Burger King India Celebrates 500+ Restaurants, Strengthening Its Presence Across the Country

Elan Epic in Gurgaon has added a new name to its growing food and beverage mix with the arrival of Imperial Spice, a multi-cuisine restaurant originally established in Connaught Place, New Delhi.

With this opening, Elan Epic now offers 19 dining options under one roof, reinforcing its position as a leading F&B destination for Gurgaon’s expanding consumer base. The addition of Imperial Spice marks a significant development, as the restaurant is known for its curated cuisines and signature flavors that have long attracted a loyal customer base in Delhi.

By expanding to Gurgaon, Imperial Spice aims to tap into a market that is increasingly seeking premium yet diverse dining experiences in mixed-use retail destinations. For Elan Epic, the move strengthens its portfolio of restaurants catering to varied consumer preferences, from casual dining to fine dining formats.

The opening highlights the continuing trend of established Delhi restaurants expanding to emerging hubs like Gurgaon, where consumer spending on dining out remains strong across both weekday and weekend traffic.

abcoffee, one of India’s fastest-growing Grab & Go coffee chains, has expanded its footprint with the opening of a new kiosk at One World Center, Lower Parel. The launch reflects the brand’s strategy of bringing specialty coffee to high-footfall corporate and business hubs.

On its opening day, the kiosk served more than 450 cups, signaling strong demand for quick-service coffee among Mumbai professionals. The menu features abcoffee’s signature offerings such as Cappuccino, Americano, and Latte, along with popular extensions like Matcha and Boba beverages, catering to both coffee enthusiasts and those seeking alternatives.

“Our mission has always been simple: to make great coffee a part of people’s daily ritual,” said Abhijeet Anand, Founder & CEO, abcoffee.

The kiosk setup aligns with abcoffee’s functional design ethos — fast, efficient, and flavor-driven — making it convenient for commuters and office-goers. The brand’s mobile app supports pre-orders and provides daily exclusive offers, adding a digital edge to its retail presence.

Located at Kiosk D, Lobby Level, Tower 2B, One World Center, the outlet reinforces abcoffee’s vision to position itself as a go-to coffee destination for urban professionals.

The Orchid Hotel, Pune has announced the promotion of Shawn Subramanian to the position of General Manager – Sales, recognizing his track record of consistent performance and strategic leadership.

Previously serving as Head of Sales and Marketing, Subramanian played a key role in driving business growth, strengthening client relationships, and positioning the property as a leading eco-conscious luxury hotel in Pune. His leadership has been integral to achieving revenue stability and expanding the hotel’s customer base across priority markets.

In his new role, Subramanian will oversee the sales function with a focus on expanding business opportunities, building stronger partnerships, and driving sustainable growth in alignment with The Orchid Hotel’s philosophy of “Delighting Guests, Naturally.” His appointment is expected to further reinforce the property’s appeal to both business and leisure travelers.

Subramanian said, "It is an honor to take on this new role at The Orchid Hotel, Pune. I look forward to continuing our growth journey, strengthening our brand presence, and creating meaningful experiences for our guests and partners."

The leadership team at The Orchid Hotel, Pune has expressed confidence that Subramanian’s expertise in hospitality sales will support the hotel’s long-term growth trajectory.

Accor has announced the appointment of Kinshuk Shrivastava as Cluster Director of Revenue, responsible for overseeing Novotel Pune Nagar Road and Novotel Imagica Khopoli.

With more than a decade of experience in revenue strategy and hotel operations, Shrivastava brings expertise in forecasting, competitive benchmarking, data analytics, and yield management. In this role, he will lead strategic initiatives to strengthen revenue performance and business outcomes across both properties.

Before this appointment, he was Cluster Revenue Manager at Hyatt Pune and Hyatt Place Pune. His career includes leadership roles at Novotel Ahmedabad, Hyatt Place Hyderabad, Hyatt Regency Dubai Creek Heights, The Leela Ambience Gurugram, Le Meridien Jaipur, and Vivanta by Taj – Surajkund.

Shrivastava holds a degree in Hotel Management from IHM Meerut and is Tableau Desktop Qualified, with certifications in data science foundations. His background reflects a strong focus on analytics and collaborative leadership—skills that will be central to his mandate at Accor.

Anant Leekha, General Manager, Novotel Pune Nagar Road, said, "We are delighted to welcome Kinshuk to our leadership team. His proven track record in revenue management and strong analytical capabilities will be instrumental in driving strategic growth and business optimization for both properties. We look forward to his contributions as we continue to deliver exceptional value and guest experiences."

Outside of work, Shrivastava is passionate about reading and enjoys exploring a wide range of literary genres.

Bengaluru-based restaurant chain Nandhini, known for its Andhra cuisine, is set to open one of its largest outlets yet on 10 September at St. Marks Road. Spread across 6,000 sq. ft. with a 250-seat capacity (200 indoors and 50 outdoors), the new outlet represents the brand’s most ambitious expansion in recent years.

The interiors, developed by Reshma Raju and Nishant Raju of Abstract Design Studio, combine contemporary elements with traditional influences. Drawing inspiration from Bengaluru’s T2 Airport and the city’s “Garden City” identity, the design emphasizes sustainability and fine-dining aesthetics. St. Marks Road is the second outlet to adopt this new design approach, which the brand plans to implement across future locations.

Operational highlights include two private dining spaces — Sambhavam with seating for 40–50 guests, and Sannidhi with 15 seats — to cater to private gatherings. Other customer-focused initiatives include a “biryani bell ritual,” where a bell signals the arrival of a fresh dum biryani batch, and Polaroid giveaways to capture dining memories.

The food menu continues to feature Nandhini’s signature dishes such as Andhra Meals, Chilli Chicken, and Nellore Biryanis. For this outlet, exclusive additions include Gunpowder Popcorn, Mudda Pappu Avvakaya Annam, Paneer Ghee Roast Biryani, Appam with Mutton Chops, Mutton Shorba, Coriander Chicken, Nalagonda Mutton Roast Biryani, Bheemavaram Leg Roast Biryani, and Godavari Prawns Biryani.

The St. Marks Road outlet also introduces an updated beverage program. Guests will have access to beer on tap, featuring Kingfisher Premium, Heineken Silver, Toit Tin-Tin Wit, and Toit Basmati Blonde. Alongside, a new cocktail menu with seven Nandhini-special creations has been designed to complement the Andhra flavors.

“Our vision is to redefine the fine-dine Andhra experience,” the Nandhini team stated. “With St. Marks Road, we’re bringing together everything our loyal guests love — authentic Andhra flavors, warm hospitality, and a legacy they trust — while giving it a modern, premium setting. This outlet is a key step in our larger journey of expanding across India and the world.”

Currently operating 18 outlets in Bengaluru and one in Mysore, Nandhini is working toward an expansion plan of 50 outlets across India. Target markets include Chennai, Pune, Mumbai, and Delhi, with international expansion planned for Dubai, Sydney, Singapore, Malaysia, and London.

The new St. Marks Road opening signals the brand’s shift toward larger-format outlets, updated design language, and beverage innovation — all part of its strategy to strengthen market leadership in Andhra dining while preparing for national and global growth.

Hyderabad’s dining market, traditionally known for its biryanis, is broadening with new entrants that highlight the depth of Indian cuisine. Among them, SALT, a restaurant group with established outlets in Chennai, Bengaluru, and Pune, has now launched its second Hyderabad outlet. Positioned as a fine dining destination, SALT is building a reputation for presenting Indian culinary heritage through a modern lens.

“Indian Food Made Interesting,” the brand’s approach combines traditional recipes with updated cooking methods. Chef Balachander, who leads the kitchen, emphasizes regional authenticity while applying creative techniques. “This marks a significant step in our journey to retain the love for Indian dining by fusing our traditional recipes with innovation. We have made another warm space where every plate becomes a storyteller,” he says.

The restaurant’s menu has been designed to span regional cuisines across India, covering categories such as chaats, soups, grilled items, small plates, curries, and biryanis. Items include Millet and Nacho Salad, Tak-A-Tak Chilli Paneer, Butter Chicken Lollipops, Alleppey Fish Curry, Galouti Kebab, and Masaledar Prawn Biryani. A complementary mocktail selection incorporates local and global influences, with options like Kala Khatta, Mighty Mai Tai, Turmeric Maple Hot Toddy, and Berry Shower.

SALT differentiates itself by revisiting familiar Indian dishes and presenting them with updated preparation styles and contemporary plating. The result is a mix of recognizable regional flavors presented in a format designed to appeal to today’s diners.

The Hyderabad outlet reflects the same attention to design seen in other SALT locations, offering an environment with muted colors, natural finishes, and understated lighting. The intent is to create a neutral, warm backdrop where food and service remain the focal point.

By entering Hyderabad, SALT continues to grow its network in metro markets, aiming to balance brand consistency with local appeal. With its new outlet, the restaurant is adding to the city’s evolving dining landscape while reinforcing its positioning as a modern Indian dining brand rooted in regional heritage.

Sterling Holiday Resorts has introduced a new destination dining format at its Wayanad property with the launch of The Malabar. The concept focuses on Kerala’s culinary heritage by highlighting heirloom recipes, contextual storytelling, and service rituals designed to drive premium recall and higher on-property spending. Unlike traditional buffet-led models, the restaurant is structured as a fine-dining space with a compact, curated menu that emphasizes authenticity and aims to convert resort footfall into reservation-led demand across multiple dining occasions.

The launch was staged as an immersive cultural experience, beginning with floral décor and rangoli at the entry, followed by a puja and ribbon-cutting ceremony. Guests were also offered a terrace Theyyam performance from northern Kerala, a guided spice garden tour, and an evening dining service accompanied by live music and Sufi influences. This format highlights Sterling’s culture-forward operating approach, combining experiential elements with dining to justify premium pricing, create upsell potential, and build stronger guest loyalty through word-of-mouth. The objective is to position The Malabar as a signature dining address in Wayanad while reinforcing Sterling’s F&B strategy.

