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…
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…
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.
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…
"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…
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.
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
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