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As food delivery platforms scale and diversify into quick commerce and supply chain services, AI-led optimisation is likely to become central to merchant enablement, partner…- By - Saptopriya Ghosal
- Feb 18, 2026 / 1 MIN READ
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The launch signals continued experimentation within India’s hospitality sector, where entertainment, sport and dining are increasingly being integrated into unified…- By - Saptopriya Ghosal
- Feb 18, 2026 / 1 MIN READ
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ersonal recipes from Chef Kunal’s childhood and Corporate Chef Sadiya Khan’s family repertoire create a dialogue between memory and method, not a pan-Indian menu, but a…- By - Nusra
- Feb 18, 2026 / 1 MIN READ
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As India’s dessert market continues to premiumise, category-focused brands with operational discipline and omni-channel strength are likely to gain traction in both retail…- By - Saptopriya Ghosal
- Feb 18, 2026 / 1 MIN READ
Article
In a 5.5–6 lakh crore market growing at 10–12% annually, survival and scale increasingly depend on how well restaurants use data.- By - Vijetha Iyer
- Feb 18, 2026 / 10 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
The ruling reinforces that forcing diners to pay a service charge amounts to an unfair trade practice under the Consumer Protection Act.- By - Vijetha Iyer
- Feb 16, 2026 / 6 MIN READ
National Restaurant Association of India reported that attrition rates range between 10–40% per month in food service sector, with nearly 75% of QSR…- By - Vijetha Iyer
- Feb 13, 2026 / 8 MIN READ
Whether you’re planning an intimate dinner for two, a shared culinary journey with friends, or an elevated night out with your partner, here are…- By - Vijetha Iyer
- Feb 12, 2026 / 23 MIN READ
What's Hot
In a competitive F&B market, personal branding becomes a strategic asset. When backed by operational discipline and quality control, it drives…- By - Saptopriya Ghosal
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India’s food culture is layered and diverse. Brands that combine regional understanding with operational precision will outperform others. Fast food…- By - Saptopriya Ghosal
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For alcohol brands, restaurant menus are testing grounds. If a product gains traction on-premise, retail expansion becomes easier. For restaurateurs…- By - Saptopriya Ghosal
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Scotch vs Indian Whisky: From strict Scottish laws to tropical ageing in India, discover what truly sets these two whisky styles apart.
- By - Saptopriya Ghosal
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India’s whisky market is entering a more mature phase. Growth is no longer driven only by volume. It is driven by trading up. Consumers are shifting…- By - Saptopriya Ghosal
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People
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In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing insights into leadership, growth strategies, and the…
- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
She was last seen in Anurag Singh’s Border 2 (January 2026), Aryan Khan’s directorial debut The Bads of Bollywood (November 2025), Laal Singh Chaddha and Munjya. In 2025, she ventured into…- By - Vijetha Iyer
- Feb 10, 2026 / 6 MIN READ
He is a graduate of the Institute of Hotel Management (IHM) and has worked with several leading hospitality brands, including Sofitel BKC, Marriott, Taj, Westin, amongst others.- By - Vijetha Iyer
- Jan 29, 2026 / 6 MIN READ
The brand identified a clear gap in the premium, craft-focused bakery space, where standard operating procedures and the use of high-quality ingredients were lacking. Zed The Baker differentiated…- By - Vijetha Iyer
- Jan 12, 2026 / 5 MIN READ
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