From September 27 to October 2, luxury and boutique hotels across Kolkata, Mumbai, Goa, and beyond are hosting themed festivities, curated thalis,…
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…
There's no denying that from authentication of menu to bringing true essence of culture and region your restaurant represent, personalisation…
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…
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…
With the advent of superfoods, millets are gaining popularity and importance that was long due.
Earlier, the hotels used to serve 7-8 portions into their a-la-carte menu but today the portion size has reduced.
You never know when your customer will say he does not like this particular food or the spices were a bit strong in this particular meal.
An interview with Manish Goyal, Owner, FoodieCompass.
The introduction of Real Fruit Smoothies is part of the evolution of the McCafe brand, which has been a strong contributor to the company's…
This Mother's Day, restaurants have come up with various options to spend priceless moments with your mom and shower her with a delightful…
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…
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