The dashboard presents detailed insights at a granular level, enabling partners to identify top-performing dishes preferred by customers in similar…
Bringing in large variety and personalisation in the menu, is neither scalable nor profitable for restaurateurs with their existing dine-in business…
This year, the festival of colours also packs unique flavour - with themed menus, hampers and other offerings. Ready to tuck in?
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…
According to an analysis by Buyers Edge Platform, a restaurant supply-chain company, restaurants are now spending 38 percent more just on food costs…
Today, the restaurants are spending crores of rupees in building up a nice jazzy ambience but what about the actual process, what is that consumer…
Created by Chef Javed Ahamad and team, the folks behind Singapore's premier Indian restaurant Punjab Grill at Marina Bay Sands - Maziga has…
These unique ingredients have lots of health and therapeutic values.
In an exclusive interview to Restaurant India, Diana Chan talks about her first India debut and designing menu for the Mumbai restaurant.
Whether in the front of the house or the back, inconsistency is a recipe for disaster.
Offering an extraordinary experience would help you to retain customers.
Knowing how to communicate in case of crisis and being a quick solver are the keys to having them come back.
Today, we build our restaurants around stories and narratives, but what fun is a story if it cannot be communicated?
People who are regulars at your outlet know that you are consistent with your food.
Food cost and portion control are two ways to help price your menu correctly, so you make a profit but be careful not to price yourself out of the local market.
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 thus, the restaurant owners and chefs believe in revamping their menu.
A tactful design makes your customers want more from the menu and, thus, adding to the restaurant revenue.
Here are the essentials that need to be taken care of when managing the restaurant.
"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.
Manuhaar, a restaurant that focuses on thali-style food, serves authentic Gujarati and Marwari delicacies.
Eddie's Bistro's debuts an all-new 'Flavor Travel' menu - one that stands poignant in its nonchalance, with food that is easy to eat yet bold in flavors.
The restaurant takes its customers through a culinary legacy from regions of Amritsar, Patiala, Lahore, Rawalpindi, Peshawar, among others.
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