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Founded by hospitality entrepreneurs Nikhil Wahi, Kapil Dua, and Raja Mukherjee, the venue is designed as an after-work escape for corporate professionals looking to unwind…- By - Vijetha Iyer
- May 27, 2026 / 1 MIN READ
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As part of the Series by Marriott portfolio, guests staying at the property will also have access to the Marriott Bonvoy loyalty programme, reflecting the growing role of…- By - Saptopriya Ghosal
- May 27, 2026 / 1 MIN READ
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With the addition of KFC, Spectrum@Metro Phase 2 continues to expand its retail and hospitality mix as competition intensifies among lifestyle and commercial hubs across NCR.- By - Saptopriya Ghosal
- May 27, 2026 / 1 MIN READ
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The launch reflects a wider trend across India’s luxury hospitality sector, where hotels are increasingly focusing on immersive and concept-led dining formats to attract…- By - Saptopriya Ghosal
- May 27, 2026 / 1 MIN READ
Article
For caterers and hotels, revenue leakage is no longer limited to a single operational gap — it is gradually impacting procurement, kitchen production…- By - Vijetha Iyer
- May 27, 2026 / 8 MIN READ
In this shift, open kitchens have evolved from a niche design concept into a strategic business decision.- By - Vijetha Iyer
- May 25, 2026 / 4 MIN READ
Food wastage can impact nearly 4–10% of a café’s total revenue. Staff expenses usually make up 25–35% of overall operating costs. Poor inventory…- By - Vijetha Iyer
- May 22, 2026 / 6 MIN READ
Driven largely by millennials and Gen Z consumers, brands such as Chaayos, Chai Point, and Tea Post have expanded aggressively across malls, airports…- By - Vijetha Iyer
- May 21, 2026 / 5 MIN READ
Consumers are paying between ₹100–₹200 for specialty tea beverages, nearly 78% of respondents in the ₹10 lakh+ annual income segment are willing to…- By - Nusra
- May 21, 2026 / 5 MIN READ
What's Hot
From smoky Naga pork and spicy Chettinad curries to Kumaoni gravies and coastal Konkani meals, regional Indian food is becoming the biggest trend in…- By - Saptopriya Ghosal
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Good food alone is not enough anymore. Presentation, operations, branding, speed, packaging, and customer experience all work together.- By - Saptopriya Ghosal
- / 12 MIN READ
Millets represent this balance between tradition and modern living. What was once considered an old grain is now becoming one of the smartest…- By - Saptopriya Ghosal
- / 11 MIN READ
From tea-time munching to post-workout snacking, roasted chana fits easily into modern lifestyles while still carrying the nutritional value and…- By - Saptopriya Ghosal
- / 11 MIN READ
A stronger lager during a dramatic run chase adds depth to the excitement. The right pairing enhances flavours, balances spice, and keeps long…- 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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