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Features
Why urban millennials are junking junk food
It’s a breezy evening and three young professionals are catching up for a quick cuppa at a popular outdoor café after work. The conversation ranges...
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Features
A look at the evolution of tipping culture
Indians aren’t generous tippers. When restaurants started adding service charge to the bill, it solved the problem of stingy tipping to some extent. However, the...
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News
UAE-based Rainbow Hospitality group to expand operations in Kerala
KOCHI: The UAE-based Rainbow Hospitality group is planning to spread its operations in Kerala. The group which runs several restaurants in Dubai and Sharjah and...
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News
Hotel association locks horns with food delivery apps
KOCHI: Concerned over business losses suffered by mid-level restaurants and wary that food delivery app promoters are planning to set up kitchens in the cloud...
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Features
Unease of doing business in Delhi
It is not easy to do business in India’s second largest commercial city. My colleagues and I at Centre for Civil Society undertook a deep...
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News
KFC fine-tunes India strategy, hands over 13 more stores to RJ Corp Firm
NEW DELHI: Yum! Brands-owned KFC India has divested an additional 13 restaurants to Devyani International, its largest franchise partner, which is promoted by Ravi Jaipuria’s...
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News
Hoteliers miffed over service-charge tax
The Central Board of Direct Taxes (CBDT) made life more complicated for the hotel and restaurant operators last week. The apex direct taxes body issued...
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News
Bombay HC issues notice to Maha govt on pleas against hookah ban
The Bombay High Court Monday issued a notice to the Maharashtra government on petitions challenging the blanket ban on opening and running hookah parlours in...
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News
Karnataka HC to bar owners: Ensure safety and security of women
BENGALURU: Don’t interfere with lawful businesses or issue oral directions to owners of bar and restaurants, the Karnataka high court on Friday directed Bengaluru city...
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News
Rewind with Food, flavours and family
“It is so thrilling to maintain a balance between patrons of classical food and the smart millennial looking for something different,” says Chef Priyam Kumar,...
