CATEGORIES

Study: Mass Individuality Shapes The Future

‘Restaurant 2025: Seven Foodservice Trend Statements’: this is the title of an exclusive study commissioned by Internorga on the occasion of its 90th birthday to take a wellfounded look into the future. The study was conducted by the GDI Gottlieb Duttweiler Institute in Zurich, Switzerland, and is meant as a long-term outline of the new competitive structures brought about by the individualization of the masses. Central statement: food is lifestyle.

Kitchen Incubator: A Unique Platform For Culinary Innovations

The concept of kitchen incubators is new to the Indian foodservice market but they can be an exceptional way to sustain the rise of specialty products and a simple and affordable platform for entrepreneurs and aspiring chefs to enter the market and introduce new fl avors, work on refreshing food ideas and bring a personalized touch to the food menu besides creating unique ways of cooking and conceptualizing food. 

Tools To Grow The Restaurant Business

The F&B industry is witnessing tremendous growth assisted by technology in areas such as customer engagement, data analysis, quick service, and others.

Good Food And Great Service Get Noticed Always

Jaswinder Narang, Complex General Manager, Sheraton Grand Pune Bund Garden Hotel and Le Méridien Mahabaleshwar Resort & Spa, spoke to FoodService India about how good service standards add to the food and beverage reputation of a hotel and create an impact on its overall business proposition.

Multiplexes And Food Business

In-cinema dining is turning out to be serious business as F&B contributes around 30% of the total revenue that any multiplex chain earns. The amount which people spend on tickets is similar to the one they spend on food and that‘s how the business becomes sustainable.

We Consciously Position Ourselves In The Niche Category

FoodService India spoke to Vikas Kumar, Executive Chef, Flury‘s, about the café, its popular offerings, the chain‘s expansion plans and the changing café culture in India.

Something To Wine About

Indians, in increasing numbers, are turning to wine for personal consumption and for celebrating special occasions. To cash in on this trend, hotels like Hyatt Regency Gurgaon have a well-planned wine program that adds considerable value to its overall food and beverage offerings while contributing healthy returns on investment.

Kolkata's F&B Entrepreneurs Talk Turkey

The F&B Entrepreneurship Summit and Awards saw the crème de la crème of foodservice industry in West Bengal turn up and train the spotlight on the opportunities and challenges before local players.

Making Customers Investors

Crowdfunding and crowd-investing, as an alternative form of finance for start-up companies, is taking off particularly in the service sector in Europe. In 2015 the Europe-wide volume grew by 92% to €5.4 bn, as documented by a report from the University of Cambridge and the accountancy firm KPMG. By far the greatest proportion of this crowd funding volume comes from the UK (> €4,412 m), followed by France (€319 m), and Germany in third place (€249 m). The benefits which this alternative financing tool can bring to the catering sector are shown by the example of the new British-Mexican food chain Chilango, London.

Mastering The Art Of Mixing & Fixing

In a candid conversation with FoodService India, American Whiskey Ambassador, Yangdup Lama shares his views on the various aspects of mixology and how India is a potential market for American whiskeys.

Over 6,000 Horeca Partners Benefit From Our Services

S.K. Maratha, President – Food Service India Pvt. Ltd., talks of the range of products and services offered by the company and how they are helping the company’s HoReCa partners to remain profitable and successful.

Creating Buzz Through Authentic Sindhi Cuisine

Girish Ramchandani, Owner of Hojamalo, speaks of how his restaurant has created a niche for itself within just three months of its opening by serving the best of Sindhi food.

Pioneers In Ready-To-Cook Product Range

Mahesh Padhiyar, Chairman, Food Solution (India) Limited, speaks of the uniqueness of his company‘s Karamat brand for the HoReCa industry, the drivers of its success and growth, and its road map for the future.

Challenges Of Hospitality Project Procurement

Hospitality Project Procurement is a process used to acquire goods and services. But what distinguishes hospitality project procurement from other forms of procurement are the series of procurement activities carried out during the execution of a project. Here‘s an insight into the opportunities and challenges that surface in the course of hospitality project procurements.

Changing The Dining Landscape

Restaurants in increasing numbers are adopting table-booking apps for optimizing management of reservations, wait-lists, guest data, and table allocation. At the same time, consumers have also started to rely on this technology to reserve a table, compare a restaurant, menu items, deals and offers for making decisions about their eating out.

