CATEGORIES

Winter Dining At Its Heartiest And Healthiest

While there’s nothing wrong with a little indulgence over food during the winter months, how do restaurants make sure that their patrons and guests get all the nutrition and immunity the body needs to stay fit and healthy during and beyond the winter season.

Everything But The Usual

Many young restaurant visitors expect a the menu to satisfy increasingly specifi c demands. On what do they place particular importance? A new study from Germany demonstrates how the so-called millennials are changing food service.

Cloud Kitchens: Offering More Convenience And Variety At Less Price

For consumers who love food but not so much cooking, ordering in from cloud kitchens obviates the daily hassle of kitchen procurement and other pieces of kitchen management.

It Is A Plumazing Affair

India’s one-of-its kind retail restaurant, Plum by Bentchair has created quite a stir amongst the cosmopolitans. First launched in Mumbai and then in Delhi, this fi ne-dining restaurant has become the ‘it’ place for Instagrammers as it has the surreal experience and interiors along with the best curated panAsian menu in the offering to click Instagram-worthy pictures. Priyank Sukhija and Natasha Jain, Founders, Plum by Bentchair, were in conversation with FoodService India and discussed their brand’s attributes and vision.

'Patrons Visit Oberoi Mall To 'First Eat Then Shop' Instead Of ‘First Shop Then Eat'

Anuj Arora, General Manager, Oberoi Mall, spoke to FoodService India on what makes it one of the most popular F&B destinations in Mumbai’s western suburbs.

Digitizing The Coffee Business

WMF and Schaerer have taken their coffee machines to a whole new level: with the integration of award-winning telemetric solutions, the manufacturers provide F&B operations with the digital tools to get the most out of their coffee business. Think: optimized processes, reduced service costs, increased turnover and, of course, excellent coffee in every cup. Curious? Read on.

F&B Sector cooks up a New Recipe to Beat High Rentals

As rentals in prime locations of India ‘eat up’ an average of 25-30% of a restaurant’s revenue against the global trend of 15-20%, online food delivery segment is gaining ground and is likely to cross $7 bn in 2019. Prominent brands are hitching on to the cloud kitchen domain to save on real estate costs and power ahead on the strength of their F&B offerings alone.

Biryani by Kilo promotes a sustainable approach

Kaushik Roy, Founder and CEO, and Vishal Jindal, Co-Founder and Director, Biryani by Kilo, a premium online biryani chain, speak with FoodService India about the fresh and sustainable concept of the brand, about promoting Khansama style of cooking, and the challenges of making customers understand its USP.

A farm-to-table ramen success story

Paris is home to a one-of-a-kind ramen institution. A delicious French twist on traditional ramen recipes, self-made noodles from homegrown wheat and unbeatable attention to detail are Kodawari’s secret weapons for an international award-winning (Silver Palm 2018), new-wave Bowl of Happiness.

Mixing Furniture And Food Into A Bumper Retailing Proposition

Henrik Österström, Country Food Head, IKEA India, spoke at the India Food Forum, on Food being a key component of the Swedish furniture maker’s retailing strategy and the reason why it also operates restaurants serving great food in nearly every location that it is present in. “Food is a big part of the IKEA brand and the idea. Shoppers aren’t happy when they have an empty stomach. So the food business is very important because it’s a driver to our stores. It’s about the whole experiences,” said Österström. An edited version of his address at the Forum.

No Swinging For The Fences

Foodtech and delivery start-up Swiggy is consolidating its market position and aiming to turn profi table in all the seven cities it operates currently.

Pirates of good food !

Restaurateur, Inderjeet Singh Banga, Founder, Pirates of Grill speaks to Food Service India magazine about his success mantra and what it takes to retain loyal customers.

Diva of Italian Cuisine

In an exclusive tête-à-tête with Charu Lamba for FoodService India, Ritu Dalmia opens up on the major learnings she has had in her journey from chef to restropreneur.

Cooking Up a Storm

The scope of catering services in India is humungous given the fact that the country celebrates numerous festivals and occasions in the form of important events. The industry is now extending its reach beyond marriages to include social gatherings, formal events, conferences, parties, sporting events, etc.

Changing The Dining Landscape

Restaurants in increasing numbers are adopting table-booking apps for optimizing management of reservations, wait-lists, guest data, and table allocation. At the same time, consumers have also started to rely on this technology to reserve a table, compare a restaurant, menu items, deals and offers for making decisions about their eating out.

