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.
The Biryani traces its origin from Middle East from where it entered India via Sindh province.
However, when initially this kind of menu was launched, people in the industry were skeptic on how it would do.
The restaurant owners and chefs have to be very careful by making sure that they are keeping these kind of things in sink.
At the same time consumers are becoming more savvy and interested in these craft offerings and new restaurant concepts are being developed around them.
Though, handcrafted foods, off beat experience, multi-food moment are some of the emerging trends for diners wherein quality is more focused over quantity.
With global trends changing, owners of Michelin-star restaurants getting into fast casual formats.
Within last decade, Retail Food Industry in India has witnessed newer brands (Homegrown and Multi-National) that are driving higher consumption growth and have influenced the "eating out" quotient.
At the same time, with the rise in food delivery apps, the consumer market has turned lazy and discount centric.
Contemporary cocktail-making is one of the most creative and lively professions in the hospitality industry.
Being able to blend into situations in a volatile environment is an absolute must.
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