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The café design integrates contemporary interiors with natural materials and a layout aimed at encouraging longer customer dwell times, including both individual seating and…- By - Saptopriya Ghosal
- Mar 24, 2026 / 1 MIN READ
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With this leadership addition, Juna Mahal, Ranthambore is expected to strengthen its positioning within the hospitality market in Sawai Madhopur, focusing on heritage-led…- By - Saptopriya Ghosal
- Mar 24, 2026 / 1 MIN READ
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The update reflects a shift towards making beverages a central component of the guest experience, catering to varied usage patterns ranging from short visits to extended…- By - Saptopriya Ghosal
- Mar 24, 2026 / 1 MIN READ
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With Midtown Plaza now operational alongside existing commercial infrastructure, the DLF Midtown project is moving towards a mixed-use, self-contained neighbourhood model.- By - Saptopriya Ghosal
- Mar 24, 2026 / 1 MIN READ
Article
One of the most compelling reasons Chennai-based brands haven’t aggressively expanded outward lies closer to home, the sheer potential within Tamil…- By - Nusra
- Mar 24, 2026 / 10 MIN READ
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision…- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
Earlier, fuel made up just 5–8% of costs is now a major pressure point. Commercial cylinders that once cost ₹1,500–₹1,700 are now crossing ₹2,000,…- By - Vijetha Iyer
- Mar 20, 2026 / 6 MIN READ
With operating costs rising faster than menu prices, table turnover has become a key determinant of restaurant profitability.- By - Vijetha Iyer
- Mar 19, 2026 / 9 MIN READ
Despite these challenges, restaurants are not shutting down. Instead, they are adapting finding new ways to control costs, optimise staffing, and…- By - Vijetha Iyer
- Mar 18, 2026 / 7 MIN READ
What's Hot
Switching to low-sugar drinks can improve daily energy levels. You feel lighter and less tired. These drinks also support digestion and hydration,…- By - Saptopriya Ghosal
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Premium tequila adds both quality and character to the experience. Every glass carries a sense of tradition, flavour, and detail.- By - Saptopriya Ghosal
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People today are trying new cocktails, exploring premium spirits, and reading labels more carefully. Knowing the difference between liquor and…- By - Saptopriya Ghosal
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Sourdough bread is valued for more than its taste. It brings together tradition, nutrition, and flexibility in daily meals. Many Indian kitchens now…- By - Saptopriya Ghosal
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Including beans in daily meals does not require major changes. You can start your day with sprouted mung bean salad. It is light, fresh, and filling.- By - Saptopriya Ghosal
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People
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In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision for the future in India.
- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing insights into leadership, growth strategies, and the…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
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