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The opening at Elan Epic Mall signals a measured growth strategy for the brand, focusing on selective expansion while retaining operational consistency and menu continuity…- By - Saptopriya Ghosal
- Apr 27, 2026 / 1 MIN READ
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With its stated philosophy, "the changing shape of fun," the company is repositioning itself towards a more experience-driven model that aligns with evolving…- By - Saptopriya Ghosal
- Apr 27, 2026 / 1 MIN READ
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The Gurugram entry reflects the group’s strategy to scale branded dining formats across high-demand urban markets. The focus remains on building consistent restaurant…- By - Saptopriya Ghosal
- Apr 27, 2026 / 1 MIN READ
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The planned fundraise comes at a time when the biryani category is seeing increased momentum, driven by higher online food delivery demand, improving consumer spending…- By - RI Bureau
- Apr 27, 2026 / 1 MIN READ
Article
Today, nearly 60% of diners prioritize experience alongside food, while 65% actively prefer experience-driven formats. Ambience alone influences…- By - Vijetha Iyer
- Apr 24, 2026 / 7 MIN READ
This complexity is precisely what makes the city one of India’s most dynamic F&B ecosystems and one of its toughest to scale in.- By - Nusra
- Apr 22, 2026 / 6 MIN READ
As restaurant businesses expand across locations and brands, maintaining consistency becomes exponentially more complex.- By - Nusra
- Apr 21, 2026 / 7 MIN READ
“Sometimes, too much capital can actually hurt. It pushes brands to scale faster than they should, which can compromise food quality and customer…- By - Nusra
- Apr 20, 2026 / 8 MIN READ
Now in its 24th edition, the gathering drew an expansive mix of industry stakeholders, from leading restaurateurs and celebrated chefs to food…- By - Vijetha Iyer
- Apr 17, 2026 / 5 MIN READ
What's Hot
Isabgol is not just trending because of social media. It is solving real problems. It supports digestion. It is affordable. It is easy to use. And it…- By - Saptopriya Ghosal
- / 9 MIN READ
Delhi’s late-night food scene is a mix of comfort, culture, and convenience. From luxury restaurants to street-side stalls, every option has its own…- By - Saptopriya Ghosal
- / 10 MIN READ
Food delivery apps are not seen as a problem for restaurants. They play a key role in growth. They help brands reach more customers and improve…- By - Saptopriya Ghosal
- / 10 MIN READ
A well-licensed restaurant is not just legal. It is reliable, scalable, and ready for the future.- By - Saptopriya Ghosal
- / 11 MIN READ
A small kitchen, a clear concept, and consistent quality can build a strong business. The opportunity is real. What matters is execution.- By - Saptopriya Ghosal
- / 27 MIN READ
People
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
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
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