Sula Vineyards, with the introduction of canned wine becomes the first Indian company in the canned wine segment. The canned wine to be available in…
Rajni Bector's some of the top endeavours included the establishment of a modern bread plant which was followed by a world class biscuit plant…
Akhil Gupta, Founder & Managing Director of Fresca Juices speaks on the journey of the brand and future plans of the company.
In an interview to Restaurant India, Devna Khanna - Director, i2i Consulting which is the India Trade Representative for the California Walnut…
While using cooking oils, health is the foremost concern that comes to people's mind.
Restaurateurs need to take care that the ingredients are stored at the right temperature for limited time because every single ingredient is fragile…
In an exclusive interview to Restaurant India, Siddhant Wangdi, Founder at Meatigo talks about the growing trend of meat startups in India.
In an exclusive interview to Restaurant India, Nilesh Palresha, Executive Director at Earth Food talks about the concept of serving residue fruits…
talking about the product, its features, retail presence, expansion plans and his vision Shyamal Panchmatia spoke to Restaurantindia.in
Acknowledging about the rich properties of the fruit, celebrity endorsement, retail presence and the future plans Tarun Arora, Director, IG…
In a tete-a-tete with Restaurant India, Rakesh Khanna of King City talks about growing their network.
In an exclusive conversation with Restaurant India, Vikas D Nahar, MD, Satvikk Speciality Foods Pvt. Ltd., talks about the exceptional variety of…
In the spree of launching global fruits in Indian market, IG international has launched Australian Citrus Mandarin in India recently. On the occasion…
In an exclusive interaction with Restaurant India, Anil Chandok, CEO and President, Chenab Impex, shares his thoughts about the need of modernization…
In a short interaction with Restaurant India, Puneet Manchanda, Director, Home Made Bakers, throws in one-liners on his product categories in the market.
The restaurateurs sign a deal with the vendors where they maintain certain preferences for quality fruits and vegetables that they use in their outlets.
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