foodService India - September - October 2018

Bu konuda

Consumer needs are changing along with the various
parameters that go beyond the demographic profi le. While the
annual average spending of middle class households in India’s
Tier-I cities has increased by over 35 per cent on fast food
restaurants in the last two years, those in Tier-II & III cities are
also spending much higher on fast food restaurants. Today,
more than 65 per cent of the Indian population is aged less
than 30 years and exposed to international brands.
One sector that has managed to reap the dividends of
this teeming demographic bulge is the foodservice industry,
particularly in the QSR segment. There is an increase in the
demand for QSRs, pubs and cafes as people are seeking
convenience in varied formats. At the same time, the trend
amongst diners to opt for cuisines that mirror their lifestyle
is fast catching up. Preference for ingredients like truffl es,
artichokes, asparagus, Australian lamb, Norwegian salmon,
black bean sauce, microgreens, organic food, etc., have found
their way to Indian F&B counters. The blending of cuisines, like
Italian with Thai, is another evolved customer choice and even
casual dining players are offering Chinese, authentic Italian,
fi ne French, American, Lebanese cuisine, etc., which were
once considered specialty and fi ne-dining dishes.
To keep up with the trends, the restaurant industry is pulling
out all the stops to make food more innovative and interesting.
Customers are being wooed with “street food” options served
in a hygienic setting and good ambience. All of this is par for
the course but to keep pace with the growing demand and
drive growth, the industry will have to look beyond the metros
and Tier I cities to a number of Tier II and III cities, which may
offer better growth prospects for players across sectors.

The Cosmetics Of Edible Charcoal

Charcoal has been used in various avenues of food and medicine for centuries. Its characteristic properties set it apart and the unusual kitchen item also aids digestion. The use of charcoal in the preparation of baked products is a recent trend which has made itself at home in both high-end and home kitchens as it lends a gothic appeal to food. Being tasteless, charcoal doesnt distort the palate of the food but adds to its aesthetic value by giving it a rich, black colour. The additive has been well-received by people around the world and has come to signify experimental food. For bakers, it presents various opportunities to incorporate the ingredient in different dishes to give baked goods an inky undertone.

4 mins

Delivery 2.0

The food delivery market has undergone a global transformation, driven by advanced technology options and increased smartphone usage. The Middle East has a strong culture of food ordering, thereby providing a fertile ground for new players. How do major market players in the GCC region experience the business and what are pros and cons from the restaur ant operators point of view? Bettina Quabius reports.

9 mins

Best Food Forward

It is impossible to think of food and not have our thoughts fl it to its creator. Food and chefs go together and creativity is the crux for a chef to bring forth diversity to the table. But it is another ball-game to strategize the path of creativity to the realm of food and cuisines. While the food scene will continue to remain dynamic, its the creativity of chefs who confect mesmerizing dishes and concoct magical recipes that makes food emerge as winners. To understand the process of culinary creativity, FoodService India reached out to a cross-section of leading chefs in India who have won acclaim and laurels for their cutting edge approach to cooking and cuisines. Turn the pages to read up on Indias top chefs sharing their knowledge and tips about the latest trends in food, nouvelle cuisine, gustatory experiments, defi ning moments of their culinary journey, their career progression as a chef and their inputs on how to create winning recipes.

10+ mins

Casual Food Spaces With Foreign Concepts

Global themes and concepts are increasingly finding their way into the Indian foodservice industry, which has been witnessing a spike in the entry of international cuisines, innovative foodservice ideas, new dining formats, distincitve food experiences and chef curated menus. FoodService India spoke to restaurateur Joy Singh about how Indian audiences have reacted to the introduction of Intercontinental flavours at his outlets in NCR and Mumbai.

4 mins

Global Leader In Casual Dining

Chilis American Grill & Bar is the leading American casual dining chain with over 1,600 restaurants in 33 countries worldwide, including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, UAE, Germany, India, Japan, Singapore and South Korea, amongst others. Ashish Saxena, (Executive Director & CEO - TexMex Cuisine India Pvt. Ltd., master franchise of Chilis American Grill & Bar South and West), shares his thoughts on the chains operations and future plans.

5 mins

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.

6 mins

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.

5 mins

India's Half Full Glass Of Wine

The wine industry in India has witnessed an upward progression in terms of both sales and popularity (between 10 to 15% per year). This growth has been fostered by factors such as the countrys growing affluence and increase in travel abroad that has invariably exposed Indians to the international wine scene. Of this growth, Grover Zampa Vineyards hold a significant share as the second largest winery in India. CEO Vivek Chandramohan spoke to FoodService India about wines prominence in pop culture, new grape varieties and winemaking styles.

4 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.