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…
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…
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business…
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…
When you divide food business into two parts there are two types of segment- convenient based food and experience based food.
Under the new deal, Radisson Hotel Group will have exclusive use of the Tapas Club name in India, allowing it to introduce premium Spanish cuisine to its guests.
Being able to blend into situations in a volatile environment is an absolute must.
Made with a lot of love and passion for social gathering and food, Together at 12th is launching on the 12th floor of one of Gurugram's top Hotels, Le Meridian.
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.
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.
With the advent of superfoods, millets are gaining popularity and importance that was long due.
These unique ingredients have lots of health and therapeutic values.
Diners don't read the menu from front to back; they scan it quickly spending an average of 109 seconds.
Offering an extraordinary experience would help you to retain customers.
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