Good customer service is important in the restaurant industry because it can determine the overall success of a business as happy customers generate…
In the world of food and entertainment, each trend becomes a chapter, and every experience is a brushstroke in the canvas of indulgence and delight.
Vishnu Manohar is an executive chef in Manohar Groups, Manohar Group are undeniable leader in professional catering services in Nagpur &…
In 2024, a shift is expected, with natural sugar alternatives like jaggery and honey taking the spotlight. These nutrient-rich alternatives enhance…
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If your brand is not growing, broken, don't fix it.
The trend toward on-the-go eating is not just about convenience; it's also about making healthier choices. Consumers are becoming more health-…
Organized restaurants tend to attract a larger customer base due to their reputation for quality and consistency, leading to higher revenues and…
In an exclusive interaction with Restaurant India, Abhishek Sarwate & Shweta Tare Sarwate of Utopian Smoothies talks about starting a smoothie…
Also, the burgeoning chains of Quick Service Restaurant (QSR) have come a long way in India with a growth rate of 17%. The QSR industry in India is…
She was also of the view that MSME is a very vast category to build the budget around and it should be bifurcated according to industries so that not…
According to the officials, over 300 establishments ranging from hotels, restaurants, eateries to online delivery services of food, medicines,…
In a tete-a-tete with Japtej Singh Ahluwalia, Nikesh Lamba and Vikram Mohan, Co-Founders at Pricol Gourmet.
In an exclusive interaction with Restaurant India, Neehar Bisabathini, Founder at Churrolto talks about building his dream business.
When we set goals, we see successes and wins. Those successes should be celebrated and promoted to help build your team morale and form even stronger…
The global jams and preserves market is expected to reach 8.46 billion dollars in 2021 and its rate is growing significantly, by 2026 it may reach 9.87 billion dollars.
Even though the white spirits consumption (including for gin) in India is less than 5% of the total alcohol market, India is still the 5th largest market for gin in the world.
In an interaction with Restaurant India Chef Palash Ghosh talks about new innovation, food techniques and trends in the future.
While beautifully varied, Bihari food is also one of the most understated. The truth being said, there are a lot of home-grown recipes that have not travelled out of Bihar but stayed where they are eaten.
For restaurant companies with multiple outlets and large formats, survival through pandemic looked different, with different demands and needs. But, for single outlet restaurants or small individual outlets, the survival instincts have been completely different.
The way they operate, in fact, keeps them on the safer side in both safety and financial aspects, thereby making them more viable than other restaurant formats.
In an interview with Restaurant India, Lavanya Anand & Anant Jangwal, founders of PEER Tonic Water talk about starting a tonic water brand.
One great way to keep the employees engaged and yet productive is by diversifying the current business. It can be changing the business model, looking out for a new location, moving cities, or even entering into another segment in retail.
You may wonder what makes the cloud kitchen a lucrative concept for the business. Being a restaurateur might not be a cakewalk but it certainly is taking an innovative turn with cloud kitchens taking the lead.
While none of us will remember the epidemic fondly, it did help us fast speed into a new age for the restaurant sector via endurance, inventiveness, and technology.
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