60% of on-premise visitors say they are likely to pay more for what they perceive as a better-quality drink.
Pricing will have to be done as per what the market wants. One can either have the option of forgoing the customer or curating the items at the same…
We are also working on models where we can work on a compact home catering verticals out of our restaurant.
Adding uniqueness, modernity and panache of its own, Maachis is the new stylish to be place of the city.
Understand the tryst of the inhabitants of the city and tweak a few local dishes that would make Mumbaikars fall in love with food all over again.
Digital restaurant menu has an upper hand over the traditional restaurant menu for not one but many reasons.
Restaurants must design a menu that is enhanced with selections of scrumptious food items while being diverse on a plate.
Today, we build our restaurants around stories and narratives, but what fun is a story if it cannot be communicated?
In an interaction with Restaurant India, Dharmender Singh, Owner, The Ancient Barbeque and Smoked Biryani House, shares his opinion about the growing…
Prateek Mittal, Owner, Torrp-It-Up is also a realtor who owns SGM Enterprises. Talking to Restaurant India, he shares what inspired him to start a…
Rescheduling of menu is also significant, since it maintains a needed change and tries to cater for quality products.
No one likes to taste the same food over a long period of time. Today everyone believes on tweaking and playing with different flavours of menu. And…
Aniket Das, the Executive Chef of Aloft Bengaluru Cessna Business Park, says a menu has a limited contribution to the business unless it is executed…
A tactful design makes your customers want more from the menu and, thus, adding to the restaurant revenue.
In an interview with Restaurant India, Chef Manish Mehrotra shares secret to menu designing and planning at Indian Accent and the newly-launched Comorin restaurants.
The founders of After Stories, Gurugram, Abhimanyu Boken and Harshit Arora talk to Restaurant India about the theme, new menu and food pairing at their restaurant.
If a restaurant decides it wants to move towards serving the pan-Asian it should include Indonesian and Thai, too, apart from the usual Chinese.
In a candid conversation with Restaurant India, Chef Gautam Chaudhry talks about the concept of plating and the basic elements that restaurants should focus.
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott Hotel Executive Chef Vivek Kalia.
Curated by Celebrity Chef Akshay Nayyar, the menu boasts of everything which suffices a perfect monsoon lunch/ dinner.
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