The menu balances operational efficiency with depth in regional flavors. Signature dishes include Chemeen Biryani, Erachi Puttu, Malabar Mango Cloud Fish, and Koonthal Nirachathu, along with less commonly available recipes such as Chakka Pathiri Nirachathu. Vegetarian offerings such as Koon Curry, Raw Jackfruit Cutlets, Mathanga Erissery, and Cheera Parippu Curry have been given equal attention to ensure broader dietary inclusivity without diluting the regional focus. Dish presentation is integrated with origin-based storytelling at the table to enhance guest engagement and strengthen premium positioning.

“The Malabar was built on the voice of our guests. Insights from 4,200 reviews and reorder patterns showed us that 45 percent were actively searching for heirloom Kerala dishes but couldn’t find them, and many remembered the view of Wayanad but not the meal. That disconnect, in a Rs 700+ crore fine-dining market with no regional leader, became our opportunity. The Malabar answers with authentic recipes, theatrical service, and a fine-dining format that creates recall and loyalty. For Sterling, this is not just about food, it’s about transforming dining into a strategic asset that elevates every destination we serve. To dine here is to step into theatre of sea, spice and story,” said Dileep Nair, Head of Operations, Sterling.

This launch builds on Sterling’s broader strategy of developing regional dining formats, following the introduction of Amo Odisha at Sterling Puri. Both concepts indicate a shift from generic buffets to specialized dining experiences that leverage local sourcing, heirloom recipes, and cultural storytelling. With The Malabar, Sterling is positioning itself to strengthen its F&B revenue mix, enhance guest satisfaction, and establish a fine-dining benchmark for Kerala’s regional cuisine.

Botanix Resorts Pvt Ltd has announced the opening of its latest property, Shivalaya Resort by Botanix, located in Ghorakhal, Bhowali, Nainital. The boutique resort spans 1.2 acres in the Kumaon hills and is positioned as a retreat for leisure travellers, wellness seekers, and corporate groups.

The resort offers 25 rooms across categories including Deluxe, Executive, Premium, Luxury Suites, Deodar Suites, and Deodar Family Suites. Dining facilities include Panache, a multi-cuisine restaurant with indoor seating for 50 guests, along with 8 Alfresco, which serves a blend of local Kumaoni dishes and international cuisines.

Atul Vashisth, Managing Director, Botanix Resorts Pvt Ltd, said, “At Botanix, our vision is to create soulful sanctuaries that celebrate local landscapes and traditions. Shivalaya Resort by Botanix brings together Kumaon’s spiritual heritage, natural splendour, and authentic flavours, while staying true to Botanix’s ethos of warmth and sustainability amidst lush greenery.”

Shivalaya Resort is located against a Himalayan backdrop and combines contemporary amenities with experiences inspired by the Kumaon region. The property features an aviary with exotic birds, an observation deck with panoramic valley views, indoor games, sit-out spaces, and cultural programs such as Kumaoni folk dance and village experiences.

Facilities at the resort include a landscaped lawn, a mini banquet-cum-conference hall, a fully equipped gym, a heated indoor swimming pool, and a badminton court that doubles as a multi-sport facility.

Its location makes it convenient for guests to access several cultural and spiritual landmarks, including the Ghorakhal Golu Devta Temple, Neem Karoli Baba’s Kainchi Dham, and Kasar Devi Temple. Popular natural attractions such as Gagar Snow Viewpoint, Shyamkhet Tea Gardens, and lakes including Nainital, Bhimtal, Saat Tal, and Naukuchiatal are also within reach. Heritage trails in Mukteshwar and Jageshwar Dham, along with local Kumaoni cuisine such as Aloo ke Gutke and Bal Mithai, further add to the guest experience.

As part of its growth plans, Botanix Resorts will expand Shivalaya Resort by 2026 with 20 additional rooms, a modern banquet hall, and a party lawn, positioning it as a venue for weddings, retreats, and social gatherings. This launch supports Botanix Resorts’ long-term goal of opening 11 botanical-themed properties across North India, building on its existing portfolio and focusing on sustainable, wellness-driven hospitality.

My Menu, a global restaurant technology company serving over 4,500 restaurants and 600 hotels across 70 countries, has announced the launch of a commission-free reservations and table management system. The service will be provided at no cost to 5,000 restaurants worldwide, positioning the platform as a disruptor in a market long dominated by high-fee reservation providers.

For many independent and mid-sized restaurants, commission charges and subscription models have become a significant operating expense. My Menu’s new system enables restaurants to manage bookings, improve table turnover, cut down on no-shows, and build customer loyalty—all without fees.

"During the COVID-19 pandemic, we offered free contactless menus to keep restaurants and their staff safe,” said Abhishek Bose, CEO & Founder, My Menu. “That goodwill took us from 300 to more than 4,500 restaurant clients worldwide. Today, as restaurants face rising costs, labor shortages, and the pressure to bring in more guests, we’re stepping in again to help, this time with reservations.”

Partner restaurants will gain access to:

• Commission-Free Reservations integrated with Google, Swiggy, and EazyDiner.

• Advanced Table Management Tools to optimize seating and potentially double covers per meal period.

• Guest CRM and Marketing Features to drive repeat visits through personalized experiences and insights.

• Full Support with setup, installation, and remote training included.

• Sustainability Commitment, with My Menu planting one tree for each restaurant that joins, contributing to the My Menu Forest.

The system is available to casual dining and full-service restaurants operating multiple meal periods, such as lunch and dinner. Quick-service restaurants typically do not qualify since they rely less on reservations.

According to Bose, this launch is as much about supporting the restaurant ecosystem as it is about technology. "This is about more than technology,” he added. “We owe our success to the restaurant community, and it’s only fitting that we help them thrive in return. The more restaurants succeed, the more the entire dining ecosystem wins.”

Industry analysts suggest that this move could create pressure on established reservation platforms that rely on commission-based revenue models. By offering a free alternative, My Menu may shift competitive dynamics and give restaurants greater control over their guest management and profitability.

Mezzo Mambo, a new Mediterranean mezze-focused restaurant, has opened in the M Block Market, GK 2. Founded by Joydeep Singh, the restaurant takes inspiration from the Silk Route, a historic passage that shaped food traditions and cooking techniques across cultures.

The concept pays homage to this heritage through a menu built around mezze dining, where each dish reflects influences from frontier cooking to Middle Eastern ingredients. The kitchen is led by Chef Megha Kohli, who draws on traditional methods and personal culinary experiences to create dishes that highlight familiar yet globally inspired flavors.

“I’ve been in the business of creating restaurants for 25 years now, and after co-founding restaurant connections such as The Wine Company, Yo China, Whisky Samba & Antares, I have now founded a new company called New Gen Power Hospitality, which owns Mezze Mambo. This company is spearheaded by the young, dynamic team of Megha Kohli, Jaiman Singh and Shivangi Seth, who have brought in their fresh ideas and energy and I look forward to guiding them and creating new restaurants both within India and internationally,” said Singh.

He added, “With Mezze Mambo, we wanted to open a niche, intimate restaurant with Mediterranean cuisine paired with great cocktails & music. I felt that there was a gap in the market for such a space and that there is an audience who would appreciate and enjoy what we have built.”

The design, conceptualized by Freddy Birdy, aims to distinguish the restaurant across its two levels. The ground floor features ceilings in pink and gold tones, creating a lively aesthetic, while the upper level uses red ceilings to build a stronger club atmosphere. Elements such as smoky mirrors, tea lights, stained antique frames, and a mural on the balcony further shape the restaurant’s identity as a space for dining paired with music and nightlife.

With Mezzo Mambo, Singh and his team are positioning the restaurant as both a neighborhood dining destination and a niche entry in Delhi’s Mediterranean food space.

The 25th edition of the National Stree Shakti Award Ceremony was recently held at the Constitution Club of India in New Delhi, bringing together leaders, policymakers, and social influencers for a milestone moment. Organized in association with Gantavya Sansthan, led by Dr. Arvind Kumar Tyagi, the event recognized 75 women who have made significant contributions across sectors such as entrepreneurship, leadership, arts, education, and social development.

More than 150 guests attended the ceremony, which was graced by key dignitaries including Shri Sunil Shastri (Former MP & Minister), Shri Vijendra Gupta (Speaker, Delhi Vidhan Sabha), Shri Arjendra Singh Lodhi (MP, Lok Sabha), Smt. Mamta Mahanta (MP, Rajya Sabha), Shri Mangatram Singhal (Former MLA & Minister), Shri Rajkumar Bhatia (MLA, Adarsh Nagar), Shri Durgesh Pathak (Former MLA), and Shri Sanjeev Patjoshi (IPS).

Alongside the awards, the evening featured cultural performances that reflected India’s diverse heritage and provided an engaging setting for the recognition of women changemakers. A distinctive element of the event was the curation of bespoke gift boxes by The Hazelnut Factory, created exclusively for attending guests.

“At The Hazelnut Factory, we believe gifting is more than an exchange; it’s a way of sharing stories and values. Partnering with Gantavya Sansthan to celebrate these extraordinary women is our tribute to their courage, creativity, and spirit of empowerment,” said Ankit Sahni, Founder, The Hazelnut Factory.

The ceremony closed with a networking session, giving attendees an opportunity to build connections while reinforcing the broader theme of women’s empowerment and collaborative growth. For the hospitality and retail sectors, the event was an example of how thoughtful curation and partnership can enhance formal gatherings by creating memorable touchpoints for participants.

Ironhill India, the world’s largest microbrewery chain, has introduced a new dining format called The Alchemy Table. The first edition was held earlier this week at Ironhill Marathahalli, bringing together a small group of food enthusiasts, influencers, and beer lovers for an evening of chef-curated pairings, interactive storytelling, and a closer look at the brewing process.

The event was led by Chef Syamal Raju Annamneedi, Corporate Chef at Ironhill India, and Soundera Rajan, Corporate Brewmaster. The duo walked guests through a structured tasting session, combining signature and upcoming craft brews with a specially designed multi-course menu. Each dish was presented in small, focused portions, with the intent of highlighting flavors that complemented the beer selections while showcasing the role of umami in enhancing the overall experience.

