From Delhi NCR to Nationwide: Gola Sizzlers Sets Its Sights on India's Untapped Markets
In an exclusive conversation with Restaurant India, Manik Kapoor, the Director of Gola Sizzlers, shared insights into the company's strategic…
Five Stellar Ways To Improve Your Restaurant Customer Service
There is a close link between customer service and profits. If you get your customer service right, you get an edge of your competitors.
This Singaporean-Australian Chef Believes in using Lots of Indian Spices in His Cooking
In an exclusive interview to Restaurant India Chef Sashi Cheliah talks about his love for Indian food.
  • By - Nusra
  • / 6 MIN READ
Three Years and 108 Licenses Know How India's First Floatel Opened Doors for Other Water Businesses
In an exclusive interview with Restaurant India, Aishwarya Bhende, Director, AB Celestial, talks about the key challenges she faced in setting up the…
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
FROEXPO Chennai
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
FROEXPO Chennai
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Restaurant Businesses are Seeing Aerocity as The Prime Location Ingredient in Delhi
Aerocity in Delhi has become what Cyber Hub is to Gurugram.
This Restaurant is the Only Microbrewery at 32nd Milestone in Gurugram
32nd Milestone in Gurugram has become a destination again with great connectivity on the NH 8.
Here's Why You Should Consider Serving Kadaknath Chicken at Your Restaurant
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat…
Vikrant Batra Says To Start a Restaurant Business, You Have to be a Pre-startup
Restaurateur Vikrant Batra, in a tete-a-tete with Restaurant India, speaks about the key challenges while starting a restaurant, and more.
This Multi-cuisine Restaurant is Betting Big on Authentic Food and Fresh Menu
Talking to Restaurant India Bhavya Kohli, Co founder and Director, Pho King talks about bringing authenticity in the business.
  • By - Nusra
  • / 5 MIN READ
Farzi Cafe Opts for Aviation Theme at Aerocity Outlet in Delhi
The menu of Farzi Cafe is radically enhanced with 30% addition of new dishes.
Restaurants Create Healthy Menu with Millets
With the advent of superfoods, millets are gaining popularity and importance that was long due.
Five New Theme Restaurants to Watch Out
If you are reinventing a concept or starting a new restaurant, these unique themed restaurants will serve as an inspiration.
The Business of Restaurants: Predicting Tomorrow, Today
IRC 2018 brought out the new in our practices of starting, managing and growing the Restaurant business by presenting powerful resources that can…
The Home Away from Home Experience
A restaurant cannot sustain on a guest coming there just once.
How to Meet Consumer's Aspirations
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.
How Restaurant Business Grows on Customisation
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.
Why does Restaurant Fail
Operationally, most restaurants make money. If the capital expenses have been very high, then your break-even period could get pushed back a little.
Why one should Franchise
Franchisor imparts the sense and science both into the business. What you are paying for is knowledge and the brand which already exists. A franchisor typically provides a platform to the entrepreneurs to build their brand.
"Food is getting reinvented"
In an exclusive interview with Restaurant India, Chef Indrajit Saha, Executive Chef at Accor Luxe Group shares his experience about reinventing food.
What's Trending in West
India is learning new stuff but without forgetting basics and classics. Those basics and classics are changing and evolving every day. They are more 2017 and improvised.
5 Foremost Ways to Market your Business Online
Blogging of high end quality content on a regular basis will add an exceeding amount of value to your business. To create quality content for a better alliance with your audience you need to be passionate and must have an inherent knowledge of your subject...
Wai Wai Expanded its Wings in Siliguri Now
According to India Instant Noodles, Pasta & Soup Market Overview, the total market for instant noodles, pasta and soup is growing with more than 20% CAGR from last five years.
"How Laws Affect your Business"
Law obviously has heavy concentration on food safety and distribution, it is also subject to laws such as the Nutrition Labelling and Education Act of 1990 (NLEA) and the Food Safety Modernization Act of 2010 (FSMA).
"Market Segments Change But Basics Remain Same"
In an exclusive interview with Restaurant India, Chef Vibhuti Bane, Corporate Chef at Delightful Foods Pvt. Ltd talks about his journey and experiences in food industry.