International Women's Day 2026: Meet The Women Behind the Buzz – The Strategists Building India’s Hottest F&B Brands

Launching a restaurant today involves far more than good food and Instagrammable interiors. In a dining landscape shaped by social media, storytelling, and ever-curious diners, building a successful restaurant, hotel, or F&B brand requires a carefully constructed narrative long before you walk through its doors or try the product for the first time.

Behind many of India’s most talked-about culinary and hospitality launches are brand strategists, publicists, and communications experts working quietly in the background – crafting positioning, shaping perception, and ensuring a concept cuts through the noise of an increasingly crowded food scene.

This International Women's Day, ELLE Gourmet speaks to the women who are doing exactly that – the strategists and public relations reps who are responsible for building and sustaining some of the country’s biggest hospitality brands. 

Varisha Kampani, Managing Director, VCK Communications 

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That PR can manufacture hype out of nothing. It cannot. Hospitality is one of the most transparent industries. The minute someone sits at your table, everything reveals itself: the food, the service, the feeling of the room. PR can bring people through the door, but it has no control over what happens once they sit down. 

ELLE Gourmet India: What does sisterhood look like in the PR space?

Sisterhood in PR looks like women rooting for each other in an industry that can sometimes be exhausting and emotionally demanding. I am fortunate to have built a circle of incredibly talented women in PR who I can lean on, learn from, and grow with. From sharing contacts to recommending someone for an opportunity, checking in after a tough week, and celebrating another woman’s success without feeling threatened by it. The industry becomes far healthier when we see each other as collaborators rather than competitors. 

ELLE Gourmet India: What kind of future do you want young women in PR to inherit? 

One where they don't have to choose between being taken seriously and being themselves. I spent years calibrating how I showed up, how much of my personality was "too much," whether being direct made me difficult, and whether having a point of view made me hard to work with. I want young women in this field to inherit an industry where their instincts are an asset from day one, not something they have to earn the right to act on. I want them to negotiate without guilt, set boundaries without apology, and build agencies and careers on their own terms. The industry is changing. And I want to be part of making sure the next generation doesn't have to fight the same battles we did.

Radhika Misra, Independent Public Relations And Communications Consultant

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

The peak misconception? It’s the belief that I am an undercover restaurant concierge service. I’ve spent years mastering the art of narrative, yet my most frequent "emergency" call is still someone wondering if I can swing a table for them and their friends for Saturday night (on a Saturday night) when the restaurant has been sold out for days. Oh, and it’s often not even one of my own brands! 

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them? 

I started my career at a time when there were gender assumptions and biases not just in PR but in practically every industry, but that is changing over time. When people see the value you bring to the table and the contribution and effort you put into learning, understanding and participating in the client’s business, that’s when assumptions and biases crumble. I don't lead as a ‘woman in PR’; I am present as a strategic partner, and when you walk into a room with that focus, the narrative shifts. 

ELLE Gourmet India: What does sisterhood in the PR space look like to you?

Real sisterhood is about generosity. It’s recommending a brand to a journalist when you see an opportunity for them, it’s about sharing lessons and experiences unfiltered, and it’s about building networks that benefit and bring value to people in the industry. It’s about mentoring without insecurity and the belief that someone else’s success doesn’t diminish yours. 

Shouger Merchant Doshi, Founder, Rainmaker Consults, PR & Marketing Firm

View this post on Instagram

A post shared by Shouger Merchant Doshi (@shouger1)

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That it's all about pretty pictures. It’s not. It is about crafting campaigns, positioning, telling a story in an authentic manner, doing justice to a concept and ideating a 360-degree experience for the target consumer and much more! 

⁠ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them? 

Fortunately, the F&B PR space (specifically) is dominated by women. So over time, seasoned players in the F&B space are accustomed to working with women-centric agencies. Some also prefer it. We bring a nuanced perspective to the game, are naturally nurturing of client relationships, have an overall perspective on brand growth, are resilient, are able to manage fast-paced tasks in an efficient manner, and ultimately are extremely creative in our strategy. So, it is not surprising that women are doing well in the PR space. 

⁠ELLE Gourmet India: What does sisterhood look like in the PR space?

I definitely think we work together well as a community, and many of us have groups with other agencies where we can help each other, collaborate with each other and also field off queries when we need something done. 

