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…
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.
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.
Copyright © 2009 - 2025 Restaurant India.