Mapro, Dukes and Finetti to launch their own chocolate spreads in India

Prraia is a unique take on the rooftop bar experience, in the Worli neighborhood of South Bombay. It has a spacious 15,000-square-foot rooftop which serves the comfort food and drinks in a casual atmosphere.

In order to restore the dining experience's heart and spirit, founders Kabir Luthria and Gaurav Dabrai envisioned a space that embodies their enduring passion of hospitality. Kabir aimed to recreate the carefree warmth and charm of a night out in Mykonos here in Mumbai.

The famous Sea Rock Hotel was once owned by Kabir’s family and Kabir is a second-generation hospitality entrepreneur.

"Prraia is our take on the neighborhood bar reimagined for SoBo—a place where you can kick back, share a laugh, and enjoy great food and cocktails without the frills. It’s not about dressing up or fitting in; it’s about feeling at home, whether you’re here for a casual drink or a long, laid-back evening with friends." says Gaurav Dabrai, Co-Founder, Prraia. 

The area offers cabanas for private dining, couch seating for relaxing, open-air dining under large sail canopies with a view of the developing skyline, and an experimental part that will open the following year. While, the designer, Aarshie Singh, transformed Kabir's Greek idea into a multipurpose, daily rooftop experience.

By focusing on heart-driven hospitality, creative cuisine, and a soulful vibe, it offers an experience that breaks away from the stereotypes of SoBo rooftop bars.

Globus Spirits Limited presents TERAI India Craft Gin - Litchi & Mulberries, a widely recognized and critically renowned TERAI India Dry Gin. With this most recent addition, The Bagh Explorations has a wonderful line of gins influenced by the fruits cultivated at the Swarup Family farmlands in Jarauda, Uttar Pradesh.

 TERAI's distinctive Grain-to-Glass philosophy, which skillfully combines tradition, craftsmanship, and innovation, is exemplified by this excellent gin, which was made from scratch at The India Craft Spirits Co. distillery in Behror, Rajasthan.

 Commenting on the launch, Shekhar Swarup, Joint Managing Director, Globus Spirits Limited, said, “TERAI India Craft Gin celebrates the rich cultural and natural heritage of India through a modern lens. With TERAI Litchi & Mulberries, we aim to take our journey of exploration and craftsmanship to new heights. This gin not only pays homage to our family’s distilling and agricultural roots but also embraces the vibrant diversity of India’s landscapes and flavours. It’s a perfect harmony of tradition and innovation that speaks to the spirit of modern India.”

 The 750 ml bottle of TERAI India Craft Gin-Litchi & Mulberries has been introduced in the major cities of Uttar Pradesh, Rajasthan, and Goa. The brand will launch in other major cities, with prices varied by state in compliance with the local regulations.

Following the tremendous success of Blah BKC, Niketa P. Sharma, Dilip Rawat, Anikta P. Sharma, and Yogesh Rawat co-founded Blah, Brunch Cafe & Bar in Santacruz, Mumbai marking the second phase of Keish Hospitality's culinary adventure. This 4,400-square-foot place is more than simply a restaurant; it's a vibrant, opulent home for parties and get-togethers.

The menu was created by Chef Rahul Desai, Culinary Director of Keish Hospitality, which offers a diverse selection of delicacies. The unique 12-seater private dining room (PDR) at Blah Santacruz serves the food with upbeat background music.

Keith Menon, Co-founder of Spiro Spero designed the two-story Blah, Santacruz which leads to a lively bar that is glistening the mosaic flooring with glass chandeliers.

“Blah is about celebrating and connecting in a bold, beautiful, and playful space. With this new location, we’ve elevated ourselves—be it through the cocktail program, creative plating, or Instagrammable interiors. We’re here to bring a fresh, sassy, and exciting vibe to Santacruz, offering an experience that’s truly unforgettable," commented Niketa P Sharma, Co-Founder, Blah.

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.

Courtyard by Marriott Goa, Colva opens O'Centro, a grab-and-go deli located right in the middle of the property for the customers. O'Centro is poised to revolutionize informal eating for both locals and tourists by fusing the rich flavors of Goan cuisine with the ease of quick eats. A range of freshly brewed drinks, nibbles, and sweet treats are promised by this exciting new addition, making it ideal for people who are always on the go or who need a relaxing respite.

O'Centro's lively menu, which reflects the laid-back atmosphere of the locals, captures the easygoing, carefree essence of Goa. This deli is your go-to place for a taste of real Goan cuisine, whether you're craving a savory prawn rissois for lunch or a morning coffee and croissant.

Additionally, there is a peaceful outdoor dining area with views of the fields and sunset, providing visitors with a place to relax. For a distinctive, regional twist, we now have popcorn-flavored coffee and feni coffee blends in addition to the classic favorites.

Plantaway, a leader in the plant-based food industry, has launched India's first 100 percent Plant Protein Chick'n Fillet. This innovative product, made entirely from pea protein, contains 19g per pack and is designed to cater to the growing demand for high-quality vegetarian protein options.

Identifying a gap in the market for nutritious plant-based protein alternatives, Plantaway created the Chick'n Fillet to meet this need without compromising on taste, texture, or nutrition. "At Plantaway, our mission has always been to provide top-notch plant-based alternatives that don't sacrifice flavour or satiety. Our new Chick'n Fillet, made entirely from pea protein, offers an unbeatable combination of taste, texture, and nutrition," said Romil Ratra, CEO of Plantaway. He added that the product is expected to appeal to health-conscious consumers and chefs due to its versatility in various recipes and cuisines.

The Chick'n Fillet is suitable for grilling, baking, or sautéing, and each pack contains 19g of protein. This makes it an excellent choice for those looking to increase their protein intake while following a vegetarian diet. With its realistic taste and texture, the Chick'n Fillet aims to satisfy even the most discerning palates.

Since its inception, Plantaway has focused on creating plant-based foods that cater to diverse dietary preferences and health goals. The company's product range includes dairy-free mylks, meat alternatives, mayos, dressings, and now the Chick'n Fillet. Plantaway’s commitment to quality ingredients and delicious recipes has garnered a loyal following among plant-based food enthusiasts.

Starting June 21st, the Chick'n Fillet will be available for purchase on Plantaway's website, as well as on Swiggy and Zomato in Mumbai, Delhi NCR, Bangalore, Chennai, Pune, and Hyderabad. Priced at Rs 399 for a pack of two fillets, the product is packaged in Plantaway's eco-friendly materials, reflecting the company's commitment to sustainability.

Whizdom Club, an inspiration hub by MQDC India, launched its first food venture, Whiz Café, at the heart of GK-2. The café is a part of the Whizdom Club co-working space and offers an exciting gourmet menu, curated by internationally renowned Culinary Chef Ashay Dhopatkar and acclaimed Pastry Chef Neha Lakhani.

Strategically located within Whizdom Club’s campus, Whiz Café is a unique place where members of the co-working community and the café guests can interact and share ideas. The café will form a melting pot for a diverse community, co-working members, young professionals, students, freelancers, startupreneurs, and local residents.

In line with parent company MQDC’s core philosophy of “For All Well-Being”, Whiz Café by Whizdom Club aspires to create a stimulating and cohesive environment for its patrons. The café, by way of its food and ambience, aims to encourage a community culture through its delectable cuisine and inspiring design.

