The farm-to-table model has gained momentum across India's culinary landscape, with several restaurants embracing this approach to improve both the quality of their offerings and their sustainability.
The rise in demand is due to a combination of consumer preferences for healthier options, a desire to boost sales, and the unique cultural experience that Jain cuisine provides.
Similarly, to create urgency and encourage immediate orders, some restaurants implement limited-time happy hour promotions that are available for a short window each day.
The primary allure of online reservation systems is undeniable: they offer an easy interface for consumers to book tables and provide restaurants with tools to manage reservations efficiently.
In an exclusive interaction with Restaurant India, Dhruv Kohli, Founder, Boba Bhai talks about the growth of bubble tea market in India and his expansion plans.
The reverberations of the ongoing monsoon have echoed across the tourist hotspots of Shimla, Manali, and Dharamshala, with hotel occupancy plummeting to abysmal levels below ten percent.