Restaurants are redesigning menus, mood and staffing after dark, turning late night into a distinct daypart built on existing assets.
Hot honey is moving from drizzle to rubs, sauces, nachos and packaged meat, turning a condiment into a mainstream sweet-heat flavor system.
Restaurants are discovering that an invented food image can save a photoshoot and weaken the sale. As synthetic sandwiches reach real counters, rough.
From three dosas to five sandwiches, a new generation of Delhi eateries is treating fewer choices as a service. The tiny menu is becoming an operating.