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.
It's a well known fact that food is a recession-proof business and hence the industry will continue to grow. However, with people becoming experimental in their food intake, there is a certain shift in the eating habits in India.
The customers' can rejoice their taste buds with the happiness of the harvest and make this thanksgiving a notch special with your family and friends.
Chef Vikas Pant is the executive chef at Hotel Radisson Blu, Paschim Vihar, talking to Restaurant India; he shares his view on the contribution of a good menu in a restaurant business.
With operators finding new ways to improve limited service restaurant experiences to an overall extensive experience as customers gravitate to 'better' fast food, customisation is definitely the way forward.
To enhance the festivities at The Beer Cafe we have introduced a special Paan flavoured chocolate that we would give away to all the guests who come in to our outlets in Delhi NCR," shared Priya Vasudeva, The Beer Cafe
The study suggested that companies in collaboration with the government should organise awareness and training programmes for farmers as well as consumers.
Bakery industry has given an edge to the entrepreneurial skills of the women in India. In last two years places like Gurgaon, Chandigarh and Coimbatore have seen a growing number of women entrepreneurs entering into the Bakery industry.
The second edition will take place from 23rd to 25th October at a new and significant spot, right at the border of Delhi and Gurgaon - the Ambience Lawns.
In an interaction with Restaurant India, Chef Deepak Barua, Executive Chef at the Le Meridien Thimphu shares about his experience as a chef playing around the flavours.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
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