Sustainable Practices in the Restaurant Industry: Balancing Environmental Responsibility, Biz Success

Dining etiquette has undergone significant changes throughout history, reflecting shifts in societal values, cultural norms, and technological advancements. What was once governed by formality and ritual has transitioned into a more inclusive, intuitive, mindful, and experiential driven shaped by global influences, guest awareness, and a renewed focus on wellness and sustainability. Almost every restaurant in India follows the dining etiquette. Let’s see how it has evolved over the years.

The Evolution
Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal. Globalization has significantly influenced dining etiquette, introducing new cuisines, utensils, and dining styles. Chef Johnson Ebenezer, Co-Founder of Farmlore highlighted that with the increased cultural exchange, people are more likely to encounter and adopt different customs, leading to a more diverse and dynamic dining landscape.

Today’s diners navigate sushi and Indian thalis with equal ease, reflecting a cultural fusion that brings flexibility, respect, and diversity to dining habits and etiquette.

Chef Amit Dash, Cluster Executive Chef, The Westin Gurgaon, New Delhi & The Westin Sohna Resort & Spa said, “At our properties, we celebrate this openness by curating menus and experiences that blend global sensibilities with local authenticity. Whether it’s an Asian tasting menu at EEST or a plant-forward Indian innovation at Sunset Story, the intent is always to offer more than a meal, an immersive, borderless culinary narrative. We embrace this global palate while staying rooted in local ingredients and stories, creating what I like to call “a cuisine of conversation.”

Refining Dining

The move toward formal dining took root in the post-colonial era, as fine dining became a symbol of refinement and status. In India, this shift was significantly influenced by European traditions, multi-course meals, wine pairings, and cutlery codes entered elite households and hotel dining rooms alike.

Expressing his views, Chef Nisarg Chavan, Executive Chef, Novotel & Ibis Chennai OMR said, “What we have seen is people prefer informal and formal dining both. But there is a rise of informal dining setup. As restaurants and hotels are evolving, various cuisines are being served by us because of which the table manners, cutlery, etiquette.”

Guests now prefer relaxed, more open settings with shared plates and easy-to-eat finger foods, reflecting a shift towards informality and connection.

“At The Westin Gurgaon and The Westin Sohna Resort & Spa, we embrace this tradition with a modern perspective, one that prioritises personalisation, ease, elegance, and personal comfort without losing the sophistication of formal service,” commented Dash.

Suranjit Sengupta, Corporate Director - F&B, Sarovar Hotels said, “Modern trends are driven by technology and health consciousness—petit chef projections and sustainable sourcing enhance the experience, while wellness-focused, personalized menus are increasingly in demand. Fusion cuisine is on the rise, and guests actively seek exotic ingredients like quinoa and avocado, often with an Indian twist.”

Sustainability and Ethical Dining

As consumers become more environmentally conscious, sustainability and ethics are playing a larger role in dining etiquette. Chef Johnson shared, “This includes eco-friendly practices wherein reducing food waste, using locally sourced ingredients, and choosing sustainable seafood options are important. Cultural Sensitivity where being respectful of cultural differences and traditions when dining. Social responsibilities were supporting fair trade practices and promoting social justice through food choices are on rise.”

Ethical dining is now mainstream, with guests expecting transparency on ingredient sourcing, carbon footprint, and health benefits.

“This aligns beautifully with Westin’s “Eat Well” pillar, which emphasizes nutritious, responsibly sourced meals. We champion seasonal produce, minimize food waste, and support local farms without compromising indulgence,” added Dash.

As we move forward, dining etiquette will continue to evolve. Some potential trends to focus are increased focus on sustainability, technology integration and cultural exchange.
 

Plant-forward dining is a culinary style that places plant-based ingredients at the heart of the meal. We have seen a huge shift in choices in both commercial and home kitchens where vegetables, grains, legumes, and plant-based proteins are taking center stage. It's no longer just about replacing meat but about celebrating the natural, diverse flavors that vegetables get along with them.

Around 30% of restaurants in India are focused on plant-forward dining. Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu. The key characteristics of plant-forward dining include plant first, health-driven, focus on local ingredients or sustainability. The market is projected to reach USD 3.82 billion by 2033.

What’s the Fad

“The beauty of plant-forward dining is in its versatility. More than just a food movement, it’s becoming part of a larger lifestyle shift towards clean and mindful eating practices,” shared Chef Sarfaraz, Executive Chef, Tresind Mumbai.

Plant-forward dining goes beyond traditional vegetarianism by emphasizing the quality, creativity, and sustainability of plant-based ingredients:

•          Mindfulness: It’s about thoughtfully sourcing and preparing seasonal, local, and organic ingredients to showcase natural flavors.

