Food and beverages start up Nutricane Beverages is aiming to have a presence at nearly 10,000 retail outlets in India with its patented processed sugarcane beverage.
The company, which last week started rolling out its range of products, is planning to be present in states, including NCR, Haryana, Punjab, Uttarakhand and Rajasthan in the first phase.
It aims to have 3 per cent market share in the beverages segment in India by the next three years.
Nutricane Beverages co-founder Sachin Goel said “A lot of R&D was done to make this product. Besides, regular consumer trials were undertaken over a period of years and the response has been overwhelming. We aim to have 3 per cent market by 2020. The product will be present at all modern trade as also other retail outlets, hotels and restaurants. The target is to be present in about 10,000 retail touch points in one year through 400 distributors.”
The company claims to have 80 per cent original juice in the drink without any preservative and is betting on the millennials for its sales.
In Mumbai, after an impressive chapter in Powai, Episode One has opened their doors in Viviana Mall, Thane. With an Omakase concept and a Victorian garden motif, this is Thane's first speakeasy-style cocktail bar. During the day, it offers a calm haven, but at night, it transforms into a vibrant bar serving gourmet tapas-style cuisine and cutting-edge cocktails.
Avik Chatterjee of Speciality Restaurants created the innovative idea of Episode One Thane, which combines contemporary luxury with the grace of the Victorian age. Designed by WDA Architectural Firm, the 2400 sq. ft. space brings together a dash of both Artsy and Cozy. The doors open to an 80-seater guest space. The interiors intertwine together Victorian elegance with modern twists, creating an atmosphere that is both timeless and contemporary.
With a world cuisine menu that has something for everyone, Chef Arvinda, the head chef, created a culinary passport for the meal in Episode One.
Speaking of the launch in Thane, Avik Chatterjee, Founder of Episode One, says, “We envision Episode One to be your neighbourhood friendly Resto bar - a place to spend an evening post work or catch up with colleagues or one to celebrate your next occasion. Thane is one of the most upcoming commercial hubs with numerous offices, IT parks & industrial estates along with great connectivity, making it one of the best evolving markets for F&B. We wanted to give Thane an experience of a speakeasy atmosphere. Eventually, we want to take this experience across Mumbai and beyond, with each new location offering a unique theme and menu.”
NAO Spirits, the disruptors of the craft gin space in India with their London Dry Gin - Greater Than and India's first Himalayan Dry Gin – Hapusa has launched their limited release- The Broken Bat Gin.
After successfully launching 2 limited release gins(Juniper bomb and No Sleep) over the last 2 years, this is the third limited release of the brand.
A twist on a classic gin that tastes almost like whisky is Nao Spirits own version of a barrel-aged Gin which was created with the idea of appealing to the curiosity of India’s massive population of brown-spirit drinkers. Since there is no history of barrels in India, Team NAO decided to do their version of an aged gin by being inspired from something that is very dear to India and their master distiller, "Cricket Bats".
Greater Than distillers shaved and cleaned cricket bats made with Kashmir Willow and soaked them in a vat of high-proof Greater Than Gin for six weeks resulting in a classic gin that tastes almost like whisky. While the cricket bats were crowd-sourced - lots of people have a broken/chipped bat lying in some corner of their house - they also worked with a bat-maker in Kashmir to source cracked or chipped wood that would otherwise have been wasted.
The Broken Bat Gin is available across Goa(INR 1450), Maharashtra(INR 2400), Karnataka(INR 2450).
India’s fastest-growing F&B group, VRO Hospitality launched its eighth outlet of Plan B in the city on 11th March, in the presence of Bigg Boss participant and social media star Abdu Rozik at the Lulu Mall in Rajajinagar.
“It is wonderful to be here and inaugurate the highly popular Plan B that is always Bangaloreans’ Plan A for good food and drink. I wish Plan B all the best on its inauguration,” said Abdu.
The launch of the latest outlet of Plan B by VRO Hospitality is part of its pan-India expansion that takes the total number of this highly popular retro bar to 10 in the country, with Kochi and Hyderabad hosting an outlet each.
