The pilot program is primarily centered on delivering orders from Kyochon Chicken's Konkuk University branch to destinations within the Konkuk University campus.
Kyochon F&B, a prominent South Korean food company renowned for its flagship Kyochon Chicken brand, is currently conducting a trial of a robot delivery service in collaboration with the autonomous driving robot company Neubility. This trial will continue until October 30.
The pilot program is primarily centered on delivering orders from Kyochon Chicken’s Konkuk University branch to destinations within the Konkuk University campus, employing Neubility’s autonomous robot known as “neubie.”
This robotic system, assessed for its cost-effectiveness and operational performance based on camera technology, provides reliable navigation and advanced cognitive capabilities at an affordable price.
Customers can submit their orders through “neubie order,” a dedicated B2C delivery platform connected to the KakaoTalk channel known as “neubie order Konkuk University campus.” This system enables customers to precisely specify their desired delivery points within the university premises.
The robot independently gathers the orders from the Kyochon Chicken outlet and transports them to the specified destinations.
Kyochon F&B is currently exploring the feasibility of incorporating autonomous robots into its franchise operations, with the goal of achieving significant operational improvements by reducing labor costs and addressing challenges related to the shortage of delivery personnel.
“Autonomous delivery robots can significantly boost operational efficiency and offer a unique customer experience,” a company source remarked, emphasizing the proactive approach in preparing for the forthcoming autonomous delivery era through pre-commercialization trials.
In addition to deploying delivery robots, Kyochon is at the forefront of innovation in IT services by introducing collaborative cooking robots and drone-based deliveries.
Following its partnership with the specialist firm ‘Neuromeka,’ the company conducted experiments with the cooking robot at various sites, including Namyangju in Gyeonggi Province.
Additionally, through a collaboration with ‘Pablo Air,’ Kyochon has introduced smart logistics delivery services utilizing drones in Gapyeong, Gyeonggi Province, further expanding the range of IT-based solutions within Kyochon’s offerings.
Café Noir, renowned for its enchanting ambiance and delightful French-inspired cuisine, is thrilled to introduce its new Coffee and Cookies Menu at its captivating setting in the iconic One Lodha World Centre, Lower Parel. Nestled in the vibrant core of Mumbai, Café Noir warmly welcomes guests to embrace the Parisian cafe allure and savor an unforgettable dining escapade, transporting them to the quaint cobblestone streets of France.
Café Noir’s intimate and cozy setting provides the perfect backdrop for romantic evenings, leisurely brunch dates, or gatherings with friends. Guests can bask in the inviting atmosphere both indoors and outdoors, thanks to the alfresco seating that allows them to enjoy their culinary journey beneath the starry Mumbai skies.
The café is thrilled to introduce a tantalizing new range of artisanal coffee creations for coffee aficionados. The menu boasts a diverse and aromatic selection, including the indulgent Chocolate Cappuccino, a harmonious blend of espresso, chocolate sauce, steamed milk, and whipped cream, as well as the Noir-styled Spiced Coffee, an aromatic espresso infused with Cafe Noir’s homemade spices and steamed milk. For those seeking something unique, there’s Boba Coffee, a tempting fusion of espresso and condensed milk, complete with delightful boba pearls. The classics are not forgotten with options like Vienna Coffee, a traditional black coffee crowned with velvety whipped cream. Additionally, there’s Baileys’ Parisian Latte, an elegant creation featuring espresso, condensed milk, steamed milk, and the distinctive touch of Baileys’, as well as Espresso Tonic, a refreshing blend of espresso, orange juice, and tonic water. For a truly indulgent experience, try the Baileys Affogato, an exquisite dessert-like treat with a single shot of espresso poured over creamy vanilla ice cream and infused with Baileys.
In addition to these exceptional coffee concoctions, Café Noir presents a delightful selection of cookies to enhance your dining experience. Take your pick from an assortment that includes Walnut and Chocolate Chip, Red Velvet, Whole Wheat Butter Chocolate, and Ragi Oats & Raisins cookies. These delectable treats are the ideal accompaniment to elevate your culinary journey to unparalleled heights.
Café Noir cordially invites all guests to embark on a gastronomic adventure that embraces the spirit of the monsoon season while celebrating the artistry of coffee craftsmanship. With an enduring dedication to delivering a delightful culinary journey, Café Noir guarantees that each visit is a captivating encounter with French sophistication and flavors.
Commencing this week, this spectacular festival will be a culinary delight that lasts until the year's end.
