Food & Beverage Business Review - October-November 2019

In this issue

Mixology, a refined and in-depth study of the art and craft of mixing drinks, is accepted as necessary part of bar business. The cover story takes a look at the present bar scenario and the various aspects of bartending and mixologists. Fast food industry has seen a rise as never before and there is number of QSRs coming up all over the country. Business Story discusses the opportunity for new entrepreneurs and various aspects that a newcomer must take into consideration before venturing into this business. The feature story takes a look at various ways of curating ‘Chef’s Table’. Other feature story talks about how India’s gastronomic diversity is reflected in its awesome variety of street food. Theme Cuisine section details how over the years people expectations from eating out have undergone a significant evolution.

Supermarket Tomatoes May Soon Regain Lost Flavour

Over our 12,000 years as an agricultural society, farmers have selected certain strains of fruits and vegetables that demonstrated particular qualities — specifically fruit size, shelf-life and growth speed.

3 mins

Creating An Intoxicating Potion

The art of mixing drinks that please the eye as well as the palate is believed to have originated in the middle ages, when people were fascinated by infusions and sagacious compositions. This practice has continued, becoming more specialised through time, and has adapted to modern world to become an art that has been adopted by mixologists and bartenders. The first complex cocktails were invented in the US and England in the 19th century. In the 2000s creativity has become the watchword for mixologists and bartenders. Ashok Malkani takes a look at the present bar scenario and the various aspects of bartending and mixologists and also about the reason for the minimal number of female bartenders as compared to the males.

10+ mins

Delivering Fast Food…Fast

According to an analysis by the Associated Chambers of Commerce and Industry of India (ASSOCHAM), the QSR segment in the restaurant industry is currently growing at a compounded annual growth rate (CAGR) of 25%, and is likely to touch Rs 25,000-crore mark by 2020. This is likely to make several enterprising investors want to enter this segment. However it is essential for a newcomer to realize that the fast food industry has seen a rise as never before and there are a number of QSRs now all over the country. Ashok Malkani, while outlining the opportunity for new entrepreneurs touches on various aspects that a newcomer must take into consideration.

9 mins

The Tastes From India's Streets

The taste and aroma of India are perhaps most acutely felt on its streets. India’s gastronomic diversity is wonderfully reflected in its awesome variety of street food, many of which deserve their place in the menus of fancy restaurants of five-star hotels and resorts with increasing frequency. Like burger and pizza, they deserve to travel to palates of many countries.

6 mins

Berry - Teeming With Health

Cranberries can be described as a group of evergreen dwarf shrubs or trailing vines, going up to 2 metres in length.

4 mins

Monkey Bar

Indigenous Favourites with a Spin!

4 mins

Read all stories from {{magazineName}}

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.