Cafe Delhi Heights Rolls Out Pecan-Themed Menu Across 40 Locations

India’s quick-service restaurant (QSR) segment is under growing margin pressure due to inflation and rising operating costs, while food delivery platforms like Swiggy and Zomato continue to improve their profitability, according to a report by BNP Paribas.

The report highlights that several listed QSR companies have scaled back store expansion in response to weaker urban demand and elevated costs. At the same time, food aggregators have grown significantly in recent years, offering increased reach for smaller restaurants that now compete directly with established QSR chains.

“This, we believe, has resulted in increased competition for the listed QSR companies. Over the last four years, margins of food delivery firms have increased, while QSR margins have remained under pressure,” the report stated.

The competitive landscape has intensified with food aggregators launching their own dark kitchen brands—Bistro by Blinkit and Snacc by Swiggy—delivering meals in 10 to 15 minutes through dedicated apps. This development is pushing QSR players to improve menu variety, delivery speed, and operational efficiency to retain market share.

Despite ongoing challenges, QSR firms have been cautious about raising prices due to subdued consumer sentiment. Instead, they are relying on value-focused offerings and targeted discounting strategies to maintain customer engagement. However, the average daily sales remain under pressure, while a growing share of delivery orders further affects margins.

The combination of rapid expansion and rising input costs has stalled EBITDA margin growth for QSR companies. In contrast, aggregators continue to report improved margins, reflecting better pricing leverage and operational efficiencies.

Though the QSR segment is expected to benefit from positive macroeconomic factors such as lower income tax rates and reduced bank interest rates, companies have not yet taken aggressive pricing measures due to continued weak demand.

According to the report, “Aggregate sales of Indian listed QSR chains increased by 10 percent in FY25 compared to 9 percent in FY24. This was well below the food delivery firms' gross order value (GOV) growth at 19 percent in FY24 and 18 percent in FY25.”

Brands like Jubilant FoodWorks are managing raw material cost inflation but are refraining from passing on the costs to consumers. Meanwhile, the food delivery segment has seen notable margin improvements over FY22–FY25, indicating stronger pricing power and operational gains.

In Q4FY25, leading QSR players recorded double-digit revenue growth, with Jubilant Foods reporting a 19 percent year-on-year increase. However, the sector's growth still trails the compound annual growth rate of 13 percent seen from FY20 to FY25.

Companies remain cautious but anticipate a recovery, driven by policy support and changing consumer trends.

Quick-service restaurant brand Wow! Momo has received a Rs 85 crore debt investment from Stride Ventures to support its retail expansion across various verticals, including dine-in, delivery, and fast-moving consumer goods (FMCG).

According to an official statement, the funding will help the company implement its omnichannel growth strategy and expand its market presence across different consumption formats. The venture debt was provided by Stride Ventures, which has previously supported startups across multiple high-growth sectors.

Based in Kolkata, Wow! Momo currently operates more than 700 self-owned outlets across 70 cities. The company has reported strong same-store sales growth, in line with global quick-service benchmarks.

The brand is also aiming to scale its FMCG vertical to Rs 100 crore and expand its recently launched HORECA (Hotel, Restaurant, and Catering) division within the current fiscal year.

Sagar Daryani, Co-Founder and CEO of Wow! Momo said, “Stride Ventures’ support marks a pivotal moment in our journey of redefining Indian QSR. With their partnership, we aim to scale new heights, introduce new formats, and continue building brands that India can be proud of.”

The group, which also operates Wow! China, Wow! Chicken, and Wow! Kulfi, has outlined plans to enter more than 100 cities and expand to over 1,500 stores within the next three years. This investment is expected to play a key role in enabling that growth trajectory across both physical outlets and packaged product lines.

McDonald’s India (North and East), operated by Connaught Plaza Restaurants Pvt Ltd (CPRL), has partnered with Bollywood actor Ranveer Singh as its new brand ambassador. As part of the collaboration, the company has rolled out ‘The Ranveer Singh Meal’, a limited-period offering based on the actor’s favourite menu items. This move aligns with McDonald’s global Famous Orders campaign, which has previously featured global celebrities such as BTS and Travis Scott.

The newly introduced meal will be available starting June 13 and includes a three-item combination designed around Singh’s preferences. Customers can choose between two burger options: McVeggie (Xplode) and McChicken (Xplode). Both feature McDonald’s signature ingredients enhanced with a chilli and creamy Xplode sauce and topped with crispy onions. The meal also includes Golden Pop Fries, bite-sized potato snacks, and a limited-edition beverage called Bobaaa Blast, a new drink with popping boba pearls.

Ranveer Singh stated, “I’m thrilled to join the McDonald’s India (North and East) family as their brand ambassador. McDonald's has always been my favourite, just like it is for so many of us. I'm super excited to now have my very own meal with them, which I can share with my audience.”

Anant Agarwal, Vice-Chairperson at CPRL said, “Ranveer embodies what McDonald’s stands for—vibrant and joyful. This collaboration is rooted in fan truth and the deep emotional bond people share with McDonald’s.”

The meal is available across North and East India at McDonald’s restaurants, and can also be ordered via the McDonald’s App, Swiggy, Zomato, takeaway, and drive-thru channels. Pricing begins at Rs 249 for the vegetarian option and Rs 269 for the non-vegetarian version.

The campaign is designed to engage a wide demographic including youth, millennials, and families, by leveraging Singh’s popularity and the nostalgia associated with McDonald’s.

Bira 91 Taproom has introduced its latest summer initiative—LIIT Fest, a seasonal cocktail-focused event built around the classic Long Island Iced Tea. The fest began on June 4 and is available at six of the brand's Taproom locations across Delhi, Mumbai, and Punjab.

As part of this initiative, Bira 91 is offering a curated menu of six variations on the traditional LIIT, each developed to bring new flavors and ingredients to a familiar format. The selection includes:

• Classic LIIT – a traditional blend with a balanced profile.
• Electric Brew LIIT – made with lager reduction syrup and triple sec for a unique Bira signature.
• Botanical Buzz LIIT – featuring chamomile, elderflower, and tonic water for a floral note.
• Spiced Orchard LIIT – combining apple and cinnamon for a seasonal mix.
• Tropical Whisper LIIT – infused with coconut and pineapple for a tropical touch.
• Rebel Fuel LIIT – a blend of Jim Beam and Red Bull, intended for those looking for a high-energy drink.

The festival is not limited to cocktails alone. Taprooms are also featuring happy hour pricing, music playlists, and visual setups designed for customer engagement. According to Bira 91, the LIIT Fest aims to offer a space that encourages community, casual social interaction, and exploration of cocktail variations.

The event is being held at six Taproom locations:

• DLF Avenue, Saket (Delhi)
• DLF CyberHub, Gurgaon
• Kamala Mills, Lower Parel (Mumbai)
• T1 Airport Arrivals, Mumbai
• Paragon Waterfront, Ludhiana
• CP 67 Mall, Mohali

This launch continues Bira 91's strategy of leveraging its taproom network to test and promote beverage innovations while offering curated customer experiences.

With temperatures rising across Delhi NCR, The Dark Room by Wynnd Hotels has introduced a limited-edition Summer Drink Menu to tap into seasonal demand and further cement its presence in Noida’s nightlife circuit. The new cocktail line-up includes five handcrafted beverages, each priced at Rs 555, designed to appeal to consumers seeking refreshing, high-concept drinks during the summer months.

The drinks have been developed using top-shelf spirits and seasonal ingredients, aiming to blend creative presentation with distinct flavour profiles. “Every cocktail on the summer menu is an invitation to enter a new mood, a new memory. The Dark Room was always conceptualized as something greater than a bar or club—it's a vibe, a living, breathing thing. We wanted these cocktails to keep up,” said Gaurav Sapra, Founder, The Dark Room by Wynnd Hotels. 

The new menu aligns with the brand’s strategy to stay relevant through seasonal innovation and experience-driven offerings. Positioned as a cafe-club hybrid, The Dark Room continues to focus on combining curated nightlife experiences with upscale design and music-forward programming.

Since its inception, The Dark Room has targeted patrons who seek a differentiated hospitality experience. With this summer menu, the brand looks to deepen its engagement with regular visitors while attracting new footfall seeking relief from the heat and a refreshed take on evening socializing.

Restaurant Brands International (RBI), which owns Burger King, Tim Hortons, Popeyes, and Firehouse Subs, is planning to accelerate global unit growth despite recent challenges, particularly in China—its second-largest restaurant market.

While Burger King has regained some stability in the U.S. following the closure of hundreds of underperforming outlets, the brand continues to face significant hurdles in China. “The big variance is China,” said Patrick Doyle, Executive Chairman of RBI, during the Deutsche Bank Access Global Consumer Conference. “We had a number of years, five years in a row, where we had 300-plus in China. We need to get back to that.”

RBI has set a target of achieving 5 percent annual unit growth by 2028. To meet this goal, the company plans to leverage expansion opportunities across all its brands.

Tim Hortons, RBI’s dominant chain in Canada, is being positioned for renewed domestic growth despite its current store count being around 200 lower than in 2019. “We actually think we can penetrate more deeply in areas of Canada where we are underpenetrated,” said Doyle. The company views this market as integral to achieving net growth of 400 new locations in North America.

Popeyes and Firehouse Subs are expected to contribute significantly to this North American growth. Popeyes has added an average of 134 outlets annually in the U.S. over the past five years, while Firehouse added nearly 100 domestic outlets last year, with expectations for increased expansion under RBI, which acquired the brand in 2021.

