Franchise News: KFC Boosts Presence in Pune, Adds Another Store to Growing 20-Plus Outlets in City

DoubleTree by Hilton Bengaluru Airport has introduced Saus, marking the brand's debut in South Asia and its second outlet in Asia. The launch brings Saus' signature all-day dining concept to the region, combining global culinary influences with Indian regional flavours in an interactive and contemporary dining setting.

The opening strengthens DoubleTree by Hilton Bengaluru Airport's food and beverage portfolio while reflecting the growing demand for experiential dining concepts within the hospitality sector. Designed to cater to travellers, business guests, and local residents, Saus offers a menu that blends international comfort food with authentic Indian culinary traditions.

At the heart of the concept is Saus' "Four Corners of Flavor" philosophy, which places sauces, marinades, pickles, relishes, and condiments at the centre of the dining experience. The approach allows guests to personalize dishes through a variety of handcrafted accompaniments, signature dressings, regional chutneys, and bold flavour combinations.

The restaurant features open kitchens and live culinary stations, creating an engaging dining environment that evolves throughout the day. From breakfast and business lunches to evening gatherings and celebrations, the concept is designed to offer a dynamic and immersive experience for guests.

The menu showcases a mix of regional Indian specialties and globally inspired dishes. Signature offerings include Champaran Mutton from Bihar, Himalayan-style Makaibari Jhol Momo served in a delicately spiced broth, Asparagus Risotto finished with saffron, parmesan and toasted hazelnuts, and Penne Alla Pesto Genovese. The dessert menu further expands the culinary journey with creations such as Saffron Tres Leches, Tuscan Truffle, and Kyoto Garden Dreams.

The launch comes as hotel operators increasingly focus on differentiated food and beverage concepts to enhance guest experiences and attract local diners. Premium dining formats that combine authenticity, innovation, and experiential elements are becoming an important growth driver within the hospitality sector.

By introducing Saus to Bengaluru, DoubleTree by Hilton Bengaluru Airport aims to offer a dining destination that balances local character with global culinary influences. The restaurant's emphasis on flavour customization, interactive dining, and diverse menu offerings positions it as a distinctive addition to the city's evolving restaurant landscape.

As hospitality brands continue to invest in unique culinary concepts, the arrival of Saus in South Asia highlights the growing opportunity for globally inspired dining experiences that cater to increasingly adventurous and experience-driven consumers. 

KFC has expanded its presence in the UK with the opening of a new drive-thru restaurant at Winsford Gateway in Cheshire, creating 45 new jobs and marking another step in the brand's long-term growth strategy across the UK and Ireland.

The new outlet is notable for being the first KFC restaurant in the UK to feature the brand's updated restaurant design and branding format. The launch is part of KFC's wider £1.5 billion investment plan, which aims to open hundreds of new restaurants and create more than 7,000 jobs across the UK and Ireland over the next decade.

The opening further strengthens KFC's footprint in Cheshire, bringing the total number of KFC restaurants in the county to 12. According to the company, KFC currently contributes around £96 million annually to the North West economy and supports 4,574 jobs across the region.

Designed to enhance customer convenience, the Winsford restaurant features 58 seats, a drive-thru facility, dedicated parking spaces, and digital self-order kiosks. Customers can also order through delivery platforms including Just Eat, Deliveroo, and Uber Eats.

The outlet offers KFC's full menu, including the recently introduced Tenders & Dips range and the limited-period Sticky BBQ Drip menu. The restaurant has already generated 45 local jobs across team member, team leader, and management positions, with recruitment efforts continuing.

Commenting on the launch, Tom Reid, Senior Acquisition Manager at KFC UK and Ireland, said, "We're excited to be opening our doors in Winsford, creating new jobs and bringing KFC to more people across Cheshire. From our new Tenders & Dips range to the Sticky BBQ Drip menu, there's plenty to get stuck into this summer. With a fantastic team now in place, we can't wait to welcome our first customers and become part of the community."

Beyond restaurant operations, the new outlet will also support local community initiatives through daily litter collection activities and surplus food donations via FareShare's regional community kitchen network.

The restaurant is operated by Gastronomy, KFC's franchise partner for the location. The opening represents another milestone in the franchise partner's expansion efforts while showcasing KFC's latest restaurant format.

"A huge amount of hard work has gone into bringing this restaurant to life, from recruiting a top local team to putting the finishing touches on the first KFC opening to feature its new restaurant design. It's been great to see the excitement building ahead of opening day, and we're looking forward to finally showing customers what we've been working on," said Alex Jones, Area Coach at Gastronomy.

The latest launch underscores KFC's ongoing focus on network expansion, job creation, and customer experience enhancement. As the brand continues to invest in new restaurant openings and modern formats, franchise partners are expected to play a key role in supporting its growth ambitions across the UK and Ireland.

South Indian restaurant brand Uppu has expanded its footprint with the launch of a new outlet at Oleander Farms in Karjat, marking the brand's second location after its debut in Mumbai's Bandra. The opening strengthens the brand's presence in Maharashtra's hospitality and foodservice landscape while introducing Karjat's first dedicated South Indian dining experience.

Founded by the hospitality team behind Oleander Farms, Saltt Karjat & Microbrewery, Common House, and Uppu Bandra, the new restaurant brings the brand's signature South Indian offerings to the destination where the Ahuja family's hospitality journey first began.

Located within the scenic surroundings of Oleander Farms, the new outlet aims to cater to both local diners and weekend travellers seeking authentic regional cuisine. The restaurant's menu draws inspiration from traditional family recipes and regional culinary traditions from across South India.

