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…
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.
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.
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