However, Burger King remains a critical variable. The chain closed 77 locations in the U.S. last year and approximately 400 over the past three years, largely due to financial issues among franchisees and weak performance. Despite the contraction, Burger King has accounted for 90 percent of RBI’s total unit growth since 2019. “At some point we’ll get back to growth,” Doyle said. “But right now just getting it solid would be good, and an improvement from where we’ve been.”

Internationally, RBI continues to push expansion. In 2023, Popeyes added 282 new international locations, Tim Hortons added 196, and Firehouse secured a major deal in Mexico. Burger King, though slowed in China, still added 410 outlets globally—representing 46 percent of RBI’s international unit growth outside the U.S. and Canada.

In 2019, Burger King alone accounted for 87 percent of international growth. In China, it opened 285 stores in 2019 compared to just 113 last year. Currently, Burger King operates just under 1,500 locations in China.

To support growth in China, RBI invested Rs 374 crore ($45 million) in Tim Hortons China last year and also acquired full ownership of Popeyes China. In early 2024, the company acquired Burger King China for Rs 1,318 crore ($158 million) and is now working with Morgan Stanley to identify a new local operator.

“We’ve never had all three of the brands that are currently in China clicking at the same time. We’ve got to get that fixed,” noted Doyle. 

Doyle said RBI’s growth goal of 5 percent is attainable, estimating contributions of 400 new stores from North America, 300 in China, and 1,100 in other international markets. “We’ve just got to get China back to where it was,” he said. “And if we can get all the brands clicking, it can probably do better than that.”

Starbucks has announced a set of leadership and organizational changes aimed at accelerating its ongoing transformation efforts. The company is focused on improving operational efficiency and aligning key business functions as it works to return to its core strengths.

Mike Grams has been appointed as Chief Operating Officer. He will now lead North American coffeehouse operations, along with global coffeehouse development and the global supply chain. In his expanded role, Meredith Sandland, Executive Vice President and Chief Development Officer, and Sanjay Shah, Executive Vice President and Chief Supply Chain Officer, will report to him. The consolidation of these roles is intended to enhance the integration of store design, construction, and supply chain functions.

“I’m excited to bring these functions together and to see the impact of Meredith, Sanjay, and Mike working more closely to elevate the design, build, and operations of our coffeehouses and to deliver a world-class supply chain that empowers our green apron partners and delights our customers,” the company stated.

In another change, Starbucks is merging the Global Coffee and Sustainability team with the Global Brand team to place a stronger emphasis on its core product—coffee—and to enhance sustainability integration across product development and marketing. Michelle Burns, EVP, Global Coffee and Sustainability, will now report to Tressie Lieberman, EVP, Global Chief Brand Officer.

Technology oversight is also being streamlined. Deb Hall Lefevre, EVP and Chief Technology Officer, will now report to Cathy Smith, EVP and Chief Financial Officer. The move is aimed at advancing digital tools that help baristas deliver better customer service.

“Delivering world-class technology that enables our partners to craft high-quality beverages and spend more meaningful time with customers is a priority,” the company noted.

These executives—Deb, Meredith, Michelle, and Sanjay—remain on the Executive Leadership Team (ELT). The ELT includes key figures such as Brady Brewer (CEO, International), Dominic Carr (EVP, Chief Communications and Corporate Affairs Officer), Sara Kelly (EVP, Chief Partner Officer), Brad Lerman (EVP, Chief Legal Officer), Molly Liu (CEO, China), and others.

Separately, Brad Lerman, Chief Legal Officer, will be leaving Starbucks in the coming months. A successor search is underway. Lerman will continue to lead the legal team and assist in the transition until a new appointment is made.

The announcement reflects Starbucks’ ongoing efforts to “get back to Starbucks,” with a renewed focus on customer experience, partner support, and operational accountability.

Society of Salad, a clean-eating café operated by Dharampal Satyapal Group (DS Group), has introduced a subscription-based offering called ‘The Crunch Club’. This new meal plan provides customizable, fibre-rich salads and protein options delivered directly to customers within a 10-kilometre radius of the brand’s outlet in Delhi’s Green Park Market.

The initiative targets urban consumers seeking consistent, balanced meals without the need for daily planning. The plan includes two distinct packs:

• Pack A offers lighter salads suitable for those prioritizing hydration and low-calorie intake.
• Pack B provides a more filling meal with salads paired with mini wraps or sandwiches.

Both packs are available in vegetarian and non-vegetarian versions. Featured items include the Vegan Exotic Fruit Bowl, Basil Falafel Wrap, Chimichurri Chicken Salad, and Peri Peri Chicken Burrito.

Customers can choose from three subscription durations—a 3-day trial, a 1-week plan, or a 2-week plan—with deliveries six days a week. The subscription starts at Rs 1080.

“More than just a subscription, The Crunch Club of the Society of Salad is an invitation to feel good from the inside out. We’ve built it for people who want to eat healthy without the stress of planning meals every day. It’s clean eating, made effortless,” said Sansksriti Gupta, Society of Salad.

Meals are prepared daily using hydroponically grown greens and consciously sourced ingredients. The offering also includes optional add-ons such as cold-pressed juices, smoothies, kombucha, and protein choices—available at discounted prices for subscribers.

This initiative aligns with DS Group’s strategy to expand its footprint in the hospitality and wellness food sector, catering to the increasing demand for convenient, health-focused dining options.

Café Delhi Heights, the homegrown casual dining chain, is marking 14 years in the Indian food service industry. The brand, which launched in 2011 with a single café in Delhi, now operates 46 outlets across 16 cities and plans to expand to 50 by the end of the current fiscal year.

As it enters its 15th year, the company has laid out an ambitious growth strategy that includes scaling up to 120 outlets and achieving Rs 500 crore in revenue by 2028. The expansion plan targets new markets, particularly Tier ll cities, while focusing on menu innovation and experience enhancement.

The brand currently operates in cities such as Delhi, Mumbai, Gurgaon, Noida, Chandigarh, Lucknow, Ludhiana, Amritsar, Srinagar, Dehradun, Patiala, and Raipur. It is preparing to launch new outlets in cities like Meerut and Jaipur as part of its ongoing expansion.

Vikrant Batra, Founder of Café Delhi Heights said, “Our mission has always been to build spaces where food, warmth, and conversation come together effortlessly. The next chapter is about reaching new cities and communities while keeping our spirit intact.”

In addition to growing its primary café model, Café Delhi Heights is diversifying its portfolio through new ventures. These include:

• Sarava – a coastal dining format inspired by regional Indian coastal cuisines.
• Ikigai, Iki and Gai – a concept rooted in Japanese philosophy, developed by Sarthak Batra, offering an experiential culinary experience.
• JLB (Juicy Lucy Burgers) – a fast-casual concept focused on gourmet burgers.
• Comfort Bakehouse – a bakery and delivery platform offering ready-to-eat gourmet baked items.

These formats are designed to align with evolving consumer preferences, while maintaining the brand’s focus on comfort food and consistent service.

The company’s expansion strategy continues to center on emerging metros and Tier ll cities, with an emphasis on scalable, sustainable growth and consistent guest experience. As Café Delhi Heights enters its next phase, the brand aims to maintain its identity while adapting to the shifting demands of the hospitality market.

Little Caesars, the world’s largest family-owned pizza chain, is set to enter the Indian market, marking its 30th country of operation. The company will launch its first outlet in Delhi NCR in June 2025, introducing Indian consumers to its HOT-N-READY pizza concept, known for affordability, speed, and consistency in quality.

The brand’s expansion into India reflects its broader global growth strategy, targeting markets with increasing demand for international dining options. The Delhi NCR restaurant will be the first in a planned series of launches in the country.

Paula Vissing, President, Global Retail said, "Launching in India marks an exciting milestone for Little Caesars as we expand into our 30th country. With our delicious pizzas and unbeatable value, we're eagerly anticipating introducing a unique menu that we believe will captivate India. Our mission has always been to offer delicious, high-quality food at exceptional prices, and we can't wait to introduce Little Caesars to families, students, and busy professionals throughout India."

To cater to the Indian market, Little Caesars has developed an exclusive menu combining its global offerings with localized flavors. This India-specific approach aims to align with local preferences while maintaining the brand’s focus on convenience and value-driven pricing.

The franchise rollout in India will be led by Harnessing Harvest, a local partner with nearly nine decades of experience in the Indian food and hospitality sector. Backed by a parent enterprise recently valued at over a billion dollars, the group brings deep insight into consumer behavior and evolving food preferences across India.

Little Caesars’ international expansion has included recent launches in Cambodia and Kuwait. The brand’s India entry follows a similar model, blending global systems with local adaptation. The company aims to integrate into the Indian hospitality ecosystem by becoming a convenient and cost-effective dining option for urban consumers.

As rising incomes and exposure to global cuisine shape dining trends in India, Little Caesars sees an opportunity to serve a wide customer base ranging from students and working professionals to families seeking quick-service restaurant options.

Baaroq opens in Mumbai, where fine dining meets theatrical flair—an immersive space where indulgence is elevated through contrast, creativity, and culture. Blending the bold essence of Pan-Asian cuisine with refined European flavours, the experience is inspired by Baroque grandeur, reimagined with a modern Indian lens.