The expansion comes as experiential dining and destination-led hospitality continue to gain momentum, with consumers increasingly seeking authentic food experiences beyond metropolitan markets. With its Karjat launch, Uppu is looking to tap into the growing demand for regional cuisine in leisure and tourism-driven destinations.

The restaurant's menu features dishes inspired by the culinary traditions of Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. Staying true to its philosophy of authenticity, the brand focuses on preserving traditional flavours and cooking techniques rather than reinventing classic recipes.

Breakfast remains a key part of the offering, with freshly brewed filter coffee served alongside South Indian staples such as dosas, idlis, appams, and other regional specialties. The setting at Oleander Farms further enhances the experience, providing guests with a relaxed dining environment amid Karjat's natural landscape.

The restaurant takes its name from "Uppu," meaning "salt" in several South Indian languages, reflecting the brand's belief in celebrating simple, comforting meals rooted in tradition and shared experiences.

Commenting on the launch, Aaliya Ahuja, Founder, said, "For us, it all began with a simple Sunday ritual: my dad, his favourite South Indian restaurant, a plate of idli, and that same corner table. That feeling of comfort, rhythm, and food that feels like home is what inspired Uppu. After opening our first restaurant in Bandra, bringing Uppu to Oleander Farms feels incredibly special because this is where our hospitality journey began. It feels like bringing a piece of home back home."

The Karjat opening marks an important milestone in Uppu's growth journey as the brand expands beyond Mumbai and strengthens its position in the premium regional dining segment. By combining authentic South Indian cuisine with destination-led hospitality experiences, Uppu aims to create deeper connections with consumers seeking traditional flavours in contemporary settings.

Ice Cream Works Gold has expanded its premium dessert portfolio with the launch of three new ice cream flavours at its Bandra outlet, reinforcing its focus on product innovation and strengthening its presence in Mumbai's growing gourmet dessert market.

The newly introduced flavours Ferrero Rocher, Hazelnut Extreme, and Raspberry Royale have been developed to cater to evolving consumer preferences for indulgent, artisanal, and experience-led dessert offerings. The launch forms part of the brand's strategy to enhance its premium positioning through distinctive flavour profiles and high-quality ingredients.

Known for its handcrafted ice creams and globally inspired creations, Ice Cream Works Gold continues to focus on offering consumers unique dessert experiences that go beyond traditional ice cream formats. The latest additions are aimed at dessert enthusiasts seeking a combination of rich flavours, premium ingredients, and innovative taste experiences.

Among the new offerings, Ferrero Rocher draws inspiration from the popular chocolate and hazelnut confectionery category, combining rich chocolate notes with crunchy nut textures. Hazelnut Extreme has been crafted for consumers who prefer stronger nut-based flavour profiles, while Raspberry Royale offers a balance of sweet and tart berry flavours, catering to those seeking fruit-forward dessert options.

The launch comes as premium ice cream and dessert brands continue to expand their portfolios amid rising demand for artisanal products and elevated dining experiences. Consumers, particularly in metropolitan markets, are increasingly gravitating toward gourmet desserts that combine quality ingredients with innovative flavour combinations.

Mumbai remains a key market for premium dessert brands, driven by a growing base of consumers willing to explore new culinary experiences and premium indulgence categories. Against this backdrop, Ice Cream Works Gold is leveraging product innovation to strengthen customer engagement and expand its appeal among urban dessert consumers.

Located in Bandra, one of Mumbai's prominent food and lifestyle destinations, the outlet serves as an important touchpoint for the brand's premium growth strategy. The store caters to a wide range of occasions, including casual dessert outings, post-meal indulgences, and weekend dining experiences.

The introduction of the three new flavours also reflects a broader trend within the foodservice industry, where brands are increasingly focusing on premiumisation and menu innovation to differentiate themselves in an increasingly competitive market.

With the latest additions to its menu, Ice Cream Works Gold continues to expand its presence within Mumbai's evolving premium dessert segment while responding to growing consumer demand for distinctive and high-quality ice cream experiences.

Boba Bhai, India's largest omnichannel bubble tea and Korean street food brand, has achieved a major expansion milestone with the launch of its 100th store in Gurugram. Opened at Whiteland Urban Cubes 71 in Sector 71 on June 1, 2026, the new outlet marks a significant step in the brand’s growth journey and further strengthens its presence in North India.

The latest opening also becomes Boba Bhai’s 28th outlet in the Delhi-NCR region and its eighth store in Gurugram, highlighting the strategic importance of the market within the company’s broader expansion plans. The brand continues to focus on deepening its penetration across established metropolitan markets while simultaneously accelerating its presence in emerging Tier-II cities where demand for innovative food and beverage concepts is growing.

The 100-store milestone reflects Boba Bhai’s rapid scale-up in India's evolving quick-service restaurant sector. By combining bubble tea offerings with Korean-inspired street food, the company has successfully built a differentiated position in the market, attracting a young and increasingly experience-driven consumer base.

To commemorate the landmark opening, the company introduced a special launch-day promotion featuring select menu items priced at ₹100. Customers visiting the store on the opening day were able to enjoy a range of the brand’s signature products, including bubble teas, Korean-inspired burgers, fried chicken, ramen bowls, loaded fries, momos, and fusion street-food dishes.

