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The Sadashivanagar outlet, launched on February 9, 2026, spans 2,300 sq ft and operates as a 66-seater casual dine-in restaurant with full service.- By - Saptopriya Ghosal
- Feb 25, 2026 / 1 MIN READ
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The company has indicated plans to expand into additional North and South Indian markets in the coming months, aligning with broader premiumisation trends in India’s spirits…- By - Saptopriya Ghosal
- Feb 25, 2026 / 1 MIN READ
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The dual launch deepens the group’s footprint in Rajasthan and Uttar Pradesh, aligned with rising demand from leisure travel, pilgrimage, weddings and MICE. The company now…- By - Vijetha Iyer
- Feb 25, 2026 / 1 MIN READ
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With 32 outlets now operational, the company continues to scale its presence while maintaining standardised formats across locations.- By - Saptopriya Ghosal
- Feb 25, 2026 / 1 MIN READ
Article
Concepts built around strong hero dishes reportedly see 10–20% higher repeat visits than those offering generic, wide-ranging menus—proving that…- By - Vijetha Iyer
- Feb 25, 2026 / 6 MIN READ
Today’s bartenders are not just drink-makers; they are experience curators, cultural connectors and brand builders shaping the spirit of modern…- By - Vijetha Iyer
- Feb 24, 2026 / 6 MIN READ
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
By comparing billing screen data with backend logs, officials found large-scale manipulation, including cases where bills like ₹2,784 were allegedly…- By - Vijetha Iyer
- Feb 20, 2026 / 6 MIN READ
Hotel that activates lobbies report 12–18% higher non-resident footfall and 8–15% increase in overall F&B billing.- By - Vijetha Iyer
- Feb 19, 2026 / 7 MIN READ
What's Hot
Chef’s tasting menus are no longer restricted to five-star hotel dining rooms. Across Delhi, several restaurants now design curated multi-course…- By - Saptopriya Ghosal
- / 14 MIN READ
In a market where diners research before reserving and review before recommending, credibility must be earned daily. The restaurants that master both…- By - Saptopriya Ghosal
- / 11 MIN READ
Restaurants may also experiment with shorter tasting formats for weekday diners. Five-course express journeys instead of nine-course dinners.- By - Saptopriya Ghosal
- / 11 MIN READ
The future looks promising. Spice flights may become common, similar to wine flights. QR codes on menus could link to farm stories. Restaurants may…- By - Saptopriya Ghosal
- / 9 MIN READ
India’s strength lies in biodiversity and culinary history. But the global gourmet dessert market values more than history. It values precision,…- By - Saptopriya Ghosal
- / 11 MIN READ
People
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Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India
- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
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
Know about Food Service
- Restaurant India News: TIGERFIRE Vodka Launches in Gurugram at Rs 2,950 Amid Premium Spirits Boom
- Restaurant India News: Sarovar Hotels Expands in North India with Jaipur and Mathura Launches
- Restaurant India News: Aspect Hospitality Expands Nightlife Portfolio with Launch of Radio Bar Malad in Mumbai
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