Quality not only builds trust but also creates distinction, helping a brand stand out from the crowd in a highly competitive industry.
The menu is unmistakably the heart and soul of any restaurant. It is considerably more than just a list of dishes; it is a precisely produced…
The days of static, printed sheets are over, when an old laminated sheet of paper was used as a menu. Today's restaurants use interactive…
As of mid-2025, with technology continuously evolving and guest expectations rising, a poorly designed menu can be a squandered opportunity, leaving…
A good menu design is easy to read, showcases all the items available in the bar, is aesthetically pleasing, and answers the customer’s queries.
Design with care. Design with culture. Design with flavor. Your Chinese restaurant menu isn’t just a tool—it’s your brand’s voice on paper.
Around 60-70 per cent of Restaurant and bar guests now lean toward seasonal or concept-based menus.
As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics…
As a nation, India has assumed a leading role in the millets revolution by initiating a cultural and agricultural revival – the country currently…
Millennials are drawn to menus that present not just food, but a distinctive and engaging dining experience that stands out from the usual cuisine.
Moreover, implementing composting programs for organic waste and partnering with food rescue organizations to redistribute surplus food to those in…
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…
According to a latest report by restaurantindia.in and FranGlobal, Today Restaurants are also Revising menus to emphasize items with lower food costs…
There's no denying that from authentication of menu to bringing true essence of culture and region your restaurant represent, personalisation…
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 grown, how poultry/meat is reared, how the dairy products are made, etc.
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 an ideal choice as, ultimately, the customers suffer and the business as a whole would start to suffer too.
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business models.
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
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 vegetarian-diet.
What sets the one8 tribe apart is the fact that it holds a charm that resonates from every corner of the newly launched eatery.
Food-tech sector is expected to grow at a 25-30% CAGR to become a $8 billion market in the next two years.
Intermittent fasting was the most popular (10%), followed by clean eating (9%), ketogenic or high fat (8%), shared a research.
And hot food delivery has, in the last 6 months, increased user penetration from 20% to 80% of the population.
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