You can have a Michelin-star recipe and a prime location, but if your signature butter chicken or your Peri Peri fries taste different every Tuesday, you don’t have a brand; you have a gamble. And in 2026, customers don’t gamble with their money; they reward consistency.
Holi service isn’t just slow. It’s also loud, fast, and thirsty. You’ll have people walking in after a morning of Holi fun, families dropping by in groups, and guests wanting something cold before they even look at the food menu.
That’s why drinks matter so much during the festival.
It’s 2026, and if you aren’t treating your beverage menu as the heavyweight champion of your balance sheet, you’re missing the biggest trick in the book. Let’s look at the hard data: India’s non-alcoholic beverage market is currently on an explosive trajectory, projected to reach $64.2 billion by 2033 with a CAGR of 7.6%.
Five years ago, the beverage menu was an afterthought, a side hustle to your main cuisine. Today it is one of the biggest profit engines for a food business. The current wave of Indian consumers are more savvy, adventurous, and demanding when it comes to the overall beverage experience.
Your restaurant’s kitchen is busy with orders piling up, and suddenly your team has to begin improvising. You don’t realise how important inventory is until a key ingredient runs out mid-service. That’s not a menu problem. It’s an inventory problem, and it always shows up at the worst possible time.
You’ve got the lights strung up, the music queued, and the starters sizzling in the kitchen. But when it comes to the drinks menu, it leaves a lot to be desired. You could revert to a boring default: soda, juice, or a tired mocktail that no one really finishes.
The sight of piping-hot pakoras, juicy kebabs and bright green chutney should have your guests licking their lips just looking at the spread. If your guest’s plate’s not full, is it even a party?
You are walking into a neighbourhood café you have entered a hundred times before, for a cappuccino. Only this time it no longer looks like a café. Instead, you see posters of your favourite Korean dramas and movies on the walls. The interior has been completely revamped to create the ultimate Korean street food experience.
Food Service India Pvt Ltd has launched a new range of shelf-stable boiled pulses under its Sunbay brand. This range targets quick service restaurants, hotels, banquets, institutional kitchens, and cloud kitchens across India, offering chefs and kitchen operators convenient, ready-to-use pulses that simplify cooking and ensure consistent taste.
India’s beer scene has undergone a revolution in the last few years, and beer aficionados are now on the lookout for more than just a chilled pint. They want exciting and share-worthy experiences that turn a simple meal into a memorable story they can tell their friends.
Solitaire Corporate Park, 7th Floor, Bldg. No. 5, Chakala, Andheri-Kurla Road, Andheri (E), Mumbai – 400 093, Maharashtra, India.
