Restaurant India News: Tilaknagar Industries Posts Record Q1, Plans Six-Fold Distillery Expansion

Swiggy, one of India’s leading on-demand convenience platforms, has announced a strategic collaboration with Tourism Western Australia (TWA) to engage Indian consumers and position Western Australia as a preferred holiday destination. The partnership, announced on the sidelines of World Tourism Day, uses Swiggy’s digital ecosystem to integrate travel inspiration into everyday consumer interactions.

The campaign is currently live on Swiggy and Instamart and combines the platform’s focus on speed and convenience with Western Australia’s relaxed and joyful travel experiences. At the center of this initiative is the Quokka, known as “the world’s happiest animal,” who appears as a mascot across Swiggy’s digital touchpoints. The Quokka replaces delivery executives on post-order tracking maps and features on in-app banner ads, prompting users to imagine the possibility of a Western Australian holiday during their routine app usage.

One of Western Australia’s most recognizable experiences, the Quokka Selfie, has become a global social media phenomenon with millions of shares. Through this collaboration, Indian users are introduced to this cultural icon within the Swiggy interface. To further drive interaction, Swiggy has launched a “Find the Quokka” challenge, where users explore a digital travel map of Western Australia to locate five hidden Quokka icons. This gamified activity familiarizes users with key landscapes across the state. One participant, chosen through a lucky draw, will receive return tickets for two to Western Australia, sponsored by Tourism Western Australia.

Tom Upson, Director Markets & Aviation, Tourism Western Australia, said, “India is one of Western Australia’s most important and fastest-growing visitor markets. By joining hands with Swiggy, we aim to inspire more Indian travellers to explore the breathtaking landscapes and welcoming spirit of our state. India’s quick commerce and online food delivery boom, led by Swiggy’s vast reach, offers us a unique platform to connect with today’s connected, convenience-driven consumers and place our destination firmly on their travel radar.” He added, “The Quokka is Western Australia’s charm. By bringing it into the Swiggy experience, we hope to spark curiosity among Indian consumers and inspire them to choose Western Australia as their next holiday destination.”

Sidharth Bhakoo, Chief Business Officer, Swiggy Food Marketplace, said, “Swiggy has always looked at ways to go beyond transactions and spark meaningful engagement with our consumers. Our partnership with Tourism Western Australia reflects this vision. By introducing the Quokka into the Swiggy experience, we are creating a moment of joy that nudges our users to imagine the pleasures of travel, even in the middle of their everyday routines. With our deep reach across millions of households and our unique ability to blend digital and physical touchpoints, this collaboration is a great example of how brands can come together to inspire aspiration while staying rooted in everyday relevance.”

Arjun Mukundd, Country Manager, Tourism Western Australia, said, “Travel is about creating moments of happiness that last a lifetime. With this campaign, we’re inviting Indian travellers to imagine their own joyful moments in Western Australia, whether that’s taking a Quokka Selfie, exploring our natural wonders, or experiencing our unique culture. From food to travel, both Swiggy and Tourism Western Australia celebrate life’s happiest moments. This collaboration brings the Quokka, our most loved local, into everyday India while inspiring travellers to plan their own unforgettable trip to Western Australia.”

The campaign runs from September 28 to October 11, 2025, across Delhi NCR, Mumbai, Bengaluru, Hyderabad, Kochi, Kolkata, Pune, and Chennai. It aligns with India’s festive and holiday planning season and targets key outbound travel markets that overlap with Swiggy’s largest user bases. This initiative gives Tourism Western Australia a direct and engaging route to connect with aspirational Indian consumers through their regular digital touchpoints.

Ahmedabad’s premium catering and hospitality company, Mann & Salwa, has announced the opening of Sora, positioned as the city’s first Asian Peruvian restaurant. Located at The Primo, the brand’s flagship culinary destination, the restaurant spans 11,000 square feet and has been designed as a dining experience that integrates food, interiors, and hospitality into a cohesive format.

Ridhi Choudhary, CEO, Mann & Salwa, said, “Our vision for Sora has always been to create an experience that is both exhilarating and comforting. We set out to reimagine exceptional food, beverages, and hospitality, making them more accessible, memorable, and infused with soul. Ahmedabad, with its deep appreciation for fine food and culture, now welcomes a new dimension to its dining landscape. With Sora, we bring the finest of Asian Peruvian cuisine, thoughtfully designed interiors, and immersive hospitality - enriching the city’s vibrant culinary culture.”

Sora’s interiors reflect the brand’s design philosophy: “refined in form, rooted in soul, crafted with care.” The restaurant draws inspiration from Art Deco, adapted for contemporary dining. Key elements include marble tabletops, tufted leather seating, brass screens, sculptural lighting, and warm wood finishes.

Bold colors such as deep red, green, and blue are balanced with diffused golden light, while spherical pendant lamps add subtle sculptural accents. The intent, according to Design Director Rehan Saiyed, was not spectacle but resonance.“At Sora, the design isn’t about spectacle but resonance. Every curve, texture, and material was chosen to echo the food - disciplined yet quietly expressive. The aim was to create an atmosphere of curiosity and calm, timeless yet deeply personal.”

The menu balances Asian culinary techniques with Peruvian ingredients. Core elements include Peruvian chillies (ají amarillo, ají panca), Japanese yuzu, Sichuan pepper, kimchi, and house-made sauces.

Highlights include:

• Ceviche: Mango (Thai mango, ají panca, leche de tigre), Clasico de la Casa (edamame, avocado, charred corn, cherry tomato), Mushroom (mushrooms, avocado cream, citrus dashi, dill, grana padano).

• Tiradito: Avocado & Corn, Asparagus, Zucchini, Lotus Root, Tofu.

• Anticucho & Robata: Miso Mushroom, Baby Carrot, Mock Meat, Ssamjang Potato, Gochujang Tofu, Eggplant, and Colocasia.

Interactive dishes include Yuzu Panca Siphon Soup assembled tableside, Malanga Root Salad, and a hot-stone Bibimbap prepared in front of guests. Beyond these, the menu extends to sushi, dim sum, curries, noodles, and small and large plates.

Chef Sadik, Culinary Mentor, Sora, explained, “Asian Peruvian cuisine has never been in Ahmedabad before. With Sora, we’re bringing the city a new flavour profile - exciting yet familiar. The menu is a conversation between cultures, where ingredients and techniques meet with curiosity and respect. It’s less about fireworks and more about connection, food that speaks softly but leaves a lasting impression.”

The non-alcoholic beverage program, titled “Flavours of Asia and Peru,” is designed around four distinct sections, each bringing a unique cultural influence to the table. The Signature Drinks feature innovative techniques such as infusion, fermentation, and distillation, with highlights like Ají Eclipse made with ají amarillo, passionfruit, and rosemary smoke; Ume Sora, a plum sour crafted with Peruvian fruits; and Yubari Nectar showcasing Japanese melon. 

Other inventive offerings include Mango Sticky Rice, Sushi Highball, Postcard from Phi Phi, and Shrooms. The Milk-Based Drinks draw inspiration from Asian milk teas and the popular boba culture, while the Flavored Iced Teas combine herbs, fruits, and spices sourced from Asia and Peru to create refreshing infusions. Rounding out the program are Seasonal Mojitos in variations such as Dragonfruit & Lychee, Watermelon & Cranberry, and Muskmelon. Each creation is carefully designed to complement the menu’s cross-cultural approach, encouraging both discovery and interaction for guests..

Radisson Hotel Delhi MG Road has officially opened its doors, marking its entry on South Delhi’s MG Road. Strategically located a short drive from Indira Gandhi International Airport, the property is positioned to serve both leisure travelers and business guests with easy access to retail, cultural, and entertainment districts.

The hotel features 100 rooms and suites spread across Standard, Superior, and Suite categories. Amenities include an all-day dining restaurant, fitness center, outdoor pool, spa, salon, premium lounge, and bar. For events, the hotel offers more than 29,000 square feet of indoor and outdoor venues, supported by large pre-function areas and dedicated entrances for lawn access. These facilities are tailored for weddings, corporate gatherings, and social events.

Dining options include Lore, a 120-cover world cuisine restaurant with a live kitchen and integrated bar, and Crème, a patisserie and grab-and-go café. Lounges and bars add further variety to the food and beverage offering.

Ashish Saxena, General Manager, Radisson Hotel Delhi, said, “What sets Radisson Hotel Delhi MG Road apart is its ability to meet both business and social needs in a location that is central yet peaceful. By combining well-designed rooms with flexible event spaces and lifestyle facilities, we aim to add meaningful value to South Delhi’s hospitality offerings and create a destination that feels naturally connected to the city.”

Nimish Mehra, Managing Director, AKM Hotels Private Limited, said, “This opening represents a defining chapter for us - a project designed to complement Delhi’s energy with warmth, comfort, and thoughtful hospitality. We are proud to create an experience that leaves a lasting impression on guests while strengthening the community we serve.”

Vikram Singh Chauhan, Founder and CEO, NILE Hospitality, added, “We are delighted to announce the opening of Radisson Hotel Delhi MG Road, our fifth Radisson-branded property and our first in the capital city. In AKM, we have found a partner who shares our hospitality vision and we are delighted that this partnership allows us to strengthen our portfolio & collaboration with Radisson Hotel Group, bringing a truly one-of-a-kind hotel to Delhi.”

With its combination of location, infrastructure, and dining concepts, the Radisson Hotel Delhi MG Road is expected to become a key player in Delhi’s growing hospitality market.

The Hotel and Restaurant Association of Western India (HRAWI) has re-elected Jimmy Shaw, Managing Director of The Waterfront Shaw, Lavasa, as its President at the association’s 75th Annual General Meeting held on September 17, 2025.

