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The appointment reflects continued focus by global hotel operators on leadership stability and operational expertise in key urban markets like Bengaluru- By - Saptopriya Ghosal
- Mar 25, 2026 / 1 MIN READ
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The expansion highlights a broader transition in hospitality, where travellers are moving away from uniform hotel experiences and seeking properties that reflect local…- By - Saptopriya Ghosal
- Mar 25, 2026 / 1 MIN READ
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The format also reflects the growing overlap between retail, food delivery, and experiential hospitality, particularly in metro markets like Mumbai.- By - Saptopriya Ghosal
- Mar 25, 2026 / 1 MIN READ
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Restaurant India News: ITC Hotels Expands Storii Portfolio with Mukundgarh Fort Signing in RajasthanThe property retains key heritage elements including painted interiors, jharokhas, courtyards, balconies, arched corridors, and structural columns, positioning it within the…- By - Saptopriya Ghosal
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Studies show 58% of solo dining takes place during lunch and 36% of solo diners say seating options affect their comfort.- By - Vijetha Iyer
- Mar 25, 2026 / 6 MIN READ
One of the most compelling reasons Chennai-based brands haven’t aggressively expanded outward lies closer to home, the sheer potential within Tamil…- By - Nusra
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In an exclusive interview, Hirohama discusses the evolution of the Indian market, cultural adaptation, operational challenges, and Kuuraku’s vision…- By - Vijetha Iyer
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Earlier, fuel made up just 5–8% of costs is now a major pressure point. Commercial cylinders that once cost ₹1,500–₹1,700 are now crossing ₹2,000,…- By - Vijetha Iyer
- Mar 20, 2026 / 6 MIN READ
With operating costs rising faster than menu prices, table turnover has become a key determinant of restaurant profitability.- By - Vijetha Iyer
- Mar 19, 2026 / 9 MIN READ
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Persian beer offers a different kind of drinking experience. It brings together old ideas, new methods, and modern taste needs. It is not just seen…- By - Saptopriya Ghosal
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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.
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- 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
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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
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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
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