We have covered the F&B preferences of our millennial generation in the context of India’s food service industry.  The art and science of food presentation is being exhaustively covered in our Business Story. The Feature section deals with growing consumption of wines in India and the factors impeding the potential of wine market in the country. The emergence of travel retail as an important niche segment in India’s growing food retail business is elaborated in our Retail section. We have also covered an innovative restrobar in Noida. These and many more industry relevant topics are part of this engrossing issue

The outbreak of Corona has definite impact on the food service business. All verticals of food service industry have been impacted in varying degrees. Banquets are the worst-hit segment, largely due to the general avoidance of people in getting into larger gathering. Against this grim backdrop, most of the caterers have to suspended operations as government put condition on number of people allowed for social functions. Food Courts located within mall premises recording a sharper drop. In-restaurant dining is also seeing a big impact. The shutting down of restaurants and fine-dines led to many of the players wrapping up. But the delivery segment so far has seen the least impact. One of the integral facets of online food delivery market is cloud kitchen. As a result, restaurateurs and entrepreneurs shifted to cloud kitchens or ghost kitchens, focusing on home-delivery of freshly cooked food.  The concept gained momentum in the covid era, saw an immense rise in demand during the lockdown period. Even after the end of lockdown, there is bound to be a negative impact on the dine-in crowd at restaurants. It is believed that it may result in an increase in home delivery orders. However there are misgivings in the minds of people who order for food to be delivered at home about the level of hygiene maintained by the aggregators as well the restaurants during this scare of the pandemic. But they need not worry as the food regulator, FSSAI, has issued guidelines related to hygiene and safety that the food business operators must follow during the corona virus outbreak. But the long-term changes will have to be made as to how the world will socialise over food and drink and the restaurants will need to contend with newer needs and create different business models. The guests in future will be much more conscious of where they are eating, under what conditions. Good news of vaccine coming soon has surely created a strong sense of hope in near future.

The six month of pandemic outbreak has affected hospitality industry in an unprecedented manner. It has brought the industry to its knees, which now needs a serious support from all possible stake holders involved in the business. Many properties have been permanently shut down and thousands of jobs are lost. The industry was desperately waiting for government to announce re-opening of the hospitality and foodservice segment, which suffered the most. The restaurant industry is seeing some movement now with customers coming back, offering some ray of hope to those struggling to hold on. But its impact is far from over, and it is pivotal that the industry addresses key pain points and builds a system that ensure better future for the industry. Thus it was important for us than ever before to restart our magazine to provide a platform where the industry can come together to network. The current issue is available not only in print form but on multimedia platforms like social media etc. including e-edition on our website www.fbrmag.com. Do send us your feedback on the industry issues for us to incorporate in future editions ands on e-platforms at info@hammer.co.in. We wish speedy recovery of the industry and better days for everyone in the industry.

India is an Agri-economy and most Indians prefer vegetarian food. But the food scenario in India changed since green revolution which resulted in loss of many varieties of agricultural produce due to larger focus on cash crops, to provide food security to the country. Rise in Vegetarianism's is what we have discussed in this Issue.  The social media can help in creating greater awareness, thus demand. This will not only help in reviving the lost varieties of crops but provide better economic environment for the farmers, and largely better healthy food choices for the consumers. 

Trends in Food / Bakery in 2020 have also been shared in the said Issue.

Let’s start the New Year on healthy note of eating healthy, local and fresh.

Mixology, a refined and in-depth study of the art and craft of mixing drinks, is accepted as necessary part of bar business. The cover story takes a look at the present bar scenario and the various aspects of bartending and mixologists. Fast food industry has seen a rise as never before and there is number of QSRs coming up all over the country. Business Story discusses the opportunity for new entrepreneurs and various aspects that a newcomer must take into consideration before venturing into this business. The feature story takes a look at various ways of curating ‘Chef’s Table’. Other feature story talks about how India’s gastronomic diversity is reflected in its awesome variety of street food. Theme Cuisine section details how over the years people expectations from eating out have undergone a significant evolution. 



