Can a food brand still break out in 2026? Between rising acquisition costs, cloud kitchens, quick commerce, and thinning margins, building in food and beverage has never been more competitive, or more interesting. Join founders and operators in Hyderabad for an evening on what it takes to go from kitchen to brand: finding an early wedge, getting unit economics right, building repeatable operations, and deciding when to scale across outlets, channels, and cities. Come with your questions. Leave with sharper thinking and a few new people to build with.
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