BMRC to bid for retail outlets like bakeries Cafe and Salon
BMRC to bid for retail outlets like bakeries Cafe and Salon

Bangalore Rail Metro Corporation are going to take steps toward opening of restaurants and salon.

To make use of the spacious stations and ensure availability of daily essential items for commuters, the Bangalore Metro Rail Corporation (BMRC) has invited bids for retail outlets at 11 Metro stations above the ground on purple and green lines. Some of the categories for which bids have been invited are bakery and snacks, quick-service restaurants, restaurant-cum-party halls, beauty salons, cafes and food courts.

UA Vasanth Rao, BMRC's chief public relations officer and GM (finance) said the aim is to reduce the stress of last-mile connectivity by ensuring commuters get at the stations what they need. We want to ensure stationery and grocery stores, and restaurants, among others, are easily available. We are keen on having 24x7 chemist shops at about 40 stations. The shops will be located outside the stations and won't be affected by Metro timings. They were keen on having a crèche facility for working parents at stations spread over 3,000 to 4,000 sqft, but applicants were not clear about the government norms. The spaces available on offer range from 150 sqft to 4,000 sqft, rents of which are based on market rates. Bids have been invited for more ATMs at Metro stations.  Banks will benefit from entering into an agreement with us. There are several conditions that have to be met for setting up an ATM has to be air-conditioned, at least one security personnel among others but all this is taken care of at stations. People can securely and freely make money transactions at stations. We will partner with banks to ensure services like recharging Metro card at the ATM are made available.

The applications for retail outlets are being evaluated by BMRC for technical considerations, following which the financial bids will be opened.

 
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Jugnu Arrives in Goa: A New Culinary Gem in Assagao
Jugnu Arrives in Goa: A New Culinary Gem in Assagao
 

Jugnu, a brand-new culinary destination in Goa, offers a fusion of luxury, heritage, and mouthwatering cuisine. Located in a magnificent 160-year-old Portuguese mansion, Jugnu Assagao provides a varied dining experience that is sure to enthrall visitors. Jugnu offers the ideal environment for every mood with its various dining areas, which include an air-conditioned dining area, a private dining room that can accommodate eight people, a lush tropical garden that overlooks the heritage home, and an alfresco area that is surrounded by a breathtaking waterfall. 

Jugnu's menu, which draws inspiration from the firefly, transports diners through both local Indian and international delicacies. From North Indian classics and creative desserts to coastal cuisines from Kerala to Mumbai, the restaurant delivers a vibrant fusion of modernism and nostalgia.

With each dish carefully crafted to provide an unforgettable experience, Jugnu's menu, which is curated by Chef Ajay Chopra, epitomizes the spirit of culinary adventure.

Founded by Sandeepraj Salian and Vicky Bachani, Jugnu pushes the boundaries of Indian cuisine while staying deeply rooted in tradition. Speaking about the vision behind the restaurant, the founders share, "Jugnu is a celebration of India’s culinary evolution. We’ve taken inspiration from age-old flavors and reimagined them for the contemporary palate. Goa’s rich food culture makes it the perfect place for our vision, and we can’t wait to share this experience with our guests."

Global influences shine in dishes like Chicken Harissa Popcorn, Prawn Thecha Relish, Thai Yum Yum Chicken Salad, and fiery wok-tossed prawns. Designed for communal dining, highlights include whole grilled fish, Khandeshi Mutton Raan, and Anglo-Indian Roast Chicken. Desserts infused with regional inspiration, such as Chocolate Green Apple Jalebi, Basque Cheesecake with Baklava Essence, and Ispahan Tres Leches with rose, raspberry, and lychee. A bar menu crafted with innovation, featuring drinks inspired by Indian ingredients, including the saffron-infused Jugnu Sour and the kokum-and-lemongrass-based Kokum in Thailand.

 

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Koteshwaram Opens Doors to Exquisite Pure Vegetarian Dining Experience in Bengaluru
Koteshwaram Opens Doors to Exquisite Pure Vegetarian Dining Experience in Bengaluru
 

Koteshwaram, a new vegetarian restaurant has opened its doors in Bengaluru. Situated in Devanahalli, directly on the highway connecting Hyderabad and Bengaluru, Koteshwaram provides a varied selection of mouthwatering vegetarian cuisine made with culinary skill and locally sourced, fresh ingredients.

With an artistic setting and genuine vegetarian food that appeals to all palates, Koteshwaram seeks to reinvent the vegetarian dining experience. There are a variety of tasty selections on the menu, such as pizzas, pastas, and chaats, ranging from classic Indian dishes to popular vegetarian dishes from around the world.

For anyone who enjoys taking a long drive to Nandi Hills or traveling to Hyderabad and back with friends and family, the restaurant's cozy and welcoming ambiance makes it ideal for all gatherings. Koteshwaram is dedicated to giving each and every customer outstanding service and a great dining experience. The restaurant is open till midnight 1 am.

"We are passionate about creating a culinary experience that celebrates the richness and diversity of vegetarian cuisine. Our menu is designed to showcase the versatility of Pure vegetarian food, offering dishes that are both nutritious and satisfying." says Udaya Mogaveera, Founder, Koteshwaram.

 

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Mitron Bar & Cafe Unveils Global Culinary Journey with New Menu in Mumbai
Mitron Bar & Cafe Unveils Global Culinary Journey with New Menu in Mumbai
 

Mitron Bar & Cafe has introduced their newest menu in all their outlets with this dynamic culinary evolution. It offers a sophisticated gastronomic tour through the most popular places in the globe, all from the center of Mumbai.  

Offering a mouthwatering selection of foods such as Xiao Long Bao–Soup Dumplings, Shogun Lobster & Crabmeat Salad, Kale Quinoa Salad, Tartufo Cappelletti Pasta, and Truffle Lobster with Mozzarella in Japanese Soft Bread, customers can sample the Hibachi Japanese Fried Rice and Spicy Mud Crab Roll for a little Japanese flair. The dining experience is elevated to new heights by offering guests carefully crafted cocktails like Ruby, Shizo Spiritz, and Grape Picante to go with these dishes.

“At Mitron Bar & Cafe, we believe in bringing people together through exceptional culinary experiences. Our new menu is a reflection of Mumbai’s diverse and evolving palate, offering a harmonious blend of global flavours and traditional Indian favourites. It’s designed to cater to every guest—whether you’re here for a quick corporate lunch, a family outing, or a celebration with loved ones. We invite you to explore this gastronomic journey and discover a world of flavours, right here at Mitron,” expresses Gaurav Shetty, the director at Peninsula Hospitality.

With an emphasis on Indian food, this menu deviates from their usual selection. Driven by a dedication to sustainability, they give local and seasonal ingredients top priority to ensure good quality is offered to the customers.

A wider range of vegetarian options, including Jain-friendly meals, have been carefully chosen for the new culinary offerings at Mitron Cafe. In addition to flavorful Indo-Chinese bowl meals with Manchurian, Hakka, Schezwan, and chilli rice or noodles, guests can savor comforting staples like pizza, pasta, and sandwiches. Along with an expanded selection of Asian, Indian, and foreign main courses, the menu also features an improved assortment of appetizers and kebabs. The launch of a unique Japanese sandwich selection, which gives the eating experience a distinctive flair, is a particular highlight of the menu.

 

 

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GST Authorities Drop Rs 5.9 Crore Tax Demand Against Zomato
GST Authorities Drop Rs 5.9 Crore Tax Demand Against Zomato
 

Tax officials have given Zomato ease after removing a demand for Rs 5.9 crore in overdue Goods and Services Tax (GST). An earlier demand decision issued by the Additional Commissioner, Central Goods and Services Tax, Gurugram, was overturned by a favorable order from the Commissioner (Appeals) in Gurugram, Zomato said in a regulatory filing. The first increase in the tax demand was made for the July 2017–March 2021 timeframe.