Commenting on the achievement, Dhruv Kohli, Founder, Boba Bhai, said, “Reaching 100 stores is a defining moment for Boba Bhai and a reflection of how strongly consumers across India have connected with our brand. Gurugram has been an important market for us, and this launch represents not just another store opening but the next phase of our expansion journey. While we continue strengthening our presence in metro cities, we are equally focused on taking Boba Bhai to newer Tier-2 markets where demand for global flavours and accessible QSR experiences is growing rapidly.”

The new Gurugram outlet features an expanded menu designed to cater to evolving consumer preferences. Beverage offerings include Taro Lava Bubble Tea, Tender Coconut Bubble Tea, Japanese Matcha Bubble Tea, Mango Matcha Bubble Tea, and a newly introduced range of Cheese Foam Cloudy Drinks. The food menu includes popular items such as Korean Corndogs, Korean Fried Chicken, Honey Sriracha Burgers, Loaded Fries, ramen bowls, and a variety of all-day snacking options.

The launch underscores Boba Bhai’s continued investment in building a strong omnichannel foodservice network across India. By expanding both its physical footprint and menu innovation capabilities, the company is positioning itself to capitalize on the growing popularity of international flavours and youth-focused dining experiences.

With 100 stores now operational, Boba Bhai has entered a new phase of growth, combining network expansion with deeper market penetration. The Gurugram opening not only strengthens its foothold in Delhi-NCR but also reinforces the brand’s long-term strategy of scaling across high-potential urban and emerging markets throughout the country.

Japanese beverage giant Asahi Group Holdings has opted for a franchise-led expansion strategy to enter India, partnering with Varun Beverages Ltd. (VBL), the second-largest PepsiCo franchise bottler outside the US, to launch its iconic CALPIS beverage brand.

The partnership highlights the growing role of established franchise and bottling networks in helping global FMCG brands scale rapidly in India. Under the agreement, CALPIS, Asahi’s century-old fermented milk-based drink, will make its India debut in the second half of 2026.

As part of the alliance, Asahi will focus on product development and technical expertise, while Varun Beverages will leverage its extensive manufacturing, distribution and sales infrastructure to build the brand across the country. The asset-light model allows Asahi to tap into India’s vast beverage market without setting up an independent production and distribution network.

For Varun Beverages, the partnership further strengthens its franchise-driven business model. The company already manages PepsiCo’s beverage portfolio across India and several international markets, backed by one of the country’s largest beverage manufacturing and distribution ecosystems.

Commenting on the partnership, Atsushi Katsuki, President and Group CEO, Asahi Group Holdings, said, “India is one of the world’s most dynamic and promising beverage markets, and we are pleased to partner with Varun Beverages, a leading beverage company with strong manufacturing capabilities and extensive market reach.”

Varun Jaipuria, Executive Vice Chairman, Varun Beverages, added, “By combining Asahi’s global expertise with Varun Beverages’ manufacturing strength and extensive distribution network, we look forward to establishing CALPIS as one of the leading brands for Indian consumers.”

The collaboration underscores a broader trend in the food and beverage industry, where international brands are entering India through franchise, licensing and strategic bottling partnerships to accelerate market penetration while minimising capital investment.

Magnolia Bakery, the iconic New York dessert brand famous for its banana pudding and cupcakes, is expanding its international footprint with a 10-store franchise agreement for Ontario, Canada. The expansion will be led by experienced multi-unit franchise operators Chetanshi and Shaishav “Shay” Thakkar, marking the brand’s entry into the Canadian market.

The deal represents Magnolia Bakery’s eighth international market and its first expansion into an English-speaking country outside the United States, reinforcing the brand’s global growth strategy through franchising.

Founded in 1996 in New York City’s West Village, Magnolia Bakery has evolved into a global bakery chain with 40 international locations across India, the UAE, Turkey, the Philippines, Jordan, Kuwait and Qatar. The brand also operates 10 corporate-owned stores in the U.S. across New York, Chicago and Los Angeles and is targeting 50 international outlets by the end of the year.

India remains one of Magnolia’s strongest overseas markets, with nine operational bakeries, while the UAE has seven outlets and both Turkey and the Philippines have six each. The company has also signed additional expansion agreements in India, Turkey, the Philippines, Qatar and Bahrain.

The Ontario agreement comes as Magnolia Bakery undergoes its largest expansion phase to date. After formally launching its franchising programme in 2025, the company has planned nine new U.S. stores in 2026, while international growth continues through master franchise partnerships.

A major driver of the brand’s success is its signature banana pudding, with the company reporting sales of five cups every minute globally. Beyond its bakery operations, Magnolia has expanded its consumer packaged goods business to more than 2,000 retail locations.

Acquired by RSE Ventures in 2021, the brand has invested significantly in infrastructure, technology, product innovation and global expansion, resulting in a substantial increase in revenues and international presence.

The 10-store Ontario commitment highlights growing investor confidence in Magnolia Bakery’s franchise model and underscores the brand’s strategy of leveraging strong consumer awareness and proven international operations to drive long-term growth.

Japanese beverage company Asahi Group has partnered with Varun Beverages Limited (VBL) to introduce its dairy-based beverage brand CALPIS in India, marking Asahi’s entry into the country’s non-alcoholic and non-carbonated beverage segment.

The partnership will see Varun Beverages manufacture, distribute, and sell CALPIS in India through its extensive bottling and distribution network. The move gives Asahi access to one of the world's fastest-growing beverage markets while expanding VBL’s portfolio beyond its existing beverage offerings.

