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 very way that people consume food while travelling by trains has been transformed with the launch of Rail Dhabas at stations.
Consumers of the space are influenced by the theme, decor and design with interactive spaces elevating mood, striking chords of nostalgia.
The current trend of food styling that is being developed at catering colleges and fuelled by social media has opened a whole new dimension.
Micro Greens is a trend in the hospitality industry, chefs are using micro greens on their plates along with edible flowers so that the whole dish looks attractive.
In the nightlife business a restaurant has to overcome several odds to get the cash flow.
Nestle is not behind in meeting the customer's demand as it has launched meat-free burgers to woo health freak crowd.
These overall food concerns and enhanced awareness are additional strong motivating reasons for F&B brands to work towards creating a healthier environment.
Going by the industry analysis Gurgaon, after Bengaluru is becoming one of the first few city to set up the pub and nightlife culture in India.
Italian cuisine has seen a major surge in its demand over the past decade and the rise of pasta and pizza in our country can easily demonstrate how much Italian food is now loved.
Undoubtedly, Idli emerged as the staple Indian breakfast of India with the item being most consumed during the morning.
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