In addition to the curated menu, guests participated in an interactive session with the chef and brewmaster, touring the brewery and learning about brewing techniques, ingredient sourcing, and pairing strategies. The session positioned The Alchemy Table as more than a meal, framing it as an immersive platform where brewing and gastronomy intersect.

The evening's design reinforced this positioning. Table settings incorporated gold accents, wood, candles, and celestial-inspired motifs, while hops used in the beers were displayed with detailed placards. Service was structured to ensure smooth transitions between courses and pairings, creating a guided dining format centered on knowledge-sharing as much as consumption.

Teja Chekuri, Managing Partner, Ironhill India, explained, “With The Alchemy Table, our vision is to go beyond dining and create an immersive experience where every dish is thoughtfully paired, every pint reflects our spirit of innovation, and every interaction deepens appreciation for the craft. Having built the world’s largest brewery, we’ve seen firsthand how food and beer can spark connection and conversation. The response has been incredible, and we look forward to curating this experience month after month.”

The second edition of The Alchemy Table will be held on September 20 and 21, 2025, at Ironhill Marathahalli and Ironhill Kanakapura. It will feature new brews, fresh pairings, and updated menus, reinforcing Ironhill India’s positioning as a brand focused on experiential dining and innovative hospitality formats.

Kolkata’s dining scene expanded today with the launch of La Vanakam, a vegetarian restaurant founded by Radhika Jalan and Anshika Jalan, positioned at 10, Wood Street (behind Pantaloons). The outlet, spread across 1,000 sq. ft. with a seating capacity of 40, has been designed to balance nostalgia and modern comfort. The interiors feature traditional wall art, hand-painted murals, terracotta-inspired lighting, and patterned tiles, aimed at creating a familiar yet contemporary dining atmosphere suitable for varied occasions.

La Vanakam’s menu integrates South Indian staples with North Indian favourites and popular street foods. Offerings range from Podi Tatte Idli, Chilli Oil Cheese Dosa, and Malabar Paratha with Chettinad Curry to North Indian dishes such as Shyam Savera Kofta and Dal Makhani. Its street food lineup includes chaat, kachori sabzi, puchkas, and vada pav.

A distinguishing factor is the restaurant’s 100 percent vegetarian model, with an extensive no onion–no garlic menu to serve Jain consumers and diners with dietary preferences, without limiting variety.

“We wanted to create more than just a restaurant—we envisioned a place where food memories are made and families can dine together comfortably and affordably,” said Radhika Jalan, Co-Founder.

The founders emphasize consistency and authenticity in their approach. Most produce is procured locally, while essential ingredients are sourced directly from South India to maintain traditional flavours. “Consistency and quality are cornerstones of the La Vanakam promise. We want every visit to feel as comforting as the last,” added Anshika Jalan.

Designed to cater to different dining needs, from breakfast to corporate lunches and family dinners, La Vanakam positions itself as a versatile vegetarian dining destination in Kolkata.

Swiggy Limited, India’s leading on-demand convenience platform, has expanded its Food on Train service to more than 115 stations across 28 states and union territories. The move strengthens rail dining options for passengers, who traditionally rely on pantry cars or local stalls.

Deepak Maloo, VP – Food Strategy, Customer Experience & New Initiatives at Swiggy, said, “Food has been an important part of the overall train travel experience and Swiggy is committed to make this a memorable one. Passengers no longer have to rely only on pantry cars or hurried snack runs at stations for their meals on trains. With Food on Train, Swiggy brings fresh, quality meals right to their seats, whether it’s a scenic halt in Madgaon or a quick stop in Jodhpur. And with our ‘Order for Others’ trend, we are seeing how food is becoming a way for families and friends to share love during journeys, especially as the festive season sets in.”

The service is designed for PNR-based seat delivery, running daily from 6:00 am to 11:00 pm, covering major college towns, temple cities, and tourist destinations.

As part of its latest rollout, Swiggy added 15 new stations, including Madgaon, Mangalore Junction, Ernakulam Junction, Tirupati, Kurnool, Rajahmundry, Ahmednagar Junction, Rani Kamalapati Railway Station, Nagda Junction, Palanpur Junction, Chhapra Junction, Gonda Junction, Sawai Madhopur Junction, Jodhpur Junction, and Jalandhar.

A significant trend has emerged in which families and friends use Swiggy’s “Order for Others” feature to send meals to travelers. This currently makes up 14 percent of Food on Train orders, with lunch being the most preferred slot. Dishes such as vegetarian thalis, rice bowls, fruit plates, and sandwiches dominate these orders, highlighting a preference for comfort food. Cities including Vijayawada, Salem, Warangal, Nagpur, Thrissur, and Nellore contribute almost one-fifth of such requests.

To align with regional demand, Swiggy is also offering local festive favorites. Passengers can order meals like Malvani fish curry along the Konkan route, Kerala Sadya in Kochi, Mangalorean gravies, Goan rice plates, Gujarati thalis, and Rajasthani specialties.

To place an order, passengers can open the Swiggy app, search for “Train,” enter their PNR, and choose from restaurant menus available along the route. Meals are delivered directly to their seat, even during short station halts. With this expansion, Swiggy is positioning itself as a major service provider in the hospitality and travel retail segment, bridging the gap between restaurant-quality dining and long-distance rail journeys.

TreeHouse Hotels has announced the signing of its newest property — TreeHouse Exotic Ekaant Forest Resort, Corbett — scheduled to open in Q4 2026. Spread across five acres near Jim Corbett National Park, the upcoming destination is designed as an experiential retreat built around wellness, nature-led activities, and curated dining.

The name Ekaant, meaning solitude, underscores the concept of the resort. Surrounded by dense forests close to the Jim Corbett Tiger Reserve, the property has been envisioned as a place for travelers to step away from city life and reconnect with natural surroundings.

Planned offerings include nature-inspired accommodation with rustic design elements, wellness programs rooted in traditional practices, curated dining spaces, banquet facilities, and outdoor experiences such as guided trails with naturalists, yoga sessions under forest canopies, and stargazing. Corbett, India’s first national park, provides the setting. Spread across 520 square kilometers, it is home to tigers, elephants, leopards, and more than 600 bird species, continuing to attract wildlife enthusiasts, photographers, and leisure travelers.

Karan Tiwari, Owner, TreeHouse Exotic Ekaant Forest Resort, said, “With Ekaant, we wanted to create more than just a resort — we wanted to create an extraordinary experience in the wilderness. Ekaant allows you a reset from the usual, an escape from the bustle of the city with unspoilt access to nature complemented with comfort and luxury. Guests can expect immersive, peaceful and a one of a kind getaway here.”

Jayant Singh, Founder, TreeHouse Hotels & Resorts, added, “It is a pleasure to partner with someone who understands nature and has been part of the eco-systems from birth and understands the importance of curating experiences which are one with nature. Exotic is our premium brand with it we plan to provide luxury experiences.”

Once operational in late 2026, TreeHouse Exotic Ekaant Forest Resort is expected to strengthen the group’s premium portfolio and position itself as a landmark destination for nature-integrated luxury travel within drivable distance of the NCR region.

The Burger Company, one of India’s fastest-growing burger brands, has rolled out TBC PICO, a micro-QSR franchise format aimed at making food entrepreneurship more accessible. With an all-inclusive investment of Rs 7.89 lakhs plus taxes and a footprint of just 80-100 sq ft, the model is positioned as one of the lowest-cost entry points into India’s quick-service restaurant (QSR) sector.

Unlike traditional formats, PICO requires 60 to 80 percent lower investment. The package covers franchise fees, kitchen machinery, billing systems, branding, fit-outs, launch marketing, training, and opening-day stock, enabling franchisees to start operations immediately without hidden costs.

Neelam Singh, Founder and CEO, The Burger Company, said, “We recognized the immense potential of the PICO format and how it addresses what’s been holding back food entrepreneurship in India, namely the massive capital barrier. By adopting this innovative micro-QSR model, we’re able to put the power of our established, profitable burger business into the hands of every ambitious Indian.”

The menu has been optimized using historical POS data to focus on high-performing items, including popular veg and chicken burgers, signature fries, sandwiches, momos, and beverages. With an average fulfilment time of 4-5 minutes, the model reduces ingredient inventory by nearly 40 percent, while improving cross-utilisation and maximising revenue per square foot.

The company projects monthly revenues of Rs 3-4 lakhs with returns in 8-12 months. PICO targets diverse segments—first-time entrepreneurs, working professionals seeking side income, small-space owners in high-footfall areas, and kiosk operators looking for brand strength.

India’s QSR industry is growing at nearly 20 percent CAGR, with micro-QSR formats expected to contribute 25-30 percent of new openings by 2030. Rising real estate costs and consumer demand for fast, efficient formats are driving this shift. The Burger Company plans to open 500 PICO outlets across India in the next three years, focusing on malls, food courts, transit hubs, corporate parks, and street-side locations.

Elior India, part of France-based Elior Group, has announced a majority acquisition of Platos, a cafeteria management company founded in 2019 by Arjun Subramanian and Raj Jain. The move strengthens Elior’s position in the Indian institutional dining market by integrating its food service expertise with Platos’ technology-driven cafeteria solutions.

Platos, originally launched as a cafeteria-tech platform, has since evolved into a digital and aggregation model, working with food brands and institutional caterers to provide corporates with more choice and flexibility. Currently operational across seven cities, its technology platform already has a presence PAN India.

The integration is expected to transform workplace dining by combining Elior’s scale and culinary standards with Platos’ digital innovation. The result is a unified platform that manages food preparation, vendor compliance, digital operations, and employee engagement for corporates, while providing employees with a streamlined app-based dining experience.

