Menu Engineering & Costing

A tactful design makes your customers want more from the menu and, thus, adding to the restaurant revenue.

Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…

Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.

Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…

In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched…

The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at…

If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.

In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants…

"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…

Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again.

These unique ingredients have lots of health and therapeutic values.

Digital restaurant menu has an upper hand over the traditional restaurant menu for not one but many reasons.

In an interaction with Restaurant India, Sagar Neve, Director, Neve Hospitality talks about his journey and experiences in the hospitality industry…

Offering an extraordinary experience would help you to retain customers.

More than 60 per cent of CDR's in the survey are located on high streets.