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.
Over the years, global chains have examined that people are now looking for food that is much more above then the normal eating.
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
No one likes to taste the same food over a long period of time. Today everyone believes on tweaking and playing with different flavours of menu. And thus, the restaurant owners and chefs believe in revamping their menu.
To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.
The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and bring in profits.
These days there is something new happening with the process of cooking that the Chefs aspire to excel in - a gradual shift back from new, advanced technology to ancient, conventional methods of cooking.
Will Kashmiri Cuisine lose its appeal in the face of international brands?
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.
Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants.
A tactful design makes your customers want more from the menu and, thus, adding to the restaurant revenue.
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