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The launch presents an alternative marketplace structure. For consumers, the proposition hinges on transparent billing without hidden mark-ups.- By - Saptopriya Ghosal
- Mar 03, 2026 / 1 MIN READ
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With over 15 years of experience in luxury hotel environments, Chettiar’s transition into the Director of Operations role signals a shift from F&B-centric leadership to…- By - Saptopriya Ghosal
- Mar 03, 2026 / 1 MIN READ
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As competition intensifies across the city’s casual dining and bar segment, the success of the Sahakarnagar outlet will depend on its ability to sustain weekday demand while…- By - Saptopriya Ghosal
- Mar 03, 2026 / 1 MIN READ
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At the helm is Chef Bobby T. Recto, whose fifteen-year culinary journey across six countries, including the Four Seasons Kuwait and The Oberoi, Bengaluru, shapes a menu that…- By - Nusra
- Mar 03, 2026 / 1 MIN READ
Article
Hyderabad has emerged as one of India’s fastest-growing hotel markets, with RevPAR rising over 23% and thousands of new branded rooms entering the…- By - Nusra
- Mar 03, 2026 / 7 MIN READ
Whether it’s a lavish thali rooted in tradition, a rooftop sundowner with cocktails, or a relaxed café reset after the festivities, hotels and…- By - Vijetha Iyer
- Mar 02, 2026 / 17 MIN READ
The continued policy extensions instead of reforms are adding uncertainty making forecasting, inventory planning and pricing strategies more…- By - Vijetha Iyer
- Feb 27, 2026 / 6 MIN READ
Concepts built around strong hero dishes reportedly see 10–20% higher repeat visits than those offering generic, wide-ranging menus—proving that…- By - Vijetha Iyer
- Feb 25, 2026 / 6 MIN READ
Today’s bartenders are not just drink-makers; they are experience curators, cultural connectors and brand builders shaping the spirit of modern…- By - Vijetha Iyer
- Feb 24, 2026 / 6 MIN READ
What's Hot
India’s traditional beverages evolved with its harsh summers and diverse climates. Long before commercial sports drinks appeared, families relied on…- By - Saptopriya Ghosal
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Cold soups and chilled starters are more than a seasonal trend. They reflect changing consumer preferences in India. Diners want lighter, healthier,…- By - Saptopriya Ghosal
- / 11 MIN READ
The economic impact of women-led food businesses is both immediate and long-term. In the short term, they create jobs, increase household incomes,…- By - Saptopriya Ghosal
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Menu engineering is not about making food expensive. It is about aligning price with value, cost, and customer perception. A Rs 750 biryani can sell…- By - Saptopriya Ghosal
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Women are reshaping the premium alcohol landscape in meaningful ways. Their influence extends from spending power to brand perception. They value…- By - Saptopriya Ghosal
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People
Now, he is channeling that expertise into building Seoul Dak as a global brand rooted in real Korean flavours, starting with India- By - Vijetha Iyer
- Feb 23, 2026 / 7 MIN READ
In an exclusive conversation with Restaurant India, Kapoor reflects on his remarkable journey from the hotel floor to the corner office, sharing insights into leadership, growth strategies, and the…- By - Vijetha Iyer
- Feb 17, 2026 / 8 MIN READ
She was last seen in Anurag Singh’s Border 2 (January 2026), Aryan Khan’s directorial debut The Bads of Bollywood (November 2025), Laal Singh Chaddha and Munjya. In 2025, she ventured into…- By - Vijetha Iyer
- Feb 10, 2026 / 6 MIN READ
He is a graduate of the Institute of Hotel Management (IHM) and has worked with several leading hospitality brands, including Sofitel BKC, Marriott, Taj, Westin, amongst others.- By - Vijetha Iyer
- Jan 29, 2026 / 6 MIN READ
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