Named as a nod to both the Baroque era and its vibrant bar program, Baaroq is more than a restaurant—it’s an escape. Spread across 3,500 sq. ft. with 120 covers, its design pairs raw, earthen textures with luxe materials like black Italian marble and sculpted light walls, creating a sensorial, emotionally charged space. From a dramatic arched entrance to evolving lights and music, every detail invites guests into a world where storytelling, gastronomy, and artistry seamlessly collide.

Behind this immersive experience stands Rahul Rai, a name already familiar in Mumbai’s hospitality realm. After redefining the bar scene with Drinking Kulture in 2016 and curating unforgettable nights at Hex, Rahul now brings his global influences and passion for detail to Baaroq. With a deep appreciation for both Eastern and Western aesthetics, his vision for Baaroq was clear, to create a destination that delivers not just taste, but transport.

“Baaroq is not just a restaurant, it’s a living, breathing story,” said Rahul. “Every guest becomes part of the narrative through flavours, through feeling, through the emotional memory they carry when they leave. It’s a space built with soul.”

Led by Culinary Director Chef Amit Puri, Baaroq’s menu is a masterful play of contrast and depth—featuring thoughtfully curated small plates that marry the bold vibrance of Pan-Asian flavours with the finesse of European technique. Standout dishes include Mushroom Hummus, Laksa Soup, Asparagus Tempura Sushi, Nori Tostada, and Duck Confit.

The bar, conceptualized by Consultant Siddesh Sawant, mirrors this layered approach with a cocktail menu that evolves with seasons, moods, and musical rhythms. Signature creations like Café Mesho, Baaroq Berries, Snowball, Violet Sour, Penicillin, and Matcha Colada are crafted to complement both the cuisine and the ambiance—delivering a seamless, sensorial experience.

Somewhere Nowhere, a well-known speakeasy in Delhi, has introduced a high-end cocktail named THE GOLDEN GAI, developed in collaboration with Komos Tequila. Priced at Rs 5,999, the drink is now a permanent feature on the bar’s menu, reflecting a strategic push toward exclusive and experiential offerings in the premium beverage segment.

Crafted by head mixologist Ravi Negi, THE GOLDEN GAI blends Komos Añejo Cristalino tequila with passion fruit, basil, ginger, and jalapeño brine. It is served with a gold leaf and concealed garnishes, designed to create a multi-sensory drinking experience.

Negi explained, “It’s sweet, spicy, salty, and sour all at once,” emphasizing the drink’s layered flavor profile and unconventional approach. The presentation is intended to engage guests beyond taste—encouraging interaction and exploration.

At the core of this cocktail is Komos Añejo Cristalino, an ultra-premium tequila aged in French oak wine barrels and charcoal-filtered to achieve a smooth finish. Its notes of vanilla, stone fruit, and toasted oak are combined with sharp and bright ingredients to produce a complex taste profile.

Although initially conceptualized as a limited-edition offering, THE GOLDEN GAI has earned a permanent place on the menu. The move signals a broader trend among upscale bars and lounges in India to experiment with bold, high-value creations that cater to niche, experience-driven consumers.

The cocktail’s pricing and presentation indicate a shift toward premiumization in urban hospitality, especially as customers increasingly look for bespoke experiences that go beyond traditional dining and nightlife formats.

Ekaa has introduced a new tapas menu led by Chef Niyati Rao, featuring a mix of regional culinary inspiration, personal storytelling, and contemporary techniques. The dishes aim to reflect varied Indian influences while maintaining a compact yet diverse format.

One of the key offerings is Belly, a preparation of cured and slow-cooked pork belly that is lightly smoked, glazed with bacon fat, and paired with Ekaa’s house-made salsa macha. Sassoon, referencing Malwani coastal cuisine, features a barramundi fritter topped with flying fish roe tartare and spiced shrimp crumble.

Another dish, Mac and Cheese, reinterprets a familiar comfort meal using potato dumplings served in a white wine and butter sauce, finished with cheese and chives. Chef Rao cites the inspiration from the Christmas Eve dinner scene in the film Home Alone.

Fresh produce plays a central role in Tomato Tomato, which showcases six heirloom tomato varieties sourced from a Pune-based farm, served as carpaccio with kokum, Thai coriander, and baked sourdough crisp.

The menu also includes Embers, a dish made with cured chicken thigh spiced using a house-made basbaas blend, accompanied by lacto-fermented green beans and Ekaa’s in-house lao gan ma for a savoury and intense flavour profile.

For dessert, Pudding is offered — a warm corn pudding layered with caramel and buttered corn dust.

The tapas menu is designed to complement Dwadash, Ekaa’s cocktail programme featuring twelve drinks based on Ayurvedic principles and regional ingredients. Each cocktail highlights one primary element and aligns with the menu’s ingredient-first approach. The focus remains on clarity and balance, aiming to deliver a cohesive food and beverage pairing experience.

Virat Kohli’s One8 Commune in Bengaluru’s Cubbon Park area is facing another legal case, this time for allegedly violating provisions under the Cigarettes and Other Tobacco Products Act (COTPA). The Cubbon Park Police filed a suo motu case against the establishment for not having a designated smoking area within its premises.

An FIR has been registered against the manager and staff of the restaurant under Sections 4 and 21 of COTPA, which pertain to the prohibition of smoking in public places and the penalties for violations. According to a report, the action followed a routine police inspection conducted on May 29, during which authorities noted the lack of a compliant smoking zone.

The legal development comes in the wake of the Karnataka government's intensified crackdown on tobacco use, including a complete ban on hookah bars and an increase in the legal age for purchasing tobacco products from 18 to 21 years. These regulations are part of the newly amended Cigarettes and Other Tobacco Products (Prohibition of Advertisement and Regulation of Trade and Commerce, Production, Supply and Distribution) Act, 2024, which recently received presidential approval.

This is not the first instance of regulatory scrutiny for One8 Commune. In June 2024, an FIR was registered against the restaurant for operating beyond permitted hours. Later, in December 2024, the Bruhat Bengaluru Mahanagara Palike (BBMP) issued a notice citing fire safety violations and the lack of a clearance certificate from the Fire Department.

The recent action highlights the continued regulatory focus on hospitality venues in Bengaluru, particularly in areas related to public health and safety compliance.

Starbucks has introduced a new single-origin coffee, Papua New Guinea Highlands, to its India portfolio. The limited-edition offering is a medium roast blend made with arabica beans cultivated in the remote, volcanic highlands of Papua New Guinea.

Priced at Rs 2,000 for whole beans and Rs 75 as an espresso beverage, the coffee is available for a limited period at select Starbucks locations across India. Customers can choose to enjoy the coffee brewed fresh, served iced, or as an espresso.

Featuring tasting notes of sugarcane and black cardamom, the Papua New Guinea Highlands blend is described as having a smooth body and balanced acidity. The company noted that the new offering caters to consumers who seek complexity and refinement in their coffee choices.

Papua New Guinea is one of the world’s more isolated coffee-growing regions, with farming traditions rooted in smallholder coffee gardens where families typically grow a few trees alongside food crops such as bananas and legumes. Starbucks highlighted that the blend supports its ongoing efforts to invest in origin communities through its Farmer Support Centers, which focus on sustainable farming practices and long-term quality improvements.

The packaging design draws inspiration from the cultural and agricultural heritage of Papua New Guinea. It incorporates wave-like lines symbolizing water and a rich color palette that mirrors the national flag. At the center of the design is a coffee bean motif, representing the farmers and generations of cultivation behind the product.

Vibhor Mishra, Coffee Ambassador for Asia Pacific and China at Starbucks said, “We are dedicated to sourcing the highest quality arabica coffee from around the world and sharing those exceptional experiences with our customers. Papua New Guinea Highlands reflects that philosophy, an origin defined by care, culture, and craftsmanship at every step of the journey.”

With this addition, Starbucks continues to expand its premium coffee range in India, offering new origin experiences to coffee drinkers in the country.

Wendy’s India has introduced the International Burger Bash, a limited-time event running from May 28 to June 15 across its locations. The promotion features five new burgers inspired by global street food, each offered in both vegetarian and non-vegetarian versions.

The new offerings include the Nachoburg Cheese Burger (Mexico), Chimichurri Burger (Argentina), Korean Burger (Korea), American BBQ Burger (USA), and Firebolt Tandoori Burger (India). The event aims to attract a broad audience with its international menu, gamified elements, and promotional rewards.

“This isn’t just a menu refresh — it’s a flavour movement. We’ve brought global inspiration, added a dash of desi flair, and wrapped it all up in a playful, gamified experience. It’s everything Wendy’s stands for — bold, quirky, and unforgettable,” said Nishant Kedia, Chief Marketing Officer - India at Rebel Foods.

As part of the promotional campaign, Wendy’s has launched a sticker reward program. With each order, customers receive a sticker sheet featuring the new burger lineup. Rewards include a free burger for collecting 3 sheets, a free meal with 4 sheets, and a year of free burgers for collecting all 5.

In addition to the food offerings, Wendy’s is hosting in-store "Burger Raves" in five cities, combining DJ performances, lighting effects, and themed decor. The events are scheduled as follows:

• Pune – June 6 at EatSure Foodcourt, Law College Road
• Delhi – June 7 at Kirti Nagar Wendy’s
• Rajkot – June 8 at EatSure Foodcourt
• Hyderabad – June 13 at Hi-Tec Mall Wendy’s
• Bangalore – June 14 at BTM Wendy’s

Each event will run in two time slots: 7 PM to 9 PM and 10 PM to 12 AM.

