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Woman in India always excel in the kitchen at home but have not been able to make an impressionable dent in the male dominated kitchens of Indian hospitality industry. On this International Women’s Day they must look forward to an equal future, a dominant position in the hospitality industry in India, particularly in the F&B segment. Cover Story examines the role, opportunities and prospects of female chefs in India.
In these unprecedented times people are most concerned about their health and are not sure whether it is safe to go out and dine in a restaurant. Business Story find out the steps being taken by the industry not only to maintain hygiene in the kitchens but also to keep the guests informed about these measures to gain their confidence.
Restaurant business in India is slowly recovering from the severe economic jolts it suffered due to successive lockdowns but it would still require some more time to reach pre-Covid levels of revenues and growth. The Feature Story discusses what routes majority of restaurants in India would prefer to take towards revenue and profit growth which require less investment.
The Operations section take a view of the industry experts on how curating a perfect menu is as significant as preparing a perfect dish and can help organize the food preparation not only to ensure good taste but also healthy and nutritious food.
Health & Safety section finds how food traceability helps in understanding the movement of a food product and its ingredients through all steps in the supply chain, both backward and forward. Also Hygiene section takes a look at the need of why Food Hygiene has become foremost priority post-covid.
Also read other regular sections for more information. ITPO has announced the dates for Aahar 2021. See details on the event page and plan your participation or visit to the show. You can contact industry associations like HOTREMAI or ARCHII for exhibiting at the show.

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.