Negroni Gets a New Indian Makeover
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.
"Vegetarian Dining is Overshadowed by Other Concepts," says Rahul Lunawat
He entered hospitality in 2017 with The Bangalore Cafe and gained hands-on experience across restaurant operations.
How Restaurants Can Make Every Ingredient Work Harder
In today’s competitive market, smarter ingredient utilisation is not just about reducing waste, it is about improving margins, increasing efficiency…
Why Occasion Matters to Restaurants
For restaurants, this means the occasion is becoming just as important as the food. Every visit has a different purpose, and each one brings a…
Why Spaciousness Is Becoming More Valuable Than Opulence
The logic was simple: if guests could see what you spent, they'd feel the value of it.
Experience Over Discounts: Why India's Leading Restaurateurs Believe Loyalty Can't Be Bought
While discounts remain one of the fastest ways to attract attention, several leading restaurateurs believe they are no longer a sustainable strategy…
Beyond Fusion: The Mizu Way
First launched in Worli in 2017, Mizu evolved through challenges, including the pandemic, before reopening stronger in Bandra in 2020, redefining…
Why Travel is the New Restaurant Strategy
Restaurants in turn are evolving beyond places to dine; they are becoming curated journeys that transform destinations into dishes and experiences…
Commercial LPG Back to Normal: Will Diners See Lower Menu Prices?
Alongside the improved supply, the price of a 19-kg commercial LPG cylinder has been reduced by Rs. 183.50 across major cities, effective July 1,…
Why Convenience Has Become Hospitality’s Most Valuable Luxury
The shift is evident in the restaurant industry, where nearly 75% of all restaurant traffic now comes from off-premises channels such as takeaway,…
"We Wanted to Break the Perception That Italian Food Has to Be Fine Dining,” says Chef Afshaa Rajqotwala
Founded by sisters Chef Afshaa Rajqotwala and Nousheen Rajqotwala, Pomodoro was built on a simple idea: serving authentic, approachable Italian food…
Skope Kitchens Targets 75 Kitchens by Year-End, Expands Across Key Indian Markets
Founded by Arvind Krishnan and Tom Mathew, the Bengaluru-based Skope Kitchens provides shared kitchen infrastructure, technology, staffing, and…
Why Operational Discipline Wins Over Creativity in Restaurants
As India’s restaurant market moves toward ₹10.7–11.1 lakh crore by 2030, the long-term winners will not be the most creative brands, but the most…
How Table Placement Shapes Spending in Indian Restaurants
Well-designed spaces can lift spending by as much as 18–35%. Booths and corner tables, for instance, create a sense of privacy, making customers more…
Rising Heat, Rising Costs: How LPG Price Hikes Are Reshaping India’s Restaurant Kitchens
The recent LPG price hike, driven by rising global oil prices amid the escalating West Asia conflict, has pushed the cost of a 19 kg commercial…

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