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

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.  

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.

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.

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.”

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."

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.

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.

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.

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.

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।'

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.

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."

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.

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."

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.

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.

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।  

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."

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.

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.”

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%.

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.

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

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."

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."

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.

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.

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.

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.

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."

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.

McDonald's Corp smashed analyst expectations for quarterly same-restaurant sales as the launch of all-day breakfasts proved a hit with diners in the United States and demand continued to recover in China, reported Reuters.

The performance adds fuel to McDonald's revival, after the chain had seen its US sales fall for two years up to the third quarter of 2015 following a series of missteps under former chief executive Don Thompson, who left the world's biggest restaurant chain last year.

"Once upon a time, under previous leadership, it seemed like McDonald's became a less nimble company where it took a really long time to roll out new products and innovations," said Morningstar analyst RJ Hottovy.

New Chief Executive Steve Easterbrook implemented a turnaround plan last year that involved making the menu simpler, improving service times and raising worker wages.

McDonald's also launched all-day breakfasts in October in the United States, a move aimed at countering increasing competition from chains such as Wendy's Co, Starbucks Corp and Burger King.

"All-day breakfast positions us to regain market share we had given up in recent years," Easterbrook said on a post-earnings conference call, adding it would take at least six more months of positive sales to cement a more sustained turnaround.

Sales at US outlets open at least 13 months rose 5.7 per cent in the quarter ended December 31 - the best quarterly growth in nearly four years and far ahead of forecasts of 2.7 per cent. Shares rose 3 per cent to a record of $121.90 on Monday.

In China, where McDonald's and rival Yum Brands Inc are still recovering from a July 2014 food safety scandal, same-store sales rose 4 per cent, the second straight quarter of growth after four quarters of falling sales.

Though, the growth was slower than the 26.8 per cent jump in the July-September quarter, when sales ticked up sharply against a steep drop in the same period in 2014 immediately following the food scare at key supplier OSI Group.

"It's back to par rather than getting ahead too much, but it's good for them to see stable sales," said Ben Cavender, Shanghai-based principal at China Market Research Group.

He added it would be tough for the firm to re-ignite the kind of rapid growth it enjoyed before 2012, as Chinese diners now had far greater choice and often looked for more healthy options.

Globally, McDonald's same-restaurant sales rose 5 per cent, above the 3.2 per cent expected by analysts polled by research firm Consensus Metrix. Fourth-quarter net income rose 9.9 per cent to $1.21 billion, or $1.31 per share, on revenue of $6.34 billion, handily beating analysts' estimates.

According to Coffee Board, coffee production is expected to increase by 25,000 tonnes during this financial year to reach 3, 80,600 tonnes; of which 1 lakh tonnes will be Robusta and the rest will be Arabica variety.

"This is a good year for coffee production, which is expected to be 3, 80,600 tonnes. Of this, Robusta will be 1 lakh tonnes and rest will be under Arabica," said Coffee Board of India Chairman Leena Nair, who was here for the 5-day India International Coffee Festival.

She said the Coffee Board will work towards strengthening high-value export markets like the European Union, the US, Canada, Japan, Australia, New Zealand, South Korea and Scandinavian countries, reported PTI.

The domestic consumption is also growing by five to six per cent annually since 2000, mostly due to the coming up of a large number of coffee bars and cafes, she added.

"Coffee is a versatile beverage. Internationally, coffee has transcended beyond levels in the last few years. India for the last decade has recorded a robust consumption rate of 5-6 per cent, it is yet to catch up with the refined consumption habits of the sophisticated coffee markets," she added.

It is heartening to note that about 35 per cent of the Indian Coffee Exports in the year 2014-15 is due to value-added products, she pointed.

This can open up many investment opportunities in the sector, she said, adding that the 12th Plan has a comprehensive avenue, through which subsidies can also be availed for export of high-value green coffee too far off destinations and value-added coffee as India brand.

McDonald, the fast-food giant will unveil new packaging initially roll out in the US this month before expanding worldwide to over 36,000 restaurants throughout 2016.

The company’s said the new look is simple, fresh and consistent with a modern and progressive burger company. Added to this is the more visible branding on the packs, with bigger typefaces taking up more space on the bags and cups.

It's the first time the company is touching the well recognized white and red packaging in about three years, though the Happy Meal did get a new mascot in 2014.