“Our expansion plan with Plan B is a reflection of our commitment to the food connoisseurs of this city. Plan B has always been synonymous with good times, and it will continue to offer the best in good food, cold beer, rock n roll, and the most chill vibe.” said Sharath Rice, COO & Co-Founder of VRO Hospitality
The latest 56-seater Plan B here at Lulu Mall is eighth in Bengaluru after Koramangala, Indiranagar, HSR, Bel Road, Sankey Road, Vega City Mall, and Banashankri.
The Bengaluru-headquartered VRO hospitality is on an expansion drive to open 28 new outlets across Bengaluru, Mumbai, Goa, Ooty, Kolkata, and Kochi.
The expansion plan represents VRO Hospitality’s roadmap to become a pan-India hospitality brand across a wide range of genres. VRO Hospitality owns over 10 popular fine dining brands, lounge bars, café, and cloud kitchens.
Angsana Oasis Spa and Resort Bengaluru has appointed Kalyan Raj G as their new Food and Beverage Manager.
In his new role, Kalyan will be responsible for providing guests with an exceptional dining experience and overseeing the daily operations of the food and beverage division.
He will review and launch new menus, ensure menu standards are upheld, oversee the service, develop and improve processes, maximize food and beverage profitability, and maintain cost and food expenses.
"I am very excited to join the team at Angsana Oasis Spa and Resort Bengaluru and look forward to making a positive contribution to the food and beverage division. I am confident that my experience and knowledge of the hospitality industry will allow me to provide guests with an exceptional dining experience,” he shared.
Kalyan brings 18 years of professional experience in the hospitality industry, having worked with renowned organizations such as ITC Windsor, Sheraton Hotels, Hyatt Hotels, P&O Prices and the Future Group, among others.
An avid sports fan, Kalyan enjoys playing cricket, badminton and football in his spare time. He holds a Bachelor of Hotel Management from Osmania University.
Angsana Resorts, a part of the Banyan Tree Hotels and Resorts, is a leading international hospitality brand focused on luxury and wellness.
Raffles Udaipur, India’s first outpost of the luxurious Raffles hotel chain, has appointed Sohil Bhargava as the Food & Beverage Manager.
In this role, Sohil will be responsible for overseeing the hotel's dining outlets, catering operations, and specialized events.
Sohil brings a wealth of experience to the position, having worked in the hospitality food and beverage industry for over 9.5 years. He has a proven track record of success in managing high-volume restaurants and the full spectrum of catering operations, including event detailing, catering operations, menu creation, monitoring of food preparation, and presenting food and beverages in an aesthetically pleasing manner while maintaining standards.
"We are thrilled to welcome Sohil to the Raffles Udaipur team. With his expertise and passion for the industry, we are confident that he will help us to continue to deliver outstanding dining experiences to our guests,” shared Rajesh Namby, General Manager, Raffles Udaipur.
Sohil began his career as a Corporate Leadership Trainee with the Hyatt Hotels Corporation. He moved on to Grand Hyatt Goa as the Assistant Banquet Manager before transitioning to the role of Assistant Restaurant Manager. Sohil delivered a stupendous dining and entertainment experience with international standards as the Assistant Director of Restaurant Operations at Andaz Delhi. From there, he relocated to the Grand Hyatt Gurgaon where he took the post of Outlets Manager before being promoted to Assistant Director Food & Beverage. He has had a successful career in the industry as a result of his hard work, perseverance, integrity and creativity.
Sohil is a specialist at and planning gastronomic events to increase sales over time. At Raffles Udaipur, he will handle menu engineering, revenue management, staff and operations management, and event curation along with his team. He is a great leader who believes in building empowered teams and being a hands-on manager. He is set to be a valuable addition to the team at Raffles Udaipur in his new role.
Hyatt Centric MG Road Bangalore has announced the appointment of a new Food & Beverage Manager.
Vinoth Kumar R brings with him close to 2 decades of experience in the hospitality industry.
Having worked with brands such as Holiday Inn Racecourse Bangalore, Le Meridien Coimbatore; Feathers hotel Chennai and Park Hyatt Chennai, Vinoth has unmatched experience and expertise in food and beverage.
In his current role, Vinoth will be focusing on maximizing the F&B revenue, introducing new F&B concepts and elevating the guest dining experience.
