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Today we talk about peas. The humble all-rounder vegetable. It is found everywhere in the world, as varied dishes and Cuisines. The first pea grew some 3000 years ago in Thailand. It featured heavily in French and Asian cuisine at first, but become popular around the world.

The last 20 years has seen an unprecedented rise in the consumption of fast food and quick service restaurants in India. The trend, which was popularized by the arrival of McDonald’s India, has caught on fast and today, hundreds of global brands have set up shop in the country.

Monsoon is one of the most beloved seasons in India. After 3 months of tremulous and scorching heat, the monsoon is a redemption and signals the start of something new.

Westlife Development, through its subsidiary Hardcastle Restaurants – the master franchisee of McDonald’s India (West & South) – was able to show high, double-digit revenue growth of 14.6 per cent, with total revenues touching Rs 2417.5 million, during Q3 of the financial year April-March 2016-17.

Health and fitness experts have been talking for years about the virtues of a hearty breakfast, that hearty morning meal. Yet, there was not enough reason to listen to that great advice when only boring food was placed before you. But not anymore.

When you have been in the market for 20 years, you depend on others in order to succeed and build your brand. Present for a lustrous 20 years in the Indian market and counting, McDonald’s success story has been a result of the tireless effort of its suppliers and partners, without whom this mass enterprise wouldn’t have been as successful as it is in the Indian subcontinent.

One of the first things you notice about a McDonald’s restaurant is the warm ambience, the colourful walls and furniture, the continuous flow of customers, and the friendly staff.

McDonald’s, the leading Quick Service Restaurant (QSR), has always believed in making the customer feel special, in every way. Therefore, making every experience at McDonald’s special for each customer is high on the list of priorities for the restaurant staff.