An upscale authentic restaurant 'Kashkan' located at the first floor of Dubai Festival City Mall, Dubai, opened its doors on the 2nd…
Established in 2014, Burma Burma (Hunger Pangs Pvt. Ltd.), is the brainchild of restaurateurs and childhood friends, Chirag Chhajer and Ankit Gupta,…
Chef Kunal Kapur's personal favorites, such as Cornetto Chaat, Pressure Cooker Chicken Curry and Old Delhi Style Bread Pudding, are also…
Khatirdari aims to provide a warm and comfortable setting for patrons to enjoy memorable dining experiences, whether it's an intimate dinner for…
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Explore Upcoming Events And New Age Agendas
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
In an exclusive interview Sunil Ghai, Chef and Owner at Pickle, Ireland talks about his journey about running an Indian Restaurant in global land.
The demand for alcohol delivery will only continue to grow as the expectation for convenience climbs ever higher. To take advantage of this trend,…
If you want to run the fine dining restaurant and also operate the dark kitchen at the same time, experts believed that it is a challenge.
From exploring the Kashmiri Pandit cuisine to the food of East and the some never heard delicacies of Pondicherry, travellers and food dwellers too…
While fine-dining restaurants are shut due to the pandemic and most of them have altered their menu to squeeze into the space of home delivery,…
Dining out industry in India is yet to bounce back and operating at 8-10% of pre-COVID levels.
Food safety and hygiene remain a concern for people these days and it will be a major concern going forward when they will be dining out.
Adding uniqueness, modernity and panache of its own, Maachis is the new stylish to be place of the city.
In an exclusive interaction with Restaurant India, Dildeep Kalra, Director, Massive Restaurants Pvt Ltd talks about her entrepreneur journey.
There are various reasons why someone should. When there's a parent company who gives Master Franchise then they actually cyst the brand a lot…
Redesigning plays predominant role to boost the chart up again and many known global restaurant chains i.e., KFC, McDonald's and Subway are using the same method to bring customers back to their place.
According to a survey by Franchise India, 34% of the people eat out two to three times a week, while 27% eat once a week, about 11% eat three or more times a week, 12% eat once a month, 3% eat on special occasions, while 12% love to eat daily at a restaura...
The Indian food service report says that the Indian Food Service industry is projected to grow to Rs 4, 98, 130 cr by 2021.
These days' restaurants opt for POS software that improves the inventory savage and turnover.
Gaining momentum of Italian food among Indians after Chinese and Thai cuisines has led to the emergence of Macchiato in Mumbai.
In a tete-a-tete with Restaurant India, Shweta Singh & Gurpreet Singh, Owners at London Cafe shares European and Turkish style of ambience at the cafe.
In an exclusive conversation with Sameer Seth and Yash Bhanage, Partners, The Bombay Canteen shares their culinary journey.
Indian Accent has entered the club of top celebrated restaurants in the world with its finest cuisines and service. Chef Manish Mehrotra, Corporate Chef- Luxury Dining, Indian Accent, speaks about the expansion of the brand in New York by November.
In an exclusive interview to Restaurant India, Deepak Datwani, Owner, Fat Lulu's shares, how the idea of opening a pizzeria chain came into his mind.
Chairman of K Hospitality, Sunil Kapur, unveiled the company's future plans during a one-on-one interaction with Restaurant India.
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