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…
This Mother's Day, restaurants have come up with various options to spend priceless moments with your mom and shower her with a delightful bouquet of offerings.
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 correctly.
In an interaction with Restaurant India Sarabjit Singh Walia, Executive Chef, Radisson Gurugram talks about changing food trends.
If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.
The property is divided into three sections: Club, Fine Dine & Open Hangout Cafe/lounge.
Due to this, many restaurants have added street food in their menu. Street food does not include only traditional food, but has an endless variety. There are many ranges in the raw materials and in the process of street food, beverages, snacks and meals.
In an exclusive chat with Restaurant India, Bunty Arora, MD, Doppio Bar & Brasserie unveils how Doppio was incepted.
"Right from the first of its kind interiors and art installations which are made using Junk Materials like tyres, barrels, parts of car and trucks, old radios, TVs, chipped board furniture, beer bottles, and old junky speakers gives The Junkyard Cafe, a j
"SuperMenu is our gift of the season to all the food lovers, especially the youth, to ensure they have some super awesome time treating themselves over a delectable range of options, shared Sanjiv Mediratta, Group Advisor.
Copyright © 2009 - 2025 Restaurant India.