Shruti Kedia and Prarthna Vohra, Founders, Sparkplug 

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

The biggest misconception is that PR is just about getting coverage or inviting influencers. In reality, good hospitality PR is about long-term brand building. It’s about shaping how people perceive a restaurant, the story behind the chef, the philosophy behind the menu, and the culture of the space. Media placements and influencer collaborations are only tools.

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them?

One assumption that still surfaces is that women in communications are there mainly to facilitate rather than lead strategy. In reality, PR requires sharp business thinking, negotiation, and crisis management. We deal with this by being very clear about the strategic value we bring, from brand positioning to reputation management. Over time, results speak louder than assumptions.

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

We want young women entering PR to inherit an industry where leadership roles, strategic decisions, and ownership are the norm, not the exception. A future where women aren’t just managing communication but shaping business conversations at the table. 

Simer Motiani, Founder, Stellaratti Brand Consultant

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That PR is purely about press. It's also about building a tribe with people who genuinely believe in what you're doing and carry your story further. That kind of community doesn't come from one press release; it comes from being consistent and sharing new stories and moments. 

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them?

Women are often labelled as emotional or aggressive when, in fact, they demonstrate strong leadership, while being trusted more with the softer, creative aspects of the work. In a largely female-dominated team like ours, we address this by backing our perspectives with data - case studies, competitor benchmarks, and industry insights. It’s not just passion that drives our work, but informed strategy and clear thinking, which helps build credibility and trust within the industry.

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

I hope young women in PR inherit an industry where leadership and credibility are not questioned based on gender. A space where their ideas, strategy, and creativity are valued as much or more than their male counterparts and where they feel confident taking up space at decision-making tables. 

Saloni Mahajan Narang, Co-founder, Paras Corporation 

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

The biggest misconception is that our job is simply "getting people through the door" or hosting lavish parties. In reality, hospitality PR is high-stakes reputation management and cultural engineering. We aren’t just pitching a menu; we are positioning a brand’s heritage within a cultural framework to ensure it delivers purpose through experience. It is a data-driven discipline involving crisis management, SEO strategy, and complex stakeholder relations. If the vibe feels effortless, it is because the strategy was meticulous.

ELLE Gourmet India: What is your biggest learning so far?

Consistency over intensity, and that hard work will always shine. Additionally, I’ve learned that "No" is a complete sentence; protecting your team’s culture is more important than a high-retainer contract that doesn't align with your values.

I see the new crop of PR folks making cold calls/reaching out in a transactional manner to a seasoned editor/contributor, and wonder if they forgot that PR has PUBLIC in it, which is people. We need to respect everyone's space, time and work and reaching out with zero homework on the person is a great recipe for a disaster in the making. 

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

I want them to inherit a future where ‘Female Founder’ is simply ‘Founder,’ and where they don't have to choose between being liked and being respected. I hope for an industry that values mental well-being as much as media impressions—one built on empathy, flexible structures, and the courage to challenge the status quo.

Neha Khilnani, Founder, Connekting Dots

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That PR is publicity or promotion. It’s about identifying the right voices to tell that story and ensuring the attention a brand receives is meaningful, not just loud. Coverage is a result. Credibility is the real goal, and ultimately, it has to translate into impact and ROI.

ELLE Gourmet India: Your biggest learning so far?

Longevity matters more than short bursts of attention.

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them?

One assumption is that women in PR are there to “manage” things rather than lead strategy. Another subtle one shows up in negotiations. When a man quotes a fee or a strategic recommendation, it’s often taken at face value. When a woman does the same, there is sometimes an immediate instinct to negotiate harder or question it. The way to deal with this is simple: clarity, confidence, and consistency in the work. Over time, the strength of your thinking and your results speaks louder than the assumption.

LaToyah Trindade, Brand Strategist & Independent PR Consultant

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That PR is glamorous. Yes, there are beautiful dinners and buzzy launches. There is also Excel, relentless follow-ups, WhatsApp diplomacy, and occasionally mediating between a chef and a photographer who both believe they are the artist in the room. 

ELLE Gourmet India: Your biggest learning so far.

Go with your gut. It sounds terribly cliché, but instinct is a formidable compass in this industry. If a brand doesn’t feel right, don’t take it on. If you can’t enthusiastically talk the pants off it in a room full of sceptical people, it’s probably not worth your time. Conviction is contagious, and without it, even the most well-funded project feels hollow. However, experience makes you braver about listening to that instinct.

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them?

