35 stories
Kouzina Food Tech has grown its Vasudev Adiga's brand to 55 delivery kitchens in Bengaluru, all run through its franchise network. It now invites established restaurants and licensed commercial kitchens in the city to add the Vasudev Adiga's menu within their existing setups. Partners gain brand systems, recipes, sourcing, packaging and aggregator integration.
Pulkit Arora, director of CYK Hospitalities, says Indian restaurants have barely tapped their potential, with a gap in cuisine-specific niche outlets as more Indians travel abroad. He urges operators to build sharp concepts and well-researched business models, and to treat POS, inventory and recipe costing as core infrastructure. He stresses margins must be planned at the concept stage.
Restaurants across Mumbai are expected to raise menu prices by 10 to 15 percent soon, the Indian Hotel and Restaurant Association (AHAR) has announced. The association cites higher commercial LPG and piped gas prices, along with rising costs of food, dairy, vegetables, rent, labour and transport. AHAR president Vijay K. Shetty says absorbing it all is unsustainable.
Third Wave Coffee, the Bengaluru-founded café brand, has marked its 10th anniversary with 250-plus cafés across 27 cities. It aims to reach about 320 cafés by FY27 and then add 100 a year. The brand says all its coffee comes from Indian farms and launched a dedicated dessert range, Third Rush Desserts, earlier this year.
