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…
In an exclusive interaction with Restaurant India Amol Patil, Executive Chef, Hyatt Pune Talks about food trend.
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
Talking to Restaurant India Ashish Ugal, Executive Chef, Taj Bengaluru talks about fresh and exclusive ingredients.
Keeping customer comfort and satisfaction at the centre, restaurants are now playing around with concepts, innovating ambience and decor and…
Digital restaurant menu has an upper hand over the traditional restaurant menu for not one but many reasons.
And with this growth, the industry is set to witness a quantum jump to $50 billion by 2017 from $32 billion.
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.
The study suggested that companies in collaboration with the government should organise awareness and training programmes for farmers as well as consumers.
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.
McDonald's will run an integrated month long TV, Digital and outdoor campaign, accompanied by an in-restaurant merchandising.
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.
Going slow on number counts, Wendy's will be opening over 20 outlets in first two years focusing on NCR and North India.
Traditionally charted with other cuisine menus in standalone restaurants and five star hotels, desserts and crepes have been creating its niche while coming out and creating its own space.
And both the players are trying to rope in new customers with value-for-money offerings.
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