CALPIS, a fermented dairy-based drink that has a long history in Japan, will make its India debut under a franchise agreement between the two companies. Under the arrangement, Asahi will provide expertise in product development, manufacturing technology, marketing, and brand management, while Varun Beverages will oversee local production, distribution, and sales.

The launch comes as beverage companies increasingly look to tap into India's growing demand for non-carbonated drinks, functional beverages, and health-focused refreshment options. Industry participants have been expanding their portfolios to cater to evolving consumer preferences across urban and emerging markets.

For Varun Beverages, the partnership adds a new international beverage brand to its portfolio at a time when the company is expanding its presence across categories and geographies. The company is PepsiCo's largest franchise bottler outside the United States and operates an extensive manufacturing and distribution network across India and several international markets.

The agreement also aligns with Asahi's broader international expansion strategy. The company has adopted similar franchise-led partnerships in other markets to introduce the CALPIS brand to new consumers outside Japan. The companies have not disclosed financial details of the partnership or a timeline for the product rollout in India.

Lenexis Foodworks’ flagship brand Chinese Wok has expanded its national footprint to 50 cities in India with the launch of its first outlet in Belagavi, marking a key milestone in its ongoing expansion strategy.

The launch strengthens the brand’s presence in North Karnataka and contributes to its broader South India network, which now stands at 89 stores. Within Karnataka, Chinese Wok currently operates 38 outlets, reinforcing the state’s importance in the company’s cluster-led expansion model.

According to the company, Chinese Wok has grown from a single-city operation into a national quick service restaurant (QSR) brand over the past decade, building a presence across 50 cities in India. The Belagavi entry marks its continued expansion into Tier-II markets, which the brand identifies as part of its long-term growth strategy.

Arvind R P, Chief Executive Officer of Lenexis Foodworks, stated:
"Our entry into the 50th city is an important milestone in Chinese Wok's growth journey and reflects the increasing consumer acceptance of the Desi Chinese category across India. Over the years, we have focused on building a scalable and disciplined expansion model that combines strong unit economics with a consistent consumer experience. Belagavi is a natural addition to our network as we continue strengthening our presence across Karnataka and South India. Looking ahead, our focus remains on accelerating growth across emerging markets while building deeper category leadership through accessibility, affordability and innovation."

The Belagavi outlet has been launched in a high-street format designed to serve both dine-in and takeaway customers. The menu includes Chinese Wok’s Desi Chinese offerings such as Value Woks starting at ₹99, Hakka Noodles, Kurkure Momos, Cheese and Schezwan Fries, and curated meal combos for families and groups.

South India continues to be a key growth region for the brand, driven by its established urban dining market and rising demand for organised QSR formats. With 89 stores in the region, Chinese Wok continues to expand through a structured cluster-based approach.

Chinese Wok is part of Lenexis Foodworks’ portfolio, which also includes The Momo Co. and Big Bowl. Founded in 2015, Chinese Wok has played a significant role in shaping the Desi Chinese QSR category in India and currently operates across 50+ cities with a network of 270+ outlets nationwide.

Shifuku, a newly launched pan-Asian restaurant, has opened its doors in Andheri, Mumbai, adding a new dining destination to the city’s growing food and beverage landscape. The restaurant has been founded by AmanSingh Deep and Monika Rathore, with a focus on offering both authentic Asian cuisine and contemporary fusion interpretations.

Spread across 4,400 sq ft, Shifuku features indoor and outdoor dining spaces designed to accommodate a range of dining experiences. The property also includes a private dining area on the top floor, offering an exclusive setting for special occasions and private gatherings.

The restaurant is positioned as a space that transitions between a relaxed daytime dining environment and a more vibrant evening experience. Its design moves away from conventional Asian restaurant aesthetics and instead adopts a modern colour palette of pink, white, and beige.

Shifuku draws inspiration from Japanese design elements, incorporating cherry blossoms and Harisen-style fan motifs across its interiors. The space also features decorative elements such as vintage art-inspired ceilings with floral, bird, and tree patterns, aimed at creating an immersive dining atmosphere. The outdoor seating area is designed with a relaxed setup featuring cane furniture, hanging plants, and a wall artwork titled "Noodle Man."

The founders stated:
“We are thrilled to share the exciting news about the opening of our restaurant. Through Shifuku, our goal was to challenge the notion of traditional dark Asian establishments. Recognizing the lack of Asian venues offering a daytime ambience, we set out to create a unique culinary experience where patrons can indulge in both authentic and fusion Asian cuisine,” shared the founders.

The menu at Shifuku has been curated by consultant chef Ritesh Tulsian, who has designed the offerings to ensure consistent preparation and culinary precision. Complementing the food experience, the beverage program is led by Head Mixologist Sumit Yadav, who has crafted a selection of cocktails for the restaurant.

With its launch in Andheri, Shifuku enters Mumbai’s competitive pan-Asian dining segment with a format that combines thematic interiors, multi-format dining spaces, and a structured food and beverage program.

Mumbai’s café landscape has welcomed a new addition with the launch of Zane’s Cafe, a breakfast-centric dining concept that opens its doors daily at 7 AM and serves breakfast favourites throughout the day. Designed as a neighbourhood gathering spot, the café caters to a wide range of guests, including early risers, remote professionals, families, and pet owners seeking a relaxed dining environment.

Breaking away from the traditional breakfast-only service model, Zane’s Cafe offers its complete breakfast menu from morning until closing time. The concept reflects changing consumer preferences, as more diners increasingly seek flexibility in meal timings and all-day dining options that fit varied lifestyles and schedules.

