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The initiative reflects a growing trend among food brands to engage consumers through experiential and cultural marketing beyond traditional store environments.- By - Saptopriya Ghosal
- Jul 22, 2026 / 1 MIN READ
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The launch reflects the growing trend of cafés expanding beyond traditional food and beverage formats by incorporating wellness-focused products, retail merchandise and all-…- By - Saptopriya Ghosal
- Jul 22, 2026 / 1 MIN READ
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The company ended the quarter with a gross cash balance of approximately Rs 4,345 crore, providing additional flexibility to fund future expansion and investments.- By - Saptopriya Ghosal
- Jul 22, 2026 / 1 MIN READ
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However, regulatory challenges linked to its corporate restructuring ahead of a planned IPO, combined with aggressive spending on expansion, marketing and sponsorships,…- By - Saptopriya Ghosal
- Jul 22, 2026 / 1 MIN READ
Article
From business travellers extending work trips into leisure escapes to families and younger guests seeking immersive experiences, expectations have…- By - Vijetha Iyer
- Jul 22, 2026 / 11 MIN READ
Chefs today have stepped into the spotlight as brand ambassadors, storytellers, guest relationship managers and business leaders.- By - Vijetha Iyer
- Jul 21, 2026 / 10 MIN READ
With most restaurants operating on slim profit margins of just 3–8%, even short revenue slowdowns can impact profitability.- By - Vijetha Iyer
- Jul 20, 2026 / 8 MIN READ
While discounts remain one of the fastest ways to attract attention, several leading restaurateurs believe they are no longer a sustainable strategy…- By - Vijetha Iyer
- Jul 17, 2026 / 10 MIN READ
According to the NRAI, India's foodservice industry is projected to cross USD 79 billion by 2028, making consistent quality, memorable…- By - Vijetha Iyer
- Jul 16, 2026 / 7 MIN READ
What's Hot
The most successful café businesses of the future may not be the ones with the largest menus. They will be the ones that understand a specific…- By - Saptopriya Ghosal
- / 14 MIN READ
In an industry where turnover remains a constant challenge, the businesses that focus on the complete employee experience—not just the paycheck—are…- By - Saptopriya Ghosal
- / 12 MIN READ
Loyalty in the restaurant industry is no longer just about saving money. It is about creating reasons for customers to return, engage, and become…- By - Saptopriya Ghosal
- / 11 MIN READ
Food limited editions are much more than marketing gimmicks. They combine consumer psychology, menu engineering, data analytics, and seasonal…- By - Saptopriya Ghosal
- / 10 MIN READ
For businesses looking to build a visually appealing and operationally efficient café, container design provides a practical and scalable setup model…- By - Saptopriya Ghosal
- / 11 MIN READ
People
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch.- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food with warmth and care.- By - Vijetha Iyer
- Jun 12, 2026 / 5 MIN READ
As Chef de Cuisine at Sofitel Dubai The Obelisk, he is passionate about showcasing authentic flavors, seasonal ingredients, and the warmth of Arabian hospitality through memorable dining experiences.- By - Vijetha Iyer
- Jun 09, 2026 / 6 MIN READ
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