Zomato has encountered additional tax-related difficulties. Numerous GST notices have been sent to the corporation by different national authorities. A GST demand of Rs 803 crore, pertaining to alleged unpaid taxes for the period from October 29, 2019, to March 31, 2022, is the highest of these. Zomato is contesting this allegation at the moment.

Since April of last year, the business has disputed the demand, arguing that it has any validity. The total demand, including fines, was Rs 11.82 crore. Zomato's export services to its overseas companies served as the basis for the tax assessment.

Zomato is still growing its business in the grocery and meal delivery industry in spite of these tax conflicts. Investors have received assurances from the corporation that it is handling all compliance issues in line with the law.

 

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Miss Margarita by Arriba Launches its Third Outlet in Gurgaon
Miss Margarita by Arriba Launches its Third Outlet in Gurgaon
 

Miss Margarita by Arriba, led by Chef Partner Noah Barnes has opened its third location in Gurgaon. Miss Margarita is ready to hit town with a mouthwatering blend of Mexican tastes and innovative culinary creations. 

The restaurant offers a creative menu of beautifully blended drinks that are meant to enrich every sip, demonstrating its upbeat approach to cocktail craft. The cocktails are sure to be as memorable as the food, whether you're sipping on their famous margaritas or trying out some daring new creations. The Avocado Agua Chile, a savory, refreshing masterpiece, takes center stage among the menu's new selection of street-style tacos, birria treats, and fresh ceviches.

"We are thrilled to bring Miss Margarita to Gurgaon. Our menu is a tribute to the heart and soul of Mexico, crafted with love and bold, fresh ingredients. From handcrafted margaritas to flavorful tacos, every dish is designed to create a festive culinary journey,” says Chef Noah Louis Barnes, Partner, Miss Margarita.

Inspired by their outlets in Delhi and Goa, the Gurgaon outlet radiates a lively blend of modern sophistication. With its vibrant tiles, rich vegetation, warm earthy tones, and handcrafted décor that honors Mexican craftsmanship, the room comes to life. Playful wall art and neon signs give it a modern twist while fostering a warm and vibrant ambiance. It provides an atmosphere that is as vibrant and memorable as its food, with warm nooks, open seating, and a tequila bar at the center of it all.

The brand has established itself as the top destination for tequila enthusiasts by providing one of the widest assortments of tequila-based beverages in the nation. With a large menu that includes a creative selection of tequila-based drinks, homemade margaritas, and quality tequilas, Miss Margarita is all set to revolutionize the segment with the creativity and innovations.

 

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Experience the New Era of Dining And Entertainment with ‘Nome’ in Gurgaon
Experience the New Era of Dining And Entertainment with ‘Nome’ in Gurgaon
 

Nomé, an upscale restro-bar and restaurant that seamlessly merges Mediterranean flavours launches in Gurgaon and is set to redefine the dynamic culinary and nightlife scene with captivating live performances in the vicinity.

With its 14,000 square feet of space, large indoor areas, a cozy and lush outdoor lounging area, and well-placed indoor and outdoor bars, Nomé skillfully combines luxury and comfort. A private dining space offers a small and exclusive setting for special parties, and the impressive double-ceiling architecture has enhanced the grandeur.

The design of the venue draws inspiration from the four elements—Earth, Water, Air, and Fire—creating a perfect harmony that radiates vibrant energy, offering guests a unique blend of relaxation and rejuvenation.

"Nomé is designed to set a new benchmark in the hospitality industry by combining various cuisines, innovative cocktails, and live entertainment under one roof. Our focus is on delivering exceptional experiences that not only exceed guest expectations but also create long-term value for our brand and partners. With a unique offering that merges dining with immersive entertainment, we aim to capture a loyal customer base while establishing Nomé as a leading destination in Gurgaon’s competitive culinary landscape,” commented Ashish Kadyan, Founder, Nomè.

At the heart of Nomé is its carefully curated menu, which blends Mediterranean and global influences to craft an epicurean experience for all the guests. Signature offerings like Mezze Platters, Wood-Fired Pizzas, Stone Bowls, Grilled Salmon, Kebabs, and Grills reinvent timeless dishes with a modern twist, while seasonal, locally sourced ingredients turn every bite into a culinary adventure. 

Additionally, the menu offers a variety of plant-based cuisine that are both creative and delicious for vegan eaters. A main attraction at Nomé, the bar offers a creative cocktail menu with specialty drinks like Velvet Reverie, No-Mee, Lucille, Picante, and others that are meant to enhance the flavors of the meal and provide visitors with an absolutely one-of-a-kind saga.

 

 

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EatSure Launches its First Smart Foodcourt in Vizag, Offering a Seamless Digital Dining Experience
EatSure Launches its First Smart Foodcourt in Vizag, Offering a Seamless Digital Dining Experience
 

The world's largest online restaurant chain, Rebel Foods, has announced the opening of its first EatSure smart foodcourt in Visakhapatnam. EatSure is the company's primary food delivery platform. This is the seventh EatSure physical store in India, and it's located in Madhuwada, Visakhapatnam. Offering a completely digital ordering experience without a line, this 1800 square foot restaurant is poised to revolutionize dining in the city. 

With the EatSure app or self-service kiosks, patrons may place orders at the Vizag EatSure Smart Foodcourt, offering a distinctive dining experience. Once the order is prepared, notifications are transmitted by WhatsApp or digital screens, guaranteeing a simple process free from queue waiting.

Our cutting-edge food court transforms dining convenience by allowing consumers to place digital orders from many highly regarded brands; in fact, over 60% of past orders have included more than two brands. Clients can now easily order anything from pizzas and biryanis to wraps and desserts from Behrouz Biryani, Faasos, Oven Story Pizza, Lunchbox, Sweet Truth, The Good Bowl, Firangi Bake, The Biryani Life, and ES Café in a single order, removing the need for multiple transactions and streamlining the entire dining experience.

Speaking about the launch, Sagar Kochhar, Co-Founder and CEO, EatSure, Rebel Foods, said, “With the opening of EatSure’s first foodcourt in Vizag, we are excited to bring a next-generation dining experience to the city. By integrating multiple brands under one roof and combining it with a digital-first approach, we aim to transform how customers enjoy their meals. By launching in the iconic city of Vizag, we are expanding our offline footprint in Andhra Pradesh, allowing us to cater to the growing demand for tasty and varied cuisines in the city. This launch is a testament to our vision of solving broken food-ordering experiences and offering unparalleled convenience to our customers.”

Vishnu Varma Kalidindi, Franchise Partner, said, "I'm thrilled to bring EatSure's diverse culinary brands to Vizag, offering local food lovers a unique dining experience that celebrates variety and convenience. Our foodcourt provides multiple top-rated brands under one roof, transforming how people enjoy their meals in the city."

EatSure has partnered with the Indian Railways Commission (IRCTC) to revolutionize train travel dining by introducing the 'Order Food on Train' feature on its app, which allows passengers to easily order from a variety of restaurants and have it delivered to their seats as they journey across the Indian Railway Network. With their growing omni-channel presence, the EatSure app has already captivated over 20 million users in 75+ cities across India.

 

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Love & Cheesecake Launches Their New Outlet in Bandra
Love & Cheesecake Launches Their New Outlet in Bandra
 

Love & Cheesecake launches its 26th outlet in Bandra, Mumbai, on the lively and windy Carter Road. A celebration of excellence, originality, and reliability, the new location offers a healthy assortment of baked items in addition to a unique twist on the company's classic cheesecake favorites. 

Founded in 2012 by Ruchyeta Bhatia and Chef Amit Sharma, honors the beauty of desserts and the power of love. The brand, which was founded on the principles of quality, freshness, and innovation, is a popular retreat for dessert lovers in Pune and Mumbai.

