Rebel Foods Introduces QuickiES, a 15-Min Food Delivery Service in Mumbai

Bengaluru Marriott Hotel Whitefield has appointed Sujit Kumar Giri as its new Food and Beverage Manager. With over 15 years of experience in the hospitality sector, he brings expertise in operations, strategic planning, and leadership to his new role.

Sujit began his career in 2008 as a Trainee Captain at GRT Grand, Chennai. He later joined Taj Lands’ End, Mumbai, where he progressed from Butler to Assistant Trainee Restaurant Manager, gaining experience in luxury guest services and lounge operations. At The Leela Mumbai, he played a key role as Assistant Restaurant Manager at Citrus Coffee Shop, focusing on service excellence and operational efficiency.

His association with Marriott International began in 2018 at JW Marriott Mumbai Sahar, where he contributed in various roles, including Assistant Restaurant Manager at JW Café and Romano’s, In-Room Dining Manager, Banquet Operations Manager, and Assistant Food and Beverage Manager. His tenure was marked by innovations in service delivery, banquet planning, and guest experience enhancement.

In his new position, Sujit will oversee F&B operations, develop dining experiences, and implement industry standards to strengthen the hotel's culinary offerings. His expertise in guest engagement, team leadership, and operational strategy is expected to drive the hotel’s food and beverage services.

Vivek Sharma, General Manager of Bengaluru Marriott Hotel Whitefield stated, "We are thrilled to welcome Sujit to our leadership team. His remarkable journey in hospitality, coupled with his passion for service excellence, makes him an invaluable asset. We are confident that his strategic approach and deep industry knowledge will propel our F&B offerings to new heights."

With this appointment, Bengaluru Marriott Hotel Whitefield looks to further enhance its hospitality services under Sujit’s leadership.

Jubilant FoodWorks Limited has announced its financial results for the nine months and quarter ending December 31, 2024, highlighting growth in revenue, store expansions, and digital engagement.

9M FY25 Performance

• System Sales: Rs. 69,168 million
• Revenue: Rs. 60,385 million, up 48.0% YoY
• EBITDA: Rs. 11,837 million, an increase of 42.1% YoY
• Store Expansion: 269 net new stores, bringing the total to 3,260

The company’s profit after tax before exceptional items stood at Rs. 1,830 million, with a 3.0% margin. EBITDA margin was reported at 19.6%, down by 81 basis points.

DP Eurasia, which operates in Turkey, Azerbaijan, and Georgia, recorded revenue of Rs. 14,262 million, with an EBITDA margin of 23.0% and a PAT margin of 7.2%.

Q3 FY25 Performance

• System Sales: Rs. 24,084 million
• Revenue: Rs. 21,508 million, up 56.1% YoY
• EBITDA: Rs. 4,020 million, an increase of 43.5% YoY
• Store Expansion: 130 net new stores (India: 67, Turkey: 61, Bangladesh: 2)

The company reported a profit after tax before exceptional items of Rs. 506 million, with a 2.4% margin. EBITDA margin stood at 18.7%, lower by 163 basis points.

Domino’s India Performance

• Revenue Growth: 18.3%, driven by a 33.8% increase in order volume
• Delivery Revenue: Up 29.7%, now contributing 71.4% of total sales
• LFL Growth: 12.5%, led by 24.7% growth in the delivery segment
• Store Expansion: 60 new outlets, entering 19 new cities, bringing the network to 2,139 stores across 466 cities

Digital Engagement:

• Monthly Active Users (App): 13.7 million, up 30.5% YoY
• App Installs: 11.7 million, up 28.6% YoY
• Loyalty Program Membership: 30.8 million, up 43.3% YoY

India Segment Update
Revenue from operations in India reached Rs. 16,111 million, growing 18.9%, driven by Domino’s 18.3% revenue increase. Domino’s LFL growth stood at 12.5%, with delivery LFL at 24.7%. EBITDA for the segment was Rs. 3,128 million, with a 19.4% margin. The company added 67 net stores across brands in India, ending the period with 2,266 outlets.