The leadership team remains largely unchanged, with Nirav Gandhi continuing as Senior Vice President, Chetan Mehta as Vice President, and Pradeep Shetty as Honorary Secretary. Gurbir Singh Bedi has taken charge as Joint Honorary Secretary, while Paramjit Singh Ghai has been appointed as Honorary Treasurer.

Over the past year, under Shaw’s leadership, HRAWI has been active on several critical issues for the hospitality sector. These included GST rationalisation, reforms in excise duty, food safety measures, and industry-focused initiatives such as the ‘Empowering Hospitality’ Conclave & Awards.

“Being re-elected President during our 75th year is both an honour and a responsibility. Over the last year, we have built strong momentum on issues critical to the hospitality industry ranging from GST reforms to various processes under the Ease of Doing Business. I am grateful to our members and committee for their trust and support. Our collective achievements prove that when we speak with one voice, we can influence meaningful change,” said Shaw.

Looking forward, HRAWI has outlined its focus areas for the coming year. These include technology adoption, sustainability, and inclusivity, alongside preparation for the 20th Regional Convention in October 2025 at The Taj Mahal Palace, Mumbai. The Platinum Jubilee edition of the convention will spotlight hospitality’s role in “Viksit Maharashtra 2047” and its alignment with the national mission of “Viksit Bharat 2047.”

“As we look to the future, the Association will continue to work tirelessly to secure rationalised GST, ease regulatory bottlenecks, promote inclusivity and sustainability, and drive innovation. We will also work closely with State and Central Governments to streamline regulations and boost tourism competitiveness. The upcoming 20th Regional Convention will be a platform to showcase our industry’s resilience, chart our vision for Viksit Maharashtra 2047 and cement our role as the leading voice of hospitality in Western India,” concluded Shaw.

The Fern Hotels & Resorts has added another property to its Rajasthan portfolio with the launch of The Fern – An Ecotel Hotel, Kota. With 104 rooms and suites, the property reflects the brand’s focus on eco-sensitive hospitality while catering to both business and leisure segments. This opening increases The Fern’s network in Rajasthan to 16 hotels and brings its national presence to 136 properties.

“Kota is fast transforming into a dynamic hub, balancing a rich heritage with modern economic development. With The Fern - An Ecotel Hotel, Kota, we aim to offer a hospitality experience that is equally suited to discerning business travellers, corporate gatherings, leisure guests and destination events. Every detail, ranging from eco-sensitive practices to curated guest experiences, has been designed to provide luxury with responsibility. This hotel marks a significant step forward in our vision of redefining sustainable hospitality across India's tier-II cities,” said Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts.

The property offers a mix of modern amenities and sustainable practices across its accommodations. Guests have access to The Pepper House, a rooftop all-day dining restaurant serving regional and international cuisines in indoor and alfresco settings, and House of Rocks, a rooftop bar and lounge featuring handcrafted cocktails and city views. A 24-hour in-room dining service adds to the convenience.

For large-scale events, the hotel includes 6,000 sq. ft. Sapphire Hall and a 78,000 sq. ft. Imperial Garden, making it suitable for weddings, corporate gatherings, and social functions. Facilities also include a swimming pool, fitness center, and wellness services.

Located 250 km from Jaipur Airport, 11 km from Kota Railway Station, and 7 km from Kota Bus Stand, the hotel is positioned for accessibility to Kota’s educational institutions, corporate centers, and tourist attractions. The opening of The Fern – An Ecotel Hotel, Kota underlines the company’s strategy of expanding into tier-II markets with an emphasis on sustainable luxury and event-focused hospitality.

Marriott International has expanded its long-stay portfolio in India with the opening of Marriott Executive Apartments Bengaluru UB City, marking its entry into the city’s extended-stay hospitality segment. The property is part of Marriott Bonvoy’s global network of over 30 hotel brands and is designed to serve business professionals, expatriates, and long-stay travelers.

Located in the heart of Bengaluru’s Central Business District, the development offers 190 serviced apartments equipped with kitchenettes and tailored services. Its positioning provides seamless access to corporate hubs, shopping districts, and Kempegowda International Airport, catering to both business and leisure requirements.

“India’s corporate landscape is evolving rapidly, especially in innovation-driven cities like Bengaluru. This transformation is creating a clear demand for a new category of accommodations, ones that go beyond traditional hospitality,” said Kiran Andicot, Senior Vice President - South Asia, Marriott International Inc. He emphasized that today’s long-stay guests look for consistency, space, and a sense of community, and the Bengaluru debut reflects Marriott’s commitment to this growing segment.

Irfan Razack, Chairman and Managing Director, Prestige Group, added, “UB City was envisioned as a landmark that contributes to Bengaluru’s skyline and lifestyle. With the opening of Marriott Executive Apartments, we are adding a new residential hospitality option within the development. This collaboration combines Prestige Group’s experience in creating integrated spaces and Marriott’s expertise in long-stay accommodation.”

The property offers six categories of accommodations:

• 59 superior rooms

• 35 studio retreats

• 66 one-bedroom apartments

• 21 two-bedroom residences

• 6 three-bedroom residences

• A presidential suite with terrace

Each apartment includes a separate living and dining area, a dedicated workspace, and a fully equipped kitchen, along with modern amenities such as Bose Bluetooth systems, Wi-Fi, in-room washer/dryer, and secure parking.

Dining options at the property include The Market (all-day dining), Madras Kitchen (regional South Indian cuisine), The Bar, Grab & Go, and The Roof, featuring Asian-style grills. Leisure facilities include a 24/7 fitness center with yoga room, rooftop infinity pool, and a spa with private treatment suites.

Wajeed Bagwan, General Manager, Marriott Executive Apartments Bengaluru UB City, said, “Bengaluru possesses a dual soul - one foot in the circuitry of tomorrow, the other planted firmly in the tranquil soil of its storied past. Here, at Marriott Executive Apartments Bengaluru UB City, we endeavor not merely to host, but to embody the very rhythm of this magnificent metropolis.”

The property is part of the Marriott Bonvoy loyalty program, allowing members to earn and redeem points across Marriott’s portfolio and access app-based services for a more personalized stay.

P.F. Chang’s has announced the launch of its seventh outlet in India, with the new restaurant opening at Sky City Mall, Borivali. This marks the brand’s fourth location in Western India, reinforcing its strategy to strengthen its presence in high-potential urban centers.

The expansion highlights the consistent demand for the brand’s signature wok-fired offerings and reflects the confidence it has gained from guests, partners, and its teams across operations, design, projects, culinary, and marketing.

With this launch, P.F. Chang’s continues to build on its positioning in the Casual Dining-Restaurant (CDR) segment in India. The company views the segment as a significant growth driver, with evolving consumer preferences and increasing appetite for international dining experiences creating strong potential for scale.

The Borivali outlet will carry forward P.F. Chang’s emphasis on delivering consistent hospitality standards, ensuring that guests experience the same service and quality the brand is recognized for globally. This milestone adds further momentum to the brand’s India journey and reflects its long-term commitment to expanding in the country’s growing premium casual dining space.

The Burger Company (TBC) has announced the official launch of its new format, TBC PICO, a compact outlet model created to deliver the brand’s signature menu in a neighborhood-friendly format. The concept has already generated significant attention, with more than 10,000 direct Expressions of Interest (EOIs) recorded.

According to the company, the highest demand has come from Delhi NCR, which has contributed over 1,000 EOIs. Other markets showing strong traction include Bangalore, Ahmedabad, Jaipur, and East UP, each recording more than 500 EOIs. The distribution highlights both the scalability of the model and the appetite for TBC’s entry into new markets with high growth potential.

The first PICO outlet is scheduled to open on October 5, 2025. The month will also see the rollout of five to seven additional outlets, while more than 25 others are already under fit-out and planned to launch in the following weeks.

The menu at TBC PICO will retain the brand’s core offerings, including vegetarian and chicken burgers, fries, munchies, sandwiches, momos, pies, and beverages. The format has been curated to balance compact operations with menu consistency, ensuring customers receive the same experience associated with full-sized TBC outlets.

Neelam Singh, Founder and CEO, The Burger Company, commented, “With PICO, we’re making TBC more accessible while retaining everything our customers love about us – great taste, variety, and quality. The incredible response proves the strength of the concept and marks an exciting new chapter in our growth journey.”

The PICO model reinforces TBC’s focus on innovation and scalability while enhancing customer convenience. By leveraging a smaller footprint and streamlined operations, the company is strengthening its expansion strategy and positioning itself as a leading player in India’s quick-service restaurant segment.

W Goa has announced two senior leadership appointments, naming Farhan Hamidani as Director of Sales and Marketing and Anuraag Kadam as Director of Human Resources. Both leaders bring significant industry experience and are expected to play an important role in strengthening W Goa’s positioning in the luxury hospitality segment.

Farhan Hamidani joins as Director of Sales and Marketing with more than 17 years of leadership experience across well-known hospitality brands. He has built a reputation for driving growth, strengthening market positioning, and developing guest-focused strategies. His career includes leadership roles at The Westin Goa and Novotel Mumbai Juhu, where he contributed to revenue growth, enhanced brand presence, and delivered measurable results. Recognized for his ability to combine sales performance with storytelling and experience-led engagement, Hamidani’s approach aligns with W Hotels’ brand philosophy of “luxury with a pulse.” His established relationships across travel trade, corporate, and lifestyle segments are expected to support W Goa’s continued growth.

Anuraag Kadam has been appointed as Director of Human Resources, bringing with him over 12 years of experience in people management across leading hospitality companies. He has worked with Hilton Hotels and Resorts, The Leela Palaces Hotels and Resorts, and Taj Hotels Resorts and Palaces, where he developed expertise in building strong organizational cultures and aligning human resources strategies with business objectives. At W Goa, Kadam will be responsible for strengthening workplace culture, promoting inclusivity, and ensuring alignment with the brand’s people-first philosophy. His leadership will also focus on positioning W Goa as an employer of choice within the hospitality sector.

