In an exclusive interaction with Restaurant India, Dhruv Kohli, Founder, Boba Bhai talks about the growth of bubble tea market in India and his…
The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting…
In the post-Covid era, people are still sceptical about stepping out, touching unsanitized stuff or currency notes. It won't be wrong to say…
Brigade Hospitality launches 'Glass' curated by Chef Abhijit Saha at the Holiday Inn Bengaluru Racecourse.
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Scrolling down the list of robot restaurants in India, the majority of them have either shut shops permanently or are on a long pause.
Also, this will be with an exponential increase in the use of digital solutions as the world deals with the concept of contact-less interaction among…
The cultured meat industry has grown rapidly over the last five years. In 2016, there were only four companies in the industry, now there are more…
Training SOP's, creating different situations about things that could happen in a fast-casual environment was a challenge in the start but with…
With lockdown in place for 45-60 days and the unlocking just beginning, it also attempted to understand the kind of visitors people expect to have…
Even if one have nailed down flow, aesthetics, acoustics, sustainibility and effeciancy, there are still ways to provide something out of the…
Now that we are seeing that restaurants are re-opening doors for customers, they are coming up with exciting offers to lure customers and also to…
Although, there lies a little dilemma regarding the opening hours as it is not really the peak hours for dine-in(s), however, it still is a big…
It grew10 percent in the past three years to touch INR 275,512 crore in 2018-19 and is expected to touch INR 341,877 crore by 2022-23, a whopping…
The global cloud kitchen market size was valued at $43.1 billion in 2019, and is estimated to reach $71.4 billion by 2027 with a CAGR of 12.0% from…
Revealing the future strategies of the company, Anant Choudhary, Director, Freshmen's Valley spoke to Restaurantindia.in
Increasing urban employment and rising incomes portend significant growth for India's $360 billion food market.
Started by Karan Singh, Vijayata Singh and Shiva Sharan, Easymeat.in recently tied up with Venky's for selling their processed meat. Talking to RI, Sharan talks about entering fresh meat biz.
In a tete-a-tete with Restaurant India, Shilpa Sharma, Partner, Mustard shares about her plans to grow the business.
In an exclusive interview to Restaurant India, Aziz Lalani shares about his love for entering into food business.
Mahou San Miguel is all set to revolutionise the way people drink in India by targeting customers' who do not just drink beer but savor and enjoy it. Here's what Erik d'Auchamp, CEO, Mahou India has to say on growing the brand in India.
In an exclusive interview to Restaurant India, Triman Chandok, Owner, Balu Hospitality, shares his plans of growing the brand in Mumbai and then entering other cities.
Started in November 2015, Twisted Foods is a platform where one gets home-made meals (delicious, healthy and hygienic) prepared with the freshest ingredients. Talking to Restaurant India, Pritisha Borthakur, Co-Founder & Marketing Head, shares how the con
In an exclusive chat with Restaurant India, Shaaz Mehmood, Owner, Olive Bistro unveils his new restaurants and cafe.
In an exclusive interview with Restaurant India, Dharmesh Karmokar (Partner and F&B Director- Lume, Hotel Aureole), talks about his journey in the world of food.
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