Along with the new design, McDonald’s is focusing more on its environmental impact. By 2020, the company hopes to use exclusively recycling or certified materials for its packaging.

“McDonald’s is a fun and modern brand and this was a progressive way to turn our packaging into art and support a community where fashion is an expression,” Matt Biespiel, senior director of global marketing, said. Not everyone is on board with Biespiel’s vision.

For Scott Rothbort, chief market strategist for the Stillman School of Business at Seton Hall University and a money manager who has dealt with investing in the brand, the packaging redesign seems like “a colossal waste of money.” “Packaging is important when you put products on a shelf. McDonald’s does not put products on a shelf,” Rothbort tells Newsweek.

He further says, “A good deal of the products are eaten in the restaurant or in a car, or taken home. Changing the actual packaging has negligible impact, if any, and certainly isn’t worth the money. They need to invest in their menu. I don’t think the packaging is going to benefit them.”

While the packaging might be contentious, everyone seems to be eating up McDonald’s recent all-day breakfast idea, regardless of what it comes wrapped in.

MobiKwik, mobile wallet company has introduced 'Bill Push', which is being billed as the next big innovation in offline mobile payments space, reported Business Line.

This new mechanism which is being rolled out in dine-in restaurants and retail chains across India -- is a significant level up from the current SMS/OTP approach launched earlier by MobiKwik with Big Bazaar, Cafe Coffee Day and Archies etc.

"Bill Push is going to improve payment experience for customers as it provides an enhanced value proposition", said Bipin Preet Singh, Founder and Chief Executive Officer, MobKwik.

This mechanism is introduced initially in few dine-in restaurants in the Capital and would soon extend it to Big Bazaar and other retail chains, Bipin Preet Singh said.

Elaborating on the new payment mechanism with an example, Bipin said one time password (OTP) or SMS will no longer be required for processing payments. In the case of dine-in restaurants, the diner mentions he/she wants to pay with MobiKwik and passes his/ her mobile number (registered with MobiKwik) to waiter/manager. The waiter/manager enters it in the POS machine. The diner then gets the complete bill pushed to MobiKwik app as a standalone notification.

Bipin said that the user would have to just click on 'Pay Bill' tab on the notification and the bill is instantly paid.

While the OTP process takes anywhere between 10-15 seconds and is fast by itself, 'Bill Push' payments can now happen within five seconds.

There is an added benefit for the customers of the entire Bill saved in smart phones for safe keep and reference at a later time.

"We often tend to misplace paper-based bills. This 'Bill Push' will address that challenge", Bipin said.

Foodpanda, online food ordering platform has tied up with Hyderabad-based Paradise, the largest Biryani house in South India. Started in 1953 as a modest cafe, Paradise now has nine outlets in Hyderabad and three in Bangalore.

This partnership will enable customers to now order Paradise Biryani on-line apart from other cuisines prepared by them. It is the first time that Paradise has entered the e-commerce space.

"We are extremely happy to announce our partnership with Paradise. We are working hard to ensure that we partner with restaurants that offer our customers with a smooth and seamless order processing and a great delivery experience. With this tie-up our customers can now order Paradise's range of cuisines at their homes and offices," said Saurabh Kochhar CEO of foodpanda.

Sameer Bhasin, Paradise COO said their association will enable the restaurant to reach out to a larger audience. "Also, foodpanda's focus on customers and service delivery has encouraged us to tread on the e-commerce path," he stated.

Food trucks are a Bengaluru phenomenon. For a city crazy about food, it is another stop for a treat. When the Food Truck and Music Festival were held in the city in December, it drew such an enormous crowd that the trucks ran out of food twice, reported ET.

"Once there was a customer from Pune who said he came here just to eat beef. We were baffled," says Leoma D'Souza, co-founder of the SWAT (Serving With A Twist) truck.

While the number of food trucks in the city grew from two in 2014 to 16 presently, at least eight more shut shop in the past six months alone.

Food truck owners believe in the-more-the-merrier principle. "Some places become recognisable food hotspots, so more people come," says D'Souza.

Food trucks do not have a legal provision to function (not just in Bengaluru but anywhere else in India). Many of them operate with a food industry licence that does not permit them to cook or sell on the road.

