Focusing on doing progressive Indian cuisine with a traditional touch, I feel that it is important to focus on preparing the food correctly rather than just doing it. “It is the taste and not the presentation that matters, as at the end of the day it is the chef’s job to offer good food,” I myself strongly fee. Chefs have now been collaborating with chemists, food scientists and industrial designers to transform food that look and taste different. Some of the key techniques include deconstruction, hot ice, jelly noodles, enclose in capsules , aroma leaf, foams, sous vide, liquid nitrogen and deep-frying in water. And because of this continuous innovation in molecular gastronomy in the last couple of decades many restaurants have crafted spectacular creations, and found a place on the list of ‘Best restaurants in the World’.
Chefs may use chemistry for presentation or flavoring purposes. Flavoring and presentation are crucial for a pleasant dining experience and therefore creating a new and innovative sensory experience is a necessity. The use of Chemistry with respect to presentation helps shape the food in a more appealing and presentable artistic fashion. Therefore, all chefs somewhat knowingly or unknowingly use molecular gastronomy in various areas of their
In the restaurant business, the term engineering refers to menu – the process of creation the perfect menu to entice customers and keep them coming back to order the same dish or try new ones. On the whole all these deeds refer to marketing. Menu design isn’t just something that is thrown together! It’s based on strategically arranging items so the dishes the restaurant want to sell more of (or are already big sellers) are prominently displayed.  Menu engineering maximizes restaurant’s profitability as it subconsciously leads customers to buy what the restaurant want them to buy.
For me, the growth of fast food does more benefit than harm to the economy and people’s life. Therefore, I’m going to analyze three main issues which are the development of technology in fast food industry, the convenience and reasonable price and the transformation of nowadays fast food chain to illustrate my point of view. With the rapid development of technology, the productivity of fast food industry becomes higher which makes the fast food business start to be passionate about science and technology and how they can revolutionize the kitchen. In the text, Schlosser states that “McDonald's Corporation has used Colorado Springs as a test site for other types of restaurant technology, for software and machines designed to cut labor costs
1.1 Introduction Food innovation hasve significant importance in providing better food, increase nutritional content or reduce cost through new processing method or utilizing new ingredients. Molecular gastronomy (MG) is one of the food related area that encourage the innovation and inter-change application between science and kitchen discipline. According to one of the founders, This (2004), he defined MG as “a branch of science that studies the physico-chemical transformations of edible materials during cooking and the sensory phenomena associated with their consumption”. In Vega and Ubbink (2008) review, MG is described as ‘science –based cooking’ based on the concept of conscious application of the principles and tools from food science
Our freshly squeezed refreshing juices are filled with powerful proteins and healthy carbs. Some of our unique sauces include hazelnut flavored and almond butter sauce. A major weakness is that the market for organic food items is highly trending and growing day by day in Kuwait. Eat Wise places strong emphasis on coming up with innovative and creative recipes and expanding our business to include main course dishes, appetizers, desserts and much more. 4.0
Each formula includes extraordinary elements to grow your culinary palette, as well. Furthermore, they offer a meal kits contains ready to cook food. At their Kitchen, Even they cook utilizing precisely the same elements and procedures you would at home considering quality matters. You'll appreciate cooking a considerable measure all the more once you've beaten the herb and spice fundamentals. The sustenance will taste better, notice better, make your home pleases with freshness and healthy impact of herbs and spices.
To change this mindset, brands are proactively introducing healthy offerings for their brand portfolio. Maggi launched vegetable noodles, chicken noodles, atta noodles and multigrain noodles to attract customers, while Glaxo’s foodles stresses on the multigrain aspect of their product. • More packaging variant- Brands have introduced their offerings in different sizes. Many options are available to the customers: Right from single pack of 50-75 grams to value pack of eight noodles. Further, to increase the market penetration Maggi has extended its product offerings in even smaller pack of Rs.
With the progress of science and technology, halal food industry has now being promoted to the international board because its benefits are recognized by the world. We can now easily see a halal logo in a restaurant and on the packaging of the food. Only a limited number of halal logo
KFC targets children aged below 12 mostly because fried chicken are their favourite food. In addition, KFC has introduced Chicky Meal to cater for kids that comes with a free toy. KFC also aim at teen & young adults between the age of 13 to 25, which are always on the look for a quick lunch bite with a flexible and affordable meal. Hence, KFC initiated a real saver menu that is known as ‘Lunch & Dinner Treats’ and Combo Meals to cater for their budget customer that focus on extra choices. Meanwhile, KFC also targets urban family who wanted to spend some quality time while children can enjoy at the playground.