Chulamas Jitpatima (Amy), Director, MQDC India, said, “As an ‘Inspiration Hub’, we strive to provide an ecosystem complete with mentorship, community access, and ideation. Adding to the vibe of Whizdom Club, Whiz Café offers a welcoming and vibrant environment and an eclectic range of dishes, for those who like to savour and toil with the same fervour.”

Offering a platform to connect & collaborate

Whiz Café caters to the multi-faceted lifestyles of urbanites, a perfect place for work meetings as well as casual brunches. The café aims to be a space that inspires and offers a platform to connect and collaborate. The vibrant design lets in abundant sunlight through floor-to-ceiling windows while especially installed air-filters protect patrons from the city’s rising pollution.

The menu, along with the design of the café, has been planned to resonate with the youth. The café’s extensive menu includes both comfort food and wholesome options like salads, mains, delicious desserts, fresh pastries, and a variety of refreshing beverages.

“The especially ‘curated’ gourmet menu is designed and served with perfection, making it a mark of exclusivity and craftsmanship by our popular and internationally renowned Culinary Chef Ashay Dhopatkar and acclaimed Pastry Chef Neha Lakhani,” Jitpatima added.

Especially curated gourmet menu

The café is spearheaded by the ‘Troublesome Duo’, famous Culinary Chef Ashay Dhopatkar and Pastry Chef Neha Lakhani.

The especially curated menu includes signature dishes by both the chefs. Chef Ashay is showcasing his famous confit chicken leg served with creamy corn chowder and winter vegetables like kale, turnips, and baby carrots, making it a mouth-watering main course. While Pastry Chef Neha presents her all-time comfort dessert, which is a melt-in-the-mouth chocolate chip cookie, with a soft filled centre, served right out of the oven.

Chef Ashay said, “It gives us immense pleasure to be a part of MQDC’s India journey. For Whiz Café, the menu is designed for urbanites who love to embrace new experiences and culinary trends.”

“With the inclusion of healthy comfort food in the menu, we aim to target health-conscious young professionals and millennials, offering inspiring meals to match the buzz of the city’s new inspiration hub,” he further stated.

Adding to the true Gujarati grandeur, Garvi Gujarat brings forth its modern dining hall in house called Ba Ni Rasoi, a canteen-style restaurant. Ba Ni Rasoi is a name inspired by our legendary Kasturba Gandhi, who was the woman with strong beliefs, values, traditions and culture in her own right.

Ba Ni Rasoi serves as that refreshing thought of home away from home which brings in a promise of traditional Gujarati food with an authentic savoury taste and the love for pure home-cooked food. It is served by very experienced chefs from Gujarat, bringing the taste and flavour of Gujarat right in the heart of Delhi.

Ba Ni Rasoi is launched with a mission to bring to fore the authentic taste, flavours and dishes of Gujarat. It is an experience in the heart of the capital. Ranging from a wide variety of aromatic flavours to mouth-watering Farsan, Ba Ni Rasoi promises a wholesome meal comprised of pure ingredients and traditional flavours together on a plate.

Ba Ni Rasoi Spokesperson said, “Our honourable Prime Minister Sh. Narendra Modi has already been talking about rich Gujarati culture and cuisine on many occasions. This is the spirit of Gujarati culture which is establishing its name globally for its diversity yet simplicity. It gives us immense pleasure to see this concept taking place in the national capital.”

Serves homemade food in a canteen-style dining

Nestled in the architectural delight of Garvi Gujarat Bhavan, Ba Ni Rasoi follows the concept of serving homemade food in canteen-style dining. Adding to its traditional beliefs, Ba Ni Rasoi supports minimum use of cutlery and serves food in authentic terracotta crockery and thalis.

The restaurant offers Nāstō, meaning breakfast, Farsan, meaning teatime snacks and set Thalis for lunch and dinner. Thalis represent the taste of Gujarat offering 16-18 items, carrying the very essence of Gujarati cuisine.

“What makes this Bhawan altogether unique is a representation of Gujarati culture with its eco-friendly approach. Today when pollution and deprivation of cultural values are the major concerns of the country, this Bhavan is one of the leading examples which will surely inspire especially our youth. Now taking the legacy forward of the vibrant culture of Gujarat, we are ready to serve it with Gujarati tastes as well,” the Spokesperson added.

Garvi Gujarat Bhavan

Garvi Gujarat Bhavan is located in the heart of Delhi at Akbar Road near India Gate. It is a fine establishment offering an experience rich in heritage and culture of Gujarat, showcased in modern sittings. Our Honourable Shri Prime Minister had inaugurated The Bhavan in September 2019.

The Bhavan has a conference room for 200 people, a board room for 60 to 80 people, a smaller conference room for miscellaneous use, and 60 rooms and suites for use by public sector units, state public sector units and corporate and private sector units available at the best rates in the heart of the Delhi in the best location. The Garvi Gujarat Bhavan brings to fore the modern Gujarati grandeur.

During the opening of the Garvi Gujarat, the Honourable Prime Minister Narendra Modi had remarked, “Here in Delhi Khaman is also called Dhokla. Handvo is also called Dhokla. Although it the same family but the Gujarati cuisine should be so well known that a common person in Delhi should know the difference between Khaman and Handvo and Dhokla.”

Swiggy has launched a new initiative 'BrandWorks' to co-create delivery brands with its restaurant partners. BrandWorks provides a different menu, images, packaging and pricing from the restaurant's usual menu.

The food ordering and delivery aggregator has collaborated with some restaurants on its platform for creating delivery-only brands, with a separate identity from the parent eatery. The company’s move is aimed towards catering a gap in the food delivery requirement of particular areas.

Currently, the Bengaluru-headquartered firm has 100 BrandWorks brands across 13 cities. Swiggy is planning to triple the number by the end of the year.

Vishal Bhatia, Chief Executive of New Supply Business at Swiggy, said, “We approached these restaurants with consumer need gaps, knowing their (restaurants’) culinary capabilities. We said that let us co-create a brand in terms of menu, images, pricing, packaging. The brands are operated out of the partner's existing kitchens, so it’s an asset-light, minimalistic, incremental expenditure for the partner to do more out of their existing kitchens, while consumer needs are getting met.”

Swiggy’s partnership with restaurants

Swiggy says that delivery-friendly Chinese food continues to be a gap in Delhi. Therefore, the food delivery platform has tied up with Delhi-based Chinese and Thai food chain Bercos to develop a delivery-only brand, called ‘House of Chow’.

Kabir Advani, Managing Partner of Bercos Restaurant, stated, “It will be the same team and the existing kitchen (of Bercos). The packaging and some different products are the only extra cost for this brand. The portion sizes are also different; we have meals for one, individual meals and so on. We’ve also kept this as an independent brand, as we don’t want to cannibalise the Bercos brand.”

Presently, the House of Chow is available at six Bercos outlets. The restaurant looks to expand it to 15.

Swiggy Access initiative

Swiggy Access was started three years earlier. It involved taking on lease on a property, refurbishing into small, shared, kitchens and sub-letting to restaurant chains.

