Across the globe, solo dining has seen significant growth. In the U.S., solo dining reservations have risen by 29% over the last two years.
In recent years, cultural influences on food presentation have also intersected with sustainability and ethical considerations.
Food waste not only represents a significant environmental burden but also incurs substantial economic costs for businesses.
As we step into 2024, we're eager to showcase the rich tapestry of flavors that define our culinary philosophy. We're committed to…
Experts were also of the opinion that local sourcing is not just helpful for our body as well as it's our responsibility.
Food-tech sector is expected to grow at a 25-30% CAGR to become a $8 billion market in the next two years.
Healthy food is certainly a roadmap towards future wellness and personal growth.
From infusing fun and food together, this novel concept aims at creating a memorable meal at the table.
For 2020, Senior Chef's from F&B Industry makes predictions including an increase in local produce usage, traditional food plating and plant…
Chef Peter Tseng and restaurateurs Nikesh Lamba and Japtej Ahluwalia of Soy Soi provide an update of what's cooking
It offers various ways in which you can satisfy your sweet cravings. Peanut Butter desserts are an irresistible way to suffice your sweet cravings.
Kadaknath chicken or black chicken is high in demand due to low fat (0.73%-1.03%) and cholesterol contents, while other chicken breeds have fat…
More and more restaurants will come up focusing on cuisines from the North East, Odisha, Chhattisgarh and Himachal Pradesh.
Restaurant India went to the food and beverages fraternity to list the top five food trends that will 2019. A Closer Look!
The quick-service industry is expected to touch the Rs 25,000-crore mark by 2020, currently it is at Rs 8,500.
Over 80 countries came together in Cannes to discuss how retailers and property owners are deploying new services to enhance the customer experience.
In conversation with Restaurant India, Vikrant Misra, Co-Founder, Eggjactly shares his passion for Food Trucks and the never ending ordeals that this business has to offer.
Open kitchens have forced chef's to change their behaviour and work methods.
52% of organic consumers represent millennials who consume more vegetables than their older counterparts.
Below in a nutshell are the various new restaurant trends that you can expect to see in the near future.
In a telephonic conversation with Restaurant India, Vishesh Shah, Owner at The Little Easy talks about starting a retro bar.
Consumption of healthy food is certainly on a rise from the past five years or so. Many health-conscious people are emerging with demand of food which is tasty as well as healthy in nature.
In a tete-a-tete with Rajeev Chawla, Executive Partner, Wafl Talks about the concept of bringing waffles to India.
Customers under age of 40 have subsequently shifted to fresh vegetables intake by 52 per cent.
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