With more travel and chefs experimenting around food there has been lots of focus around indigenous ingredients and ingredients that has never been…
Matcha coffee is often marketed as a natural energy booster, which appeals to India's young and busy population. Matcha is likely to continue to…
Talking to Restaurant India Visakh Viswambharan, Director - Cuppa Beverages Pvt. Ltd talks about the restaurant business post lockdown.
Organic products are receiving a great deal of attention in recent time.
Jeff Arnett, Master Distiller at world number one whisky brand Jack Daniel's is bringing that joy of journey to the Indian consumers.
Growing at an annual pace of 11 per cent, beverages market today sits at $15 billion-a-year market in the country.
Talking to Restaurant India, Abhishek Jhunjhunwala, CEO Inspirit Cleanse talks about their idea to start a fresh juice business.
This venture in Pune would be followed by a 12,000 sq ft beer garden in Bengaluru in the third quarter of 2016.
Beverage makers including MNCs and Indian top brands have hiked their pricing last year only as the government had imposed sin taxes of around 5% and…
The Mumbai-based startup said it will use the money to introduce new flavours, increase production capacity and launch brand-building campaigns.
The second outlet is supposed to open in March, expanding to cities like Pune, Bengaluru, Lucknow and Bhopal.
In an exclusive conversation with Restaurant India, Bhrigu Dutt, Director, Eagle Peak Garam Chai Pvt Ltd shares the concept Chai Garam initiated.
Nutritious Nation is one of the first Indian F&B brands that caters to all fitness & health enthusiasts. Sagar Kumar, Director, Nutritious…
Talking to Restaurant India, Walter Seib, CEO, HMSHost International, tells about its partnership with Lite Bite Foods in India and their expansion…
In an exclusive interview with Restaurant India, Maaz Mutvali, Marketing Head, Beverage Division, Pastonji Ice cream shares the company's growth journey in India.
In an exclusive interaction with Restaurant India, Sanjay Patti, F&B Director, Hyatt Regency Gurgaon, shares Hyatt's sustainability initiatives to stand different from the crowd:
The tea cafe has developed an innovative method to deliver tea with their disposable kettles which consist of a heat retaining pouch and an outer cardboard packaging, to ensure that the tea delivered stays hot for an hour.
However, there are states like Goa, Sikkim, UP, Pondicherry, MP< Karnataka, Himachal Pradesh amongst others which is allowing people to drink at 18 years.
The move is intended to boost revenue by plugging losses as the AAP government loses out on tax which enriches the coffers of its neighbor Haryana.
The different regulations and existence of central state tax (CST) payable on goods moving from one state to another are the biggest limit on growth, it said.
From the foregoing discussion, it is evident that testing for contaminating metals is a very important aspect of maintaining food safety.
Earlier this year, a meeting of the Central Advisory Committee had also discussed having standards for alcohol and alcoholic beverages.
According to a report by NRAI, there are 35-40 brands present in the space with estimated 1900-2000 outlets. The highest presence is in metros and mini metros with an equivalent of 34 per cent of the outlets.
The scene in Indian F&B industry is changing with investors eyeing fast casuals and QSRs (Quick Service Restaurant)formats giving them scalability in business.
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