Rohit Sawhney, CEO, Elior India, said, “Institutional dining in India is at a turning point. Clients no longer evaluate partners on food alone; they want transparency, accountability, and technology that makes workplace dining seamless. With Platos joining the Elior family, we are shaping more transparent, trusted, and engaging dining ecosystems for workforces across the country. And with Elior’s global expertise and scale, we are uniquely placed to deliver these outcomes with consistency and trust.”

Raj Jain, Co-founder, Platos, added, “We started Platos to simplify workplace dining, from meal ordering to subsidy management. Over time, we’ve grown into a digital and aggregation platform trusted by leading corporates, bringing greater flexibility and choice. Partnering with Elior is an exciting step; it gives us the scale to grow faster and the opportunity to reimagine workplace dining. With Elior’s culinary strength and our technology, we can redefine cafeteria experiences for the future of work.”

Elior and Platos project to serve over 1,50,000 meals daily across 150-plus establishments by 2026, a significant leap for the digital-first dining model in India. The roadmap includes advancements in pre-ordering systems, cafeteria analytics, and sustainability-focused initiatives aimed at reducing food waste and increasing operational efficiency.

For corporates, the alliance signals greater reliability and efficiency in managing workplace dining. For employees, it ensures better choice, quality, and consistency. For the industry, it highlights a clear shift toward integrated, scalable, and technology-led dining solutions. Elior brings global standards and operational depth, while Platos contributes proven digital innovation. Together, they aim to set new benchmarks in institutional dining, blending taste, technology, and trust for the evolving workplace.

Indore’s dining scene has gained a new addition with the opening of PINCODE by Kunal Kapur at High Street Apollo. The concept, backed by Apollo Creations Pvt. Ltd. and led by Kushagra Agrawal, Nirmal Agrawal, Arnav Agrawal, and Anil Agrawal, marks another step in positioning the city as a hub for modern food experiences.

PINCODE is designed to present Indian cuisine with a balance of authenticity and contemporary style. The menu reflects Chef Kunal Kapur’s approach to showcasing regional dishes in a refined manner, combining traditional flavors with modern presentation.

The restaurant, already established in the UAE, enters the Indian market with Indore as its latest location. By opening at High Street Apollo, a retail and lifestyle destination, PINCODE aims to attract a diverse customer base, ranging from families to young professionals seeking a quality dining experience in a modern setting.

The entry of celebrity chef-led brands into tier-2 cities like Indore signals the growing demand for curated dining concepts outside of metro hubs. With strong backing from Apollo Creations and the culinary vision of Chef Kapur, PINCODE positions itself as both a lifestyle dining space and a brand that bridges tradition with modernity.

Radisson Blu Pune Kharadi has unveiled Highdive – Rooftop Bar and Social Terrace, a new dining and social destination designed to offer panoramic views of the city alongside curated food and beverage experiences. Positioned as a premium evening venue, Highdive combines rooftop architecture, global cuisine, and a contemporary bar program.

The rooftop space is divided into three zones: the Upper Deck, offering city-wide skyline views; the Lower Deck, with alcove-style seating and copper-lit details; and the Jewel Box, which serves as the focal point, featuring a modern chandelier installation, an open kitchen, and a full-service bar.

The food program is designed around global influences presented with an Indian connection. Signature offerings include Mozzarella Chaat, Porcini Mushroom Arancini, Clover Smoked Bhuna Ghost, and wood-fired sourdough pizzas. Desserts include dishes such as Rabri Gajar Halwa Roulade. The menu is paired with premium craft beers, tap beers, and a specialized cocktail list.

The bar menu focuses on experiential cocktails with signature serves such as Smoke Therapy, Aroma Therapy, and Curry Leaf Martini. Each is presented with emphasis on sensory engagement through smoke, aroma, and garnish.

Pankaj Saxena, Area General Manager – West India, Radisson Hotel Group, South Asia and General Manager – Radisson Blu Pune Kharadi, said, “Highdive – Rooftop Bar & Social Terrace is more than a rooftop. It is a vantage point where global flavours, golden lights, and heartfelt hospitality rise together above Pune’s skyline. It is our newest altitude — a space where the city itself seems to ascend.”

Highdive is positioned as a venue for high-frequency dining and social occasions, with design and menu curation tailored to suit both residents and visitors in Pune. The addition reflects Radisson Blu Pune Kharadi’s continued investment in diversified F&B offerings, aligning with consumer demand for premium casual and experiential dining destinations in urban markets.

Waayu, India’s only zero-commission food delivery platform built on ONDC, has launched a set of breakthrough technology milestones designed to redefine restaurant growth and customer experience. 

Waayu is redefining restaurant technology with a suite of innovations. Its QR-based contactless ordering system streamlines dine-in, while an AI-powered onboarding tool enables restaurants to launch on the platform in just 10 minutes—far quicker than the industry standard of 24 hours. 

At the core lies a next-generation POS system that unifies marketing, procurement, delivery, loyalty, and inventory into one ROI-driven ecosystem. Equipped with built-in analytics and campaign tools, it helps boost profitability while adapting seamlessly to QSRs, fine dining, cloud kitchens, and multi-outlet chains.

Beyond tech, Waayu has rapidly expanded to 13+ cities, onboarded 6,000+ restaurants, attracted over 1 million users, and now powers 2,000+ daily orders. Its ONDC Buyer App—offering access to more than one lakh restaurants and brands—remains the only zero-commission platform in the network, ensuring partners retain their margins. With swift rollouts in cities like Kolkata, Chennai, Mysuru, Visakhapatnam, Jaipur, Navi Mumbai, Thane, Kalyan, and Dombivli, Waayu is not only helping restaurants thrive but also making food delivery more accessible for customers nationwide.

Mandar Lande, CEO and Co-Founder of Waayu, said, “Waayu is built on the belief that restaurants should retain their revenues and their customers. With zero-commission delivery and innovations like AI-driven onboarding and an integrated POS, we are making growth faster, simpler and more profitable.”

Anirudha Kotgire, Managing Director and Co-Founder of Waayu further added, “Technology has always been our differentiator. And we remain focused to support the restaurants with our platform to enable them with the tools designed to grow their business.”

Waayu is strengthening its goal of establishing a sustainable and inclusive food-tech ecosystem by utilizing ONDC to develop future-ready solutions for restaurants and customers with these introductions and growths.

India remains the world’s largest producer of milk and spices and is among the top global producers of fruits, vegetables, poultry, and meat. The country’s agro-climatic diversity supports a vast raw material base, creating strong potential for food processing industries. With urbanization and shifting consumption habits, India’s food consumption is projected to reach USD 1.2 trillion by 2025–26, underscoring its position as one of the fastest-growing markets globally.

The food ingredients sector is expanding in line with changing consumer behavior. Rising disposable incomes and health-focused choices are driving a compound annual growth rate (CAGR) of 6.7 percent. Within this, the specialty ingredients market is forecast to reach USD 8.3 billion by 2033. Clean-label, plant-based, and functional ingredients are becoming central to new product development strategies.

India’s packaging sector is also evolving, moving beyond cost efficiency to value-driven innovation. Sustainability, automation, and compliance are emerging as priorities. With 75 percent of global buyers ready to pay more for sustainable packaging and 68 percent concerned about plastic waste, traceable and eco-friendly packaging is gaining traction. The Indian packaging market is projected to expand at nearly 11 percent CAGR, crossing USD 140 billion by 2029.

Against this backdrop, Informa Markets in India will host the 19th edition of Fi India, the country’s most comprehensive B2B platform for food and beverage professionals, alongside the 7th edition of ProPak India from 3rd to 5th September 2025 at India Expo Mart, Greater Noida. Together, the shows will bring over 15,000 professionals, 1,200 brands, and attendees from more than 50 countries, covering the full spectrum of food ingredients, processing, and packaging solutions.

Yogesh Mudras, Managing Director, Informa Markets in India, said, “As India’s food and beverage landscape undergoes a remarkable transformation, driven by a growing focus on health, wellness and functionality, platforms like Fi India and ProPak India 2025 are playing a significant role in accelerating this evolution. With consumers increasingly prioritizing nutritional benefits over conventional preferences, the functional food and beverage market in India is expected to rise from USD 6.20 billion in 2024 to USD 16.25 billion by 2033, at a CAGR of 11.30 percent. Fi India and ProPak India bring together leading innovators, solution providers, and thought leaders under one roof, enabling collaboration, knowledge-sharing, and business opportunities that align with the future of food. These co-located events are not just exhibitions; they are enablers of sustainable growth, technological advancement, and consumer-centric innovation.”

Fi India 2025 will showcase categories such as specialty and functional ingredients, stabilizers, texturizers, plant-based proteins, nutraceuticals, and natural extracts. Leading participants include Brenntag Ingredients India, IMCD, Synthite Industries, Azelis India, Symega Food Ingredients, Kerry Ingredients, Novozymes South Asia, Plant Lipids, Nexira, and Palsgaard A/S.

ProPak India 2025 will feature innovations in processing and packaging solutions, with participation from Goma Engineering, Harikrushna Machines, Wraptech Machines, Clearpack Automation, Sacmi, Serac Packaging Solutions, and others. Visitors are expected from leading companies such as Nestlé India, HUL, Dabur, Amul, PepsiCo, ITC Foods, Britannia, Tata Consumer Products, and Mother Dairy.

Highlights at Fi India 2025 include the Innovative Product Showcase, Fund Quest for start-up–investor networking, a Global Trend Zone curated with Mintel, live culinary demonstrations, and a 10-session conference programme featuring 25+ speakers. The event is supported by AFSTI Delhi, CASMB, AIFPA, HADSA, IBA, and SIB.

At ProPak India, attendees can explore the MSME Pavilion, participate in matchmaking initiatives, and attend live product demonstrations, with a focus on sustainable sourcing, clean-label adoption, and food security. The Fi India Awards will also return to recognize achievements in innovation, sustainability, and leadership across the food and beverage ingredients sector.

