60% of on-premise visitors say they are likely to pay more for what they perceive as a better-quality drink.
While causing quite a stir in Goa and its neighboring Karnataka regions, the innocent Gobi Manchurian continues to be a beloved dish throughout India…
Pricing will have to be done as per what the market wants. One can either have the option of forgoing the customer or curating the items at the same…
The expenditure of Indian households on eating out is rising rapidly and it has become imperative for established as well as new restaurants to…
According to an analysis by Buyers Edge Platform, a restaurant supply-chain company, restaurants are now spending 38 percent more just on food costs…
With India being home to over 35 regional cuisines, there are unique opportunities to include creative packaging such as reusable claypots, thalis…
We are also working on models where we can work on a compact home catering verticals out of our restaurant.
Adding uniqueness, modernity and panache of its own, Maachis is the new stylish to be place of the city.
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
The current trend of food styling that is being developed at catering colleges and fuelled by social media has opened a whole new dimension.
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants.
Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.
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