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.
Traditionally charted with other cuisine menus in standalone restaurants and five star hotels, desserts and crepes have been creating its niche while…
And both the players are trying to rope in new customers with value-for-money offerings.
Today, eating healthy is becoming a way of life and restaurateurs are not leaving this opportunity to grow their consumer base by offering healthier…
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…
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.
Will Kashmiri Cuisine lose its appeal in the face of international brands?
The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…
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