The appointments come as W Goa continues to focus on delivering innovative guest experiences and building a strong internal culture. Both leaders are expected to contribute to operational excellence while supporting the brand’s long-term strategy in the competitive luxury resort market.

WelcomHeritage Cheetahgarh Resort & Spa has appointed Manoj Kumar as its new General Manager. Backed by more than 14 years of leadership experience in India’s hospitality sector, Manoj brings expertise in guest engagement, operational efficiency, and sustainable growth strategies.

His career includes leadership roles at JW Marriott Mumbai Sahar, The Westin Hyderabad, Taj Hotels, Caravela Beach Resort Goa, and Inner Living Hotels & Resorts. In each of these positions, Manoj focused on strengthening F&B offerings, building guest loyalty, and developing high-performing teams. He also founded Ancient Treasure Hospitality, through which he launched boutique stays, villas, and the well-known Thynk Veg Café in Goa — projects noted for innovation and attention to detail.

Beyond operations, Manoj is recognized for mentoring young professionals and fostering teams that align with evolving industry needs. His leadership is anchored in sustainability, heritage-driven hospitality, and people-first management.

Situated in the Aravalli range, WelcomHeritage Cheetahgarh Resort & Spa spans 20 acres and blends Jawai’s wilderness with contemporary luxury. The resort features lake-view rooms and chalets — including some with private temperature-controlled pools — along with curated experiences such as leopard safaris, wellness treatments, Rabari village walks, stargazing, and regionally inspired dining. Located within three hours of Udaipur and Jodhpur, the property caters to travelers seeking both tranquility and immersive cultural experiences.

Manoj Kumar’s appointment is expected to further enhance the resort’s positioning as a distinctive heritage and wildlife destination in Rajasthan’s hospitality landscape.

Sofitel Mumbai BKC has announced the launch of Savour Singapore, a 10-day food festival that highlights the culinary heritage of Singapore. The event is being organised in collaboration with the Singapore Consulate-General in Mumbai and will showcase the diverse food culture of the island nation.

The festival will feature Chef Mohamad Shahril Jamarudin, Sous Chef at Fairmont Singapore, who will be travelling to Mumbai for this initiative. With his experience in traditional Singaporean cuisine and modern cooking techniques, Chef Shahril will design the menu for the festival, offering guests a mix of authentic flavours and contemporary dining.

The line-up of dishes includes Singaporean staples such as Kambing Soup, Soto Ayam, Singapore Chilli Crab, Fish Head Curry, Hainanese Chicken Rice, and Sambal Stingray. Desserts like Bubur ChaCha and Bubur Pulut Hitam will also be served. To complement the food, the event will offer the Singapore Sling, a cocktail widely recognised as part of Singapore’s bar culture.

Cheong Ming Foong, Consul-General of Singapore in Mumbai, said, “The Singapore Consulate-General is delighted to partner with Sofitel Mumbai BKC to bring the Savour Singapore to Mumbai this year. As we celebrate Singapore's 60th anniversary of independence alongside six decades of diplomatic relations between Singapore and India, this Food Festival represents more than just a display of Singapore’s culinary heritage; it embodies the cultural bonds that unite our nations. Food has always been a bridge between cultures, and through this Festival, we invite Mumbai to experience the rich tapestry of Singaporean cuisine whilst celebrating the enduring friendship between our two countries. This milestone year makes the Festival particularly meaningful as we look forward to strengthening our ties for generations to come.”

The event is being positioned as more than just a themed dining experience. For Sofitel Mumbai BKC, it represents a collaboration that ties cultural exchange with the global food and beverage industry. For the Singapore Consulate-General, the initiative is part of its larger efforts to mark Singapore’s 60th year of independence and the 60th anniversary of diplomatic relations with India.

Eternal Ltd, the parent company of Zomato and Blinkit, has seen its market valuation surge to Rs 3.26 lakh crore on Thursday, following a steady rally in its stock price. With this milestone, the company has overtaken several large firms in the market capitalisation rankings, including Hindustan Aeronautics, Titan Company, Avenue Supermarts, and Adani Ports.

Shares of Eternal climbed 2.96 percent to close at Rs 337.90 apiece on the BSE. During intraday trade, the stock gained 3.18 percent to touch Rs 338.65, marking a new 52-week high. This performance comes on the back of four consecutive sessions of gains, during which the stock has risen 5.11 percent.

At the end of trading, Eternal’s market capitalisation stood at Rs 3,26,085.35 crore, positioning the company as the biggest gainer across both Sensex and Nifty-listed firms. Eternal now ranks 22nd among the top 100 companies by market capitalisation.

In terms of valuation, the company now stands ahead of Hindustan Aeronautics (Rs 3,24,847.42 crore), Titan Company (Rs 3,11,692.84 crore), Avenue Supermarts (Rs 3,09,758.70 crore), Adani Ports (Rs 3,05,087.22 crore), Bharat Electronics (Rs 2,99,591.29 crore) and ONGC (Rs 2,96,454.28 crore).

So far in 2025, Eternal’s stock has advanced 21.54 percent, reflecting growing investor confidence in the company’s dual positioning across the food delivery and quick commerce segments. The rise places Eternal among the most closely watched firms in India’s evolving consumer internet and retail services space.

Sterling Holiday Resorts has announced the opening of Sterling Hibis Vellore, a 40-room property set on 5.3 acres off Tiruvannamalai Road. This marks the company’s entry into Vellore and strengthens its presence in Tamil Nadu as part of its expanding network of leisure and business destinations.

Vellore has emerged as a hub that intersects pilgrimage, healthcare, education, and commerce. The new resort has been designed to cater to varied traveller segments including devotees visiting the Golden Temple at Sripuram, families exploring the historic Vellore Fort, medical and academic visitors linked to Christian Medical College and VIT, as well as corporates seeking a retreat-style venue within the city. The resort also connects with nearby Sterling properties in Yelagiri and Tiruvannamalai, allowing travellers to extend their journeys across spiritual, cultural, and leisure experiences.

Sterling Hibis Vellore comprises 36 Classic Rooms and 4 Suites built in a villa-style layout and equipped with modern comforts. Dining is centred around Orchid Restaurant, which highlights Arcot Nawabi heritage dishes alongside global cuisines, while Iris Bar offers cocktails and light snacks in a casual lounge setting. Guests also have access to a full-service spa, a fitness centre, and a 2,500 sq. ft. swimming pool with a dedicated kids’ section.

For events, the resort offers a Grand Banquet Hall with a capacity of 150 guests and a party lawn that can host up to 600, positioning it as a venue for weddings, social celebrations, and corporate gatherings.

“Sterling Hibis Vellore embodies our vision of offering urban travellers the best of both worlds—a tranquil resort setting within city limits, tailored equally for leisure and business. From pilgrims and medical visitors to families and corporates, this property is designed to meet every need with warmth and authenticity,” said Vikram Lalvani, MD & CEO, Sterling Holiday Resorts.

“Partnering with Sterling for Hibis Vellore allows us to bring an international standard of resort hospitality to the city. With its villa-style rooms, expansive lawns, and wellness amenities, this property sets a new benchmark in Vellore, appealing to both local gatherings and visiting travellers,” said Prabu Ramalingam, Managing Director, Dolphin Ecco Resort Hotels.

The resort is located three hours from Chennai Airport, 20 minutes from Vellore Cantt Railway Station, and 30 minutes from Katpadi Junction. With this launch, Sterling strengthens its footprint in Tamil Nadu, adding Vellore to its portfolio of resorts in Ooty, Kodaikanal, Yelagiri, Madurai, Tiruvannamalai, and Yercaud.

Nando’s, the South African brand globally recognized for its flame-grilled PERi-PERi chicken, has entered the Pune market with its first outlet at Phoenix Marketcity Mall in Viman Nagar. The company refers to its restaurants as Casas—meaning “home” in Portuguese—underscoring its brand identity of warmth and community.

The move adds Pune to Nando’s presence in Delhi, Bengaluru, Chennai, Punjab, Hyderabad, and Mumbai, strengthening the brand’s footprint across seven major Indian cities.

“Pune is a city rich in culture, creativity, and a serious love for food,” said Sameer Bhasin, CEO, Nando’s India. “We’ve felt the excitement from Punekars, who have been visiting us in other cities in India and other countries for a long time, and now we’re ready to serve the bold, unforgettable flavours they’ve been waiting for. We’re proud to bring our PERi-PERi experience to Pune, and Phoenix Marketcity is the perfect place to begin.”

Nando’s is known for using fresh, real ingredients in its bastings, marinades, and sauces, with no artificial flavours or colorants. All chicken is flame-grilled, a cooking style the brand highlights for its taste and quality. Customers can select their preferred PERi-PERi heat level, ranging from mild to Extra Hot.

Beyond food, the restaurant design incorporates vibrant colors, handcrafted art, and Afro-Luso music, reflecting modern African culture and offering an immersive dining environment consistent with its global identity.

The Pune launch is part of Nando’s strategy to expand its presence in India’s competitive casual dining sector. With established operations in six cities prior to this launch, the brand continues to focus on tier-1 markets and high-traffic destinations such as malls. By positioning itself around customisable flavours and distinctive restaurant ambience, Nando’s is targeting urban diners who seek both international cuisine and experiential dining.

Reelo has launched Membership by Reelo, a prepaid loyalty platform designed to help restaurants strengthen customer relationships and reduce reliance on third-party delivery channels. The new model aims to give restaurants more predictable revenue streams, direct engagement with diners, and the ability to reward repeat visits through tailored membership plans.

The launch comes at a time when restaurant profitability remains under pressure. As highlighted in Food Delivery Unwrapped, a report by The Mavericks India, restaurants continue to face margin losses due to high commissions and hidden costs on third-party platforms, adding up to thousands of crores annually. Membership by Reelo offers restaurants an alternative by encouraging prepaid loyalty and in-house dining.

