While comfort-led profiles such as cocoa, brown sugar, vanilla and caramel remain popular, but with reduced sweetness and simpler taste profiles
According to chefs, when they design a menu, they start from emotion — a memory, a story, a region — and then refine it through science and precision…
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.
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.
As more consumers embrace conscious dining choices, the hyper-local trend is likely to grow. Advances in indoor farming, hydroponics, and aquaponics…
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.
60% of on-premise visitors say they are likely to pay more for what they perceive as a better-quality drink.
While causing quite a stir in Goa and its neighboring Karnataka regions, the innocent Gobi Manchurian continues to be a beloved dish throughout India…
With India being home to over 35 regional cuisines, there are unique opportunities to include creative packaging such as reusable claypots, thalis…
In an interview with Restaurant India, Chef Vivek Swamy talks about how a menu plays an important role in driving the growth of restaurant businesses.
More than 60 per cent of CDR's in the survey are located on high streets.
Previously it was predicted that this is one of the trends which will eventually find its way into the menus.
The entire thought was that generally a cheat meal for most of us would be an outing to our favourite restaurant but today at restaurants everyday…
Talking to Restaurant India, he shares some of the culinary delights.
With modernisation and global trade some ingredients can be sourced locally.
Over the years, alcohol has come up as a major companion to food all credits to the ever evolving Indian palates which is undergoing a change.
Food in India is big deal and this is a mere reason why food-tech or food on order market has witnessed upsurge growth in the country.
With more new entrants and small tech start-ups, fast food is likely to continue to grow further over the forecast period.
India's breakfast cereal market has been growing with a CAGR of13 per cent from 1168 mn to 1450 mn over last five years.
Due to this, many restaurants have added street food in their menu. Street food does not include only traditional food, but has an endless variety.…
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