From September 27 to October 2, luxury and boutique hotels across Kolkata, Mumbai, Goa, and beyond are hosting themed festivities, curated thalis,…
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…
There's no denying that from authentication of menu to bringing true essence of culture and region your restaurant represent, personalisation…
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…
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.
A key factor that helps a menu stand out from others is the consideration given to local cuisine and preferences.
The property is divided into three sections: Club, Fine Dine & Open Hangout Cafe/lounge.
A practicing chef, an ambitious businessman, travel enthusiast, Vikram Udaygiri has travelled across world exploring finest ingredients and recipe.…
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