The campaign also features content creator Sai Godbole, who leads the digital outreach with multilingual videos introducing the burgers. Influencer collaborations across micro and mid-tier creators are also in place to drive digital engagement and in-store footfall.

The International Burger Bash is available across Wendy’s India outlets and delivery platforms.

Harajuku Tokyo Café is introducing its most extensive menu to date across its Delhi-NCR outlets. Beginning May 26, the updated offerings will roll out in phases, combining existing customer favorites with newly developed Japanese-inspired dishes. The new menu reflects evolving dining preferences, catering to both quick meals and longer dining experiences.

A key feature of the refreshed menu is the inclusion of the Robata Grill. This open-flame cooking method now appears across locations, offering dishes such as yakitori skewers, miso-glazed lamb chops, charred aubergine, and corn with spiced butter. According to the café, the Robata technique adds warmth and character without overwhelming the dish.

The sushi and sashimi range has also been expanded, including vegetable rolls, salmon aburi, California rolls, rock shrimp tempura with torched tobiko, and premium options like salmon, hamachi, and truffle tuna sashimi and nigiri. Hearty bowls and noodles remain central to the café's identity, with additions such as Karaage poke, Gyoza Ramen, hand-pulled noodles with chili oil, and broths like Toripaitan and Kara Miso. Dumpling varieties include xiaolongbao in miso, yuzu-soy wontons, and chewy imomochi.

Small plates, another growing segment in casual dining, now feature Korean fried chicken, shrimp dynamite, UFO platters, and classic tempura. The café has also enhanced its sando section, offering egg salad, Hokkaido prawn, and firecracker chicken sandwiched between milk bread. Bento meals include hibachi rice, katsu curry, and stir-fried udon, while the bao selection introduces combinations like spicy tofu, curry-glazed cutlets, and kimchi. Additional items include onigiri, tofu carpaccio, and seafood tartare.

The dessert arm, Harajuku Bakehouse, is expanding in parallel with the main menu. The bakery now offers Manga Macarons, Chocolate Bon-Bons in flavours such as Whiskey and Sea Salt Coffee, and Bento Cakes in rainbow, vanilla, and chocolate. Traditional Japanese options such as Dorayaki Nutella, Nama Chocolate, and Jiggly Pancake Tiramisu remain available. New additions like Mt. Fuji Tiramisu and Sakura Yuzu Burnt Basque Cheesecake are also now part of the lineup.

Gaurav Kanwar, Founder stated, “This menu came from listening to our diners. We saw what they returned for, what they shared, and where they lingered. We kept those hits and added thoughtfully. We didn’t want change for the sake of it; we wanted a menu that feels richer but still inviting. That’s why you’ll find a strong mix of textures, temperatures, and formats. It moves through the day: sushi at noon, sandos in the afternoon, skewers and ramen when the lights go low. M3M allowed us to build something larger, more expressive without stepping away from what made Harajuku exciting to begin with.”

Chef Raaghav Jandroia commented, “We shaped this menu through instinct and repetition, letting ingredients guide the process rather than overwhelm it. Whether it’s the subtle char on skewers or the richness of a slow-cooked broth, balance remained our core focus. The Robata Grill offered space for pause, where smoke, texture, and restraint could shape flavour. Instead of stacking elements, we worked toward coherence on the plate. This approach helped us cut through clutter and avoid overstatement. Simplicity isn’t easy, but it’s rewarding when done with intent.”

The new menu strategy reflects the growing demand for experience-driven dining in India’s hospitality sector, while retaining design elements such as Manga shelves and arcade-style attractions that continue to define the brand’s customer engagement model.

Japanese dining chain Kofuku has rolled out a new cocktail program, beginning at its Andheri outlet and soon expanding to Lower Parel and Powai in Mumbai. This beverage initiative marks a strategic extension of the brand’s culinary approach into the bar space, integrating traditional Japanese spirits with contemporary mixology.

Recognizing the growing popularity of sake and soju—already among the top-selling spirits at its outlets—Kofuku has developed a cocktail menu that centers on these beverages. The program combines house-made infusions, high-quality ingredients, and refined techniques, aiming to align the bar experience with the brand's broader culinary identity.

The new cocktail menu has been curated by mixologists Pooja and Fay from Mr. Bartender and The Crew, in collaboration with Wasim, Mukesh, Jatin, and Jko from Kofuku’s bar team. The offering features what is claimed to be the country’s most extensive sake and soju-based cocktail selection. It also incorporates modern bartending techniques such as Japanese-style ice carving, umami-rich infusions, foams, airs, and detailed garnishing.

Signature drinks include the Japanese Ume, a cocktail defined by its delicate fruit notes and balanced profile. Another standout is the Samurai’s Honour, infused with wasabi and designed to reflect traditional Japanese elements, drawing inspiration from samurai folklore.

The beverage offering is developed to complement Kofuku’s food menu, curated by Executive Chef Suresh Pariyar. Dishes such as Oh My God Sushi, Sausage Kimbap, Rock Shrimp, Spicy Korean Chicken, and Chef’s Special Curry remain key highlights, combining Japanese, Korean, and Nikkei influences.

Kofuku’s interiors also align with its culinary ethos, blending traditional Japanese aesthetics with contemporary design. Tatami-style seating, ambient lighting, and the use of wood and natural textures contribute to a cohesive dining environment.

Amit Goel, Founder of Kofuku said, “For me, Kofuku isn’t just a business, it's a living emotion. Starting it was a leap of faith driven by love for Japanese culture; continuing its legacy is about creating joy, one guest at a time.” Speaking on the balance between work and personal life, he added, “When your work is an extension of what you love, the lines between life and work don’t blur; they align.”

The new beverage strategy supports Kofuku’s positioning as a hybrid hospitality space—bridging fine dining and nightlife—while also responding to a growing consumer interest in Asian spirits and culture-led experiences.

Reach 3Roads, a mixed-use open-air retail destination in Sector 70, Gurugram, has added Kake Da Hotel to its tenant portfolio, further expanding its food and beverage offerings. The legacy North Indian restaurant joins a range of brands already present at the location, including Samsung, Zudio, Misbu, Starbucks, and Croma.

Founded in 1995, Kake Da Hotel has served notable personalities over the years, including former Prime Minister Atal Bihari Vajpayee, ex-Railway Minister Lalu Prasad Yadav, and public figures like Dara Singh and Daler Mehndi. The restaurant is known for its signature dishes such as dal makhani, rara meats, kebabs, and tikkas, made using proprietary spice blends and traditional preparation methods.

The restaurant’s new outlet at Reach 3Roads features an open layout with both indoor and outdoor seating, designed to align with the centre’s retail environment. The space also includes traditional clay tandoor kitchens, offering a view of the live cooking process.

Nandini Taneja, Regional Director – Leasing, Reach Group stated, “We tirelessly curate our tenant mix to serve both daily essentials and memorable experiences for our community. Kake Da Hotel’s storied legacy and commitment to authenticity resonate deeply with our vision of creating a true destination for all ages. We look forward to seeing guests gather, connect, and celebrate life’s moments here.”

Hemant Kumar Jha, Franchise Owner – Kake Da Hotel said, “KDH brings India’s rich heritage to life, built on the belief that great food fosters lasting connections and cherished memories. Joining Reach 3Roads allows us to bring North Indian warmth to a modern, open-air environment where families and friends can come together. We are excited to serve both our loyal patrons and new guests at this vibrant Gurugram landmark.”

Reach 3Roads continues to position itself as a retail destination that combines essential services with leisure and dining options, catering to a growing urban population in Gurugram.

Yummy Bee, a prominent café chain in India, has introduced a new sugar-free version of its boba tea, now available exclusively on food delivery platforms Swiggy and Zomato. The launch marks the brand’s entry into the growing segment of low-sugar beverages aimed at younger consumers.

Originally from Taiwan, boba tea has gained significant traction globally, particularly among Gen Z and millennials. Known for its tapioca pearls and customizable flavors, the drink’s popularity has been amplified by its viral appeal on social media platforms such as Instagram and TikTok.

Yummy Bee’s latest offering aims to meet the demand for reduced-sugar options without compromising on taste. The sugar-free range includes three variants made with natural ingredients:

• Mango Boba Tea – A mango-based beverage paired with tapioca pearls for a fruity, chewy combination.
• Thai Boba Tea – A tea inspired by Thai flavors, featuring a spiced, aromatic base.
• Matcha Boba Tea – A blend of matcha and milk that delivers an earthy profile complemented by tapioca texture.

Sandeep Jangala, CEO and Founder of Yummy Bee stated, “We’ve seen boba tea become a global sensation, especially among younger consumers who are looking for more creative ways to enjoy their beverages. With our Sugar-Free Boba Tea, we’re bringing a flavorful twist to this beloved drink, allowing customers to enjoy all the taste without the guilt.”

This move reflects Yummy Bee’s focus on catering to changing consumer preferences in the beverage category, especially those prioritizing lower-sugar options. The brand continues to expand its portfolio in line with evolving dietary choices, leveraging online food aggregators for nationwide reach.

Yummy Bee’s sugar-free boba teas are currently only available through Swiggy and Zomato, positioning the product within the convenience-first consumption habits of urban consumers.

