Indian restaurateurs Articles and Information

AD Singh, Managing Director Olive Bar & Kitchen (Right) with Subhash Arora, Editor, delWine and President, India Wine Academy (left)

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AD Singh s Advice To Entrepreneurs Take Franchise For First Few Restaurants

In an exclusive interview with Restaurant India AD Singh Managing Director at Olive Bar And Kitche...

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Know Why This Mumbai Restaurateur Suggests To Start Small

In an interview with Restaurant India Sannat Ahuja Co-founder of Juss by Sindhful says before i...

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Competition Is Good Only If It Doesn t Hurt Your Restaurant Business Says Arpan Gupta

In an interview with Restaurant India Co-founder of Anglow Arpan Gupta speaks about the importanc...

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Millennials Look for Intriguing Flavours in Their Cocktails

Mixologist Rohan Matmary says Millennials prefer Gin and Modern whiskeys as the base to their cock...

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Top Five Common Mistakes New Restaurant Owners Make

Starting any business isn t easy but starting a restaurant is a totally different ballgame altogethe...

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Restaurateur Kainaz Contractor Says Embrace What Is Beneficial for Your Business Growth

In an interview with Restaurant India Kainaz Contractor owner of Rustom s in Delhi speaks about t...

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How This Mumbai Restaurant Is Banking on Nostalgia

Door No 1 was also awarded as Best Retro Bar of Western India by Restaurant India in 2018

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To Stay Ahead You Need To Be Astute in Business and Creative in Food Advises Restaurateur Rachna Desai

Restaurateur Rachna Desai says It s a tough line that demands your time and attention 24x7

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Understand the Business First Says Restaurateur Minakshi Singh

In an interview with Restaurant India Minakshi Singh owner and partner at Sidecar and Cocktails ...

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Unfortunately Women Entrepreneurs Are Not Taken Seriously Says Restaurateur Shikha Pahwa

In an interview with Restaurant India Shikha Pahwa owner of Cafe Qahwa talks about the challenges...

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Mixologist Yangdup Lama Shares Tips on How to Appreciate Alcoholic Drinks

In an Interview with Restaurant India mixologist and entrepreneur Yangdup Lama says the bars shoul...

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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 abo...

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From Shutting down His First Restaurant to Building Up a 200 year-on-year Growth Business - Know How Karan Tanna Did It All

In the fiscal year 2018-19 Karan Tanna s Yellow Tie Hospitality will be doing revenue of 200 more ...

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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 ...

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Balancing the Game with Changing Palates

Most of the really good tasting foods often have the highest margins

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Creating a Story around Food

In an exclusive interview with Restaurant India Celebrity Chef Amrita Raichand talks about creating...

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Go Beyond Food for Creating Experience

In an exclusive interview with Restaurant India Ashish Saxena Chief Executive Officer TexMex Cuis...

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Tips to Grow Your Biz

Restaurants today are becoming health conscious by themselves They are very choosey about picking u...

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Maintaining Cost Factor is Vital for Biz

People all of a sudden are more conscious about food and therefore chefs need to be more conscious t...

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Pouring Experience to New Age Customers

In an exclusive interview with Restaurant India R J Surendranath Managing Director of M s HNS Ho...

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Making Indian Food More Cosmopolitan

In a candid conversation with Restaurant India Celebrity Chef Romy Gill talks about going back to t...

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Indian restaurateurs

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