In this issue

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

Millennial Wave In Food Service

With the increase in the numbers of working couples and an enhancement in the per capita income of Indians during the last decade, the tendency to dine out is on the increase in Indias food service industry. Added to this is the work-life balance, which has triggered the change in the eating habits of the people.The propensity of eating out is more visible among the millennial in urban India, who not only want to eat out but also eat good. And many of these young people (between 18-35 years) prefer places with strong food ethics. They want to know how fresh and organic their food is, besides they also want to know about the ingredients used to make it more delectable. Even plating of the food is paid attention to by them.The high-end F&B outlets in post-modern urban India now have to pay even more extra attention to what the customers want and keep re-inventing in order for the consumers to continue with their patronage. Realising this, hotel chains like Marriott Group have launched restaurants like Redzon, Shakahari, Momo Caf to tap into the new-age F&B market. Ashok Malkani takes a look at the effect the millennials have on our food service industry.

10+ mins

The Art And Science Of Food Plating

For any business to succeed, the end product has to meet the expectations of the consumers on all fronts. One of the most important elements of attracting the customers is the presentation and the looks of the end product. Restaurant industry is no different. The dishes that the diners order must not only be delectable to satiate their taste buds but they must also be attractive to look so as to induce to savour them. Food and beverage presentation forms an important part of the success of an F&B outlet. This is especially true in our postmodern age. However, attractive presentation entails food for thought for the Chefs and F&B Managers. Ashok Malkani gets some expert opinions from the industry about the importance and modes of presentation of the food served.

10+ mins

India's Growing Love For Wines

The flow of wines in Indias food service and food retail industry is expected to gain momentum, in the near future. According to India Wine Market Outlook,2023, the consumption of wine inIndiais found to be increasing with rise of awareness of wine as a good drink for health.

6 mins

Exciting Times For India's Food Retail

Supported by a burgeoning economy, rising urban population, a fast-growing middle class, increasing disposable income and increased consumption rates, India has overtaken China to become the most favourable market for retail expansion.

4 mins

Enriched With Health

Ragi or finger millet is native to the Ethiopian and Ugandan highlands.

3 mins

Dine In Time Machine!

At a first glance, you could be induced to say that Time Machine is a restrobar with a difference, even at the risk of sounding clichd.

5 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.