Though, for many innovation can be seasonality, a new way of doing things, experimentation at large or just a simply put menu but there's no denying that it's an integral part of the restaurant ecosystem.
The annual spending of middle-class households on Fast Food Restaurants in India's Tier II and III cities has grown by 108 percent in the last two years from Rs 2,500 to Rs. 4,500.
At a time when restaurants had an unprecedented focus on careful spending while also having to drive much needed sales, many brands realized that an over-reliance on discounts was detrimental.
The design of crockeries has seen a major uplift in the last few years. It is interesting to see how the hoteliers go about choosing any crockery at their restaurant.
Chef Vikram Khatri is one of those chef who is known for elevating every dining experience with unrivalled hospitality and devotion to freshness, hygiene and technique.
In the Food & Beverage world, intangible attributes, such as experiences, are fundamental to creating value. "Experience or experiential" is not just a buzzword, but it is really about how larger than life or powerful you can make someone feel.
