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The company has also faced action related to bottle labelling, including the seizure of around 18,000 boxes of liquor bottles over alleged deficiencies in markings indicating…- By - Saptopriya Ghosal
- Aug 20, 2026 / 1 MIN READ
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Gupta’s appointment is part of Summit Hotels & Resorts’ effort to strengthen its corporate leadership and develop finance and operating systems that can support its…- By - Saptopriya Ghosal
- Aug 20, 2026 / 1 MIN READ
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The company is using the campaign “World Famous Chicken, Loved by Millions – Namma Kovai, Namma Popeyes” for the Coimbatore launch.- By - Saptopriya Ghosal
- Aug 20, 2026 / 1 MIN READ
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With THF Lakehouse, the company now operates 23 outlets, extending its footprint while continuing to combine mithai, specialty coffee, bakery and dining within a single…- By - Saptopriya Ghosal
- Aug 20, 2026 / 1 MIN READ
Article
According to NIQ’s 2026 research, nearly 7 in 10 Indians visit restaurants, cafés or bars at least once a quarter, creating greater opportunities for…- By - Vijetha Iyer
- Aug 20, 2026 / 5 MIN READ
Local cafés are proving that specialty coffee can work outside the metros too. With the café market expected to grow at around 19% CAGR through FY28…- By - Vijetha Iyer
- Aug 19, 2026 / 7 MIN READ
According to World Coffee Portal, India’s branded coffee-shop market reached 5,339 outlets in 2025, adding around 600 stores in a year.- By - Vijetha Iyer
- Aug 18, 2026 / 5 MIN READ
As per experts, 70-75% of restaurant brands in India are focusing on digital visibility to reach new customers, while, 20-25% of the legacy brands…- By - Vijetha Iyer
- Aug 17, 2026 / 6 MIN READ
Inspired by the humble sabudana kheer served during Indian fasts, this Tricolour Sago Mousse reimagines comfort food as celebration. Chef Vijay Gupta…- By - sandeepsharma
- Aug 14, 2026 / 4 MIN READ
What's Hot
A fine-dining restaurant depends on lingering. A café may benefit from a mixture of stools, tables and standing counters. But for a focused food…- By - Saptopriya Ghosal
- / 14 MIN READ
That is where the technique becomes more than a visual trick. It becomes a practical tool for designing how a dish or drink is experienced from the…- By - Saptopriya Ghosal
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A crisp vegetable can provide texture. Citrus can provide acidity. A pickled garnish can combine several of these effects in a very small portion.- By - Saptopriya Ghosal
- / 11 MIN READ
It is that food is becoming one part of a much larger restaurant product. For operators, that creates a practical question: When a customer leaves…- By - Saptopriya Ghosal
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The strongest small restaurants are not successful because they have fewer chairs. They are successful when every chair, dish, workstation and…- By - Saptopriya Ghosal
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People
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.- By - Nusra
- Aug 07, 2026 / 10 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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