International Segment Update

• DP Eurasia: System sales reached Rs. 7,544 million. Revenue was Rs. 5,044 million, up 9.5% quarter-on-quarter, with an EBITDA margin of 18.3% and a PAT margin of 2.4%.
• Sri Lanka: Revenue increased by 65.4% YoY, driven by same-store sales growth. Initiatives such as store relocations, new product launches, and marketing strategies contributed to this performance.
• Bangladesh: Revenue stood at Rs. 173 million, marking a 38.6% increase.
• Store Expansion: 63 net new stores were added across international markets, bringing the total network to 994 stores.

Shyam S. Bhartia, Chairman, and Hari S. Bhartia, Co-Chairman of Jubilant FoodWorks stated, "Q3 FY25 was a defining quarter for the company. This success underscores the strength of our strategy and our team's dedication. We remain focused on further strengthening Domino’s, enhancing the customer experience, and accelerating the path to profitability for our emerging brands. We are confident that our customer-centric approach and investments in technology and innovation will continue to drive sustainable, profitable growth.”

Sameer Khetarpal, CEO and MD, Jubilant FoodWorks added, "This is a quarter of new highs—not only in revenue but also in same-store sales growth, store expansion, app traffic, app conversion, customer loyalty, new customer acquisition, and highest absolute EBITDA. We remain focused on building platforms and accelerating our prowess as a food-tech company."

Jubilant FoodWorks continues to strengthen its presence in India and international markets, leveraging digital engagement, store expansion, and strategic initiatives to drive growth.

Devyani International Ltd (DIL), the largest franchisee of Yum Brands in India, reported a consolidated net loss of Rs 7.65 crore for the third quarter ending December 2024, citing increased expenses and higher tax liabilities. The company had recorded a net profit of Rs 5.07 crore during the same period last year, according to a regulatory filing.  

The company, which operates KFC, Pizza Hut, and Costa Coffee in India, posted consolidated revenue of Rs 1,294.4 crore for the quarter, up from Rs 843.13 crore in the corresponding quarter of the previous fiscal year. However, total expenses rose significantly to Rs 1,294.84 crore, compared to Rs 838.06 crore in the same quarter last year. Tax expenses also increased to Rs 16.17 crore from Rs 4.61 crore in the year-ago period.  

DIL Non-Executive Chairman Ravi Jaipuria noted that while the company’s revenue grew 53.5 percent year-on-year, there was "slightly better margin performance because of better SSSG (same-store sales growth) and certain fresh cost optimisation measures."  

Jaipuria also highlighted that DIL has met its store expansion targets, surpassing 2,000 outlets across all brands and geographies during the quarter, ahead of its initial projections. 

SMOOR, a leading luxury confectionery brand in India, has announced a collaboration with Hangyo Ice Creams, blending their expertise in premium chocolates with Hangyo’s ice cream craftsmanship. This partnership introduces a selection of gourmet ice cream flavors, set to elevate the dessert market in India.

The collaboration features a variety of indulgent flavors, including Black Gold Chocolate, Roasted Almond with Coffee, Dry Fruits, Salted Caramel, and Vanilla Bean. These flavors will be available in 100 ml and 500 ml takeaway containers, catering to both individual and group consumption.

As part of the launch, SMOOR stores will feature a co-branded fridge showcasing these new ice cream offerings. This collaboration is expected to appeal to patrons of both brands, creating a seamless blend of premium chocolates and ice cream.

"We are thrilled to partner with Hangyo Ice Creams to bring our customers a new dimension of indulgence. This collaboration allows us to extend our commitment to quality and innovation into the ice cream category, offering our patrons an even more comprehensive luxury dessert experience," said Vimal Sharma, Founder and CEO of SMOOR.

To promote the launch, SMOOR will host in-store events, where staff will wear co-branded aprons and offer free new ice cream flavors tastings, allowing customers to experience the unique creations firsthand.

Sankeern Pai, Business Development Head at Hangyo Ice Creams added, "This partnership is aimed at creating a new dessert culture that bridges the gap between traditional ice cream and gourmet chocolate experiences. We invite customers to explore a whole new world of flavors and textures."

This collaboration marks a significant step for both SMOOR and Hangyo Ice Creams in their efforts to provide premium dessert options, setting a new benchmark in India’s luxury dessert market. By combining their strengths, the brands offer customers a unique, elevated ice cream experience.

