foodService India - March - April 2019

この問題で

What can you expect at a gathering that attracts the most eclectic
bunch of cognoscenti from the Food Retail industry? As is
customary at the annual India Food Forum (organised by IMAGES
Group and publisher of FoodService India), the Conclave this year
rippled with energy and its usual share of heat and light that the
conferences, workshops, exhibitions, live shows and networking
sessions radiated. Industry mavens who spoke on different themes
and topics at the numerous panel discussions threw up interesting
insights on the foodservice industry.
Discussions also led to information on trends, emerging
concepts and categories, understanding consumer behaviour,
and on marketing and F&B promotion strategies – all of which,
as everyone agreed, require joint efforts of both suppliers and
retailers. Pages 28 to 40 of this issue of the magazine offers
a conspectus of the action at the India Food Forum. For those
who were not there, we bring you interesting bytes and loads of
information exchanged at the Forum.
Turn to pages 36 to 40 to fi nd out about the winners of IMAGES
Food Service Awards presented by HUL’s Knorr Seasonings
and powered by Lulu Mall. The winners were awarded glittering
trophies and citations for demonstrating excellence in F&B
operations across multiple formats. The selection process for the
Awards involved inviting entries from the nation’s leading food
service operators across multiple categories. The Awards’ Jury
comprised eminent personalities from the fi elds of business,
media, and research and consulting. The Jury analyzed key
performance metrics such as growth in top line sales and retail
presence, sales per square foot, same store sale growth. The Jury
also studied the impact of IT application, innovation, marketing,
supplier relations and employee practices.
My congratulations to the winners and my heartfelt thanks to all
the participants at the Forum for making the show a great success

Charcoal Concepts

Charcoal Concepts is a platform for specialized Indian food and beverage, founded by K Hospitality Corp, India’s leading hospitality and food services corporation.

3 mins

Breaking It Down For The New-age Generations

FoodService India speaks to Chef Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, about his profi ciency and skills as chef and the new-age trends that are catching on in the foodservice industry.

5 mins

Brewing Success

In an increasingly flourishing coffee-bar market, home-grown Eastern European coffee-shop brands are carving a niche for themselves. Two particularly successful examples are the Romanian fixed-price format 5 To Go and Serbian full-service specialty-coffee-shop chain Kafeterija.

8 mins

Local Ice Cream WIll Continue To Be Patronized

Rahil Gandhi, Director, Vadilal Dairy International Limited, speaks of his companies new marketing campaigns, withstanding the foreign competition and the growth of ice cream industry in India.

5 mins

India Food Forum 2019 Concludes On A Thumping Note

As the 12th edition of India Food Forum got up and running from 5th-6th Feb. at the Renaissance Hotel Mumbai, it once again shone the spotlight on a groundbreaking agenda geared to reframe our understanding of the trends shaking up modern food retailing.

10+ mins

Focusing On The Values Of Brand And Breaking Ground In Niche Markets

FoodService India speaks to Vikram Rana, MD, Vapour Bar Exchange, Gurgaon, about the challenges of opening a new restaurant in this competitive market and the marketing strategies necessary for the brand to stay relevant in this digital era.

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.