Omny Kitchen and Bar, the latest venture by Chef Vicky Ratnani, has opened its doors in Gurugram, aiming to offer a globally inspired dining experience grounded in Indian culinary traditions. The casual fine-dining restaurant blends global cooking techniques with regional Indian flavours, marking a new chapter in Chef Vicky's hospitality career after extensive international exposure.

Chef Vicky’s culinary philosophy, shaped by working alongside 35 different nationalities on ships and seven global culinary tours, finds its expression in Omny’s menu and design. “After spending a lot of time touring the world, I realised that every cuisine has something unique to offer; that there are overlaps in seemingly different cuisines… every dish I create is an opportunity to merge what I’ve learned globally with the soul of Indian cooking and ingredients,” he said.

At Omny, the concept integrates an open kitchen and bar, a lounge-style dining layout, and interiors designed with a mix of bamboo and aged steel, creating a space intended to reflect both industrial and natural aesthetics.

Priykant Gautam, Director of Omny Kitchen and Bar, described the space as a collaboration of culinary precision and inclusivity. “It’s an exquisite balance between culinary vision and no-nonsense experience,” he noted, highlighting the accessibility of the space to a broad customer base.

Menu Highlights and Grilling Focus
Grilling plays a significant role at Omny, with two dedicated grill setups supporting techniques ranging from direct-contact grilling to cast iron plate cooking. Signature items from the grill include Gambas Al Ajillo and a smoked reinterpretation of Filipino Chicken Adobo.

The menu features globally inspired yet locally rooted dishes, including Caesar Salad on Fire, The Bazaar (a rotating dish based on market availability), and handcrafted pizzas and pastas. Chef Vicky’s Sindhi heritage informs items like Tridali Dal served with lentils, black garlic, cumin, chutneys, papads, and Braised Sindhi Lamb Shanks paired with lotus stem bhuggal chawar. Other regional and international comfort dishes include Millet and Barley Khichdi, Burmese Veg Curry, and Jammu Tawi Burger featuring Jammu Kalari cheese — part of “The Burger Project by Vicky Ratnani.”

Dessert and Beverage Collabs
The dessert menu was created in collaboration with Chef Vinesh Johnny, co-founder of Lavonne Academy of Baking Science and Pastry Arts. Signature offerings include Tiramisu Baba au Rum, Mango Falooda, and Masala Chai Flan.

The coffee programme has been curated by Mithilesh Vazalwar, founder of Corridor Seven Coffee Roasters, featuring beans sourced from sustainable farms worldwide. The selection includes espresso, cappuccinos, and cold brews, aiming to complement the diverse menu.

Bar Programme and Mixology
The drinks menu, developed by mixologist Varun Sudhakar, reflects Omny’s global outlook through cocktails using local ingredients, exotic spices, and international techniques. The bar programme spans influences from Asian street food flavours to European classics and Latin American infusions, aligning with the restaurant’s cross-cultural approach.

Omny Kitchen and Bar positions itself as part of the evolving hospitality landscape in India, responding to consumer demand for globally relevant experiences paired with regional authenticity, particularly in urban markets like Gurugram.

Restaurant Brands Asia Limited (RBA), formerly Burger King India Limited, reported steady growth in both store expansion and financial performance for the fourth quarter of FY25, which ended on March 31, 2025. The company’s standalone revenue from operations reached Rs 4,898 million, reflecting an increase of 11.5 percent compared to the same period last year.

Earnings before interest, tax, depreciation and amortization (EBIDTA) for the quarter rose to Rs 749 million, marking a 36 percent year-on-year growth. The EBIDTA margin improved to 15.3 percent, an increase of 2.8 percent over the previous year’s corresponding quarter.

Same-store sales grew 5.1 percent, supported by a strategic push on value offerings. RBA expanded its total Burger King India restaurant count to 513, adding 58 locations over the last 12 months. Additionally, the number of BK Café formats grew by 113 during the year, bringing the total count to 464 across its portfolio.

Rajeev Varman, Whole-time Director and Group Chief Executive Officer of RBA stated, “I am proud of the efforts of our teams who helped drive growth in sales and another quarter of improved profitability. We have introduced attractive value offerings that helped our performance, especially in dine-in traffic and sales. We aim to leverage our strong customer value proposition and stride ahead with our restaurant growth strategy.”

Looking ahead, the company is targeting a significant expansion of its footprint. “From a development standpoint, we will continue to expand our footprint across the country and increase our Burger King restaurants in India from 513 to around 800 by FY29,” added Varman.

RBA’s focus remains on operational efficiency, value-centric offerings, and aggressive store development as it scales its presence in India's highly competitive quick-service restaurant (QSR) segment.

Sorbo, a Moroccan-inspired restaurant in Gurgaon, has launched a newly curated cocktail menu that integrates regional flavours with modern mixology practices. The updated offerings are designed to appeal to evolving consumer palates while reinforcing the venue’s identity through culinary storytelling and beverage innovation.

The new menu introduces a mix of spice-driven and citrus-forward drinks that incorporate handcrafted infusions and house-prepared syrups. Flavour profiles span from saffron and cinnamon to mint and citrus, providing diverse taste experiences rooted in Moroccan culinary elements. Each drink is built around bold contrasts and aromatic layers, with a focus on presentation and guest interaction.

The updated bar program has been led by Sanchayan and Divyanshu, professionals with prior experience designing beverage menus for leading hospitality venues. Their approach aims to balance creative expression with structured hospitality standards. Signature drinks include the Casablanca Sunset, noted for its citrus notes; the Riad Royale, described as aromatic and rich; and the Med-ina Muse, which leans into spiced complexity.

“Theatrics meet precision” is how the bar team defines its approach, with each drink crafted not only for flavour but also for its visual and experiential impact. Garnishes, glassware, and techniques are selected to support the larger narrative of Moroccan influence. The bar also encourages a level of personalization, allowing guests to request modifications based on their preferences.

Priced between Rs 500 and Rs 1,500, the menu is positioned to cater to a broad segment of guests, from casual drinkers to those seeking elevated bar experiences. The pricing strategy reflects a balance between premium offerings and accessibility, in line with trends in urban hospitality venues.

Sorbo’s latest initiative is aligned with a broader industry movement toward themed beverage programs and experiential consumption, especially in metropolitan markets like Gurgaon. The restaurant continues to position itself at the intersection of culinary heritage and contemporary hospitality, using its cocktail menu as a primary touchpoint.

In a major employment push, McDonald’s and its franchisees are set to hire up to 375,000 workers across the U.S. this summer. The move comes as the fast-food chain plans to open 900 new restaurants nationwide by 2027 and readies itself for increased customer traffic during the warmer months.

For decades, McDonald’s restaurants have functioned as a starting point for many Americans entering the workforce. Roughly one in eight people in the U.S. have worked at a McDonald’s outlet, gaining experience in areas such as teamwork, responsibility, and customer interaction. In addition to employment, the company also provides education-related benefits through its Archways to Opportunity program.

Joe Erlinger, President, McDonald’s USA said, “I often think about the time I spent working in our restaurants as a General Manager, and it was immediately clear that crew members are the heart and soul of this brand. They go above and beyond to take care of our customers, and it’s our job to take care of and create opportunities for them. When you put on an apron for a shift at McDonald’s, you’re building skills you’ll carry with you for life.”

The Archways to Opportunity initiative, introduced in 2015, has seen McDonald’s and its participating franchisees invest over $240 million. The program has supported more than 90,000 employees in earning their high school diplomas, receiving tuition assistance, improving their English language skills, and accessing career and education guidance.

Michael Gonda, Senior VP and Chief Impact Officer, North America said, “Seventy years as a brand, and ten years into Archways to Opportunity, we’re reminded that one of the greatest impacts we can make is providing access to opportunity. Behind every counter and Drive Thru window is a story of someone building skills, pursuing education, or working towards their future ambition. These stories--in thousands of communities across the country--reinforce that McDonald’s is more than a restaurant: it’s an open door for so many getting their start and a place where potential takes root."

The hiring drive and expansion efforts are part of McDonald’s long-term workforce and infrastructure growth strategy in the U.S., positioning the brand to meet evolving consumer demand while deepening its community impact.

Baskin Robbins has introduced a new range of packaged ice cream products in India, responding to shifting consumer preferences and the growth of quick commerce platforms. The latest offerings are part of the brand’s strategy to position ice cream beyond traditional consumption patterns and into the all-day snacking segment.

The company has launched a diverse collection of products tailored for General Trade stores, supermarkets, and quick commerce platforms. The range includes chocolate-based items, fruit-themed options, and Indian-inspired flavours, alongside ready-to-drink Belgian chocolate milkshakes. Notable products include the Super Strawberry Surprise Cone with chocolate swirl and milk choco-chips, The Original Triple Chocolate Stick, the Very Blueberry Ice Pop, and Traditional Malai Kulfi Slice topped with Iranian pistachios.

A new addition to the product lineup is the “Minis” pack, featuring four smaller-sized ice cream sticks in Mississippi Mud and Almond 'N Caramel flavours. Additionally, the brand has launched Belgian Chocolate Milkshakes in Milk, Dark, and Hazelnut variants. These milkshakes contain 30% less added sugar and are made without artificial colours or flavours.

Mohit Khattar, CEO of Graviss Foods Limited said, “The way consumers enjoy ice cream is evolving, and our new retail range is a reflection of this shift. Last year, we introduced innovative formats aimed at positioning ice cream as an anytime snack rather than just a post-meal indulgence. This year, with the rapid rise of quick commerce and the increasing demand for premium treats at home, we are taking that vision forward by expanding our retail presence. Our goal is to ensure that Baskin Robbins’ signature experience is available in more convenient formats, making it easier than ever for consumers to enjoy their favourite flavours whenever and wherever they choose.”