Ruchyeta Bhatia, Co-founder of Love & Cheesecake expressed her excitement about this new chapter, said, “Carter Road is more than just a location; this outlet offers not just desserts, but a very healthy variety of our savories and baked goods. We're also thrilled to bring our signature brews and ethos closer to coffee aficionados in this vibrant part of Bandra.”

Some of the highlights are the warm, freshly baked waffle cheesecake sandwiches, which give a perfect balance of comfort and richness, and the decadent Cheesecake in a Cone, which is a charming innovation that blends two classic favorites. 

Chef Amit Sharma, Head Chef and Co-founder of Love & Cheesecake, described the inspiration behind the expanded menu, “Bandra’s vibrant energy inspired us to push our culinary boundaries. At Carter Road, we wanted to go beyond our signature cheesecakes and create a holistic experience—an expanded bakery menu that blends tradition with innovation while staying true to our promise of using the finest, freshest ingredients. Every item on this menu is crafted with the same love and passion that defines our brand.”

Although Love & Cheesecake has long been praised for its 56+ natural flavors of classic cheesecakes, the brand innovates tradition by providing a carefully chosen selection of delectable, handcrafted treats that will entice the senses. New products that take the traditional croissant to new heights include the seasonal Flat Strawberry Cheesecake Croissant and Pistachio Croissant, which are both buttery and flaky with decadent fillings. Also available to guests are the richly flavorful Ferrero Rocher and Tiramisu Cruffins, which are luscious blends of croissant and muffin.

 

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Nandini Introduces Idli-Dosa Batter with Added Whey Protein
Nandini Introduces Idli-Dosa Batter with Added Whey Protein
 

Nandini, a Karnataka-based brand under the Karnataka Milk Federation (KMF), has launched a ready-to-cook idli-dosa batter enriched with 5 percent whey protein. The initiative aims to cater to urban consumers seeking convenient and nutritionally balanced meal options. The new product was unveiled on Wednesday by Karnataka Chief Minister Siddaramaiah.

In a statement, KMF highlighted the growing demand for quick meal solutions among urban residents due to busy schedules. "Therefore, we decided to offer a superior quality, healthy Nandini idli-dosa batter, blended with 5 per cent whey protein, at an affordable price," the statement read.

The batter will be available in two pack sizes—450 grams priced at Rs 40 and 900 grams priced at Rs 80. Initially, it will be sold through milk parlours in Bengaluru. KMF also indicated plans to evaluate consumer response in Bengaluru before expanding the product to other cities across Karnataka.

 

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L&S Bistro Unveils Revamped Menu Highlighting Global Flavors
L&S Bistro Unveils Revamped Menu Highlighting Global Flavors
 

L&S Bistro, located in the heart of Mumbai’s Art Deco district, has unveiled a new menu that blends global flavors with refined simplicity, catering to diverse culinary preferences. The updated menu includes classic European dishes, Middle Eastern-inspired creations, and a variety of vegan and gluten-free options, reflecting the restaurant's philosophy of offering a balanced mix of luxury and comfort in dining.  

The menu introduces highlights such as Charcoal and Arugula Agnolotti, a sophisticated pasta dish, and Cold Charcuterie, featuring a curated selection of fine meats and accompaniments. The L&S Cheese Platter offers an artisanal cheese experience to begin any meal.  

The Calzone and Pide section showcases innovative options, including Ricotta and Spinach Calzone, Tandoori Chicken Calzone, and Five-Spiced Lamb Pide. For seafood enthusiasts, choices like Pan-Fried Fillet of Sea Bass, Creamy Butter Garlic Prawns, and Poached Arabian Sea Bass provide a range of flavors. Plant-based diners can enjoy the Asian Tofu Steak, designed to balance taste and nutrition. Desserts such as Hazelnut Mandarin Brownie, Tiramisu Cup, and Pecan Pie round off the menu with indulgent sweetness.  

Chef Lalit, Executive Chef said, “Our revamped menu at L&S Bistro reflects a harmonious blend of global flavors with a focus on refined simplicity. Each dish has been crafted to provide comfort and intrigue, ensuring there’s something to delight every guest.

The dining experience at L&S Bistro extends beyond its menu. Its interiors, inspired by a stylish living room, offer a relaxed ambiance, while the alfresco terrace provides panoramic sea views, making it a sought-after destination in Mumbai’s hospitality scene. With this refreshed menu, L&S Bistro continues its commitment to delivering diverse and high-quality dining experiences.  

 

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Poetry by Love and Cheesecake Marks 12 Years with New Menu Across India
Poetry by Love and Cheesecake Marks 12 Years with New Menu Across India
 

Poetry by Love and Cheesecake, a well-known dessert brand in India’s retail and hospitality space, is celebrating 12 years of operations with the introduction of a new menu. Starting from a modest 300 sq. ft. outlet, the brand has grown to 21 locations across Mumbai and Pune, establishing itself as a notable name in the retail and dessert industry.  

The new menu features a variety of innovative cheesecake options, including Caramel Macchiato Cheesecake, Nutty Carrot Baked Cheesecake, Oreo Cookie Cold Cheesecake, Shrewsbury Biscuit Cheesecake, and Chocolate Melt Down Cheesecake.  

Ruchyeta Bhatia, Co-Founder and Head of Poetry by Love and Cheesecake stated, "From our very first cheesecake to this exciting new menu, every moment at Poetry by Love and Cheesecake has been about pushing the boundaries of dessert and bringing something truly special to our customers. The 12 years have been a celebration of passion, creativity, and the love we pour into every cheesecake we create. We are so proud to have reached this milestone and can’t wait for our customers to indulge in these fresh flavors."  

Chef Amit Sharma, Co-Founder and Head Chef added, "We’ve always believed that a cheesecake should be an experience, something that excites your senses and makes you feel something with every bite. Our new menu is a tribute to 12 years of experimenting, perfecting, and celebrating all things cheesecake. These new flavors are a reflection of where we started, where we are today, and where we’re headed in the future."  

The anniversary menu is available across all 21 Poetry by Love and Cheesecake outlets in India, offering customers an opportunity to explore new and classic flavors. The milestone highlights the brand's commitment to providing high-quality desserts in the retail and hospitality sectors, contributing to India’s evolving food culture.

 

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Gola Sizzlers Marks 36 Years in India’s Hospitality Sector
Gola Sizzlers Marks 36 Years in India’s Hospitality Sector
 

Gola Sizzlers, a brand under the Naresh Gola Group, is celebrating 36 years in the hospitality industry, marking its journey as a pioneer in the Indian dining space. Founded in 1992 by Naresh Kapoor, the restaurant introduced the sizzler concept to Delhi, significantly impacting the local culinary landscape. Beginning with an ice cream cart called *Gola 31,* the brand has grown into a recognized name in India's hospitality sector.  

Rajat Kapoor, Director of Gola Sizzlers said, "As we celebrate this remarkable milestone, we reflect on our journey with immense pride. From serving our first sizzler in 1992 to our extensive network of locations today, every step has been extraordinary. Our unwavering commitment to quality, innovation, and creating memorable dining experiences continues to resonate with our guests, inspiring us to expand further into new cities."  

In 2021, Gola Sizzlers redefined its restaurant model to keep up with changing customer preferences while maintaining its core values. The menu now includes over 50 sizzlers, blending contemporary and traditional recipes. Updated interiors offer a modern yet comfortable dining environment, enhancing the guest experience.  

Manik Kapoor, Director of Gola Sizzlers said, "Building Gola Sizzlers has been a true labor of love. Witnessing our growth has been incredible, yet our priority remains maintaining the essence of exceptional food and a welcoming atmosphere. Our dedicated team is committed to upholding the high standards our guests have come to expect. As we look ahead, we will continue to prioritize quality and innovation, ensuring that Gola Sizzlers remains a beloved destination for all."  

