Dining today is more relaxed and global, emphasizing simplicity, fresh ingredients, and visual appeal.
Due to the rising demand, 50% of the restaurants have vegan, keto and plant-based menu.
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.
Around 70% of the restaurants in India are presenting traditional dishes to their diners. This shows that the preferences have evolved over the…
QSRs are expected to play a considerable role in the future of the fast-food landscape of India as the demand for Indo-Chinese cuisine is increasing.
Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn.
According to data, usually, about 25% to 40% of a restaurant’s menu is curated specifically for summer.
The most forward-thinking establishments design environments specifically engineered to facilitate conversation and connection.
According to the UN Environment Programme’s (UNEP) Food Waste Index Report 2024, India wastes 78.2 million tonnes of food annually, with 22 million…
We see that 7 out of 10 people opt for a healthier options while dining at restaurant or ordering online, pushing these restaurants and chefs to…
In a recent study, it was stated that around 33% of consumers prefer wines as their preferred alcohol to drink in restaurants.
Let’s see how mixologists have evolved in the industry. Know about their journey, challenges, experience and advice they would like to give for the…
Presently, India has over 200 microbreweries, catering to a growing demand for unique and locally inspired flavors.
His father started this restaurant in 1923 when he was born, so he was as old as this restaurant.
There are some fixed costs for the restaurant which do not change irrespective of the number of customers served. Providing a co-working space helps in better utilizing those costs.
Even the diversity of ingredients is slowly disappearing as people move away from an agricultural way of life and food is increasingly mass-produced for supermarkets.
here is a lot of connect that a guest could make if the restaurant is led by a chef.
Today, the restaurants are spending crores of rupees in building up a nice jazzy ambience but what about the actual process, what is that consumer want.
It is very important for restaurants and chefs as a fraternity to keep menu very brief.
People no more go to a restaurant or bar to have their favourite food or cuisine, today they are more into drinking.
The primary reason cited by customers was the option to customize.
The food retail industry in India has today, evolved into a mature and organised conglomerate, that has permeated into various other sectors of the economy.
The news of Siddhartha's disappearance has spread like wildfire across Karnataka and hundreds of his relatives and friends have gathered at his father-in-law and former Karnataka CM SM Krishna's house in Bengaluru.
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