With the Indian hotel industry projected to grow at an annual rate of 9 to 11 percent through FY25, driven by robust domestic and international…
To stay competitive, hotels are leveraging their food and beverage facilities to drive innovation and expand their services. This involves embracing…
Since 2018, hoteliers have been vocal about their concerns that this tax variation is causing a decline in restaurant footfall, as customers opt for…
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
In an interaction with Restaurant India, Chef Vikas Vichare, Executive Chef, W Goa talks about his love for food.
In an exclusive to Restaurant India, Ashish Vohra, Founder & CEO, jUSTA Hotels & Resorts talks about creating a budget hotel.
In an interview with Restaurant India, Chef Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi talks about benefits of fresh ingredients.
In an interview with Restaurant India, Gaurav Kapur, Executive Asst. Manager at Hotel the Royal Plaza talks about how good flavours shape restaurant…
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