In a groundbreaking move for the restaurant industry, Gigi Bombay, a restaurant by Chrome Asia Hospitality, has launched a new cocktail program through a digital ad film featuring actor Jim Sarbh. This innovative campaign highlights Sarbh's playful take on cocktails while showcasing the best offerings from Gigi Bombay’s new menu. This initiative reflects the evolving tastes of the Indian retail and F&B market, where interest in sophisticated cocktails is rising.

As Indian consumers become more adventurous with their beverage choices, the demand for refined cocktail experiences grows. Recognizing this trend, Gigi Bombay introduced its new cocktail program, which Jim Sarbh grandly launched at the restaurant. The program features signature cocktails and categorizes them into distinct historical eras, such as the Dawn of the Drinks, the Speakeasy era, and the Golden Age of cocktails. This thematic approach revives classic drinks from each era, now available for patrons to enjoy.

The digital film portrays Jim Sarbh as a self-proclaimed cocktail connoisseur, exploring and being amazed by each drink. The ad humorously demonstrates that Gigi’s cocktails cater to everyone, whether they are seasoned cocktail enthusiasts or casual drinkers.

Nikita Shahri, Co-Founder of Chrome Asia Hospitality said, "Gigi Bombay is one of our marquee restaurants, and we are always looking to unleash the best of our creativity here. To set the tone for our cocktail book launch, we couldn’t think of anyone but Jim Sarbh. His fun personality added to the quirk of the launch. With Gigi, we endeavor to elevate the cocktail offerings and offer a never seen before experience to all our patrons and this launch is yet another step in the same direction. This is just the beginning, and we’re looking at offering a top-notch cocktail experience with international takeovers and much more.”

Directed and conceptualized by Nikita Shahri, the video is produced by the creative agency Secret Sauce, further emphasizing Gigi Bombay's commitment to delivering an unparalleled cocktail experience. This launch signifies a significant step forward in India's retail and F&B landscape, setting new standards for creative beverage programs in the industry.

Imagine the perfect fried chicken: crispy, succulent, and utterly irresistible. After winning hearts in Bangalore and Mumbai, Nashville Fried Chicken has arrived in Hyderabad. Crafted by the culinary team at Massive Restaurants Pvt Ltd, known for Louis Burger and Slyce Pizza, this fried chicken experience is set to redefine your cravings. Nashville Fried Chicken stands out with its innovative approach to the classic dish. Unlike other brands, they let their fried chicken take center stage. 

Zorawar Kalra, Founder and MD of Massive Restaurants Pvt Ltd said, “Having seen the love from our Indian patrons towards Louis Burger, we are thrilled to bring the delightful flavors of Nashville Fried Chicken to Hyderabad. Our team has worked tirelessly to develop a menu that combines global culinary expertise with the authentic taste of fried chicken. Our goal is to satisfy fried chicken enthusiasts by offering a truly exceptional dining experience, from the comfort of their own homes."

The menu boasts a range of options, starting with the signature Fried Chicken Bucket available in flavors like Peri Peri, Chilli Garlic, Chilli Habanero, and Hot n Spicy. There’s also a variety of eight chicken tenders, including glazed options like BBQ, Teriyaki, Chipotle Lime, and Chili Habanero. For those seeking an extra punch, there are Hot n Spicy, Nashville Style, and Cluckin’ Hot Tenders. Burger lovers can enjoy the Nashville Style Fried Chicken Burger, complemented by spicy slaw and perfectly dusted with paprika.

Strategically serving customers through online platforms ensures convenience. Whether it's a lively house party, a game night, or a day on the couch, you can enjoy their delectable offerings in your home. Special packaging keeps the chicken crispy and delicious throughout delivery.

Nashville Fried Chicken promises to deliver the crunchiest, juiciest, and most delectable fried chicken every time. Fresh and mouthwatering, it arrives at your doorstep as crispy and delightful as if it just came out of the fryer. Nashville Fried Chicken invites all residents of Hyderabad to say, "It’s Clucking Good!" 

Mizu Izakaya, a prominent name in the hospitality sector, is set to collaborate with Cobbler and Crew. The event, scheduled for May 29th, will feature a unique partnership between Mizu Izakaya’s Head Mixologist, Avantika Malik, and Cobbler and Crew's talented mixologist, Aashie Bhatnagar, winner of the '2023 People's Choice Award'. Together, they aim to craft exquisite cocktails, blending their expertise to provide guests with a memorable drinking experience.