“The restaurant industry is at a tipping point. Rising third-party commissions, inconsistent footfalls, and shrinking margins have made it increasingly difficult for restaurants to operate profitably and predictably,” said Parin Sanghvi, CEO and Co-Founder, Reelo. “With Membership, we’re introducing a solution that enables restaurants to generate recurring revenue, build long-term customer loyalty, promote in-house dining, and regain control over their own customer relationships. We believe this model supports a more stable, self-reliant future for restaurants.”

The platform allows restaurants to design customizable prepaid programs, such as coffee subscriptions, dining bundles, festival-specific perks, and prepaid wallets. For example, customers can pay Rs 5,000 and receive Rs 7,500 in spending power.

Membership by Reelo integrates with 35+ POS systems across India, automating transactions, redemptions, reconciliations, and insights to reduce operational complexity. The platform is built to improve visit frequency and strengthen brand loyalty by offering exclusivity, tailored rewards, and value-driven engagement.

Pilot programs in Delhi, Bengaluru, Mumbai, and Ahmedabad have shown positive results:

• NOA by the Nutcracker, Mumbai enrolled 175+ members in its first two months, generating over Rs 3 lakh in extra revenue.

• Niro, Ahmedabad recorded a 92 percent rise in visit frequency with its Niro Coffee Club—customers who visited every 17.5 days now return every 2 days.

• The Beer Café, a national beer chain, launched its BeerOcrat membership and is targeting Rs 50 lakh in revenue within one month.

“With loyalty in place, membership was the natural next step. It helps build deeper customer relationships and brings in steady, repeat business,” said Gordon D’Souza, CEO, NOA by the Nutcracker.

Reelo currently supports 28,000+ restaurants across India, the Middle East, and Africa through loyalty solutions, CRM, and marketing automation. The new membership platform extends these services, making advanced tools available to independent operators and emerging restaurant brands that previously lacked access to such models.

“We're not just providing technology; we're catalysing a movement,” emphasised Sanghvi. “This is the future of F&B in India, and the restaurants starting today will be the architects of tomorrow's hospitality landscape. We're empowering every restaurant to build a legacy of loyalty that will define their success for generations.”

With its nationwide rollout, Membership by Reelo positions itself as a potential game-changer for restaurants navigating tight margins and growing competition in India’s F&B industry.

Royal Orchid Hotels Ltd, one of India’s established hospitality groups, has launched ICONIQA Hotels & Resorts, its new upscale lifestyle brand. The debut property is located next to Mumbai International Airport’s Terminal 2, marking the company’s formal entry into the premium hospitality category.

ICONIQA has been developed to bridge city hotels and resort destinations, combining bold design, integrated technology, and personalized guest engagement. The first property in Mumbai offers 291 rooms, introducing features such as in-room smart laundry closets, a 24/7 WhatsApp-based concierge service, and Mumbai’s first poolside day club. The hotel also focuses on a strong food and beverage program, positioning itself to attract both business and leisure travelers.

“ICONIQA is a bold vision of what hospitality can be, where every element is designed for the new-generation traveler who craves experiences over conventions. Today’s guests seek vibrant spaces that reflect their lifestyles, spark inspiration, and elevate every moment. With ICONIQA, we’re not just launching a brand; we’re setting a new standard for immersive, intuitive hospitality that delivers extraordinary value at every touchpoint,” said Chander K. Baljee, Chairman & Managing Director, Royal Orchid Hotels Ltd.

The launch comes as Royal Orchid accelerates its expansion strategy, aiming for 345 properties by 2030 across its portfolio. ICONIQA will operate primarily on flexi-lease and ownership models, aligning with the group’s focus on strong returns on capital employed (ROCE). The company expects the brand to scale across key Indian cities and explore select international destinations.

“Mumbai is a city on the move, a nexus for business, culture, and global connectivity. ICONIQA answers its energy and ambition with future-ready design, smart technology, and thoughtful experiences that go beyond traditional hotel stays. We’re proud to unveil a hospitality concept that is as dynamic as the destinations it serves, redefining upscale lifestyle travel for India and beyond,” said Arjun Baljee, Founder of ICONIQA Hotels & Resorts and President, Royal Orchid Hotels Ltd.

ICONIQA properties will also be part of Regenta Rewards, Royal Orchid’s fast-growing loyalty program. The program currently has over 600,000 members and is projected to cross 1 million by March 2026. Data-driven personalization is a key feature of the program, enabling the brand to improve guest engagement and repeat business.

The Mumbai opening is seen as a significant milestone for Royal Orchid Hotels as it positions ICONIQA to capture India’s growing demand for upscale lifestyle hospitality. With technology-driven operations, new-age design, and curated experiences, the brand is expected to play a central role in the company’s long-term growth strategy.

Swiggy has launched a new standalone app, Toing, in Pune as part of its effort to expand into lower-cost segments and attract younger customers. The move comes shortly after competitor Rapido launched its Ownly platform, highlighting increased competition in India’s affordable food delivery space.

Toing is aimed at students, Gen Z users, and young professionals by offering low-priced meals, handpicked restaurant options, and a simplified interface. A key feature is pricing transparency—menu prices match those seen in offline outlets, in contrast to Swiggy’s main app where additional costs such as packaging fees are common.

A source familiar with the launch explained, “Pune was chosen as the launchpad because it’s an educational and IT hub, yet remains underpenetrated in terms of food delivery. Unlike Bangalore, which is a saturated market, Pune offers room for experimentation and user acquisition.”

Toing’s affordability strategy includes meals priced below Rs 99 and delivery within 30 minutes. The menu features popular fast foods like biryani, burgers, noodles, kebabs, ice creams, dosas, and pastries. A price comparison between Toing and Swiggy’s main platform showed notable differences. For instance, a Rs 189 meal on Toing cost Rs 210 with GST and platform fees, while the same order on Swiggy was Rs 238 after packaging charges and higher fees. A sub-Rs 99 order came to Rs 124 on Toing but Rs 193 on Swiggy, where extra charges such as a Rs 25 rain fee added to the cost.

Toing avoids restaurant packaging fees and maintains lower platform fees at Rs 12, compared to Swiggy’s Rs 14.99. Additionally, it generally applies lower GST rates and does not include charges like rain fees on smaller orders. This launch is part of Swiggy’s broader strategy. The company already operates Snacc, a standalone app focusing on private-label micro-kitchen offerings. Toing, however, partners with restaurants and targets meals priced between Rs 99 and Rs 149.

According to Play Store data, Toing has already surpassed 500 downloads and is available on both Android and iOS platforms. While food delivery growth has slowed across the industry, Swiggy reported a positive trend in the first quarter of FY26, with gross order value rising to Rs 8,086 crore from Rs 7,347 crore in Q4FY25.

With Toing, Swiggy aims to further diversify its offerings and capture a growing segment of price-conscious, younger users, particularly in emerging markets like Pune.

Ice Cream Works Gold, a luxury ice cream boutique recognized for its artisanal creations, has opened a new outlet at Gourmet Village in Phoenix Palladium, one of Mumbai’s leading premium food destinations. This expansion builds on the brand’s success at its Juhu location, as it continues to offer rich flavours, high-quality ingredients, and personalized dessert experiences to customers seeking indulgent treats.

Alisha Shah, Founder, Ice Cream Works Gold, said, “With Ice Cream Works Gold, we’ve always aspired to craft not just ice creams but experiences — where every flavour tells a story and every scoop feels like indulgence. With Phoenix Palladium being an epicenter of culinary and luxury experiences, Gourmet Village is the perfect home for our new chapter.”

The new outlet will feature Ice Cream Works Gold’s signature handcrafted ice creams, including classic options with innovative twists and limited-edition offerings. Guests can also expect exclusive items at this location, designed to complement the upscale environment of Gourmet Village.

Through this expansion, Ice Cream Works Gold aims to further position itself as a destination for premium ice cream experiences in Mumbai. The brand’s focus on flavour, quality, and detail reinforces its effort to make ice cream an elevated indulgence, appealing to those who appreciate sophisticated desserts in a luxury setting.

IHG Hotels & Resorts, a global leader in the hospitality sector, has signed a management agreement for its next property, Holiday Inn Siliguri, in partnership with Four Vedas Hotels & Resorts Private Limited. The joint venture includes Kaysons Group, Sagar Group, and Golden Goenka Group. Scheduled to open in 2027, the hotel will be located in Siliguri, West Bengal, marking IHG’s continued focus on expanding into secondary cities with high growth potential.

Siliguri, positioned at the foothills of the Eastern Himalayas, serves as a key commercial hub connecting North-East India with other parts of the country. It also functions as a trade corridor linking Nepal, Bangladesh, and Bhutan. This strategic location offers consistent business and leisure travel demand, particularly for international-branded hotels.

Holiday Inn Siliguri will feature the brand’s next-generation Open Lobby design, which allows guests to dine, work, or relax in a flexible, communal space. The hotel will offer 111 rooms, three dining venues, two meeting spaces, and a fitness centre, catering to corporate, MICE, and leisure travellers. Situated in Siliguri’s city centre, it is positioned to meet the demands of the region’s growing trade and tourism sectors.

Sudeep Jain, Managing Director of South West Asia, IHG Hotels & Resorts, stated, “We are delighted to announce the signing of Holiday Inn Siliguri, further strengthening our mainstream portfolio in India. Siliguri’s significance as a commercial and transit hub, along with its growing prominence in trade and MICE, makes it an ideal location for us to open a hotel. With its modern design, versatile offerings, and the trusted hospitality IHG is known for, the hotel will be a key addition to our expanding network in India.”

Representatives from Four Vedas Hotels & Resorts Private Limited – Pradip Agarwal (Kaysons Group), Anil Goyal (Sagar Group), and Girdhari Lal Goenka (Golden Goenka Group) – give a joint statement, “We are proud to partner with IHG Hotels & Resorts to bring the globally renowned Holiday Inn brand to Siliguri. With IHG’s strong brand equity, operational expertise, and international standards, we are confident that Holiday Inn Siliguri will redefine hospitality in the city and emerge as a preferred choice for travellers.”