•          Culinary Creativity: Chefs are innovating with techniques like fermentation, smoking, and molecular gastronomy to create plant-based dishes that rival traditional offerings in complexity and nutritional-appeal

•          Inclusivity: Rather than excluding certain diets, plant-forward menus often provide a flexible approach, making them appealing to omnivores, vegetarians, and vegans alike.

“The approach is to showcase the colours, flavours, textures, and diversity of plant ingredients, showcasing them as the star of the plate rather than mere accompaniments,” mentioned Rohit Dadlani, Co-Founder of Pause.

What’s Challenging

Convincing people that plant-forward dining can be indulgent, flavorful, and satisfying can be a deterrent due to preconceived notions of "vegetarian" or "vegan" food being bland, boring, preachy or restrictive.

“High-quality, sustainably sourced plant-based ingredients can be a tad expensive or may not be universally available. In regions where meat is deeply embedded in culinary traditions, plant-forward dining may face slower acceptance,” added Dadlani.

Commenting on the same Chef Sarfaraz, pointed, “We've always pushed the boundaries of innovation while respecting the essence of flavors, and incorporating plant-based ingredients into our menus has been a journey of both discovery and challenge.”

He also added that the challenges are sourcing of produce, consistency in product, nutritionally balancing the menu.

Training is Essential

More detail-oriented workshops for chefs should be conducted for better understanding regarding the sourcing. Sustainability isn’t a trend — it’s a responsibility.

Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai said, “I believe in working with the seasons and sourcing locally whenever possible. Not only does this reduce our environmental footprint, but it also results in fresher, more flavourful produce on the plate. Supporting local farmers and producers is important to me, and I enjoy building relationships with them. It brings transparency and traceability into the kitchen.”

Hence, we can say that the future of plant-forward dining is set for substantial growth, driven by shifting consumer tastes, increasing environmental awareness, and ongoing culinary innovation. Plant-forward dining is not just vegetarianism, but a thoughtful celebration of produce as the hero.

The world of fine dining has experienced a remarkable and exciting transformation over the last decade, blossoming into a vibrant celebration of global culinary diversity. William Drew, Director of Content for The World’s 50 Best Restaurants, highlights this inspiring shift: ‘Cultures that were previously underrepresented on the world stage, from Latin America to Asia and the Middle East, are now earning the international recognition they deserve..’ French culinary techniques, once considered the cornerstone of haute cuisine, are now beautifully enriched and elevated through flavours and inspirations borrowed from the bustling street food stalls of Bangkok, the smoky delights of Mexico City, and the fragrant spices of Beirut. ‘Today’s haute cuisine knows no boundaries… it thrives on inspiration from every corner of the globe,’ he shares enthusiastically.

REDIFINING DINING’S FUTURE

This democratization of culinary artistry is a reflection of our times—globalization, travel, and social media are stitching a community of gastronomes eager to experience traditions from afar. ‘Diners in São Paulo can marvel at what’s plated in Saigon,; Drew notes, hinting at the exhilarating shift towards a more interconnected culinary world. With the upcoming 2025 awards ceremony set to be held in Turin, Drew’s direction serves as a compass for this culinary renaissance. Yet, the evolution doesn’t stop at cultural diversity. The pressing need for sustainability is now intertwined with the ethos of high-end dining.

‘Sustainability is no longer just a buzzword or a side project for restaurants — it’s becoming their foundation,’ he explains.

The World’s 50 Best Restaurants aims to spotlight those who lead in sustainable practices, transcending mere certifications and awards to influence a holistic approach. This paradigm shift prioritizes not only the environment but also the social and humane treatment of those involved in the culinary journey—from chefs to patrons. Drew emphasizes the importance of recognizing efforts that champion respect for the planet, producers, and teams alike.

STORIES THAT CONNECT

Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally. Drew ardently believes that every dish, every dining experience, carries a narrative.

Whether they’re literally telling the stories about their food when they serve it, or it’s a more subdued storytelling through the culinary creations … storytelling is absolutely central.” He cites Gaggan Anand from ‘Gaggan’ as an exemplary figure whose restaurant experience is theatre—a tapestry of food, art, and culture that engages diners in profound ways.

