Food & Beverage Business Review - June - July 2023

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Indians are becoming more adventurous with their drinks than they were before due to greater global exposure and increasing disposable incomes. This change in drinking habits can be attributed to greater awareness about drinks, the trend which is now percolating down from higher strata of the society to middle strata, resulting in the maturation of the drinking habits in our socio-cultural fabric at large. The cover story examines how bartenders are innovating cocktails to provide sensory satisfaction to the demanding guests.
The demand for caterers is growing due to the increased festivities and celebrations. The annual turnover of this business and the profit margin is tempting not only enterprising entrepreneurs but also several emerging hospitality graduates to venture into this business. Business story suggest caution for these aspiring entrepreneurs to take a look at several other aspects into consideration before making it a career.
With the growing health consciousness and increasing awareness about the harmful effects of pesticides, the popularity of organic food is rising in India. But very few understand organic food and what constitutes organic farming. Feature story discusses the fundamentals of organic farming before one can appreciate the meaning and dimensions of organic food.
Coconut has great relevance in our cultural and religious space, and its role in festivities and culinary dishes cannot be overstated. Food section talks about the edible potential of this magical fruit. The Beverage section of this issue has covered traditional summer drinks mainly made at home, often fresh, for the day’s consumption either before a meal or during the day.
Besides these above-mentioned interesting and relevant to the industry topics, we have explored some other interesting topics too through articles and Q&A’s, which are supplemented by an exhaustive coverage of information through our News, Report and Event sections.

Chile to Strengthen Ties with India

The counter-season and the diversification of its exports has allowed the Latin American country to enter the Indian market with a wide variety of products, mainly foods, which seek to position themselves among consumers thanks to their high-quality standards.

2 mins

Concocting Cocktails

Drink preference, like fashion, literature and food, reflect the changing trends and likes of the populace. Post pandemic, people have become tuned to quality over quantity. The desire of consuming an excess quantity of spirits has been replaced with what tickles the taste buds and provides sensory satisfaction. Today, cocktails have become increasingly popular over neat spirits. And the usage of spirits has also taken a turn. While previously cocktails were normally concocted using vodka or gin, today they are extensive prepared from rum, tequila, bourbon, whiskey, and mescal. Ashok Malkani examines the cocktail scenario and the different aspects of creating and fabricating flavourful and intoxicating drink.

10+ mins

Career in Catering

With the world returning back to normalcy festivities and celebrations have once again come to the fore. The most important prerequisite for any celebration is food. This makes it mandatory for the event organiser to take the services of a caterer. The demand for caterers, with the increasing number of celebrations taking place, is growing. It is expected to grow at a CAGR of 7.3% by 2024. The profit margin is believed to be about 35%-40%. The annual turnover of this business and the profit margin is tempting not only enterprising entrepreneurs but also several emerging hospitality graduates to venture into this business instead of serving in Hotels or F&B outlets. But a word of caution for these aspiring entrepreneurs: Catering is not just about food. One has to take several other aspects into consideration. Ashok Malkani takes a look at some of them and how one can make a successful career in catering.

9 mins

Organic Food - The Healthy Option

The twin concepts of organic farming and organic food were conceptualized and became popular worldwide during the twentieth century. Presently, there is a significant demand from consumers for organic food, but this is mostly in developed countries. There is sustained increase in consumption of organic food in India in last few years. It is expected that organic food would see a steady growth in near future in India.

10+ mins

Cracking the Nut

Coconut is a strange fruit indeed. Like life, and many great human beings, it is characterised by wonderful dichotomies. It is hard yet soft, tough yet sweet. And like life it never reveals its best to people, who are not ready to do the hard work of breaking through its shell.

7 mins

Avocado Oil

Oil that wonderful food ingredient which makes many dishes taste absolutely delicious. Used for frying, stir-frying, drizzling, sautéing, etc and in any other way, edible oils are constantly being experimented with. They are known to modify the texture and flavour of any food.

6 mins

Cooling Beverage

Tradition in Commercial Forms

9 mins

Interior Intricacies

Designers believe that interior design is as much about functionality as it is about beauty, specially in establishments like hotels and restaurants.

6 mins

Flavours of Goa

Goa is not only a state but also a state of mind, where the ethereal natural beauty is amalgamated with hedonism reflected through fun, frolic and great food, to create a great experience for tourists and travellers. However, visiting Goa without having a taste of the authentic Goan cuisine can make your travels to this state an incomplete one.

7 mins

"Positive, Energetic, Innovative"

\"With more than two decades of experience in the hospitality industry, Chef Dibyendu Roy joined the iconic Taj Fort Aguada Resort & Spa as the Executive Chef in October 2022 and since then there has been no looking back. Working with well known brands like Hyatt, Marriott and The Taj within the country and overseas has taught him to be more adaptable leader, respecting ethnicities, diversities and cultures. In his 23 years of professional journey, he has served diplomats and has curated meals and experiences for several dignitaries. Chef Roy attributes his philosophy behind the food he cooks to the experience that he creates for his guests. To quote him \"the emotion that comes out on the very first bite tells my success story\". In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more...

3 mins

Vacuum Packaging

A vacuum-packing machine used optimally can save large amounts of time, effort and money. These machines allow fresh food to be bought in bulk, prepared and then stored for longer periods without deterioration in quality, allowing restaurants and banquet kitchens to increase working efficiency, and cut costs and wastage.

4 mins

Customer Service

Catering institutes in India vie with each other to offer the latest in education to students, even if courses are dated in the late vestiges of the last century. The mushrooming of institutes has led a piquant situation in which there are a number of catering personnel coming out of the institutes and marching straight into the arms of recruitment agencies who promise the skies to the bright-eyed aspirants.

3 mins

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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.