From Chai to Chains: How India’s F&B Brands Are Scaling—and What the Rest of Us Can Learn
India’s F&B scene is scaling at speed — from chai cafés to vada pav chains and casual dining brands like KCCO. The secret? Simplicity, culture, and engineered operations that can handle 500 covers in a single lunch hour.
From Facility to Destination: Why Hotel Restaurants Must Dare to Be More
Most hotel restaurants play it safe — menus, branding, design. But “safe” often means invisible. True success comes when hotels dare to think like restaurateurs, turning restaurants into destinations that locals seek out and guests remember long after checkout.
The Lab-Produced Duck Dilemma: Science, Soul, and the Future of Fine Dining
Lab-grown duck is moving from labs into fine dining kitchens. On paper, it promises sustainability and consistency. In reality, it raises deeper questions: can science replace provenance, and will guests pay luxury prices for proteins grown in a lab? Explore the dilemma of science vs soul in the future of hospitality.
The ROI of Pre-Opening Planning
Opening a restaurant isn’t about launch-day buzz. It’s about laying systems, training, and design foundations that drive profitability for years to come.