PizzaExpress has announced the opening of a new outlet at Oberoi Sky City Mall, Mumbai, strengthening its presence in one of the city’s key retail and lifestyle hubs. The launch is part of PizzaExpress’ broader expansion strategy in India, which emphasizes business development backed by capital investment, catchment analysis, and insights into the food and beverage market. With this opening, the brand’s visibility and market equity in Mumbai and other metro cities are expected to grow further.

The collaboration behind the project, the company stated its appreciation for the Oberoi Mall team — Sameep Pathak, Priyanka Parkar, and their colleagues — for their role in facilitating the launch.

In India, PizzaExpress restaurants are positioned as premium casual dining destinations. Each outlet features a consistent design language that incorporates contemporary layouts, comfort-focused seating, and warm lighting to create a welcoming atmosphere. Alongside its design approach, the chain focuses on offering Italian cuisine with a modern interpretation. The new Oberoi Sky City Mall outlet has been developed as a high-frequency dining venue catering to families, groups of friends, and social gatherings.

Commenting on the brand’s direction, Gourmet Investments (Bharti Group), which operates PizzaExpress in India, said, “At Gourmet Investments (Bharti Group), we are deeply committed to bring world-class international cuisine to Indian audiences, blending global standards with local cultural resonance to create experiences for our guests that go beyond the plate and stay memorable.”

This expansion underscores Gourmet Investments’ approach to scaling global dining brands in the Indian market while aligning them with local consumer preferences and evolving dining trends.

ITC Hotels Limited has entered into definitive agreements with Silvercastle Holidays and Resorts (India) Private Limited for a 62-room property – Storii by ITC Hotels Wayanad Silverwoods. The resort is located alongside the Banasura Sagar Dam, a key tourist attraction in Wayanad, Kerala.

The existing hotel, which will operate as a conversion project, is set to undergo significant renovation before rebranding under the Storii by ITC Hotels portfolio. This development marks the debut of the Storii brand in Kerala and strengthens ITC Hotels’ footprint in the state, which now includes three properties in the pipeline.

Anil Chadha, Managing Director, ITC Hotels Limited, stated, “Kerala’s diverse landscapes and rich cultural heritage makes it a compelling destination for our loyalists. We are thrilled about our partnership with Silvercastle Holidays and Resorts and look forward to adding this experience to our Brand Storii’s portfolio.”

Benny John Kuppail, Managing Director, Silvercastle Holidays and Resorts (India) Private Limited, said, “We are delighted to be the first hotel of the Storii by ITC Hotels brand in Kerala and believe this new identity will give us the opportunity to showcase our rich and diverse history and simultaneously set a new benchmark for a sustainable and eco-friendly hospitality footprint in the state.’’

The Storii brand comprises a curated collection of boutique properties, focused on premium, intimate stays that cater to the evolving preferences of modern travelers. With this addition, ITC Hotels continues to expand its branded offerings across leisure and cultural destinations in India.

Currently, ITC Hotels operates more than 140 properties with over 13,000 keys across 90 destinations in India under six distinct brands: ITC Hotel and Mementos in luxury, Welcomhotel in upper upscale, Storii in premium boutique, Fortune in mid-market to upscale, and WelcomHeritage in heritage leisure.

The group has also set sustainability benchmarks, with 23 hotels certified LEED Platinum, the first 12 globally to receive LEED Zero Carbon Certification, and the first 9 to achieve LEED Zero Water Certification. In 2024, ITC Hotels became the first Indian hospitality group to be awarded the Leadership Award for Organizational Excellence by the US Green Building Council.

Harajuku Tokyo Café, one of India’s fastest-growing Japanese casual dining and QSR chains, has completed its first institutional funding round, raising Rs 19 crores through a structured investment. The round was led by Indian Angel Network (IAN) with participation from Samved VC, LetsVenture, and venture debt fund Capitar Ventures, aimed at supporting the brand’s aggressive growth plans. Additional capital is expected to be raised as part of the ongoing round.

The announcement follows Harajuku’s Mumbai debut at Jio World Drive, BKC, where Harajuku Tokyo Café and Harajuku Bakehouse opened in July 2025 to strong consumer response. The launch represents a key step in the company’s strategy to mainstream Japanese cuisine within India’s dining sector.

Founded in 2021 by Gaurav Kanwar, the brand has expanded quickly, reaching over Rs 30 crores in annual recurring revenue (ARR) with seven outlets across Delhi NCR and Mumbai. With expansion at the core of its strategy, Harajuku is targeting 90 outlets across 20 cities and Rs 200 crores-plus in revenue by 2027. The company has already signed Letters of Intent for 15 new locations in Delhi NCR, Mumbai, Ludhiana, and Chandigarh.

“This funding milestone strengthens our vision of democratizing Japanese cuisine in India,” said Gaurav Kanwar, Founder and CEO, Harajuku Tokyo Café. “What began as a passion project to make Japanese food accessible has evolved into a scalable business model that resonates with India’s evolving palate. With our Mumbai launch exceeding all expectations and this funding secured, we're positioned to become India's leading Japanese dining destination.”

Harajuku’s positioning combines authentic Japanese cuisine with immersive dining spaces. Its menu features jiggly pancakes, conveyor belt sushi, Naruto ramen, and Japanese cotton cheesecakes, while outlets are designed with Tokyo-inspired décor, manga libraries, and even robot DJs to create a differentiated customer experience.

The funding round was co-led by IAN investors including Hari Balasubramanian—an early investor in Wow Momos and Samosa Party—along with Uday Chatterjee, Pradeep Jai Singh, and Sri Prakash, who bring industry expertise and strategic networks. “Gaurav and his team have masterfully executed a complex concept – bringing authentic Japanese cuisine to the mass market while maintaining quality and creating genuine brand affinity,” said Balasubramanian. “Their attention to operational detail, from the central kitchen operations to the customer experience design, demonstrates the scalability we need to see in today’s competitive F&B landscape.”

Chatterjee added, “Having visited their outlets multiple times with family, I can attest to both the food quality and the unique dining experience they've created. Harajuku is a cultural bridge that makes Japanese cuisine approachable for Indian families while maintaining authenticity.”

Samved VC also co-led the round. Vivek Khare, Partner at Samved VC, explained, “I’ve always believed that the best investments come from the heart—and my heart has long been with this brand. I’m a regular customer, drawn back again and again by the flavors I love. But what truly sealed my decision was the founder’s infectious passion—for the food, the menu, the processes, the hygiene, the branding, and the vision for scaling. He lives and breathes every aspect of the business, and that energy is as irresistible as the cuisine itself.”

Early-stage platform LetsVenture, led by Shanti Mohan, also participated.

India’s food service industry is currently valued at about USD 51 billion and is projected to grow to USD 123 billion by 2033. Japanese cuisine is one of the fastest-growing categories within the international dining segment, driven by rising anime culture, increasing travel to Japan, and evolving consumer tastes. Harajuku is well-positioned to capitalize on this trend.

The company operates through two formats—full-service Harajuku Tokyo Café and quick-service Harajuku Bakehouse. A central kitchen in Delhi NCR handles 85 percent of food preparation, enabling consistency and quick service across outlets. The business already delivers strong unit-level margins, giving it a sustainable platform for expansion.

Harajuku also collaborates with Japanese chefs Asami Indo and Nariaki Higuchi to ensure culinary authenticity. Technology is integrated across operations, from AI-driven inventory management and loyalty programs to digital ordering and customer experience tools. The company is also extending its brand into packaged foods through its D2C vertical, KoiKoi Essentials, offering ramen kits, sauces, and frozen meals.

Marketing efforts have been boosted by organic social media traction, with its conveyor belt sushi and jiggly pancakes generating more than 3 million views. The brand has also been recognized with awards including Restaurateur of the Year (Restaurant India), Best Asian Specialty Casual Dining (NDTV Food Awards), Best Japanese Casual Dining (Times Food Awards), and Foreign Cuisine Restaurant of the Year (Indian Restaurant Awards).

Looking ahead, Harajuku plans international expansion, with franchise discussions already underway in the UAE and other markets with strong Indian diaspora demand. “Our vision extends beyond just restaurants,” said Kanwar. “We're building a Japanese lifestyle brand that encompasses dining, retail, and experiences. By 2030, when someone thinks of Japanese cuisine in India, we want Harajuku to be the first name that comes to mind.”

Asian Story by The Mayflower has entered India’s dining landscape with a new concept that combines Asia’s culinary heritage with contemporary flavors and experiential dining. The brand officially launched its flagship outlet in Pondicherry this August, located in the heart of White Town. The 2,000 sq. ft. rooftop restaurant, which seats 50 guests, offers views of the city alongside a signature cocktail bar focused on Asian-inspired mixology.

The brand’s philosophy is rooted in authenticity and creativity, sourcing premium ingredients such as herbs and spices that define each regional cuisine. The bar program complements the menu with cocktails infused with lemongrass, kaffir lime, yuzu, and pandan. Every element, from food plating to cocktail presentation, is designed to give diners a sense of exploration and discovery.

The menu spans the breadth of Asia, offering dishes inspired by Thailand, Japan, Indonesia, China, and beyond. Guests can choose from Thai-style curries, wok-tossed noodles, sushi rolls, summer rolls, and dim sums, as well as lesser-known regional recipes. Highlights include soups such as Tom Zap and Laksa, salads like Som Tom and Larb Gai, dim sum varieties including Purple Chicken Dumpling and Katsu Chicken Bao, sushi rolls such as Prawns Tempura Maki, appetizers like Orange Chicken and Java Style Chicken Lollipop, and main courses ranging from Mapo Tofu to XO Prawns. Comfort staples such as Pad Thai and Khao Suey also feature, along with desserts like Bingsu and Mango Sticky Rice.

“Our love for Asian cuisine runs deep — it’s wholesome, vibrant, and endlessly diverse. Every dish tells a story of tradition, history, and culture. For us, exploring Asia through its food is the most authentic way to understand its spirit. Pondicherry, with its open-minded, well-travelled community and influx of curious visitors, felt like the perfect place to bring this passion to life,” said Tejasvi Suresh Bala, CEO and Co-Founder, Asian Story.

