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For Avinash Kapoli, Cofounder of Kompany Hospitality, Kanara Kanteen is a homecoming. Originally from Mangaluru, this project marks a return to the city that shaped his…- By - Vijetha Iyer
- Feb 19, 2026 / 1 MIN READ
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Each qualifying delivered order earns a ‘High-five’, and four High-fives unlock a free dish from a curated high-nutrition menu within Healthy Mode.- By - Saptopriya Ghosal
- Feb 19, 2026 / 1 MIN READ
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The signing reinforces IHCL’s asset-light growth model and its continued focus on expanding brand presence across high-growth urban and peri-urban markets in India.- By - Saptopriya Ghosal
- Feb 19, 2026 / 1 MIN READ
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With Fairmont already operational and Roswyn preparing for launch, the dual mandate is expected to focus on disciplined execution, revenue performance and brand…- By - Saptopriya Ghosal
- Feb 19, 2026 / 1 MIN READ
Article
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
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
What's Hot
Restaurants should begin with three to five focused plant-based SKUs. A small, controlled launch reduces operational risk. Limited-time offerings…- By - Saptopriya Ghosal
- / 16 MIN READ
For food lovers in India and across global cities, tasting authentic versions sharpens the palate. It helps them understand structure and balance.- By - Saptopriya Ghosal
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Beer appreciation is moving beyond alcohol strength. It now includes aroma, mouthfeel, and brewing method. Once the basics are clear, the menu feels…- By - Saptopriya Ghosal
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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
- / 11 MIN READ
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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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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