Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…
The restaurants on board two ships Queensline Neverland and Queensline Sea YAH can accommodate 450 diners any time.
According to NRAI food service data, India's private final consumption expenditure accounts for 60 per cent of the total GDP and is predicted to…
In a tete-a-tete with restaurant India, Savar Malhotra, Director, The Embassy Restaurant talks about their plans to enter into franchisee model.
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In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion…
Sunil Aggarwal, Owner, Dramz Whiskey Bar & Lounge has been in the business for almost four decades. Talking to Restaurant India, he shares his…
Chef Bhakti Arora, of Master-Chef India fame, has created the extensive menu infusing good health and taste through modern vegetarian cuisine.
We did the trial before completely launching the outlet. We gave two choices to customers either sitting at jail and having food or observing people…
It is noticed that the eating pattern largely depend upon offers, discounts, loyalty membership because 59 per cent people eat out on the weekdays.
Chef Akshay Malhotra says, "A lot of pickling will happen in either western or eastern way."
With Kopper Kadai, launched in Rajouri Garden, Chef Akshay tries to redefine the meaning of royal dining in West Delhi.
In an interview to Restaurant India, Vineet Wadhwa, Chairman & MD, VW Cuisines Pvt Ltd talks about his plans to enter a new category.
According to the founders, it is an imprisonment of sorts, mainly indulgence. And the decor captures this sentiment quirkily, with the prison-…
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