Besides work, Vinoth likes playing cricket and loves to travel.
Created to connect guests to the heart of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery so they never miss a moment of adventure.
The award-winning luxury hotel in the heart of the garden city, JW Marriott Bengaluru, has appointed Ajish Menon as the Executive Assistance Manager, Food & Beverage.
Ajish will oversee the Food and Beverage operations of the hotel.
“We are thrilled to welcome Ajish Menon to the team. His distinguished experience with deep insight of dinning and events from across the world will help maintain the high standards of quality and service that are anticipated by our guests during every visit. We are confident Ajish will further elevate the brands’ reputation of culinary excellence,” said Gaurav Sinha, Hotel Manager of JW Marriott Bengaluru.
Bringing his expertise to the table, Ajish will be responsible for ensuring distinctive guest experience, innovative menu planning, smooth functioning of mega banqueting events, vendor management and more.
Ajish boasts of an impressive background with over 18 years of experience in luxury Food and Beverage hospitality chains. He previously served as the head of Food and Beverage Operations at Marriott Kochi. Prior to that, Ajish garnered a wealth of fine dine, in- room dining and managerial experience from his years of working with eminent hospitality brands in India and Internationally, such as JW Marriott Cairo, The Leela Ambience Gurugram, The Dusit Deverana &D2, The Kempinski New Delhi, The Leela Palaces, Hotels and Resorts and The Oberoi Group.
Hyatt Centric MG Road Bangalore has appointed Shyamkrishnan A, as the new Cluster Revenue Manager.
Shyamkrishnan will be responsible for two of the brand’s iconic properties in Karnataka - Hyatt Centric MG Road Bangalore and Hyatt Palace Hampi.
Over the course of his 14 year career, ShyamKrishnan has led successful revenue strategies for eminent hospitality brands such as Babylon Rotana, Gevora Hotels (Tallest Hotel in the world) in Dubai, Grand Excelsior Hotel Dubai, Hilton Garden Inn Trivandrum, Hyatt Regency Ahmedabad and Vivanta by Taj Trivandrum.
“Hyatt is a brand that is very close to my heart and this is my second stint with the group. I have always admired the progressive culture of the brand in encouraging its team to implement fresh ideas and strategies. I am excited to bring in my knowledge and experience earned through the years working with revenue generation teams across some of the finest hotels in India and the Middle East,” he shared.
In his new role, Shyamkrishnan will be responsible for driving both strategic and tactical initiatives for maximising revenue growth for the properties. He will work closely with various teams in determining pricing strategy, creating striking promotions and identifying new business opportunities focusing on the overall revenue generation.
Shyamkrishnan is a graduate in Hotel management from Munnar Catering College and after completing his Masters in Tourism Management from Tourism Management Institute of Singapore, he embarked on his professional journey in hospitality.
Outside of his work, Shyamkrishnan is a football buff and an ardent Sci-fi fan.
Lite Bite Foods Group is looking to raise about Rs 250 crore funds from private equity firms. It eyes to make its airport franchise business a separate entity.
Lite Bite Foods is the food and beverage retail business led by Dabur Group Chairman Amit Burman. It is co-promoted by Burman and Rohit Aggarwal.
The group’s promoters are planning to dilute a minority stake in the retail foods business, which presently has an enterprise value of Rs 1,000-1,200 crore.
The official said, “Lite Bite Foods proposes to induct a private equity player into the retail business and has mandated investment bank KPMG to look for investors. Both the retail foods and airport businesses contribute equally to sales.”
Rohit Aggarwal stated, “We are looking forward to entering a new growth phase and see enormous potential to expand our overseas business.”
Odisha will be participating as a partner state in the upcoming mega international food and beverage show 'Indus Food 2019' to be held at India Exposition Mart, Greater Noida, Uttar Pradesh on January 14 and 15.
Jointly organized by Trade Promotion Council of India (TPCI) and Department of Commerce, Indus Food meet 2019 is an initiative to promote India as a strong exporter of food and beverage products to the world.
The mega food international event will be hosting over 600 prominent global buyers in the Food & Beverage industry from more than 60 countries.
