Since 2018, hoteliers have been vocal about their concerns that this tax variation is causing a decline in restaurant footfall, as customers opt for…
The key to flourishing is not just in the quality of food but in the art of personalization. As customers increasingly value experiences tailored to…
The key areas of focus include the restoration of the GST Input Tax Credit, reinstating the Service Export from India Scheme, establishing a…
The awards night was attended by the top leaders including Amar Ohri of Ohri's, Shashank Annumula of Cafe Niloufer, Teja Chekuri from Ironhill…
Event & Sessions
Explore Upcoming Events And New Age Agendas
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
Embracing these principles not only elevates one's brand but also paves the way for long-term success in a competitive and dynamic market.
In a dynamic industry like food and beverage, continuous innovation is essential to stay ahead of the competition. And, Entrepreneurs must remain…
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta,…
The interior design of the restaurant is by the prolific London based Russell Sage Studio who worked closely with EHV's Design Director Rohini…
Although the prices of tomatoes have skyrocketed and restaurant owners have no idea how long it will last, they are still trying their best so that…
While longer operating hours can stimulate the nightlife, it's essential to address safety and security concerns along with additional service…
Founded by Shardul Singh Bayas, Sameer Tirani and Chef Pervez Khan, Wakai Bandra has been the talk of the town ever since its coveted launch. Nestled…
According to an IMARC report, in the fiscal years 2023-2028, the Indian food service market is expected to grow at a CAGR of 12.58%.
Every year on 8th of March Women's Day is performed to celebrate the achievements of the women. This March, Restaurant India is talking to all…
The drink section boasts an impressive array of beverages, including a variety of coffee options. The drinks menu also includes an extensive…
Variety of seating spaces are created here for an experiential experience with a clear view of Aravalli hills which confers onto an amorous & snug setup to savour.
Consumers of the space are influenced by the theme, decor and design with interactive spaces elevating mood, striking chords of nostalgia.
In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
The botanical motifs on the handcrafted enamelled artwork beautifully ties in with the freshness of the menu that Ummrao offers.
In an exclusive interview with Restaurant India, Chef Anurudh Khanna, Executive Chef, Shangri La Bengaluru talks about bringing colour into the plate.
A restaurant's concept is driven by a focus on spatial setting and augmenting aesthetics keeping in mind the client's sensitivities and cost-effectiveness.
In an interaction with Restaurant India, Santanu Chakraborty, Director, Hing Bar and Restaurant talks about the changing trend happening in the food industry.
From client benefit, to establishing settings and stance, there are numerous guidelines and norms that are required to be taken when working in a formal feasting condition.
In an interview with Restaurant India, Chef Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi talks about benefits of fresh ingredients.
In tete-a-tete with Restaurant India, Chef Yutaka Saito, Executive Chef, Simply Sushi by PVR Director's Cut talks about Japanese food trend.
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