A key factor that helps a menu stand out from others is the consideration given to local cuisine and preferences.
In an interview to Restaurant India, Saroj Muduli, Chef de Cuisine, Courtyard by Marriott Gurgaon, shares about the innovation taking place in the…
In an interaction with Restaurant India, Chef Steffan shares the essentials of running a successful restaurant.
Chef Anand Morwani is an expert in European and American Cuisine, Talking to Restaurant India, Chef Morwani, Co-Owner, Brewbot, shares the latest…
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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…
An exclusive interaction with Restaurant India, Neeraj Kataria, Executive Chef, Royal Orchid Ahmedabad shares his view on the contribution of good…
Food always involves all the senses (see, smell, touch and feel, taste and hear- especially while eating crunchy dishes). People usually remember and…
Ranveer Brar, Celebrity Chef and Senior Executive Chef, Novotel, Mumbai.
A tactful design makes your customers want more from the menu and, thus, adding to the restaurant revenue.
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…
"Local, fresh and seasonal descriptors are something that I keep in mind during the initial framework for a menu," reveals Indore Marriott…
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