The menu combines internationally popular breakfast dishes with flavours that resonate with local tastes. Signature offerings include hearty Big Brekky Platters featuring eggs, rosti, grilled vegetables, mushrooms, sausages, and sourdough bread. Guests can also opt for classic Eggs Benedict, prepared with poached eggs and topped with hollandaise sauce.

Alongside these staples, the café introduces globally inspired selections such as Smashed Avo Toast, made with avocado, cherry tomatoes, bocconcini, and fresh herbs. Regional influences are represented through dishes like Parsi Akuri, a flavourful spiced scrambled egg preparation paired with buttered sourdough. For those with a sweet tooth, breakfast-style desserts such as Dark Chocolate & Blueberry Pancakes add another dimension to the menu, complemented by an assortment of coffees, teas, and other beverages.

The opening of Zane’s Cafe comes at a time when all-day dining formats continue to gain traction across urban markets. Consumers are increasingly looking for venues that offer flexibility, comfort, and experiences that extend beyond conventional meal periods. The café’s pet-friendly approach further aligns with the growing demand for hospitality spaces that accommodate pets while fostering a sense of community and social interaction.

By combining all-day breakfast offerings with an inclusive, pet-friendly atmosphere, Zane’s Cafe aims to carve out a niche among Mumbai’s evolving dining destinations and appeal to consumers seeking both convenience and experience-driven café culture.

The Dual Room has officially opened its doors in Bengaluru’s Indiranagar, introducing a flexible dining concept that evolves with the rhythm of the day. Designed as a space that shifts seamlessly from calm mornings to vibrant nights, the venue blends café culture, global cuisine, and nightlife into one unified experience.

Located in one of Bengaluru’s most active neighbourhoods, The Dual Room begins its day with freshly brewed coffee, relaxed breakfasts, and a quiet ambience suited for work sessions or informal meetings. As the day progresses, the space gradually transforms, taking on a more energetic character by evening and positioning itself as a social dining and cocktail destination for the city’s young, urban crowd.

The concept is led by Soudh Ibrahim, a coffee consultant and brewer with nearly a decade of experience in India’s specialty coffee industry. Observing the shifting lifestyle preferences of Gen Z and young professionals, Ibrahim envisioned a venue that accommodates both productivity and leisure within a single environment.

The food programme reflects this dual identity. Curated by Chef Hason Hudanish, the menu draws from global influences and modern dining trends. During the day, guests can enjoy English breakfasts, pancakes, matcha-based drinks, and health-focused smoothies. In the evening, the menu transitions to richer, more experimental offerings such as Salmon Ceviche, Empanadas, Stuffed Tacos, Peruvian Papa Noodles, Korean Chicken Ramen, grilled sandwiches, and more.

Talking about it, spokesperson Navin Kumar, Founder says, “We’ve created The Dual Room as a cultural hub where people can seamlessly move between work, socialising, dining, music, and nightlife within one evolving environment. It shows even in the interiors which have layered textured, immersive details and lights that balance the warmth in the day and turn darker to accommodate the energetic nightlife atmosphere post-sundown.”

Adding another dimension to the experience is its cocktail programme, developed by Spill It, a team known for innovative beverage and wine concepts. The approach encourages guests to choose drinks based on mood, making the ordering process more interactive and personal. Each cocktail is designed to reflect the venue’s larger philosophy of storytelling and self-expression.

With its evolving format and experience-led approach, The Dual Room positions itself as more than just a restaurant it becomes a space that adapts, responds, and transforms with its guests throughout the day.

Canadian bakery chain Cinnzeo Bakery Café has signed a multi-unit franchise development agreement for Telangana, marking its latest expansion move in the Indian market. Under the agreement, the franchise partner will open multiple Cinnzeo Bakery Café outlets across Telangana, including Hyderabad. The brand said it plans to introduce its range of cinnamon rolls, bakery products, and café offerings to consumers in the region.

Brad Turner, CEO of Cinnzeo Bakery Café of Canada said, "We are excited to welcome our Telangana franchise partner to the Cinnzeo family. India represents a tremendous growth opportunity for our brand, and Telangana's strong economic development, vibrant retail sector, and growing consumer demand for premium café experiences make it an ideal market for expansion."

The company said the agreement aligns with its strategy of working with local operators to expand its presence in key international markets. Founded in Canada, Cinnzeo is known for its freshly baked cinnamon rolls and bakery products. Its menu includes the Classic Roll, specialty rolls, Cinnzeo Bites, coffee beverages, and other café offerings.

Gaurav Marya, CEO of Franchise India said, "Our new franchise partner brings strong local market knowledge and a strategic growth vision. We look forward to supporting the successful rollout of multiple locations across Telangana and building a strong, long-term presence in the region."

The first outlet under the agreement will be located in Hyderabad's Gachibowli area and is expected to open in Fall 2026. Additional locations are planned as part of the phased development schedule. The Telangana agreement expands Cinnzeo's presence in India and adds to the bakery café brand's international growth plans.

Hotel Sahara Star has unveiled a refreshed version of its renowned Lebanese specialty restaurant, Mabruk, reaffirming its commitment to delivering immersive and experience-driven dining concepts. The relaunch comes at a time when hospitality operators are increasingly focusing on creating distinctive restaurant experiences that combine authentic cuisine, compelling storytelling, and thoughtfully designed environments to attract modern diners.

