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.
As part of their expansion strategy in National and International market the popular food product, Cornitos is extending its product range by adding flavors to the existing basket.
Spread across 5000 sq.ft space that boasts chic urban indoor bar and dining complimented by an al-fresco experience reminiscent of summers celebrated in Italy.
And, as youth is the major crowd pullers today, pubs, bars and nightlife are the new trend in the industry.
The restaurant continues serving cuisines from across the world including Italian, Continental, Chinese and North Indian.
And with this growth, the industry is set to witness a quantum jump to $50 billion by 2017 from $32 billion.
Given the creative nature of the industry, standardization at an industry level for certain things may be difficult to achieve, as- recipe, cooking styles, serving practices, etc., all vary from restaurant to restaurant.
In an exclusive chat with Restaurant India, Thakur Bhuvan Singh, shares about growing his new bollywood theme restaurant.
According to experts, there are a lot of changes that are going to happen in the Indian F&B segment. As people are willing to experiment new dishes, they will focus more on local and sustainable produce with little tweaks in the menu.
Filmy Cafe & Bar is a fresh venture by Thakur Bhuvan Singh from the esteemed & pioneered DeeZ Biryani | Kebab | Curry.
Pricing strategy involves inputs from multiple facets of business- demand planning, where restaurants prepare limited quantity of menu every day that helps them control inventories and reduce wastage.
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