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…
Food fortification has a great potential to enrich the nutritional quality of various foods.
Talking to Restaurant India, Shri Shivaji Desai, Joint Commissioner, Food & Drug Administration- Pune shares about the food safety programs at FDA.
QSR chains demand and use of locally sourced ingredients is increasing.
All direct selling FBOs need to take relevant FSSAI licenses, to be updated on a quarterly basis, along with details and identities of their agents and salesman.
Today, fine dine restaurants are not only improving the food quotient but witnessing the global trend and practices they are going on more 'casual' side introducing casual fine dine trend in the market.
The decision has created a discrepancy amongst the guests and host as the guests are not ready to pay the service charge.
Also, in a uniform service charge, everyone benefits, believes the industry adding that people must be aware of the same once it is implemented.
According to food regulators the term food includes foods, beverages, bottled water and nutritional and functional products so none of these products can contain hair.
In the Indian context, food safety, while enforced and followed by all professional establishments, is a cause of concern due to the unorganized form of the industry existing across the geographic landscape of the country.
However, while ice-cream manufacturers can get creative about ice-cream they also need to keep in mind the food regulations so that their product continues to be enjoyed safely by consumers.
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