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The Sriperumbudur signing is part of this broader expansion plan aimed at strengthening the company’s footprint in secondary and high-growth micro-markets.- By - Saptopriya Ghosal
- Apr 23, 2026 / 1 MIN READ
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The relaunch reflects a broader shift within the hospitality sector, where hotels are investing in standalone bar concepts to remain competitive against independent nightlife…- By - Saptopriya Ghosal
- Apr 23, 2026 / 1 MIN READ
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By introducing a dedicated dessert vertical, Third Wave Coffee is aligning with consumer demand for experiential dining while leveraging its existing footprint to drive…- By - Saptopriya Ghosal
- Apr 23, 2026 / 1 MIN READ
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The move also underscores the continued growth of premium café formats within organised retail environments, driven by evolving consumer preferences for high-quality,…- By - Saptopriya Ghosal
- Apr 23, 2026 / 1 MIN READ
Article
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
The path forward is clear, adaptability. As kitchens embrace new technologies and energy sources, the essence of cooking remains intact, driven by…- By - Nusra
- Apr 16, 2026 / 8 MIN READ
What's Hot
For consumers, it means more control and convenience. For businesses, it means adapting to a fast-changing market. This transformation is not…- By - Saptopriya Ghosal
- / 10 MIN READ
Pop-up kitchens provide exactly that. They are not just a temporary trend. They are becoming a core strategy in the modern food business.- By - Saptopriya Ghosal
- / 9 MIN READ
Micro-restaurants prove that size is not everything. A well-planned small space can deliver a strong dining experience. It can also build a…- By - Saptopriya Ghosal
- / 10 MIN READ
A premium whisky adds depth to your time. It helps you slow down and enjoy the moment. Start with one bottle. Explore different styles. Find what…- By - Saptopriya Ghosal
- / 11 MIN READ
With rising interest in gut-friendly foods, kanji stands out as a practical choice. Choosing such fermented drinks over packaged options supports…- By - Saptopriya Ghosal
- / 9 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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