Founder and Director Vedant Malik and Head Chef and Co-founder Chef Lakhan Jethani of Mizu Izakaya expressed their enthusiasm for the collaboration. "Teaming up with Cobbler and Crew is an exhilarating adventure for us at Mizu. With Aashie joining Avantika in Mumbai, this collaboration is about pushing boundaries and creating unforgettable experiences together," said Malik. 

Avantika Malik, Head Mixologist of Mizu Izakaya, echoed the excitement. "Collaborating with Aashie from Cobbler and Crew is an exciting opportunity for me. We are set to blend our expertise and passion to create something truly extraordinary for our guests," she added.

This partnership between two top mixologists promises to bring innovative and delightful cocktail creations to the guests, making it an event not to be missed.

Andrea’s Bar and Brasserie, located in the bustling Khan Market, has undergone a transformation with a stylish new look and a menu inspired by the cosmopolitan dining scenes of New York, Paris, and London. Led by Andrea Aftab Pauro, the revamp focuses on contemporary design and a variety of small plates that bring together global flavors, offering a fresh dining experience in one of Delhi’s most vibrant neighborhoods.

The updated menu at Andrea’s Bar and Brasserie features innovative small plates that take guests on a culinary journey through different cultures. Highlights include Korean Chicken, Tropical Fruit Burrata, Wild Mushroom Fondue, Chicken Karaage, and Persian Lamb Kebabs. Pasta lovers can enjoy dishes like Chicken Fagottini Pasta, while seafood options include Dynamite Prawns, Norwegian Salmon, Kochi Bay Prawns, and Beer Batter Fish with Chips. Desserts such as Fresh Fruit Trifle and Chocolate Mousse provide a sweet conclusion to the meal.

The beverage menu has also been enhanced with a curated selection of global cocktails. Notable drinks include the Ishafan Rose, Jack Sparrow, Sun Downer, Tom Yum Cup, and Ginger Highball. Non-alcoholic options like the Virgin Guava Marry and Siam Watermelon Cooler are also available. Coffee enthusiasts can enjoy new additions like Cold Brew and Sparkling Orange Iced Americano.

Andrea Pauro, Founder of Andrea’s said, "Andrea's Bar and Brasserie is more than just a dining spot; it's a space where people can enjoy great food, feel beautiful, and engage in meaningful conversations. We want our guests to enjoy a journey through global cuisine while immersing themselves in the vibrant atmosphere of Khan Market.”

Born in Padova, Italy, Andrea Pauro comes from a family with deep roots in the hospitality industry. His education in hospitality and hotel management from prestigious institutions in the United States and Switzerland provided the foundation for his entrepreneurial journey. Pauro’s vision for Andrea’s Bar and Brasserie is driven by a passion for food, service, and creating extraordinary dining experiences.

With the revamped Andrea's Bar and Brasserie, Pauro aims to offer a unique culinary destination that combines sophistication with innovation. The focus on small plates and global cuisine is about more than just changing the menu; it’s about creating an ambiance that captivates and delights even the most discerning diners.

Novotel Goa Resort & Spa, situated Goa introduces Deb Nabajit as the Food & Beverage Manager.

Bringing over 15 years of experience, including contributing to the pre-opening phase of Novotel Goa Resort & Spa, Deb will now lead the food and beverage operations at the property.

With a deep understanding of guest needs, he aims to elevate dining experiences through creative initiatives.

“We are delighted to welcome Deb back to our team. His passion, expertise and commitment to delivering nothing less than the best align with our vision. Deb was instrumental in the pre-opening phase at NGRS, and we look forward to an excellent partnership and taking our immersive culinary experiences a notch higher for our guests.” said Ranju Singh, Complex General Manager, Novotel Goa Candolim.

Apart from crafting memorable culinary and service moments, Deb will focus on nurturing talent within the organization to ensure guests leave with lasting impressions.

“I am excited to be part of this amazing team again and I am thankful for the opportunity to scale the overall culinary experiences at Novotel Goa Resort & Spa. Goa is going through an interesting phase of experimental culinary and that gives us an impetus to innovate more and better. I look forward to continuing building on the momentum and developing exciting new menus for our discerning clients.” said Deb Nabaji.

