foodService India - July - August 2019

I denne utgaven

People today are looking for a dining experience that responds to their needs and concerns for health, well-being, and environmental issues. There is an emerging and growing demand for food ingredients that are sugar-free, gluten-free, vegan, green and protein-rich. An increasing number of consumers are mindful today not only about their food choices and consumption but also about food production. In general, people are now asking more questions about their own eating behaviors and food choices. The restaurant industry, therefore, needs to offer dining solutions that make both the traditionalists and enthusiasts happy so as to keep receiving the unstinted support of a broad demographic of diners.
Restaurants need to provide for a demanding demographic with specific tastes and preferences. This is possible only when restaurants ensure a menu that is inclusive and focuses on recipe development as per the needs and evolving demands. For instance, non-meat protein alternatives such as tempeh, tofu, seitan and nutritional yeast are on the rise today, as are glutenfree and sugar-free ingredients in baking and bread making. Chia, acai, matcha green tea, avocado, kimchi, kefir, kombucha and other fermented products have already caught on in a big way. At the same time, the demand for ‘green’ foodstuffs is on the rise and restaurants need to have a broad menu that features more of green offerings as dining options. They should continue with their menu innovations to help guests making a ‘greener’ choice – like having the option of grilled cauliflower served with black sesame and truffle. Products such as humus, falafel and seasonal salads are also becoming very popular with the discerning diners.
Restaurants that offer cuisine derived from this new approach to cooking and eating and provide for a superior and healthy dining experience, will prevail and continue to win.

New Picks, Hires, And Promotions

Your one-stop shop for the latest news on executive movement in the HoReCa industry.

7 mins

Serving World's Tastiest Chicken For Over 60 Years

KFC has over 60 years of experience serving signature chicken to billions of customers across 125 countries. Samir Menon, Managing Director, KFC India, speaks to FoodService about how the brand continues to serve the world’s tastiest chicken and its plans to expand and penetrate further into the Indian market.

3 mins

Shaken & Stirred: Mocktails Are The Toast Of Town

Mocktails were once mainly considered as a sweet drink or thirst quencher but people today are experimental in trying out new flavors and recipes by bartenders across the world. Today, mocktails are as creative, delicious and flavorful as any alcoholic mixed drink and one of the biggest trends in the beverage industry in recent years.

10+ mins

Mission Masala's Casual-Dining Concept Tickles All Senses Among Foodies

Ready for a trip to India? Golden Palm winner Mission Masala will take you there. Vibrant and intoxicating, the casual-dining concept was carefully devised by career changers Pavan Bajwa and Tim Van Den Heuvel to tickle all senses. Among foodies around Belgium, their food trucks have long reached cult status.

4 mins

Exuding Goan Vibes In A Corporate Hub

Dinesh Arora, Founder and Managing Director, Eastman Colour Restaurants, speaks to FooodService India about the brand‘s market positioning and its other dining hallmarks and why he thinks the café has the trappings to emerge as a successful dining destination in Gurgaon‘s corporate and industrial hub.

4 mins

Creating A Market For Apple Ciders In India

Rohan Nihalani, Managing Director, Morgan Beverages Pvt. Ltd, speaks to FoodService India about how his company is involved in creating and building a large market in India for its International Cider brands, and his plans to bring more such products to the country.

3 mins

Les alle historiene fra foodService India

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.