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With its combination of multiple dayparts, food and beverage formats and recurring weekend programming, Tyde is positioning itself as an independent dining proposition within…- By - Saptopriya Ghosal
- Aug 12, 2026 / 1 MIN READ
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The pressure was also visible at Wendy's and Wingstop. Wendy's, where Biggie Bag value meals start at $5, reported a 7% decline in U.S. same-restaurant sales and…- By - Saptopriya Ghosal
- Aug 12, 2026 / 1 MIN READ
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The delivery menu includes a selection of the restaurant’s Italian dishes, covering handmade pasta, Neapolitan-style pizzas, appetisers, seafood, mains and desserts.- By - Saptopriya Ghosal
- Aug 12, 2026 / 1 MIN READ
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The outlet features a Parisian-inspired design and offers PAUL’s range of French bakery and café products.- By - Vijetha Iyer
- Aug 12, 2026 / 1 MIN READ
Article
With the global natural food-colours market valued at US$2.38 billion in 2025 and projected to reach US$4.11 billion by 2033, colour is becoming a…- By - Vijetha Iyer
- Aug 11, 2026 / 7 MIN READ
According to Deloitte’s 2025 India survey, 94% of Gen Z value on-the-job learning, highlighting the need for restaurants to offer clearer career…- By - Vijetha Iyer
- Aug 10, 2026 / 6 MIN READ
Ingredient standardisation is emerging as one of the industry's most effective tools for protecting margins while scaling profitably.- By - Vijetha Iyer
- Aug 07, 2026 / 6 MIN READ
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following…- By - Nusra
- Aug 07, 2026 / 10 MIN READ
With India's organised foodservice market projected to reach US$150 billion by 2030, the rainy season is emerging as a high-growth period, as…- By - Vijetha Iyer
- Aug 06, 2026 / 7 MIN READ
What's Hot
The next restaurant idea may not begin with a lease, a signboard and a large kitchen. Sometimes, it may begin with a small menu, a few tables and…- By - Saptopriya Ghosal
- / 13 MIN READ
But customers may still use what they see in the bathroom as a signal of how carefully the business is managed. For restaurant operators, that makes…- By - Saptopriya Ghosal
- / 13 MIN READ
In this sense, food is not necessarily getting smaller because consumers want less. In many cases, they simply want more choice in a smaller format.- By - Saptopriya Ghosal
- / 12 MIN READ
For restaurant entrepreneurs, however, the lesson is more practical. Micro-dining is not about having fewer tables. It is about making every table…- By - Saptopriya Ghosal
- / 13 MIN READ
It may begin with a local dish that has been serving loyal customers for years — and finally gets the right format, distribution and business model…- By - Saptopriya Ghosal
- / 11 MIN READ
People
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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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