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Opened on 2nd August 2026, the outlet introduces a day-to-night hospitality concept that operates as a specialty café during the day and transitions into a cocktail-led venue…- By - Saptopriya Ghosal
- Aug 04, 2026 / 1 MIN READ
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The company recently strengthened its presence in South Africa through the consolidation of Twizza and is now extending its footprint in East Africa through the Kenya…- By - Saptopriya Ghosal
- Aug 04, 2026 / 1 MIN READ
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Standalone revenue from operations grew 23.6 percent year-on-year to Rs. 6,829 million. Restaurant EBITDA (Pre-Ind AS 116) increased 68.1 percent to Rs. 900 million, while…- By - Saptopriya Ghosal
- Aug 04, 2026 / 1 MIN READ
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The company also reported continued progress in strengthening its balance sheet. Net Debt to EBITDA improved to 3.2x, while the effective interest rate declined to 7.8…- By - Saptopriya Ghosal
- Aug 04, 2026 / 1 MIN READ
Article
As cafés continue to adopt standardised operating procedures, reducing beverage waste is becoming as much an operational discipline as it is a…- By - Vijetha Iyer
- Aug 04, 2026 / 7 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
With India's foodservice market expected to surpass US$150 billion by 2030, growing at 10–11% annually, restaurant brands are balancing strong…- By - Vijetha Iyer
- Aug 03, 2026 / 8 MIN READ
A standardised and transparent hygiene rating framework can strengthen consumer confidence and encourage higher industry benchmarks.- By - Nusra
- Jul 31, 2026 / 17 MIN READ
With the global specialty coffee market exceeding US$100 billion and growing at 10–12% annually, fermented coffees command 20–100% price premiums,…- By - Vijetha Iyer
- Jul 31, 2026 / 7 MIN READ
What's Hot
A thoughtfully planned neighbourhood café can often be launched with a budget of Rs 8 lakh to Rs 15 lakh, while larger concepts naturally demand more…- By - Saptopriya Ghosal
- / 11 MIN READ
A realistic expectation for most independent cafés is a 5% to 15% net profit margin, with higher profits achievable through efficient operations,…- By - Saptopriya Ghosal
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A successful destination bar strengthens brand reputation, attracts new visitors, encourages repeat business, and creates memorable moments that…- By - Saptopriya Ghosal
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As India's premium spirits market continues to expand, Tennessee whiskey is becoming more accessible through specialty retailers, luxury hotels…- By - Saptopriya Ghosal
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Whether enjoyed at home or in a restaurant, these carefully chosen accompaniments prove that sometimes the smallest items on the plate leave the…- By - Saptopriya Ghosal
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People
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For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…
- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
In an exclusive interview to Entrepreneur's Restaurateur, Sanjay Anand MBE, Chairman and Founder, Madhu's talks about the growing prominence of Indian cuisine in the global market.- By - Nusra
- Jul 27, 2026 / 7 MIN READ
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch.- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
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