Prafulla Samal, Odisha’s MSME Minister, said, "The main aim of this event is to have these buyers on board to increase their presence apart from sourcing new products from India, meet suppliers and develop new business relations with Indian exhibitors. It would be a great opportunity for the agri-exporters of Odisha to showcase our products to the prominent buyers of the world."
LN Gupta, Additional Chief Secretary, MSME, has stated that as a "partner state", Odisha will set up its own pavilion with 30 exhibitors showcasing various processed food items of Odisha such as spices, cashew, confectionery items, processed agro-food and others.
US based spirit maker Sazerac has completed its two-part acquisition of a significant minority stake in John Distilleries Pvt Ltd (JDPL).
Sazerac has acquired 20% stake that private equity investor Gaja Capital still held at a valuation of 1,000 crore, reported ET.
Gaja Capital founder and managing partner Gopal Jain confirmed the development but declined to disclose details.
Sazerac acquired a 23% stake in John Distilleries from Gaja Capital in October last year, marking its entry into India. Paul John, chairman and managing director at John Distilleries, holds the remaining 57% stake.
Gaja Capital, which invested about 75 crore in John Distilleries in 2011-2013, has made a fivefold return through the exit, added the media report.
Sazerac is the second-largest family-owned spirits company in the US. The group owns brands like Buffalo Trace Bourbon, EH Taylor Bourbon, Fireball, Pappy Van Winkle Bourbon and Southern Comfort.
टाटा ग्लोबल बेवरेजिस (टीजीबीएल) अपनी संगठनात्मक संरचना को पुन: व्यवस्थित कर रहा है और भारत में ज्यादा गतिविधियाँ बढ़ा रहा है। कोलकाता में टाटा कंसल्टेंसी सर्विसेज की प्रबंधित सेवाओं के लिए कंपनी ने भारत, ब्रिटेन, अमेरिका, कनाडा और ऑस्ट्रेलिया सहित विभिन्न क्षेत्रों में वैश्विक सूचना प्रणाली, मानव संसाधन, वित्त और वाणिज्यिक जैसे कुछ संचालनों को स्थानांतरित कर दिया है।
कंपनी का निर्णय व्यवसाय प्रबंधकों को मुख्य गतिविधियों पर ध्यान केंद्रित करने, चपलता लाने और तेजी से निर्णय लेने में मदद करेगा। टाटा केमिकल्स फर्म ग्रुप के साथ संभावित विलय से, टीजीबीएल भारत में सबसे बड़ी एफएमसीजी कंपनियों में से एक बनना चाहता है।
टीजीबीएल के प्रवक्ता ने कहा, "2018-19 के अंत तक ट्रांजीशन प्रक्रिया पूरी होने की उम्मीद है। यह हमारे व्यापार प्रबंधकों को पूरी तरह से कोर बिजनेस गतिविधियों, विकास और विस्तार पर ध्यान केंद्रित करने में सक्षम करेगा।"
टाटा समूह के अध्यक्ष एन चंद्रशेखरन ने कहा है कि कंपनी का ध्यान नुकसान उठा रही सहायक कंपनियों से बाहर निकलकर भारत में अपने कारोबार को बढ़ाने के लिए होगा। भारतीय बाजार का कंपनी के कारोबार में 45% का योगदान है।
Tata Global Beverages (TGBL) is rearranging its organisational structure and moving more activities to India. The company has moved some of its operations such as global information systems, HR, finance and commercial in various regions including India, UK, US, Canada and Australia, to the managed services of Tata Consultancy Services in Kolkata.
The company’s decision will help the business managers to focus on core activities, bring in agility and spur faster decision-making. With a possible merger with group firm Tata Chemicals, TGBL seeks to become one of the largest FMCG companies in India.
TGBL’s spokesperson said, “The transition process is expected to be completed by the end of 2018-19. It will enable our business managers to wholly concentrate on core business activities, growth and expansion.”
N Chandrasekaran, Chairman of Tata Group, has said that the company's focus would be to scale up its businesses within India while exiting loss-making subsidiaries. The Indian market contributes 45% to the company's business.
