India, Nilesh Palresha, Executive Director at Earth Food talks about the concept of serving residue fruits…
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Four Top Trends in Cold Cuts and Deli Meats
With India, currently, being the second fastest growing market for processed meat and poultry with a CAGR of 22%, it comes as no surprise that cold…
Price Hike Accounts for Low Profit Margins in the Bread-Making Business, says Vikas Gupta
In an interview with Restaurant India, Director Sales at Harvest Gold, Vikas Gupta talks about the challenges and opportunities in the bread-making…
Vinis Foods looking for organic growth
In an exclusive interaction with Restaurant India, Vinita Jain, Founder, Vinis Foods shares her philosophy think fresh and eat fresh.