-
With global consumers showing interest in origin-led products and new flavour profiles, Mahua-based spirits are being positioned as a differentiated offering within the…- By - Saptopriya Ghosal
- May 01, 2026 / 1 MIN READ
-
The concept enters a market where dining and nightlife have traditionally operated as separate categories, indicating a shift toward combined formats aimed at maximizing…- By - Saptopriya Ghosal
- May 01, 2026 / 1 MIN READ
-
The collaboration indicates a broader strategy to integrate influencer-led credibility with product positioning in the health-conscious segment.- By - Saptopriya Ghosal
- May 01, 2026 / 1 MIN READ
-
The deployment reflects a broader industry shift toward AI-led customer interfaces aimed at simplifying ordering and increasing conversion efficiency.- By - Saptopriya Ghosal
- May 01, 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 user can see a dish and order it within minutes. This shift shows how India’s food culture is changing in real time. Decisions are no longer driven…- By - Saptopriya Ghosal
- / 12 MIN READ
These spirits are often distilled in limited quantities, allowing greater attention to flavour, aroma, and balance.- By - Saptopriya Ghosal
- / 12 MIN READ
Google’s AI does not simply rank pages; it selects reliable sources to build its answers. The shift is fundamental—from focusing on rankings to…- By - Saptopriya Ghosal
- / 16 MIN READ
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
- / 11 MIN READ
Choosing the right model is not about following trends, but about having clear business goals and execution clarity.- By - Saptopriya Ghosal
- / 9 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
Know about Food Service
Copyright © 2009 - 2026 Restaurant India.