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Going Beyond Your Staple Chai
Radhika Batra Shah is a celebrated tea sommelier and owner of organic tea brand Radhikas Fine Teas & Whatnots. She was recently invited to launch her signature line of handcrafted teas by the Kempinski Hotel Muscat, Oman, at their tea boutique. Her brand offers organic, plantation-fresh whole leaf teas and elevates the Indian tea palate to include characteristic variants like Darjeeling white oolong and black leaf barmagot. In a conversation with FoodService India, Batra outlines her professional philosophy of the art of serving tea.

In Tune With The Digital Age
As a world leader in catering, McDonalds has a quite particular obligation to keep up with technological progress, if it is to be seen as a modern business. In this respect the French market was and is the European wide pioneer. Jean-Nol Pnichon, in charge of realising McDonalds digital strategy in France and southern Europe, explains the major stages of innovation which the business has undergone over the last few years and the challenges which the future is still to bring.

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.

New Picks, Hires, And Promotions
Your one-stop shop for the latest news on executive movement in the HoReCa industry.

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.