In an exclusive interaction with Chef Adwait Anantwar, Chef Partner at the popular restaurant INJA from Atelier House Hospitality talks about creating uniqueness and creativity in his restaurant.

According to one digital analytic platform 41 percent restaurants don't ever make any store level profitability and shut down within three years of opening.

Running a restaurant is never easy, regardless of location, and the challenges are often similar worldwide.

Biryani has firmly established itself as the most-ordered dish on Swiggy, amassing an impressive 7.6 crore orders in the last 12 months.

Whenever I come back to India my heart is filled with joy and happiness to see how the hospitality industry is growing and progressing.

Restaurant India spoke to Dhruv Agarwal, Director, Stahl by Autopress India, one of the pioneer in the cookware industry with over three decades of experience and found on how the brand is redefining people's expectations of cookware.

Restaurant India spoke to the culinary experts and enthusiasts to observe what culinary revolution lies ahead.

DMCC plays an important role in this growth story through its dedicated ecosystems, namely the Tea Centre and Coffee Centre.

In an interaction with IrecWire, Tushar Bhandari, Whole Time Director, AABL talks about the growth of craft beer market in India.

Local, seasonal menus always attract customers' as it is believed that local, seasonal ingredients have a lower carbon footprint, as they require less fuel and energy to transport and store.

The bakery products have long been basic food products for human nutrition. The convenience, accessibility and nutrition profile associated with them are the major factors of their sustenance in the modern market.

With the emergence of fine waters in the global hospitality scene, its imperative or rather just a matter of time that restaurateurs will have to up their game when it comes to water.

There is a growing demand for clean label food options, with an increased focus on fresh and organic ingredients.

At this point of time currently QSR space is not only about food. It is more of an experience that we deliver to the consumers.

"We collect comment cards from our customers on a regular basis in order to stay in touch with the pulse of our clients and take their feedback very seriously."

Foodtainment experiences, with their visual appeal and interactive elements, provide shareable moments that can generate online buzz and attract a broader audience.

Nightlife business has undergone significant alterations and evolved dramatically, largely thanks to social media.

As per a recent report, getting people into the mall with good food often means they'll spend more. And, not just that transactions increase are much higher at malls that has quality food and beverage options.

"Oh, Roxie is my love - it is born from my story of meeting a beautiful lady who taught me life lessons when I was young."

We've already crossed the 600 crore business and on the verge of hitting 700 crores in the next couple of months.

Indian quick service restaurant industry revenue is estimated to grow by 20-25% in FY2024 over FY2023, driven by improving average daily sales (ADS) and store additions, reported ICRA.

Chekuri, together with his business partner Mitesh Patel lead the deal as they aim for 150 outlets in the next 5 years across several US cities.

With the launch of stand-alone restaurant Lupa, Chef Manu Chandra plans to put the hospitality and generosity back into fine dining experience.

Not only is this, with average volume per person in the beer segment expected to amount to 3.39L in 2023, there is lots of opportunity that this sector has with new age bars, brewery, home grown beer brands popping up all across the country.