Located within the iconic Mumbai hotel, Mabruk has long been recognized for its authentic Lebanese offerings. The newly reimagined restaurant introduces an enhanced dining experience through redesigned interiors and an updated menu that celebrates the rich culinary heritage of the Middle East while appealing to contemporary tastes.

The 70-seat restaurant has undergone a comprehensive transformation inspired by traditional Arabic aesthetics. Guests are welcomed into a space adorned with elegant archways, intricate mosaic detailing, lantern-style lighting, handcrafted décor elements, and layered textures that evoke the warmth and charm of Middle Eastern culture. Adding to the ambience, the restaurant overlooks Sahara Star’s tropical lagoon, creating a visually engaging setting that aligns with the growing trend of destination dining within premium hospitality establishments.

Beyond its refreshed interiors, Mabruk has also introduced a carefully curated menu that balances authenticity with innovation. The restaurant continues to showcase classic Lebanese flavours while incorporating new culinary creations designed to meet evolving consumer preferences. Among the latest additions are dishes such as Jarjeer Salad, Root Harra, and Asparagus Baklava, while traditional favourites like Maqaneq have been thoughtfully reinterpreted to provide guests with a fresh perspective on familiar flavours.

Commenting on the relaunch, Romie Dutt, Executive Director of Hotel Sahara Star and Aamby Valley City, said, "Mabruk has always been a celebration of authentic Lebanese cuisine and warm hospitality. With this relaunch, we are introducing a more immersive Arabic-inspired ambience that beautifully complements the restaurant's rich culinary heritage. We look forward to welcoming guests to experience Mabruk in its new avatar."

A key factor behind Mabruk’s enduring reputation is the leadership of Chef Jihad El Chami, popularly known as “Chef Mabruk,” who has been at the helm of the restaurant’s kitchen for the past 19 years. Bringing more than three decades of culinary expertise gained across Lebanon and the Gulf region, Chef Jihad has played an instrumental role in preserving the authenticity of Lebanese cuisine while adapting selected dishes to cater to local dietary preferences, including Jain-friendly options.

Sharing his vision for the new menu, Chef Jihad El Chami said, "Lebanese cuisine is all about simplicity, generosity, and soulful flavours. With this new menu, we wanted to preserve the authenticity of traditional recipes while presenting them in a way that resonates with today's diners. Every dish has a story, and we want our guests to experience the warmth and heritage of Lebanese culture through every bite."

The restaurant’s menu features a wide array of signature dishes that highlight the diversity of Lebanese cuisine. Guests can enjoy the Hummus Platter with multiple flavour variations, Hummus Bil Laham topped with minced lamb and pine nuts, Pumpkin Kibbeh, Meshwi Mishakkal mixed grills, D'Jaj Meshwi with Avocado Salad, Jawaneh D'Jaj Bil Kozbara, Laham Khashkhash, and Spiced Squids seasoned with sumac and cumin. Traditional desserts such as Umm Ali continue to remain an integral part of the culinary offering.

Complementing the food menu is an innovative beverage selection inspired by Middle Eastern ingredients and flavour profiles. Signature offerings include Saffron Negroni, Ice Spice, Tropical Heat, Nuts & Cheese, and Green Mirage, designed to enhance the overall dining experience.

The relaunch of Mabruk reflects a broader shift within the hospitality industry toward experience-led restaurant concepts, where immersive design, authentic cultural narratives, and culinary innovation are becoming key tools for driving guest engagement. By combining traditional Lebanese hospitality with a contemporary dining environment, Sahara Star aims to position Mabruk as a destination restaurant for both local diners and visitors seeking an authentic taste of the Middle East in Mumbai.

Pune-based restaurant brand Malaka Spice has strengthened its presence in the city with the opening of a new outlet at Baner Hills, marking another chapter in its nearly 29-year journey in the hospitality industry. The launch underscores the brand's continued commitment to delivering authentic Southeast Asian dining experiences while evolving to meet changing consumer preferences.

Founded in 1997 by Cheeru and Praful Chandawarkar, Malaka Spice was created with the vision of introducing the diverse flavors of Southeast Asia to Indian diners. Over the years, the restaurant has become one of Pune's most recognized hospitality brands, earning a loyal customer base through its distinctive menu and focus on regional cuisines from across Southeast Asia.

The newly opened Baner outlet combines the restaurant's signature culinary offerings with a refreshed design concept inspired by countries such as Malaysia, Indonesia, and Vietnam. The space has been thoughtfully designed to create an immersive dining environment that reflects the cultural influences behind the cuisine while offering guests a contemporary and engaging experience.

Despite the refreshed setting, the restaurant continues to stay true to its long-standing philosophy of "Inspired Not Imitated," a principle that has shaped its approach to food and hospitality since its inception. By balancing authenticity with accessibility, the brand has successfully introduced generations of diners to Southeast Asian flavors while maintaining relevance in an increasingly competitive dining landscape.

Speaking about the reopening, Ilvika Chandawarkar, Head of Research and Business Development, said, "Our return to Baner feels incredibly special. For us, Malaka Spice has always been about storytelling. Every dish, every detail you see and experience comes from journeys we've made across South east Asia. We bring those travels back to the table, translating them into flavours and textures that our guests can connect with. From the ingredients we source to the way the space is designed, there is a story behind everything. Coming back to Baner feels like completing a circle."

The reopening also reflects a broader trend within the restaurant industry, where established brands are investing in updated formats and enhanced customer experiences while preserving the identity that made them successful. For Malaka Spice, the Baner launch represents both a return to a familiar neighborhood and a renewed focus on delivering meaningful hospitality experiences.

