Like every year, the Indian Restaurant Congress' 5th edition is targeting at delivering the best industry output to restaurant enthusiasts and…
The results also indicate that consumers also believed that food will be more innovative and tastier, more convenient and ready-to-eat to mirror…
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.
Since sodas were removed from the Happy Meal section of menu boards, the company has seen a nine percentage point increase in customers selecting…
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…
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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