Restaurant menu

In an exclusive interview to Restaurant India, Diana Chan talks about her first India debut and designing menu for the Mumbai restaurant.

Offering an extraordinary experience would help you to retain customers.

Knowing how to communicate in case of crisis and being a quick solver are the keys to having them come back.

Today, we build our restaurants around stories and narratives, but what fun is a story if it cannot be communicated?

People who are regulars at your outlet know that you are consistent with your food.

The restaurant takes its customers through a culinary legacy from regions of Amritsar, Patiala, Lahore, Rawalpindi, Peshawar, among others.

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…

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…