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The offering remains focused on multiple meal occasions, with salads and soups positioned as lighter options, Poke bowls as more substantial meals, and beverages forming an…- By - Saptopriya Ghosal
- Sep 25, 2026 / 1 MIN READ
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The interiors combine Japanese hospitality influences with Scandinavian design, using concrete, wood, marble, handmade ceramics, natural materials and greenery.- By - Saptopriya Ghosal
- Sep 25, 2026 / 1 MIN READ
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Gupta will oversee BHVL’s operations and growth strategy, including its hospitality portfolio and business expansion initiatives. His appointment comes as the company builds…- By - Saptopriya Ghosal
- Sep 25, 2026 / 1 MIN READ
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The next addition will be Wyndham Garden İstanbul Tuzla Marina on Istanbul’s Anatolian side. Expected to open in October 2026, the 93-room property will be positioned near…- By - Saptopriya Ghosal
- Sep 25, 2026 / 1 MIN READ
Article
The basic break-even formula remains Fixed Costs ÷ Contribution Margin. With fixed costs of ₹6 lakh, a 60% contribution margin requires ₹10 lakh in…- By - Vijetha Iyer
- Sep 25, 2026 / 9 MIN READ
From long-running family businesses to newer restaurants built around contemporary Indian food, these destinations show how Indian cuisine is finding…- By - Vijetha Iyer
- Sep 25, 2026 / 8 MIN READ
Whether a bar is celebrity-owned or independently founded, the fundamentals remain remarkably similar on a strong concept, good food and drinks,…- By - Nusra
- Sep 24, 2026 / 10 MIN READ
The restaurant can therefore make the hotel part of the local food and lifestyle conversation.- By - Vijetha Iyer
- Sep 23, 2026 / 6 MIN READ
According to the 2025 What India Is Drinking report, based on 125 bars across 17 cities, the Negroni was the country’s most popular gin cocktail.- By - Vijetha Iyer
- Sep 22, 2026 / 7 MIN READ
What's Hot
But with FSSAI already taking enforcement action around the use of analogue products as paneer, the country's restaurant industry has a clear…- By - Saptopriya Ghosal
- / 12 MIN READ
The brands that understand how to connect the two could turn their most recognisable dishes into products with a life far beyond the dining table.- By - Saptopriya Ghosal
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The next time a familiar restaurant name appears on a grocery shelf, it may represent more than a new product. It could signal that the restaurant is…- By - Saptopriya Ghosal
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The next successful restaurant product may therefore not begin on a supermarket shelf. It could begin with a chef testing a new recipe during a busy…- By - Saptopriya Ghosal
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The camera may be part of the modern restaurant journey, but the food still has to earn the customer's next bite.- By - Saptopriya Ghosal
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People
He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.- By - Vijetha Iyer
- Sep 21, 2026 / 9 MIN READ
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
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
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