Platform 65, India’s first train-themed restaurant, is thrilled to announce the launch of its highly anticipated Starter’s Festival. This gastronomic extravaganza is poised to take your taste buds on an unforgettable journey with an impressive selection of over 200 delectable starters that are set to become the talk of the town. Commencing this week, this spectacular festival will be a culinary delight that lasts until the year’s end.
The Starters Festival at Platform 65 embodies a celebration of culinary creativity, featuring a curated selection of appetizers that showcase diverse flavors from around the world. Signature dishes such as Allam Kodi Wings, Kaju Mushroom Fry, Godavari Royyala Vepudu, and Sesame Chicken are among the highlights to look forward to. Catering to both vegetarian and non-vegetarian preferences, the festival offers something to suit every palate.
Srikanth Bandaru, Corporate General Manager, and Venkatesh Gopisetty, Vice President of Platform 65, express their enthusiasm and anticipation for the Starters Festival. They emphasize the dedication of the entire team in bringing this culinary extravaganza to life, showcasing their commitment to providing a remarkable gastronomic experience.
Sadgun Patha, Managing Director and Founder of Platform 65, said, “At Platform 65, we’ve always strived to create more than just a dining experience; we aim to create cherished memories. The Starters Festival represents our commitment to culinary excellence and the joy of sharing exceptional food with our valued patrons. We invite you to join us on this gastronomic journey and celebrate the flavours that bring us together.”
VH Suresh, Corporate Executive Chef at Platform 65, said, “Crafting the menu for the Starters Festival has been an exhilarating journey for our culinary team. We’ve poured our creativity and passion into every dish, pushing the boundaries of flavour and presentation. Each bite reflects our dedication to the art of gastronomy. We can’t wait to serve you and see the delight on your faces as you savour our culinary creations.”
On Thursday, the French personal care giant L’Oreal revealed its venture into the Indian dermocosmetic market, officially launching L’Oreal Dermatological Beauty (LDB) in the nation. LDB, a specialized division tailored for the Indian market, is set to offer a range of products to dermatologists, patients, and consumers, as per a company announcement.
Its initial foray into the Indian market will commence with CeraVe, a prominent skincare brand highly recommended by dermatologists in the United States.
Aseem Kaushik, the Managing Director of L’Oreal India, highlighted the importance of this entry into India, underscoring the country’s notably low ratio of dermatologists to consumers, which stands at just 0.7 dermatologists for every 1,000 people—a figure among the lowest globally.
“We believe everyone deserves access to expert dermatological care and effective skincare solutions. Skin health is the foundation of beauty and with LDB we aim to deliver on our promise to both Indian dermatologists and patients,” he said.
On a worldwide scale, LDB collaborates with a vast network of over 250,000 healthcare professionals, notably esteemed dermatologists. This collaboration is aimed at crafting cutting-edge solutions to support individuals throughout their skin health journey.
These collaborations encompass product enhancement, the conduct of clinical research, as well as the provision of education and training.
L’Oreal India operates as a fully-owned subsidiary of L’Oreal SA.
Established in the Indian market since 1994, L’Oreal India has introduced 13 brands, which encompass L’Oreal Paris, Garnier, Maybelline New York, NYX Professional Makeup, Matrix, Kerastase, Cheryl’s Cosmeceuticals, and Redken.
US-based Junior’s Restaurant and Bakery is making its West Coast debut this autumn, as it prepares to open its first location within the Resorts World Las Vegas hotel and casino.
Renowned for its delectable cheesecake selections, the restaurant brand will provide a comprehensive dining experience encompassing breakfast, lunch, dinner, and late-night options, complemented by a fully-stocked bar.
Resorts World Las Vegas Food and Beverage vice-president Bartholomew Mahoney said, “Our goal is to continue to bring exciting dining experiences for our guests and expand our portfolio with unique concepts that can’t be found anywhere else in the city.
“We are thrilled to be welcoming the first West Coast location of Junior’s and bring this beloved New York institution to our guests and visitors.”
The new venue, boasting a capacity to host 300 guests, will present an extensive menu featuring breakfast delights like French toast, oversized omelettes, and lox and eggs.
For lunch and dinner, guests can indulge in a selection of steak burgers, deli sandwiches, and chef’s specialties, all complemented by a well-crafted cocktail menu available at the full-service bar.
The new establishment will tantalize patrons with a variety of two dozen homemade cheesecake flavors, featuring options like Strawberry, Chocolate Mousse, Red Velvet, Pumpkin, Key Lime, and Oreo.
Junior’s Restaurant and Bakery owner Alan Rosen said, “I feel like I just won the jackpot. I’m so lucky to have been selected by Resorts World to open our first West Coast location inside its property.