Reflecting on his own culinary journey, Drew acknowledges the earliest catalysts of his passion—the stories of his grandparents. ‘They were food adventurers, endlessly curious about restaurants,’ he begins. This curiosity was kindled during an impactful visit to Raymond Blanc’s renowned ‘Le Manoir aux Quat’Saisons,’ which awakened a deeper appreciation for food as a narrative, not just a meal. His grandfather’s inclination to meet chefs and learn their stories enriched their dining adventures, molding Drew’s perspective that food is an experience beyond taste. Today, he finds inspiration in the Roca brothers of ‘El Celler de Can Roca.’ Their unmatched talent, amplified by humility, reinforces his belief that food transcends itself; it’s ‘a story waiting to unfold.’ They are, after all, superheroes in the culinary realm, reminding all of us that behind every dish lies not just ingredients but the essence of human connection, culture, and history. With The World’s 50 Best Restaurants leading this charge, diners are invited not merely to taste but to engage—discovering a world rich with stories that enhance our collective gastronomic experience. In this ever-evolving culinary landscape, every meal comes with the promise of a narrative, waiting to be savoured.

Akanksha Dean is an independent food & travel writer, a trained chef and a catalyst and is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018.

As you know that food service industry is very demanding. What you serve to customers today, may not be their desire tomorrow. With social media playing an active role and people travelling a lot, the customers seems to be more exposed in terms of food that is being served in different parts of the world. 

Experience at the Forefront

“Today people have an access to real time food trends. Earlier, we could create menus that were like forever and perpetual but today it is completely different and people want things that are based on high quality ingredients, good for their health, pocket friendly and people are looking for experiences when they go out for dining,” shared Chef Abhijit Saha who was one of the first chef to introduce molecular gastronomy in India at the time when we hardly knew anything about it. 

This surely mean that chefs play a very big and dynamic role in keeping up the space and demand. And, there is no mistake saying that chefs are innovators. 

Transparent Ingredients

“Today’s generation especially Gen-Z look for delicious food that’s infused with a lot of experience. To make the diners a comeback customer we as a restaurant owners need to do a lot of work as it’s not just curating a menu that’s different but overall giving them an experience that keeps us ahead of our competitors. You also need to be transparent, show them the ingredient that goes into the food or if we tell them a story related to any dish or show them live kitchen concepts that has given a great result for us,” added Chef Bobby Patel, Co-founder, Thyme and Whisk, Mad Doh.

Seasonal menu also plays an important role and that’s something that makes your customer coming back. This has emerged as one of the important dining trends in all restaurants across globe.

Innovation is the Mother of all Invention

“Innovation is something that has to drive your restaurant daily. Before innovation what comes to my mind is the data which has become extremely important for all of us. Tech is driving the innovation as today we understand what is our customer base, where’s it coming from, what’s the age group, what do they like, dislike and every hotel, restaurant I think we have a different genre of customers coming in as we don’t have a similar kind of crowd. So, first of all it’s important to know who is coming to my hotel and then we need to understand what innovation needs to apply to each one of them,” added Chef Nishesh Seth, Executive Chef, Shangri-La Bangalore.

Building a Connect

Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.

“Today’s diner doesn’t come to a restaurant just to dine. They are much more aware and they exactly know what they are expecting out of the restaurant. It’s always about staying ahead of the game. Leela as a brand is pure Indian luxury. For us innovation is not about finding something new and innovate but it’s about our whole culture,” mentioned Chef Rajesh Roy, Executive Chef at The Leela Bhartiya City Bangalore. 

Great Food to Go

India has got a very rich heritage and food culture. And, for these chefs innovation starts from sourcing to the plating and that has become the specialisation. 

“You need to give your team a free hand to do mistakes. We being an FMCG company work with restaurants and hotels to get the best innovation. You have to have an open mind set, travel a lot, and know what’s trending as people are not just limited to chole bhature or pav bhaji,” explained Chef Ritik Mathur, Corporate Chef, Cremica Food Industries Ltd.

Hence, we can say that people when go out these days to a place are looking for an experiential dining and just a fancy food being served on the table. 

The role of storytelling for traditional dishes has transformed dramatically. It's no longer just about listing ingredients; it's about transporting the modern Indian diner to the dish's origin, sharing its cultural significance, and highlighting the passion behind it.  Going back to roots is all about emotional experience that fosters deeper connection among the consumers. It’s like remembering the nostalgic experiences you once had or the indulgence. Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the years. In the end, it’s all about comfort food. 

Earning through Social Media
Storytelling has evolved over the years. Earlier, it was about word of mouth and now social media play an important role in reaching wide range of audiences via smart storytelling.

“Social media has been a game-changer, allowing us to use visuals, short videos, and personal anecdotes to create deep, emotional connections, through stories behind these dishes,” shared Celebrity Chef Saransh Golia. The way of storytelling has evolved in a way wherein people focus on how the dishes or recipes were passed to them from generation to generation. They are marketing in a way to reach the right consumers.

“Social media play an important role in reaching the customers in a democratic way. It’s about more reach and earning more revenue,” mentioned Chef Sanjeev Kapoor.

