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.
Prateek Mittal, Owner, Torrp-It-Up is also a realtor who owns SGM Enterprises. Talking to Restaurant India, he shares what inspired him to start a restaurant inspite of having a successful real estate business.
No one likes to taste the same food over a long period of time. Today everyone believes on tweaking and playing with different flavours of menu. And thus, the restaurant owners and chefs believe in revamping their menu.
Chef Subrata Debnath, Executive Chef, Hyatt Regency, Chennai has over 22 years of experience in working in the kitchen. Talking to Restaurant India, he shares 'basics of managing and serving the best food to the customers'.
Chef Rohan D' Souza has travelled across the world and experiment different cuisines to serve unknown exotic flavours with a twist to Indian consumers. Talking to Restaurant India, he reveals his strategies while playing with 'Eurasian' flavours.
Chef Anand Morwani is an expert in European and American Cuisine, Talking to Restaurant India, Chef Morwani, Co-Owner, Brewbot, shares the latest trend which is building the Indian culinary landscape.
Menu planning generally appears last in the order list of priority work, but for a smart restaurateur this should be the first step.
Food majors in the city are enticing great deals during the FIFA world cup.
Ranveer Brar, Celebrity Chef and Senior Executive Chef, Novotel, Mumbai.
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
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