As it approaches three decades in business, the brand remains focused on sustainability, community engagement, and culinary innovation. With the new Baner outlet, Malaka Spice is looking to build on its legacy while continuing to serve diners seeking authentic Southeast Asian cuisine in a welcoming and thoughtfully curated environment.

Gourmet retail startup Foodstories has secured Rs 50 crore in a funding round led by Zerodha cofounder Nikhil Kamath, with participation from existing investor Narotam Sekhsaria Family Office. The fresh capital will support the company's plans to strengthen its digital presence, expand its delivery capabilities, and accelerate the growth of its retail network across India.

Founded by Ashni and Avni Biyani, daughters of Future Group founder Kishore Biyani, Foodstories has carved a niche in the premium food retail segment by offering carefully curated products sourced directly from farmers, producers, bakers, and chefs. The company combines physical retail with digital commerce to provide consumers access to high-quality food products and unique culinary experiences.

The Mumbai-based startup operates on a business model that blends gourmet retail, hospitality, and technology under one platform. Unlike traditional supermarkets, Foodstories focuses on creating an immersive shopping environment where customers can discover artisanal products while engaging directly with the stories and origins behind them.

The newly raised funds will be deployed to scale the company's digital business, strengthen its delivery infrastructure, and expand its retail footprint in key urban markets. The investment comes at a time when demand for premium and specialty food products continues to rise among Indian consumers seeking quality, authenticity, and convenience.

Speaking about the company's ambitions, Ashni Biyani said, “We are building a Rs 1,000 crore business. Curation, experiential retail, and a strong digital layer that combination is what gives us conviction in the scale of what’s possible here.”

Foodstories currently operates stores in Delhi, Bengaluru, and Hyderabad and recently strengthened its presence in Mumbai with the launch of a flagship outlet in Bandra. The company is also preparing to open another location in Lokhandwala as part of its ongoing expansion strategy.

Beyond Foodstories, Ashni and Avni Biyani are also the founders of Think9, a brand co-creation platform that has helped build several direct-to-consumer brands across categories such as nutrition, gut health, footwear, accessories, and beauty.

Commenting on the investment, Nikhil Kamath said, “Better food is one of the highest-leverage changes a person can make to how they live. Foodstories is one of the few platforms building the real infrastructure for that.”

The funding highlights growing investor confidence in India's premium food retail segment, where consumers are increasingly gravitating toward curated shopping experiences and high-quality food offerings. With fresh capital in hand and an expanding retail presence, Foodstories is positioning itself to capitalize on the growing demand for experiential food retail across the country.

Hospitality entrepreneur Tanveer Kwatra is gearing up for the next phase of growth for GRAMMIE, his Wafu cuisine restaurant in Delhi, with plans to expand into multiple cities and launch two new food brands. The move comes just months after the restaurant's debut at Sangam Courtyard in RK Puram, where it has carved a niche by blending European, Mediterranean, and Japanese influences into a unique dining experience.

As part of its expansion strategy, GRAMMIE is set to introduce two new concepts this year. The first, Double Crunch by GRAMMIE, will operate as a delivery-focused pizza and pasta brand. The concept is expected to launch in South Delhi before gradually expanding across the National Capital Region. The second venture will be an in-house bakery and patisserie brand inspired by Italian baking traditions, adding a new dimension to the group's growing food portfolio.

Speaking about the company's growth plans, Tanveer Kwatra said, "We have got GRAMMIE's positioning right as a premium dining and bar destination. The idea is to make sure each outlet is getting the right momentum before you go on to the next one."

Beyond launching new brands, GRAMMIE is also looking to strengthen its presence across India through a series of food and bar collaborations. The restaurant plans to take its culinary offerings to cities such as Mumbai and Chennai through curated pop-ups, helping the brand build visibility outside Delhi. Since opening, GRAMMIE has already hosted several collaborative events featuring well-known bars and restaurant concepts from Bengaluru, Goa, Kolkata, and Mumbai.

Kwatra's hospitality portfolio extends beyond Delhi. He is also the force behind Goa-based ventures including Tataki, Shoyu, and Neighbors. The latter, a café and bar located in Assagao and co-founded with his wife Ginny Kohli, is now preparing for expansion into Gurugram as the group explores new opportunities across key urban markets.

Commenting on the role of collaborations in the brand's growth journey, Kwatra said, "The takeovers are a part of our larger vision to champion India's evolving food and cocktail culture by spotlighting some of the country's most exciting bars, bartenders and food experiences. We will continue to collaborate."

With multiple brands in the pipeline, planned city expansions, and a growing focus on experiential dining, GRAMMIE is positioning itself for broader national recognition. The strategy reflects a wider trend in India's hospitality sector, where entrepreneurs are increasingly building diversified food and beverage portfolios that combine dine-in experiences, delivery formats, and collaborative events to reach a larger consumer base.

Mumbai's culinary landscape has welcomed a new entrant with the opening of Ministry of Naan in Bandra. The restaurant, located near Pali Hill, aims to offer a fresh perspective on North Indian comfort food by combining traditional cooking techniques with a modern and convenient dining experience.

Founded by hospitality entrepreneur Ayush Sahani, Ministry of Naan focuses on delivering authentic flavors through carefully crafted recipes and high-quality ingredients. The concept revolves around celebrating North Indian cuisine while maintaining consistency, freshness, and attention to detail across every dish served.

