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Blue Tokai's EBITDA increased to Rs 23 crore from Rs 19.4 crore. However, its EBITDA margin declined from 5.97% to 4.44%, indicating pressure on operating efficiency.- By - Saptopriya Ghosal
- Nov 10, 2026 / 1 MIN READ
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The expansion is part of the company's strategy to enter new markets and reach customers beyond its established locations.- By - Saptopriya Ghosal
- Nov 10, 2026 / 1 MIN READ
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Chef Akanksha leads the food menu, which follows an Itameshi approach combining Italian techniques with Japanese flavours. Key offerings include Pasta Fritto, Chashu…- By - Saptopriya Ghosal
- Nov 10, 2026 / 1 MIN READ
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The restaurant also plans to rotate its artist collaborations every three to six months. Current collaborators include Gavin Kochar (Gavalav), Arza, Kasturi, Maachis and…- By - Saptopriya Ghosal
- Nov 10, 2026 / 1 MIN READ
Article
Abhijeet Anand, founder of abcoffee, is betting that India’s next coffee wave will be built not around the café visit, but around making quality…- By - Nusra
- Nov 10, 2026 / 9 MIN READ
From intimate neighbourhood bars and regional Indian flavours to fermentation-led cocktails, premium zero-proof offerings and entertainment-driven…- By - Vijetha Iyer
- Nov 10, 2026 / 10 MIN READ
While much of this market has traditionally been driven by packaged food companies, restaurant operators are increasingly looking at the category as…- By - Nusra
- Nov 06, 2026 / 7 MIN READ
For restaurant operators, the festive calendar presents an opportunity to introduce special menus, curated dining experiences and customised group…- By - Vijetha Iyer
- Nov 05, 2026 / 10 MIN READ
From educating consumers about speciality coffee to taking Indian coffee to the world, Blue Tokai is betting that India’s coffee story is only…- By - Nusra
- Nov 05, 2026 / 9 MIN READ
What's Hot
The brands that successfully combine restaurant-inspired flavours, reliable texture, consistent quality and affordable pricing could shape the next…- By - Saptopriya Ghosal
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As restaurants continue to explore regional and international flavours, Sri Lankan cuisine offers an interesting direction for brands looking to…- By - Saptopriya Ghosal
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Ingredient transparency, reliable sourcing and compliance with food-safety standards are what help build consumer trust throughout the year.- By - Saptopriya Ghosal
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Rather than treating Japanese tea as a single beverage category, cafés can explore its different formats to create distinctive drinks, desserts and…- By - Saptopriya Ghosal
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As café culture continues to evolve, global breakfast traditions can become an important source of inspiration for chefs and restaurant operators…- By - Saptopriya Ghosal
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People
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Abhijeet Anand, founder of abcoffee, is betting that India’s next coffee wave will be built not around the café visit, but around making quality coffee affordable, accessible and part of everyday…
- By - Nusra
- Nov 10, 2026 / 9 MIN READ
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From educating consumers about speciality coffee to taking Indian coffee to the world, Blue Tokai is betting that India’s coffee story is only beginning.
- By - Nusra
- Nov 05, 2026 / 9 MIN READ
Culinary excellence remains the foundation, but leadership, mentorship, authenticity and business acumen increasingly define what it means to be a chef today.- By - Nusra
- Oct 20, 2026 / 8 MIN READ
On the other hand, high streets have their own advantages, but there are also uncertainties. Roadwork, traffic restrictions and limited access during major events can affect sales.- By - Vijetha Iyer
- Oct 19, 2026 / 7 MIN READ
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