Food & Beverage Business Review Magazine - October - November 2020

In this issue

The outbreak of Corona has definite impact on the food service business. All verticals of food service industry have been impacted in varying degrees. Banquets are the worst-hit segment, largely due to the general avoidance of people in getting into larger gathering. Against this grim backdrop, most of the caterers have to suspended operations as government put condition on number of people allowed for social functions. Food Courts located within mall premises recording a sharper drop. In-restaurant dining is also seeing a big impact. The shutting down of restaurants and fine-dines led to many of the players wrapping up. But the delivery segment so far has seen the least impact. One of the integral facets of online food delivery market is cloud kitchen. As a result, restaurateurs and entrepreneurs shifted to cloud kitchens or ghost kitchens, focusing on home-delivery of freshly cooked food. The concept gained momentum in the covid era, saw an immense rise in demand during the lockdown period. Even after the end of lockdown, there is bound to be a negative impact on the dine-in crowd at restaurants. It is believed that it may result in an increase in home delivery orders. However there are misgivings in the minds of people who order for food to be delivered at home about the level of hygiene maintained by the aggregators as well the restaurants during this scare of the pandemic. But they need not worry as the food regulator, FSSAI, has issued guidelines related to hygiene and safety that the food business operators must follow during the corona virus outbreak. But the long-term changes will have to be made as to how the world will socialise over food and drink and the restaurants will need to contend with newer needs and create different business models. The guests in future will be much more conscious of where they are eating, under what conditions. Good news of vaccine coming soon has surely created a strong sense of hope in near future.

Love for Seafood Nothing Fishy

Seafood has been consumed by humans for centuries. They have loved it and have mastered in making various dishes from the sea animals and plants. The consumption of seafood has increased and many restaurants globally cater to this need of giving best-in-class seafood to customers. India’s coastal areas are known for their beaches and seafood. With a wide coastline, India has emerged as one of the major seafood exporting countries in the world. However, there has been an impact on the consumption of seafood due to the belief that corona virus originated from wet market in China and its consumption could cause COVID 19. Ashok Malkani takes a look at the consumers’ love for seafood and gauges whether the pandemic has affected their yearning for this food.

10+ mins

Restaurants' Buddy In The Cloud

Several industries in India have been adversely hit by the pandemic, and among them, the hospitality industry is one of the industries which have been hit really hard. The restaurant business in the country has also been very badly hit by the pandemic. Post lockdown we are seeing a scenario where some restaurants in India’s foodservice industry have been closed permanently and many are finding it hard to run the show amidst the daily costs. However, amidst this depressing scenario, the online food delivery market has a huge potential to grow in India.

3 mins

Apple a Day

Apple is a widely consumed edible fruit, which is borne by the apple tree (Malus Domestica). Appletree was originated in Central Asia. It is believed that the apple was domesticated between 4000-10000 years ago in the Tian Shan mountains, a large system of mountain ranges in Central Asia.

4 mins

Facilitating A Hygienic Kitchen

Hygiene doesn’t come on a platter, especially in commercial kitchens. A number of elements must interact with each other seamlessly to produce the perfect recipe for a hygienic kitchen, which is a must for ensuring food safety in restaurants as well as guest satisfaction. Out of these multiple factors, two players in this process stand out – the importance of clean utensils and pest control. While cross-contamination through utensils is often neglected, pest infestation is a widely acknowledged and yet a difficult-to-control problem.

7 mins

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Food & Beverage Business Review Magazine Description:

Food and Beverage Business Review – This is a bi-monthly magazine covering the entire gamut of activities that define the institutional F&B business - from "Farm to Fork", right from agricultural produce and meat products to dairy, food processing & bakery, beverages, equipment, cuisine, marketing and other related issues. The magazine goes behind the scenes to give the F&B professional, information, news and features about the business. The objective of the magazine is to develop a proper institutional marketing synergy between Food & Beverage, Food processing, Foodservice & the Food Retail industry. The range of articles covers food service, processing, food retail, equipment, theme & design, technology, food hygiene, marketing and training etc. Partnering with vendors, the magazine informs the target audience of new developments thus saving their valuable time and money. The magazine reaches to individuals who have titles of chef, F&B Manager, menu planner, restaurateur, bartender, sommelier.etc. In the food service industry; channel buyers, category managers in major organised retail chain stores, importers and distributors.