foodService India - November - December 2019

En este asunto

Millennials – people born in the period from the early 1980s to the late 1990s – are changing the food service industry in profound ways. For this generation, often also called Generation Y, independence ranks high in their scale of values. Trend studies have found that independence, autonomy and particularly self-realisation are central values for this age group. For a large majority of this cohort, independence and the ability to determine one’s life oneself are particularly important goals. Likewise, having fun and enjoying life are firmcharacteristics of Generation Y goals.

Surveys have found that about 10% of millennials prefer vegetarian dishes. No surprise that foodservice establishments have started placing a strong focus on vegetarian dishes. These young diners also want to see clear labelling of allergens on the menu. So the demand for lactose or gluten free dishes isincreasing.

Millennials also act differently in the matter of selecting restaurants. As is well known, they are assiduous users of social media and use social media to find a restaurant. So, for restaurants. it has now become important to have their own social-media manager. The aim is to attract guests into the restaurant via their social networks and for which it has become important to invent creative content and try to involve the diners.

HPMF Kochi Convention Leaves Behind A Blazing Trail

In all, over 250 delegates from India, Nepal, Bhutan, Sri Lanka, Bangladesh and UAE attended the Kochi convention, which rose to the mantle of becoming the most talked about fi esta in the almanac of the hospitality procurement industry.

3 mins

'Patrons Visit Oberoi Mall To 'First Eat Then Shop' Instead Of ‘First Shop Then Eat'

Anuj Arora, General Manager, Oberoi Mall, spoke to FoodService India on what makes it one of the most popular F&B destinations in Mumbai’s western suburbs.

4 mins

Winter Dining At Its Heartiest And Healthiest

While there’s nothing wrong with a little indulgence over food during the winter months, how do restaurants make sure that their patrons and guests get all the nutrition and immunity the body needs to stay fit and healthy during and beyond the winter season.

10+ mins

Supermarket Goes Delivery

In the Netherlands, January 2019 marked the entry of a new category player in the food delivery segment: under the name of ‘Allerhande Kookt’ the leading Dutch supermarket chain Albert Heijn is delivering freshly cooked meals to the doorsteps of Amsterdam’s foodies.

2 mins

It Is A Plumazing Affair

India’s one-of-its kind retail restaurant, Plum by Bentchair has created quite a stir amongst the cosmopolitans. First launched in Mumbai and then in Delhi, this fi ne-dining restaurant has become the ‘it’ place for Instagrammers as it has the surreal experience and interiors along with the best curated panAsian menu in the offering to click Instagram-worthy pictures. Priyank Sukhija and Natasha Jain, Founders, Plum by Bentchair, were in conversation with FoodService India and discussed their brand’s attributes and vision.

5 mins

Cloud Kitchens: Offering More Convenience And Variety At Less Price

For consumers who love food but not so much cooking, ordering in from cloud kitchens obviates the daily hassle of kitchen procurement and other pieces of kitchen management.

4 mins

Reintroduction Of Indian Flavours In The Restaurant Landscape

The cuisine of India is one of the world’s most diverse culinary offerings, characterised by its sophisticated and subtle use of the many spices, vegetables, grains, and fruits grown across the country.

4 mins

Everything But The Usual

Many young restaurant visitors expect a the menu to satisfy increasingly specifi c demands. On what do they place particular importance? A new study from Germany demonstrates how the so-called millennials are changing food service.

2 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.