CATEGORIES

Winter Dining At Its Heartiest And Healthiest

While there’s nothing wrong with a little indulgence over food during the winter months, how do restaurants make sure that their patrons and guests get all the nutrition and immunity the body needs to stay fit and healthy during and beyond the winter season.

Everything But The Usual

Many young restaurant visitors expect a the menu to satisfy increasingly specifi c demands. On what do they place particular importance? A new study from Germany demonstrates how the so-called millennials are changing food service.

Cloud Kitchens: Offering More Convenience And Variety At Less Price

For consumers who love food but not so much cooking, ordering in from cloud kitchens obviates the daily hassle of kitchen procurement and other pieces of kitchen management.

It Is A Plumazing Affair

India’s one-of-its kind retail restaurant, Plum by Bentchair has created quite a stir amongst the cosmopolitans. First launched in Mumbai and then in Delhi, this fi ne-dining restaurant has become the ‘it’ place for Instagrammers as it has the surreal experience and interiors along with the best curated panAsian menu in the offering to click Instagram-worthy pictures. Priyank Sukhija and Natasha Jain, Founders, Plum by Bentchair, were in conversation with FoodService India and discussed their brand’s attributes and vision.

'Patrons Visit Oberoi Mall To 'First Eat Then Shop' Instead Of ‘First Shop Then Eat'

Anuj Arora, General Manager, Oberoi Mall, spoke to FoodService India on what makes it one of the most popular F&B destinations in Mumbai’s western suburbs.

Digitizing The Coffee Business

WMF and Schaerer have taken their coffee machines to a whole new level: with the integration of award-winning telemetric solutions, the manufacturers provide F&B operations with the digital tools to get the most out of their coffee business. Think: optimized processes, reduced service costs, increased turnover and, of course, excellent coffee in every cup. Curious? Read on.

F&B Sector cooks up a New Recipe to Beat High Rentals

As rentals in prime locations of India ‘eat up’ an average of 25-30% of a restaurant’s revenue against the global trend of 15-20%, online food delivery segment is gaining ground and is likely to cross $7 bn in 2019. Prominent brands are hitching on to the cloud kitchen domain to save on real estate costs and power ahead on the strength of their F&B offerings alone.

Biryani by Kilo promotes a sustainable approach

Kaushik Roy, Founder and CEO, and Vishal Jindal, Co-Founder and Director, Biryani by Kilo, a premium online biryani chain, speak with FoodService India about the fresh and sustainable concept of the brand, about promoting Khansama style of cooking, and the challenges of making customers understand its USP.

A farm-to-table ramen success story

Paris is home to a one-of-a-kind ramen institution. A delicious French twist on traditional ramen recipes, self-made noodles from homegrown wheat and unbeatable attention to detail are Kodawari’s secret weapons for an international award-winning (Silver Palm 2018), new-wave Bowl of Happiness.

Cooking Up a Storm

The scope of catering services in India is humungous given the fact that the country celebrates numerous festivals and occasions in the form of important events. The industry is now extending its reach beyond marriages to include social gatherings, formal events, conferences, parties, sporting events, etc.

Cooking For The 5 Senses

Catering has now become an important factor for the success of any social event. It is no more limited to weddings and birthday parties. Apart from social gatherings and festive occasions, formal events, seminars, conferences, business or retirement luncheons, graduation parties, trade shows, and other government and business-related events are increasingly using professional catering services today.

Delivery 2.0

The food delivery market has undergone a global transformation, driven by advanced technology options and increased smartphone usage. The Middle East has a strong culture of food ordering, thereby providing a fertile ground for new players. How do major market players in the GCC region experience the business and what are pros and cons from the restaur ant operators point of view? Bettina Quabius reports.

Casual Food Spaces With Foreign Concepts

Global themes and concepts are increasingly finding their way into the Indian foodservice industry, which has been witnessing a spike in the entry of international cuisines, innovative foodservice ideas, new dining formats, distincitve food experiences and chef curated menus. FoodService India spoke to restaurateur Joy Singh about how Indian audiences have reacted to the introduction of Intercontinental flavours at his outlets in NCR and Mumbai.

India's Half Full Glass Of Wine

The wine industry in India has witnessed an upward progression in terms of both sales and popularity (between 10 to 15% per year). This growth has been fostered by factors such as the countrys growing affluence and increase in travel abroad that has invariably exposed Indians to the international wine scene. Of this growth, Grover Zampa Vineyards hold a significant share as the second largest winery in India. CEO Vivek Chandramohan spoke to FoodService India about wines prominence in pop culture, new grape varieties and winemaking styles.

