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…
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…
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.
As food styling is a natural culmination of good cooking skills, one has to create a dish that seduces the taste buds.
Like every year, the Indian Restaurant Congress' 5th edition is targeting at delivering the best industry output to restaurant enthusiasts and retail industry aficionados.
Since sodas were removed from the Happy Meal section of menu boards, the company has seen a nine percentage point increase in customers selecting milk and juice.
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 options.
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.
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.
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