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Zen Chai marks the fourth concept from Foodsta Kitchens, following its flagship Southeast Asian brand Nasi and Mee, Japanese QSR Kokoro, and Asian bowls format Wok Sop.- By - Vijetha Iyer
- Mar 02, 2026 / 1 MIN READ
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The BTM Layout entry reinforces the franchise’s intent to consolidate its position within Bengaluru’s evolving quick-service dining ecosystem.- By - Saptopriya Ghosal
- Mar 02, 2026 / 1 MIN READ
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The launch signals continued diversification within India’s evolving white spirits landscape, with Bengaluru emerging as a priority market for premium tequila expansion.- By - Saptopriya Ghosal
- Mar 02, 2026 / 1 MIN READ
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The West Bengal expansion reflects Blisswater’s broader strategy of targeting high-growth regional markets where premiumisation trends are accelerating.- By - Saptopriya Ghosal
- Mar 02, 2026 / 1 MIN READ
Article
Whether it’s a lavish thali rooted in tradition, a rooftop sundowner with cocktails, or a relaxed café reset after the festivities, hotels and…- By - Vijetha Iyer
- Mar 02, 2026 / 14 MIN READ
The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…- By - Vijetha Iyer
- Feb 27, 2026 / 6 MIN READ
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
What's Hot
Menu engineering is not about making food expensive. It is about aligning price with value, cost, and customer perception. A Rs 750 biryani can sell…- By - Saptopriya Ghosal
- / 10 MIN READ
Women are reshaping the premium alcohol landscape in meaningful ways. Their influence extends from spending power to brand perception. They value…- By - Saptopriya Ghosal
- / 11 MIN READ
Holi carries high energy and long hours under the sun. Colour fills the air. Music stays loud. Food remains rich and spicy. In such settings, the…- By - Saptopriya Ghosal
- / 12 MIN READ
Seasonal produce mentions. Light cooking techniques. Fruit-forward desserts. These details show a restaurant understands the season. Summer food…- By - Saptopriya Ghosal
- / 12 MIN READ
For breweries, this is a clear differentiation strategy. In a market filled with similar lagers, texture becomes a technical advantage.- By - Saptopriya Ghosal
- / 10 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: Zen Chai Launches in Bangalore: Blending Taiwanese Bubble Tea Culture with Indian Heritage
- Restaurant India News: Blisswater Expands to West Bengal with Yaksha Whisky and Salty Nerd Vodka
- Restaurant India News: TIGERFIRE Vodka Launches in Gurugram at Rs 2,950 Amid Premium Spirits Boom
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