How New Age Restaurants are Re-writing the Food Service Rules
Though, people want to indulge today but meanwhile, they look for healthier alternative for it and that’s where these new age restaurant owners are…
The Rising Consumer demand for Nutritional Ingredients
This shift translates to a growing preference for foods packed with active ingredients such as antioxidants, prebiotics, plant proteins and…
Cultural Influences on Food Presentation in the Global Hospitality Industry
In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations.
Culinary makeovers: 4 Strategies for Building a Brand that Resonates with New Age Consumers
To survive and thrive in the current culinary landscape, brands must showcase nimbleness, willingness to experiment, and openness to change.
Explore Upcoming Events And New Age Agendas
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Why Restaurant Industry is Bleeding with Entry Level Workforce
ICRA estimates suggest that these chains are set to open 2,300 new stores with an investment of Rs 5,800 crore between 2022-23 and 2024-25,…
3 Keys to Running a Customer-Centric Restaurant
It is very important to know the market, clientele and neighborhood you are operating your restaurant, brand.
  • By - Nusra
  • / 5 MIN READ
Hyderabad’s Kembara sets sail in Mumbai with its Pan-Asian Cuisine
Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese…
  • By - Nusra
  • / 4 MIN READ
This Mumbai-based Restaurateur wants to Make Clean Eating accessible to All
In an exclusive interview to Restaurant India Shraddha Bhansali of Candy & Green talks about clean & organic eating.
  • By - Nusra
  • / 7 MIN READ
Crafting a Parsi Designed Restaurant
The furniture, chandeliers, sculpture and graphics are all created in-house by their highly skilled team of craftsmen, artists and fabricators.
  • By - Nusra
  • / 4 MIN READ
Bridging Gap Between Younger Generation and Traditional Dining Styles
The restaurant is fronted by a narrow porch with a range of seaters placed along that to serve as a prelude to the interiors.
  • By - Nusra
  • / 7 MIN READ
"Chefs have forgot the Basic of the Dish, gone too much into Presentation"
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
  • By - Nusra
  • / 6 MIN READ
Dhaba Opens 10th Outlet at Aerocity
The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes.
  • By - Nusra
  • / 4 MIN READ
"Sometime It is Difficult to Cater all the Need of Our Guest"
In a tete-a-tete with Restaurant India Manpreet Singh, Owner, Pinch of Spice talks about expansion plans.
  • By - Nusra
  • / 6 MIN READ
5 Tips to Remember When Starting a New Restaurant
In an interaction with Restaurant India, Nirupa Shankar, Director, Brigade Hospitality talks about trends.
  • By - Nusra
  • / 4 MIN READ
Internet Penetration has Given Rise to Specialised, Gourmet Food
Initially, it was about international brands making inroad into the Indian market, more influx of home grown brands.
  • By - Nusra
  • / 4 MIN READ
Creating Relevant Concepts for New Age Diners
Talking to Restaurant India, Varun Kapur, Executive Director, K Hospitality Corp shares the future of Food Business in India.
5 Essentials to Run Restaurant Business
No matter what business you run and where you are, having keenness to lead something is very important in restaurant business.
"We are Planning to Open 5 Micro Breweries by 2021, Pravesh Pandey"
At Indian Restaurant Congress, Pravesh Pandey, Director, The Byg Brewsky Brewing Company unfolds the successful journey of this iconic brand.
This Restaurant is Redefining the Food from the Istan belt
In an interview to Restaurant India, Pawan Kochhar, Owner - Orza talks about redefining the divergent experiences.
  • By - Nusra
  • / 7 MIN READ
How to Choose your Restaurant Concept
Like the food business itself Choosing a restaurant concept entails a lot of science, math and Art.
Small Cities offering Great Platter for Restaurant Business
A lot of smaller towns can also be seen experimenting with their local cuisines and bringing them to the mainstream food scene.
3 Customer Expectations to Meet Now
86% buyers will pay more for a better customer experience.
  • By - Nusra
  • / 5 MIN READ
Hotel Restaurants V/S Standalone Restaurants: What has Changed?
Getting a quality learning and work atmosphere in terms of food is a challenge for the standalone restaurants.
How Indian Food is Creating a Global Identity
In tete-a-tete with Restaurant India, Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal talks about new trends.
  • By - Nusra
  • / 7 MIN READ