From renting your venue out for private events to offering a seasonal menu, there are multiple research-backed strategies you can use to run a successful restaurant. Here are the expert tips.
The Indian educational Eco-system is welcoming and appreciating new innovative ideas that could contribute to the positive transformation of our education industry.
“Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu,” reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
JP McCormack, Vegannection Partner, the UK and Ireland, tells Restaurant India about the world’s first 100% vegan debit card and its scope in the Indian market.
In tete-a-tete with Restaurant India, Founder of S.A.A.G., Maneesh Baheti speaks about the long-term benefits of introducing global regional cuisines in India.
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