After the successful launch of HAPPY by Thirsty, an European lager, specially brewed to be uplifting, balanced and refreshing, Thirsty Beers has come up with their second product , Thirsty SIMONA, a more traditional German Hefeweizen for an evolved palate.
Brewed and bottled in Bosnia & Herzegovina, Thirsty SIMONA is a premium wheat beer offering, developed by Alex Barlow, their UK brewmaster and brewed using pure wheat malts and live yeast.
Inspired by the 1920’s heiress, a lady of grace, a grand hostess whose party never ends. Frenetic dancing, polished floors, the perfect rift from the jazz quartet. And then suddenly the crowd parts as if by magic, and you see her.
Alluring, Smooth, Spicy and Unattainable. The bear can be best illustrated in “As you follow her through the night, you know you’ll always be thirsty.”
Angel network platform Venture Catalysts has facilitated an undisclosed amount of investment in food tech startup The Bohri Kitchen. The seed round in the specialised cuisine startup has seen participation from Anuj Puri of Anarock Consultants, Abhishek Agarwal of Rockstud Capital, Anirudh Damani of Artha India Ventures, F&B veteran Riyaaz Amlani and food chef Rahul Akerkar amongst others.
Started by Munaf Kapadia and his mother in 2014, The Bohri Kitchen offers dishes that are unique to the Dawoodi Bohra community to food connoisseurs through a home dining experience. The start-up makes available legacy family recipes to specialised small groups of gastronomes.
Munaf Kapadia, Founder & CEO, The Bohri Kitchen said “When I first thought of the idea that would materialise into The Bohri Kitchen, I was confident of the viability of such a concept in the market. The response that we’ve had so far has just strengthened that belief. A former Googler, Kapadia is the recipient of the title of Forbes ‘30 under 30’ for creating The Bohri Kitchen (TBK).
Anuj Puri, Chairman of Anarock Consultants who is an investor in the company said “The brand has grown from strength to strength, setting up a delivery kitchen and slowly expanding into the restaurant vertical as well. We are confident that TBK will continue to set new benchmarks in the experiential dining space and garner exponential success.
Through this investment round, Kapadia is also looking to widen the reach of TBK by hiring more skilled workers to help standardise the menus along with his mother.
Yoga guru Ramdev-led Patanjali group signed MoU with the Telangana government for setting up a "large" food park in the state.
TRS Lok Sabha member from Nizamabad K Kavitha along with government officials met Patanjali s top management at Haridwar, Uttarakhand, and explained them the state newly launched food processing policy.
The discussions concluded by signing an MoU between Managing Director of Patanjali Acharya Balkrishna and Managing Director of TSIIC (Telangana State Industrial Infrastructure Corp) E V Narsimha Reddy.
The agreement was signed in the presence in Ramdev, who founded the domestic FMCG major over a decade ago.
The group had earlier committed an overall investment of more than Rs 10,000 crore countrywide at the global food processing fair, 'World Food India', organised in New Delhi.
State Official said in statement “The Telangana team highlighted the bountiful availability of raw material such as turmeric, chillies, maize and soybean (in Telangana). Further, procurement opportunities for citrus fruits and other commodities were also discussed for various Patanjali products. Under the MoU, the Haridwar-headquartered FMCG group committed to set up a "large food park" in the state. The proposed park could consist of units for edible oil, fruit pulp and spices processing. The group also expressed interest in developing indigenous seed varieties and animal feed value chain in Telangana.”
Makers of hand-crafted snacks Gulabs Snacks and Savories has partnered with Madras Coffee House to offer it’s specially made snacks at its outlets.
Company said in a statement “Under the tie-up, Gulabs would offer 'Moongadi Khakhras' at 25 outlets of Madras Coffee House in Chennai and New Delhi.
Gulabs Vice President, Sales marketing, ruchika Gupta said “Partnering with Madras Coffee House is a strategic move to be accessible to more consumers via multiple. We have specially packaged Moongadi Khakhras for Madras Coffee House, and it is available as pack of two pieces”.
Madras Coffee House, general Manager, K kannan said “We are excited to partner with Gulabs and provide a new different and innovative snack companion to coffee because of its dash of spiciness”.
Each pack is priced at Rs 30 for two pieces and also vacuum packed to maintain freshness and shelf life.
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