Before joining Novotel Goa Resort & Spa, Deb worked with Radisson hotels and holds a BSCHM degree from Christ Academy Kolkata.

DoubleTree by Hilton Baani Square Gurugram has announced Ashish Tiwari's promotion to the role of Food & Beverage (F&B) Manager.

With an extensive background in hospitality and a history of outstanding performance, Tiwari's advancement symbolizes a strategic step towards enhancing the hotel's dining and beverage offerings.

Ashish’s extensive experience stems from his pivotal role within the DoubleTree by Hilton Baani Square family since January 2020.

Starting as the Events Sales Manager until October 2021, he demonstrated unwavering dedication.

In November 2021, Ashish transitioned to Assistant F&B Manager at the property, highlighting his steadfast commitment to excellence and leadership in F&B management.

Ashish is a graduate of SAMS Institute of Hotel Management in Varanasi, credits his educational background and practical experience as crucial elements that have shaped his thriving career.

As the new F&B Manager, Ashish is focused on fostering innovation, delivering outstanding guest experiences, and enhancing the culinary offerings at DoubleTree by Hilton Baani Square, Gurugram.

Haldiram’s Nagpur introduced its premium chocolate line 'Cocobay' to the market.

It is manufactured and promoted by the Haldirams Nagpur Group; Cocobay has superior quality, utilizing exclusively authentic cocoa and global ingredients.

Cocobay presents a distinctive fusion of fruity notes with subtle spice blends tailored to suit the Indian taste.

The product range includes specially designed fruit and spice-infused variations such as Rochers, Rocks, Premium Bars, Cigars, Discs, Coins, Bricks, Squares, Hearts, and buttons.

Varieties like Hazelnut, Caramel, Cranberry, Orange peel, Dark Almond, Green Tea, Chili Guava, and Crunchy Lemon offer a fruity, velvety taste.

“Our product is well placed in the said category with right price points and offering.  Being into F&B business for decades now, we understand the market nuances well and have optimized on our reach in terms of markets, production facilities and the expertise we hold in this category. We see this brand contributing significantly towards the overall portfolio of Haldiram’s Nagpur group. The Cocobay range will be initially available at all premium Haldirams stores and the Cocobay website as of now.” said Avin Agarwal, Director, Haldirams Foods International Pvt. Ltd.  

Each Cocobay product embodies Indian taste preferences, presenting an exclusive array of premium chocolates rich in diverse flavors, accompanied by fruity hints.

Product is priced from Rs. 150 onwards, Cocobay chocolates will be accessible at all premium Haldiram’s outlets across Mumbai, Nagpur, Bangalore, Hyderabad, Chennai, Surat, Indore, Bhopal, and various regions within Maharashtra and Goa.

Fairmont Jaipur has announced the appointment of Shahnaaz Anjum as its Director of Food & Beverage.

She has a remarkable track record spanning more than 14 years in overseeing various facets of high-end resort management, Shahnaaz joins Fairmont Jaipur bringing a wealth of expertise to her new role.

She possesses a demonstrated history of excelling in the management of bustling restaurants and comprehensive oversight of catering operations, encompassing event planning, menu development, and supervision of culinary preparations.

Her commitment revolves around delivering exceptional tailored experiences, injecting a unique flair of creativity into every endeavor.

“We are pleased to welcome Shahnaaz to the Fairmont Jaipur team. With her expertise and deep passion for the industry, we are confident that she will play a crucial role in ensuring the ongoing delivery of exceptional gastronomical experiences for our guests.” said Rajiv Kapoor, General Manager, Fairmont Jaipur.

Presently engaged in pursuing an MBA from IIBM, she boasts an extensive career spanning over ten years within the hospitality sector.

Throughout her journey, she has lent her remarkable culinary skills and strong leadership acumen to esteemed establishments such as Leela Bhartiya City Bengaluru Hotel Convention and Residences, The Leela Palace Chennai, The Westin, and Le Meridien Bahrain, among others.

Ms. Anjum is focused on achieving results and is ready to utilize her creativity and expertise to drive Fairmont Jaipur toward success.

Hilton Bangalore Embassy Golflinks has introduced Sourav Chowdhury as the latest addition to our team, assuming the role of Food & Beverage Manager.