Following notable growth across retail channels in FY25, including modern trade and quick commerce, Baskin Robbins is reinforcing its distribution network in anticipation of continued demand in FY26. The company is also working to deepen its collaboration with quick commerce platforms to improve accessibility across Indian markets.

Westlife Foodworld Ltd, which operates McDonald’s restaurants in West and South India through its subsidiary Hardcastle Restaurants Pvt. Ltd. (HRPL), reported a significant decline in its financial performance for the fourth quarter of FY25, based on recent regulatory filings.

For the quarter ended March 2025, net profit fell by over 78 percent to Rs 1.52 crore, compared to Rs 7.01 crore reported in Q3 FY25. The company also saw a 7.74 percent sequential decline in operational revenue, which stood at Rs 603.14 crore, down from Rs 653.71 crore in the previous quarter.

Total income decreased 6.63 percent to Rs 613.09 crore in Q4 FY25, compared to Rs 656.65 crore in Q3 FY25. Additionally, profit before tax (PBT) dropped by 79.5 percent to Rs 1.33 crore, from Rs 6.48 crore in the previous quarter.

Despite the quarterly downturn, Westlife Foodworld recorded full-year revenue growth, with FY25 revenue from operations rising to Rs 2,515.66 crore, marking a 4.37 percent increase from Rs 2,410.27 crore in FY24.

On the market front, the company’s stock closed nearly flat at Rs 700 on the National Stock Exchange (NSE), reflecting a minor uptick of Rs 2.85 or 0.41 percent on the day of results. The stock has shown limited movement in the short term, gaining just 1 percent or Rs 6.90 over the last five trading sessions, and declining by 1.32 percent (Rs 9.35) over the past month.

In terms of broader trends, Westlife Foodworld’s stock has dropped 0.84 percent over the last six months, 11.07 percent year-to-date, and 15.67 percent over the past year, with a decline of Rs 130.05 over the 12-month period.

Under its exclusive master franchise agreement with McDonald’s Corporation (USA), HRPL continues to operate McDonald’s outlets across West and South India.

Jubilant FoodWorks Ltd, the operator of Domino’s and Popeyes in India, reported a significant decline in consolidated net profit for the fourth quarter of FY25, even as revenue showed notable growth.

According to the company's latest financial disclosure, net profit fell by 76.8 percent to Rs 48 crore in Q4 FY25, compared to Rs 207.5 crore in the corresponding quarter of the previous fiscal year. However, net sales increased by 35.3 percent during the same period, rising to Rs 2,130 crore from Rs 1,573.7 crore in Q4 FY24.

For the full financial year FY25, Jubilant FoodWorks posted net sales of Rs 8,141.7 crore, marking a 44 percent increase year-on-year. In contrast, net profit dropped by 47 percent to Rs 210.7 crore, down from the previous year’s Rs 397 crore.

Sameer Khetarpal, CEO and MD of Jubilant FoodWorks stated, “Trajectory of results over the last three quarters indicate the strength of our strategy, tech-capabilities and strong execution in Domino’s.”

Domino’s India registered a revenue growth of 18.8 percent, supported by order growth of 24.6 percent. Like-for-like (LFL) sales increased by 12.1 percent, with the delivery segment contributing a 21.9 percent growth in LFL terms.

The company opened 52 new stores during the quarter and expanded into nine new cities, bringing the total number of outlets to 2,179 across 475 cities as of March 31, 2025.

Domino’s delivery revenue rose 27.1 percent, with the delivery channel now accounting for 72.9 percent of the total sales mix.

Khetarpal further stated, “This growth is order-led, driven by highest-ever new customer acquisition rates, which makes the growth sustainable. We continue to make good progress on our path to build Popeyes and COFFY (in Türkiye).”

Progressive Indian restaurant Trèsind, led by Executive Chef Sarfaraz Ahmed, has launched two new tasting experiences aimed at showcasing diverse regional flavours through refined modern techniques. The Degustation Menu and the Chef’s Tasting Menu are the latest additions to Trèsind Mumbai’s offering, combining multi-sensory presentation with deep-rooted culinary traditions.

Degustation Menu
The Degustation Menu, priced at Rs 6000++ for the vegetarian version and Rs 6500++ for the non-vegetarian, consists of over 14 courses. The menu blends regional Indian influences with global culinary methods.

Highlights include:

• Cacao Golgappa with Lemon Aguachile
• Potato Gratin Wellington paired with parmesan moilee and black truffle
• Jackfruit Chettinad Masala with Gnocchi Vadi
• Maas Ka Soolah with Missi Roti and Smoked Curry, a Rajasthani-inspired dish
• Desserts maintain the multi-textural approach, including Mulayari Paysam with black apple ice cream and a final serving of Paan Temaki.

Available only during lunch and priced at Rs 4200++ (vegetarian) and Rs 4500++ (non-vegetarian), the Chef’s Tasting Menu offers a shorter format while retaining the restaurant’s emphasis on flavour depth and technique.

Menu highlights include:

• Crab Cafreal with Ross Omelette and Xacuti Curry
• Tender Coconut and Ghee Roast with Curry Leaf Crunch
• Blue Cheese Tortellini with Nihari or Marrow Curry
• Dessert features Textures of Milk with Yakult Ice Cream and Malai Burrata, reflecting the restaurant's continued experimentation even in its sweet offerings.

Chef Sarfaraz Ahmed said, “These menus are rooted in memory and rediscovery. We’ve leaned into lesser-used Indian ingredients—jackfruit, tender coconut, khandvi, bamboo rice, ivy gourd and water chestnut—and allowed them to shine without being masked by complexity. It’s familiar, yet entirely new.”

Both menus reinforce Trèsind’s focus on showcasing India’s culinary diversity through contemporary dining formats, while retaining a strong connection to tradition.

Tim Hortons India has launched a limited-edition Summer Poppers range featuring popping boba beverages, introducing the global drink trend to Indian consumers for the first time.

The new product line includes three boba-infused beverages inspired by local Indian flavours: Spicy Jamun, Mosambi Litchi, and Aam Panna. These variants aim to tap into regional taste preferences while offering a multi-sensory drinking experience. Each beverage contains popping pearls that release bursts of flavour with every sip.

• Spicy Jamun combines the classic Indian berry with a hint of spice.
• Mosambi Litchi blends sweet lime and litchi for a fruit-forward profile.
• Aam Panna draws on the nostalgic taste of raw mango, reimagined with the added texture of popping boba.

Tarun Jain, CEO of Tim Hortons India said, “At Tim Hortons India, we've thoughtfully crafted our new Summer Poppers range to celebrate timeless Indian flavours in an exciting Popping boba platform that will appeal to our discerning customers across all age groups. We understand that today's consumers are looking for more than just a thirst quencher - they want an experience that's not only Instagram-worthy and culturally relevant, but also refreshingly delicious. By combining the global trend of popping boba with India's most signature flavors, we're creating a perfect summer getaway that's as much fun as it is refreshing.”

The Summer Poppers are available for a limited time across all Tim Hortons outlets in India and can also be ordered via Swiggy and Zomato.

The Indian hospitality sector witnessed major shifts in 2024 as predicted by the Godrej Food Trends Report (GFTR) 2024, curated by over 190 industry experts. Key developments included the mainstreaming of Korean cuisine, renewed focus on ghee, and increased demand for protein-rich meals—trends that influenced both consumer preferences and product innovation across restaurants, bars, and home kitchens.

Consumer appetite for spicy flavors intensified, with hot sauces gaining widespread popularity. Once limited to niche shelves, they found their way into households, packaged foods, and upscale dining formats. Brands such as Naagin and Hot Toddy—the latter launched by Australian chef Sarah Todd—capitalized on this shift by offering regionally inspired and globally influenced hot sauces. Products made from Coorgi chilli oil and ghost pepper chutneys became more common in everyday consumption.

Korean food transitioned from a trend to a regular menu item. The rise was supported by cultural factors such as the popularity of K-pop and K-dramas, and saw increased investment from FMCG and QSR brands. Knorr introduced Korean-style ramen and hot-pot ready meals, while McDonald’s India rolled out a Korean-inspired menu. Specialty restaurants like Soo Ra Sang (Bengaluru) and Heng Bok (Mumbai) further anchored Korean cuisine within India’s dining landscape.

Food-related content saw a shift in 2024, with storytelling emerging as the most impactful digital format. Celebrity chefs like Ranveer Brar led this transition by connecting with audiences through personal narratives and traditional recipes. The format extended to public figures, with Jackie Shroff gaining online attention for sharing his preferred way of making poha, with onions chopped in a traditional ‘chaukandi’ style. These stories triggered a wave of user-generated content and community participation across platforms.

After years of health-related avoidance, ghee made a return to popularity, supported by its traditional credentials and perceived health benefits. Brands such as Two Brothers Organic Farms, GirOrganic, and Godrej Jersey responded with ghee products tailored for both traditional and modern usage, including baking and fusion recipes. Indian consumers increasingly viewed ghee as a versatile and essential cooking ingredient.

