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…
Ramzan is the ninth month of the Islamic calendar and is a month of prayer, reflection and community. The pre-meal is referred to as Suhur and the evening feast which breaks the fast is called Iftar.
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a keen student, eager to learn more and more. I can have an opinion but that doesn't makes me an expert," says Kochhar.
To get the catering business back on track, it's important to start adapting to the changes in the food service industry.
Though, HRAWI has asked its members to gear up for early celebrations, it is expecting an extension of the time from the government.
Talking to Restaurant India Yogesh Poojary, Co-founder, 4aces Hospitality that owns multiple cloud-kitchen brand shares about the rise of dark-kitchen business.
To tap into this home cooking trend, restaurants have introduced DIY kits for customers to prepare and enjoy at home.
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.
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