Good customer service is important in the restaurant industry because it can determine the overall success of a business as happy customers generate…
The dashboard presents detailed insights at a granular level, enabling partners to identify top-performing dishes preferred by customers in similar…
The fine dining scene in India is undergoing a shift towards sustainability. Restaurants are prioritizing local ingredients, minimizing waste, and…
By paying attention to the trends in your menu, you can see what people are most frequently purchasing and focus on that style of food or flavour.
For restaurants today, the idea is to ensure that every ingredient has its own purpose in a dish. It's not so much about giving the dish a…
According to a latest report by restaurantindia.in and FranGlobal, Today Restaurants are also Revising menus to emphasize items with lower food costs…
There's no denying that the only way for restaurants to stay in business is to hike rates to subset the impact of inflation, but it's not…
While fine-dining restaurants are shut due to the pandemic and most of them have altered their menu to squeeze into the space of home delivery,…
In order to stay afloat, restaurants across the country took the aid of technology to create a better customer experience, hygiene and safety,…
It is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals.
Adding descriptions to the dishes is also helpful while designing your restaurant's menu.
Two of Mumbai's renowned restaurants under SquareMeal Foods - Mirchi and Mime & Madeira and Mime have now launched their new menu.
How would your customer know that who is the supplier and from where does our produce is coming from?
Chefs nowadays are travelling more in order to lend as much variety as possible to their menus.
Dash.menu is a part of the food tech startup called Idea Chakki Pvt Ltd, which was founded by three former senior NDTV journalists, Monica Narula, Gunjan Mehrish, and Noopur Tiwari to provide an app that lets consumers experience their meal before they place their order.
The restaurant owners and chefs have to be very careful by making sure that they are keeping these kind of things in sink.
Our extensive food menu is abundantly laid out with different world cuisines ranging from Mexican, Indian to Chinese and Italian.
This article is centred on how the chefs are addressing the key disruptive trends impacting the food industry, with how food and cuisine changes are happening in food service.
In an interview with Restaurant India, Chef Gautam Chaudhry, Director, Demiurgic Hospitality Pvt. talks about creating food experience.
In a tete-a-tete with Restaurant India, Neeraj Rawoot, Executive Chef, Leela Gurgaon talks about the importance of fresh, local produce.
In an interview to Restaurant India, she shares how cooking has changed her life in last few years.
Going slow on number counts, Wendy's will be opening over 20 outlets in first two years focusing on NCR and North India.
Whether it's a rooftop cafe or a cafe with wide-angle view of outside weather, it is always a delight to have soulful bites at a cozy nook overlooking the rain.
Delhiites, normally, prefer fermented Soybeans soup (Miso) in Bonito Dashii Broths, while Kelp and Shitake Mushroom soups are ordered more in Mumbai.
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