foodService India Magazine - January - February-2020

In this issue

We spoke to some of the leading chefs, F&B Heads, restauranteurs for the cover story 2020 Ahoy: Foodservice trends that will rule the roost (page 24) to get a fair idea about the break-out themes and concepts that will shape and shake up the industry in the coming months. The experts we spoke to said that customers today wantto get the best out of the experience… the most health, the most fl avor, the most satiety, the most bang for the buck.

To be on the right side of this growing bulge of demanding customers, the foodservice industry needs to whip itself up in a frenzy of constant improvement. Restaurants, F&B players and industry stakeholders need to keep innovating at a fast pace because customers expect a better-experience-than-before all the time.

Asked to call out the ingredients and name the food thematic trends that will appeal to the customers, the experts opined that consumers will increasingly seek foods and beverages that enhance cognitive and digestive function and those that boost physical appearance and performance. With people inhabiting an increasingly busy lifestyle, their main food and ingredient concern will be to look for their micro/macro nutrients even as consumer palates will shift to shun sugar and high-carb diets.

“My mantra to cooking is flavour, flavour, flavour…. I respect and sublimate the ingredients”

FoodService India caught up with Michelin star chef Stéphane Gaborieau during his recent visit to India and drew him out to talk about his culinary philosophy and how he looks at the job profile of a chef in today’s foodservice landscape that is constantly in a state of flux.

4 mins

2020 AHOY! Trends That Will Rule The Roost

FoodService India reached out to leading players in the F&B industry to share their thoughts on the dining concepts and food and beverage trends that will dominate the industry this year. In the pages to follow, some of India‘s leading chefs, F&B managers, restauranteurs and industry thought leaders weigh in on what they believe will be the popular and emerging concepts in restaurant formats, culinary styles, break-out cuisines and ingredients. Read on...

10+ mins

The triumph of transparency and technology

From a small start-up to a decade-old company, Dodo Pizza’s is a remarkable success story. Already the No. 1 pizza brand in Russia, the company is set on an ambitious course to become the No. 1 in the world. Founder and CEO Fyodor Ovchinnikov shares the secrets of his company’s achievements and future plans.

7 mins

Different restaurant concepts and trends emerging in India

The restaurant market in India is very heterogeneous and marked by the emergence of different dining concepts and formats.

3 mins

India Food Trends: What's Next?

When tomorrow comes, are you ready? Here are five megatrends to look out for.

6 mins

Trends that will define the restaurant industry this year

Going forward into the 2020s, there will be an increasing demand for micro dining experience with miniature versions of the food available in all restaurants. The industry will continue to move towards out-of-the-box experiences for everyone with the current year likely to see a ramp up in the use global ingredients like ruby chocolate, choux pastry and fermented foods like kimchi and kombucha.

4 mins

The way forward to creating exciting and innovative cocktail drinks

Today, all mixologists are making drinks that are instagramable, most of them taste brilliant, and there is always a heart-warming story behind the drinks being told from behind the counter. So, how does one stand out?

4 mins

New trends in kitchen fittings and supplies for the restaurant industry

Kitchen fittings are the unsung heroes in a restaurant as they look small, nondescript and are often overlooked; however they are vital to the functioning of a well equipped and efficient kitchen and need as much attention and precision as the food and drinks prepared in any commercial establishment.

4 mins

“Water has a lot more to offer to the culinary table than just quenching thirst”

Ganesh Iyer’s resume says he is India’s first and only Water Sommelier. FoodService India caught up with Iyer who is also the Director, Operations - India & Indian Subcontinent, VEEN, a Finnish company that was established in 2006 and which offers premium spring water and mineral water ranges to 17 countries across Europe, the Middle East and Asia including India and China. “Water sommelier as a profession was unheard of until I became India’s first and only water sommelier,” says Iyer in a chat with Sanjay Kumar in which he demystifies his job of being a water sommelier and what it takes to make a mark in this profession.

4 mins

Big love for food

Launched in 2007 in Ankara, Big Chefs today counts over 60 outlets, making it one of the most successful and fastest growing restaurant concepts in Turkey. Now, the all-day dining formula with a focus on Anatolian and world cuisine is ready to add more international outlets to the nine units in the UAE and Europe.

6 mins

Read all stories from foodService India

foodService India Magazine Description:

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.