Best Food Forward

It is impossible to think of food and not have our thoughts fl it to its creator. Food and chefs go together and creativity is the crux for a chef to bring forth diversity to the table. But it is another ball-game to strategize the path of creativity to the realm of food and cuisines. While the food scene will continue to remain dynamic, its the creativity of chefs who confect mesmerizing dishes and concoct magical recipes that makes food emerge as winners. To understand the process of culinary creativity, FoodService India reached out to a cross-section of leading chefs in India who have won acclaim and laurels for their cutting edge approach to cooking and cuisines. Turn the pages to read up on Indias top chefs sharing their knowledge and tips about the latest trends in food, nouvelle cuisine, gustatory experiments, defi ning moments of their culinary journey, their career progression as a chef and their inputs on how to create winning recipes.

Spices & Condiments: Transforming Dishes From Mundane To Magical

A boom in travel and the foodservice sector have stoked a growing appetite among consumers for new flavors, spices and condiments. Consumers are looking for ways to enrich their meals with improved tastes. The increase in demand for seasonings for use in overseas cuisines such as continental, French and Italian is also expected to boost the industry growth. The rapid expansion of the hospitality and foodservice sector is also driving the demand for spices and seasonings as their flavors enhance the aroma and taste of cuisines.

Drinking Responsibly Is The Mantra For The New-Gen

Alcohol abuse and underage drinking are prime concerns for the youth today. FoodService India spoke with Amrit Kiran Singh, Executive Chairman of the International Spirits & Wines Association of India (ISWAI) on responsible drinking and the issues that ISWAI has to deal with.

Twist In The Traditional

Creativity and innovation are a part of the culinary industry but brands like Imly, Too Indian and Duty Free – a part of Viva Hospitality group – are restaurants with different concepts and with a hint of global and millennial lifestyle in mind. FoodService India spoke to Varun Puri about his restaurant brands and their unique themes

The Changing Tastes

Mobile connectivity and social media have fundamentally changed the restaurant experience, states Ibrahim Ibrahim of Portland Design, London. Ever heard about Fourth places, Hedonistic purchase or Skeating? Our expert in terms of branded environments and retail design takes you on a fast ride into the very near future of F&B and the new role of restaurants.

Unusual Flavor Pairings Are The New Cool

Chef Nagraj Bhat, Head Chef at London Taxi, a gastropub in Mumbai, speaks to FoodService India about new food technologies, transportation of aromatic food, and unusual flavor pairings.

Comfort Food Is On The Trendy List

Chef Ashish Singh, corporate chef at Cafe Delhi Heights and Nueva, Delhi, speaks to FoodService India about comfort food and his skills as a chef that sets him apart

Going Strong And Franchising Successfully For Two Decades Now

Going Strong And Franchising Successfully For Two Decades Now

Taking An Interactive Approach To Engage With Customers

Taking An Interactive Approach To Engage With Customers

Franchising As A Model For Business Expansion In Foodservice

The Food & Beverage industry dominates India’s franchise sector. In India, the foodservice industry has evolved from homegrown, standalone, family-run business ventures to international partnerships with various business models. Specific to Quick Service Restaurants, the Fast Food Franchise model remains one of the most attractive operating models for international brands foraying into India.

Aiming To Make India A Franchising Hub

Aiming To Make India A Franchising Hub

Spreading Sweetness with a range of cheesecakes

Tell us about your F&B brands and their customer proposition.

Exuding Goan Vibes In A Corporate Hub

Dinesh Arora, Founder and Managing Director, Eastman Colour Restaurants, speaks to FooodService India about the brand‘s market positioning and its other dining hallmarks and why he thinks the café has the trappings to emerge as a successful dining destination in Gurgaon‘s corporate and industrial hub.

Bringing world cuisines to Hyderabad

Chef turned entrepreneur Shankar Krishnamurthy is a veteran of the food and catering industry with over 25 years of rich and varied international experience. 

Social and Digital Marketing Strategies for Restaurants

Social media has shaped an entirely new paradigm in developing customer engagement. This is especially true in the case of the restaurant industry where social media helps in acquiring and interacting with the customers in real time.

Gurgaon: The Shining Star for Craft Beer Buffs

India is witnessing the emergence of quality micro brewing with more and more brewpubs springing up across key metro cities. The Clock Tower, which recently opened in Gurgaon, takes this trend ahead.