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Gin is the spirit synonymous with class and history which has evolved from its medicinal origins to become one of the most popular spirits in modern bars.Though several distilled spirits are popular, but bartenders and cocktail connoisseurs just love Gin. An amazing thing about this beloved spirit is that each Gin brand has its own nuances and botanically infused spins that gives one an extremely different experience. Cover story discuses about various aspects of this much-loved spirit.

The demand for online food delivery has gained immense popularity in the last few years. Though cloud kitchens gained popularity long time ago, their demand has been on the rise during the recent past.Cloud kitchens, with the help of aggregators, have progressed at a rapid rate and are, today, considered to be the future of food industry. Business story examines the market for these ventures.

Food and Beverage is the key department to garner revenue. There is great emphasis on devising proper Revenue Management Strategies. In Feature story food and beverage experts share their perspective on what measures can be taken to ensure the financial growth.

The Agri section discusses the earthy flavour and culinary versatility embracing Beetroot. In the Beverage section we find how alcohol lover tries to find ways to beat the heat and have concoctions like Ice Tea with alcohol. Theme section focus on the taste and aroma of India, which perhaps most acutely felt on its streets, is now well adopted by various foodservice establishments to impress upon their guests. In the Operations section we discuss barbecues as an important part of any social celebration. Whether they are warm afternoons, chilly evenings or downright cold nights, barbecues can be experienced and enjoyed during all seasons.
Other regular sections update you on latest news, reports and events along with Health & Nutrition and Hygiene

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.