Role Of Uniform In The QSR Industry

Restaurant’s today are the throbbing pulse of 21st century Indian social life. Today’s busy lifestyle and the availability of an assorted range of food at local restaurants tantalize us to indulge in new culinary experiments every other time. This has led the QSR (Quick Service Restaurant) industry scale rapid growth, which will only accelerate further in the coming years.

South African Restaurant Chain Barcelos To Add Up To 20 More Outlets In India By End 2019

Known for its flame-grilled menu with peri peri sauces, Rohit Malhotra, Business Head- India Operations, Barcelos India, says that the brand has been able to create a distinct positioning and is looking to expand through the franchise route by partnering with enthusiastic individuals that can drive the Barcelos brand.

Constant Change Is The Need Of The Hour

Social media is continually altering the face of the dining industry. While the reputation of restaurants used to lie solely in the hands of publicists and critics, the responsibility of reviewing is now shifting to the consumers. Chef Vaibhav Bhargava, Executive Sous Chef, ITC Maurya, New Delhi, shares his thoughts on emerging dining trends with FoodService India.

The Art Of Mixing

Shatbhi Basu, Bar Consultant at The Empressa Hotel, and Head of a bartending academy, talks about her journey as a mixologist, and new trends and developments in the field with FoodService India.

Organised Sector Of Hospitality Industry In India, At This Point, Is Quite Vulnerable

His professional career began in commercial real estate finance but his personal interests in food and hospitality led him to focus on the hospitality sector. In 2009, he co-founded Azure Hospitality. Focussing on importance of simplifying food, Kabir Suri, Co-Founder & Director, Azure Hospitality, shares his insights.

Anurag Katriar To Helm NRAI's Mumbai Chapter

Anurag Katriar, Executive Director & CEO, deGustibus Hospitality, took over as Chapter Head for Mumbai region of National Restaurant Association (NRAI) of India today.

Upholding Tarla Dalal's Culinary Legacy

The culinary world needs no introduction to the celebrated cookbook author, TV host and renowned chef the late Tarla Dalal. It was no surprise then when her gifted daughter launched her first cookbook – Modern Vegetarian Recipies – on the birth anniversary of her beloved mother. FoodService India speaks to Renu Dalal about her mother‘s storied culinary legacy and how her own career has panned out.

The Sweetness Of Summer

Enjoy these sweet and cold desserts to stave off the heat of the summer without having to compromise on heath because what you gain, you will sweat out. Relish the hotness this season with some of the best summer cakes and desserts.

Mantras Of A Modern Chef

Chef Glyston Gracias believes in the ability of a well-designed dish to inspire nostalgia and evoke strong emotions among diners. As Head Chef at Smoke House Deli and Social (Mumbai), and City Chef at Impresario Entertainment & Hospitality Pvt. Ltd., he is known for his simple yet modern cooking style. The celebrated chef speaks to FoodService India about his 15-year-old culinary career and some key learnings.

We Aim At Keeping Our Dishes Authentic

1Q1 is a majestic art deco inspired kitchen and bar that serves authentic Asian cuisine and a smorgasbord of decadent cocktails. It has three distinct spaces - an elegant fine dining area for relaxed sit-down meals, a high-energy space marked by a stage and an oval-shaped island bar, and lastly, alfresco dining. FoodService India spoke to Anirudh Kheny, Partner, 1Q1 Kitchen & Bar to learn more about the company‘s latest menu offerings and its journey ahead.

Focusing On The Values Of Brand And Breaking Ground In Niche Markets

FoodService India speaks to Vikram Rana, MD, Vapour Bar Exchange, Gurgaon, about the challenges of opening a new restaurant in this competitive market and the marketing strategies necessary for the brand to stay relevant in this digital era.

India Food Forum 2019 Concludes On A Thumping Note

As the 12th edition of India Food Forum got up and running from 5th-6th Feb. at the Renaissance Hotel Mumbai, it once again shone the spotlight on a groundbreaking agenda geared to reframe our understanding of the trends shaking up modern food retailing.

Breaking It Down For The New-age Generations

FoodService India speaks to Chef Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, about his profi ciency and skills as chef and the new-age trends that are catching on in the foodservice industry.

Brewing Success

In an increasingly flourishing coffee-bar market, home-grown Eastern European coffee-shop brands are carving a niche for themselves. Two particularly successful examples are the Romanian fixed-price format 5 To Go and Serbian full-service specialty-coffee-shop chain Kafeterija.

Pirates of good food !

Restaurateur, Inderjeet Singh Banga, Founder, Pirates of Grill speaks to Food Service India magazine about his success mantra and what it takes to retain loyal customers.