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The space features rounded archways, textured walls, diffused lighting, a cerulean bar and a glass ceiling. An open kitchen forms part of the dining area, allowing guests to…- By - Saptopriya Ghosal
- Aug 11, 2026 / 1 MIN READ
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The planned packaged-food entry and city expansion will form the next stage of Wah! Foods' growth strategy as it works towards its Rs 250 crore FY30 revenue target.- By - Saptopriya Ghosal
- Aug 11, 2026 / 1 MIN READ
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The latest action follows an earlier FSSAI move involving two Diageo whisky brands over alleged misleading declarations concerning liquor maturation and artificial flavouring…- By - Saptopriya Ghosal
- Aug 11, 2026 / 1 MIN READ
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The planned capital infusion comes as the hospitality company continues the development of its Ayodhya hotel project, with Buildminds responsible for the project's…- By - Saptopriya Ghosal
- Aug 11, 2026 / 1 MIN READ
Article
According to Deloitte’s 2025 India survey, 94% of Gen Z value on-the-job learning, highlighting the need for restaurants to offer clearer career…- By - Vijetha Iyer
- Aug 10, 2026 / 6 MIN READ
Ingredient standardisation is emerging as one of the industry's most effective tools for protecting margins while scaling profitably.- By - Vijetha Iyer
- Aug 07, 2026 / 6 MIN READ
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following…- By - Nusra
- Aug 07, 2026 / 10 MIN READ
With India's organised foodservice market projected to reach US$150 billion by 2030, the rainy season is emerging as a high-growth period, as…- By - Vijetha Iyer
- Aug 06, 2026 / 7 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the…- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
What's Hot
In this sense, food is not necessarily getting smaller because consumers want less. In many cases, they simply want more choice in a smaller format.- By - Saptopriya Ghosal
- / 12 MIN READ
For restaurant entrepreneurs, however, the lesson is more practical. Micro-dining is not about having fewer tables. It is about making every table…- By - Saptopriya Ghosal
- / 13 MIN READ
It may begin with a local dish that has been serving loyal customers for years — and finally gets the right format, distribution and business model…- By - Saptopriya Ghosal
- / 11 MIN READ
For diners and chefs alike, the next interesting coastal discovery may already be sitting on a regional menu waiting to be noticed.- By - Saptopriya Ghosal
- / 12 MIN READ
It turns it into a way for restaurants to explore India's regional food knowledge through flavour, preservation and technique.- By - Saptopriya Ghosal
- / 12 MIN READ
People
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While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.
- By - Nusra
- Aug 07, 2026 / 10 MIN READ
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Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.
- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
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
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