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The potential transfer of franchise rights and onboarding of a new partner could reshape Dunkin’s positioning in India, depending on execution and localisation strategies…- By - RI Bureau
- Apr 24, 2026 / 1 MIN READ
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Si Nonna’s has built its proposition around 24-hour fermented sourdough bases and hand-crafted pizzas, supported by a mix of imported and locally sourced ingredients.- By - Saptopriya Ghosal
- Apr 24, 2026 / 1 MIN READ
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The launch reflects a broader trend of established restaurant brands introducing smaller, café-led formats to increase market penetration while maintaining brand identity.- By - Saptopriya Ghosal
- Apr 24, 2026 / 1 MIN READ
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By involving on-ground teams and focusing on scalable activities, hotel chains are looking to balance guest experience with sustainability commitments.- By - Saptopriya Ghosal
- Apr 24, 2026 / 1 MIN READ
Article
This complexity is precisely what makes the city one of India’s most dynamic F&B ecosystems and one of its toughest to scale in.- By - Nusra
- Apr 22, 2026 / 6 MIN READ
As restaurant businesses expand across locations and brands, maintaining consistency becomes exponentially more complex.- By - Nusra
- Apr 21, 2026 / 7 MIN READ
“Sometimes, too much capital can actually hurt. It pushes brands to scale faster than they should, which can compromise food quality and customer…- By - Nusra
- Apr 20, 2026 / 8 MIN READ
Now in its 24th edition, the gathering drew an expansive mix of industry stakeholders, from leading restaurateurs and celebrated chefs to food…- By - Vijetha Iyer
- Apr 17, 2026 / 5 MIN READ
The path forward is clear, adaptability. As kitchens embrace new technologies and energy sources, the essence of cooking remains intact, driven by…- By - Nusra
- Apr 16, 2026 / 8 MIN READ
What's Hot
For consumers, this means more options to choose from. For businesses, it opens new ways to grow and stand out. Desserts today are not only about…- By - Saptopriya Ghosal
- / 11 MIN READ
By choosing the right ingredients, you can turn a simple sweet into a functional snack. These laddoos are not just about taste.- By - Saptopriya Ghosal
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Portion control menus meet this need in a practical way. They bring together taste, nutrition, and balance on one plate. This shift reflects a larger…- By - Saptopriya Ghosal
- / 11 MIN READ
For consumers, it means more control and convenience. For businesses, it means adapting to a fast-changing market. This transformation is not…- By - Saptopriya Ghosal
- / 10 MIN READ
Pop-up kitchens provide exactly that. They are not just a temporary trend. They are becoming a core strategy in the modern food business.- By - Saptopriya Ghosal
- / 9 MIN READ
People
Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters, Standard69 Café, and 69Basics.- By - Vijetha Iyer
- Apr 13, 2026 / 5 MIN READ
Inspired by his second home Downtown Dubai and his lucky number 29, he built a space where great food, handcrafted drinks, and unforgettable nights come together- By - Vijetha Iyer
- Mar 26, 2026 / 17 MIN READ
In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision for the future in India.- By - Vijetha Iyer
- Mar 23, 2026 / 6 MIN READ
After starting out in Mexico City and working across Guadalajara and Ensenada, she went global with a stint at Boragó that’s ranked among the World’s 50 Best Restaurants 2025 where her love for…- By - Vijetha Iyer
- Mar 04, 2026 / 6 MIN READ
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