From 36-Seat to 250+ Seater Restaurant - Chef Dipna Anand Shares Success Story of Her Family Business
In a tete-a-tete with Restaurant India, Celebrity Chef and restaurateur Dipna Anand speaks about her entrepreneurial journey with Brilliant and her…
Five New Theme Restaurants to Watch Out
If you are reinventing a concept or starting a new restaurant, these unique themed restaurants will serve as an inspiration.
How Enhancing The Vibe Of Your Restaurant Can Attract More Customers
You should be aware of how a customer feels about your restaurant.
Why Hygiene is Important in Maintaining High Standards For Restaurants
Hospitality segment is expected to provide hygiene in every possible way at their venue for a healthy surrounding.
Explore Upcoming Events And New Age Agendas
Franchise Expo Patna
25 Feb - Lemon Tree Premiere Hotel, Patna
Franchise Expo Patna
Startup Awards 2024
8 March - Hotel Sheraton Grand, Bengaluru
Startup Awards 2024
W3 Summit
8-9 March - Hotel Sheraton Grand, Bengaluru
W3 Summit
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How to Start Your Own Restaurant Business
NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of India by the year 2021.
Things to Consider Before Opening a Fast Food Restaurant in India
About 10% of the fast food market in India is organized. NOVONOUS estimates that the organized fast food market in India is expected to grow at a…
How to Start a Small Restaurant Business
Small Restaurant Business - NRAI IFSR 2016 estimates that the total contribution of the restaurant industry alone will contribute 2.1% to the GDP of…
?How to start a restaurant business?
Step by step approach for establishing any business is the first and foremost rule. Concept and planning of the business might take long but without…
Are regulations killing Indian restaurants to match global standards
For a sector which is very vibrant and charismatic do you think that regulations are sort of paying the sector down?
  • By - Nusra
  • / 5 MIN READ
Will this food gallery redefine the customer's convenience
In an interaction with restaurant India, Jaideep Bhandari, Promoter- Palate of Delhi talks about the idea of starting a food mall.
  • By - Nusra
  • / 5 MIN READ
Why hotel restaurants need a transition
Retaining of staff is challenge as the average of the kitchen employee in all these restaurants are maximum one year.
  • By - Nusra
  • / 4 MIN READ
The Indian Restaurant Awards 2016 Felicitates Industry Talent
The Indian Restaurant Awards 2016, sponsored by Cremica, took an opportunity to recognise the persistent hard work of brands co-existing under the…
  • By - Nusra
  • / 11 MIN READ
The taste of Parsi food speaks for itself: Parvez Patel
To trace the rich heritage of Parsi food, Restaurantindia.in visited Ideal Corner, the 30 year old Iranian restaurant operating at Fort in South…
Nurture the bond with your Mother this Mother's Day
Mothers work round the clock all throughout the year, without a break and deserve to be shown gratitude and appreciation for their timeless…
  • By - Nusra
  • / 4 MIN READ
Airports, Railways and Highways are our major targets- HMSHost
Talking to Restaurant India, Walter Seib, CEO, HMSHost International, tells about its partnership with Lite Bite Foods in India and their expansion plan.
We launch 3-4 new products every year- Sri Roda Foods
In an exclusive interview to Restaurant India, Deepak Asrani, MD, Sri Roda Foods, shares information on the supply chain process and how he manages the demands of the big restaurant players.
  • By - Nusra
  • / 5 MIN READ
We are second largest importers of BASA fish with 90-95% market share- Wiser Foods
In an interaction with Restaurant India, Maneet Pal Singh, Vice President, Wiser Foods shares how he started the business of importing BASA fish by becoming one of the largest importers today.
CCD has evolved from a cappuccino cafe's to an experience cafe: Bidisha Nagaraj
In a chat with Restaurant India, Bidisha Nagaraj, Group President - Marketing, Coffee Day, unravels her growth and marketing strategy at the coffee chain:
  • By - Nusra
  • / 5 MIN READ
We serve fresh seafood and vegetables grown in our garden
In an exclusive interaction with Restaurant India, Antonio, Owner, Blue Bird, chats how he came up with the idea of serving different cuisines under one roof and fresh vegetables grown in his own garden.
We sell approximately 70-80 thousand meals a day during IPL: Varun Kapoor
An exclusive interaction with Varun Kapoor, Executive Director, Travel Food Services.
  • By - Nusra
  • / 4 MIN READ
Pick your food through pics
An interview with Manish Goyal, Owner, FoodieCompass.
  • By - Nusra
  • / 5 MIN READ
Mobile technology is the fastest growing program
An interwiew with Miten Sampat, Business Head, TimesCity.
  • By - Nusra
  • / 4 MIN READ
Right process helps business to expand
An interview with Sharad Sachdeva, COO, Lite Bite Foods.
  • By - Nusra
  • / 6 MIN READ
India, a vast country, follows many F&B trends
An interview with Chef Abhijit Saha, Founder, Director and Chef, Avant Garde Hospitality Pvt. Ltd.