Growing up in a family business, conversations around food, restaurants, and hospitality were always part of daily life. It naturally shaped my…
For a restaurant, whether big or small, the competition to stay steady in the culinary industry is of utmost importance. The competition is fierce,…
The "Brigade de Cuisine," a precisely structured hierarchy, is the intricate ecosystem that exists behind the swinging kitchen doors. For…
From charming cafés to busy fine-dining venues, restaurants need to make a concerted effort to establish a unique brand and personality that appeals…
Although this important duty is often reduced to "buying" or "purchasing," restaurant procurement is a complex and strategic…
With the world's knowledge at their fingertips and less time to spare, the younger generation makes thoughtful restaurant selections. Therefore…
A well-designed Korean menu is more than just a list of food items and prices—it’s a reflection of the restaurant’s story, values, and cultural depth.
Unlike the legacy models built on scale and standardization, today’s generation is fueled by storytelling, distinct brand identity, and adaptability.
In India, which is renowned for its unique cuisine rich in flavors and aromas, it is not easy for any foreign dish to gain popularity among the…
His remarkable contributions include the successful establishment and operation of renowned brands such as The Stables in Dubai and Mumbai, Rodeo…
If your ordering system is confusing, slow, or buggy, they will switch to another brand in seconds. So, your online system is like your head chef—the…
Dark kitchens and cloud kitchens are changing the food business in India. Both models offer cost savings and smart scalability. But they’re not the…
Maintaining the authenticity is very important; getting the required raw materials available is a task.
Let’s have a look at the women entrepreneurs who made their mark in the restaurant industry.
Some brands are positioning South Indian food as a premium, healthy dining option rather than just street food.
There are a lot of scope of small or larger impact CSR that restaurants company can engage. Irrespective of the fact that its a single outlet brand or a multiple outlet brand, CSR can take place in numerous ways.
India's food and beverages (F&B) industry is growing at a rapid pace of 10% from USD 48 billion in 2016 to reach USD 77 billion by 2021, says NRAI Food Service report.
Indian food and restaurant market has boldly adapted kiosk model, also known as 'Grab and go' model to match steps with the fast moving world.
In an interview with Restaurant India, Gaurav Kapur, Executive Asst. Manager at Hotel the Royal Plaza talks about how good flavours shape restaurant biz.
Expanding beyond geographies involves lots of challenges and risk.
In an exclusive interaction with Restaurant India, Gaurav Jain, Co-founder and MD, Mast Kalandar, shares how his brand has grown over the years, recently migrating to MK Dabbawala app.
Chairman of K Hospitality, Sunil Kapur, unveiled the company's future plans during a one-on-one interaction with Restaurant India.
In an exclusive interaction with Restaurant India, Manpreet Gulri, Country Head,Subwayshares his plan in the country in next five years.
Meanwhile colours like yellow and blue, evokes happiness and friendliness.
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