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.
In the midst of this flavor renaissance, one thing remains constant – the insatiable curiosity of the Indian consumer. With a desire to explore new tastes and sensations, consumers are embracing diversity like never before.
The craft beer market in India is burgeoning, characterised by an annual growth rate projected to be around 24.41 percent from 2024 to 2032 (IMARC).
According to a survey by Technomic, nearly 75 percent of consumers visit bars and restaurants during happy hour, and 52 percent of those customers stay for at least two hours.
Restaurants must stay agile and adaptable, constantly innovating to meet the demands of an increasingly sophisticated and health-conscious consumer base.
Sourdough bread is experiencing a surge in popularity across the culinary landscape, and there are several factors contributing to this trend.
Moreover, implementing composting programs for organic waste and partnering with food rescue organizations to redistribute surplus food to those in need can further minimize waste and contribute to community initiatives.
While causing quite a stir in Goa and its neighboring Karnataka regions, the innocent Gobi Manchurian continues to be a beloved dish throughout India. But who knew food could be such a troublemaker, right?
The psychology behind menu design goes beyond mere listing; it involves strategic placement, language choice, and even the use of imagery.
To thrive, these brands must continue to innovate, not only in their culinary offerings but also their business models.
The bakery industry is experiencing an exciting period of transformation, driven by changing consumer tastes, technological advancements, and a growing focus on health and sustainability.
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