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Scaling access to high-quality spirits across 34 depots nationwide- By - Vijetha Iyer
- Apr 06, 2026 / 1 MIN READ
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This approach is aimed at maintaining cost control, ensuring quality consistency and standardising operations as the network scales.- By - Saptopriya Ghosal
- Apr 06, 2026 / 1 MIN READ
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The offering is aligned with aperitivo-style consumption, where food and beverage formats are combined into a single experience.- By - Saptopriya Ghosal
- Apr 06, 2026 / 1 MIN READ
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It also highlights the growing importance of proprietary digital platforms in driving sales within the organised QSR market in India, particularly across North and East…- By - Saptopriya Ghosal
- Apr 06, 2026 / 1 MIN READ
Article
Well-designed spaces can lift spending by as much as 18–35%. Booths and corner tables, for instance, create a sense of privacy, making customers more…- By - Vijetha Iyer
- Apr 06, 2026 / 7 MIN READ
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
What's Hot
Whether it is a warm plate of chilla in the morning or a simple face pack before a festive evening, besan proves its value every single time. Adding…- By - Saptopriya Ghosal
- / 9 MIN READ
Absinthe is not just a strong drink. It carries history, craft, and meaning in every sip. Made with herbs, it reflects a long tradition that goes…- By - Saptopriya Ghosal
- / 9 MIN READ
A simple banana blossom sabzi can be part of a regular lunch. It adds variety without changing the routine too much. In the evening, a warm cup of…- By - Saptopriya Ghosal
- / 10 MIN READ
When travellers visit these places, they often look for views and weather. But the real connection begins when they try what locals drink. Sitting…- By - Saptopriya Ghosal
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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
People
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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