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The move highlights the increasing role of backend logistics in scaling quick service restaurant operations across multiple cities.- By - Saptopriya Ghosal
- Apr 28, 2026 / 1 MIN READ
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Founded by Amul Kapoor, a first-generation restaurateur with over 12 years of experience, NAO was created to bridge the gap between quick-service Asian food and fine dining.- By - Vijetha Iyer
- Apr 28, 2026 / 1 MIN READ
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With over 12 years of experience in hospitality sales, Kotha joins the leadership team with a background in revenue generation, partnership development, and team management…- By - Saptopriya Ghosal
- Apr 28, 2026 / 1 MIN READ
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The cult-favourite burger brand brings its full dine-in experience and menu offerings to Hyderabad with their newest store at Y-Junction Mall.- By - Vijetha Iyer
- Apr 28, 2026 / 1 MIN READ
Article
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
“Sometimes, too much capital can actually hurt. It pushes brands to scale faster than they should, which can compromise food quality and customer…- By - Nusra
- Apr 20, 2026 / 8 MIN READ
What's Hot
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
An FSSAI license is not just a legal formality. It is a sign that your business meets national food safety standards. It protects your customers and…- By - Saptopriya Ghosal
- / 10 MIN READ
Isabgol is not just trending because of social media. It is solving real problems. It supports digestion. It is affordable. It is easy to use. And it…- By - Saptopriya Ghosal
- / 9 MIN READ
Delhi’s late-night food scene is a mix of comfort, culture, and convenience. From luxury restaurants to street-side stalls, every option has its own…- By - Saptopriya Ghosal
- / 10 MIN READ
Food delivery apps are not seen as a problem for restaurants. They play a key role in growth. They help brands reach more customers and improve…- 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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