Food and Beverage

Corporate life and global tourism creating room for expansion of hotels in the country.

To come up, a restaurant has to be a good brand. The brand comes down to menu and adds value to your restaurant.

Restaurants that survive the shakeout face new challenges in market constantly.

Hyderabad being a melting pot of old and new, the cuisine easily blends in.

An Interview with Devika Keer, Marketing Manager, Cafe Mangii.

Eating has propelled the restaurant industry towards a development pace and has evolved from an occasion driven activity to an occasion in itself.…

The American and Italian joints have realised the need to Indianise western cuisines, and develop a local range to blend with their originality and…

People are becoming more choosy and trendy with time; instead of a simple chai or coffee, they now experiment some new blend and drinks.

With wider exposure to food-related media and acceptance of the consumer for ethnic and gourmet cuisines, the existing food services players are…

The difficulty in identifying consumer preferences triggered the emergence of hybrid theme in terms of formats, cuisines, menu, ingredients and…