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Stories from Bhopal

From inside the hospitality industry — chefs, founders and the places behind your favourite tables.

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From a 4x4 feet Kitchen To a National BrandFounder StoryFrom a 4x4 feet Kitchen To a National BrandThe Story of Sagar Gaire — From “Cycle Soupwala” to a Recognised Food Chain.Third-Generation Owners On Modernising A 56-Year LegacySuccess JourneyThird-Generation Owners On Modernising A 56-Year LegacyHow Manohar Dairy Is Carrying a Legacy Forward.When a Chef Builds a Café, the Difference Shows.Chef StoryWhen a Chef Builds a Café, the Difference Shows.That is where the story of Cafe Amado becomes interesting.The Vibe Was Great… But the Food Wasn’t.Featured StoryThe Vibe Was Great… But the Food Wasn’t.If you have been exploring Bhopal’s newer cafés, chances are you have heard—or even said—something similar.When People Become the Biggest Operational Challenge.PEOPLE & MANAGEMENTWhen People Become the Biggest Operational Challenge.The Staffing NightmareAre Food Aggregators Choking Small Cafés, or Are They a Necessary Evil ?INDUSTRY PAINAre Food Aggregators Choking Small Cafés, or Are They a Necessary Evil ?The Zomato–Swiggy TaxWhen the Space Costs More Than the Food.BUSINESS & OPERATIONSWhen the Space Costs More Than the Food.The Recipe vs. The RentBeyond the Likes: Is Your Café Actually Making Money?Featured StoryBeyond the Likes: Is Your Café Actually Making Money?Attention and revenue are not the same thing. In hospitality, attention may fill your café for a weekend. But only value fills it for years.