One of the most energy-intensive spaces in any business is the commercial kitchen of a restaurant. Its energy costs can even account for a big…
Although the word "preservatives" can occasionally raise concerns, these chemicals are essential for keeping the quality of packaged items…
Restaurants are now actively looking for and implementing eco-friendly cleaning solutions due to rising consumer desire for sustainable businesses,…
The restaurant industry is projected to reach 79.7 billion dollars by 2028, growing at a CAGR of 15%.
The alcohol license is more than just a piece of paper for Indian restaurateurs; it's a key component of the dining experience and a gateway to…
Food wastage is a problem that is faced by every establishment, from small food trucks to big restaurants or hotels. It is a problem that can affect…
When reused or recycled the right way, it can help the environment. It can also cut down on waste costs.
Sustainability is not just a trend. It is the future of dining. Restaurants that focus on eco-friendly practices stand out. They attract more…
We all know that food safety is a non-negotiable pillar for restaurants as it serves as an important reminder of our responsibility towards safe and…
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million…
Introducing Food Rescue! Canceled orders will now pop up for nearby customers, who can grab them at an unbeatable price, in their original untampered…
Moreover, blockchain improves food safety by facilitating the traceability of contaminated products and reduces food waste by ensuring that food is…
To guarantee ethical and ecologically responsible procurement, actions are being done such as participating in fair trade agreements, assisting…
Restaurant India spoke to Restaurant owners, FMCG players and Chefs to understand on how these players can help in delivering food safety, nutrition…
The guideline also mentioned, buffet system, food service and mass gathering should be disallowed during Covid-19 pandemic; such services should be resumed only under directions from the concerned statutory authorities.
In an e-mail interview with Restaurant India, Ganesh Iyer, National Sales Director, Indian Subcontinent, VEEN and India's first and only water sommelier, elaborates about the significance of awareness regarding differences in natural, mineral and packaged water. He also tells how the task of a wine sommelier is easier than his and why the water sourced from the remotest part of Finland is one of his favourites
In an exclusive interview to Restaurant India Chef Vikram Ganpule, Executive Chef, Andaz Delhi talks about building a sustainable business.
Hospitality, fast moving consumer goods and food and beverage sectors need to move fast to find alternative packaging materials once the ban on plastic comes into force across India
Talking to Restaurant India Chef Rohit Chadha, Chef de Cuisine, Hyatt Regency Pune talks about the growth of Oriental Cuisine.
Even the diversity of ingredients is slowly disappearing as people move away from an agricultural way of life and food is increasingly mass-produced for supermarkets.
It is very important for restaurants and chefs as a fraternity to keep menu very brief.
As of today, more than 50 per cent of consumers in the US take recyclability, sustainability and biodegradability of packaging into account while purchasing products.
Jsamey Biotech Pvt. Ltd, the brainchild of Amey Marathe, was formed with the intention to curb the food waste generated from the restaurants in India
To avoid any snafus, ask your caterer to provide you with an ingredient list for all the dishes they plan on cooking up.
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