Conscious consumerism is driving a shift towards sustainable and eco-friendly travel options.
As India's culinary landscape continues to evolve, this reesearch offers invaluable insights into recent shifts in food preferences across the…
"I Believe that When the Going Gets Tough, the Tough Gets Going," Shares Eesha Sukhi of Bluebop Cafe
In an interaction with Restaurant India, Eesha Sukhi of Bluebop Cafe talks about recent trends in food industry and expansion plans.
In an interaction with Restaurant India Chef Palash Ghosh talks about new innovation, food techniques and trends in the future.
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Healthy food is certainly a roadmap towards future wellness and personal growth.
Chef Peter Tseng and restaurateurs Nikesh Lamba and Japtej Ahluwalia of Soy Soi provide an update of what's cooking
The new era designer cakes are set to be more in demand because they are more personalized and, hence, more appealing to the consumers.
More and more restaurants will come up focusing on cuisines from the North East, Odisha, Chhattisgarh and Himachal Pradesh.
Over 80 countries came together in Cannes to discuss how retailers and property owners are deploying new services to enhance the customer experience.
In an interaction with Restaurant India, Arjun Sagar Gupta, Founder and Proprietor, The Piano Man talks about introducing the first Jazz bar in India.
In an exclusive interview with Restaurant India, Chef Akmal Anuar, Co-Founder & Chef, 3 Fils Restaurant shares that experience is anything unique…
McDonald's India had filed a petition with NCLAT on August 23, challenging NCLT order that had reinstated Bakshi as the MD of Connaught Plaza…
Maintaining success is not everyone's cup of tea. To maintain the stature and brand in top position a lot of hard work is poured in it.
Traditional Indian food is amongst the best in the world but still hasn't got its full due. There is so much to learn and savour from our…
People are coming back to their taste and started liking local and regional taste more than the global cuisines.Trends will come and go but regional cuisine will always stay. It is a staple from which people can never get bored of.
The modern entrepreneur comprehends the vast impact of digital marketing on any business and how it triggers the mindset of their targeted audience.
In a tete-a-tete with Restaurant India, Abhishek Basu, Executive Chef at The Park Hotel shares that understanding customer's requirements is the need of the hour.
One of the key strategies of audit is how does a restaurant structure the plan and help restaurants to increase foot fall and maximise profit. Audits structure their reports in a way so that restaurants could examine themselves.
In an exclusive interview with Restaurant India, Suved Lohia, Partner at Hopscotch - Bar & Brasserie shares the experience of being nostalgic at HopScotch.
Every business is doing marketing via social media then why should food business left? One just needs to figure out who the customer is and then hit the bull's eye.
Drinking out is perhaps the foremost reason for people to walk in to a restaurant. Earlier it was quite easy because people used to go out for food and drink was something incidental but now the situation is vice versa.
It's good to have a restaurant in Delhi and Mumbai but at the same time having a restaurant in Coimbatore and Orissa is also pretty nice because at the end of the day you're feeding people.
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
It is prerequisite to go out, explore and get things on your way because that is how a brand builds. One has to get his hands dirty, if not now. When? If not you. Who?
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