Commenting on this, Celebrity Chef Pankaj Bhadouria said, “Everything is on social media. So, to connect to something which is real is going back to roots. Suddenly people are popularizing these dishes.”

How brands make them unique?
In every restaurant, there is a change in presenting the dishes. The menu is a device to begin with. Kapoor highlighted, “Earlier, people use to present the dishes in a verbalized manner. The tools have changed. QR Code is added, photos, videos have been added. The change is drastic. The Story use to be the description of the dish. The origin, ingredients, sustainability, authenticity, sensitivity and there are ways wherein they are focused on trending items or paired with what’s trending.”

The Challenges
Educating the consumers about the dishes can be a task. So, the chef should have insights about the origin and the significance of the dish. The pricing may differ from city to city; it can be bit challenging to source the ingredients.

“Challenges include maintaining the authenticity of Indian recipes while making these dishes relevant for contemporary palates. We overcome this by staying true to the dish's essence but presenting it in engaging, relatable formats, focusing on genuine narratives that resonate,” added Golia.

Also, it is quite certain that the future lies in more immersive & interactive storytelling. Think live streams from kitchens or AR/VR experiences exploring a dish's history, and Al-driven personalized narratives that connect diners even more deeply to the food and the people who create it.

Over the last few years, Indo-Chinese food has grown at a furious pace and become a gastronomic force to be reckoned with in India's Quick Service Restaurant (QSR) market. This spicy marriage of Chinese cooking styles and Indian spices has found just the right mix of zestful flavors, affordability, and convenience. It has intrigued food enthusiasts from across the country, be it cosmopolitan urban metropolises to relaxed small towns. Indo-Chinese dishes like momos, noodles, fried rice, and manchurian have become a norm in casual dining and street food, so much more than just a mere trend—it has become a part of India's food culture. With its undeniable charm, Indo-Chinese cuisine has emerged as a force to be reckoned with in the fast-paced world of QSRs.

Why is Indo-Chinese Cuisine Booming in the QSR World?

Widespread Popularity: Indo-Chinese food has become an undisputable favorite everywhere in India, whether it's a metro city or a small town. Dishes such as momos and Manchurian have become part of the everyday life of many people, and they just can't help coming back to QSRs for that quick but satisfying meal. Its popularity with all age groups—young and old, urban and rural—has made Indo-Chinese food a default option for a tasty meal on the move.

Quick Preparation & High Margins: The Indo-Chinese cuisine's magic lies in the fact that it can be cooked very quickly while maintaining its delectable taste. Most of these dishes are wok-based, and hence, they are prepared in no time. This is the speed that is required to thrive and survive in the world of QSR, where speed is the essence. Also, the ingredients are cheap, and production can be easily increased, hence, the profit margins are very high. Such an amalgamation turns Indo-Chinese into a QSR winner concerning efficiency and profitability for operators.

Affordable Yet Indulgent: What makes Indo-Chinese cuisine stand out is that it can provide a high-end dining experience at a reasonable price. It has struck the right chord between street food and fine dining, providing strong flavors without costing an arm and a leg. This optimal balance of affordability and luxury keeps people coming back for more and more, creating loyalty among a broad spectrum of consumers.

Scalability & Standardization: Indo-Chinese cuisine is a perfect fit for QSRs as it's simple to scale and standardize. Using prepped ingredients and sauces, it becomes possible for the brands to scale up fast without affecting the quality. This allows the customers to have the same great taste at every store, regardless of whether they are located in a big city or small town. This is a huge benefit for QSRs that are seeking fast expansion and competitiveness.

Adaptability to Local Preferences: Indo-Chinese cuisine is a perfect fit for QSRs as it's simple to scale and standardize. Using prepped ingredients and sauces, it becomes possible for the brands to scale up fast without affecting the quality. This allows the customers to have the same great taste at every store, regardless of whether they are located in a big city or small town. This is a huge benefit for QSRs that are seeking fast expansion and competitiveness.

The Future of Indo-Chinese Cuisine in India’s QSR Industry

QSRs are expected to play a considerable role in the future of the fast-food landscape of India as the demand for Indo-Chinese cuisine is increasing. Being a strong contender in the QSR space, one cannot ignore the vibrant flavors of this cuisine, which can be served swiftly, with low prices, and customized to the tastes of a huge population. With changing consumer tastes, Indo-Chinese food is expected to remain strong in terms of growth, with brands focused on innovation and delivering what the market demands. 

Ultimately, the success of Indo-Chinese food in India's QSR segment is a testament to its popularity and capacity to satisfy the demands of a diverse, fast-moving consumer class. Brands are at the forefront by merging excellent flavor with operational excellence. As the QSR space shifts, Indo-Chinese food will remain the first preference for individuals looking for a quick, delicious, and value-for-money meal.