As the brand prepares for its next growth phase, the younger generation of the Kapoor family is stepping into leadership roles. Aaryan Kapoor, responsible for Marketing and Operations, brings a strategic approach shaped by his economics background, while Ananya Kapoor focuses on improving customer service and the guest experience. Their combined efforts, along with the culinary expertise of Executive Chef Shaurya Veer Kapoor, aim to strengthen Gola Sizzlers’ position in India’s competitive hospitality landscape.  

With 36 years of experience, Gola Sizzlers continues to evolve, ensuring its offerings align with market demands while retaining the qualities that established its legacy in India’s hospitality sector.

 

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Riyaaz Amlani Welcomes Garima Arora with a 'BANNG' in India; to Launch the Restaurant by Mid December
Riyaaz Amlani Welcomes Garima Arora with a 'BANNG' in India; to Launch the Restaurant by Mid December
 

Restaurateur Riyaaz Amlani, known for his magical culinary adventures like Social Offline, Smoke House Deli, Slink & Bardot amongst others has partnered with Michelin-Starred Chef Garima Arora to launch ‘BANNG’, a brand-new culinary endeavor in Gurgaon.

The restaurant will be located at Two Horizon Centre in Gurgaon and is slated to open this December.

Known for her culinary artistry, Garima has made a mark in Bangkok’s culinary scenario with her restaurant GAA. Similarly, Amlani is known for infusing fun, adventure and creating cutting-edge dining and nightlife experiences when designing and opening a restaurant.

This would be the first time that Garima Arora, the first Indian woman chef to receive a Michelin star for her work is collaborating for a project in India with renowned restaurateur Riyaaz Amlani.

In an announcement post, they shared a hint of bringing a touch of ‘Gaa’ magic to Gurgaon. “Bangkok's best-kept secret will be spilling soon.”

So, wait for the big launch and follow us for more exciting updates on culinary scenes.

 

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Experience The Taste of Tradition by Masterchef Abhinas Nayak at 'Two Gud Sisters'
Experience The Taste of Tradition by Masterchef Abhinas Nayak at 'Two Gud Sisters'
 

We all long for a place that feels comfortable, like home, where we can relax and enjoy the small things in life in today's hectic world. A welcoming and cozy addition to Mumbai’s Santacruz's culinary scene, Two Gud Sisters provides just that. More than simply a moniker, "Two Gud Sisters" is a friendship that has evolved into a sisterly tie, given to reality by Rinka Jha and Rashmi Mishra's vision. It began with the same aspirations they pursued as young people and evolved into a shared vision. The menu was designed by superstar Chef Abhinas Nayak.

These two sisters, who were driven by a shared love of designing cozy and welcoming environments, set out to create a community where people could bond over delicious food, interesting conversation, and treasures. The immersive eating experience at Two Gud Sisters is made possible by the interior design, which was created by architects Rohit Sharma and Siddhartha Srivastava.

Speaking about the launch, Rashmi Mishra, the Co-founder of Two Gud Sisters, stated, “We’ve always shared a love for food & drinks and a dream of creating a space where people could gather and feel at home. Two Gud Sisters is the realization of that dream. We’ve poured our hearts and souls into every aspect of this all day café & bar, from the menu to the ambiance.”

 

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Taj Mahal, New Delhi Introduces Menus in Braille, Enhancing Accessibility and Inclusion
Taj Mahal, New Delhi Introduces Menus in Braille, Enhancing Accessibility and Inclusion
 

The introduction of Braille menus in all of the Taj Mahal's renowned and beloved restaurants in New Delhi represents a significant milestone in accessible eating at the Capital's iconic attraction. This expansion is a deliberate move toward establishing a space where accessibility and elegance co-exist, enabling visitors to savor their freedom of choice and joy of taste.

Varq, the award-winning modern Indian gourmet restaurant inside the Taj Mahal, held a stunning opening event that showcased the combination of art and accessibility. As the honored guest, renowned artist and Padma Shri recipient Anjolie Ela Menon exemplified the special fusion of creativity and significant innovation that characterizes Taj Mahal, New Delhi's hospitality.

Shalini Khanna Sodhi, the Founding Director and Secretary of the Centre for Blind Women and Disability Studies of the National Association for the Blind India, as well as other association members who are visually impaired, joined her. They took a heartfelt step toward inclusive eating by sharing creative moments together, painting on canvas with Mrs. Menon, and enjoying the simplicity and delight of placing an order from Varq's Braille menu.

Emphasizing Taj Mahal’s commitment, Dr. Anmol Ahluwalia, Area Director Operations and General Manager at Taj Mahal, New Delhi stated, "At Taj, we believe that hospitality should be an enriching experience for everyone. Our commitment to diversity, equity, and inclusion is reflected in various aspects of our hospitality, ensuring personalized and thoughtful service for guests from all walks of life. The introduction of Braille menus at our much-loved restaurants further strengthens our dedication to providing a dignified and empowering dining experience for all patrons. We hope to create memorable dining moments that resonate with our values of warmth and respect for each guest's unique needs."

 

 

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Fabbrica Originale Launches Their New Outlet in Park Street, Kolkata
Fabbrica Originale Launches Their New Outlet in Park Street, Kolkata
 

Fabbrica is now thrilled to open its newest flagship location on Park Street at Kolkata which is ready to provide a fine dining experience. Fabbrica Originale has been a mainstay of real Italian dining since its founding in 2017, skillfully fusing traditional Neapolitan roots with a contemporary twist.

Fabbrica, which started out as a little pizzeria and has since expanded into a beloved dining destination with two well-known locations on Allenby Road and City Centre, was founded by three friends who have a strong love for Italian food.

The business has undergone a substantial transformation with Fabbrica Originale on Park Street, which combines modern sophistication with classic style. With 94 seats and 3000 square feet, the new location offers a sophisticated setting that blends traditional European design features with contemporary aesthetics.

More than just a restaurant, Fabbrica Originale promises to be an immersive experience that skillfully combines innovation and tradition. The superb cuisine and well-designed setting provide a gastronomic experience that captures the essence of Italian culture.

 

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Introducing Luv: A Celebration of Love and Relationships in Andheri
Introducing Luv: A Celebration of Love and Relationships in Andheri
 

Luv, a charming new restaurant experience created by brothers Luv and Chef Akash Deshpande, is now located in the bustling Andheri at Mumbai. Luv is more than simply a restaurant; it's a haven where friendship, love, and delicious food come together to make lifelong memories.

Food has always played a crucial role in Luv and Akash's journey. It's a nod to the comforting, culinary recollections of their early years.

The inventive items on Luv's menu are sure to provide diners with an amazing culinary experience, making it nothing short of a gastronomic joy. From the carefully considered usage of every item in the zero-waste kitchen to the décor modeled after Van Gogh's "Starry Night," the Deshpande brothers have put their all into every little detail. Chef Akash even painted the artwork on the walls, giving patrons a fully immersive eating experience.

 

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Foodpanda delists many restaurants as it shifts focus to 'dark kitchens'
Foodpanda delists many restaurants as it shifts focus to 'dark kitchens'
 

Foodpanda has offloaded many of the restaurants from its platform as it looks to pivot its services with a focus on private label brands and some niche fine dine restaurants. Ola-owned firm’s plan is to aggregate all of these under one roof through 'dark kitchens'.

A company’s spokesperson said, "As part of our ongoing business repurposing initiatives, we are focused on building a portfolio of own food brands and curated food offerings from select partners through our fast expanding network of kitchens. Many of these offerings are already available in all major cities through the Ola and Foodpanda apps." 

"We continue to invest in expanding our facilities and kitchens, as well as our portfolio of food offerings for customers. We remain committed to our mission of building a superior food experience for millions of our customers," the spokesperson added.

