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.