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Staying true to its philosophy of using simple ingredients like fruits, milk, and sugar, Naturals has reimagined two of its popular flavours with a creative spin.- By - Vijetha Iyer
- Apr 03, 2026 / 1 MIN READ
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The launch reflects a wider trend in the NCR retail market, where developers are prioritising premium café and dining concepts to position properties as lifestyle…- By - Saptopriya Ghosal
- Apr 03, 2026 / 1 MIN READ
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The renewed partnership highlights how quick service restaurant brands are increasingly leveraging sports-led marketing to drive seasonal demand, improve order frequency, and…- By - Saptopriya Ghosal
- Apr 03, 2026 / 1 MIN READ
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The development reflects a broader trend in Mumbai’s dining sector, where standalone restaurants are investing in menu innovation and experience upgrades to drive footfall…- By - Saptopriya Ghosal
- Apr 03, 2026 / 1 MIN READ
Article
The recent LPG price hike, driven by rising global oil prices amid the escalating West Asia conflict, has pushed the cost of a 19 kg commercial…- By - Vijetha Iyer
- Apr 03, 2026 / 5 MIN READ
The psychology behind “vibe over food” comes from the human desire for immersion, connection and emotional resonance.- By - Vijetha Iyer
- Apr 02, 2026 / 7 MIN READ
Restaurants in India operate on thin margins with 10-18% EBITDA, while food inflation fluctuates around 6-8%. Consumers dine out 6.6 times per month…- By - Vijetha Iyer
- Mar 30, 2026 / 7 MIN READ
On paper, the numbers look strong like bigger databases, repeat visits, higher engagement. But most of these programs aren’t building loyal customers…- By - Vijetha Iyer
- Mar 27, 2026 / 6 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…- By - Vijetha Iyer
- Mar 26, 2026 / 17 MIN READ
What's Hot
From a glass of chilled aam panna to a simple meal with imli chutney, these choices are deeply rooted in everyday life.- By - Saptopriya Ghosal
- / 11 MIN READ
This season, it is worth going back to these familiar flavours. Sometimes, the best way to deal with the heat is through ingredients that have always…- By - Saptopriya Ghosal
- / 11 MIN READ
The restaurant industry is not based on the food serving process only. This is cost management, the provision of a regular standard of quality, and…- By - Saptopriya Ghosal
- / 33 MIN READ
By choosing plant-based foods that are easy to digest and combining them wisely, you can stay energetic without feeling heavy.- By - Saptopriya Ghosal
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For Indian consumers exploring premium alcohol, it is a category worth discovering. It changes the way vodka is perceived and enjoyed. If vodka has…- By - Saptopriya Ghosal
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People
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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
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
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