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How Smart Technology Can Lead The Way For Safe Eating Environments
As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.
Thinking out of the box
Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
Zomato acquires UberEats India for approx Rs. 2,500 crore
Zomato has acquired Uber’s Food Delivery Business in India in an all-stock deal. Uber will have 9.99 percent stake in the Deepinder Goyalled food delivery platform.
Millennials are looking for food that goes back to the roots
The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.
Survey reveals that breakfast is not a favourite cooking moment for Indian moms
If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, country’s leading electrical appliance brand partnered with Momspresso. com, India’s largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.
Burger Singh to open 66 franchise outlets in the next 2 years
Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name that’s on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.
“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
How Smart Technology Can Lead The Way For Safe Eating Environments
As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.
“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
Thinking out of the box
Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
Millennials are looking for food that goes back to the roots
The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.
India Food Trends: What's Next?
When tomorrow comes, are you ready? Here are five megatrends to look out for.
2020 AHOY! Trends That Will Rule The Roost
FoodService India reached out to leading players in the F&B industry to share their thoughts on the dining concepts and food and beverage trends that will dominate the industry this year. In the pages to follow, some of India‘s leading chefs, F&B managers, restauranteurs and industry thought leaders weigh in on what they believe will be the popular and emerging concepts in restaurant formats, culinary styles, break-out cuisines and ingredients. Read on...
Trends that will define the restaurant industry this year
Going forward into the 2020s, there will be an increasing demand for micro dining experience with miniature versions of the food available in all restaurants. The industry will continue to move towards out-of-the-box experiences for everyone with the current year likely to see a ramp up in the use global ingredients like ruby chocolate, choux pastry and fermented foods like kimchi and kombucha.
The way forward to creating exciting and innovative cocktail drinks
Today, all mixologists are making drinks that are instagramable, most of them taste brilliant, and there is always a heart-warming story behind the drinks being told from behind the counter. So, how does one stand out?
“Water has a lot more to offer to the culinary table than just quenching thirst”
Ganesh Iyer’s resume says he is India’s first and only Water Sommelier. FoodService India caught up with Iyer who is also the Director, Operations - India & Indian Subcontinent, VEEN, a Finnish company that was established in 2006 and which offers premium spring water and mineral water ranges to 17 countries across Europe, the Middle East and Asia including India and China. “Water sommelier as a profession was unheard of until I became India’s first and only water sommelier,” says Iyer in a chat with Sanjay Kumar in which he demystifies his job of being a water sommelier and what it takes to make a mark in this profession.
New trends in kitchen fittings and supplies for the restaurant industry
Kitchen fittings are the unsung heroes in a restaurant as they look small, nondescript and are often overlooked; however they are vital to the functioning of a well equipped and efficient kitchen and need as much attention and precision as the food and drinks prepared in any commercial establishment.
“My mantra to cooking is flavour, flavour, flavour…. I respect and sublimate the ingredients”
FoodService India caught up with Michelin star chef Stéphane Gaborieau during his recent visit to India and drew him out to talk about his culinary philosophy and how he looks at the job profile of a chef in today’s foodservice landscape that is constantly in a state of flux.
Different restaurant concepts and trends emerging in India
The restaurant market in India is very heterogeneous and marked by the emergence of different dining concepts and formats.
The triumph of transparency and technology
From a small start-up to a decade-old company, Dodo Pizza’s is a remarkable success story. Already the No. 1 pizza brand in Russia, the company is set on an ambitious course to become the No. 1 in the world. Founder and CEO Fyodor Ovchinnikov shares the secrets of his company’s achievements and future plans.
Big love for food
Launched in 2007 in Ankara, Big Chefs today counts over 60 outlets, making it one of the most successful and fastest growing restaurant concepts in Turkey. Now, the all-day dining formula with a focus on Anatolian and world cuisine is ready to add more international outlets to the nine units in the UAE and Europe.
Reintroduction Of Indian Flavours In The Restaurant Landscape
The cuisine of India is one of the world’s most diverse culinary offerings, characterised by its sophisticated and subtle use of the many spices, vegetables, grains, and fruits grown across the country.
Supermarket Goes Delivery
In the Netherlands, January 2019 marked the entry of a new category player in the food delivery segment: under the name of ‘Allerhande Kookt’ the leading Dutch supermarket chain Albert Heijn is delivering freshly cooked meals to the doorsteps of Amsterdam’s foodies.
HPMF Kochi Convention Leaves Behind A Blazing Trail
In all, over 250 delegates from India, Nepal, Bhutan, Sri Lanka, Bangladesh and UAE attended the Kochi convention, which rose to the mantle of becoming the most talked about fi esta in the almanac of the hospitality procurement industry.