“I hope that both residents and visitors to the city will also feel lucky that they will be able to enjoy the World’s Most Famous Cheesecake, as well as all the delicious breakfasts, lunches, dinners, drinks and our other skyscraper desserts.”
Ordermentum, a hospitality ordering platform, has acquired Foodbomb, a six-year-old wholesale food marketplace, for an undisclosed amount.
Established in 2017 by Paul Tory and Josh Goulburn, Foodbomb secured $4.5 million in a Series A funding round two years ago. Its supporters encompass EVP, Athletic Ventures, Aura Ventures, the investment vehicle of Tony Gandel’s family, Tahmedia, and Platform Advisory Partners.
According to EVP partner Justin Lipman, as part of the M&A deal, his VC firm will acquire a stake in Ordermentum. This acquisition also involved Ordermentum raising $16 million, resulting in a combined business valuation of $100 million.
EVP partner Damon Pezaro had previously shown interest in Ordermentum, supporting the business in a backing investment late last year.
“As investors in Foodbomb, it is exciting to align two exceptional teams, strong technology products and significant customer footprints, and to continue on our collective mission to build one of Australia’s generational software firms in combination with Ordermentum,” Lipman said.
“In our view, the combined business is now well positioned, with a strong balance sheet, to continue growing share as a result of its clear market leadership position within Australia’s hospitality sector.”
This deal is occurring during a period of limited capital availability, and many anticipate that mergers and acquisitions will serve as a vital avenue for startups to expand and achieve growth in an economic slowdown.
Over its six-year history, Foodbomb has demonstrated robust performance, handling orders exceeding $100 million from 13,000 venues. The founders will remain actively involved in the business following its acquisition by Ordermentum. Paul Tory, an experienced figure in wholesale meat sales, revealed that they were approached by Ordermentum founder Adam Theobald last year regarding a possible merger. Ordermentum boasts a database of approximately 40,000 users.
“I have no doubt that the coming together of Ordermentum and Foodbomb will create an unrivalled powerhouse in the wholesale food and beverage industry,” he said.
Josh Goulburn, his Co-Founder, expressed that the merger presents both startups with “the chance to significantly expedite our progress and establish our dominance in the industry.”
For the third consecutive year, Ordermentum has sought funds from the market, securing an additional $16 million. This comes just 10 months after the company raised $6.2 million in November of the previous year.
In 2017, the venture, which has been in operation for nine years, garnered $2.5 million in funding. Following that, in February 2021, they raised $5 million. Later the same year, a secondary market sale took place, where investor RoZetta sold its stake as a significant portion of a $6 million funding round.
Founded in 2014 by Adam Theobold, a Co-Founder of the payments app Hey You, and Andrew Low, the former Managing Director of Toby’s Estate, the initial emphasis was on coffee. However, the B2B software platform later transitioned its focus to encompass the wider food and beverage ordering market.
In the most recent funding round, ASX-listed venture capital firm Touch Ventures joined the capital table, alongside Microequities Asset Management and Aditum Ventures.
Previous supporters, such as SEEK co-founder Matt Rockman, NIB Holdings chair David Gordon, and Perennial Private Ventures Fund, also made additional contributions.
The Courtyard by Marriott Navi Mumbai is delighted to announce the appointment of Chef Prashant Suryawanshi as their new Executive Chef. With his exceptional culinary skills and profound dedication to the art of cooking, Chef Prashant is set to elevate and enrich the dining experience for our valued guests.
Chef Prashant refined his culinary expertise during his four-year tenure at Novotel in Shamshabad, Hyderabad. In this role as a chef de partie, he gained invaluable experience in various culinary settings, including banquets, coffee shops, and specialty Indian restaurants.
Due to his unwavering dedication and outstanding talent, Chef Prashant swiftly ascended the ranks to become the Junior Sous Chef at Courtyard by Marriott in Hinjewadi, Pune. His remarkable performance at this location continued, leading to his well-deserved promotion to the position of Sous Chef.
After a stint at Fairfield by Marriott, Chef Prashant moved on to become the Executive Chef at Le Meridien, Goa. Now, his culinary journey has brought him full circle as he steps into the role of Executive Chef at Courtyard by Marriott, Navi Mumbai.
“We are thrilled to have Chef Prashant Suryawanshi as part of our team, His passion, creativity, and extensive experience in the culinary world make him the perfect fit to lead our culinary team and continue delivering exceptional dining experiences to our guests.” said, Subhabrata Roy, General Manager.
