Food & Beverage Business Review - April - May 2022

Bu konuda

The pandemic brought about many new and sometimes unexpected trends in the food business. To further sustain the recent rise in growth rates, future success will depend on plans to improve operations, innovate and control price increases. The summer brings new hope and inspiration for the food business as consumers are once again ready to experiment. The cover story look at the people’s preference for cocktails, which is the preferred spirit for cocktails and the new innovations that the bartenders have come up with for concocting cocktails with a difference.
Consumers have adapted to at-home eating and formed new habits that we expect to sustain well beyond the current conditions. While people are starting to leave their homes more frequently, they are still choosing to eat at home. They, even after slowing down of pandemic, are not expected to change their habits and stay committed to healthy products. With the rise of cloud kitchens, restaurant operators need to be aware of what customers like and don't like and anticipate what items they are likely to order during different times. Business story examines various aspects of cloud kitchens which ensure them success in the future.
Buffet is the back bone of the foodservice industry, ensuring higher revenue generation. But they have to be attractive and offer value for money. Feature story dwells on the best ways to create Buffet USPs for its success.
The Agri section discusses how the summer salads have changed for the better in last few years. In the Meat section the discussion is on Lamb matters. Beverage section finds reality behind the success of energy drinks. Mustard sauce is in vogue at many fast food joints for spice lovers, Processed Food section finds how it has found stable feet in many cuisines. Also find some interesting tête-à-tête with chefs in the current issue.

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.