I’m not entirely sure I’ve experienced it as something overtly gendered, or perhaps I’ve just been fortunate enough not to have dealt with it. What I have encountered, though, is the idea that as a publicist, you’re not supposed to have an opinion. That’s hogwash. Please have an opinion. People must know where you stand and what you believe in, whether it’s about a brand, a campaign, or the culture you’re helping build around it. PR isn’t passive relay work; it’s perspective. The right brands notice that clarity and conviction, and those are the ones that tend to stay with you the longest. Also, a little humour helps; sometimes the sharpest way to alter perspective is with a well-timed line and an eye-roll (famous for it!).

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

One where they grow a spine early. Draw boundaries. Say no. Don’t overextend yourself just to be liked. And perhaps most importantly, remember that respect in this industry is rarely given politely. You earn it by knowing your craft, standing your ground, and occasionally reminding the room that PR is not the side dish, it’s often the reason the table is full.

Namrata Laungani, Group Head, Tandem Communication

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

The biggest misconception is that PR is just about getting coverage and hosting people for meals. Great hospitality PR is actually about building reputation, longevity and a genuine community that supports the brands. A restaurant can have a big opening week and still struggle six months later if it hasn’t built real credibility with diners and the industry.

Our job is not just to create buzz in the launch month but to build a narrative that sustains interest. The goal is that the restaurant becomes part of the city’s dining dialogue months or years later, not just a one-week headline.

ELLE Gourmet India: What does sisterhood look like in the PR space? 

Sisterhood in PR looks a lot like the industry itself: relationship-driven, collaborative, and always connected. At Tandem, which is an all-women agency, this energy is part of our everyday rhythm. Ideas are rarely built alone. They come from group brainstorms, WhatsApp pings, impromptu desk-side chats, and the collective instinct of a team that is constantly sharing media leads, story requests, and industry intel. On tough days, someone steps in to help solve the crisis. On good days, everyone celebrates the win.

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

I hope they inherit leaders and managers who are willing to truly invest in them. PR is a craft that is best learned through mentorship. The nuances of communication, media relationships, and brand storytelling take time to understand, and having leaders who are willing to guide, train, and share their experience can make all the difference early in a career.

Tripti Bhatia Gandhi, CEO & Founder, Detales Brand Communications 

ELLE Gourmet India: What is the biggest misconception about F&B/Hospitality PR?

That it's a one-and-done deal – launch, hype, and done. But the truth is, sustenance is key. You need consistent PR and marketing efforts to keep the momentum going, not just a flashy launch with celebrities.

ELLE Gourmet India: What gendered assumptions still show up in PR and communication, and how do you deal with them?

I've seen progress in reducing gendered assumptions, but one thing that still stands out is the stereotype that women aren't good with money. For me, the solution has been to set up a team and process to handle that aspect, so the process becomes smoother. 

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

To all the young women eyeing PR: don't fall for the glam, focus on the game. PR isn't just about 'gram-worthy moments, it's about grit, grind, and crafting stories that stick. Work with heart, sweat, and a strong work ethic, which will help you build relationships which are not transactional and a successful career stint.

Yamini Reddy, Founder, The Outlier 

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them? 

Assumptions tend to dissolve very quickly when you demonstrate depth of knowledge. Our approach at The Outlier has always been to stay invested in the beverage ecosystem, understanding spirit categories, policy changes, retail dynamics, brand building and global trends. That level of expertise shifts the conversation from perception to credibility. Being an all-women team doesn’t mean our perspective is limited in any way. It simply means our work speaks for itself.

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

Professionalism, confidence, and trust. Become better communicators and thinkers – that skill can be translated to any field and your own personal life. 

Nidhi Khetwani, Co-Founder, Nidhi & Mihir PR Consultancy 

ELLE Gourmet India: What gendered assumptions still show up in PR and communications, and how do you deal with them?

PR is an industry with many women leaders, but there are still moments where women are expected to be more accommodating or less assertive in negotiations or decision-making. I think the way to deal with that is simply by showing up with confidence and clarity. When you know your work and your value, people eventually respect that. Over time, professionalism and consistency speak louder than assumptions.

ELLE Gourmet India: What kind of future do you want young women in PR to inherit?

I hope young women entering PR inherit an industry where creativity and ideas matter more than hierarchy, and where women feel confident taking leadership roles early in their careers. It should be a space where they can build, experiment, and lead with their own voice without feeling the need to fit into a certain mould. PR is a powerful field, and I’d love to see more young women shaping its future.