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.
In particular, for Republic Day, restaurants and many eateries create a special tricolour menu giving importance to the three colours of the national flag to engage more customers.
The survey showed that food lovers from Hyderabad opted for Chinese and North Indian cuisine the most while the people of Mumbai and Pune went for experimenting with Mexican dishes.
As these restaurants are giving the customers not only food, but an experience that they can cherish, they are attracting a large footfall.
In a telephonic conversation with Restaurant India, Jaimin Upadhayay, Owner, Falafal talks about starting his juice brand in Ahmedabad.
Things which can make the restaurants look better are colour, lightening, music in the background because it creates an overall impact of the restaurant.
In 2016, diners can look for casual restaurants with mouth-watering food that's quick to serve and not too expensive.
In tete-a-tete with Restaurant India, Alka Kukreti, Owner of Cafe Marigold talks about her journey towards being an entrepreneur.
The atmosphere is very smoothing and guests can enjoy foot tapping music as they slip into light mood conversations with their friends.
They are willing to spend more on specialty foods, which is powering new trends such as millennials are making their mark by accepting fresh foods and downplaying processed varieties.
When MTV launched its cafe in association with Delhi based Fun Bars Hospitality; Ranveeer Brar was roped in as the corporate chef of the group crafting the most inspirational food from around the globe.
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