Currently, IHG operates 51 hotels across six brands in India, including Six Senses, InterContinental Hotels and Resorts, Crowne Plaza, voco Hotels, Holiday Inn Resort, and Holiday Inn Express. The group also has a pipeline of 72 upcoming properties set to open within the next three to five years. Holiday Inn Siliguri is expected to be a significant addition to IHG’s growing portfolio in the country.

Misfit by Grover Vineyards has launched India’s first crafted sparkling cocktail ready-to-drink (RTD), marking its debut in Karnataka. Designed for consumers who prefer to express themselves freely, Misfit is positioned as a refreshing alternative for those who don’t follow the crowd.

The brand introduces four flavours, blending classic options such as Mimosa and zesty Cranberry with newer choices like Kir Royale and Kalimotxo. The lineup is crafted to complement diverse personalities and moods, allowing consumers to choose drinks that suit their own style.

Drawing from Grover Vineyards’ legacy as one of India’s pioneer winemakers, Misfit offers cocktail spritzers that are simple to enjoy. “Just pull back the caps, chill, and let the good vibes flow,” the brand advises, making the drinking experience approachable and effortless.

The spritzers are blended with natural fruit flavours, premium grapes, and quality ingredients, delivering crisp refreshment and a fruit-forward balance in every variant. The aim is to create beverages that are not only enjoyable but also accessible to those exploring cocktail options.

Sumit Jaiswal, Chief Operating Officer, Grover Zampa Vineyards, explained , “We noticed a rush to conform, whether it's chasing the latest fashion microtrend or using the same trending audio just to ace the algorithm. That's precisely why we created Misfit: a spritzer that cuts through the conformity and encourages consumers to embrace their individuality. Misfit also makes exploring spritzers genuinely fun, especially when it's often seen as something intimidating. It's truly for the trendsetters, the rebels and everyone who confidently makes their own rules.”

Misfit is aimed at spontaneous evenings, casual conversations, and unplanned gatherings. The brand encourages users to break away from traditional drinking rituals, focusing instead on flavour, energy, and playful disruptions. It’s a product created for those who enjoy living in the moment—whether dancing, laughing, or simply not worrying about neatness.

With Karnataka serving as its launchpad, Misfit is expected to roll out across India in the near future, with additional flavours set to expand the product range. The brand’s entry into the market reflects a growing demand for innovative, lifestyle-driven beverages that cater to self-expression and individuality, while making cocktails more approachable and fun for a younger audience.

Bombay Brasserie, an award-winning all-day Indian bar and eatery, has launched its flagship outlet in Delhi NCR at DLF CyberHub, Gurugram. Building on its presence in Mumbai, Bangalore, Chennai, Guwahati, and Kolkata, the brand now aims to bring its mix of regional dishes, creative cocktails, and distinctive design to the capital’s dining scene.

The menu at Bombay Brasserie is crafted to showcase India’s culinary diversity. Drawing from regional ingredients and traditional recipes, the offerings include foraged herbs, spice blends, street-style favourites, and heritage preparations. House namkeens such as Crisps & Dips from across India and Bhakarwadi Cigars reinvent classic snacks with contemporary twists. Small plates like Chilli Cheese Kulchas and Seven Sisters Chicken Skewers highlight street-inspired, bold flavours.

The main courses and biryanis focus on richer stories, such as Pulled Jackfruit with Malabar Parotta and Smoked Jodhpur Mutton with Kachori Kulcha. The dessert section includes dishes like Kaapi Misu and Amritsari Kulfa, which reimagine familiar sweets from across the country.

The bar complements the food offerings with regionally inspired drinks. Pauwa Cocktails, served in quarter bottles, reflect prohibition-era influences and local ingredients, including drinks like Kokum Kick and Spice Route. Desi Cocktails like Bengal Summer and Malabar Mood offer comfort with innovation, while Angrezi Cocktails such as After Hours and Pom Sbagliato bring global flavours to the table. The outlet also caters to non-alcoholic preferences through Pauwa Mocktails, Desi Mocktails, and Zero-Proof Cocktails, supported by locally crafted spirits and mixers.

The space design reinforces the brand’s narrative by blending a French brasserie atmosphere with modern Indian art. Maximalist décor, spice-themed accents, vibrant textiles, and interactive details create an environment that encourages exploration and connection.

Shikha Nath, Culinary Director, Bombay Brasserie, explains, “Bombay Brasserie is about much more than dining. It’s about discovering India’s regions, ingredients, and stories - whether through a dish that reminds you of childhood or a cocktail that brings back a city. This flagship marks an exciting new chapter for us in Delhi NCR, one where design, food, and storytelling come together in unexpected ways.”

The Gurugram outlet is designed to offer guests an experience that balances quick meals, after-work drinks, and leisurely family gatherings. By combining heritage recipes with modern techniques and pairing local flavours with global presentations, Bombay Brasserie’s new location stands as a platform for culinary discovery and cultural connection across India. Every visit is positioned as an opportunity to explore flavours, revisit memories, and experience regional stories in a new light.

Italian restaurant chain Toscano is expanding its presence in Hyderabad with the launch of its second outlet at VSD Techpark in Gachibowli. The brand, known for its Tuscan-inspired pizzas, pastas, and desserts, continues to grow its footprint across India, offering guests a blend of traditional Italian flavors and contemporary dining experiences.

Toscano’s approach combines time-tested European techniques with fresh ingredients and premium cheeses. The menu features artisanal sourdough pizza bases, freshly prepared pastas, and indulgent desserts that reflect the brand’s commitment to authenticity and quality. The culinary team, led by Chef Jean-Michel Jasserand and Chef Goutham, integrates Italian traditions with local flavors to create menus that appeal to modern palates while staying true to Tuscan roots.

The signature dishes include Pepperoni Pizza, Spaghetti Carbonara, Chicken di Toscano stuffed with spinach and ricotta, and Spaghetti Aglio Olio e Peperoncino. Guests can also enjoy a range of mocktails such as Toscano Sling, Ginger Berry Fizz, and Lychee Lemonade that complement the food. For dessert, options like Classic Tiramisu and Chocolate Kahlua Mousse are available.

The interiors are designed with dark green and gold accents, earthy tones, and warm lighting. High ceilings and alfresco seating create a European trattoria atmosphere, while modern elements ensure the space is suitable for a variety of dining occasions, from romantic dinners to casual meet-ups or weekend brunches.

Toscano’s second Hyderabad outlet aims to offer Italian dining that is both authentic and accessible, providing a setting where guests can enjoy artisanal pizzas, flavorful pastas, refreshing drinks, and decadent desserts with family, friends, or colleagues. This expansion reinforces Toscano’s position as a premium Italian dining destination in Hyderabad’s growing food and beverage market.

Peepal Hospitality, operating under its flagship brand Peepal, is set to expand its presence in India’s food and beverage sector through a series of premium dining projects. With a particular focus on Delhi, the brand is creating upscale culinary experiences at prominent golfing locations.

Currently present at the Qutab Golf Course, Peepal Hospitality is preparing to introduce two new signature outlets at the Siri Fort Driving Range and the Qutab Golf Course Driving Range. These outlets, branded as “The Table by Peepal,” will offer a diverse menu featuring hearty breakfast bowls, creative egg dishes, vegetarian and non-vegetarian small plates, dim sum, ramen, mezze, artisanal pizzas, global mains, regional Indian favourites, and indulgent desserts. Menu highlights include Coriander Chimichurri Cottage Cheese Sando, Bang Bang Chicken Wings, ABC Siu Mai Dim Sum, Sapporo Ramen, Truffle Mushroom Risotto, Krapow Stone Bowls, Silbatta Palak Paneer, Lucknowi Nihari, Jackfruit Biryani, and Live Tiramisu.

The beverage lineup is equally thoughtful, featuring options like Apple Carrot Beetroot Ginger Juice and Sparkling Orange Iced Coffee, along with mocktails, shakes, and the signature Peepal Roast — a single-estate, 100 percent AA+ grade Arabica coffee.

The Table by Peepal is designed to combine global flavors with contemporary aesthetics while emphasizing sustainable design principles inspired by the Wabi-Sabi philosophy. The interiors feature organic, minimalistic elements aimed at reducing carbon emissions and promoting eco-friendly operations.

Developed in collaboration with the Delhi Development Authority (DDA), the concept is intended to enhance the overall golfing experience by integrating sport, leisure, and fine dining. The Siri Fort Driving Range outlet will open first, followed by the Qutab Golf Course Driving Range. Each location will be supported by a team of hospitality and culinary experts to ensure a seamless dining experience for members and guests.

Amit Katyal and Richa Katyal, Founders of Peepal Hospitality, commented, “Our vision with The Table by Peepal is to create dining spaces that complement the rhythm of active lifestyles. Golfers, members, and guests can now pair their love for the game with a world-class gastronomic experience in settings that are modern, sustainable, and socially engaging.”

With this expansion, Peepal Hospitality is reinforcing its commitment to developing distinctive hospitality destinations and is actively pursuing opportunities to extend its presence in similar lifestyle and leisure complexes across India.

Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park have announced the appointment of Sanjay Pandita as their new Hotel Manager. With over 20 years of experience in hospitality, Sanjay brings extensive knowledge in hotel operations, guest services, and revenue optimization to the property.

Prior to this role, Sanjay served as the Director of Operations at Aurika Mumbai International Airport, India’s largest hotel by room inventory with 669 rooms. In that role, he oversaw restaurant operations, event management, and guest services while also leading the successful launch of Aurika, Coorg as General Manager.