 

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Zomato delists 5,000 restaurants in Feb for non-compliance with hygiene standards
Zomato delists 5,000 restaurants in Feb for non-compliance with hygiene standards
 

Zomato, an online restaurant guide and food ordering firm, has delisted more than 5,000 restaurants in February for non-compliance with the hygiene standards set by the Food Safety and Standards Authority of India (FSSAI). 

Gurugram-based food delivery major is conducting audits of all the restaurants listed on its platform with FSSAI across 150 cities in India. 

As per the company, "It has delisted over 5,000 restaurants found non-compliant with the standards set by the FSSAI for hygiene."

Mohit Gupta, CEO, Food Delivery Business, Zomato, said, "As a leading food delivery platform, we believe that it is our responsibility to actively work towards building a safe ecosystem for our users."

"We are adding 400 restaurants to our platform every day; so, it is crucial that our restaurant partners are compliant with regulations and hygiene standards. For this reason, we have been re-evaluating all the 80,000+ restaurants listed on Zomato, helping them be compliant, and delisting those that have failed to follow regulations in spite of continuous efforts. All our high order volume restaurant partners are already compliant; therefore, we are certain this move will not have an impact on our order volumes," he added.

 

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रेस्टोरेंट और बार में लगेंगे सीसी टीवी कैमरा, जारी हुआ नया अध्यादेश
रेस्टोरेंट और बार में लगेंगे सीसी टीवी कैमरा, जारी हुआ नया अध्यादेश
 

कोलकाता आबकारी विभाग द्वारा जारी किए गए नये अध्यादेश के अनुसार, सभी होटल्स और रेस्टोरेंट को सीसी टीवी कैमरे लगाने के आदेश जारी किए गए हैं। यह आदेश पिछले नवंबर में जारी अधिसूचना के अनुपालन की जांच करने के लिए जारी किया गया है, जिसने होटल और रेस्टोरेंट को मध्य रात्रि के स्ट्रोक पर बंद करने के लिए अनिवार्य किया था।

20 नवंबर 2018 को पास हुए अध्यादेश में बताया गया है, 'बार वाले रेस्टोरेंट सुबह 11 बजे से रात 12 बजे तक खुले रहेंगे।' आधीरात के बाद किसी भी ग्राहक को रेस्टोरेंट में और खाना मिलने वाली जगह में रुकने की अनुमति नहीं होगी। ये सुनिश्चित करने के लिए कि आदेश का अनुपालन हो रहा है या नहीं, आबकारी विभाग ने एक और अधिसूचना जारी की है। इसमें शराब के लिए लाइसेंस प्राप्त रेस्टोरेंट और होटल्स में जहां जरूरत हो उस जगह सीसी टीवी कैमरा लगाने को कहा गया है।

ईस्टर्न इंडिया के होटल और रेस्टोरेंट एसोसिएशन के अध्यक्ष और ओवल एंड ओपियम के मालिक प्रणव सिंह ने कहा, 'होटल और रेस्टोरेंट के मालिक इस आदेश से खुश नहीं हैं। कुछ मेहमान यहां तक कि वे भी जो अल्कोहल नहीं लेते हैं, खाना खत्म करने में समय लगा सकते हैं। उनसे बार-बार कहने से हमारी बिक्री 30 प्रतिशत से ज्यादा तक गिर सकती है।'

उन्होंने आगे कहा, 'क्या आबकारी विभाग का क्षेत्र शराब तक ही सीमित नहीं है? सरकार को ये समझना चाहिए कि इन दोनों को मिला देने से राज्य का टूरिज्म और हॉस्पिटैलिटी सेक्टर अपना बिजनेस, खो रहे हैं।'

 

 

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Excise department asks restaurants-bars to install CCTV cameras
Excise department asks restaurants-bars to install CCTV cameras
 

According to the recent diktat issued by the Kolkata Excise Department, all hotels and restaurants must install CCTV cameras. The order has been issued to check the compliance of its notification issued last November, which mandated hotels and restaurants to shut at the stroke of midnight.

The order passed on November 20, 2018, stated, "The restaurants with bar may remain open from 11 am to 12 midnight. After midnight, no customer should be allowed to stay on the restaurant’s premises, including its service area where food is served."

In order to ensure the compliance of the order, the excise department has passed another notification asking "licenced premises on which liquor are consumed" to install CCTV cameras at all relevant points.

Pranav Singh, President of Hotel & Restaurant Association of Eastern India (HRAEI), and Owner of Oval and Opium, said, "Hotel and restaurant owners are not happy with the slew of diktats. Some guests, even those who are not consuming alcohol, may take longer to finish their meals. By chasing them away, sales have fallen by more than 30%."

"Isn't the excise department's jurisdiction limited to alcohol? The government must realize that by clubbing the two, the state’s tourism and hospitality sectors are losing business," he further stated.

 

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DDA to set up microbreweries in restaurants & bars in Delhi
DDA to set up microbreweries in restaurants & bars in Delhi
 

The Delhi Development Authority (DDA) has approved setting up of microbreweries in restaurants and bars situated in the national Capital.

Earlier, the new policy for the implementation of microbreweries could not be notified due to various reasons. But now, DDA has given its approval for the same and notified the new policy.

As per sources, "The restaurants, hotel or clubs will be allowed to set up the microbreweries up to 500 litres per day capacity. But at the same time restaurants, bars and hotels have to get the no-objection certificate (NOC) clearance/licences from the excise department before setting up the microbreweries."

Presently, there is only one microbrewery set up at the Indira Gandhi International Airport (IGIA).

Microbreweries are also known as organic beers. They are freshly brewed beer with different fruit flavours like strawberries, apple, and grapes. Microbreweries do not contain alcohol, chemical and preservatives, especially glycerin that is used in the packaged and beer cans.

An official said, "The Delhi Government has approved the proposal to set up the breweries in Delhi three years ago but it could not be implemented as the breweries were listed under the 'prohibited/negative' list of industries in the Master Plan of Delhi (MPD) 2021. However, on the request of the Government, Lieutenant-Governor Anil Baijal in December 2017 approved the Government's plea to remove microbreweries from the 'prohibited' list of the master plan. After which the DDA's technical committee approved the proposal in January 2018."

 

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Online Food Aggregators Delist over 10,500 Restaurants
Online Food Aggregators Delist over 10,500 Restaurants
 

Over 10,500 restaurants and eateries have been de-listed by online delivery and reservation platforms like Swiggy and Zomato.

The e-commerce platforms have done this after founding that these platforms are not having license or registration under the food safety law.

“The Food Safety and Standards Authority of India or FSSAI in July directed food e-commerce firms to de-list the restaurants which don't have registration under the Food Safety and Standards (FSS) Act, 2006,” said Minister of state for health Ashwini Kumar Choubey, adding that the food delivery aggregators informed that they have already initiated action against the defaulting partner hotels/restaurants.

"As per information received, Zomato has delisted 2,500, Swiggy 4,000, Foodpanda 1,800, UberEats 2,000 and foodcloud 200 unlicensed/unregistered FBOs," he said in reply to a question.

The implementation and enforcement of Food Safety and Standards (FSS) Act, 2006 Rules and Regulations made there under, primarily rests with state and UT governments, he said.

Commissioner of Food Safety of all states and UTs has been requested to take necessary action to bring all such FBOs or food business operators under the ambit of FSS Act through registration. No one shall commence or carry on any food business without license or registration under the Act, he said.

Choubey stated further regular surveillance, monitoring, inspection and random sampling of food products are carried out by officials to check compliance of the standards and norms.

In case where the food samples are found to be non- conforming, penal action has been initiated, he clarified.

 

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KFC India divests 13 more stores to Devyani International
KFC India divests 13 more stores to Devyani International
 

Yum! Brands-owned KFC India has handed over 13 more outlets to Devyani International, its largest franchise partner, which is promoted by RJ Corp. Devyani has bought KFC restaurants in Kerala and Goa. 

