Food Menu

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…

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.

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.

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.