There are some restaurant owners who are considering extending the brands into dine-in formats as well. Brands like ‘Kitchens of Punjab’ and ‘Kitchens of China’, co-created with Bengaluru-based Gilly’s Restobar, will likely introduce a physical dine-in location soon, while expanding through Swiggy Access kitchens.

Gurupreet Singh Bali, Managing Partner at Gilly’s Restobar, added, “An incredibly innovative and effective idea. Our kitchens at the dine-in restaurants are fully equipped and run by experienced chefs, trained in multiple cuisines. We realised growth could come out of the negligible additional investment, leading to better utilisation of our existing resources through delivery. It is not just about the idea; Swiggy’s insights on consumer needs in the locality and expertise in brand creation have been crucial.”

Food delivery startup Swiggy has forayed into the online payments space by introducing its own wallet, Swiggy Money. With this launch, the Bengaluru-headquartered company follows the footsteps of several consumer internet companies.

As of now, this new wallet will only be used to credit amounts for the canceled orders at the moment. Swiggy Money has been unveiled in partnership with ICICI bank. In addition to this, the firm claims that the wallet service is compliant with the norms laid down by the Reserve Bank of India for prepaid payment instruments.

What is Swiggy Money?

It is a wallet service where users can store money and pay for transactions on Swiggy. However, the wallet can only be used to credit amounts for the canceled orders at the moment. The company will be adding add other payments option like UPI, credit and debit cards, net banking, and even cash.

In addition to this, Swiggy said that the credits for late deliveries in case of a failed on-time delivery order will also be deposited in Swiggy Money.

Presently, the wallet can only be used for paying for food orders. Going forward, the food delivery platform said that orders through Swiggy Pop, Swiggy Stores, and Swiggy Go will also accept payments from the wallet.

Swiggy has further offered its users the facility to transfer their money from the wallet to their bank accounts.

Apart from the wallet, the company also expects to enter into the UPI-based payments business that may include peer-to-peer fund transfer. Swiggy believes that starting Swiggy Money only to credit cash for canceled or disputed orders is a smart move.

Doing about 50 million orders a month, Swiggy’s move to have an in-house wallet will certainly help it in driving scale and engagement. The company also felt the urge to have an in-house payment product, especially after bringing four different products, including Supr, Swiggy Stores, Swiggy Daily, and Swiggy Go this year.

Complying with KYC norms

In order to use Swiggy Money, a user has to comply with know-your-customer (KYC) norms, however, for ICICI bank users, the KYC is not required for the usage of wallet on the platform.

A Swiggy Money user can transact up to Rs 10,000 with minimum KYC, while a full KYC allows the user to load up to Rs 1,00,000 at any given time. At present, the wallet is available on food orders but will soon be opened up for Swiggy Pop, Swiggy Stores, and Swiggy Go.

Beam Suntory, an international premium spirits company, has introduced a range of four premium spirits in India. This move signals its commitment and strategy to grow in India, in line with its ambition to reach $1 billion in revenue by 2030.

Beam Suntory has introduced an India specific whisky, Oaksmith, created by world-renowned blender Shinji Fukuyo, Chief Blender, Suntory, using traditional Japanese craftsmanship. Oaksmith is blended with the finest Scotch Malt whiskies and American Bourbons to make a whisky unique and authentic to Indian taste.

Shinji Fukuyo, Chief Blender at Suntory, stated, “While making this blend, I wanted to ensure that it resonates specifically well with the Indian audience while being truly international in its spirit. I travelled across the country to understand the different food cultures and flavours. Eventually what I saw, heard and tasted, helped me explore a variety of flavour profiles and finalize this harmonious blend which has the best of America, Scotland and Japanese craftsmanship. I am extremely proud as the final product completely reimagines what the future of Indian whisky can be.” 

Additionally, the iconic Japanese whiskies Yamazaki Distiller’s Reserve and Hibiki Japanese Harmony, along with Roku Japanese Craft gin have also been introduced from The House of Suntory portfolio. 

Neeraj Kumar, Managing Director of Beam Suntory India, said, “We are thrilled by the appreciation that Hibiki and Yamazaki have received from consumers worldwide, and their popularity among spirits aficionados in India. The growing premiumisation of the Indian market and the appreciation for finely crafted spirits made this the right time to launch these brands, along with Roku gin.”

Availability of The House of Suntory brands

The House of Suntory brands have been launched across all major cities like Delhi, Mumbai, Pune, Hyderabad and Bangalore.

While Yamazaki Distiller’s Reserve will be available in the range of Rs 10,900 to Rs 20,000 across different states, Hibiki Japanese Harmony for Rs 10,900 to Rs 20,000 and Roku gin for Rs 5,500 to Rs 7,100.

“Indians today are well-travelled and exposed to global trends, which inspired the creation of Oaksmith for whisky lovers in India. The beautiful blend incorporates years of tradition that the Beam Suntory family upholds while showcasing Shinji-san’s award-winning blending capabilities making it a whisky that, quite simply, no one else could possibly create,” Kumar added.

Indian spirits market

As per data from consumer research firm GlobalData, the Indian spirits market was valued at Rs 1.84 trillion in 2016, with Whisky accounting for over 60% of this figure and single malts make up a small part of the same.

According to another report, the 'India Whisky Market Outlook 2023', the Indian whisky market has witnessed growth with CAGR of more than 7% from FY 2010-11 to FY 2016-17.

George Kumekawa, Representative, The House of Suntory, said, “In recent years, we have noticed a strong trend among Indians to opt for premium and craft gin as their spirit of choice as it has a softer flavour profile which is easier on the throat and refreshing in its appeal - perfect for brunches and refreshment occasions. With the introduction of Roku gin in India, we are looking to further build the market for both gin as well as craft spirits to help enthusiasts discover new tastes and experiences.”

Breakfast is regarded to be a significant meal because it breaks the period of overnight fasting, replenishes your glucose supply and offers other essential nutrients to maintain your energy levels up all day long. Keeping in mind the significance of breakfast, Mother’s Recipe, India’s leading household name in the ethnic food division, has expanded their instant mix category with the launch of traditional Indian breakfast Upma.

The South Indian specialty prepared using the freshest and authentic ingredients like semolina (suji), Black gram dal (Urad dal) Onion, green chilli, cumin, curry leaf, lemon powder and asafetida seasoned for your convenience with mother’s magical touch. Consumers just need to add hot water and it is ready to eat in five minutes.

Sanjana Desai, Chief Strategy Officer, Mother’s Recipe, said, “The instant food is gaining popularity in India because of the comfort and accessibility of products that provide the genuine flavour of Indian food across retail channels. According to a report by Future Market Insights, India’s instant food market is anticipated to grow at a CAGR of 15.7% and reach a valuation of US$ 284.4 Mn by 2020.”

“The key factors driving instant food are employee affluence and growing millennial customers along with a rise in working women's population which has resulted in altering lifestyles and less time for home cooking. As a result, we continuously innovate in line with the growing consumer expectations while providing our customers with the finest quality & tastier products,” Desai further added.

Mother’s Recipe’s Upma pack is available in 73gm Cup Upma and 170 gm pillow pouch across all hypermarkets, local stores, exclusive brand outlets and Mother’s Recipe e-store in major & mini metro cities. Cup Upma is competitively priced at Rs 50 and pillow pouch at Rs 35, the instant mix Upma has a shelf life of nine months.

