How Ancient Stone Flames BBQ & Grill is providing a lava stone grill experience that’s taking India by storm.
Learn essential strategies to calculate and optimize your restaurant's food cost percentage. Get practical formulas, industry benchmarks, and…
Both settings create different moods, but which one is better? The answer depends on what you enjoy the most.
The growing recognition of regional Indian foods in the international market is more than just cuisine – it is culture, history, and who we are.
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Explore Upcoming Events And New Age Agendas
17 May 2025 - YASHOBHOOMI, India International Convention and Expo Centre, Delhi
Startup Summit 2025
17-18 May 2025 - YASHOBHOOMI, India International Convention and Expo Centre, Delhi
Franchise India 2025 Delhi
Sarava’s six distinct zones offer a variety of atmospheres, from the cosy Maria’s Café, ideal for quiet moments, to the lush hideaway of The Nest,…
In an exclusive interview with Restaurant India, Narayan Poojari, Owner, and his daughters, Nikita and Ankita, Directors at Shivsagar Foods &…
In a country with a rapidly evolving food landscape, the IRC 2024 proves that the restaurant industry’s future is bright and filled with…
In an exclusive interview with Restaurant India, Shetty speaks about Megumi, their menu, expansion plans and much more.
Michelin's selective geographic expansion is influenced by its commercial interests and market dynamics, which currently exclude India from its…
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025…
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
With more people now coming to Goa, the vibrant restaurant business will pick up sharply with high demand for its multi-cuisine culture in post-…
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…
A fast and stressful life resulting in a rising number of food and beverage businesses have begun to offer pre-packaged or customized at comfort zone…
However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these establishments or one who have completed at least 98 days after their dose.
The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be put in place to keep the business, employees and customers safe.?
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
In conversation with Amuleek Singh Bijral, Co-founder and CEO, Chai Point, who shares the secret of success for his brand.
In conversation with Narayan T.Poojari, MD, Shiv Sagar Restaurants, who talks about the importance of upgrading a restaurant according to changing times.
Till now it was all about eating good food, but times have changed preferences and today healthy food has taken centre stage. These 5 cafes have taken an optimistic approach to serve healthy food to the consumers.
In tete-a-tete with Restaurant India, Rahul Gupta, Proprietor at The Empress talks about maintaining high standards of quality and hygiene.
In conversation with Kailash Sheth, Managing Partner, Kobe Sizzlers, who spoke about the reason why the brand is exploring the franchising model.
The restaurant business has witnessed a transformation from simply focusing on altering the menu to keeping in mind the calories in their food item. Let's know more about it.
In conversation with Nishant Joshi, Founder, The Burgery, who spoke about how his brand is planning to authenticate the real taste of burgers.
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