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Dishoom, Opheem and Sanjay Anand among headline honourees at the second UK edition of Restaurant India’s industry platform- By - RI Bureau
- Sep 22, 2026 / 1 MIN READ
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The expansion gives Modi Illva a broader flavoured vodka portfolio across existing and upcoming markets as the company targets changing consumer preferences in the premium…- By - Saptopriya Ghosal
- Sep 22, 2026 / 1 MIN READ
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In his new position, Sharma will oversee the resort's overall operations and strategic direction, with responsibility spanning luxury hospitality operations, commercial…- By - Saptopriya Ghosal
- Sep 22, 2026 / 1 MIN READ
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The launch adds a rooftop F&B format to Hyatt Centric Hebbal Bengaluru, combining Pan-Asian food, cocktails and entertainment-led programming within the hotel's…- By - Saptopriya Ghosal
- Sep 22, 2026 / 1 MIN READ
Article
According to the 2025 What India Is Drinking report, based on 125 bars across 17 cities, the Negroni was the country’s most popular gin cocktail.- By - Vijetha Iyer
- Sep 22, 2026 / 7 MIN READ
He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.- By - Vijetha Iyer
- Sep 21, 2026 / 9 MIN READ
s food, labour and real-estate costs rise; operators are rethinking every square foot, labour hour and piece of equipment to drive greater output and…- By - Vijetha Iyer
- Sep 18, 2026 / 5 MIN READ
For restaurants, this makes group dining not just a footfall opportunity, but a menu-engineering tool to grow revenue per table.- By - Vijetha Iyer
- Sep 17, 2026 / 6 MIN READ
First-party data changes that equation. By understanding who customers are, what they order, how frequently they visit and what occasions bring them…- By - Vijetha Iyer
- Sep 16, 2026 / 7 MIN READ
What's Hot
India's Korean food market is developing through several layers. Some brands focus closely on Korean recipes and techniques. Others use Korean…- By - Saptopriya Ghosal
- / 11 MIN READ
The next mainstream café ingredient may therefore not be the most unusual one. It may be the ingredient that makes something unfamiliar feel easy to…- By - Saptopriya Ghosal
- / 11 MIN READ
Oversized food is ultimately less about putting more food on the table and more about giving customers a reason to gather around it.- By - Saptopriya Ghosal
- / 11 MIN READ
A simple-looking restaurant dish can carry a complex production cost. Dal makhani depends on time and slow cooking. Risotto needs attention during…- By - Saptopriya Ghosal
- / 14 MIN READ
Sometimes the ingredient is obvious, as with jamun or honey. In other cases, it works more quietly through the production process.- By - Saptopriya Ghosal
- / 11 MIN READ
People
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He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.
- By - Vijetha Iyer
- Sep 21, 2026 / 9 MIN READ
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
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