The newly launched outlet features an intimate setup with limited seating, catering to both dine-in and takeaway customers. To enhance convenience, the restaurant also offers car-side service, allowing guests to enjoy their meals without leaving their vehicles. Adding a personalized touch, visitors can access a specially curated music playlist through QR codes available at the restaurant.

A key highlight of the brand is its commitment to traditional preparation methods. Spices are sourced from local markets and ground in-house to create signature blends that form the base of many menu offerings. The kitchen team brings together experienced culinary professionals skilled in North Indian cooking, ensuring that every dish stays true to its roots while appealing to contemporary tastes.

Speaking about the vision behind the venture, Ayush Sahani, Founder, Ministry of Naan, said, "Ministry of Naan was created from a simple belief that North Indian food deserves the same care and attention that diners increasingly seek today. With our Bandra outlet, we wanted to build a space that feels approachable and familiar, while staying deeply committed to flavour, freshness and consistency. From freshly ground spices to breads made to order, every element reflects the kind of food we enjoy and wanted to share with the neighbourhood."

The launch marks an important milestone for the brand as it looks to expand beyond Bandra. Building on its initial presence in Mumbai, Ministry of Naan has outlined plans to enter additional markets including Andheri West, South Mumbai, Pune, Bengaluru, and Delhi. The expansion strategy reflects growing consumer demand for focused restaurant concepts that offer authentic regional cuisine alongside memorable dining experiences.

As India's food service industry continues to evolve, brands that emphasize quality, craftsmanship, and customer engagement are increasingly finding favor among urban consumers. With its emphasis on traditional flavors, freshly prepared dishes, and neighborhood accessibility, Ministry of Naan is positioning itself to carve a niche in the competitive North Indian dining segment.

Southern Railway has taken a significant step toward enhancing passenger amenities with the launch of its first premium branded catering outlet at Thrissur railway station. The new facility, operated by Nescafé, is part of the railway zone’s broader initiative to improve food and beverage services at stations while offering travelers access to trusted brands and quality products during their journeys.

The premium outlet was inaugurated under the Thiruvananthapuram Division and marks the beginning of a larger plan to introduce similar branded food and beverage facilities across major railway stations in Kerala. The move is aimed at providing passengers with a better dining experience while ensuring high standards of hygiene, service, and product quality.

Railway officials believe that the introduction of branded catering outlets will help meet the evolving expectations of modern travelers, who increasingly seek reliable and convenient food options while on the move. With millions of passengers passing through railway stations every year, branded outlets are expected to play an important role in improving customer satisfaction and enhancing the overall travel experience.

The initiative comes as Indian Railways continues to modernize station infrastructure and expand commercial opportunities within railway premises. By allowing reputed food and beverage brands to establish outlets at stations, the railways aim to create a more organized retail environment while also generating additional revenue streams.

Following the launch at Thrissur, Southern Railway is expected to roll out similar premium catering outlets at other stations across Kerala, including Aluva, Kottayam, Chengannur, and Kollam. The expansion is part of a wider effort to transform railway stations into modern transit hubs equipped with improved passenger facilities and contemporary retail offerings.

As railway stations evolve beyond their traditional role as transit points, the introduction of premium catering brands reflects the growing focus on passenger comfort and convenience. The new outlet at Thrissur represents an important milestone in that journey, bringing a more modern and customer-centric food service experience to railway travelers. 

Indonesian tea and ice cream brand Ai-CHA has expanded its footprint in India with the opening of a new outlet in MVP Colony, Visakhapatnam, on June 14. The launch marks another step in the brand’s India growth strategy following its recent entry into the market. Ai-CHA operates in more than 40 countries and has a network of over 2,500 stores globally. The Visakhapatnam outlet brings the brand’s range of fruit teas, milk teas, boba beverages, premium ice creams, desserts, coffees, and hot drinks to consumers in the city.

The menu includes products such as Vanilla Ai-Scream, Ai-Squash Lemonade, Ai-Milk Tea Brown Sugar Pearl, and Sund-Ai Boba, alongside a wider selection of beverages and desserts catering to different consumer groups. The company said it plans to accelerate its India expansion through its royalty-free FOFO (Franchise Owned Franchise Operated) model and is targeting the opening of more than 500 stores across the country over the next three years.

Lee, Founder of Ai-CHA said, "The response we have received since launching in India has been incredibly encouraging. It has reaffirmed our belief that Indian consumers are increasingly looking for new experiences while continuing to value quality and affordability. Visakhapatnam is an exciting next step for us, and we are delighted to bring Ai-CHA to the city. Our goal has always been simple: to create products that people can enjoy every day, whether it's students catching up with friends, families spending time together or professionals looking for a refreshing break. We look forward to becoming a part of those everyday moments."

Sarthak Mohindra, Country Head – India, Ai-CHA added, "From the very beginning, we wanted Ai-CHA to grow beyond the metros and connect with consumers across India. Visakhapatnam stood out because of its young, vibrant consumer base and evolving food and beverage culture. The enthusiasm we have seen from customers gives us confidence that there is a strong appetite for what Ai-CHA offers. We are excited to introduce our globally loved beverages and desserts to the city and are committed to building a brand that consumers return to not just for the products, but for the overall experience."

The new outlet has been designed to offer customers access to the brand’s complete product portfolio. Visitors will also be introduced to CACHA, the brand’s mascot, which is featured across Ai-CHA’s international markets. The Visakhapatnam opening follows the company’s recent store launch in Amar Colony, New Delhi. Ai-CHA plans to continue expanding its presence across India as part of its long-term growth strategy.