The move comes as part of the company's global strategy of reducing ownership of restaurants and being a brand custodian. It looks to push growth in the Indian market with billion-plus potential consumers. 

Samir Menon, Managing Director of KFC, said, "We continue to have a play in the market through a mix of both equity-owned and franchise-owned stores. The refranchising of restaurants in Kerala and Goa to Devyani was part of the company's strategy to unlock growth for the brand. Devyani already had a presence in the two states and the decision to consolidate was a logical commercial step."

"We share a common vision for longterm and sustainable growth for KFC in the country," Menon added. 

Ravi Jaipuria, Chairman of RJ Corp, said, "We will be happy to acquire more KFC stores if and when Yum! decides to franchise them."

 

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Zomato starts agri, poultry and dairy supplies for restaurants through HyperPure
Zomato starts agri, poultry and dairy supplies for restaurants through HyperPure
 

Zomato, a restaurant search and discovery platform, has started farm supplies to restaurants partners in Bengaluru via HyperPure. Presently, it’s delivering farm, staples, poultry and dairy products to around 300 restaurant partners in the state.

Zomato is claiming to have a monthly order volume worth $5 million from this segment. Recently, it acquired WOTU and rebranded it as HyperPure.

HyperPure sources products from suppliers who are FSSAI (Food Safety and Standards Authority of India) certified. Its entire offerings are in line with FSSAI guidelines.

In order to maintain consistent superior quality, Zomato has partnered with Equinox Labs, an independent food quality auditing firm. The company is also providing a certified tag of Zomato to partners who source agricultural and meat products and packaging materials from HyperPure.

HyperPure is further offering credit period for restaurant partners from 7-45 days.

 

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McDonald's Brings Whole Wheat Buns in its restaurants
McDonald's Brings Whole Wheat Buns in its restaurants
 

McDonald's, a quick service restaurant chain, has launched whole wheat buns in its restaurants. These buns are introduced in order to offer wholesome and nutritious foods to its customers.

Whole wheat buns are also available with McDonald's products on the breakfast menu.

Amit Jatia, Vice-Chairman of Westlife Development Limited, which owns McDonald's in south and west part of India, said, "McDonald's in India has been setting the standards for the industry. We announced 'The Good Food Story' earlier this year with a commitment to bring wholesome and nutritious food options to our consumers."

"I am delighted that we have made another significant and bold move in this direction by offering Whole Wheat buns to our health-conscious customers. Our latest offering is a rich source of fibre and other nutrients. 'The Good Food Story' is a journey, and we will continue to take substantial steps to delight our consumers with nutritive and wholesome offerings," he added.

Earlier, McDonald's in west and south India had made alterations in its menu. It brought down the sodium and oil content in its products by 20% and 40%, respectively.

 

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स्विगी और ज़ोमैटो जैसे खाद्य समूहको ने किया 10500 गैर लाइसेंसधारी ईंट्रीज़ को बेदखल
स्विगी और ज़ोमैटो जैसे खाद्य समूहको ने किया 10500 गैर लाइसेंसधारी ईंट्रीज़ को बेदखल
 

ज़ोमैटो, स्विगी, ऊबर ईट्स और फूड पांडा जैसे खाद्य समूहको ने खाद्य सुरक्षा नियंत्रक की अनुमति नहीं होने के कारण 10500 रेस्टोरेंट्स को अपनी सूची से बाहर कर दिया है। गौरतलब है कि एफएसएसएआई (FSSAI) के जुलाई 2018 के आदेश का पालन करते हुए खाद्य समूहको ने ये कदम उठाया।  खाद्य नियंत्रक (FSSAI) ने यह आदेश उपभोक्ताओं की लगातार मिलती शिकायतों के चलते पारित किया। उन्हें शिकायत मिल रही थी कि ई-कॉमर्स प्लेटफॉर्म्स द्वारा निम्न श्रेणी का भोजन परोसा जा रहा है।  

ऑनलाइन प्लेटफॉर्म्स के इस बारे में उठाये गए कदमों का जायज़ा लेते हुए एफएसएसएआई ने पाया कि ज़ोमैटो ने 2500, स्विगी ने 4000, फूड पांडा ने 1800 और ऊबर ईट्स ने 2000 पार्टनर होटल्स को अपनी अपनी सूची से बाहर कर दिया है।  

एफएसएसएआई ने कहा, "इन खाद्य समूहको से ऐसे सभी डिफाल्टर होटल्स एवं रेस्टोरेंट्स की सूची साझा करने हेतु कहा गया है, ताकि उन पर कार्रवाई शुरू की जा सके। एक बार सूची तैयार हो जाए, तो इसे कार्यकारिणी के साथ साझा कर नियमों का पालन नहीं करने वाले सभी परिचालकों के खिलाफ कार्रवाई शुरू कर दी जायेगी।"

एफएसएसएआई के अधिकारी ने बताया कि, "यह खाद्य समूहको की ज़िम्मेदारी है कि वह यह जांचे कि उनके ई-कॉमर्स प्लेटफॉर्म्स का प्रयोग करने वाले होटल या रेस्तरां कानून का पालन भी कर रहे हो। किसी-भी सूरत में क़ानून की अवमानना होने पर ज़िम्मेदारी ई-कॉमर्स प्लेटफॉर्म की ही होगी।  

 

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Food aggregators like Swiggy, Zomato delist 10,500 unlicensed eateries
Food aggregators like Swiggy, Zomato delist 10,500 unlicensed eateries
 

Food aggregators like Zomato, Swiggy, UberEats and Food Panda have delisted 10,500 restaurants that did not have the food safety regulator's approval.

The move comes after the Food Safety and Standards Authority of India (FSSAI), in July 2018, had directed the food delivery platforms to de-list all unlicensed and non-registered restaurants from their listings. The regulator's directive came after it had received consumer complaints on sub-standard food being served through e-commerce platforms.

While reviewing the progress made by online food delivery platforms, FSSAI found that Zomato has delisted 2,500, Swiggy 4,000, Foodpanda 1,800, UberEats 2,000 partner hotels.

FSSAI said, "These food aggregators have been directed to share the list of delisted Hotels/Restaurants so that action can be initiated against the defaulters. Once the list is in place, it can be shared with state enforcement machinery for the action against non-compliant food business operators."

FSSAI's official also stated, "It is the responsibility of the aggregator to ensure that a hotel or a restaurant using its e-commerce platform is compliant to law. Further on in case of non-compliance, the liability is also of the e-commerce platform."

 

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Restaurants to appeal against the discrimination in tax
Restaurants to appeal against the discrimination in tax
 

Restaurants in Kolkata are going to appeal GST council to remove the discrimination in tax rates against eateries serving alcohol.

All restaurants who serve alcohol whether they are air conditioned or not charge 18% tax and without alcohol and no Ac counterparts charge 12%.  The Hotel and Restaurants Association of Eastern India (HRAEI) is now planning to seek a uniform GST irrespective of whether a restaurant serves alcohol or not.

Surdesh Poddar, president of HRAEI said “A large number of restaurants serve alcohol, but they rely on food sales to drive their business. The lower tax at non-alcohol joints has been eating into their business, which is unfair. Also, this discriminatory tax is an incentive to bar alcohol, which is not an encouraging sign. In Kolkata, the food and beverages sector has grown exponentially over the last decade, thanks largely to the rise in the number of restaurants serving liquor. Other than the tax discrepancy, the committee should also look into a few other grey areas. It is not clear whether star hotels serving food on the poolside, which is not an air-conditioned area, should be charging an 18% GST. There are several five-star hotels in the city which have multiple non-AC sections where food is served. We believe that there should no discrimination between restaurants on the basis of alcohol availability.”