The Current Scenario of Mother’s Recipe

Mother’s Recipe was founded in 2001 by Desai Brother’s Ltd and has successfully expanded to all regions across India as well as 42 countries around the world.

What started as a pickle brand has today grown exponentially, consisting of a diverse product range including, Condiments, Pastes, Spices, Papads, Appalams, Cooking Pastes, Curry Powders, Ready to Cook Spice Mixes, Ready to Eat meals (Canned and Retort Packing), Mango Chutneys, Ethnic Chutneys, Chaat-Chutneys, Canned Vegetables, & Mango Pulp.

Desai said, “The FMCG market is ever-evolving, and consumers are always looking for something new and exciting. The Indian FMCG market has been growing steadily at 25% per annum. Even the pickles, where Mother’s Recipe are market leaders have been growing at 10.7% CAGR and RTE/RTC categories at 17% CAGR. With a market that is cluttered with multiple players, Mother’s Recipe as a brand has continued to stand out due to its diverse range of products, and constant focus on reinvention, to meet consumer demands.”

Future plans

With the renewed focus on growing categories like Condiment Pastes, Ready to Cook, instant mixes and other verticals the company predicts an impressive growth of 22% year on year.

On the exports front, the company plans to expand its current global footprint to newer markets like Europe & Africa.

Currently, Mother’s Recipe exports to 42 countries with exports contributing to 40% overall revenue. Apart from this, the company is aggressive looking at expanding its HORECA and food services solution business verticals.

McDonald’s has launched its popular breakfast across restaurants in North and East of India. The menu offers a choice of breakfast options such as Veg McMuffin, Egg & Cheese McMuffin, Sausage McMuffin, Egg & Sausage McMuffin, Hotcakes, Hash brown along with coffee and available beverages.

Currently, select restaurants across North and East of India will serve breakfast between 8 am to 11 am with extended timings in highway Drive-thru restaurants. McDonald’s breakfast will also be available through McDelivery.

Adding delight to the mornings, McDonald’s is offering the choice of a complimentary beverage with Veg McMuffin or Egg & Cheese McMuffin. Additionally, dine-in customers can enjoy unlimited coffee refills during breakfast hours.

Ajita Saxena, Director, Marketing, McDonald’s, North and East India, said, “Our customers are at the core of everything that we do at McDonald’s. We have been receiving continuous customer feedback to bring the breakfast menu back in North and East of India. We are excited to launch breakfast with a variety of menu items. We look forward to their continuous patronage.”

McDonald’s top priority is to deliver overall value with the highest quality restaurant experience to the customers by offering hot, fresh, great-tasting food with fast, friendly service, in a welcoming, comfortable environment. Consumer’s willingness to explore different options makes McDonald’s breakfast a great choice.

“Our breakfast menu items are very popular across the globe and we are sure that our customers here will love it too,” Ajita added.

Among the must-try items in the McDonald’s breakfast menu are the fluffy steamed Hotcakes that are served with butter and maple flavoured syrup. McDonald’s coffee is made with 100% Arabica beans. 

McDonald’s to soon bring its first-ever fully vegan meal in the UK

McDonald's will soon launch its first-ever fully vegan meal, joining a growing list of fast food restaurants selling fully vegan meals in the UK. The move follows the likes of KFC and Greggs in introducing vegan options.

The brand will launch its Veggie Dippers meal, including vegan nuggets, served with chips and a soft drink, in the UK on 2 January.

The new dippers of McDonald's are made of rice, red peppers, tomato pesto and split peas, fried in breadcrumbs. This product will be fried separately from products containing meat and will be served with McDonald's UK chips, which are vegan-friendly.

The recent development by McDonald's comes as restaurants are capitalising on increasing demand from UK customers for vegetarian and vegan food options.

The fast food chain announced that in the last 12 months it had seen an 80% uplift in customers ordering vegetarian options.

UberEats, one of the world’s largest food delivery networks, has launched operations in Cuttack, its second city in Orissa and 45th in India. UberEats will offer Cuttack consumers a variety of cuisines based on partnerships with a number of popular local restaurants such as Mirchi, Biryani Box, DFC Dada's Biryani, Burger Adda Factory, and many more.

Bansi Kotecha, Head of Operations, India and SA, UberEats, said, “It gives me immense pleasure to announce our launch in Cuttack, our second city in Orissa after Bhubaneswar. Over the last few years, the city has grown rapidly providing an impetus to the food service industry. Backed by best in class technology and a robust delivery network, we believe we will positively contribute to the growth of local food businesses in the city as well as give Cuttack foodies easy access to their favourite cuisines and restaurants at the tap of a button.”

UberEats has its own network of delivery partners which helps local restaurants reach new consumers and deliver their food quickly, efficiently and reliably. UberEats offers its delivery partners a flexible and reliable income opportunity on a schedule that works for them, with the freedom to choose the hours they want to work.

Offering a reliable delivery option, UberEats helps restaurants to expand their capacity and reach, to be able to service their existing and new customers more effectively. 

Imtiyaz, Owner of Mirchi Family Restaurant, stated, “We are delighted to partner with one of the leading food delivery platforms like UberEats. We are looking forward to better serving our customers with seamless delivery experience in the comfort of their homes.”

Why is food delivery trending?

In India, food trends are continuously changing with the change in eating habits of the ever-demanding consumers and the new concepts heating up the million-dollar food service industry.

From going to a restaurant over dinner or lunch, people today look out for delivery and getting their favourite food delivered to their doorstep. Similarly, rather than going to the grocery store to buy raw materials first and then cook them, customers can push a button and have their meal delivered in around 30 minutes from some of their favourite restaurants.

Seeking this opportunity not only the aggregators or delivery players who started this trend is betting big on this model but restaurants and food players are also eyeing this as the next ground to invest in.

Pros of food delivery

Placing orders online or on such apps proved beneficial for everyone. There are special discounts for new customers or discounts at various restaurants, always going on. A restaurant finder app can easily help you avail such discounts.

Brands and outlets have also started tying up with food delivery and hyperlocal mobile as getting listed on third-party Aggregators has proven very fruitful for them.

McDonald's will soon launch its first-ever fully vegan meal, joining a growing list of fast food restaurants selling fully vegan meals in the UK. The move follows the likes of KFC and Greggs in introducing vegan options.

The brand will launch its Veggie Dippers meal, including vegan nuggets served with chips and a soft drink, in the UK on 2 January.

Animal rights activists Peta said, “A vegan meal was the very definition of a happy meal.”

The new dippers of McDonald's are made of rice, red peppers, tomato pesto and split peas, fried in breadcrumbs. This product will be fried separately from products containing meat and will be served with McDonald's UK chips, which are vegan-friendly.

The recent development by McDonald's comes as restaurants are capitalising on increasing demand from UK customers for vegetarian and vegan food options.

The fast food chain announced that in the last 12 months it had seen an 80% uplift in customers ordering vegetarian options.

McDonald's is the latest fast food chain to serve vegan products. Greggs unveiled a vegan sausage roll at the beginning of the year, which it credited with boosting sales. Other chains with vegan options are Frankie & Benny's, Gourmet Burger Kitchen, Nando's, Papa John's and Pizza Hut.

