Purposing & Repurposing Ingredients is now an Imperative in the Restaurant Business
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…
Taste Tracker: How Restaurants are Bringing in The Festive Delight in Menu
According to a latest report by restaurantindia.in and FranGlobal, Today Restaurants are also Revising menus to emphasize items with lower food costs…
  • By - Nusra
  • / 9 MIN READ
Personalisation vs Customisation: How Restaurants are Winning the Battle
There's no denying that from authentication of menu to bringing true essence of culture and region your restaurant represent, personalisation…
  • By - Nusra
  • / 5 MIN READ
How Food Menu at Restaurants have changed in last 2-3 years
There's so much happening even in the farm-to-table space where chefs have finally taken to learning/understanding how the vegetables/fruits are…
Explore Upcoming Events And New Age Agendas
Franchise Expo Patna
25 Feb - Lemon Tree Premiere Hotel, Patna
Franchise Expo Patna
Startup Awards 2024
8 March - Hotel Sheraton Grand, Bengaluru
Startup Awards 2024
W3 Summit
8-9 March - Hotel Sheraton Grand, Bengaluru
W3 Summit
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Meal prices on rise, know what restaurants need to adopt
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…
  • By - Nusra
  • / 4 MIN READ
How personalized food menus are becoming the next game changers in restaurants
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business…
Restaurants and home chefs make iftar boxes their USP in Ramzan
The idea is to merge convenience with traditional taste as the boxes can be relished in the comfort of your house.
From salad to khichdi: How restaurants are making profits out of one 'single' dish
To make higher profits, one can cut down the food costs marginally, only by pricing and designing the menu the right way.
Why are we seeing more greens on restaurant menu
If we look at data, around 26 per cent of millennials are vegetarians and also 10 per cent of the world's population follows some kind of…
  • By - Nusra
  • / 7 MIN READ
Virat Kohli's one8 Commune opens door at Mall Road, North Delhi
What sets the one8 tribe apart is the fact that it holds a charm that resonates from every corner of the newly launched eatery.
  • By - Nusra
  • / 2 MIN READ
Key Takeaways from Chef Sanjeev Kapoor for restaurateurs
Food-tech sector is expected to grow at a 25-30% CAGR to become a $8 billion market in the next two years.
  • By - Nusra
  • / 5 MIN READ
How Indian's are consuming Food: 5 takeaways for foodpreneurs from Chef Ranveer Brar
Intermittent fasting was the most popular (10%), followed by clean eating (9%), ketogenic or high fat (8%), shared a research.
  • By - Nusra
  • / 6 MIN READ
How Dark Kitchen and delivery has become mainstream in 2021 globally
And hot food delivery has, in the last 6 months, increased user penetration from 20% to 80% of the population.
  • By - Nusra
  • / 6 MIN READ
Restaurants, hotels offer special Iftar takeaway, delivery menu to grow delivery sales
Ramzan is the ninth month of the Islamic calendar and is a month of prayer, reflection and community. The pre-meal is referred to as Suhur and the…
  • By - Nusra
  • / 6 MIN READ
'The devil is in the detail', This restaurant depicts the true saga of cuisines from India
"I think it's quite personal observation - one gets to learn all his / her life. I am never an expert on anything. I still find myself as a keen student, eager to learn more and more. I can have an opinion but that doesn't makes me an expert," says Kochhar.
  • By - Nusra
  • / 8 MIN READ
6 catering trends to watch out this year
To get the catering business back on track, it's important to start adapting to the changes in the food service industry.
Festive joy in Restaurants dampen in Maharashtra, requests Govt of time extension
Though, HRAWI has asked its members to gear up for early celebrations, it is expecting an extension of the time from the government.
  • By - Nusra
  • / 3 MIN READ
"Consumer today wants to know where the food is coming from"
Talking to Restaurant India Yogesh Poojary, Co-founder, 4aces Hospitality that owns multiple cloud-kitchen brand shares about the rise of dark-kitchen business.
  • By - Nusra
  • / 4 MIN READ
Top Resto-bars play with DIY Cocktails to keep customers engaged
To tap into this home cooking trend, restaurants have introduced DIY kits for customers to prepare and enjoy at home.
  • By - Nusra
  • / 4 MIN READ
Key Takeaways for Restaurants from Restaurateur Harshvardhan Neotia
When you divide food business into two parts there are two types of segment- convenient based food and experience based food.
  • By - Nusra
  • / 5 MIN READ
Radisson Hotels Opens Singapore based Tapas Club in India, to Serve Spanish Cuisines
Under the new deal, Radisson Hotel Group will have exclusive use of the Tapas Club name in India, allowing it to introduce premium Spanish cuisine to its guests.
  • By - Nusra
  • / 5 MIN READ
5 Basic Rules for Handling the Kitchen in a 5-Star Hotel
Being able to blend into situations in a volatile environment is an absolute must.
  • By - Nusra
  • / 5 MIN READ
This Newly Launched Restaurant at Le Meridian Gurgaon is Designed with Plants that are all Edible
Made with a lot of love and passion for social gathering and food, Together at 12th is launching on the 12th floor of one of Gurugram's top Hotels, Le Meridian.
  • By - Nusra
  • / 5 MIN READ
Indulge in 15-Course Tasting Menu at This Bengaluru Restaurant
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has opened its outlet at Whitefield's VR Bengaluru Mall.