Before joining Hilton Bangalore Embassy Golflinks, Sourav held the role of Food & Beverage Manager at Kochi Marriott Hotel. With over 15 years of experience, he has showcased remarkable leadership skills in team management.

Sourav's educational background includes a Bachelor's degree in Hotel Management and Tourism from NIMS Kolkata, and his career has been enriched by partnerships with prestigious hotel brands like Hyatt, Marriott, and Accor.

“Hilton is an exciting and challenging brand, and I am delighted to join this team and contribute to its renowned commitment to excellence in hospitality. I look forward to upholding the highest quality standards, exceeding guest expectations, and providing them with new and evolved experiences.” said Sourav Chowdhury.

Sourav has deep expertise in the industry landscape with broad understanding across multiple aspects of the field.

His outstanding communication abilities redefine engagement strategies, emphasizing a comprehensive approach to guest interactions. With a strong emphasis on leadership, Sourav thrives in delivering top-tier customer service. He is primed to carefully manage operations and craft service benchmarks that elevate profitability.

Fudr, the F&B SaaS platform has unveiled a strategic partnership with Barista.

Under this collaboration, Barista is set to introduce a rewards-based food ordering and payment app in the third quarter of 2023.

Fudr has also inked a deal with Massive Restaurants, owned by Zorawar Kalra, which oversees more than 20 well-known brands such as Farzi Cafe, Pa Pa Ya, and Louis Burger, to create a comprehensive super app for all their F&B ventures.

Furthermore, Hyderabad-based Ohris, a renowned F&B chain, has joined forces to launch an app designed for self-pickup, ordering, and loyalty programs tailored to their specialty coffee brand, Qaffiene.

“I am happy to share that we have signed up a mandate with Fudr for developing our loyalty app considering the proactive approach of the team and detailed insights provided during the shortlisting process. We are excited to launch our loyalty app soon with the Fudr team and I am sure this will enable more seamless interactions with our guests and create a more rewarding environment for them as they engage with us across multiple stores.” said Rajat Agrawal, CEO, Barista Coffee.

Fudr, established by a team of technology and marketing experts including Aayush Khandpur, Prem Lokesh, Shobhit Marwah, and Akshat Khandpur, specializes in assisting F&B brands in India in constructing their app ecosystems.

They achieve this through their SaaS-based application builder stack, which seamlessly integrates with point-of-sale (POS) and payment systems.

 “Fudr is not merely an app but an investment in the future of restaurant chains. In this AI-driven era, we believe technologies should focus on direct connection with their customers, rather than going through aggregators. That's why we're creating a Unified Restaurant Interface (URI). It's a hub for all customer interactions and acts as a flywheel, using past data to continually refine and personalise experiences. With our strategic partnership with Barista, we aim to elevate the brand presence and cultivate meaningful connections along with maximising customer satisfaction & loyalty.” said Aayush Khandpur, Co-founder & CEO, Fudr.

Through these partnerships, Fudr aims to establish a robust digital infrastructure tailored for medium and large restaurant brands. Their goal is to assist these brands in implementing advanced technological solutions to launch their own apps, enhancing customer engagement and retention, all while reducing their reliance on the dominant duopoly of food aggregator apps.

Fudr has seen consistent growth in the past year with serving more than 20 restaurant chains across India. Their  plan is to onboard an additional 150 restaurant brands within the next 18 to 24 months.

Fudr intends to expand globally by entering key markets such as South East Asia and the MENA regions, while also diversifying its platform offerings into other rapidly growing sectors like direct-to-consumer (D2C), salons, and wellness within India.

As per industry insights, the Software-as-a-Service (SaaS) market in India is on an impressive growth trajectory, with projections indicating that it will surge to an annual recurring revenue (ARR) of $50 billion by 2030.

This would represent nearly a fourfold increase from its current size. The SaaS ecosystem in India is undeniably evolving and maturing, even in the present market conditions.

This growth offers FUDR a substantial market to capitalize on and develop its presence.

Bon-Cuisine, a provider of cafeteria management and food-tech solutions, is expanding its client base, reinforcing its status as a trailblazer in revolutionizing workplace dining experiences.