McDonald's Announces Ian Borden as President, International

Recently, McDonald's has also announced Ian Borden as President, International, effective immediately. He was most recently the President, International Developmental Licensed (IDL) Markets.

Ian Borden will be continuing his reporting to Chris Kempczinski, President and Chief Executive Officer of McDonald's. This development follows the appointment of Joe Erlinger to President of McDonald's USA.

Chris Kempczinski, President and Chief Executive Officer, McDonald's, said, “Ian has a proven record of focusing on the customer to deliver profitable business growth while strengthening collaboration with our global franchise community.”

“His deep experiences leading McDonald's in markets across the world uniquely position him to connect the dots to drive strong results. I'm delighted to announce his expanded role for McDonald's and am confident he and the talented leaders in our wholly-owned and developmentally licensed markets will make McDonald's even better throughout the communities in which we operate,” Kempczinski added.

Borden will be assuming oversight for all international markets in his new role. These markets include International Operated Markets (IOM) that comprises all wholly-owned markets outside of the US, in addition to over 80 markets in the IDL segment that he oversees in his current role.

Borden stated, “Our international markets have strong momentum and incredible growth opportunities. I look forward to working closely with franchisees, suppliers and company teams across all of our international markets to strengthen the ties between McDonald's and our customers.”

McThai Co, who is operating McDonald's restaurants in Thailand, has unveiled a mobile app. This app will be collecting more data on customers amid increasing competition in fast food and online delivery.

Thunyachate Ekvetchavit, Managing Director of McThai, said, “As the leading QSR (quick service restaurant), McDonald's continues to lift up our customer experience by bringing new technology, including big data and algorithms, to deliver the best product and service that meet the individual customer's needs.”

The app is designed with a personalisation tool as part of a new marketing strategy. It is different from earlier ones that focused on mass marketing.

“This will differentiate us from others in the competitive QSR landscape with the bolder and better customer experience and ensure that they enjoy our new application,” Thunyachate stated.

The app will be providing deals on menu items depending on personal preferences and offering access to the existing McDelivery service.

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America’s first cannabis restaurant has been launched in West Hollywood. Called Lowell Farms: A Cannabis Café, the restaurant offers diners an array of weed products and hopes to rival Amsterdam’s famed coffee shops.

The 240-seat establishment is a hybrid weed lounge and restaurant where you can order up some pot along with your meal. It is open to people 21 and over, who can order from a cannabis menu just like they would a wine bottle. 

“Flower Hosts” or “budtenders” help patrons navigate the menu. They give advice to connoisseurs on what strain of cannabis to order with their meal and the potency and flavour of each product.

Andrea Drummer, the Executive Chef at Lowell Farms, said, “It’s amazing to be a part of making history, I never thought I would have been. It’s important to have a safe space to consume in a very communal setting.”

Entertainment is incomplete without a great array of food. To give the customers the best of both worlds SMAAASH has launched the SMAAASH Sports BAR at its R-City center.

SMAAASH Sports Bar is one of its kind restaurant with a widespread food variety and multiple choices on drinks. This menu is specially curated to give you experience with games and unlimited access to great food.

The chef-curated menu includes dishes like Reddy 65, a chicken starter with a twist, wings with unique dips like Butter Makhani and Chettinad. Delve into a range of amazing sizzlers at the Sports BAR, a few fiery sizzlers include special ones like Aachari Paneer Shashlik Sizzler, Chicken Banjara Kabab Sizzler and Grilled Fish with spicy coconut gravy.

If you are a connoisseur of drinks, the SMAAASH Botanical Mixology is the place for you. Try some magical drinks like Winter Botanical, Vesper GTT, Smaaash O Tini, Picket Fence and Woodchip Smoked Hibiscus. A specially mixed concoction of shots made with names that will get you and your gang geared up, Silver Bullet, BMW, Freak, Listerine, Oil Spill Irish Flag and Pineapple Upsidedown.
 

In this newly opened Sports Bar, you can enjoy the screening of all your favorite matches; with a range of SMAAASH favorite LIIT flavors like All Spice Extract, Saffron Ginger Extract, Orange and Clove Extract and Peppermint extract.

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The Coca-Cola Company will soon launch Coca-Cola Energy in the US, bringing new fans into the energy drink category. This move is in line with Coke’s efforts to deliver more beverage options that meet changing preferences, lifestyles and tastes.

The company will be offering Coca-Cola Energy; Coca-Cola Energy Cherry, a flavour available exclusively in the US; and its zero-calorie counterparts in 12oz sleek cans as of January 2020.

Earlier this year, Coca-Cola Energy was launched in Spain and Hungary. Currently, the energy drink is available in 25 countries including Great Britain, Ireland, Spain, Germany, Holland, Norway, Sweden, France, Belgium, Romania, Hungary and Australia.

Janki Gambhir, Coca-Cola trademark innovation brand director, said, “As a total beverage company, we’re constantly looking for ways to evolve our portfolio and bring people the drinks they want – in a range of categories and package options.”

“Coca-Cola Energy was developed by listening to people who told us they wanted an energy drink that tastes more like Coca-Cola than a traditional energy drink,” Gambhir further stated.

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Ice cream brand Dairy Day has introduced mini premium tubs in three flavours, including Gajar Halwa, Gulab Jamun and Rose Kulfi, for Dussehra.

Rose Kulfi is a creamy and milky ice cream, blended with rose petals that give a unique texture and flavor. Gajar Halwa is creamy with perfect colour and texture, while the Gulab Jamun variant is perfect for the festive mood.

Priced at Rs 80, these 250ml tubs are available across over 30,000 outlets in Karnataka, Tamil Nadu and parts of Maharashtra, Andhra Pradesh, Telangana and Goa.

MN Jaganath, Director, Dairy Day, said, “Dussehra symbolises the triumph of good over evil. It is a time of joy and happiness. In India, sweets are a significant element in our cuisine, it is an important part of our culture and celebrations.”

“Dairy Day’s Gajar Halwa, Gulab Jamun and Rose Kulfi are a unique blend of ice cream and sweets that are prepared using traditional recipes that preserve the authentic flavours of the product,” he further stated.

The company’s other products in the mini premium tub series include Lush Lychee and Alphonso Mango.

Founded in 2002, Dairy Day was started to manufacture and supply approximately 150 products in more than 30 flavours.

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Shizusan, a restaurant under the Lite Bite Foods umbrella, has unveiled a high-octane bar ‘Shibui’. This bar is situated on Shizusan’s upper level in North Skyzone, High Street Phoenix, Lower Parel, Mumbai.

Rohit Aggarwal, Director, Lite Bite Foods, said, “Revamping Shizusan was one of the biggest challenges as it is all about the culinary journey that explores South-East Asian cuisine that we want the Mumbaikars to enjoy.”

“We have made sure to go to our highest potential to be able to do that. We want our guests to experience the high-energy bar, Shibui By Shizusan, and give them one-of-a-kind dining experience with lavish decor and finely prepared pan-Asian meals,” he added.

Shibui offers a variety of drinks, including Satan’s Whiskers, Mary Pickford, Shibui Sour, Pink Velvet and Rum Rangoon.

