The days of static, printed sheets are over, when an old laminated sheet of paper was used as a menu. Today's restaurants use interactive…
A good menu design is easy to read, showcases all the items available in the bar, is aesthetically pleasing, and answers the customer’s queries.
A menu card is not just a list of offerings. It's a silent salesman, a potent marketing tool, and frequently the first time a consumer interacts…
Storytelling, a pillar of culinary identity, plays a crucial role in how restaurants and chefs are perceived globally.
Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food.
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
Read about Starbucks Menu in Delhi - from locations and operating hours to detailed menu offerings, nutritional information, and insider tips for the…
Have you ever wondered what to order when you walk into a Starbucks in Ahmedabad? With so many choices on the menu, finding your perfect brew can…
A recent survey in Bangalore shared that more than 65% of the customers prefer personalization.
As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics…
Dessert Menu Ideas for Restaurants: A great dessert menu does more than satisfy sweet cravings—it enhances your restaurant’s brand identity and…
In an exclusive interview with Restaurant India, Chef Rahul discusses about the on-going food trends, role of food plating and presentation, his…
By reducing paper usage, restaurants are not only cutting down on waste but also saving on the costs associated with printing and reprinting menus.
Millennials are drawn to menus that present not just food, but a distinctive and engaging dining experience that stands out from the usual cuisine.
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
In an interaction with Restaurant India, Chef Steffan shares the essentials of running a successful restaurant.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the local market.
An exclusive interaction with Restaurant India, Neeraj Kataria, Executive Chef, Royal Orchid Ahmedabad shares his view on the contribution of good menu in restaurant business.
Foodhall adds gourmet touch to your house party, provides a personalised chef service and exclusive interactive station.
In an exclusive interaction with Restaurant India, Sanat Chitrakar, Sous Chef, Taj Banjara, shares how important is supply chain for a restaurant business.
In an interaction with Restaurant India, Dharmender Singh, Owner, The Ancient Barbeque and Smoked Biryani House, shares his opinion about the growing trend in the restaurant industry in India:
Food always involves all the senses (see, smell, touch and feel, taste and hear- especially while eating crunchy dishes). People usually remember and visit a restaurant for its food.
Other challenges that the industry faces are leveraging technology in less time to drive maximum benefit, training people in less time to create an efficient team and managing their working hours to payroll has become a major problem.
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