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The expansion reflects a broader trend of hotels leveraging their culinary expertise and banquet operations to capture a larger share of the growing off-premise catering…- By - Saptopriya Ghosal
- Jul 23, 2026 / 1 MIN READ
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The launch reflects the growing demand for premium and flavour-driven spirits across both retail and on-premise channels, as brands continue to expand portfolios to cater to…- By - Saptopriya Ghosal
- Jul 23, 2026 / 1 MIN READ
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The 110-seat restaurant features an open kitchen, live pizza-making counter and a full-service bar with Italian cocktails, draught beers and a curated wine programme.- By - Saptopriya Ghosal
- Jul 23, 2026 / 1 MIN READ
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The launch forms part of The Galleria Mall's ongoing strategy to strengthen its tenant mix and attract greater consumer footfall through a combination of retail and…- By - Saptopriya Ghosal
- Jul 23, 2026 / 1 MIN READ
Article
While cities such as Mumbai, Bengaluru and Delhi continue leading India's cocktail movement, growth depends on expanding beyond metropolitan…- By - Vijetha Iyer
- Jul 23, 2026 / 9 MIN READ
From business travellers extending work trips into leisure escapes to families and younger guests seeking immersive experiences, expectations have…- By - Vijetha Iyer
- Jul 22, 2026 / 11 MIN READ
Chefs today have stepped into the spotlight as brand ambassadors, storytellers, guest relationship managers and business leaders.- By - Vijetha Iyer
- Jul 21, 2026 / 10 MIN READ
With most restaurants operating on slim profit margins of just 3–8%, even short revenue slowdowns can impact profitability.- By - Vijetha Iyer
- Jul 20, 2026 / 8 MIN READ
While discounts remain one of the fastest ways to attract attention, several leading restaurateurs believe they are no longer a sustainable strategy…- By - Vijetha Iyer
- Jul 17, 2026 / 10 MIN READ
What's Hot
Operators that can create unique customer experiences while maximizing the efficiency of a single kitchen facility will be best positioned for long-…- By - Saptopriya Ghosal
- / 13 MIN READ
From centuries-old dhungar techniques to modern smoke-infused tasting menus, chefs are rediscovering one of India's oldest culinary tools and…- By - Saptopriya Ghosal
- / 11 MIN READ
Understanding why this happens offers an interesting look into the science of beverages and explains why carbonation remains popular in everything…- By - Saptopriya Ghosal
- / 11 MIN READ
The most successful café businesses of the future may not be the ones with the largest menus. They will be the ones that understand a specific…- By - Saptopriya Ghosal
- / 14 MIN READ
In an industry where turnover remains a constant challenge, the businesses that focus on the complete employee experience—not just the paycheck—are…- By - Saptopriya Ghosal
- / 12 MIN READ
People
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining Mumbai’s Izakaya culture with a uniquely local touch.- By - Vijetha Iyer
- Jul 06, 2026 / 7 MIN READ
His journey into the industry was shaped early on by his training at the iconic The Taj Mahal Palace, where he learned the fundamentals of service excellence, attention to detail, and guest-…- By - Nusra
- Jun 24, 2026 / 7 MIN READ
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food with warmth and care.- By - Vijetha Iyer
- Jun 12, 2026 / 5 MIN READ
As Chef de Cuisine at Sofitel Dubai The Obelisk, he is passionate about showcasing authentic flavors, seasonal ingredients, and the warmth of Arabian hospitality through memorable dining experiences.- By - Vijetha Iyer
- Jun 09, 2026 / 6 MIN READ
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