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Founded in 1927 on Kolkata's Park Street by Swiss founders Joseph and Frieda Flury, Flurys is renowned for its Swiss-inspired patisserie, tea-room culture and European…- By - Vijetha Iyer
- Aug 07, 2026 / 1 MIN READ
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Scoop Room also includes a pet-friendly outdoor seating area, positioning the outlet as a neighbourhood destination for families, groups and pet owners.- By - Saptopriya Ghosal
- Aug 07, 2026 / 1 MIN READ
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The brand positions itself as India's first cold vacuum distilled spirit, using lower-temperature distillation to retain botanical aromas and flavours. The gin is made…- By - Saptopriya Ghosal
- Aug 07, 2026 / 1 MIN READ
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In his new role, he will oversee the hotel's strategic and operational functions while driving guest satisfaction, market positioning, team development, and overall…- By - Saptopriya Ghosal
- Aug 07, 2026 / 1 MIN READ
Article
Ingredient standardisation is emerging as one of the industry's most effective tools for protecting margins while scaling profitably.- By - Vijetha Iyer
- Aug 07, 2026 / 6 MIN READ
While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following…- By - Nusra
- Aug 07, 2026 / 10 MIN READ
With India's organised foodservice market projected to reach US$150 billion by 2030, the rainy season is emerging as a high-growth period, as…- By - Vijetha Iyer
- Aug 06, 2026 / 7 MIN READ
Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the…- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
Companies are investing in technology, loyalty ecosystems, data analytics and omnichannel experiences to improve customer lifetime value rather than…- By - Nusra
- Aug 05, 2026 / 9 MIN READ
What's Hot
In today's competitive hospitality industry, understanding the performance of every seat has become just as important as creating a great menu.- By - Saptopriya Ghosal
- / 13 MIN READ
Restaurants that combine complementary concepts, invest in technology, maintain consistent quality, and keep operations efficient are more likely to…- By - Saptopriya Ghosal
- / 12 MIN READ
They are helping restaurants tell their culinary story, strengthen customer loyalty, and create new revenue opportunities. In the new age of dining,…- By - Saptopriya Ghosal
- / 15 MIN READ
Instead of offering the same rewards to every diner, restaurants are using AI and customer data to create tailored promotions based on spending…- By - Saptopriya Ghosal
- / 14 MIN READ
One of the biggest misconceptions is that gourmet food must always be costly. Many gourmet ingredients, such as high-quality olive oil, artisan…- By - Saptopriya Ghosal
- / 15 MIN READ
People
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While countless restaurant concepts have come and gone, the brand continues to attract new generations of diners without losing the loyal following that helped build its reputation.
- By - Nusra
- Aug 07, 2026 / 10 MIN READ
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Wagamama is accelerating its expansion through a multi-million-pound joint venture between The Restaurant Group (TRG) and Charcoal Concepts, the multi-brand restaurant platform of K Hospitality Corp.
- By - Vijetha Iyer
- Aug 05, 2026 / 8 MIN READ
For Neeraj Seth, Managing Director, Trufrost & Butler, these challenges are not barriers—they are opportunities to strengthen India's foodservice ecosystem through local manufacturing,…- By - Nusra
- Aug 04, 2026 / 6 MIN READ
Long before Michelin stars and London acclaim, Atul Kochhar’s culinary journey began in the warmth of a Punjabi household.- By - Nusra
- Jul 30, 2026 / 10 MIN READ
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