"There is a lacuna in the law," says Subham Kar Chaudhury, who started The Food Truck Association (TFTA) last year. They are working on a legal framework that will empower food trucks and eliminate the numerous uncertainties they face presently. "Invariably, it now runs on temporary agreements and bribing," says Rakesh Pathi, who runs Food Springs, a truck which serves Chinese cuisine in South Bengaluru.

The day the traffic police officer or the beat officer is transferred, their safety net is gone and they may be asked to move or even worse, their equipment and truck may be seized.

Recently, food trucks were banned from 27th Main in HSR Layout, once a haven for these kitchens-on wheels. In this business, it is crucial trucks are spotted in the same place every day. "If I move without notice, I might have lost my customer for good," says Rahul Nair, The Bite Club.

"We get bullied by local groups, sometimes auto rickshaw drivers, asking for a chanda," he says. Typically, operating on small margins and regularly harassed for their non-legality, most food trucks may move to catering for private parties and concerts.

Nevertheless, the TFTA is up for the task and is now in talks with the city's Urban Planning Committee to suggest solutions- Food trucks should be given a single-window licence and allowed to function in fixed areas. "People here love us. They have been chasing down the trucks. We only need to tackle the legal-side now," Das of Fuel Up, says.

The Central government is set to kick-start consultations on a proposed law that will enable restaurants, malls, theatres and local markets to remain open round-the-clock, levelling the playing field between brick-and-mortar retailers and online sellers.

The labour ministry will hold the first round of tripartite consultations with trade unions, employers and state representatives on Tuesday i.e. 5th Jan’15 to elicit the views of all stakeholders on the draft Shop and Establishment Act that it has prepared. This will be a model central Act, which will be advisory in nature, not binding on states.

The labour ministry has been working on a model central law that would allow brick-and-mortar stores as well as the entertainment industry to operate 24×7.

Under the existing state laws, shops are required to close on a specified day. There is no provision for shops to remain open 24×7 either, so malls and restaurants close at midnight and local markets even earlier generally.

RI Bureau

Zomato the restaurant discovery and food ordering app, has introduced New Year's Eve themed Collections across Delhi-NCR, Mumbai, Bengaluru, Pune, Kolkata, Chennai, Hyderabad, Goa and Chandigarh will help people mark the arrival of 2016 with some of the best parties.

The Collections carry information of the parties happening in restaurants and hotels in 9 cities in the country. Each of the event listings are linked to the restaurants page on Zomato to ease the decision making process.

Zomato introduced the Collections feature in May 2014 and has since helped millions of its users discover great places to eat at. With the Collections feature, Zomato turned popular theme-based searches into bite-sized lists of restaurants that address specific use-cases. Collections on Zomato cover everything from Romantic Dining to Late Nighters, Breakfast Places, Pet-Friendly Restaurants, and many more.

“Figuring out where to go on New Year's Eve can be an extremely daunting task. Through these curated Collections we want to provide the locals with the best options in the city to end the year on a good note. Based on the response to our NYE Collections last year, we extended the Collections beyond Delhi, Mumbai, Bangalore, Pune to cover more cities like Kolkata, Chennai, Hyderabad, Goa and Chandigarh as well this year,” said Pramod Rao, SVP Growth, Zomato.

Recently, Zomato has also introduced a host of new features and performance improvements to make its search as well as online ordering experience even better. Zomato also introduced custom Collections which let the users create their own Collections which they can share with their friends and followers.

Burger King restaurants introduce the Flame Grilled Chicken Burger for a limited time. As chicken burgers grow in popularity, Burger King Restaurants now offer guests their own unique take on the trend.

The Burger King brand has been flame-grilling great tasting burgers since its first restaurant opened in 1954 and now brings over 60 years of grilling expertise to the chicken burger with this new launch.

The Flame Grilled Chicken Burger features a juicy flame-grilled chicken burger patty topped with ripe tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles and sliced white onions on a soft toasted brioche style bun.

"We’ve never seen more interest in chicken burgers than we do today, so we’re excited to now offer them to guests everywhere," said Eric Hirschhorn, Chief Marketing Officer, North America, for the Burger King brand. "Our guests tell us they love the taste of our burgers because we fire grill them over an open flame, so now we’re taking what we do best and applying it to a burger made of chicken.”

The Flame Grilled Chicken Burger will be available for a suggested price of $3.79 also as part of the two for $5 menu alongside the Big King Sandwich, Extra Long Cheeseburger, Original Chicken Sandwich and Big Fish Sandwich in participating restaurants.