If restaurants are in prime locations, then it comes with huge rentals which can consume around 20-25% of the total revenue.
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.
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
An interview with Soumya Goswami, Executive Chef and Chef de Cuisine, the Oberoi Group.
An Interview with Manuu Mansheet, Designer and Visual Merchandiser.
To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.
An Interview with Chef Gautam Chaudhary, Pink Poppadom, Hyatt, Bangalore.
Will Kashmiri Cuisine lose its appeal in the face of international brands?
The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…
These days there is something new happening with the process of cooking that the Chefs aspire to excel in - a gradual shift back from new, advanced…
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