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The company said it has already deployed its platform across hotels in India and plans to expand into other sectors.- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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The restaurant also incorporates service elements linked to Indian dining, including a welcome, amuse-bouche and mukhwas served at the end of the meal.- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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The feature gives delivery partners greater flexibility in accessing earnings for day-to-day expenses or unexpected financial requirements.- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
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The two variants will initially be available in Maharashtra, Goa and Karnataka. Silver is priced at approximately Rs 4,200 in Mumbai, Rs 3,900 in Goa and Rs 3,900 in…- By - Saptopriya Ghosal
- Sep 18, 2026 / 1 MIN READ
Article
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
Chef Deepa Arora of The Kitchen by Chef Deepa, Chennai shares her traditional Steamed Modak recipe — soft rice-flour shell, coconut-jaggery filling.- By - Vijetha Iyer
- Sep 15, 2026 / 6 MIN READ
Investors are likely to favour businesses that can serve consumers across cafés, takeaway, delivery, subscriptions, quick commerce and at-home…- By - Nusra
- Sep 14, 2026 / 4 MIN READ
What's Hot
For chefs and restaurant owners, the supplier behind an ingredient can influence availability, consistency and cost just as much as the product…- By - Saptopriya Ghosal
- / 13 MIN READ
Some recipes may eventually change. But the larger shift could be in how easily consumers understand what is already inside the foods they buy.- By - Saptopriya Ghosal
- / 13 MIN READ
Festival food safety is not only about spotting a suspicious sweet. It is about understanding the journey behind the food.- By - Saptopriya Ghosal
- / 13 MIN READ
The important distinction is simple: Hard rice is not automatically unsafe rice. Poorly handled rice is the bigger food-safety concern.- By - Saptopriya Ghosal
- / 11 MIN READ
The next Japanese café trend in India may not be one ingredient replacing another. It could be a shift towards a wider Japanese flavour vocabulary.- By - Saptopriya Ghosal
- / 12 MIN READ
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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