In this issue

In this issue, we have covered the impressive market of fusion cuisine and its associated confusion, which has gained momentum in the Indian food service industry. We have also touched upon the future of fusion cuisine in India. The Business Story deals with effective ways to garner enduring customer satisfaction in the restaurant business. The crucial issue of food allergy is being explored in our Feature section in detail. The feature on summer coolers can be of particular interest to our industry players, with scorching summers ruling the roost. Many other interesting features complement our News, Event and Report sections.

NRA Show 2017: Driving Growth Through Innovation

Exciting new technology, breakthrough food and beverage products and tech-savvy startups highlighted the importance of innovation at NRA Show 2017, the international foodservice marketplace

3 mins

India Has One Of The Fastest Growing Chocolate Markets

While the global chocolate confectionery market posts slow growth, new research from global market intelligence agency Mintel reveals that India is defying the odds. Indeed, India now has one of the world’s fastest growing chocolate confectionery markets.

2 mins

Service Charge Is Voluntary

After the Union Government approved guidelines on service charge, the Food and Consumer Affairs Minister, Ram Vilas Paswan has declared in the recent past that the service charge on hotel and restaurant bills was absolutely voluntary and not mandatory. According to the guidelines, the column of service charge in the bill will be left blank, which the customers can fill up at their discretion before making the final payment. "Guidelines are being sent to states for necessary action at their ends," the minister tweeted.

3 mins

Attaining Enduring Customer Satisfaction

Restaurant business has become one of the most profitable businesses in the world and that is one of the reasons why several entrepreneurs are keen to explore it. But one has to remember that customer satisfaction is one of the most important aspects for a profitable venture and eating out places have to satisfy the diners on several fronts. The restaurateur has to not only satiate the customers’ diversified palates but also requires to satisfy them on several other issues like service, ambience, décor, etc. Ashok Malkani tries to find out the several facets which need to be adhered to by the restaurants to get enduringly satisfied customers.

10+ mins

Fighting Food Allergy

From training the staff about how to handle guests with food allergies to indicating common food allergens in the menu and preparing recipes in a manner that leaves no scope for crosscontamination are some of the steps that restaurants can take to make dining out experience safer for people with sensitivity to certain ingredients or food products

4 mins

Ketchup Spreads Its Tastes

India’s ketchup and sauce market, pegged at Rs. 1,000 crore, is primarily driven by the growing demand for fast food

4 mins

The Ideal Partying Destination

Recently, I went to the re-launch of Kinbuck 2, a classy casual dining restaurant cum bar in Connaught Place, which happened on 10th May of this year. I was fortunate to have the nationally renowned car rally driver Bani Yadav accompanying me, who kindly accepted my invitation, to my pleasant surprise.

5 mins

Latest Recipe For Success

An all-day dining restaurant named Latest Recipe, which is housed at Le Meridien Gurgaon, Delhi NCR, comes across as an ideal place to have a sumptuous world cuisine experience.

2 mins

Read all stories from Food & Beverage Business Review

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.