Chrome Hospitality Adds Another Feather to Its Concept Restaurants; Launches 'Lyla' at BKC- Mumbai
With Gigi, Chrome Asia Hospitality takes another step towards its vision of dominating the concept restaurant segment and opening 12 outlets by 2025…
  • By - Nusra
  • / 3 MIN READ
Karan Johar enters into restaurant biz; opens Neuma in partnership with owners of One8 commune
The kitchen is helmed by Executive Chef Abhinav Sharma, who is also the Corporate Chef de Cuisine for one8 Commune.
  • By - Nusra
  • / 6 MIN READ
Restaurants near the shores gear up for a business comeback
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-…
What's with the dress code at restaurants and how are they evolving with time
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…
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
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How pandemic has changed India's food scene
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…
Maharashtra allows restaurants to operate till 10 PM, restaurateurs perplexed over mandatory vaccination
However, the restaurants and hotel bodies are still apprehensive because the order said staffs who have got both doses can work at these…
  • By - Nusra
  • / 3 MIN READ
Hiring right security for your restaurant and bar
The security company should have knowledge and understanding of the environment in which one operates and the individual processes that need to be…
Michelin-star Chef Vineet Bhatia Says Restaurants Should Focus on Technicality and Flavours
In tete-a-tete with Restaurant India, Chef Vineet Bhatia speaks about his journey from getting a Michelin to modernising Indian food.
Chai can easily be called the national beverage: Amuleek Singh Bijral
In conversation with Amuleek Singh Bijral, Co-founder and CEO, Chai Point, who shares the secret of success for his brand.
Restaurants in fast food industry are required to upgrade with time: Narayan T.Poojari
In conversation with Narayan T.Poojari, MD, Shiv Sagar Restaurants, who talks about the importance of upgrading a restaurant according to changing…
It's all about healthy food for these cafes
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…
This Restaurant Caters to the Masses with Pocket Friendly Price
In tete-a-tete with Restaurant India, Rahul Gupta, Proprietor at The Empress talks about maintaining high standards of quality and hygiene.
Pulling in more customers is not as important as building a relationship with them: Kailash Sheth
In conversation with Kailash Sheth, Managing Partner, Kobe Sizzlers, who spoke about the reason why the brand is exploring the franchising model.
How Restaurants are Counting Big on Calories
The restaurant business has witnessed a transformation from simply focusing on altering the menu to keeping in mind the calories in their food item.…
We are charging Rs 50K as franchisee fee for five years: Nishant Joshi
In conversation with Nishant Joshi, Founder, The Burgery, who spoke about how his brand is planning to authenticate the real taste of burgers.
Our marketing strategy is to understand customer's desires: Piyush Mathur
In conversation with Piyush Mathur, Founder and Managing Director, Heilo Beverages Pvt. Ltd, who talks about his brand's initiatives, brand strategies and future plans.
Only Taste and Brand Matters, Not The Size of Outlets
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving world.
QSR Biggies working towards better technology
Today, many QSR brands in the restaurant industry are using technology for enhancing their business model and customer experience. Let's know how...
We Are The Best Party Hotspot in Bengaluru: Shankar Srinivas
In conversation with Shankar Srinivas, Managing Director, No Limmits Lounge & Club, who speaks about his brand and the uniqueness attached to it.
How Innovation Results Into Customer Loyalty
In an exclusive interview with Restaurant India, Manish Rishi talks about maintaining and managing all the things together at the restaurant.
Tech Usage is Catching Up Fast Amongst Indian Consumers: Sahil Jain
Sahil Jain, co-founder, Dineout talks about how people are using technology for their convenience and also talks about his brand.
Business in F&B includes fields as diverse as inventory and customer service: Ashish Tulsian
Ashish Tulsian, Founder, Posist talks to Restaurant India about his background, brand journey and way ahead.
"There is no better place than hospitality sector"
?In an exclusive interview with Restaurant India, Dietmar Kielnhofer, General Manager, JW Marriott Mumbai Sahar talks about his journey in the field of hospitality.
How to Manage a Restaurant
Here are some key pointers to keep in mind while managing a restaurant. Read on..