Nitin Kothari owner of Mocambo and Peter cat said “My restaurants don’t rely on alcohol for sales, but it does attract even those who are looking at just food. People love to order a glass of beer or whisky while waiting for food to be served. If they have to pay additional tax on food for that, it’s unfair. Some extra tax for AC restaurants was fair. It has always been there but making a differentiation on the basis of liquor availability is not acceptable.”

Another owner of park street eatery said “We are pinning hopes on the committee to remove the tax discrepancy. It must be remembered that almost all leading city restaurants are AC and serve alcohol. But the tax differentiation is forcing their patrons to pay extra tax on food. It is also unfair on those who don’t order alcohol. The latter would rather go to a dry eatery. If that happens, the majority of Kolkata’s restaurants will suffer.”

 

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GST Has Cut Restaurant Business By 35%
GST Has Cut Restaurant Business By 35%
 

Eating out at a restaurant has become an indulgence after the implementation of goods and services tax (GST), as business is down by an estimated 35%, say restaurateurs across Gujarat. Customers seem to be feeling the pinch of 18% GST imposed on the service sector.

Narendra Somani president of the Hotels and Restaurants Association said “Restaurant business has certainly dipped after GST, even over weekends. Regular customers also don’t visit restaurants as often as they used to.”

Dilip Thakkar, a partner at a city-based restaurant said “A number of restaurants have seen a 50% hit to business. “With 18% tax, bills have been rounded up and prices have risen by 20% at most restaurants. For instance, a thaali which earlier cost Rs 300 will now be billed at Rs 360. A family of four visiting four times a month now visits just once or twice a month.”

Even in Surat, business is down by at least 20%-25%, according to South Gujarat Hotel and Restaurant Association (SHARA) vice president Sanat Reliya. Home delivery and takeaway businesses are also badly hit and have declined by at least 50%.

 

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Amazon To Boost Restaurant Delivery Service
Amazon To Boost Restaurant Delivery Service
 

The e-commerce giant said that it is partnering with online ordering platform Olo, in a deal that could boost the number of restaurant chains on its Amazon Restaurants delivery service. Under the deal, restaurants that use Olo can list their menus on Amazon Restaurants. The restaurants would prepare orders and Amazon would provide a worker to deliver it to the customer. Olo says 200 restaurant chains use its platform, including burrito seller Chipotle. Amazon wants to deliver more burritos and hamburgers to people doorstep.

The move is the latest by Seattle-based Amazon.com Inc. to try and shake-up how people buy food. This summer it bought grocer Whole Foods for $13.7 billion.

 

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Dudleys To Introduce its New Wonder Menu
Dudleys To Introduce its New Wonder Menu
 

Dudleys the online Dusk to Dawn burger delivery chain now introduces wonder meals enriched with nutrients. Giving a break to ordinary fast food, the new menu has everything starting from four treasure salads to four treasured prawn bacon.

The Wonder food menu is available in all Dudleys operated areas including Vasant Kunj. The concept of Wonder Food is to introduce a nutritional range of dishes packed with vitamins and minerals for every health-conscious consumer.

Ashish Bahukhandi, Founder Dudleys said “With its new menu Dudleys wants to introduce a new concept of healthy fast food for everyone. Due to odd working hours people tend to consume unhealthy food because of its easy availability and our new menu is an initiative by Dudleys to provide them cuisines that not only tastes good but also benefits their health”.

The new Wonder Foods menu features appetizers, meals and shakes that are filled with dietary supplements to keep the consumer healthy and energized.

  • Four Treasure Vegetable made with four types of seasoned vegetable, lightly seasoned with salt pepper and lemon juice.
  • Four Treasure Chicken Bacon made with four types of seasoned vegetable, lightly seasoned with salt pepper, lemon juice and chicken and/or bacon
  • Four Treasure Prawn Bacon made with four types of seasoned vegetable, lightly seasoned with salt pepper, lemon juice and Prawn and/or bacon
  • Dudleys 5 Spiced Chicken Wings
 

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Hotels, Restaurants should reduce prices of food items after GST, says Hasmukh Adhia
Hotels, Restaurants should reduce prices of food items after GST, says Hasmukh Adhia
 

Revenue Secretary, Hasmukh Adhia, said that restaurants, hotels and eateries should cut rates on food items in their menu to reflect the benefit of being able to set off tax paid on inputs under GST.

He said, "GST will be levied on entire sum of food bill, including service charge, in a restaurant, while the value of alcohol or alcohol products consumed will attract VAT."

Previously, a service tax was levied on the bill. But the tax the hotel or restaurant operators paid on inputs could not be set off against the tax on final bill. This facility, called input tax credit (ITC), is available in the Goods and Services Tax (GST) regime.

In the GST Master Class, Adhia said, "Most of the restaurants should revise downward the rate charged on food items in their menu because of ITC which is now available. So ITC should be accounted for now in form of reduction in the value of supplies which they are giving."

Under the GST regime, while non-air conditioned restaurants attract 12 per cent tax, AC restaurants and those serving liquor will attract 18 per cent.

Adhia further said that anything that is served as part of restaurant bill will be subject to GST, barring alcohol on which Value Added Tax (VAT) will be levied.

He said, "On the entire value of food bill, including service charge, on that portion also GST will apply."

Adhia further said that the tax department has received representation for transition provision of lease service industry. As per the GST provisions, ITC will not be available for central excise already paid on cars which are on lease.

He said, "There are a lot of representations on this about transition for lease service industry. We are looking at the representation but we are not sure how to handle this."

 

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?EazyDiner ropes in Yuvraj Singh as Brand Ambassador
?EazyDiner ropes in Yuvraj Singh as Brand Ambassador
 

Online restaurant reservation platform, EazyDiner has appointed cricketer Yuvraj Singh as global brand ambassador.

Yuvraj Singh has been closely associated with EazyDiner right from its inception, the company said.

Eazydiner is an app that lets customers book reservations for dining out in restaurants and hotels. The app has 53000 restaurants listed and gets 15 lakh unique subscribers every month.

EazyDiner is currently live in eight India cities, namely, Delhi NCR, Mumbai, Bengaluru, Kolkata, Pune, Chennai, Ahmedabad, Goa and Dubai.

Rohit Dasgupta, CEO, EazyDiner, told PTI, "We felt that Yuvraj and his personality resonates well with our brand and what we stand for."

Yuvraj Singh told PTI, "I am pleased to be associated with a brand like EazyDiner which is contributing to Indias restaurant business in such a significant way and creating memorable experiences for diners."

 

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This is how digital ordering helps restaurants make more money!
This is how digital ordering helps restaurants make more money!
 

Digital ordering lets companies better track customer's spending habits, and may lead to increasingly personalized offers that are more likely to catch our attention.

About 60 percent of Domino's orders now come through the chain's website, app and other digital channels. 

And people tend to order more online than over the phone, says Domino's spokesman Tim McIntyre _ likely because they can browse the menu and take their time deciding. That can result in people getting another pizza topping, or adding sides.

"They tend to upsell themselves,'' McIntyre said of online customers.

Domino's also has prompts during the ordering process. Once a pizza is ordered, for instance, people might be asked if they want to "cheese it up,'' or add drinks near checkout. Employees taking orders by phone are also encouraged to suggest extras _ a tactic known as "upselling'' or "suggestive selling.'' But McIntyre says the human attempts aren't as consistent.

"The computer never feels rushed, the computer never feels rejection personally,'' he said, noting that some employees might be shyer than others.

Tabletop tablets being used at some sit-down restaurants, which let people order food and pay for their meals, can have a similar effect. Ziosk, the company that makes the devices available at chains including Chili's and Olive Garden, said restaurants see more orders of dessert and appetizers with Ziosk devices. Dessert orders also tend to have more coffees attached to them, said Ziosk CEO Austen Mulinder.

