The regional cuisine restaurants are gaining space in the changing face of the industry. The cover story in its second part further explains which are the best regional cuisines and their popularity. The business story views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs. A new menu is considered an excellent way to get the visibility and break the monotony. Feature story discusses how to ensure the new menu launch is a success. The design story dwells upon the needs to emphasize on various elements of designing a restaurant. In the theme cuisine section the issue talks about Israeli cuisine. Other regular features on Agri, restaurant, chef, profile and hygiene are also covered in the current issue.
