The Rise of In-House Sourcing in Hospitality
This shift reflects the industry’s focus on self-reliance, quality, cost efficiency, and sustainability. It involves taking control of procurement…
‘A Chef is Responsible for What He Puts on the Plate,’ says Chef Michael Swamy
In an interview with Restaurant India, Michael Swamy, Chef and Author talks about why it's important to source the ingredients locally and…
Top restaurant trends in 2016 to devour
In 2016, diners can look for casual restaurants with mouth-watering food that's quick to serve and not too expensive.
  • By - Nusra
  • Jan 12, 2016 / 7 MIN READ


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