QSR Wire IndiaNews and data on India's quick-service restaurant business

Daily brief

Five stories, two minutes

  1. PolicyThe Hindu

    FSSAI licences of eight cloud kitchens, restaurants cancelled in Hyderabad

    Telangana's food authority, TG SAFE, suspended FSSAI licences of eight Hyderabad cloud kitchens and restaurants after inspections found pest infestation, expired food and contaminated ingredients, ordering them to stop business immediately. Teams inspected 23 outlets on Tuesday, collected 25 samples and discarded about 700 kg of spoiled food. Improvement and show-cause notices followed for other outlets.

  2. Swiggy's Diwali food delivery orders rise 10.7%; Dineout reservations jump 38.5 pc

    Swiggy said food delivery orders rose 10.7 per cent year on year across the three-day Diwali period, averaging 97,545 an hour. Kaju Katli was the most ordered sweet nationwide. On Dineout, bookings on November 8 jumped 38.5 per cent from last year's Diwali, with Bengaluru, Hyderabad and Mumbai leading metro reservations.

  3. EarningsEntrackr

    Blue Tokai crosses Rs 500 Cr revenue in FY26; losses up 54%

    Blue Tokai crossed Rs 500 crore in revenue for FY26, with operating revenue up 59.4% to Rs 518 crore. Losses grew by 53.7%, reaching Rs 83 crore, as costs rose faster than sales. EBITDA reached Rs 23 crore, though its margin fell to 4.44% from 5.97%.

  4. Menu & marketingQSR Media Asia

    KFC India adds Korean-inspired flavours to Dunked chicken range

    KFC India has launched a Korean Dunked range, coating chicken in a gochujang sauce with toasted sesame and umami notes. The flavour is available across more than 1,400 restaurants nationwide. Five existing favourites get the treatment: the Zinger Burger, boneless strips, wings, leg pieces and Hot & Crispy Chicken. It expands the chain's flavoured Dunked lineup.

  5. ExpansionET HospitalityWorld

    The Frame opens in Lodhi Colony with French technique, Italian warmth and a kitchen that leads the house

    The Frame has opened in Meherchand Market, Lodhi Colony, with its kitchen at the centre of the building. Chef Adhyan Prasher leads a menu blending classical French technique with Italian warmth. Architect Nishit Chadha hand-shaped the facade in clay before reinforcing it, and mosaic walls and a painted ceiling carry a pelican motif through the rooms.

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ZorkoTealogy Cafe7th HeavenVadilalLassi N ShakesAl-Baik IndiaPizza GalleriaDosa Plaza

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