Shizusan is known for its pan-Asian offerings. Its revamped food, drinks, and decor display authenticity and art. The restaurant’s menu brings flavours from China, Indonesia, Japan, Vietnam, Malaysia, Thailand, and even Korea.

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Dunkin' is launching its three new coffee drinks at select locations across the United States. The new drinks are the Shakerato, cold brew latte and cafe au lait.

The Quick Service Restaurant (QSR) chain will make these drinks available in its 300-plus "next-generation" restaurants across the country.

The café au lait features Dunkin’s dark roast coffee mixed with steamed milk for a rich and creamy coffee beverage. While the cold brew latte is made with a simple blend of concentrated cold brew and milk. 

Described as a bold beverage, the Shakerato features two shots of sweetened espresso, swirled to create a cold foam layer.

In January 2018, Dunkin' first debuted its next-generation store concept in Quincy, where the company was founded in 1950.

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Society Tea has unveiled its flagship tea café ‘Tea Terminal’ in Mumbai. The outlet promises to provide patrons a great cup of tea even outside their homes.

Society Tea brand’s Tea Terminal will also be serving lunch and dinner thalis, grab-and-go breakfasts and lunches (which are nutritious), snacks and Mumbai-style street food.

Karan Shah, director, Blue Kettle (holding company for Tea Terminal), said, “When the realisation happened that a great cup of tea is wishful thinking for many outside of their homes (be it in office or otherwise), Tea Terminal came into being.”

“At Tea Terminal, we are revolutionising tea by making a great cup of tea available outside your home. When was the last time you enjoyed a really nice cup of tea in office? While the chai-tapri near the office is a regular fixture, what if there was a thoughtfully designed place where you got a smile-inducing cup of tea and lip-smacking food that perfectly complimented it. Or, better still, both delivered right to your desk,” he further stated.

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Zomato, an online food delivery and listing platform, has extended its Gold program to delivery. With this, the company will take its popular program beyond eating out to now ordering in. Recently, Zomato’s Gold program was at the heart of the conflict between India’s largest restaurants and the food aggregator.

Zomato Gold program is available in 16 cities. Through this, users will be able to use their membership while ordering food delivery. Zomato Gold’s existing and new members will be able to use the benefits of Gold for home delivery orders now.

Earlier, Zomato Gold was valid only on eating out.

Going further, the company will expand the Gold program to 25 more cities including Agra, Amritsar, Aurangabad, Bhopal, Mangalore, Mysore, Nashik, Patiala, Patna, Raipur, Ranchi, Surat, Udaipur, Vadodara, Varanasi, among others. It will be available in more than 40 cities over the next few days.

Mohit Gupta, CEO (Delivery), Zomato, said, “Food delivery was in its early stages when we launched the Gold program in 2017. Over the last 18 months, with its order frequency, it has changed the contours of food consumption in India.”

Launched in 2017, Zomato Gold was started as a membership program that would give diners offers on eating out. It has added more than 1.1 million members and over 6000 restaurant partners over the years. The firm has appointed in another 13000 restaurants for Gold on delivery.

Gaurav Gupta, Co-Founder and COO, Zomato, stated, “Today, Gold drives 25-30% business for its restaurant partners and more and more Gold users (90%) are exploring new restaurants because of the program. It, therefore, makes eminent sense to extend this discovery behaviour to the delivery restaurant base.”

Swiggy has launched its hyperlocal service ‘Swiggy Go’, which is an instant pick up and drop service to send packages anywhere, in Bengaluru.

Swiggy Go will be used to pick up and drop off laundry, get forgotten keys, send lunch boxes from home to office or even deliver documents or parcels to clients.

Like Swiggy Stores, Swiggy Go will be part of the main app. Swiggy Stores promises to deliver to users' doorsteps household items such as groceries, flowers, and medicines among other things within an hour.

Sriharsha Majety, CEO of Swiggy, said, "Swiggy's vision is to elevate the quality of life of urban consumers by offering unparalleled convenience. After enabling this with food delivery for five years and stores across the city with Swiggy Stores, Go will open the Swiggy delivery superpower to all consumers in the city."

"Bengaluru will be the first city in the country to experience Swiggy does the last-mile delivery for everything, not just food. By 2020, we will expand Swiggy Go to over 300 cities and Swiggy Stores to all the major metros, ushering in a new era of convenience for consumers across India," he added.

The food delivery platform will expand its on-demand delivery service, Swiggy Stores, to Bengaluru and Hyderabad.

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Mumbai’s biggest F&B hub, THE ORB, has been launched next to JW Marriott Sahar Andheri East for the people who want to experience the best of international cuisine all under one roof.

THE ORB re-defines the experiential dining and weekend partying scene in the city. With a sprawling space of 1,29,000 sq ft, THE ORB promises to be the new social hangout place for Mumbaikars. It has a night club, fine dine & casual restaurants, cafes and all sorts of international cuisines by award-winning chefs. It’s the newest place to go to, whether it’s a coffee meeting, a date night or even bar hopping.

It houses a curated mix of brands like Dragonfly Experience promoted by Priyank Sukhija and rapper Badshah, Jumjoji (Parsi diner), Lets Talk Fish (seafood joint), Nasi & Mee (Pan Asian restaurant – their first restaurant in Mumbai), Cheaters (American Grill), Starbucks, Love&Latte, South Bombay Café, Rassasy by Barcelos (Mexican & Continental), The Play Lounge, The Kettlery (Premium Teas), Keventers, Chaayos, MyFroyoland are now open.

THE ORB is conceptualized and developed by Inorbit Malls (India) Pvt Ltd and Chalet Hotels Ltd. under the parent K Raheja Corp group. 

Coca-Cola has launched its global brand Barbican in India, foraying into the country’s niche but potentially high-volume non-alcoholic malt drinks market.

With this product, the beverage major is focusing on the youth. The company started pilot project six months back. A non-alcoholic malt-drink is a high energy beverage, brewed in the same fashion as beer or ale. 

A senior company official said, "We introduced Barbican, a non-alcoholic malt-based beverage, in select Indian markets."

Under the pilot, Barbican is imported and made available at around 3,000 select outlets across metropolitan cities.

The entry into this new segment is in line with Coca-Cola's plan to launch more healthier options in the F&B segment in India.

Currently, the company is offering a range of beverages, including Coca-Cola, Diet Coke, Thums Up, Fanta, Limca and Sprite.

Kingfisher, Anheuser-Busch InBev and Heineken have already ventured into this market segment in order to target the vast untapped market of non-alcohol drinkers in the country.

The latest fast food battle is all about mac and cheese. Earlier, the American fast food restaurant chain Chick-fil-A rolled out its new mac and cheese side.

Now, KFC is debuting Mac & Cheese Bowls. Using its legendary Mac & Cheese as a base, the new Bowl offering also includes Popcorn Chicken before being topped with a delectable Three-Cheese Blend.

Andrea Zahumensky, Chief Marketer of KFC US, said, “Mac and Cheese has a cult-like following, and bowl food is a trend that isn't going away anytime soon. So, it made perfect sense to call up a favorite side dish to the big leagues, in a way that only we could, with Mac and Cheese Bowls."