Sanjay’s career began in Food & Beverage operations at prestigious hotels such as The Oberoi Amarvilas in Agra, Al Murooj Rotana in Dubai, and Westin Sohna Gurgaon Resort & Spa. He later contributed as Banquet Manager during the pre-opening of The Leela Palace Kempinski in New Delhi, Chanakyapuri, and progressed to senior management positions at Crowne Plaza New Delhi Rohini.

In his new role at Hilton Bengaluru, Sanjay will be responsible for ensuring operational efficiency, profitability, and high-quality guest experiences. Known for building strong relationships with both guests and employees, he aims to foster a culture of personalized service and professional excellence.

“I am thrilled to join the team at Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park. My vision centers on elevating guest experiences through innovative approaches, ensuring seamless operational efficiency, and fostering a culture of excellence. I look forward to building on the hotel’s success and strengthening its position as a leading hospitality destination in Bengaluru,” said Sanjay.

Manish Garg, General Manager at Hilton Bengaluru, stated, “We are delighted to welcome Sanjay Pandita as the new Hotel Manager. With his extensive experience and proven leadership, he is a fantastic addition to our team. We believe his vision and expertise will be instrumental in not only enhancing our guest experience but also in nurturing a culture of excellence and innovation.”

Sanjay’s appointment signals Hilton Bengaluru’s continued focus on strengthening its leadership and delivering guest-first services while driving operational growth and market presence in Bengaluru’s competitive hospitality sector.

Subway has reintroduced its Fresh Fit menu, offering a lineup of protein-focused sandwiches designed to meet the needs of health-conscious and time-strapped consumers. Available nationwide starting September 17, 2025, the updated menu features four new sandwiches, each made with quality ingredients, fresh vegetables, and protein levels of 20 grams or more—all while staying under 500 calories per six-inch serving.

The sandwiches are prepared on multigrain bread and designed to support active lifestyles with balanced nutrition and convenient options. The new offerings include:

• Grilled Chicken & Avocado (35g protein): Grilled chicken, smashed avocado, lettuce, spinach, tomatoes, cucumbers, red onions, and smoky Baja Chipotle sauce.

• Ham & Turkey Stacker (20g protein): Oven-roasted turkey, Black Forest ham, lettuce, spinach, tomatoes, cucumbers, red onions, and yellow mustard.

• Seasoned Steak & Avocado (35g protein): Juicy steak, smashed avocado, lettuce, spinach, tomatoes, and red onions.

• Turkey & Ranch Delite (26g protein): Oven-roasted turkey, lettuce, spinach, tomatoes, red onions, and drizzled with peppercorn ranch.

Paul Fabre, Senior Vice President of Global Culinary and Innovation, Subway, highlighted, “Eating healthy often means paying a premium, planning ahead or sacrificing flavor and taste,” he said. “With the return of Fresh Fit to Subway's menu, our guests can feel confident that there is a convenient, delicious option crafted for them at a great price – and one their macros will love even more.”

The relaunch builds on Subway’s reputation for better-for-you choices and addresses a growing trend. A recent survey found that more than two-thirds of Americans prioritize convenience over nutrition during busy periods. Fresh Fit sandwiches aim to provide consumers with both without compromising on flavor or affordability.

In addition to the Fresh Fit menu, Subway continues to offer a variety of meal choices that are convenient and budget-friendly. The brand’s loyalty program, Subway MVP Rewards, also offers exclusive deals and incentives, providing further value to its customers.

With this menu relaunch, Subway is reinforcing its position in the quick-service restaurant sector by offering nutritious, affordable, and accessible meals that align with modern consumer expectations. The move reflects a broader shift toward health-driven dining solutions that do not require extra effort or expense, helping brands stay relevant in today’s fast-paced market.

Yum! Brands, Inc. has announced a series of leadership appointments aimed at strengthening its global operations and accelerating long-term growth. These changes come as Chris Turner prepares to step into the role of Chief Executive Officer on October 1. Turner currently serves as the Chief Financial & Franchise Officer and CEO-Designate and will now take over the top role, steering Yum!’s enterprise-wide strategy.

In a significant move to enhance its consumer-driven approach, Sean Tresvant’s responsibilities are being expanded. He will now serve as both the Chief Executive Officer of Taco Bell and the Chief Consumer Officer of Yum! Brands. His role will focus on keeping the customer at the center of Yum!’s business. Collider, the company’s in-house consumer insights agency, will now report to him. This restructuring aims to align marketing efforts across brands and unlock new growth opportunities.

Tresvant’s leadership at Taco Bell since 2024 has been marked by consistent same-store sales growth and consumer engagement initiatives, such as the return of the Mexican Pizza and live consumer events. Prior to Yum!, he held the position of Chief Marketing Officer at the Jordan Brand at Nike.

“Sean is a talented and visionary business leader, and Taco Bell’s consumer-centric growth is undeniable,” Turner said. “His ability to create cultural relevance, fuel growth and connect with consumers in meaningful ways makes him the perfect leader to ensure our iconic brands win the hearts of the future consumer.”

In another key appointment, Jim Dausch has been promoted to Chief Digital & Technology Officer and President of Byte by Yum!, succeeding Joe Park. Dausch’s leadership experience includes overseeing Pizza Hut’s technology strategy and strengthening franchise relations. He has previously held senior roles at Under Armour and Marriott, focusing on digital transformation and consumer engagement.

“Jim is a seasoned and highly capable business leader with extensive experience in a complex, global, multi-brand franchised organization,” Turner commented. “As we continue to scale Byte by Yum! and harness the power of AI, his leadership will be instrumental in elevating our digital capabilities, enabling franchisee success and creating even more connected and personalized experiences for our consumers.”

Ranjith Roy has been appointed as Yum! Brands’ new Chief Financial Officer. He will take over from Turner and is expected to lead financial planning and performance management across the company. Roy joined Yum! in 2024 and has been responsible for strategy, mergers, acquisitions, and treasury operations. His experience includes serving as CFO of Goldbelly and a long tenure at Goldman Sachs.

“Roy brings a blend of commercial acumen as well as strategic insight on Yum! and the restaurant industry to the CFO role,” Turner said. “He has a proven ability to navigate fast-paced and complex environments with a sharp focus on long-term value creation.”

Additionally, Turner announced the creation of a new Chief Scale Officer role. This position will focus on maximizing unit economics, driving restaurant profitability, and scaling franchisee returns. The search for this role is underway, and the appointee will oversee supply chain operations, franchise management, and food safety functions.

“This new structure and industry-leading talent strengthens our ability to deliver for our stakeholders and positions Yum! to grow in ways that only we can,” Turner concluded. “With their deep expertise and innovative thinking, alongside our already strong leadership team, I am confident we will continue to build on our momentum and shape the future of Yum! together.”

This leadership reshuffle reflects Yum!’s commitment to staying agile in a rapidly evolving hospitality landscape while enhancing its consumer experience, technological capabilities, and operational efficiency. It signals a clear focus on long-term growth and profitability for the global quick-service restaurant sector.

Adhira & Appa Coffee (A&A), a homegrown brand redefining India’s filter coffee culture, has announced its next phase of expansion with new outlets coming to Hyderabad and Nashik. This move follows the brand’s successful debut in Kochi, where its first store has already earned a 4.5-star rating on Google and become a local favourite.

With a target to open over 50 outlets across India by the end of the financial year, A&A Coffee is positioning itself as a café brand that combines tradition with contemporary lifestyles. To support its growth, the brand is inviting investors and franchise partners to participate in scaling the business aggressively. The expansion will roll out across various formats including Mini Kiosks (investment of Rs 15 lakh), Express Kiosks (Rs 30 lakh), Flagship Stores (Rs 60 lakh), Signature Stores (Rs 90 lakh), and Master Franchise models (Rs 1–3 crore), offering flexibility based on investment capacity and market demand.

A&A Coffee aims to offer more than just coffee. Each outlet will focus on providing a culturally rooted experience with menus that reflect regional preferences while staying true to the brand’s creative approach. The menu will feature innovative fusion dishes like Podi Fries with South Indian spice blends, Medu Vada Waffle served with chutneys, and Bombay Masala Croissant with spiced potato filling. Other signature items include the Tandoori Cubano Sandwich and Filter Coffee Tiramisu. Alongside these offerings, the café will serve authentic filter coffee sourced from premium estates in India and offer a retail section showcasing locally crafted products that highlight the skills of India’s farmers and artisans.

Karan Mendon, Co-founder and COO, Adhira & Appa Coffee, said, “Our mission is to celebrate India’s coffee traditions while creating modern spaces where people can come together over authentic food, locally sourced coffee, and meaningful conversations. The enthusiastic response to our Kochi outlet has reinforced our belief that A&A’s unique mix of heritage, innovation, and local artistry has the power to connect with communities across India.”

Hari Kiran, Co-founder and COO, EBG Group, added, “Adhira & Appa Coffee reflects our commitment to building businesses that combine cultural heritage with modern consumer needs. As part of the EBG Group, A&A is more than just a café chain; it is a platform for sustainable growth, an experience with community connection, and a vision to expand nationwide. We are confident that A&A’s unique blend of authentic coffee, fusion food, and local artistry will allow us to scale to 50+ outlets this year and strengthen our position as a group that champions India’s entrepreneurial spirit.”

A&A Coffee’s expansion strategy reflects its ambition to create a nationwide movement where every outlet promotes not just food and beverages but also mental wellbeing, togetherness, and authentic experiences rooted in local culture. Through its growth plan, the brand seeks to establish itself as a leader in combining tradition and innovation in India’s evolving café space.

Twisted Tails is entering India’s beverage market with a new approach—offering a line of concept-driven mixers and ready-to-drink (RTD) beverages crafted from real fruit juices and spices, without any artificial flavouring. The brand aims to deliver versatility and creativity for today’s consumers, encouraging experimentation and personalization while catering to diverse drinking occasions.