The company is delighted to welcome esteemed clients, including Tata Communications, Kyndryl, WSP, Myntra, Keyword Studio, Mirafra, Mynd Integrated Soln., EPAM, Siemens, and others, further enhancing its reputation among corporate and government entities, such as GeM (Government e-Marketplace).

These partnerships underscore Bon-Cuisine's dedication to meeting the diverse culinary requirements of large organizations, ensuring punctual, cost-effective, sanitary, and diverse meal services for their workforce.

The addition of these new clients has driven an increase in Gross Merchandise Value (GMV), with daily transactions surpassing 50,000.

The company has aimed to double its customer base every quarter and achieve a target GMV of INR 25 crores by the close of the current fiscal year (FY 23-24).

According to CIRIL's industry report, the Indian F&B industry is projected to surpass US $500 billion by 2027.

Through its platform, Bon-Cuisine provides employees with remote access to digital menus across various devices, enabling effortless ordering, digital payment options, real-time updates on food preparation, and instant feedback mechanisms.

Clients, equipped with a comprehensive dashboard and control panel, have the ability to oversee vendor and menu performance, food order ratings, real-time sales data, billing, and transactions, all without the need to physically visit the cafeteria.

On the flip side, food vendors gain access to a risk-free marketplace with minimal investment requirements, effectively managed to prevent any financial or material losses on a daily basis. This approach empowers vendors to exponentially grow their businesses.

"Managing corporate cafeterias presents a complex and operationally intensive challenge, one that Bon-Cuisine excels at by creating compliant dining spaces prioritizing health, safety, and efficiency as the F&B industry undergoes a digital transformation, we lead the charge, committed to delivering the best, most innovative and user-friendly platform for clients, consumers, and food partners. Our technology-driven solutions redefine the dining experience, making it efficient, transparent, and deeply satisfying for all stakeholders”. said, Vikash Chandra, Founder of Bon-Cuisine.

The company is currently following a path of expansion, with intentions to reach Tier 2 cities and potentially venture into international markets in the coming years.

Its steadfast dedication to providing customized solutions and staying at the forefront of technological advancements positions it well for continuous growth and a leadership role within the industry.

TripGo Hospitality, a growing F&B retail company in Bengaluru, has ambitious plans for business expansion in the upcoming financial year of 2023-24.

The company has declared intentions to invest in new ventures and expand their existing operations.

TripGo is now planning to expand the brand by opening new outlets in Bengaluru and other nearby F&B hotspots such as Pune and Goa, with the aim of replicating its achievements.

 “TripGo Hospitality was born out of a dream to become an entrepreneur & it has been a rewarding experience till date. True to its spirit, Bengaluru has laid the path to the successful growth of TripGo Hospitality and now we are at a crucial juncture in expanding our business beyond our shores” said Devanshi Tripathi, Founder & CEO, TripGo Hospitality

TripGo Hospitality has plans to introduce two new formats in the near future. One will be a premium gourmet cafe that will offer a diverse range of handcrafted coffees.

The other format will cater to a high-end clientele, featuring an exclusive premium bar that specializes in artisanal cocktails.

Mumbai’s biggest F&B hub, THE ORB, has been launched next to JW Marriott Sahar Andheri East for the people who want to experience the best of international cuisine all under one roof.

THE ORB re-defines the experiential dining and weekend partying scene in the city. With a sprawling space of 1,29,000 sq ft, THE ORB promises to be the new social hangout place for Mumbaikars. It has a night club, fine dine & casual restaurants, cafes and all sorts of international cuisines by award-winning chefs. It’s the newest place to go to, whether it’s a coffee meeting, a date night or even bar hopping.

It houses a curated mix of brands like Dragonfly Experience promoted by Priyank Sukhija and rapper Badshah, Jumjoji (Parsi diner), Lets Talk Fish (seafood joint), Nasi & Mee (Pan Asian restaurant – their first restaurant in Mumbai), Cheaters (American Grill), Starbucks, Love&Latte, South Bombay Café, Rassasy by Barcelos (Mexican & Continental), The Play Lounge, The Kettlery (Premium Teas), Keventers, Chaayos, MyFroyoland are now open.

THE ORB is conceptualized and developed by Inorbit Malls (India) Pvt Ltd and Chalet Hotels Ltd. under the parent K Raheja Corp group.