Consumer focus on protein continued, with a rise in functional, high-protein meals across QSR menus and home kitchens. Dishes like quinoa khichdi, soya-millet pulao, and protein-focused thalis gained traction. Despite innovations, dairy and poultry remained the primary protein sources for most households due to familiarity and ease of use. Brands responded to increasing consumer awareness by introducing nutrient-dense, label-friendly products.

Rushina Munshaw Ghildiyal, Curating Editor of the Godrej Food Trends Report and Managing Director at Perfect Bite Consulting stated, "The past year reminded us that India’s foodscape is a beautiful balance of memory and momentum. We witnessed traditional staples like ghee and poultry rise alongside global flavours like Korean spice. What is clear is that the Indian consumer is curious, conscious, and hungry for innovation. As we prepare for the launch of the Godrej Food Trends Report 2025, we look forward to spotlighting the voices and stories that will shape India’s next food wave."

La Piazza at Hyatt Regency Delhi has introduced a refreshed Italian menu following a one-year interval, under the direction of Head Chef Fabrizio Berretta. The relaunch focuses on blending regional Italian culinary traditions with updated techniques, reflecting Berretta’s extensive experience across Italy and Denmark.

The updated menu features a range of dishes including house-made pastas, flame-grilled mains, seasonal salads, and classic Italian desserts. Signature offerings include the Truffle Ricotta Agnolotti Plin, Eggplant Parmigiana, and Sardinian Seadas, which aim to highlight distinct textures and flavor profiles rooted in Italian gastronomy.

“At La Piazza, we honor three decades of culinary artistry by embracing innovation while cherishing tradition. Our new menu is a heartfelt tribute to timeless flavors, crafted with a modern touch,” said Chef Fabrizio Berretta, Head Chef, La Piazza.

The revised offerings also reflect a wider commitment to dietary inclusivity. Options include plant-forward dishes, gluten-free selections, sustainably sourced seafood, and premium meat-based plates. To complement the food, a selection of Italian wines, sparkling prosecco, and classic cocktails like the Negroni and Aperol Spritz have been curated to match the new culinary direction.

The updated menu is being served in the same setting La Piazza is known for—featuring its open kitchen and long-standing format—but now realigned with a new culinary strategy to re-engage both regular diners and new audiences.

Chinese Wok, a leading player in India’s quick service restaurant (QSR) segment specializing in Chinese cuisine, has expanded its menu with the launch of Kurkure Momos — a new product designed to appeal to younger urban consumers. This launch is part of the brand’s continued effort to merge traditional Indian street snacks with the flavor profiles of Indo-Chinese cuisine.

The Kurkure Momos, described as deep-fried dumplings with a crunchy exterior and served alongside Chinese Wok’s signature spicy sauces, represent the company’s focus on product innovation in a competitive QSR market. This initiative aims to engage Gen Z and millennial consumers who gravitate toward snackable formats and bold, fusion flavors.

“We are thrilled to introduce Kurkure Momos as the newest star on our menu. At the intersection of comfort and crunch, Kurkure Momos are a delicious desi twist to the country’s rising love for bold, flavourful snacking,” said Aayush Madhusudan Agrawal, Founder and Director, Lenexis Foodworks.

The company is backing the launch with a strong digital-first marketing strategy, which includes a high-engagement campaign across social platforms. The initiative features 80 food influencers, a mix of ASMR and teaser videos, and content drops timed around the Saturday Instagram launch to highlight the texture and appeal of the new item.

The rollout coincides with the ongoing cricket season. As part of its promotion strategy, Chinese Wok is using cricket-themed packaging, match-day contests, and advertising slots to tap into high consumer attention during live games. These efforts are intended to align the product with key cultural moments while reinforcing the brand's positioning in the youth-driven snacking market.

With Kurkure Momos, Chinese Wok aims to strengthen its footprint in India's fast-growing QSR sector by focusing on menu localization and consumer-led innovation.

JW Marriott Bengaluru has introduced Akbari Gate at its JW Kitchen, a limited-period culinary showcase inspired by the royal kitchens of Awadh. The concept draws from Lucknow’s historic Akbari Darwaza, once the symbolic entrance to imperial feasts, and reinterprets classic dishes once served in the courts of nawabs.

Curated by Chef Abdul Haleem, who comes from a lineage of traditional Awadhi chefs, the menu features preparations that focus on traditional methods and historic recipes. A highlight of the offering is the Dora Kebab, a dish known for its texture and technique, considered a signature of Awadhi culinary craftsmanship.

The menu includes a variety of appetizers such as Heeng Muttur Ke Asharfi, Kabuli Kaju Shammi, Murgh Tikka Murshid, and Keeme ke Tikiya, which are designed to reflect traditional Awadhi flavors. Main course selections include Paneer Aish-e-Anaar, Gosht Rezaala, Shaljam Zafrani, and Dal Teen Ratan, focusing on slow-cooked richness and layered flavor profiles.

Live food counters offer dishes like Raan ke Moti, Surkh Tawa Barrah, and Tilnaaz Machli, which aim to replicate the sensory experience of local Awadhi street food. Biryani options include Kathal Biryani and Bataanjan Alubukhara Biryani, known for their use of seasonal ingredients and fragrant spices.

The dessert selection is anchored by Sheer Khurma, a traditional milk-based sweet associated with festive occasions like Eid, served to align with the heritage theme of the dining experience.

“Akbari Gate is a culinary tribute that reconnects today’s diners with the heritage of Awadh through recipes that have been preserved over generations,” said Chef Abdul Haleem.

The initiative is part of JW Marriott Bengaluru’s ongoing efforts to integrate regional Indian cuisines into its hospitality offerings, aligning with rising consumer interest in heritage-based dining experiences.

ITC Hotels has entered the frozen dessert category with the introduction of Yura – Artisanal Scoops, a gelato and sorbet concept launched at ITC Grand Chola in Chennai. This move marks the hospitality group's first standalone frozen dessert initiative, expanding its culinary portfolio into the premium frozen treats segment.

The Yura concept has been developed in-house and is positioned as a handcrafted gelato and sorbet offering, with a rotating menu curated by chefs Mayank Kulshreshtha, Sridhar Manickam, and Deepthi Joji. The initial menu includes varieties like Sicilian Pistachio, Miso Caramel, Idukki Vanilla Gold, and French Raspberry, along with vegan-friendly sorbets. Signature sundaes such as Tiramisu Bliss, Crème Royale, and Hot Chocolate Fudge will also be served, in addition to seasonal soft-serve options.

“All offerings are 100 percent vegetarian, with dairy-free sorbets and sugar-free options available,” the company stated. Flavour combinations will be updated regularly as the culinary team continues to experiment with new recipes and ingredients. The products will be available for dine-in, takeaway, and delivery through Swiggy and Zomato starting May 7.

Shaariq Akhtar, General Manager at ITC Grand Chola said, “The launch of Yura – Artisanal Scoops is a special moment for us at ITC Grand Chola. As a hotel that has consistently set benchmarks in culinary innovation, Yura adds a new dimension to our repertoire—one that blends nostalgia, luxury, and imagination in every scoop. What makes Yura different from other ice cream or gelato parlours? At Yura, we don’t just make gelatos—we dream up flavours.”

With this launch, ITC Hotels adds a new vertical to its food and beverage offerings, aligning with the growing consumer interest in artisanal, premium, and plant-based dessert experiences. The initiative also fits within the broader industry trend of hospitality chains introducing in-house culinary sub-brands to diversify revenue streams and strengthen direct-to-consumer channels.

Roseate Hotels and Resorts is spotlighting regional Indian cuisine with its latest food festival, Taste of the Himalayan Valley, hosted at DEL, Roseate House New Delhi. Scheduled from 7th to 11th May 2025, the festival focuses on traditional dishes from Uttarakhand, offering a curated menu shaped by the seasonal ingredients and culinary heritage of the Garhwal region.

Executive Chef Narendra Singh from The Roseate Ganges, Rishikesh, has designed the menu. A native of Uttarakhand, Singh brings a regional lens to the event, presenting classic dishes with modern techniques and plating while retaining the integrity of local flavors. “Garhwali cuisine is a celebration of our mountains, seasons and the wisdom of generations. Every ingredient we use is sourced directly from the fertile soils and pristine rivers of Rishikesh. This festival is our heartfelt invitation to taste the real flavors of the Himalayas, feel Garhwal in every bite and enjoy warm mountain hospitality. It is more than just food—it’s our story,” he said.

The offerings include dishes such as Gahat Dal Shorba, a lentil broth; Gajar, Matar aur Akhrot ki Tikki, a patty made with carrots, peas, and walnuts; and Kumaoni Raita with mustard seeds and local spices. Mains include Bhatt ki Churkani (a black soybean curry), Pahadi Bhuna Mutton, and Kadi Patte Wali Macchi. Lesser-known preparations such as Fanna, a traditional lentil dish, also feature. The dessert menu includes Jhangora Walnut Phirni and Teekha Malta Ice Cream, made with citrus from the Himalayas.

Chef Gagandeep Singh Bedi, Director of Culinary at Roseate Hotels and Resorts said, “Uttarakhand Food Festival celebrates the rustic, soulful and deeply rooted culinary traditions of Devbhumi – Uttarakhand. The menu has been thoughtfully crafted by Chef Narendra Singh who brings with him the rich flavors, indigenous ingredients and traditional techniques of the Garhwal region. This collaboration exemplifies our commitment to celebrating native ingredients, promoting sustainable cooking practices and offering immersive culinary experiences to our patrons.”