Courtyard by Marriott Navi Mumbai offers an array of dining options through its four distinctive venues: the Courtyard Pavilion, a versatile all-day dining restaurant; Malang, an Indian specialty dining destination; The Box Lounge, an open-air poolside lounge for al fresco dining; and Maison De Cafe, the hotel’s inviting lobby lounge.
Furthermore, guests have access to facilities like a round-the-clock fitness center, a spa, and an outdoor infinity pool that provides panoramic views of the city skyline.
(L-R) Jagbir Singh Sidhu, corporate relations director, Diageo India with Ravindra Singh, CEO, SCPwD.
Diageo India (United Spirits Ltd.), one of the prominent alcohol and beverage companies in the country, has unveiled plans to enhance its ‘Learning for Life’ program in partnership with the Skill Council for Persons with Disability (SCPwD). As a pivotal component of this undertaking, SCPwD will undertake the training of 100 individuals with disabilities, equipping them with the necessary skills to excel in roles within the Business and Hospitality sector. This initiative signifies yet another stride in Diageo India’s unwavering dedication to promoting Inclusion and Diversity, a fundamental pillar of Diageo’s Society 2030: Spirit of Progress objectives.
The residential training program spans a duration of three months and is slated to be held at SCPwD-affiliated training centers throughout India. Certified trainers and assessors associated with SCPwD will oversee the program’s execution. The primary objective is to bolster productivity and bridge skill gaps among the participants, equipping them with crucial skills. This empowerment prepares students for a more impactful entry into the workforce, allowing them to contribute significantly to their respective roles.
Jagbir Singh Sidhu, Corporate Relations Director at Diageo India commented, “We are delighted to announce our partnership with the Skill Council for Persons with Disability, with whom we share a common vision of creating a vibrant and diverse workforce. We have expanded our flagship business and hospitality skills programme, ‘Learning for Life’ to the PwD community to help them overcome employment barriers. Diageo India is committed to promoting sustainable growth through inclusive programmes such as these, that provide equal access to the right resources, skills, and employment opportunities.”
Ravindra Singh, CEO, Skill Council for Persons with Disability (SCPwD), “Diageo India’s commitment to inclusion and diversity is exemplary and we are extremely happy to partner with them to upskill and empower a talented cohort of Persons with Disability this year. The first batch of 100 students training under Diageo India’s ‘Learning For Life’ programme with us will further open the pathway for many more to follow. The specially curated programme is designed to ensure they receive hands-on training in hospitality skills and enhance employment opportunities.”
The first cohort of 100 students comprises individuals with locomotor disabilities, as well as those with speech and hearing impairments. This meticulously designed program incorporates specialized learning modules and assisted technologies, including the inclusion of sign language instructors, to enable effective learning and skill development.
MOSH, the brain health brand founded by Maria Shriver and her son Patrick Schwarzenegger, is heeding the calls from consumers for vegan options by introducing a trio of plant-based protein bars to its lineup.
The company’s foundational protein bar collection includes protein sourced from grass-fed whey and collagen. The latest additions to their lineup feature a unique blend of soy, pea, and pumpkin protein, complemented by fruity flavors. All MOSH bars are enriched with their distinctive brain-boosting combination of flaxseed, lion’s mane mushroom, vitamin B12, vitamin D3, and ashwagandha. Furthermore, a portion of sales contributes to Alzheimer’s research efforts.
“A lot of people have friends or family members who are plant-based,” said Mr. Schwarzenegger. “It’s obviously a large growing trend in the CPG category, specifically in the bar set, and it just allows us to cast a wider net with more individuals that we weren’t being able to hit with our grass-fed whey and collagen line. That was really the reasoning for it.”
In the realm of plant-based choices, MOSH offers delectable options such as banana bread and apple cinnamon oatmeal. These flavors draw inspiration from the indulgent breakfast experiences that are integral to many of the brand’s consumers’ daily routines, as noted by Mr. Schwarzenegger. Additionally, the peanut butter chocolate flavor, a favorite in the whey-based line, is available. Each serving boasts a remarkable 10 to 11 grams of protein, along with 7 to 8 grams of dietary fiber and just 1 gram of sugar.
Within the span of two years since its inception, MOSH has accumulated an impressive total of nearly $10 million in online sales.
“One of the reasons we launched direct-to-consumer is we really wanted to hear from customers, what they liked, what they didn’t like, what were the top reasons they purchased MOSH bars, why wouldn’t they come back, all these different things, and one of the most requested options was something plant-based and vegan,” Mr. Schwarzenegger said.
