The days of static, printed sheets are over, when an old laminated sheet of paper was used as a menu. Today's restaurants use interactive…
A menu card is not just a list of offerings. It's a silent salesman, a potent marketing tool, and frequently the first time a consumer interacts…
Read about Starbucks Menu in Delhi - from locations and operating hours to detailed menu offerings, nutritional information, and insider tips for the…
Have you ever wondered what to order when you walk into a Starbucks in Ahmedabad? With so many choices on the menu, finding your perfect brew can…
Dessert Menu Ideas for Restaurants: A great dessert menu does more than satisfy sweet cravings—it enhances your restaurant’s brand identity and…
With authenticity being a question at most times that most restaurateurs grapple with, one needs to understand what it means to them.
Cicchetti by Mr Beans is a brainchild of the husband-wife duo, Abhimanyu Singh and Neha Singh, with the latter being the Chef of the bistro.
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
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.
Many restaurants have created special menus for those looking to share this particular day with someone special.
Rescheduling of menu is also significant, since it maintains a needed change and tries to cater for quality products.
In an exclusive conversation with Restaurant India, Aakritee Singh, Partner and Chef, A Reverie, talks about her restaurant in Goa and the expansion…
There was a time, when fine dine restaurants were not popular enough, but it has eventually regained its position.
In particular, for Republic Day, restaurants and many eateries create a special tricolour menu giving importance to the three colours of the national…
The name 'Hiatus' connotes pause, an opulently peaceful arena to take a break from the fast life of the city and get rejuvenated and…
Afternoon High Tea is an attempt to create an unmatched experience, where guests are served traditional fare served with a Vivanta twist.
Aligning the kitchen staff and the special chefs' team to design is an important part to run a good fest at the restaurant.
In an interaction with restaurant India, Sridhar Sigatapu, Executive Chef, Grand Mercure shares the supply chain management process at his hotel.
Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the…
Foodhall adds gourmet touch to your house party, provides a personalised chef service and exclusive interactive station.
Other challenges that the industry faces are leveraging technology in less time to drive maximum benefit, training people in less time to create an…
Food majors in the city are enticing great deals during the FIFA world cup.
An interview with Chef Preetam Singh, Head Chef, Uber Lounge
An interview with Chef Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre.
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