In an interview with Restaurant India, founder of Nut and Bowls, Surruchi Joshhi, talks about the first raw vegan cafe in Delhi.
Drifters Tap Station is the first microbrewery in India to serve 24 handcrafted Eastern Europeans brews.
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
When we talk about empowerment we talk about multi layers of empowerment and how it can create an impact among our employees and staff.
A restaurant with a grand food can be expensive, crowded, out of the reach for some people and even bad service, but still people will keep coming.
Starting any business isn't easy but starting a restaurant is a totally different ballgame altogether.
When you start a restaurant business on your own, you have to manage everything from scratch.
In an exclusive interview with Restaurant India, Michelin-Star Chef Garima Arora speaks about her entrepreneurial journey with Gaa.
From renting your venue out for private events to offering a seasonal menu, there are multiple research-backed strategies you can use to run a…
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