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FeaturesInside the unit economics of an 18-seat tasting-menu restaurant in Mumbai
A spreadsheet anatomy of one of India’s smallest fine-dining rooms — what the food costs, what the rent eats, and where the margin actually comes from.
FeaturesTier-2 India is finally eating fine dining — and the chefs are local
Lucknow, Indore, Coimbatore and Visakhapatnam are seeing a wave of chef-led, ticketed-menu restaurants. The interesting part: the chefs are mostly hometown returners.
NewsKarnataka carves out cloud-kitchen zoning in new urban food policy
Bengaluru, Mysuru and Mangaluru get explicit cloud-kitchen land-use categories under Karnataka’s 2026 urban food policy, ending years of ambiguity for operators.
NewsHospitality hiring index up 14% YoY — first sustained recovery since 2024
Naukri’s Hospitality Index shows the strongest Q1 since the pandemic correction, led by tier-2 hotel openings and rebounding airline catering demand.
NewsFSSAI tightens front-of-pack nutrition labelling for ready-to-eat meals
New rules require salt, sugar and saturated-fat warnings on the front of all packaged ready-to-eat meals from October 2026, with cloud kitchens not exempt.
NewsAahar 2026 returns to Bharat Mandapam with focus on sustainable packaging
India's biggest hospitality trade show announces a dedicated hall for compostable and reusable packaging, plus a new Chef Innovation Pavilion.
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