KFC said, “Arriving just in time for "back to school" season, the new Mac & Cheese Bowl $5 Fill Up comes complete with a medium drink and chocolate chip cookie. It's an abundant, convenient, filling and affordable meal that's a perfect grab-n-go dinner (or lunch!) for the whole family for just $5 (price and participation may vary; tax extra). In addition to Mac & Cheese Bowls, KFC offers a full line up of $5 Fill Ups, featuring KFC's world-famous fried chicken, Pot Pies and Famous Bowls.”

Westlife Development has launched its first McDonald's restaurant in Nagpur.

Located on the 3rd floor of Trilium Mall, the new restaurant is spread across 2,984 sq ft. The restaurant includes a designated party area for celebrating big and small moments in life. It can accommodate 150 guests at a time.

Hardcastle Restaurants (HRPL), a master franchisee of McDonald's Corporation, operates McDonald's restaurants in West and South India. The new restaurant is HRPL's 42nd outlet in Maharashtra and its 182nd restaurant in West India.

Saurabh Kalra, Senior Director (Business Operations & Strategy), McDonald's India (West and South), said, “Nagpur is one of the biggest cities in Maharashtra, an education hub and a melting pot of commerce and culture. We are thrilled to bring McDonald's here, and this marks a huge milestone in our growth journey.”

“We are confident that the people of Nagpur will love our delicious and wholesome menu offerings and the unique in-store experience. We look forward to serving Nagpur-ites and increasing our footprint in the city,” he added.

McDonald's Nagpur will feature bestselling products like McAloo Tikki, Maharaja Mac, Pizza McPuff among others. Recently, McDonald's has launched rice bowls which are the perfect pick for a quick yet satisfying meal.

After its success in Chennai and Coimbatore, 'Robot Restaurants' has launched Bengaluru’s first restaurant where food service is done by robots. 

The company said, “The restaurant will be located on Indira Nagar's high street 100 Feet Road and will be able to accommodate 50 diners. The menu will largely comprise Indo-Asian cuisine and will also have an exotic mocktail menu.”

The new restaurant will be having a team of 6 robots, including one usher and 5 bearers. Robot Restaurants' each table will be equipped with a tablet from which diners can place their order and summon the robots, and the food service is then done by the robots. 

Venkatesh Rajendaran, Founder of Robot Restaurant, said, “Bengaluru already has a wide variety of culinary experiences and we are confident that the robots will be welcomed with open arms in Bengaluru.”

“Bengaluru has been a dream for us at Robot Restaurants and it's a happy and proud day for the team to see our dream come true,” he added. 

Dineout, India’s largest dining out and restaurant tech solutions company, has launched its integrated digital video campaign #FearNoBill to promote its in-app payments feature, Dineout Pay. The launch campaign follows the brand’s mission statement to the existing and potential customers about Dineout’s great promise towards ease in paying bills.

Dineout enables foodies to go on a gastronomic journey through its various features like restaurant discovery, table reservations, offers and cashback earnings using the payments feature of the app, Dineout Pay.

Ankit Mehrotra, Co-Founder and CEO, Dineout, said, “At Dineout, we have always ensured that our services cater to the evolving needs of our customers. We are very excited and optimistic to embark this partnership with Jim Sarbh for our campaign #FearNoBill, which is built on sharp consumer insights and their relationship with the product. The film breaks the clutter and meaningfully engages with the audience highlighting our philosophy. Jim's on-screen presence, quirky charm and acting skills mean that he’s perfect for the role of Bill and adds spark to the character who we’re supposed to empathize with and yet fear at the same time. We are confident that our audience will love this advertisement and we will see a tremendous organic boost by this campaign.”

Jim Sarbh stated, “I am glad to be a part of Dineout’s digital campaign #FearNoBill and thoroughly enjoyed my time shooting with the team. I loved the concept and especially liked working with the Director and the DoP, real funny and clear guys.  I guess the bill can be pretty scary. It is cool to see how Dineout, through its endeavors, is tackling that issue.”

Burger King will start selling its plant-based "Impossible Whopper" nationwide after a successful trial run in select US markets.

The fast food chain’s Impossible Whopper will be available, for a limited time, at over 7,000 US locations from next week.

Burger King introduced Impossible Whopper, which is made with plant-based meat and dairy substitutes, in dozens of locations in April. Some of the test markets include St Louis, San Francisco, Miami, Las Vegas and Baltimore.

Chris Finazzo, Burger King’s Executive, has said that the burger was particularly popular among "flexitarians", those who still eat meat, but less of it.

Rachel Konrad, Chief Communications Officer at Impossible Foods, stated, “The Impossible Whopper rollout had unquestionably raised the demand for their product. The Impossible Burger is a unique product in that the more you’re aware of it and the more it’s available, the more you order it everywhere you go.”

Zomato, the Gurugram-based food delivery startup, has launched its new customer loyalty programme called ‘Infinity Dining’ for its Gold subscribers. This programme allows the subscribers to have unlimited a la carte at partner restaurants.

Infinity Dining has been started in partnership with 350 restaurants, with at least a 3.5 rating in Delhi, Mumbai and Bengaluru. The programme will be available exclusively to Zomato Gold subscribers, who can book for their friends and family members.

Gaurav Gupta, Chief Operating Officer & Co-Founder, Zomato, said, “The programme gives restaurants the opportunity to introduce diners to the entire menu, and diners the option to explore new dishes and flavours.”

“Dining out constitutes about 70 percent of a restaurant’s total business. While Zomato Gold continues to be instrumental in driving sales for restaurants and adding value to subscribers, we realise that the opportunities in this sphere are endless,” he further added.

The new customer loyalty programme will also offer customers access to the open bar at a fixed price.

Zomato is the first in India to offer unlimited dining options. The foodtech company claims that its existing subscription programme Zomato Gold has grown almost 100% in the last eight months.

Anheuser-Busch InBev (AB InBev), the world’s leading brewer, has introduced its first non-alcohol beer, Budweiser 0.0, in India. With this, the company has forayed into the non-alcohol beer segment in the country.

The launch is in line with AB InBev’s Global Smart Drinking Goals to ensure that low and no-alcohol beer make up at least 20% of the company's global beer volume by 2025.

Ben Verhaert, President-South Asia at AB InBev, said, “Budweiser is one of the fastest-growing brands in the country and we are thrilled to add Budweiser 0.0 to our existing portfolio of brands here in India. While the market for non-alcohol beers is still nascent in India, as a leading brewer we see a great opportunity to grow this segment.”

“The launch is in line with our Global Smart Drinking Goals to ensure that low and no alcohol beer make up at least 20% of our global beer volume by 2025. Beer is a drink of moderation and our objective is to offer our consumers various choices to enjoy beer freely and responsibly,” he further stated.

Budweiser 0.0 will be priced at Rs 80 and Rs 90 for a 330ml Can and a 330 ml bottle, respectively.

Kartikeya Sharma, Vice President Marketing - South Asia, AB InBev, added, “We are deeply committed to making our patrons feel as included as possible by offering them avenues to enjoy the signature taste of the iconic Budweiser freely and responsibly. We are mindful of the growing demand for conscious choices and Budweiser 0.0, brewed with quality ingredients like all our beers globally, offers a great alternative. We are bullish on the future of this industry and look forward to witness what is in store for us.”

