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Designed as a space that celebrates connection, comfort, and mindful living, AAMI combines an all-day café and bistro, curated Airbnb accommodations, and a beautifully…- By - Vijetha Iyer
- Jun 01, 2026 / 1 MIN READ
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The launch highlights the increasing focus among Indian spirits companies on premiumisation, as manufacturers seek to capture a larger share of the fast-growing single malt…- By - Saptopriya Ghosal
- Jun 01, 2026 / 1 MIN READ
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The outlet has been designed with European and Roman-inspired interiors, featuring maroon velvet seating, leather finishes, ambient lighting, and dedicated dining and social…- By - Saptopriya Ghosal
- Jun 01, 2026 / 1 MIN READ
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The launch of ‘in good co’ further expands Aditya Birla New Age Hospitality’s portfolio as it looks to build a presence across multiple foodservice categories.- By - Nusra
- Jun 01, 2026 / 1 MIN READ
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Founded by Arvind Krishnan and Tom Mathew, the Bengaluru-based Skope Kitchens provides shared kitchen infrastructure, technology, staffing, and…- By - Vijetha Iyer
- Jun 01, 2026 / 9 MIN READ
From budget-friendly aloo tikki burgers priced from ₹50 to indulgent gourmet or premium creations featuring regional sauces, handcrafted buns, millet…- By - Vijetha Iyer
- May 28, 2026 / 7 MIN READ
For caterers and hotels, revenue leakage is no longer limited to a single operational gap — it is gradually impacting procurement, kitchen production…- By - Vijetha Iyer
- May 27, 2026 / 8 MIN READ
In this shift, open kitchens have evolved from a niche design concept into a strategic business decision.- By - Vijetha Iyer
- May 25, 2026 / 4 MIN READ
Food wastage can impact nearly 4–10% of a café’s total revenue. Staff expenses usually make up 25–35% of overall operating costs. Poor inventory…- By - Vijetha Iyer
- May 22, 2026 / 6 MIN READ
What's Hot
For restaurant owners, understanding how cancellations, refunds, and penalties affect business performance is essential. Small improvements in…- By - Saptopriya Ghosal
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Whether through digital innovation, delivery partnerships, or enhanced dining experiences, the future belongs to brands that can balance convenience…- By - Saptopriya Ghosal
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As consumers continue to seek healthier ways to indulge, low-sugar desserts are set to become a permanent feature on café menus. The future belongs…- By - Saptopriya Ghosal
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For India's food delivery industry, this shift represents more than just new competition. It signals the beginning of a more diverse, technology…- By - Saptopriya Ghosal
- / 12 MIN READ
The answer lies in the details. Puchka delivers bold tamarind flavors and intense spice. Golgappa focuses on balance with sweet, tangy, and…- By - Saptopriya Ghosal
- / 11 MIN READ
People
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Founded by Arvind Krishnan and Tom Mathew, the Bengaluru-based Skope Kitchens provides shared kitchen infrastructure, technology, staffing, and operational support through its kitchen-as-a-service…
- By - Vijetha Iyer
- Jun 01, 2026 / 9 MIN READ
Recognised among the 100 Best Chefs in the World, he helms a diverse portfolio including El Papagayo, Standard69, El Papagayo Petit, Shiok Roasters, Standard69 Café, and 69Basics.- By - Vijetha Iyer
- Apr 13, 2026 / 5 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 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
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