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The upcoming concepts are expected to expand JHPL’s presence across experiential hospitality formats while maintaining differentiated brand identities.- By - Saptopriya Ghosal
- Sep 24, 2026 / 1 MIN READ
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Third Wave Coffee is targeting approximately 320 cafés by FY27, with its expansion strategy centred on entering new markets, increasing its presence in existing markets and…- By - Saptopriya Ghosal
- Sep 24, 2026 / 1 MIN READ
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The launch adds an Indian-focused social dining concept to the hotel’s existing food and beverage portfolio, which includes Merigo, its all-day dining restaurant.- By - Saptopriya Ghosal
- Sep 24, 2026 / 1 MIN READ
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The appointment comes as Sheraton Hyderabad Hotel focuses on strengthening its sales and commercial operations in the Hyderabad market, with Bhadri’s experience spanning…- By - Saptopriya Ghosal
- Sep 24, 2026 / 1 MIN READ
Article
Whether a bar is celebrity-owned or independently founded, the fundamentals remain remarkably similar on a strong concept, good food and drinks,…- By - Nusra
- Sep 24, 2026 / 10 MIN READ
The restaurant can therefore make the hotel part of the local food and lifestyle conversation.- By - Vijetha Iyer
- Sep 23, 2026 / 6 MIN READ
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
What's Hot
The next successful restaurant product may therefore not begin on a supermarket shelf. It could begin with a chef testing a new recipe during a busy…- By - Saptopriya Ghosal
- / 16 MIN READ
The camera may be part of the modern restaurant journey, but the food still has to earn the customer's next bite.- By - Saptopriya Ghosal
- / 13 MIN READ
The change is not simply from big portions to small portions. It is from quantity-led value to experience-led value.- By - Saptopriya Ghosal
- / 11 MIN READ
The difference in a professional kitchen is how consistently those principles are built into daily operations. The strongest hygiene systems are not…- By - Saptopriya Ghosal
- / 12 MIN READ
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
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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