Food & Beverage Business Review Magazine - February - March 2026

In this issue

With the start of new financial year the Indian hospitality industry is gearing up with new strategies and renewed plans. Despite of serious geopolitical and economic concerns worldwide, strong domestic demand continues to serve as a key pillars supporting our sector growth. However, behind this momentum, the industry is facing increasing pressure in sourcing and retaining skilled culinary professionals. Our cover story explores these challenges and how hospitality players are responding, by investing in training, and improved work environments to attract and retain talent. Food wastage is another growing challenge in India’s F&B industry. With significant losses from food service, zero-waste practices are becoming essential. This story explores how regulation, awareness, and sustainability goals are driving the industry to adopt more responsible and efficient operations. Adopting a “less is more” approach, restaurants are turning to smaller, focused menus to enhance customer experience while improving efficiency and profitability. This feature highlights, how chefs use smart menu planning to highlight their best dishes, strengthen their brand, and build consistency, and steady growth. Our cuisine story explores how Indian tribal cuisine, rooted in local, seasonal ingredients, is balanced, nutritious, and sustainable. The F&B sector is increasingly these lesser-known regional flavours into mainstream restaurants. This ingredient-focused story explores how root-to-stem and nose-to-tail cooking are strengthening restaurant brands and building customer loyalty. With diners valuing sustainability, chefs are creatively using every part of ingredients to craft premium experiences, making zero-waste cooking an integral part of modern culinary philosophy. Hope you enjoy this section of news, reports, briefs, and industry events, compiled to keep our valued readers informed, engaged, and inspired.