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The format moves away from high-volume nightlife models, instead focusing on controlled capacity, curated experiences, and structured guest flow.- By - Saptopriya Ghosal
- Apr 30, 2026 / 1 MIN READ
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The launch highlights continued investment in wellness tourism, where operators are developing smaller, experience-driven properties in niche locations.- By - Saptopriya Ghosal
- Apr 30, 2026 / 1 MIN READ
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Leisure destinations, pilgrimage hubs, and tier-2 urban centres are emerging as parallel growth drivers, prompting brands to scale portfolios that cater to varied consumer…- By - Saptopriya Ghosal
- Apr 30, 2026 / 1 MIN READ
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The company is also promoting customization within its ordering platforms, allowing customers to modify meals by adding additional protein components such as extra eggs or…- By - Saptopriya Ghosal
- Apr 30, 2026 / 1 MIN READ
Article
This shift goes beyond what is served on the plate. It is rooted in identity, driven by storytelling, and reflective of a larger cultural economy…- By - Vijetha Iyer
- Apr 28, 2026 / 8 MIN READ
The instinct is simple: if people are willing to wait, it must be worth it. This is social proof in action.- By - Vijetha Iyer
- Apr 27, 2026 / 7 MIN READ
Today, nearly 60% of diners prioritize experience alongside food, while 65% actively prefer experience-driven formats. Ambience alone influences…- By - Vijetha Iyer
- Apr 24, 2026 / 7 MIN READ
This complexity is precisely what makes the city one of India’s most dynamic F&B ecosystems and one of its toughest to scale in.- By - Nusra
- Apr 22, 2026 / 6 MIN READ
As restaurant businesses expand across locations and brands, maintaining consistency becomes exponentially more complex.- By - Nusra
- Apr 21, 2026 / 7 MIN READ
What's Hot
A daily meal that feels like home, but performs like a premium product. That is where the modern tiffin stands today—no longer just a box of food,…- By - Saptopriya Ghosal
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Choosing the right model is not about following trends, but about having clear business goals and execution clarity.- By - Saptopriya Ghosal
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It is not about strict diets. It is about eating in a way that feels right. India’s summer plate is now lighter, but also more thoughtful. And that…- By - Saptopriya Ghosal
- / 11 MIN READ
The goal is not to hire more people. The goal is to hire the right people in the right roles. When your staff structure is clear and your manpower…- By - Saptopriya Ghosal
- / 9 MIN READ
The rise of cabbage may seem small, but it reflects a major change in how restaurants think. It shows that innovation does not always need expensive…- By - Saptopriya Ghosal
- / 10 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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