“Pondicherry has always embraced food that tells a story. With Asian Story, we’re not just serving dishes — we’re creating an experience that connects people to the cultures they come from or dream of visiting. We see the brand becoming a go-to spot for locals and travellers alike, evolving with the seasons, introducing new regional specialties, and hosting cultural events that celebrate the diversity of Asia. In a city that thrives on creativity and charm, Asian Story has the perfect stage to grow into something truly iconic,” added Siressha Madhavi, Co-Founder, Asian Story.

Following its Pondicherry launch, the brand has confirmed plans to expand into Chennai with two new outlets catering to both dine-in and delivery formats, marking the start of a wider regional growth strategy.

Chowman, India’s leading homegrown Chinese dining brand, is celebrating its 15th anniversary this month with an ambitious expansion roadmap under Mission 2030, aiming to reach 100 outlets nationwide by the end of the decade. Founded in 2010 by musician-turned-entrepreneur Debaditya Chaudhury, the brand began as a modest 365 sq.ft. restaurant in Kolkata. Over the years, it has scaled to 37 outlets across Kolkata, Bengaluru, Delhi-NCR, Hyderabad, and Mumbai — all completely bootstrapped without external venture capital funding.

The brand’s growth has been shaped by a strong focus on consistency, technology, and consumer engagement. A centralized kitchen and structured chef training systems ensure that taste and quality remain identical across geographies. Its proprietary Chowman App has become a major driver of revenue, contributing more than 55 percent of overall sales and reducing reliance on aggregator platforms. The company has adopted a hybrid expansion strategy that balances dine-in outlets with cloud kitchens, enabling it to grow across both metros and Tier-2 cities. At the same time, Chowman has leveraged seasonal innovation with events like the Duck Festival and Oriental Seafood Festival, which have helped drive recurring demand.

Today, Chowman operates more than 37 outlets across five major Indian cities and employs over 2,000 people across operations, kitchens, and corporate teams. For FY 2025-26, the brand projects a turnover exceeding Rs 220 crore, further cementing its position as one of the most successful bootstrapped restaurant chains in the country. It also consistently ranks among the highest-selling brands in its category on leading food aggregator platforms.

Looking ahead, the next 18 months will see Chowman expand into new cities including Pune, Ahmedabad, Chennai, Chandigarh, Nagpur, Lucknow, and Bhubaneswar, while also deepening its presence in existing metro markets. 

“Fifteen years is not just a milestone — it’s proof that a homegrown brand can scale nationally without losing its authenticity,” said Debaditya Chaudhury, Founder, Chowman. “We’ve built this brand to blend fine-dining quality with affordability, and that remains our compass for the next decade.”

As Chowman marks this milestone, its journey reflects how a bootstrapped brand can build national scale in India’s competitive casual dining sector by combining centralized operations, a tech-first delivery approach, and innovation designed to meet evolving consumer tastes.

Nuvola Spirits Pvt. Ltd., the company behind Mikiamo Limoncello — India’s first homegrown Limoncello, has raised Rs 1.57 crore in a Pre-Series A funding round from established names in the alco-bev sector. The round included investments from Mr. Ishwaraj Singh Bhatia, Co-Founder and COO of Simba Beer & ZigZag Vodka, who acquired a 5.75 percent stake, and Mr. Suraj Awatramani, a leading alcohol distributor in Maharashtra and Goa, who secured a 5 percent stake.

The funding marks a strategic step in strengthening Mikiamo’s presence within India’s premium liqueur market. Since its debut in Goa in May 2024, the brand has entered Delhi, Haryana, and Karnataka, with more state launches in the pipeline. The fresh capital will help expand distribution and introduce additional premium liqueurs to the company’s portfolio.

Founded in 2023 by husband-and-wife duo Aakriti Kochhar Sachdeva and Raghav Sachdeva, Nuvola Spirits was established with the goal of introducing international liqueurs tailored for Indian consumers. Mikiamo Limoncello draws on Italy’s iconic recipe while catering to evolving preferences in India.

“From the very beginning, we set out to create products that marry global craftsmanship with an understanding of the Indian consumer and Limoncello is just the start. We see immense potential to introduce more premium, world-inspired liqueurs that fit seamlessly into how India drinks today. We are not just introducing a product but an entire culture of refined taste and tradition,” said Aakriti Kochhar Sachdeva, Co-founder, Nuvola Spirits.

“The premium liqueur category in India is still nascent but poised for exponential growth as consumers become more experimental and discerning in their choices,” said Ishwaraj Singh Bhatia, Co-Founder and COO, Simba Beer & ZigZag Vodka. 

He added, “Mikiamo is well-positioned to lead this wave — it is authentic, high-quality, and culturally relevant to India’s evolving drinking culture.”

With momentum in key markets and increasing consumer interest in global flavors, Nuvola Spirits aims to scale Mikiamo nationwide while building long-term awareness for Limoncello in India’s growing cocktail and premium beverage culture.

After redefining Delhi’s culinary landscape for over a decade with Lotus Leaf, restaurateur and creative entrepreneur Neeraj Aggarwal has unveiled his most ambitious project yet with the launch of Tubata in Pitampura. Designed as more than a restaurant, Tubata is conceptualized as a sensorial space shaped by the forces of air, land, and ocean, where flavours, design, and atmosphere come together as a unified experience.

“Tubata is not just a restaurant, it’s a feeling. It’s a space to indulge, to celebrate, to disconnect from the noise and reconnect with something primal, something beautiful. It’s refined, imaginative, and unapologetically distinctive,” says Aggarwal.

The restaurant has been envisioned as a living presence that draws from nature’s balance, represented by the leopard as its emblem, a symbol of grace and mastery. This philosophy is translated into the interiors, where design elements such as foliage-inspired forms, marine textures, and fluid patterns highlight indulgence as harmony with nature. Guests step into rose-lined arches that open into a space marked by marble flooring, crystal chandeliers, leopard-patterned walls, and Victorian ceilings. The atmosphere bridges old-world charm with modern details, with every corner designed to be visually engaging.

On the culinary side, Tubata presents a global multicuisine menu developed by a team focused on reinterpreting familiar flavours. Dishes like Avocado Puchka, Thecha Chicken Tikka, Tubata Herbivores Forest, and Truffle Tuna bring together traditional influences with modern culinary techniques, offering both innovation and comfort.

Tubata is designed to evolve throughout the day. During the afternoons, it functions as a relaxed venue for lunches, conversations, and quiet dining. As evening sets in, the atmosphere transitions into a more energetic and celebratory mood. The restaurant also positions itself as a cultural platform, hosting thematic nights that range from Indian classical and Indo-Western to pop, techno, Afro, Sufi, and qawwali, creating space for performances and live music.

The property includes diverse spaces that extend the experience beyond food, such as a cocktail and gin terrace garden under twinkling lights and private cabanas on wooden decks. The aim is to encourage visitors to linger, socialize, and immerse themselves in the setting.

Aggarwal concludes by positioning Tubata not as a conventional restaurant but as a multidimensional concept that combines food, design, and cultural programming. “With all ingredients amalgamated together, Tubata will surely give you reason to visit again and again.”

Som Distilleries & Breweries Ltd. has reported its audited financial results for the first quarter of FY26, ended June 30, 2025. The company posted steady revenue growth and improved profitability, supported by cost efficiency and disciplined execution.

For Q1 FY26, total income stood at Rs 530.07 crores, reflecting a 3 percent year-on-year increase compared to Q1 FY25. The growth comes despite industry challenges, including higher excise duties in key states such as Karnataka.

EBITDA for the quarter reached Rs 72.05 crores, with margins rising to 13.59 percent from 12.62 percent in the same quarter last year. Profit Before Tax (PBT) was Rs 58.38 crores, compared to Rs 56.03 crores in Q1 FY25. Net Profit After Tax (PAT) came in at Rs 42.06 crores, higher than Rs 41.01 crores in the previous year’s first quarter.

Deepak Arora, Chief Executive Officer, Som Group of Companies, said, “Our Q1 FY 2026 results reflect the momentum we've built through disciplined execution, operational efficiency, and strategic resilience. Despite regulatory challenges, our strong revenue growth and margin expansion underscore our ability to navigate complexity and deliver consistent value. These results go beyond some numbers – this showcase our strategic commitment to shaping a future-ready organization anchored in efficiency, sustainability, and innovation driven by consumer needs.”

J.K. Arora, CMD, Som Group of Companies, added, “We are pleased with the financial and operational progress made in the first quarter of FY 2026. The continued rise in profitability and robust performance across key metrics validate our long-term strategy. With the upcoming expansion in Uttar Pradesh and deeper focus on the IMFL segment, we are on a solid path toward sustainable growth. The steady progress across all financial indicators reflects our team’s discipline, foresight, and unwavering dedication to generating long-term value for our stakeholders. Moving forward, we remain committed to responsible expansion, uncompromising quality, and making a significant contribution to India’s economic and industrial growth journey.”

Looking ahead, Som Distilleries is advancing its expansion strategy with a new greenfield manufacturing unit in Farrukhabad, Uttar Pradesh. The project will boost production capacity, create 700–800 jobs, strengthen supply chains, and add to the state’s industrial base. The company is also increasing its focus on the IMFL (Indian Made Foreign Liquor) portfolio to complement its strong beer business, aiming to diversify revenue, improve margins, and expand into newer consumer categories.

Som Distilleries has further aligned its growth model with sustainability by integrating Zero Liquid Discharge (ZLD) systems and renewable energy usage at upcoming facilities. The company has positioned itself to balance expansion with ESG priorities while reinforcing its standing in India’s alcoholic beverages sector.

Costa Coffee, owned by Atlanta-based Coca-Cola, has opened five outlets in the Atlanta area, but the brand has no immediate plans for large-scale café expansion in the U.S. Instead, its strategy centers on non-traditional locations with its automated Smart Café machines, also known as “barista in a box.”

These machines are designed for venues such as hospitals, college campuses, hotels, and convenience stores. Each unit can prepare up to 200 customizable beverage options, both hot and cold, within 90 seconds. Currently, Costa has about 350 Smart Café machines installed.