The company has recently secured $3 million in Series A funding to facilitate its nationwide retail expansion efforts. Presently, the brand’s products are available for purchase at Erewhon stores in Los Angeles.
“Our main goal is to take the product, get as much feedback as possible, build the team, build the strategy, and then next year go and execute,” Mr. Schwarzenegger said. “Right now, we’re in 9 stores. Next month we’re in 45 stores, and by the end of this year we’re in 50….
“We really want to build in our backyard, kind of an ‘inch deep, mile wide’ type of a thing, and really learn as much as we can before we put a bunch of fuel on the fire for retail.”
The new plant-based bars are available online exclusively at moshlife.com and on Amazon.com.
The Indian health and wellness startup, HealthifyMe, has unveiled a new AI-powered feature that can instantly identify Indian dishes from images, streamlining the process of logging calorie intake. This innovation enables users to monitor their meal consumption with greater efficiency.
Recognizing Indian dishes from images poses a significant challenge due to the extensive diversity in cuisines. Additionally, a considerable portion of the population consumes meals on a traditional plate called a “Thaali” in Hindi, which consists of multiple compartments with various food items. An effective model must accurately identify these items and assess portion sizes.
HealthifyMe has introduced a new feature named Snap, enabling users to capture images of their meals and attempt to identify the food items within the frame. Alternatively, users can grant access to their photo gallery, allowing the app to automatically scan food pictures. Later on, users can review these images and the food items within them, providing the flexibility to capture photos and manage calorie logging at a convenient time.
Regarding privacy, the company explains that the on-device model identifies food pictures and then transmits them to servers for precise dish recognition. Additionally, the company highlights that its gallery-based model performs more effectively since it has more time to accurately recognize food items compared to the option of capturing real-time meal pictures for recognition.
When the model identifies multiple items in an image, Snap will prompt users to tap on a specific item to add it to their calorie tracking. Users will have access to an adjustable rectangular box, allowing them to focus on different items for precise tracking.
According to HealthifyMe’s Co-Founder & CEO, Tushar Vashisht, the company initially began as a food-tracking app nearly 11 years ago, and this remains the main purpose for its free user base.
“It’s hard to engage with food tracking at times because you have to physically type and remember to log food. So we wanted to increase retention and engagement with a feature like Snap,” he said.
Vashisht mentioned that the startup had made attempts to incorporate image-based food recognition over the years. However, with the advancement of improved generative AI models, creating Snap became more streamlined. The company revealed that the feature is presently trained to identify 150,000 Indian food items.
HealthifyMe asserts that it currently provides a 60-70% accuracy rate in automatically recognizing food items. Even when the model doesn’t correctly identify a food item, users receive suggestions regarding the potential identification, according to the company. The company employs human reviewers to address inaccuracies in recognition and make corrections. Furthermore, users have the option to manually tag falsely recognized photos to enhance the model’s performance. Vashisht expressed confidence that within the next month, the model’s accuracy will surpass 80%.
HealthifyMe is not the only player in the field, as other companies are also diving into the realm of AI-powered food recognition. Samsung’s meal planning platform, Samsung Food, is set to unveil a similar feature next year. Additionally, Snapcalorie, a startup led by former Google Lens engineer Wade Norris, is tackling the same challenge with support from prominent investors such as Y Combinator, Index Ventures, and Accel.
In the coming weeks, HealthifyMe plans to expand its food logging options for users. With the introduction of Snap, users can now share food pictures with HealthifyMe via WhatsApp or tag them on X using food images. The company is also in the process of developing a voice input feature and enhancing its existing AI-powered assistant, Ria.
HealthifyMe, which has secured over $130 million in funding from investors such as LeapFrog Ventures and Khosla Ventures, offers a fundamental paid plan that begins at $4.80 (INR 399) per month. This plan grants users access to an AI-driven fitness and nutrition assistant, meal planning tools, and a selection of healthy recipes. Additionally, the company provides pro-paid plans starting at $48 per month (INR 4,000), which include advanced features like an AI-powered meal planner, personalized nutrition and fitness coaching, and integration with a smart scale.
The higher tiers of the Pro plans offer additional benefits, including multiple doctor consultations, metabolic panel tests, and access to continuous glucose monitoring (CGM) devices. Notably, HealthifyMe has amassed a subscriber base of over 200,000 users, with nearly 40% of them choosing the Pro plan.
In 2020, HealthifyMe entered into a collaboration with the Indian food delivery service Swiggy to curate healthier meal options and identify fitness-conscious restaurants. The company is currently in discussions with several other food and grocery services, exploring opportunities to integrate its technology for their benefit.
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