Indian restaurant menus evolve with changing consumer preferences
Chef Amol Baool, senior sous chef at Aary Hospitality, discusses how Indian restaurant menus are changing as diners seek global flavours, healthier options and experiential concepts. He says rising ingredient prices can be managed through seasonal and local sourcing, menu engineering and careful inventory planning. He argues that value should come from quality and taste rather than simply cutting prices.
Summary by QSR Wire India. The full story is on the publisher's site.