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.
If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.
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. There are many ranges in the raw materials and in the process of street food, beverages, snacks and meals.
In 2016, diners can look for casual restaurants with mouth-watering food that's quick to serve and not too expensive.
They are willing to spend more on specialty foods, which is powering new trends such as millennials are making their mark by accepting fresh foods and downplaying processed varieties.
As part of their expansion strategy in National and International market the popular food product, Cornitos is extending its product range by adding flavors to the existing basket.
According to experts, there are a lot of changes that are going to happen in the Indian F&B segment. As people are willing to experiment new dishes, they will focus more on local and sustainable produce with little tweaks in the menu.
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.
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.
Copyright © 2009 - 2025 Restaurant India.