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The move highlights the growing importance of supply chain ownership and operational control in quick commerce, as platforms seek new ways to improve margins while competing…- By - Saptopriya Ghosal
- Jul 24, 2026 / 1 MIN READ
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The appointment comes as hotels continue to strengthen leadership teams to drive growth in high-value segments such as MICE, weddings and food and beverage.- By - Saptopriya Ghosal
- Jul 24, 2026 / 1 MIN READ
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The Rebel Foods brand brings its signature wraps and on-the-go menu to one of India's busiest travel hubs- By - Vijetha Iyer
- Jul 24, 2026 / 1 MIN READ
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The company said its future growth plans will focus on expanding restaurant presence, strengthening consumer engagement and increasing accessibility across the West region.- By - Saptopriya Ghosal
- Jul 24, 2026 / 1 MIN READ
Article
One thing is clear: sustainable growth isn't accidental. It is built on strong products, memorable guest experiences, data-driven decisions, and…- By - Vijetha Iyer
- Jul 24, 2026 / 11 MIN READ
While cities such as Mumbai, Bengaluru and Delhi continue leading India's cocktail movement, growth depends on expanding beyond metropolitan…- By - Vijetha Iyer
- Jul 23, 2026 / 9 MIN READ
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
What's Hot
That is one of the most fascinating aspects of food. A simple change in technique can turn an everyday ingredient into something completely new.- By - Saptopriya Ghosal
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Sometimes, that experience begins with something as simple as a papad, a bread basket, or a small welcome drink served before the first order is…- By - Saptopriya Ghosal
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Fresh food remains important, but in some cases, giving a dish a little time may be exactly what it needs to reach its full flavor potential.- By - Saptopriya Ghosal
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Operators that can create unique customer experiences while maximizing the efficiency of a single kitchen facility will be best positioned for long-…- By - Saptopriya Ghosal
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From centuries-old dhungar techniques to modern smoke-infused tasting menus, chefs are rediscovering one of India's oldest culinary tools and…- By - Saptopriya Ghosal
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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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