The regional cuisine restaurants are gaining space in the changing face of the industry. The cover story in its second part further explains which are the best regional cuisines and their popularity. The business story views the scenario of the food processing industry and the opportunity it offers to new entrepreneurs. A new menu is considered an excellent way to get the visibility and break the monotony. Feature story discusses how to ensure the new menu launch is a success. The design story dwells upon the needs to emphasize on various elements of designing a restaurant. In the theme cuisine section the issue talks about Israeli cuisine. Other regular features on Agri, restaurant, chef, profile and hygiene are also covered in the current issue.

In this issue, we have covered the different regional cuisines and their complex nature and how they are the preferred cuisines of future. Also business story discuss the need for cleanliness & hygiene in the kitchens to ensure that the food served is healthy. Before opening a restaurant several factors need to be taken into account. Feature story stress upon the challenges faced when opening a restaurant. The other story in the section finds out how to generate interest amongst local diners for the restaurants. Watermelon is endowed with impressive water and fiber content. Agri story talks about the rich legacy of the fruit to match its rich red interiors. Beverage story discusses the concept of summer coolers. Hygiene story discusses how to store food, maintain clean surroundings while cooking, techniques and personal cleanliness.
Besides these, several other topics crucial to India’s food retail and food service industry are being explored upon.

Many cuisines have celebrated the ingredients and flavours from other cultures for a long time. Cover story talks about the Fusion food scenario and finds that joining together of different cultural influences remains a major part of the culinary scene today. To become a restaurateur having a booming and lucrative establishment one has to take several aspects into consideration. Business story takes a look into this business to help creating a recipe for success. Beverage story discusses how new trends contributed significantly to the growth of Indian beverage industry. Bakery story discusses how the adaptability of Waffles has evinced keen interest among the entrepreneurs. The Health section dwells upon the judicious use of the probiotics. Read more about new trendy restaurant concepts, role of social media in restaurant promotions, profiles and hygiene.

Food is a major part but restaurant need to first understand how the guest is served best to be different from the masses. Seafood is now popular in most of the restaurants around India. It is available all time, even in off-seasons, to offer the year long experience to the customers. Cover Story takes a look at the health benefits of seafood and the cuisines which make it one of the most cherished victuals.

Everyone loves enjoying rich and delicious food that delivers new tastes and flavours. People who cook for a passion love serving cuisine that will excite their customer’s taste buds. Though enjoying new flavours is always exciting, the plate the food is served on is just as important. In fact, the way you present your cuisine could make or break your business. Don’t forget the impact crockery and glassware will have on your business and customers. The business story stress upon the role of tableware in offering comprehensive dining experience to the guests.

One of the effective ways for food service businesses to become environment-friendly is through the use of edible cutlery. Feature story discusses how the usage of edible cutlery has become popular in India’s food service industry and how it would curtail the usage of plastic spoons and plates.

Date is a healthy and tasty fruit, which can enrich our day-to-day diet and can add more sweetness and health to our eating out adventures. Learn more about it in the Agri story.

With more and more people showing their preference to go for products that are organic and low on sugar content, know about the new opportunities to start ventures dealing in fruit jams and jellies to cater to the new breed of consumers in processed food section.

The consumer trend has led to continuous innovation to attract and retain customers in competitive market place. But what worry the business set-up is ROI’s on the cost they are incurring on innovation. In the current issue we have tried to discuss few possibilities which can help in understanding how the industry is coping with the consumer behavior. The cover story discusses Buffet trends and new formats being presented. Business story delve upon Packaging innovations. Feature section talk about the trends in foodservice industry. The confectionery section emphasise on how chocolate is evolving in India. The issue also discusses aspects of health & hygiene and has other regular sections.

Here we have explored the trend of application of activated charcoal in dishes, which often lend them with an exotic dimension. The Business Story presents an exhaustive body of measures which the management of restaurants and other food service outlets can adhere to for maintaining impeccable cleanliness and hygiene. The Feature section gauges new-age breakfast options for post-modern urban India, where huge numbers of people are having less time and are growing health conscious. The myriad health benefits of papaya; the feature on a restrobar with innovative alcoholic beverage options are among the other interesting topics covered in the issue. 

