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The Ube Latte for Focus was launched on September 18, 2026, and is available exclusively through Impulse Coffees. The launch campaign features creator Aditi Shreshtha, also…- By - Saptopriya Ghosal
- Sep 21, 2026 / 1 MIN READ
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The outlet has been developed as a small-format neighbourhood bake space rather than a large café, with the business focusing its physical format on pastries, coffee and the…- By - Saptopriya Ghosal
- Sep 21, 2026 / 1 MIN READ
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The London opening follows more than two years of work on the project, including the conversion of a 130-year-old former printing press into a restaurant.- By - Saptopriya Ghosal
- Sep 21, 2026 / 1 MIN READ
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The Whitefield opening adds another location to FOO’s Bengaluru network, expanding its Pan-Asian restaurant format into a new part of the city.- By - Saptopriya Ghosal
- Sep 21, 2026 / 1 MIN READ
Article
He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.- By - Vijetha Iyer
- Sep 21, 2026 / 9 MIN READ
s food, labour and real-estate costs rise; operators are rethinking every square foot, labour hour and piece of equipment to drive greater output and…- By - Vijetha Iyer
- Sep 18, 2026 / 5 MIN READ
For restaurants, this makes group dining not just a footfall opportunity, but a menu-engineering tool to grow revenue per table.- By - Vijetha Iyer
- Sep 17, 2026 / 6 MIN READ
First-party data changes that equation. By understanding who customers are, what they order, how frequently they visit and what occasions bring them…- By - Vijetha Iyer
- Sep 16, 2026 / 7 MIN READ
Swiggy's food-delivery GOV grew 22.6% year-on-year to ₹9,005 crore in Q4 FY26, while its food-delivery adjusted EBITDA margin reached 3.3% of…- By - Vijetha Iyer
- Sep 15, 2026 / 7 MIN READ
What's Hot
Oversized food is ultimately less about putting more food on the table and more about giving customers a reason to gather around it.- By - Saptopriya Ghosal
- / 11 MIN READ
A simple-looking restaurant dish can carry a complex production cost. Dal makhani depends on time and slow cooking. Risotto needs attention during…- By - Saptopriya Ghosal
- / 14 MIN READ
Sometimes the ingredient is obvious, as with jamun or honey. In other cases, it works more quietly through the production process.- By - Saptopriya Ghosal
- / 11 MIN READ
India's premium rice story may not need one winner. It may simply need more rice varieties to be recognised for what makes each of them…- By - Saptopriya Ghosal
- / 16 MIN READ
Large community kitchens can feed enormous numbers of people efficiently. But the same scale that makes them useful also makes small process failures…- By - Saptopriya Ghosal
- / 12 MIN READ
People
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He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.
- By - Vijetha Iyer
- Sep 21, 2026 / 9 MIN READ
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
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