“We’re really focused on high-impact channels in the U.S., where quality and convenience come together,” said Erica Brown, VP and managing director, Costa Coffee Americas. “Consumers are on the go a lot.”

Costa Coffee was founded in 1971 as a roastery in London by Sergio Costa and later expanded into cafés. By 1995, it had 41 outlets and was acquired by Whitbread, which accelerated its growth. A key part of its international expansion came through Costa Express machines in convenience stores and supermarkets. By the time Coca-Cola acquired Costa Coffee in 2018 for $5.1 billion, the company operated 4,000 outlets worldwide.

The U.S. approach, however, is focused on automated coffee experiences rather than traditional cafés. “We’re really focused in the U.S. on building our business away from home,” Brown said.

The Smart Café replicates the feel of a coffee shop with grinding sounds, fresh aromas, and customizable beverages, but without labor costs. Costa also offers a smaller countertop model for limited spaces. Host locations are responsible only for cleaning and providing milk, while Costa monitors machine performance remotely and adjusts offerings based on consumer preferences. Revenue is shared with the host business.

Cold beverages, a growing segment in the U.S. market, are a priority in Costa’s product mix. “People really want to make their beverages their own,” Brown explained, noting that personalization is central to the Smart Café concept.

For operators of non-traditional locations, the model removes the need for trained baristas while delivering a consistent espresso-based beverage experience. “This is an opportunity to capitalize on espresso beverages that can generate real business,” Brown said. “You don’t need to have a barista in those environments because the machine does the work in a high-quality way.”

Ventive Hospitality Ltd reported consolidated revenue of Rs 520 crore for Q1 FY26, ending June 30, 2025, marking an 18 percent year-on-year increase. Consolidated EBITDA stood at Rs 220 crore, up 13 percent year-on-year, with an EBITDA margin of 42 percent. Profit after tax was Rs 38 crore.

The hospitality segment generated Rs 387 crore in revenue, up 23 percent year-on-year, with EBITDA at Rs 111 crore, a 35 percent increase. The segment’s EBITDA margin rose to 29 percent, an expansion of three percentage points. Within this, the India hospitality business saw revenue growth of 13 percent and EBITDA growth of 28 percent, while the international hospitality business posted revenue growth of 33 percent and EBITDA growth of 47 percent.

The annuity business, comprising commercial real estate and retail properties in Pune, recorded revenue of Rs 124 crore and EBITDA of Rs 111 crore.

Operationally, India’s Average Daily Rate rose by 10 percent year-on-year, but occupancy was impacted in May by geopolitical disruptions, resulting in a 7 percent rise in RevPAR. Food and beverage, along with other service revenues, grew 20 percent year-on-year. This pushed Total Revenue per Available Room (TRevPAR) up 13 percent to Rs 20,864. In India, TRevPAR was Rs 12,946, while Maldives resorts reported Rs 54,354 (excluding Raaya), up 11 percent year-on-year.

Ranjit Batra, Chief Executive Officer, said, “We are starting off the year on a solid note, with our hospitality business clocking strong revenue growth and even stronger EBITDA growth. Our Indian business delivered double-digit revenue growth in Q1 despite global travel advisories and domestic airport closures in May, demonstrating the resilience of our luxury-focused portfolio. Amidst continuing global macroeconomic uncertainties, we see demand momentum sustained for the high-end, differentiated guest experiences that our hotels offer, positioning us well as we approach the seasonally strong second half of the year.”

The company also announced signing management contracts with Marriott International for seven new hotels, adding 1,548 keys over the next five years to expand its geographic footprint and target new market segments.

Brigade Hotel Ventures Limited (BHVL), the second-largest owner of chain-affiliated hotels and rooms in South India among major private hotel asset owners as of March 31, 2025, has reported strong year-on-year growth for the quarter ended June 30, 2025.

For Q1 FY26, portfolio revenue reached Rs 125 crore, up 22 percent from Rs 102.2 crore in Q1 FY25. EBITDA stood at Rs 41.8 crore, a 24 percent increase from Rs 33.6 crore a year earlier. Food and beverage revenue grew 32 percent year-on-year to Rs 43.9 crore from Rs 33.4 crore.

Bangalore and Chennai recorded RevPAR growth of around 12 percent and 13 percent year-on-year respectively, while GIFT City in Gujarat delivered approximately 44 percent growth, supported by demand from the IT and financial sectors. The company attributed performance resilience to disciplined rate management and event-driven demand capture despite seasonal and geopolitical challenges.

Nirupa Shankar, Managing Director, Brigade Hotel Ventures Limited, said: “Our Q1 performance reflects the strength of our diversified portfolio and our ability to navigate market challenges while capturing new opportunities. With disciplined pricing, strategic market positioning, continued focus on optimising operating costs and a sharp focus on guest experience, we have sustained growth momentum across key markets. The improved performance in GIFT City and the rapid ramp-up of ibis Styles Mysuru demonstrate our agility in tapping high-growth segments.”

The company’s F&B revenue growth underscores its continued investment in enhancing dining experiences across its portfolio. BHVL’s portfolio is now fully EDGE-certified (Excellence in Design for Greater Efficiencies), a green building standard by the International Finance Corporation (IFC). This certification reflects over 20 percent reduction in energy and water usage, along with lower embodied carbon in materials.

Following its IPO, BHVL plans to add nine new hotels and double its key count over the next four to five years, funded through IPO proceeds and operating cash flows. Growth is expected to be driven by sustained corporate travel, MICE events, festive season demand, and the growing “bleisure” travel segment. Domestic travel remains the primary focus, with inbound tourism showing steady recovery.

Novotel Pune has announced the opening of Soak, a poolside bar and dining venue aimed at enhancing the hotel’s food and beverage portfolio. Located beside the property’s swimming pool, Soak is positioned as a leisure and social space catering to both in-house guests and local patrons.

The venue operates through the day as a poolside dining option and transitions in the evening into an open-air lounge setting with curated playlists and ambient lighting. Its menu focuses on grilled dishes, including kebabs, chops, tandoori items, and coastal grills, prepared at live counters.

The bar features a range of “soaked” cocktails, a concept built around house-infused spirits and botanical blends, designed to offer slow-developed flavours. According to the hotel, these infusions are prepared over time to create depth and complexity in the drinks.

“Soak is more than just a bar — it’s a celebration of global flavours, fresh air and spirited experiences,” said Anant Leekha, General Manager, Novotel Pune. “Whether you’re here for a relaxing sundowner, a lively evening with friends, or a unique culinary journey, Soak delivers a vibe that’s both energetic and effortlessly chic. Our cocktails and curated grills menu offer a fresh take on classic favourites. At Soak, food is not just cooked; it’s crafted with time, care and fire.”

Key features of Soak include:

• Global Grills Menu: A selection of kebabs, satays, seafood, and vegetarian grills, with both tandoor and open grill preparation.
• Soaked Cocktails: Infused spirits with fruit-forward, botanical, and spice-led profiles.
• Poolside Seating: Open-air dining with views of the pool, designed to create a resort-style experience within the city.

The opening of Soak adds to Novotel Pune’s positioning as a multi-outlet hospitality property in the Viman Nagar area, aiming to attract both corporate and leisure segments seeking premium dining and social experiences.

Tilaknagar Industries Limited (TI), one of India’s leading IMFL (Indian-Made Foreign Liquor) manufacturers, has reported strong financial results for the quarter ended June 30, 2025. Net revenue from operations stood at Rs 409.1 crore, up 30.6 percent from Rs 313.2 crore in the same quarter last year. Adjusted for subsidy income of Rs 38.6 crore, revenue growth was 20.5 percent.

Profit after tax (excluding exceptional items) rose 120.8 percent year-on-year to Rs 88.5 crore from Rs 40.1 crore. On a subsidy-adjusted basis, PAT was up 44.5 percent. Sales volumes increased by 26.5 percent, with market share gains in all key markets.

EBITDA reached Rs 94.5 crore, marking an 88 percent increase from Rs 50.2 crore a year ago—TI’s highest-ever quarterly EBITDA. Adjusted for subsidy income, EBITDA was Rs 55.8 crore, up 25 percent year-on-year.

The company’s Board has approved an investment of Rs 59 crore for a six-fold capacity expansion at Prag Distillery (P) Ltd, its wholly-owned subsidiary in Andhra Pradesh. This includes Rs 34 crore towards licence fees and interest payments. The expansion will increase Prag’s annual bottling capacity from six lakh cases to 36 lakh cases, enabling it to meet nearly 50 percent of TI’s demand in the state.

Amit Dahanukar, Chairman and Managing Director, Tilaknagar Industries , said, “The upcoming expansion marks a significant step in our journey to strengthen our manufacturing capabilities and meet the growing demand of our globally-acclaimed brands such as Mansion House Brandy and Courrier Napoleon Brandy in the state.”

In a separate move, TI has entered into a definitive agreement with Pernod Ricard India to acquire Imperial Blue, the country’s third-largest whisky brand, for Rs 4,150 crore, subject to Competition Commission of India approval. This will be the largest acquisition in India’s alco-beverage sector by an Indian company. For the year ended March 2025, Imperial Blue sold 22.4 million cases, securing a 9 percent share of India’s whisky market. The brand, a blend of Indian grain spirit and imported Scotch malts, has a presence in 27 states and union territories.

Indo-Chinese food has long been a popular choice for Indian diners, from quick street-side snacks to casual restaurant meals. Despite its widespread appeal, the category has often lacked consistency in quality and execution. Chennai-based MAPO aims to change that with a structured, quality-focused business model.

MAPO offers a concise menu featuring popular dishes such as chilli paneer, Manchurian, momos, and noodles. While the food is familiar, the operational approach is process-driven. All sauces are prepared in-house, momos are rolled daily, and every dish is wok-tossed to order.