At its core, Twisted Tails embraces the philosophy of “One for Every Tale,” recognizing that every moment comes with a different mood or story. Whether sweet or bitter, spontaneous or contemplative, the brand’s flavours are crafted to complement various experiences. Each variant is designed to reflect a unique personality and introduce a twist, making the product suitable for sipping straight, mixing into cocktails, or enjoying over ice.

The brand is the brainchild of founders Radhika Sharda, Raghav Sharda, and Atin Khanna. They identified a gap in the market for premium mixers that combine real ingredients with convenience and bold flavour profiles.

Radhika Sharda, Co-Founder, Rad Beverages, stated: “The new Indian consumer doesn’t just want a drink they want an experience. We saw a clear gap in the Indian market for mixers that were versatile, flavour-forward, made with real juices & spices while being convenient without compromising on quality. With Twisted Tails, our vision was to create something that aims to fill this gap and doesn’t just sit on a shelf but sparks stories. Drinks are always at the center of conversations, memories, and connections, and we wanted to make those moments more playful, more real, and always a little twisted.”

Twisted Tails currently offers four distinct flavour variants, each priced at Rs 200 per bottle:

• Bizarre – Orange & Coffee: A daring combination for trendsetters who enjoy challenging traditional pairings.
• Mystical – Vanilla & Caramel: A rich, indulgent flavour perfect for those who prefer smooth, classic tastes with a hint of surprise.
• Uncanny – Cinnamon Clove Apricot & Peach: A comforting yet complex profile that evokes nostalgia with a contemporary edge.
• Enigmatic – Tea & Jasmine: A subtle and refined blend ideal for adventurous palates that appreciate floral notes and fresh tea undertones.

Raghav Sharda, Co-Founder, Rad Beverages added: “For us, Twisted Tails was never just about launching another beverage. It was about changing how people think about mixers in India. We’ve taken familiar fruits and spices and given them a bold new expression, one that invites creativity, experimentation, and fun. Whether you’re mixing it up or sipping it straight, Twisted Tails is about celebrating flavour in a way that feels modern, memorable, and unmistakably original.”

The brand’s approach aligns with the preferences of Gen Z and millennials, who are increasingly drawn to authentic, flavour-rich, and convenient drink options. Twisted Tails is positioned as a solution for those seeking quality mixers that encourage customization, while also offering ready-to-drink options for on-the-go consumption.

Atin Khanna, Co-Founder, Rad Beverages, noted: “We’ve poured our passion into creating a brand that celebrates quality, innovation, and fun. At Twisted Tails, we believe every bottle should surprise you just like a good story. Each flavour has its own unique character and flavour profile, bringing a distinct twist to every drink. Unlike typical one-dimensional mixers, Twisted Tails is multi-layered and versatile bursting with unexpected twists for you to experience; create whether you sip it straight or mix it up. There’s one for every tale.”

Twisted Tails is available Amazon India and their official website. It is also stocked in 10 Nature’s Basket stores across major cities such as Gurgaon, Mumbai, Bangalore, Pune, and Kolkata, and on Blinkit in Punjab covering Ludhiana, Jalandhar, Amritsar, Mohali, and Patiala, with Delhi NCR expected to follow soon.

With Twisted Tails, India’s mixer and ready-to-drink segment gains a brand that emphasizes real ingredients, bold flavours, and playful storytelling—offering consumers a refreshing alternative that meets their desire for authenticity, convenience, and creativity in beverage choices. Every bottle is crafted not just as a drink, but as a catalyst for connection and shared experiences.

Ironhill India, a key player in the country’s craft brewing scene known for creating immersive beer experiences, has introduced Project Valkyrie, a new collaboration with the all-female biker collective She for Society. The initiative brings together the world of craft brewing and high-performance biking to launch a limited-edition beer.

The project draws its name from Norse mythology, where Valkyrie represents warrior women who chose the brave and led them to victory. The symbolism of independence, resilience, and camaraderie aligns with She for Society’s mission of promoting social causes. The collaboration is both a cultural statement and a brewing innovation.

The launch event saw 35 riders complete a 2 km circuit before arriving at Ironhill Bengaluru, where their arrival was marked by roaring engines and attention-grabbing presence. Guests were then given a tour of the brewhouse, including fermenters, mash tuns, and copper kettles, followed by an interactive “grain-to-glass” brewing session. The riders actively participated in crafting the first batch of Valkyrie Brew.

“At Ironhill, we’ve always believed beer is more than a drink…it’s an experience,” said Teja Chekuri, Managing Partner, Ironhill India. “Project Valkyrie is about rewriting the script. This isn’t just a beer launch; it’s a story of collaboration and courage. Brewed by women, for everyone, Valkyrie is a testament to innovation and inclusivity in the brewing industry. The strength and individuality of these riders remind us to keep pushing boundaries, both in craft and culture.”

Harshini Devatha, founder and lead rider, She for Society, added, “Every ride we take has a purpose beyond the road. With Project Valkyrie, we’re not only celebrating the freedom of riding and the craft of brewing but also driving awareness for our mission, which focuses on raising funds to support education in rural communities. Partnering with Ironhill allows us to amplify that cause while showing that women riders are a force of resilience, courage, and change.”

The event concluded with a specially curated lunch where each dish was paired with Ironhill’s signature ales, reinforcing the brand’s approach to designing flavor experiences rather than simply serving beer.

The official “untap” of Valkyrie Brew, involving Ironhill brewers and the biker collective, is scheduled for later this month, aiming to position the beer as a standout offering in Ironhill’s craft beer lineup. Valkyrie Brew will be available at Ironhill Bengaluru, located at Sy no 90, 7 & 90/8, Outer Ring Rd, beside Radisson Blu 8, Marathahalli Village, Marathahalli, Bengaluru, Karnataka 560037.

With Project Valkyrie, Ironhill India is blending craft brewing with purposeful storytelling, reflecting a growing trend in hospitality where experiences, inclusivity, and community engagement play as important a role as the product itself.

GH Earth’s Saha collection of carefully selected escapes has expanded with the launch of Marli Hill Bungalow in Ooty. Set amidst the misty Nilgiri hills, the six-room property combines colonial architecture with modern comforts, offering guests a secluded and serene retreat.

Located on a quiet hilltop, Marli Hill Bungalow provides a private getaway while remaining close to Ooty’s key attractions. The property reflects a blend of history, art, and nature, in line with CGH Earth’s focus on authentic and meaningful experiences for travellers.

Each of the six rooms features antique furniture, local-inspired artworks, wooden flooring, and textiles that pay tribute to the culture of the Nilgiris. The interiors are designed to balance colonial and contemporary elements, creating an atmosphere that is both elegant and homely.

The dining area at Marli Hill is a central feature of the stay, offering meals that celebrate the region’s culinary diversity. The in-house chefs craft menus that integrate traditional Tamil dishes with British-Raj influences, using fresh, locally sourced ingredients. Guests can also enjoy afternoon high tea in the garden, surrounded by sculptures and flowering plants, as well as alfresco barbecues under the open sky in the evening.

“What truly sets a stay at Marli Hill apart are the people who bring it to life—warm, welcoming, and always ready with a smile or a story. Their heartfelt hospitality transforms the experience into something deeply personal,” the property team notes.

George Joseph, Vice President – Operations, CGH Earth, remarked, “As part of our Saha collection, an ensemble of handpicked villas and bungalows, Marli Hill represents everything we stand for: authenticity, sensitivity to place, and meaningful experiences. Saha properties are designed for multi-generational family holidays, friends travelling with families, couples, and even solo travellers looking for something more personal and non-hotel-like. They offer a homely, intimate setting where a small team takes care of your holiday with warmth and personal attention.”

He added, “Every holiday with CGH Earth Saha brings together unique experiences from the destination itself. At Marli Hill, our intent was to bring forth the soul of place and give guests one of the quaintest yet enriching portals to explore Ooty. Though set in the very heart of the town, it feels wonderfully removed—offering quiet luxury and a deep sense of connection. It’s a rare kind of getaway, ideal for families, couples, or solo travellers seeking reflection and an experience beyond the conventional.”

Guests at Marli Hill can relax in cozy spots like the fireplace area, lounge, or garden gazebo, or participate in curated local experiences. The property is conveniently located near attractions such as Doddabetta Peak (9 km away), the Botanical Garden, Rose Garden, and Ooty Lake. Other nearby sites include the Thread Garden, Wax Museum, Pykara Waterfalls, and Wenlock Downs. A ride on the UNESCO-listed Nilgiri Mountain Railway adds a nostalgic element, with stops at Dolphin’s Nose and Droog Fort.

For those interested in heritage and culture, guests can take guided walks to St. Stephen’s Church or visit Toda tribal villages to learn about indigenous traditions. Evenings can be spent around a barbecue or by a fire, surrounded by the crisp mountain air and quiet of the hills. With its understated elegance and thoughtful design, Marli Hill Bungalow offers travellers a luxury experience that feels personal, rooted in local culture, and reflective of CGH Earth’s approach to experiential hospitality. The property aims to provide guests with a deeper connection to Ooty’s landscape and traditions, while offering the comfort and service expected from a premium retreat.

Zepto, India’s fastest-growing quick commerce platform, recently conducted a large-scale food safety training session for its food handlers, including last mile delivery partners and pickers, as part of the Zepto Sankalp Programme – a food safety initiative by Zepto Private Limited.

The event took place at The Rangaswar Hall, Yashwantrao Chavan Center, Nariman Point, and brought together hundreds of food handlers from Zepto’s operations in Mumbai. The training was facilitated by Chinmayee Deulgaonkar, Managing Director of Food Chain ID India, and Sumedha Jalgaonkar, Consultant, Auditor, and Trainer in food safety systems. During the session, participants were educated on key food safety practices, such as hygiene protocols, appropriate food storage temperatures, and compliance guidelines necessary to ensure the safe delivery of products to customers.

