India’s food service and hospitality sector is entering a phase of recalibration, where expansion is gradually giving way to structured, system-led growth. At the Saksham seminar held in New Delhi, industry leaders, regulators, and operators came together to address the growing impact of cost pressures and evolving compliance expectations on business continuity. The discussions reflected a clear shift in priorities. Rising energy costs, input volatility, and tightening margins are now influencing everyday operational decisions from procurement and maintenance to consistency in compliance practices. For many businesses, maintaining operational rigour in this environment is becoming increasingly complex. As regulatory expectations evolve, the focus is also moving beyond enforcement-driven compliance to building systems that ensure consistency at scale. Highlighting this transition, Pawan Agarwal, CEO of Food Future Foundation and former head of Food Safety and Standards Authority of India, noted that inconsistency in execution remains a key challenge. He emphasised that licensing should be viewed as a foundation for quality and safety, rather than just a regulatory requirement. Operators on the ground are already navigating difficult trade-offs. Rising LPG costs, logistics pressures, and input inflation are impacting day-to-day decisions. Rahul Singh, Founder and CEO of Beer Café and Trustee at National Restaurant Association of India, underlined the importance of maintaining discipline even as costs rise, stressing that growth cannot come at the expense of operational and regulatory boundaries. The conversation also highlighted how cost pressures are beginning to affect areas critical to long-term sustainability. P. Sravan Kumar pointed to the interdependence of safety, sustainability, and compliance, noting that neglecting any one of these pillars could destabilise the entire ecosystem over time. From an industry solutions perspective, Sanjay Jain, Director at Elanpro, emphasised the need to move from intent to execution. Platforms like Saksham are designed to bridge this gap by bringing together expertise, frameworks, and industry dialogue to enable more consistent operations. The Delhi edition of Saksham brought together over 125 participants, including chefs, hotel engineers, restaurant operators, consultants, and emerging entrepreneurs. Organised by Elanpro in association with HCF, the initiative focuses on advancing safety, sustainability, and compliance across the sector. Notable participants included Chef Manjit Gill, Animesh Gupta of Varun Beverages, Swapnil Deshpande, and Vikas Ahluwalia of The Park Hotels, reflecting a cross-section of leadership across policy, operations, and hospitality. As the platform evolves, Saksham is moving beyond dialogue towards implementation. Participants are being offered access to expert advisory support, including diagnostic audits across safety, compliance, and sustainability. These interventions aim to provide structured assessments, identify key risks, and deliver actionable recommendations, helping businesses translate insights into measurable improvements. Having already been conducted in Bengaluru and Pune, Saksham is set to expand to cities like Kolkata and Indore. As it scales, the initiative aims to strengthen operational standards, improve workforce capability, and support the transition towards more resilient and compliant food businesses across India. In a sector navigating both growth ambitions and operational pressures, the message from Saksham is clear: the future of hospitality will be defined not just by expansion, but by how effectively it builds systems that can sustain it.

In a city that thrives on experimentation, Street Storyss is taking a quieter, more deliberate route bringing back the fundamentals of cooking with fire. The restaurant has introduced a limited-run wood-fired pizza menu at its Rex Mall outpost, available for just 15 days starting April 13. There’s a distinct character that only a wood-fired oven can deliver, blistered crusts, a gentle smokiness infused into the cheese, and an intensity of heat that transforms simple ingredients into something far more layered. . The lineup is concise but thoughtfully curated. The Pesto pizza balances sweet cherry tomatoes with Parmesan shavings, fresh basil, and crushed pistachios, creating a flavour profile that feels both familiar and subtly surprising. The Alba builds richness with creamy cheese, caramelized onions, mushrooms, and a hint of truffle oil. For those leaning toward classics, the Siciliana delivers with a robust tomato base, olives, and capers on a crisp crust. Meanwhile, the Smoked Paneer Tikka brings a distinctly Indian touch, layering tandoori flavours onto the wood-fired base with confidence. Rounding it off, the Spice Tsunami adds a sharper edge—burnt garlic and sundried tomatoes meet the heat of bird’s eye chilli for a bold finish. At a time when dining trends often chase scale and novelty, Street Storyss’ limited offering focuses on precision. It’s not about an extensive menu, but about doing a few things well—letting technique, ingredients, and fire take centre stage. Available exclusively at the Rex Mall outlet, this short-run menu positions itself as a focused culinary experience—one that invites diners to slow down and savour the craft behind each slice. Fact Sheet: Date: From April 13 onwards (15 days only) Location: Ground Floor, Forum Rex Walk, Brigade Road, Bengaluru

Loya at The Taj Mahal Palace, Mumbai is set to host a special edition of its Qissa series this April, bringing an evening focused on contemporary cocktail craft. The event will feature a bar takeover by Angelo Sparvoli, former Head Bartender of the American Bar at The Savoy, London, known for his refined and detail-driven approach to mixology. The Qissa series at Loya is built around storytelling, bringing together elements of culture, craft, and creative exchange. This edition continues that idea by introducing Sparvoli’s global perspective on cocktails, shaped by years of experience at one of the world’s most recognised bars. Sparvoli’s journey in the industry, from starting as a barback to leading the American Bar at The Savoy, reflects his focus on precision and consistency. His style is centred on clarity of flavour and balanced compositions, where every element is carefully considered. In 2025, he was honoured with the Order of Merit, recognising his contribution to contemporary mixology. For this event, guests can expect a specially curated cocktail menu that highlights his signature style. The drinks are designed to be clean, expressive, and rooted in classic techniques, while still offering a modern touch. Set within Loya’s space, which draws inspiration from North Indian culture and design, the experience creates a blend of global cocktail craft and regional storytelling. This edition of Loya Qissa begins at Taj Palace, New Delhi, before moving to The Taj Mahal Palace, Mumbai, and Taj West End, Bengaluru, taking the concept across key locations. The Mumbai event will take place on Thursday, 23rd April 2026, from 7:30 pm onwards at Loya, The Taj Mahal Palace, Apollo Bunder. Guests can look forward to an evening that brings together thoughtful cocktails and a well-crafted setting.