This food festival is part of Roseate Hotels and Resorts’ broader strategy to feature lesser-known micro-cuisines through periodic regional events. The brand continues to emphasize sustainability, regional sourcing, and local storytelling through its food and beverage programs.

McDonald’s India – North and East has introduced a new non-vegetarian item to its snack portfolio with the launch of the Chicken Puff. The item expands the brand’s puff category, which previously included the Veg Pizza McPuff, by offering a meat-based alternative for consumers seeking savory options.

The Chicken Puff is priced at Rs 59 and includes marinated chicken pieces in a tangy-sweet sauce, paired with vegetables and wrapped in a puff pastry. The new item is positioned as a value-driven addition to the menu.

To support the rollout, the company is also introducing the McDeal 1+1 value offers. These include bundled deals such as 2 Chicken Puffs at Rs 99 (down from Rs 118), 2 Veg Puffs at Rs 79 (down from Rs 86), 2 Aloo Wraps at Rs 109 (down from Rs 158), and 2 Soft Serves at Rs 49 (down from Rs 54). The pricing strategy is aimed at encouraging higher transaction volumes and greater shareability across key product categories.

Rajeev Ranjan, Managing Director, McDonald’s India – North and East stated, “At McDonald’s, we are committed to meeting the evolving needs of our customers. The new Chicken Puff and McDeal 1+1 combo reflect our ongoing commitment to providing a range of flavourful, high-quality food choices at compelling value. With these new offerings, we’re giving our customers more reasons to connect, share, and enjoy their favourite snacks together. We’re thrilled to continue positioning McDonald’s as the go-to destination for everyday moments of joy.”

The new offerings are available across North and East India through multiple channels including dine-in, takeaway, drive-thru, and delivery via third-party platforms. These additions are part of the brand’s broader strategy to drive footfall and engagement through accessible pricing and menu variety.

McDonald’s emphasized its ongoing food safety and quality assurance protocols, noting that its chicken products undergo up to 64 quality checks from sourcing to final preparation.

In response to recent media reports suggesting a possible disengagement between the National Restaurant Association of India (NRAI) and the Open Network for Digital Commerce (ONDC), both organisations have issued a joint clarification refuting the claims. They confirmed that their collaboration is ongoing and strategic, aimed at creating a sustainable digital ecosystem for food businesses in India.

The clarification follows speculation that NRAI may have withdrawn from its engagement with ONDC. Both parties, however, stated that these reports are inaccurate.

Sagar Daryani, President of NRAI said, “We have not paused anything. Our engagement with ONDC is ongoing and purposeful. We are currently in the process of building a viable and scalable model and engaging in discussions through ONDC's Food Council which includes participation of all stakeholders, like restaurateurs and Network Participants and NRAI.”

He added that the association's current focus is on developing a model that works effectively for all stakeholders, and described the initiative as a forward-moving effort. “This is not a step back — it's a step forward, focused on doing this right. We continue to believe in the transformative power of ONDC’s open, interoperable network for our members and the broader food service ecosystem. Hoping to make this viable and work together,” Daryani said.

NRAI has reiterated its long-term objective of ensuring that restaurants can engage in digital commerce on fair and transparent terms. The organisation maintains that its participation in ONDC is aligned with this vision and continues to evolve as the network expands.

Marichi Mathur, Senior Vice President at ONDC said, “We have an ongoing engagement with the National Restaurant Association of India (NRAI) and together, we are working to build an inclusive, transparent, and interoperable network that empowers lakhs of restaurants and food brands to participate in digital commerce on their own terms. This partnership is crucial to driving access, visibility, and equitable growth for food businesses of all sizes — from neighbourhood outlets to national brands. We are exploring innovative pathways that benefit both industry stakeholders and consumers.”

Both ONDC and NRAI urged stakeholders to rely on verified sources for updates regarding their collaboration and to avoid drawing conclusions from unconfirmed media reports. The partnership, they said, is focused on building a long-term solution that empowers food service businesses in the digital age.

Fiori has launched a new Matcha Menu in partnership with Yūzen Matcha, introducing ceremonial-grade matcha sourced from Japan to its beverage offerings. This collaboration aims to enhance the café's product lineup while tapping into the growing demand for premium, experience-driven drinks in India’s evolving café culture.

The curated selection is designed to highlight both the complexity of matcha and its appeal to a diverse customer base—from enthusiasts to first-time consumers. The menu draws creative influence from the work of renowned Japanese artist Yayoi Kusama, known for her visual language centered on repetition, infinite patterns, and layered detail.

Each item on the menu connects with specific themes in Kusama’s art. The Iced Matcha Latte, referencing “NO. F, 1959”, incorporates a classic presentation with nuanced layers of flavor. The Mango Matcha, inspired by “Polka Dots”, blends tropical fruit notes with matcha’s earthy base. The Apple Matcha Cloud, linked to “Infinity Nets”, uses gradients of juice and foam for a balanced composition. Matcha + Blueberry Jam, inspired by “Infinity Mirrors”, combines the sharpness of matcha with the sweetness of fruit preserves for a more contemplative taste. The Matcha and OJ, drawing from “Fireflies on the Water”, merges orange juice with matcha for a more citrus-forward option.

According to the brand, the collection is positioned as part of a long-term strategy to develop matcha as a cultural category within India’s beverage sector. The partnership with Yūzen Matcha is aimed at maintaining product authenticity while also offering innovation in flavor.

The launch reflects a broader industry trend in hospitality, where cafés and F&B venues are focusing on specialty beverages and thematic menu design to engage younger and more experience-driven consumers. Fiori’s approach aligns matcha consumption with art, wellness, and cultural storytelling, elements that continue to gain traction in urban markets.

The National Restaurant Association of India (NRAI) concluded the fourth edition of its Food Delivery Summit 2025 at Le Meridien, New Delhi, focusing on key challenges and strategies shaping India’s food delivery landscape. Held under the theme “Delivering Fresh Ideas to Fuel Your Food Business”, the event attracted over 2,000 stakeholders from across the food service sector.

The summit opened with a lamp lighting ceremony led by Member of Parliament Bansuri Swaraj, and included Shehzad Poonawalla, National Spokesperson for the Bharatiya Janata Party, as a Guest of Honour.

Participants included restaurateurs, cloud kitchen operators, aggregators, delivery service providers, and technology firms. The discussions centred around changing consumer behaviour, the need for sustainable delivery operations, and the demand for greater operational efficiency.

Sagar Daryani, President of NRAI noted, “The Indian food delivery landscape is undergoing a massive transformation, driven by shifting consumer behaviour and rapid technological adoption. The NRAI Food Delivery Summit is an important platform for aligning all stakeholders, from restaurateurs to tech enablers, around a common vision. To unlock long-term growth, we must now prioritize collaboration, innovation, and standardization.” He added, “It’s not just about reaching customers faster, but also doing so responsibly, transparently, and in a sustainable manner.”

Poonawalla acknowledged the role of NRAI in crisis response during the pandemic, highlighting the organisation's efforts under Daryani and NRAI Vice President Zorawar Kalra, including distribution of 1 crore free meals a month and full staff vaccination in line with government directives.

Abhishek Gupta, Chief Customer Officer at Coca-Cola India, emphasized the importance of aligning food delivery with changing consumer expectations. “As consumer preferences continue to evolve, it is critical for the ecosystem to respond with agility, innovation, and responsibility. We are proud to support NRAI Summit, which promotes open dialogue and solutions that benefit the entire value chain, from kitchens to customers.”

Ashish Tulsian, Co-Founder and CEO of Restroworks, reinforced the role of technology. “Technology is no longer a supporting function in food delivery; it is the backbone. From optimizing last-mile logistics to improving customer experience, digital transformation is shaping the future.”

Key sessions included “Margins That Matter with Reelo,” “Tech as a Margin Multiplier,” and Pidge’s discussion on reducing aggregator dependency. The summit also marked the launch of Coca-Cola Foodmarks 2.0, spotlighting culinary destinations across India. Discussions around delivery bottlenecks, quick commerce, influencer marketing, and profitability provided tactical insights for operators.

The event concluded with a collective push for standardization, cross-sector collaboration, and responsible innovation as the foundation for scalable growth in India’s food service ecosystem.

Café Amudham is expanding its footprint in Delhi with a new outlet set to open on April 10, 2025, at Janpath, Connaught Place. This marks the brand's second location in the city following the Green Park debut, and its eighth outlet nationwide since launching in 2022.

The brand, which began operations in Bangalore, has quickly scaled across India by focusing on South Indian cuisine adapted to suit evolving urban dining preferences. Its menu features dishes such as Pudi Idlis, dosas, filter coffee, and lesser-known regional recipes, aiming to position South Indian food as a part of the everyday dining routine.

Priyanka Rudrappa, Co-Founder and CEO of Café Amudham said, “Our Green Park outlet saw an overwhelming response, reaffirming that there’s a strong appetite for a fresh, elevated South Indian experience in Delhi. With Janpath, we’re excited to build on that momentum and serve even more guests in the city's cultural heart.”

The Janpath outlet incorporates design elements like an open kitchen, South Indian background music, and a modern interior palette intended to align traditional dining formats with contemporary expectations. Sourcing ingredients directly from southern states, the brand continues to highlight regional culinary practices while maintaining consistency across locations.

With a presence in eight cities in just over two years, Café Amudham is continuing its expansion strategy by entering high-traffic areas that align with its positioning in the casual dining segment.