Tim Hortons, owned by Restaurant Brands International, is adding JUST Egg vegan omelettes at select Canadian locations, including in Kitchener-Waterloo and Vaughn. With this, the fast-food chain expands its vegan options.

The coffee chain has signed a deal with US company Just Egg for bringing the new product.

Tim Hortons is market testing the mung bean-based egg omelettes, which can be ordered atop breakfast sandwiches. Plant-based eggs are gaining momentum in the food industry with US company Just Egg sealing a deal this week with Canadian coffee chain Tim Hortons.

The brand is planning a nationwide rollout in the coming weeks.

Andrew Noyes, Spokesman of JUST, said, “Canada is one of the most requested markets for Just and we’re excited to be able to offer our product at select Tim Hortons locations for this market test.” 

Jane Almeida, Spokeswoman of Tim Hortons, stated, “We are always listening to our guests and testing a wide variety of potential products in select restaurants across the country. As you know, we recently introduced our Beyond Meat breakfast sandwiches and Beyond Burger. As we continue to test and get feedback, we will consider expanding plant-based options into other menu items.”

Tim Hortons started offering meat substitutes last year when it partnered with Beyond Meat to launch the Beyond Burger to its menu.

IHOP Restaurants has launched new Buttermilk Crispy Chicken, expanding its all-day menu.

Buttermilk Crispy Chicken is made with all-natural chicken breasts and a signature seasoning blend. Its menu features eight new menu items, ranging from savory to sweet and from breakfast to late-night.

Brad Haley, chief marketing officer at IHOP, said, “Our new Crispy Buttermilk Chicken menu was developed with both quality and taste in mind, featuring all-natural chicken breasts and breast strips that are dipped in our proprietary Buttermilk batter and perfectly seasoned breading before being fried to a crispy, golden brown that’s still juicy on the inside.”

“Chicken and waffles have quickly become an all-day staple across America and IHOP now makes a really great version of them with our delicious new Crispy Buttermilk Chicken and our classic, fresh-made Belgian Waffle. But, since we are, after all, the International House of Pancakes, we just had to offer our own take on it with Crispy Chicken and Pancakes, made with our World Famous, Buttermilk pancakes and offered for the introductory price of just $6.99. Chicken and Waffles won’t know what hit them,” he added.

Haley further stated, “We’ve generated tremendous momentum around our lunch, dinner, overnight and to-go occasions following the internet-breaking launch of our Ultimate Steakburgers and national DoorDash partnership last year, and we expect our new Crispy Chicken menu to take that initiative even farther. However, a lot of people still might not expect IHOP to be a serious player in fried chicken so our lead agency, Droga5, created an entertaining new advertising campaign that depicts IHOP sneaking into the chicken game aboard a Trojan chicken.”

Diageo has expanded its Smirnoff vodka portfolio in the UK by launching a new spirit infused with fruit essence and natural ingredients.

Smirnoff Infusions are made with Smirnoff No.21 Vodka. It is available in two flavours, including orange, grapefruit and bitters; and raspberry, rhubarb and vanilla.

Sarah Shimmons, Marketing Manager for Europe, Smirnoff, said, “Nightlife is evolving and more people are socialising at earlier times of the day to spend quality time together. Alongside this is the rise in popularity of the spritz, which has now become a summer staple.”

“Smirnoff Infusions taps into the growing demand from consumers for great-tasting drinks with a real depth of flavour. The process sees real fruits infused and distilled individually for the perfect amount of time to allow their natural flavours to be extracted. This ensures the optimal balance of natural and fruity flavours at the heart of the liquid, with good spirit cut-through,” Shimmons further stated.

Earlier, Diageo had released Smirnoff Zero Sugar Infusions. It is a sugar-free, lower-ABV range available in three flavours, including cucumber and lime, watermelon and mint, and strawberry and rose.

Deliveroo has expanded its services for restaurants by introducing a new Food Procurement platform. The move is part of Deliveroo's aim to become a one-stop-shop for restaurants.

The new platform allows restaurants to buy ingredients and supplies at better prices through Deliveroo.

Through the Food Procurement platform, Deliveroo buys ingredients on behalf of the restaurants, leveraging its scale and purchasing power to negotiate better deals with suppliers. The company then negotiates its own contracts with the restaurants, who get a better rate on ingredients and items such as cleaning supplies and packaging products.

The new platform will let restaurants save over 20% on their ingredients bills while smaller independent outlets could save 40%. These savings will help restaurants to boost their profits and will help smaller restaurants to expand, bringing diversity to the high street at a time when many are facing economic challenges.

Ajay Lakhwani, VP of New Business, Deliveroo, said, “Food Procurement is an exciting new service for restaurants, which will cut costs while raising the quality of ingredients.” 

“By using our size and scale to negotiate great prices we can both simplify the procurement process and help independents and chains make big savings. Restaurants and their suppliers are the winners. And of course, this is great news for customers, as restaurants cook with better quality ingredients.”

Goa’s very first vegan-friendly cocktail bar has been launched by Novotel Goa Dona Sylvia Resort at its signature Mario Miranda painted lobby bar, Amalia.

The Portuguese architecture influenced property’s executive chef Jerson Fernandes and his skilled team will be offering an extravagant experience to the vegan community in Goa. An array of vegan dishes has been curated by chef Jerson and his team of chefs.

While ensuring taste, the vegan bar also focuses on texture and quirky presentation, using fresh and organic ingredients from the property’s very own vegetable and spice garden.

Chef Jerson Fernandes said, “To me, the core virtue of the vegan concept is that it enables the prevention of vast amounts of animal suffering and environmental degradation. My intention here is to define vegan in a way that maximizes its power to encourage people to embrace plant-based lifestyles.”

Vishal Khosla, General Manager, Novotel Goa Dona Sylvia Resort, stated, “Our vegan bar concept is by far Goa’s very first vegan bar. We are glad that we are now going to cater to the vegan community and do our bit to Mother Nature by encouraging our guests to try out this special lifestyle. The brainchild of our Executive Chef Jerson Fernandes, this concept is surely going to create a stir in the market.”

Danone North America has added a new range of Oatmilk Yogurt Alternatives to its So Delicious Dairy Free portfolio in the US.

The new line of product is available in four flavours, including triple berry, spiced pear and fig, strawberry rhubarb, and sweet mango. It is created using gluten-free oats, along with live and active cultures. Each of the variants is dairy-free, nut-free, soy-free, certified vegan, certified gluten-free and Non-GMO Project verified.

Joshua Cook, Brand Manager of plant-based yogurt for So Delicious Dairy Free, said, “We couldn’t be more excited to expand our portfolio and bring Oatmilk Yogurt Alternatives to consumers from coast to coast.”

“Oat milk’s creamy texture is the perfect base for a yogurt alternative, and each of our artisanal flavours has been thoughtfully chosen to excite taste buds. The new Oatmilk Yogurt Alternatives are perfect for a morning breakfast, an on-the-go snack or as an ingredient in other delicious dairy-free delights,” he further stated.

Danone’s So Delicious Dairy Free portfolio comprises of a range of dairy-free creamers, yogurts, frozen desserts and beverages. So Delicious Dairy Free was acquired by Danone in 2016 as part of its $12.5 billion takeover of WhiteWave Foods.