In this issue, we have covered the fascinating world of whisky, which is the favourite alcoholic drink of Indians. The difference between molasses-based whisky and grain-based whisky, aging of whisky, and whisky cocktails are some of the interesting sub-topics explored in the Cover Story on whisky. Business Story deals with superfoods,, whose market in today’s post-modern India is expected to grow. The Feature section explores various facets of the crucial issue of food waste, which is a global problem requiring urgent redressing. Besides these, several other topics crucial to India’s food retail and food service industry are being explored upon.

Here we have briefly covered some of the myriad exciting and timeless regional flavours of Indian cuisine. The crucial role of spices in Indian cuisine is also discussed. The happening trend towards healthy dining is being explored in our Business Story. The health attributes of edible flowers, the factors that need to be taken into account in food plating, the growing market of milk-based beverages in India are some of the other industry relevant topics discussed in the pages of this issue. The News, Report and Appointment sections together give an overview of the recent happenings across India’s food service industry

Life is change and change is the only constant. It’s yet another year passed.
It’s our 15th Anniversary.
A wide variety of international cuisines have gained popularity in India’s food service business. In this issue, we have explored the reasons for the popularity of international cuisines in India, and also talked about their future in India. The Business Story deals with food ingredients, whose crucial role has become even more crucial in India’s food service and food retail industry. The Feature section talks about food or food habits which can decelerate the ageing process. These and other industry relevant features and Q&As;, together with rich collection of News, Events and Reports, make this issue an engrossing read.

In this issue, we have covered a few of the extraordinary dining out options in the Indian food service industry, which may inspire the industry at large to excel further. Business Story deals with growing ready-to-eat and ready-to-cook markets in the country. Feature section explores the opportunities and challenges that the digital age poses for the food service business. The coverage of a restaurant chain in Delhi-NCR, which has been thriving while focusing on sizzlers since the last two-and-a-half decades, the health benefits of beer, debunking of nutrition myths associated with cancer are some of the other interesting topics discussed.

In this issue, we have covered various facets of the growing pub culture that is flowing through urban India. Besides talking about some new-age cocktails, we have also explored the challenges involved in operating in India’s PBCL segment. The Business Story deals with growing importance of health and hygiene in the food service business. The Feature section explores various happening tends in the Indian food retail business. The Agri section deals with pulses, which are integral part of Indian cuisine and Indian food services industry.  These and many other industry relevant features, reports and Q&As; are being covered in this issue. 

In this issue, we have extensively covered the appropriate pairing of alcoholic beverages with food, which can be informative for the food service industry at large. The Business Story deals with different factors which needed to be taken into account for making banqueting business a success, in the context of the Indian hospitality industry. The Feature section deals with restaurants where renowned personalities are the theme. The feature focusing on prevailing trends in restaurant designing, in the Indian restaurant business, also makes for interesting reading. These are only some of the industry relevant articles being covered in this engrossing issue.

In this issue, we have covered the popularity of fine dining in the Indian food service industry. The target clientele of fine dining in India and the future scenario of fine dining in the country are also being discussed upon. Growing kids’ food market and nutritional requirements for children’s food are being explored in the Business Story. The need and benefits of vegetarianism, and consequently, the growing need for vegetarian restaurants in our food service space are being probed through the Feature section. Many other relevant topics are being covered here, complemented by a rich collection of news and events.

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.

Here we have covered the final installment of the feature on Indian cuisine, where we have shown how some esteemed hospitality properties are using Indian cuisine in their menu preparations. The recent innovations in the realm of Indian cuisine are also discussed. 
The Business Story deals with the crucial role of maintaining hygiene and the role of  repeat visitors in the restaurant business. The role of advance booking of customized menus in the Indian food services industry is also being explored. Many other relevant topics are covered in this issue, along with rich information of our News and Event section.

We have covered the international popularity of Indian cuisine and the prevailing erroneous perception of equating Indian cuisine with north Indian cuisine.  In the Business Story, we have dealt with the prospects for food packaging in the Indian food & beverage industry and explored some pragmatic business routes for investors thinking of foraying into the Indian food packaging business. The Feature section probes how the Indian food service industry can better utilise the ongoing health food trend in the urban Indian society. Besides these, several other relevant topics pertaining to the Indian food & beverage industry are being discussed here. 




