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…
Previously it was predicted that this is one of the trends which will eventually find its way into the menus.
Earlier, the hotels used to serve 7-8 portions into their a-la-carte menu but today the portion size has reduced.
A key factor that helps a menu stand out from others is the consideration given to local cuisine and preferences.
A practicing chef, an ambitious businessman, travel enthusiast, Vikram Udaygiri has travelled across world exploring finest ingredients and recipe. Talking to Restaurant India he exposes the culinary perspective of his experiences.
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.
Talking to Restaurant India, Chef Ashish Massey, Chef & Entrepreneur shares about his journey in the world of food.
In an exclusive chat with Restaurant India, Sanjiv Mediratta, Group Advisor F&B Solutions, Coffee Day Global answers 'why it took so long for the cafe chain to launch a new menu'.
Exclusively talking to Restaurant India, Andrew H McNair, Regional General Manager, Middle East, Shawarma Xpress, shares about the company's expansion plan in the Indian market.
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 position as one of the leading quick service restaurants in India.
Copyright © 2009 - 2025 Restaurant India.