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RESTAURANT QUALITY MENU
"I don't hire Indians": Indian-origin restaurant owner in Texas says her 7 Monk’s Cafe has "almost no Indian staff", internet calls it 'casual racism'A Texas restaurant owner has gone viral for her unique hiring approach. 7 Monk's Cafe Texas, serving Indian and Mediterranean food, intenti...- The great food delivery reset: How small restaurants are challenging commission-driven delivery modelsIndia's booming food delivery sector faces a growing challenge as independent restaurants question the sustainability of high commission fe...
- Death to the $20 cocktail: The bars bringing back cheaper drinksBars are rethinking cocktail pricing as costs soar and consumer behavior shifts. Establishments like Gus' Sip & Dip and Radicle are offerin...
- Is your paneer real? Maharashtra orders restaurants to disclose types of cottage cheese used in billMaharashtra's Food and Drug Administration now mandates restaurants and eateries to clearly disclose if "paneer" is genuine or a substitute...
- What’s new at Wendy's? Spring menu revealed with tasty surprisesWendy’s Spring 2026 Menu: Wendy’s has launched its 2026 spring menu featuring a mix of bold, spicy, and refreshing new items. Designed arou...
- Why Sandwizzaa is betting on consistency in a hyper-competitive QSR marketSandwizzaa’s recent growth reflects a disciplined, bootstrapped approach built on strong unit economics, consistent product quality, and hi...
- At Table by Bruno Verjus, simplicity and ingredients take centre stageIn Paris, Table by Bruno Verjus stands out by focusing on ingredients. The restaurant's tasting menu changes daily, showcasing the freshest...
- Cooking under LPG crisis: Delhi eateries battle 'beizatti' and rising costsDelhi's food businesses face a crisis as LPG shortages and soaring black-market prices force a return to coal and wood. Eateries are reshap...
- IRCTC summons Amul over food quality in Vande Bharat trainIndian Railway Catering and Tourism Corporation has summoned Amul. This follows a passenger complaint about insect parts in curd served on ...
- Railways levies Rs 10 lakh penalty on IRCTCThe Railway Ministry has imposed a Rs 10 lakh penalty on IRCTC following a passenger's complaint about insect parts in a meal on the Patna-...
- $500 monthly tax-free income possible for Canadians using a TFSA and $95,000 investmentCanadians looking for passive income may use a TFSA to earn tax-free monthly cash. By investing around $95,000 in two high-yield dividend s...
- Swiggy introduces 'Seal' badge for food quality standards among restaurant partnersUnder the initiative, the 'Swiggy Seal' badge will be featured on restaurant menu pages to highlight those with a proven track record of se...
- McDonald's feels the tomato heat, many stores drop the veggie from menuThe McDonald stores however have not attributed it to the recent price surge of the vegetable. The price of tomato has spiked across the co...
- Culture of tasting menus has finally come of age in IndiaTasting menus are designed to show off a chef’s skill and imagination and this one is a gourmet’s delight.
- Quinoa upma with cod fish & kaffir lime sauce, white chocolate golgappas: Bengalureans can't get enough of tasting menusPeople want more variety and not just eat, but experience their food.
- Cracking the code: Quality vs Price in restaurantsThe quintessential struggle that every restaurant owner goes through.
- Virtual bites: Challenges of online restaurant startupsEatlo is one of India’s 65 internet-restaurant startups that have mushroomed in under a year, mostly catering to busy urban Indians.
- Restaurants plan to hike pricesUnable to hold on to the price line amid escalating costs, many medium-to-large Indian restaurants plan to take a price hike. Hot and cool ...
- Price rise forces hotels to hike food pricesUnable to hold on to the price line amid escalating costs, many medium-to-large Indian restaurants plan to make a price hike. CEOtoons | Gl...
- Rising prices force restaurants to tinker with menu cardsSpiraling food prices have forced restaurants to go back to their old ways of tinkering the menu cards many times a year. Oberoi Hotels
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