Vikas Sharma, Chief Operating Officer, Zepto, stated, “At Zepto, trust is built on the assurance of quality and safety in every order we deliver. We are deeply grateful to FSSAI for supporting this initiative and empowering our food handlers with the right knowledge and practices. This training is a vital step towards strengthening our safety commitments and ensuring that every Zepto user receives their order in the safest possible manner.”

Pritee Chaudhary, IRS, Regional Director, FSSAI, Western Region, said, “Ensuring food safety is a shared responsibility, and initiatives like Zepto Sankalp Programme play a vital role in bridging the gap between regulation and execution. By equipping food handlers with the right knowledge and practices, we are collectively strengthening the food ecosystem and safeguarding consumer health.”

Representatives present at the event included Rachit Ranjan, Chief Public Policy Officer at Zepto, Vikas Sharma, Pritee Chaudhary, and Chinmayee Deulgaonkar.

This training is part of Zepto’s ongoing efforts to embed a culture of compliance and responsibility across its operations. The company’s food safety strategy is supported by regular internal audits, inspections, and collaboration with regulatory bodies. Zepto has already trained over 10,000 food handlers nationwide, with more than 2500 individuals FOSTAC certified, reflecting its commitment to building robust food safety standards in the quick commerce sector.

Through programmes like the Zepto Sankalp Programme, the company continues to integrate food safety into its operational processes, aiming to set industry benchmarks and enhance customer trust across its delivery network.

The Ritz-Carlton, Bangalore is preparing to introduce a revamped culinary experience, led by Michelin-starred Chef Rohit Ghai. This venture marks Chef Ghai’s long-awaited return to India and his first culinary engagement in the country, bringing international acclaim and expertise to the Bangalore hospitality scene.

Chef Ghai is widely recognized for his ability to reinterpret traditional Indian dishes with contemporary flair. His upcoming restaurant aims to offer a sophisticated dining experience that balances nostalgic flavours with innovative presentations.

Reuben Kataria, General Manager, The Ritz-Carlton, Bangalore, commented, “It’s a true pleasure to welcome Chef Rohit Ghai to The Ritz-Carlton, Bangalore. Chef Rohit brings with him not just culinary expertise, but the warmth and generosity of a Punjabi soul; qualities that come alive in every plate he serves. His food is heartfelt and rooted in tradition, yet presented with a modern touch that feels both comforting and refined. This collaboration is more than a partnership; it’s a celebration of Indian flavours, reimagined with grace, depth, and a sense of home.”

Central to Chef Ghai’s culinary philosophy is the use of local, seasonal ingredients, which he combines with slow cooking methods and precise techniques to create visually appealing dishes. His approach ensures that the flavours are thoughtfully crafted, balancing heritage and modernity.

Chef Ghai said, “The Ritz-Carlton was always the place I envisioned for my debut in India. Choosing the right partner was essential, as alignment on quality, style, and luxury is paramount—and The Ritz-Carlton, Bangalore embodies these values in abundance. Our shared vision and long-term goals make this collaboration truly special. We are delighted to present a modern, elevated interpretation of Indian cuisine. I look forward to welcoming guests and curating a culinary experience that is both refined and memorable.”

With this partnership, The Ritz-Carlton, Bangalore reinforces its commitment to delivering world-class hospitality. The restaurant’s design, ambience, and culinary offerings are crafted to offer guests an experience defined by warmth, elegance, and culinary excellence, making it a standout destination for premium dining in the city.

The House of Suntory has introduced its immersive experience, One Night in Toki-O, at Mumbai’s Chhatrapati Shivaji Maharaj International Airport. Running from 2 September to 30 September 2025, this activation marks its debut in global travel retail. The initiative offers travellers passing through the airport’s departure zone a chance to explore the blend of traditional Japanese culture and modern urban life.

The experience is designed to transport visitors into the vibrant streets of Tokyo, where heritage and innovation coexist. One Night in Toki-O offers travellers interactive activities such as Hanko stamping, where guests can try the traditional art of Japanese seal engraving, and custom screen-printed tote bags as personalised keepsakes. A vinyl listening bar adds to the atmosphere, providing a soundtrack that complements the cultural journey.

More than just a sampling event, One Night in Toki-O is positioned as a cultural moment, allowing travellers to engage with craftsmanship, creativity, and Japan’s spirit of reinvention. It offers a curated opportunity to experience the duality of Japan — the harmonious balance of its historic traditions and contemporary lifestyle.

The experience centres around Toki, Suntory’s signature Japanese spirit. Toki is a blend of Yamazaki and Hakushu Single Malts with Chita Single Grain whisky, known for its smooth texture and vibrant flavours. The spirit’s aroma features basil, green apple, and honey, while the palate highlights grapefruit, green grapes, and peppermint. Alongside Toki, travellers can explore other Suntory products like Roku and Haku, each showcasing Japanese precision and artisanal quality.

Ashish Gandham, Managing Director of Global Travel Retail, Suntory Global Spirits, shared, “With One Night in Toki-O, we’re creating a cultural pause point at Mumbai Airport, a space where travelers and spirit lovers can momentarily step into the spirit of contemporary Japan. Having seen the incredible enthusiasm for this immersive experience in our showcases across select cities in India, we are now thrilled to bring it to global travel retail and reach a diverse audience. From design and music to craftsmanship and flavour, every element is meant to spark curiosity and offer a memorable encounter with the world of Toki – our most vibrant and contemporary Japanese spirit. This is about turning transit into a moment of quiet discovery and connection for spirits lovers and curious travelers alike.”

An Ospree Duty Free spokesperson added, “At Ospree, we focus on curating thoughtful, value-led experiences that elevate every stage of the journey. The departures store offers more than shopping, it’s a space where travellers can immerse themselves in culture and creativity. One Night in Toki-O is a perfect example of how we bring global innovation to Indian travellers, turning transit into a moment of discovery.”

This activation reflects a growing trend in the hospitality and travel retail sector, where brands are seeking to transform routine experiences into meaningful cultural engagements. By blending tradition with modernity, One Night in Toki-O not only enhances brand connection but also redefines how travellers interact with global cultures during their journeys.

Jetwing Hotels has expanded its collection of properties with the inclusion of Villa 700, located in the coastal village of Induruwa in Bentota. This beachfront villa, now operating as Jetwing Villa 700, offers guests a quiet and elegant retreat where comfort, nature, and traditional Sri Lankan hospitality intersect.

The property features five rooms, including a suite that offers uninterrupted views of the Indian Ocean. Designed with a minimalist yet sophisticated aesthetic, the villa incorporates elements of the surrounding tropical landscape. Rooms are equipped with air conditioning, flat-screen televisions, and private bathrooms, while balconies and terraces in select rooms provide spaces to relax while listening to the sound of the waves.

Amenities at the villa include an outdoor swimming pool, complimentary Wi-Fi, and private parking. The dining experience offers a mix of local and international cuisine, with both à la carte options and curated set menus available to suit different preferences.

Jetwing Hotels, established by the late Herbert Cooray, is known for its focus on quality, integrity, and sustainability in Sri Lanka’s tourism sector. The addition of Villa 700 reflects the brand’s ongoing effort to offer curated experiences that highlight local culture and the country’s natural beauty.

Guests staying at Jetwing Villa 700 can easily explore nearby attractions such as the Lunuganga Estate, the former home of architect Geoffrey Bawa, now a landscaped garden. The Kosgoda Turtle Hatchery offers insights into conservation work, while the Brief Garden by Bevis Bawa showcases another unique landscape design. For beach lovers, the villa’s location provides direct access to Induruwa’s shoreline and is a short drive from Bentota Beach.

With Jetwing Hotels now managing the property, Villa 700 is positioned as an appealing destination for travellers seeking coastal comfort, cultural immersion, and privacy. Whether for couples, families, or solo travellers, Jetwing Villa 700 offers a distinctive seaside experience along Sri Lanka’s southern coast.

Trufrost & Butler, a rapidly expanding provider of commercial refrigeration and foodservice equipment, has raised $7 million in growth funding from Carpediem Capital, a private equity fund focused on consumer and services sectors.

The investment will support Trufrost & Butler’s expansion by improving order fulfilment, strengthening service infrastructure, enhancing domestic manufacturing, and exploring opportunities in select global markets.

Founded in 2018 by industry veterans Neeraj Seth and Satish Dudeja, the company has become a trusted supplier within the HoReCa (Hotels, Restaurants, and Cafés) ecosystem. As quick-service restaurants (QSRs) and foodservice operators expand beyond metropolitan areas into Tier 2 and Tier 3 cities, Trufrost & Butler is addressing the demand for reliable, cost-effective, and innovation-driven solutions tailored to India’s changing consumption patterns.

Neeraj Seth, Co-Founder and Managing Director, Trufrost & Butler, said, “In recent years, Trufrost & Butler has gained rapid traction with its brands by staying focused on delivering superior customer experiences. This capital infusion is a strong endorsement of our ability to create value and reflects our pivotal role in driving innovation within the foodservice sector. It enables us to deepen our commitment to the Indian market, while preparing to extend our expertise globally. We look forward to leveraging these funds to strengthen our service backbone, fast-track manufacturing, and further enhance our beverage and culinary support initiatives.”

Hithendra Ramachandran, Managing Director, Carpediem Capital, added, “Trufrost & Butler has built a strong reputation for reliability and innovation in an otherwise fragmented sector. With its strong brand portfolio and sharp execution, we believe the company is well on its way to becoming a category leader in the foodservice equipment industry. Our investment reflects Carpediem’s philosophy of backing entrepreneurs who bring structure and scalability to unorganised markets.”

The funding round reflects increasing investor confidence in the growing foodservice segment, especially as operators move into new markets requiring scalable, efficient infrastructure. Trufrost & Butler’s solutions are set to support this transition, reinforcing its role as a key enabler for the hospitality and foodservice industry’s next phase of growth.

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.