foodService India - September - October 2019

En este asunto

Will dining out lose ground in our digital age? I don’t think so, even though take-away and delivery services in particular are gaining ground. Delivery services provide a certain demographic with a fast and efficient food service, but I believe that restaurants also provide an experience for traditionalists and enthusiasts, who will continue to support the industry long into the future.
We shouldn’t underestimate the overall dining experience afforded by a brick and mortar restaurant. We can see convenience and guests who are strapped for time being a major trend in the market today. So, offering an engaging dining experience today calls for always maintaining the ethos of ‘never let your takeaway business interfere with your restaurant guests’ experience’. After all, a restaurant can also provide a take-away and catering service, but not the other way round. Restaurants should therefore position themselves more as a household brand offering a premium family dinner experience.

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.

5 mins

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.

4 mins

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.

5 mins

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.

3 mins

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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.