Role Of Uniform In The QSR Industry

Restaurant’s today are the throbbing pulse of 21st century Indian social life. Today’s busy lifestyle and the availability of an assorted range of food at local restaurants tantalize us to indulge in new culinary experiments every other time. This has led the QSR (Quick Service Restaurant) industry scale rapid growth, which will only accelerate further in the coming years.

South African Restaurant Chain Barcelos To Add Up To 20 More Outlets In India By End 2019

Known for its flame-grilled menu with peri peri sauces, Rohit Malhotra, Business Head- India Operations, Barcelos India, says that the brand has been able to create a distinct positioning and is looking to expand through the franchise route by partnering with enthusiastic individuals that can drive the Barcelos brand.

Constant Change Is The Need Of The Hour

Social media is continually altering the face of the dining industry. While the reputation of restaurants used to lie solely in the hands of publicists and critics, the responsibility of reviewing is now shifting to the consumers. Chef Vaibhav Bhargava, Executive Sous Chef, ITC Maurya, New Delhi, shares his thoughts on emerging dining trends with FoodService India.

The Art Of Mixing

Shatbhi Basu, Bar Consultant at The Empressa Hotel, and Head of a bartending academy, talks about her journey as a mixologist, and new trends and developments in the field with FoodService India.

Organised Sector Of Hospitality Industry In India, At This Point, Is Quite Vulnerable

His professional career began in commercial real estate finance but his personal interests in food and hospitality led him to focus on the hospitality sector. In 2009, he co-founded Azure Hospitality. Focussing on importance of simplifying food, Kabir Suri, Co-Founder & Director, Azure Hospitality, shares his insights.

Anurag Katriar To Helm NRAI's Mumbai Chapter

Anurag Katriar, Executive Director & CEO, deGustibus Hospitality, took over as Chapter Head for Mumbai region of National Restaurant Association (NRAI) of India today.

Study: Mass Individuality Shapes The Future

‘Restaurant 2025: Seven Foodservice Trend Statements’: this is the title of an exclusive study commissioned by Internorga on the occasion of its 90th birthday to take a wellfounded look into the future. The study was conducted by the GDI Gottlieb Duttweiler Institute in Zurich, Switzerland, and is meant as a long-term outline of the new competitive structures brought about by the individualization of the masses. Central statement: food is lifestyle.

Kitchen Incubator: A Unique Platform For Culinary Innovations

The concept of kitchen incubators is new to the Indian foodservice market but they can be an exceptional way to sustain the rise of specialty products and a simple and affordable platform for entrepreneurs and aspiring chefs to enter the market and introduce new fl avors, work on refreshing food ideas and bring a personalized touch to the food menu besides creating unique ways of cooking and conceptualizing food. 

Tools To Grow The Restaurant Business

The F&B industry is witnessing tremendous growth assisted by technology in areas such as customer engagement, data analysis, quick service, and others.

Good Food And Great Service Get Noticed Always

Jaswinder Narang, Complex General Manager, Sheraton Grand Pune Bund Garden Hotel and Le Méridien Mahabaleshwar Resort & Spa, spoke to FoodService India about how good service standards add to the food and beverage reputation of a hotel and create an impact on its overall business proposition.

Multiplexes And Food Business

In-cinema dining is turning out to be serious business as F&B contributes around 30% of the total revenue that any multiplex chain earns. The amount which people spend on tickets is similar to the one they spend on food and that‘s how the business becomes sustainable.

We Consciously Position Ourselves In The Niche Category

FoodService India spoke to Vikas Kumar, Executive Chef, Flury‘s, about the café, its popular offerings, the chain‘s expansion plans and the changing café culture in India.

Something To Wine About

Indians, in increasing numbers, are turning to wine for personal consumption and for celebrating special occasions. To cash in on this trend, hotels like Hyatt Regency Gurgaon have a well-planned wine program that adds considerable value to its overall food and beverage offerings while contributing healthy returns on investment.

Kolkata's F&B Entrepreneurs Talk Turkey

The F&B Entrepreneurship Summit and Awards saw the crème de la crème of foodservice industry in West Bengal turn up and train the spotlight on the opportunities and challenges before local players.

Making Customers Investors

Crowdfunding and crowd-investing, as an alternative form of finance for start-up companies, is taking off particularly in the service sector in Europe. In 2015 the Europe-wide volume grew by 92% to €5.4 bn, as documented by a report from the University of Cambridge and the accountancy firm KPMG. By far the greatest proportion of this crowd funding volume comes from the UK (> €4,412 m), followed by France (€319 m), and Germany in third place (€249 m). The benefits which this alternative financing tool can bring to the catering sector are shown by the example of the new British-Mexican food chain Chilango, London.