Karan Nohria is a young horse in a tearing hurry. He is always looking for ways to do something out of the ordinary and create a first mover advantage for his pandemic baby Silly, Mumbai.
The business models are diverse, from home cooks sharing their daily menus on their residential colony WhatsApp groups to operating entirely out of social media channels like Facebook and Instagram.
The restaurant industry has a broadened definition before the pandemic and includes all meals and snacks, and liquor prepared away from home including all takeout meals and beverages
Food Safety mistakes are every restaurant's worst nightmare, at the same time, monitoring food safety is critical to the well-being of your customers, team and business.
The design of crockeries has seen a major uplift in the last few years. It is interesting to see how the hoteliers go about choosing any crockery at their restaurant.
Chef Vikram Khatri is one of those chef who is known for elevating every dining experience with unrivalled hospitality and devotion to freshness, hygiene and technique.
In the last five years, on an average, most restaurants have seen a 20 percent jump in the revenue from food aggregators, with a 10 percent increase in food deliveries.
Bringing a culinary amalgamation of flavors, aromas, and authenticity in his cooking, Sandeep Pande is executive chef at JW Marriott New Delhi Aerocity.
Earlier, Japanese food for Indians just meant sushi or sashimi which in the minds of people meant having raw fish. However, as Indians became richer and started traveling abroad more frequently, their understanding of Japanese cuisine began to grow.
Lockdowns and the transition periods of unlocking saw the stress on food supply chains due to bottlenecks in labor, processing, transport, and logistics.
