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Compared to last year, travelers are preferring traditional and refreshing drinks like lassi (+60%), buttermilk (+40%), and mojitos (+90%), while orders for standard fizzy…- By - RI Bureau
- Aug 28, 2026 / 1 MIN READ
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The strategy provides an avenue to expand its North Indian dining proposition while maintaining the culinary positioning associated with the brand.- By - Saptopriya Ghosal
- Aug 27, 2026 / 1 MIN READ
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The launch reflects a broader shift among restaurants towards extending kitchen-led concepts into retail, while using fermentation and preservation to create products with…- By - Saptopriya Ghosal
- Aug 27, 2026 / 1 MIN READ
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The company has identified cities including Jaipur, Indore, Lucknow, Varanasi, Surat and Ahmedabad as important markets, while also reporting growing demand from Tier-III…- By - Saptopriya Ghosal
- Aug 27, 2026 / 1 MIN READ
Article
For restaurants, this means the occasion is becoming just as important as the food. Every visit has a different purpose, and each one brings a…- By - Vijetha Iyer
- Aug 27, 2026 / 7 MIN READ
South India is growing much faster than its established base as the report records an increase from 243 stores in 2023 to 438 in 2026 that’s an 80.2…- By - Nusra
- Aug 26, 2026 / 6 MIN READ
The incident also highlights the importance of having a clear response protocol for food-safety complaints.- By - Nusra
- Aug 25, 2026 / 6 MIN READ
India’s premium and super-premium alcohol segment grew 13% in 2024, while spending per bottle rose 20% year-on-year.- By - Vijetha Iyer
- Aug 24, 2026 / 5 MIN READ
What was traditionally a slower three-hour window can become a high-energy, high-revenue daypart.- By - Vijetha Iyer
- Aug 21, 2026 / 5 MIN READ
What's Hot
The best-prepared kitchen is not the one that looks ready when an inspector arrives. It is the one that follows the same food-safety system on an…- By - Saptopriya Ghosal
- / 15 MIN READ
The next opportunity is to create combinations that are culturally relevant, technically balanced and easy to understand.- By - Saptopriya Ghosal
- / 12 MIN READ
The strongest restaurant design does not simply make people notice the space. It makes them comfortable enough to choose it again.- By - Saptopriya Ghosal
- / 14 MIN READ
They are about making experimentation easier, portions more deliberate and the bar experience more varied. And that gives the format a useful place…- By - Saptopriya Ghosal
- / 12 MIN READ
The category is still evolving. But one thing is becoming clear: the future of convenience food may not be about making consumers eat faster. It is…- By - Saptopriya Ghosal
- / 13 MIN READ
People
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
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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