Restaurant Business | Page 4

CEO Narendra K. Pasuparthy tells Restaurant India how using modern technology has helped Nandu's Chicken in securing the repeat customer base

Here's the genesis of stepping into Indian Food Retail and the elements that bring forth the venture to become part of Food Plate of Indian consumer

A richer color scheme encourages customers to tip a lot more.

Too many choices make it difficult for your patrons to make a decision and even harder for your kitchen to make 100 different dishes

In an interview with Restaurant India, Managing Director of Teamonk Global, Ashok Mittal says the company aims to reach over 150-crore gross revenue in next four years

In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus

The food styling props, foolproof tips, his favourite techniques and the dos and don'ts on social media –Author and Baker Shivesh Bhatia tells it all in his book, Bake with Shivesh

Read on the exclusive interview of the Co-founder and CEO of Charcoal Eats, Anurag Mehrotra who tells it all – the journey of the QSR brand, key accomplishments and the expansion plans

The 35 felony charges against Adam Zucker include money laundering and grand theft by embezzlement.

PlantLab CEO Adam Zucker said he'd been dealing with a 'catastrophic' personal issue for more than a week when his staff was unable to contact him. The time coincides with the arrest and incarceration of a person by the same name on embezzlement charges.

PlantLab says its CEO, Adam Zucker -- a former colleague of celebrity chef Matthew Kenney -- is unreachable. They've canceled all upcoming classes.

Samantha Wasser dealt with a number of personal and professional setbacks amidst helping launch By Chloe, a popular vegan fast-casual chain. She tells us her story.

It took this restaurant owner three times as long as expected to get her liquor license after a community battle with men who accused her of trying to open a brothel.

The popularity of theme-based restaurants is skyrocketing in recent years because of the parallel growth of the market

There are no unimportant jobs and no unimportant customers.

Peter Cancro was just 17 when he bought the sandwich shop where he worked. Here's how he turned it into the billion-dollar chain of franchises that Jersey Mike's is today.

Andrew Medal chats with Mark Birnbaum about how his global restaurant group has become a Hollywood hotspot, and how to establish a brand that stays on top.

Twin brothers in Paris left the insurance business to open a restaurant catering to nude vegans.

You might not start with Curry's platform, but you can still use her strategies.

Technology is bringing new efficiencies, opportunities and profitability to agriculture and restaurant management.

The food industry has plenty of room to grow.