Here we have explored the growing market for wines in India, and extensively covered the appropriate wine and food pairings, which could facilitate better enjoyment of both food and wines. The Business Story deals with the growing market of food trucks in India and the factors needed for embarking on a profitable food truck business. The Feature section deals with possibility of women-friendly restaurants in the Indian food services industry. Features on a restaurant focusing on authentic cuisine of Bihar, and on the impressive market of packaged juices in India are some of the other interesting contributions for this issue.

In this issue, the growing wine business in India, with focus on the analysis of the increasing popularity of wines in the country, is being covered. The Business Story deals with factors entrepreneurs need to heed for making his/her catering business attain success in the Indian food service industry. The coverage of a sample of themed restaurants in Delhi-NCR is the substance of our Feature section. The Beverage section deals with mocktail trends across the Indian food service industry. These and many other analysis, perspectives and Q&As; complement our rich information base; manifested through our News, Report and Event sections.

In this issue, we have covered the popularity of fine dining restaurants in today’s Indian food service industry. Tableware has now assumed crucial importance in facilitating Indian food service business. The tableware market in India is being covered through our Business Story. The topic of health restaurants, which can present impressive market potential in these health conscious times, is being discussed in our Feature section. The potential and challenges of the Indian wine industry and the profile of a quality conscious and innovative company in the Indian condiments and snacks business are among some other important topics covered in this issue.

In this Issue, we have covered benefits of organic produce, growth of organic food market in India, and challenges and potential for organic food market in the country.  Street food is covered in our Business Story. Some of the factors needed for starting a street food enterprise in the country are being discussed in the article. Feature section explores the possibility of people having their roles in developing menus for food service outlets. The Beverage section covers a nationally renowned entrepreneur’s re-entry into the carbonated soft drinks market of India. Rich industry information is provided through our News, Report and Event sections.

Here we have focused on the frothy and fascinating world of beers, in the context of the Indian market. The happening trends in the beer business in India, a broad categorisation of beers and beer’s various healthy facets are being discussed. The Feature section deals with innovative themes, an innovative model and an innovative operational process in the Indian restaurant business. The growing business of coffee café culture in India is being explored through our Beverage section. These are only some of the interesting articles and features in this issue, which are complemented by our News, Report and Events section.

We have covered the concluding part of the feature on the growing popularity of international cuisines in the Indian food services industry, where the demand for fusion of Indian and international cuisines, and the demand for authentic international cuisines are  explored. The Business Story deals with the crucial issue of hygiene in restaurants. The evolving trend of booking restaurant tables through information technology is also being covered.  The growing market of wines in India is presented through the Beverage section. These are only some of the interesting features and articles, which are supplemented by the News, Events and Report section.

In this issue, we have probed on the growing popularity of international cuisines in the Indian food service industry. Whether the Chinese cuisine has become passé in the Indian food service industry or not, is also being discussed. The Business Story deals with the dismal reality of the cold chain infrastructure in India, and also its impressive potential for garnering investment. The nascent trend of coffee and tea capsules, review of a restrobar with a nationally renowned personality, exploration of authentic flavours of Awadhi cuisine are some of the other interesting topics covered; supplemented with comprehensive News and Events section.

In this issue we have covered Parsi cuisine, which has great legacy and does present a wonderful gastronomic fare. This cuisine deserves much greater promotion across India’s food service industry. The trends in packaging in food & beverage industry are being explored through our Business section. A feature on the growth of non-carbonated drinks market in India; a review of an authentic Lebanese cuisine restaurant and a feature on tackling food adulteration in India’s food business are some other interesting topics covered in this issue.  Rich information in News, Report and Event sections supplement the perspectives, insights and opinions disseminated through our features.

In this issue, different medical benefits of tea and some of the important types of tea are being covered. The recent and continued transition in character in India’s love for teas is also being touched upon in the feature. The concept of music themed restaurants is being focused in our Business section. We have also covered the rich aromas and taste of Bengali cuisine, and briefly covered the history, culinary applications and health benefits of saffron in this issue. Opinions and perspectives of interesting features and articles are complemented by the exhaustive information provided through our News and Events section.

October - November 2020

August - September 2020

December 2019 - January 2020

October-November 2019

August - September 2019

June - July 2019

April - May 2019

February - March 2019

December-January 2019

October-November 2018

August-September 2018

June - July 2018

April - May 2018

February-March 2018

December-January 2018

October-November 2017

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.

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