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.
People today view eating out as a 'food affaire'. To them, it is not only about getting the right menu to suit their palate, but also about experience and the quality of time that one spends at a particular restaurant.
With the mobile technology you can search endless options, cross-referenced every which way. On the weekend evening, a typical fine-dining establishment might expect 25 percent or more of their reserved customers.
McDonald's will run an integrated month long TV, Digital and outdoor campaign, accompanied by an in-restaurant merchandising.
Like every year, the Indian Restaurant Congress' 5th edition is targeting at delivering the best industry output to restaurant enthusiasts and retail industry aficionados.
The results also indicate that consumers also believed that food will be more innovative and tastier, more convenient and ready-to-eat to mirror lifestyle changes in India by 2025.
We are also looking to raise $7-$8 million in Series A funding and are in talks with venture capitalists for the same, added Harkisanka.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the restaurant business today.
Since sodas were removed from the Happy Meal section of menu boards, the company has seen a nine percentage point increase in customers selecting milk and juice.
In an interaction with Restaurant India, Rohan Arora, Co-Founder, Bueno Foods, shares how he entered into the restaurant business and his future plans.
The restaurants and hotels like, Zamozza, MoMo Cafe, 7 Degrees Brauhaus and Golden Dragon or Encounters at Taj Krishna have modified their services and offerings to give you an all amazing experience.
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