Sustainable Menu Planning: Minimizing Waste in Hotel Restaurants
Moreover, implementing composting programs for organic waste and partnering with food rescue organizations to redistribute surplus food to those in…
  • By - Nusra
  • / 6 MIN READ
Purposing & Repurposing Ingredients is now an Imperative in the Restaurant Business
For restaurants today, the idea is to ensure that every ingredient has its own purpose in a dish. It's not so much about giving the dish a…
Taste Tracker: How Restaurants are Bringing in The Festive Delight in Menu
According to a latest report by restaurantindia.in and FranGlobal, Today Restaurants are also Revising menus to emphasize items with lower food costs…
  • By - Nusra
  • / 9 MIN READ
Personalisation vs Customisation: How Restaurants are Winning the Battle
There's no denying that from authentication of menu to bringing true essence of culture and region your restaurant represent, personalisation…
  • By - Nusra
  • / 5 MIN READ
Explore Upcoming Events And New Age Agendas
IReC 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
IReC 2024
D2C INDIA 2024
29-30 Apr - Hotel Sheraton Grand, Bengaluru
D2C INDIA 2024
Franchise India 2024 Delhi
18-19 May - (IICC) India International Convention and Expo Centre, Delhi, India
Franchise India 2024 Delhi
India EV Show
29-30 June - Hall No. 3, Chennai Trade Centre, Chennai
India EV Show
FROEXPO Chennai
29-30 June - Hall No. 2, Chennai Trade Centre, Chennai
FROEXPO Chennai
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How Food Menu at Restaurants have changed in last 2-3 years
There's so much happening even in the farm-to-table space where chefs have finally taken to learning/understanding how the vegetables/fruits are…
Meal prices on rise, know what restaurants need to adopt
There's no denying that the only way for restaurants to stay in business is to hike rates to subset the impact of inflation, but it's not…
  • By - Nusra
  • / 4 MIN READ
How personalized food menus are becoming the next game changers in restaurants
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business…
Restaurants and home chefs make iftar boxes their USP in Ramzan
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
From salad to khichdi: How restaurants are making profits out of one 'single' dish
To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
Why are we seeing more greens on restaurant menu
If we look at data, around 26 per cent of millennials are vegetarians and also 10 per cent of the world's population follows some kind of…
  • By - Nusra
  • / 7 MIN READ
Virat Kohli's one8 Commune opens door at Mall Road, North Delhi
What sets the one8 tribe apart is the fact that it holds a charm that resonates from every corner of the newly launched eatery.
  • By - Nusra
  • / 2 MIN READ
Key Takeaways from Chef Sanjeev Kapoor for restaurateurs
Food-tech sector is expected to grow at a 25-30% CAGR to become a $8 billion market in the next two years.
  • By - Nusra
  • / 5 MIN READ
How Indian's are consuming Food: 5 takeaways for foodpreneurs from Chef Ranveer Brar
Intermittent fasting was the most popular (10%), followed by clean eating (9%), ketogenic or high fat (8%), shared a research.
  • By - Nusra
  • / 6 MIN READ
How Dark Kitchen and delivery has become mainstream in 2021 globally
And hot food delivery has, in the last 6 months, increased user penetration from 20% to 80% of the population.
  • By - Nusra
  • / 6 MIN READ
Indulge in 15-Course Tasting Menu at This Bengaluru Restaurant
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has opened its outlet at Whitefield's VR Bengaluru Mall.
"Food should Tempt and Appeal Guests"
In an interaction with Restaurant India Sarabjit Singh Walia, Executive Chef, Radisson Gurugram talks about changing food trends.
  • By - Nusra
  • / 5 MIN READ
Menu Hacks For Your Online Food Delivery Business in Mumbai
Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again.
Restaurants Create Healthy Menu with Millets
With the advent of superfoods, millets are gaining popularity and importance that was long due.
Creating an Experience that Beats Delivery
These unique ingredients have lots of health and therapeutic values.
  • By - Nusra
  • / 4 MIN READ
Why Restaurants are retracing the Cultural Roots
Diners don't read the menu from front to back; they scan it quickly spending an average of 109 seconds.
Why Revamping Menu Is Necessary In Restaurant Biz
Offering an extraordinary experience would help you to retain customers.
Are Small Portions an Experiment with Plating Techniques
Previously it was predicted that this is one of the trends which will eventually find its way into the menus.
Why Innovation is the game changer in Restaurant Biz
Earlier, the hotels used to serve 7-8 portions into their a-la-carte menu but today the portion size has reduced.
  • By - Nusra
  • / 5 MIN READ
8 Hacks to a Perfect Menu
A key factor that helps a menu stand out from others is the consideration given to local cuisine and preferences.