The brand currently operates three outlets in Chennai, including its flagship on TTK Road, and is planning further expansion. The focus is on a streamlined format that works equally well for dine-in, takeaway, and delivery, ensuring customers receive a consistent experience across channels.

With over three decades of F&B experience, the founding team has kept the model simple: maintain high quality, deliver efficiency, and meet customer demand without overcomplicating the menu.

Industry observers see MAPO as part of a growing wave of organised players in the Indo-Chinese segment, bringing systemisation to a category that has historically been fragmented. With a loyal customer base in Chennai and plans to scale further, MAPO is positioning itself to build a strong presence in the casual dining and quick-service markets.

Carib Premium Strong Beer has reported strong early sales in India’s largest beer market, selling over 47,000 cases within 2.5 months of its launch in Uttar Pradesh. Introduced under the Globus ANSA portfolio, the brand combines Caribbean heritage with a bold market positioning aimed at the premium strong beer segment.

The initial success has been attributed to targeted market execution, strong distributor relationships, and effective retail activation by the Globus ANSA sales team. A rapid rollout and wide retail presence have improved accessibility and visibility.  The brand’s marketing approach has been digital-first, backed by influencer collaborations to strengthen its connection with younger audiences. This strategy, combined with its island-inspired branding, is positioning Carib as a fresh and aspirational choice in the strong beer category.

P. S. Gill, CEO, Consumer Division at Globus Spirits Ltd., said, “Carib’s performance in UP is a reflection of the evolving consumer palate. Today’s drinker is looking for something new, bold & vibrant — and Carib delivers on all three. We’re proud to see it setting a new benchmark in the premium strong beer category.”

With a strong start in Uttar Pradesh, industry watchers will be looking to see how Carib leverages its early momentum for expansion in other key beer markets in India.

Travel Food Services Limited (TFS) reported strong financial and operational growth for the quarter ended June 30, 2025. System-wide sales grew 26.7 percent year-on-year to Rs 715.1 crore in Q1FY26, supported by 12.5 percent like-for-like (LFL) growth and a 10.1 percent net contract gain, according to the company’s earnings release.

Consolidated profit after tax (PAT) rose 59.5 percent year-on-year, with adjusted PAT increasing 19.3 percent during the quarter. As of June 30, 2025, the system-wide network included 454 travel quick service restaurant (QSR) outlets and 37 lounges, offering a portfolio of 130 in-house and partner brands.

Consolidated sales stood at Rs 375.1 crore, a 6.3 percent year-on-year growth on an adjusted basis. LFL sales were up 5.5 percent year-on-year, despite some slowdown in passenger traffic growth. Net contract gains declined by 2.7 percent year-on-year due to the expiry of certain contracts, partially offset by new contracts secured by a joint venture.

The adjusted consolidated PAT increased to Rs 95 crore, up 19.3 percent year-on-year, driven by sales growth and cost efficiency measures. Gross margin improved to 83 percent due to procurement strategies and supply chain efficiencies that reduced the cost of goods sold. Process optimisation, occupancy cost management, and operational discipline lowered other expenses as a percentage of sales by nearly 180 basis points, further supporting operating margins.

Varun Kapur, Managing Director and CEO, TFS, said, “I am pleased to share that in our first quarter as a public company, TFS delivered a healthy performance, with system-wide sales rising by 26.7% and adjusted consolidated PAT increasing by 19.3%, despite temporary sector headwinds. This was driven by disciplined execution, strategic expansion, and a strong focus on cost optimisation.”

Kapur further added, “Our brand partnerships continue to be a key strength - we have opened Nando's at Delhi Terminal 3 and will soon launch Gordon Ramsay concepts at Delhi Terminal 1 and Mumbai Terminal 2. By June-end, our system-wide network reached 491 outlets across Travel QSRs and Lounges, with additionally over 70 more outlets currently under design & construction, including at Navi Mumbai and Noida airports. We are committed to strengthening our portfolio and driving strategic initiatives that will enable us to capture emerging opportunities and create lasting value for our stakeholders.”

Operationally, TFS partnered with and launched 13 more brands in the last 12 months, expanding the system-wide portfolio to 130 brands. The company added 57 new travel QSR outlets during the year, taking the total to 454 outlets as of June 30, 2025.

Notable brand launches included India’s first Nando’s outlet at an airport, located at Delhi Terminal 3, and the country’s first two Gordon Ramsay F&B concept outlets at Delhi Terminal 1 and Mumbai Terminal 2. The lounge network expanded from 31 to 37 lounges in the past year, including four new domestic lounges and two international lounges in Hong Kong and Malaysia.

Instamart is seeing an early surge in festive demand ahead of Raksha Bandhan, reflecting a shift in consumer buying behavior toward advance planning rather than last-minute purchases.

Manender Kaushik, AVP and Category Head, Instamart, said, “The consumer demand for Rakhi and gifting started showing up days before the festival this year, proving consumers aren't just turning to Instamart for their last-minute needs but also planning their festive purchases in advance.”

The platform crossed its total Rakhi sales from last year earlier in the week and has reported a 3.5x increase in Rakhi orders compared to the same period in 2024. “Having surpassed last year’s Rakhi sales earlier this week, we have now achieved a 3.5x surge in orders for Rakhi compared to the same period last year,” Kaushik added.

Instamart has expanded its assortment for the occasion, including a partnership with Kalyan Jewellers to offer Silver rakhis for the first time on quick commerce. “This year, we have increased the selection of Rakhis on the platform, partnering with Kalyan Jewellers to offer Silver rakhis for the first time on quick commerce,” Kaushik said. As part of the collaboration, users also received vouchers worth Rs 2,100 from Kalyan Jewellers.

Gifting categories have also shown significant growth. “Talking about gifting, Rakhi hampers are up 8x year-on-year, sweets and chocolates have surged 8x and 4x compared to regular days—signs that people are choosing to go bigger, more thoughtful, and more indulgent with their gifting,” Kaushik noted.

For the retail and quick commerce sector, these figures indicate front-loaded festive demand, the role of category expansion in driving growth, and rising ticket sizes in seasonal gifting. Instamart’s assortment strategy now includes premium and festival-led products such as jewelry-linked offerings, supported by value-based incentives like partner vouchers.

McDonald’s Corporation reported a 3.8 percent increase in global same-store sales for the second quarter, marking a significant turnaround after four consecutive quarters of slow or declining growth. The uptick, disclosed by the company on Wednesday, indicates that a combination of affordability-focused promotions and strategic collaborations tied to pop culture has begun to yield results amid continued economic uncertainty.

Analysts polled by Bloomberg had expected weaker performance, but McDonald’s outpaced those estimates, particularly in international markets, which led the overall growth. In the US, the company recorded a 2.5 percent rise in same-store sales for the quarter, reversing the downward trend seen in the previous three-month period ending in March. Notably, the growth in the domestic market was largely driven by increased spending per visit rather than higher footfall.

The second-quarter strategy in the US was built around value-focused offerings and brand engagement initiatives. McDonald’s introduced a limited-time meal linked to the Minecraft movie release and launched a Squishmallows-themed promotional offer. These efforts aimed to capture consumer attention and drive engagement across younger demographics. Additionally, the introduction of chicken strips and a meal bundle priced from Rs 415 (approximately $5) targeted budget-conscious customers, aligning with broader consumer spending trends in a tightening economic climate.

International markets continued to outperform, suggesting McDonald’s ability to adapt to regional preferences and navigate headwinds in key global territories. This comes despite lingering challenges, including backlash against American brands in the Middle East, fallout from a previous E. coli outbreak, and ongoing concerns related to trade policy under former President Donald Trump’s administration.

Industry analysts view McDonald’s latest results as a positive indicator of the chain’s ability to sustain performance in a mixed global restaurant environment. According to Citi analyst Jon Tower, the outcome may support “sustained” same-store sales outperformance in comparison to competitors.

Meanwhile, other restaurant chains such as Chipotle Mexican Grill and Pizza Hut are facing setbacks as they struggle to convince customers of the value of their offerings. The broader sector continues to face challenges around pricing sensitivity and customer retention, reinforcing the importance of tailored promotions and value-driven strategies.

Burma Burma, India’s only speciality Burmese cuisine restaurant and tea-room, has opened its third Mumbai outlet at Gourmet Village in Palladium Mall, Lower Parel. Founded in 2014 by restaurateurs and childhood friends Chirag Chhajer and Ankit Gupta under Hunger Pangs Pvt. Ltd., the new restaurant is the brand’s 15th location across the country.

Spread across 2,888 square feet with a seating capacity of 106, the new outlet draws design inspiration from ancient Burmese caves. The interiors aim to reflect the depth and texture of Burma’s cultural landscape while maintaining a balance between heritage and contemporary elements.

The new location introduces a small plates menu featuring bold flavours in a more compact and exploratory format. This marks a shift toward a more experimental offering, aimed at giving customers a wider variety of tastes in one sitting. Complementing the food is a Zero-Proof Cocktail menu, a non-alcoholic beverage list curated to pair well with the strong umami profiles typical of Burmese cuisine. This beverage direction reflects growing consumer interest in alcohol-free dining experiences while maintaining a premium feel.

Additionally, the outlet features a kombucha and bubble tea bar, catering to evolving beverage trends among urban diners. These additions reflect the brand’s effort to diversify its offerings and appeal to a younger, health-conscious audience without compromising on authenticity.

Desserts have also received a reimagining under the new section titled ‘The Sweet Life’, where traditional Burmese dessert inspirations are integrated with global techniques. These new dishes are designed to extend the dining experience beyond the main course, offering a refined end to the meal.

Burma Burma’s expansion into Palladium Mall is seen as a strategic move to strengthen its presence in a high-footfall, premium retail environment. The restaurant’s entry into the Gourmet Village aligns with a broader trend of F&B brands targeting luxury retail spaces to access a more affluent and experience-driven customer base.

With its newest location, Burma Burma continues to position itself as a key player in the niche ethnic cuisine segment, offering a non-alcoholic, vegetarian dining experience rooted in traditional Burmese culinary practices while adapting to modern preferences.