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Top Oversized Foods That Could Change How Restaurants Sell Indulgence
Oversized food is ultimately less about putting more food on the table and more about giving customers a reason to gather around it.
By -
Saptopriya Ghosal
Sep 21, 2026 / 11 MIN READ
10 Restaurant Design Ideas That Turn First-Time Diners Into Regulars
The strongest restaurant design does not simply make people notice the space. It makes them comfortable enough to choose it again.
By -
Saptopriya Ghosal
Aug 26, 2026 / 14 MIN READ
PAUL Food Safety Concerns Raise Bigger Questions on Restaurant Hygiene
The incident also highlights the importance of having a clear response protocol for food-safety complaints.
By -
Nusra
Aug 25, 2026 / 6 MIN READ
8 Desserts Where Texture Is the Real Star
The next time a dessert stands out, pay attention to more than its flavour. Notice what happens when the spoon breaks the surface, how much…
By -
Saptopriya Ghosal
Aug 22, 2026 / 13 MIN READ
Why More Restaurants Are Designing Food You’re Meant to Eat With Your Hands
The experience is no longer limited to what is on the plate. It also includes what the diner does with it. And in India, that idea has been part of…
By -
Saptopriya Ghosal
Aug 22, 2026 / 12 MIN READ
Why Restaurant Growth Is No Longer a Number Game
The organised segment will grow at 12–14% CAGR between 2025 and 2030, versus 5–7% for the unorganised segment.
By -
Nusra
Aug 14, 2026 / 8 MIN READ
From Chatbots to Kitchen Automation: The AI Tools Restaurants Are Actually Using in 2026
The biggest opportunity is not simply to “use AI”. It is to connect the right technology to the right restaurant problem.
By -
Saptopriya Ghosal
Aug 13, 2026 / 12 MIN READ
Why Food Is Getting Smaller: The Rise of Miniature Desserts
In this sense, food is not necessarily getting smaller because consumers want less. In many cases, they simply want more choice in a smaller format.
By -
Saptopriya Ghosal
Aug 11, 2026 / 12 MIN READ
How Tribal Ingredients Are Influencing Modern Indian Menus
The growing popularity of hyperlocal dining suggests that tribal ingredients will continue to influence restaurant menus in the coming years.
By -
Saptopriya Ghosal
Aug 08, 2026 / 12 MIN READ
Made in India, Built for the World: How Trufrost is Powering the F&B Growth
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's…
By -
Nusra
Aug 04, 2026 / 6 MIN READ
The Taste of Belonging
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.
By -
Nusra
Jul 30, 2026 / 10 MIN READ
QSR Restaurant Model Explained: How McDonald's Built a System for Speed and Scale
It is about building systems that can deliver the same experience repeatedly, efficiently, and at scale. For restaurant operators looking to expand,…
By -
Saptopriya Ghosal
Jul 28, 2026 / 13 MIN READ
Restaurant Design Ideas That Turn First-Time Diners Into Regulars
As customer expectations continue to evolve, restaurants that invest in comfort, authenticity, and experience-focused design will be better…
By -
Saptopriya Ghosal
Jul 28, 2026 / 11 MIN READ
Sanjay Anand and the Making of Madhu’s Legacy
In an exclusive interview to Entrepreneur's Restaurateur, Sanjay Anand MBE, Chairman and Founder, Madhu's talks about the growing…
By -
Nusra
Jul 27, 2026 / 7 MIN READ
Why Ice Is Becoming a Premium Beverage Ingredient
As hospitality continues to evolve, ice is proving that even the most overlooked ingredient can play an important role in creating memorable dining…
By -
Saptopriya Ghosal
Jul 20, 2026 / 10 MIN READ
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