"The Ziosk will always remember to ask, "Do you want to add coffee to that?''' he said.

Most restaurants that use Ziosk devices use them to let people order appetizers, desserts and drinks. With entrees, Mulinder said it makes more sense for a server to take the order, rather than having people passing around a device.

Chili's has cited other benefits of Ziosk, including the collection of customer spending data. The devices also generate money from games that people can play while waiting. That revenue more than offsets the cost of the devices in most cases, Mulinder says.

Starbucks is pushing into more personalized offers for loyalty members and mobile app users, which include the recent rollout of "real-time'' suggestive selling based on past purchases for people ordering ahead on their smartphones. The company says the efforts are yielding positive results, with spending by loyalty members up by 8 percent in the latest quarter.

"We think that the steps we've taken regarding personalization are a driver of that,'' spokeswoman Maggie Jantzen said.

The company has also been turning the acquisition of reward points into games. That includes ones like "Starbucks Bingo'' that reward members for making particular purchases.

Panera's loyalty program also incorporates members' past purchases. Unlike in most programs, Panera loyalty members do not know when they'll get their next reward, or what it will be. Blaine Hurst, Panera's president, says customers can be placed into one of "thousands'' of rewards tracks based on their spending habits. If their spending habits change, they can shift into different tracks.

 

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?NDMC rejects 25 applications for running restaurants, cafes and other eateries in CP area of New Delhi
?NDMC rejects 25 applications for running restaurants, cafes and other eateries in CP area of New Delhi
 

Treading the cautious path after two incidents of roof collapse in Connaught Place, the New Delhi Municipal Council (NDMC) has rejected 25 applications for running restaurants, cafes and other eateries in the area.

According to a senior NDMC official, among over 100 applications which were received in the past two months for grant or renewal of licence, 25 of them have been rejected.

NMDC official said, "Earlier buildings which did not have fire or structural stability certificates, were served notices and several reminders were sent to complete the required documentation while they continued to operate. But now it has been decided that no provisional licenses will be issued and if no certificates are submitted, the license will not be granted or renewed."

The roof of a building in Connaught Place's C-block, collapsed on February 2, while another roof of a one-storey building housing a popular restrobar, The Unplugged Courtyard in L-block, collapsed on February 11, triggering concerns about structural stability of the buildings in the commercial centre of the national capital.

NDMC had formed a six-member panel, comprising structural safety experts from IIT Delhi, central public works department (CPWD), NDMC and the sub divisional magistrate of the area to inspect the collapse sites and ascertain the reason behind the tragedy and conduct a safety audit of the buildings in the area.

 

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?Small restaurants selling liquor cannot opt for GST
?Small restaurants selling liquor cannot opt for GST
 

Small restaurants, which had welcomed the composite scheme that offered a GST rate of 5% (2.5% for Central GST and 2.5% for State GST), cannot opt for it if they sell liquor.

One of the restrictive conditions is that the taxpayer opting for this scheme must not be engaged in making any supply of goods which are 'not leviable' to tax under GST.

Liquor is entirely out of the GST ambit.

A composite levy is available for small taxpayers having a turnover of less than Rs 50 lakh. However, the fine print shows that there are many restrictions that will hamper taxpayers (say, small restaurants or dealers) from taking advantage of the scheme. Tax experts said that they have been bombarded with issues facing small players.

Sunil Gabhawalla, Indirect tax expert, said, "Take for instance, a handicraft supplier in Rajasthan. If a tourist visits and asks for delivery of an item by courier, it will be an inter-state sale and the dealer will be denied the benefit of the composite levy."

For dealers, the composite levy is 1% (0.5% under CGST and SGST respectively).

Many e-market places are persuading smaller players to sell goods via the portal. If they do so, they will not be able to take advantage of the composite scheme, as yet another restriction states that the taxpayer must not supply goods through an electronic-commerce operator, who is required to collect tax at source.

 

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Consumer has discretion to pay 'service charge' or not: Govt
Consumer has discretion to pay 'service charge' or not: Govt
 

The Government has announced that the restaurants billing ‘service charges’ in addition to taxes is optional making it a consumers choice to pay for it or not.

According to the statement, a number of complaints from consumers have been received that hotels and restaurants are following the practice of charging 'service charge' in the range of 5-20%, in lieu of tips, which a consumer is forced to pay irrespective of the kind of service provided to him.

The Consumer Protection Act, 1986 provides that a trade practice which, for the purpose of promoting the sale, use or the supply of any goods or for the provision of any service, adopts any unfair method or deceptive practice, is to be treated as an unfair trade practice and that a consumer can make a complaint to the appropriate consumer forum established under the Act against such unfair trade practices.

In this context, the department of Consumer Affairs, Central Government has called for clarification from the Hotel Association of India, which have replied that the service charge is completely discretionary and should a customer be dissatisfied with the dining experience he/she can have it waived off. Therefore, it is deemed to be accepted voluntarily.

The Department of Consumer Affairs has asked the State Governments to sensitize the companies, hotels and restaurants in the states regarding aforementioned provisions of the Consumer Protection Act, 1986 and also to advise the Hotels/Restaurants to disseminate information through display at the appropriate place in the hotels/restaurants that the 'service charges" are discretionary/ voluntary and a consumer dissatisfied with the services can have it waived off.

 

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Vatika Group invest Rs 100 crore to open 200 'Nukkadwala' restaurants
Vatika Group invest Rs 100 crore to open 200 'Nukkadwala' restaurants
 

Vatika, diversified group is looking to invest Rs 100 crore to open around 200 restaurants under the 'Nukkadwala' brand across the country by the end of 2019, reported PTI.

The quick service restaurants will serve street food from all corners of the country reflecting regional diversity, said Vatika Group.

"We plan to invest Rs 100 crore to open around 200 Nukkadwala restaurants in India by the end of 2019," said Vatika Group, Managing Director, Gaurav Bhalla.

The brand is being launched first in Gurgaon to be followed by four locations in the National Capital Region, he added. "Deployment of state of the art technology at these restaurants would aim to enhance the guest experience, aid the operations and drive down the costs," said Bhalla.

When asked how the company plans to raise the funds for investment in these outlets, Bhalla said, "It will be through internal accruals."

 

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Chennai restaurants asked to install Biogas
Chennai restaurants asked to install Biogas
 

This year, Tamil Nadu Pollution Control Board (TNPCB) has set March 31 as the deadline for restaurants in Chennai to take effective steps to dispose of food waste.

During a recent meeting of stakeholders including hoteliers, resource persons and TNPCB and civic body officials, senior officials in the board instructed restaurant and hotel owners to set up a biogas plant for the purpose by the stated deadline.

An SPV would be formed for the same and technology would be provided by Bhabha Atomic Research Centre (BARC), Mumbai.

“Initially, Teynampet zone will be taken up. There are 130 restaurants here and they generate 60 tonnes of food waste a day. We have set March 31 as the deadline and if steps are not taken, we will initiate action. The Municipal Solid Waste Management Rules have provisions regarding regulation of food waste for action,” said an official.

Based on the principle of ‘polluter pays,’ food waste should be collected and disposed of safely by hotels that were responsible for the waste, said the official, adding that hotel and restaurant owners would also have to bear the cost of transporting the waste. Hoteliers had been asked to install a biogas plant.

“If need be, the Chennai Corporation will provide space for the plant. We are awaiting a proposal from the TNPCB,” said a source in the civic body.

Food waste forms around 16 per cent of municipal solid waste and also leads to formation of landfill gas that can cause fires in landfills.

“Such waste too leads to formation of leachate,” said an expert.

BARC is already working on biogas plants that are capable of producing about 100 kilograms of organic manure and generate up to 100 units of electricity or methane gas equivalent to more than two domestic LPG cylinders from every tonne of bio-degradable waste.

 

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