In this issue

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.

The Haven for Party Lovers

Classy food & beverage outlets doubling up as partying destinations happens to be an emerging urban trend of our fast evolving food services industry.

3 mins

Be Clean, Green and  Extra Attentive

Restaurant business is quite exciting and creative, and it has good potential of earning handsome profits. But starting a restaurant requires careful planning, if you want to make it a success. One of the important aspects of restaurant business is maintaining a high degree of cleanliness and hygiene. Impeccable hygiene may not in itself be able to attract guests to a given restaurant, but its absence may lead to huge loss of guest footfalls in the said restaurant. Maintenance of restaurant hygiene is, however, an arduous task, often requiring continual vigil. Here Ashok Malkani takes a look at the role cleanliness plays in the restaurant operations, besides exploring the importance of giving adequate attention to the repeat guests at the restaurants. 

7 mins

Can We Advance Book our Menu?

It doesn’t deserve a mention that we are passing through digital age, which can be easily construed as an advanced stage of information age.

5 mins

QSR on Indian Street Food

The renowned real estate major and hospitality player Vatika Group entered the happening Indian QSR business with Nukkadwala in August 2015.

5 mins

A Very Common Super Fruit

Guava is a delicious, highly nutritious and tropical fruit whose cultivation is done across several tropical and subtropical regions, up to 1500 m above mean sea level.

4 mins

Wafting Aroma, Health and Style

Tea is the most widely consumed beverage in the world, and the second most popular drink after water.

7 mins

A Refreshing Take on Casual Asian Dining

It is trendy, it is chic, it is a fresh take on the Asian dining.

4 mins

Trans fat and its Alternative

Trans Fat and its Alternative Many processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases.

6 mins

The Shape of Tastes to Come

Food and hospitality go hand-in-hand.

7 mins

Have Your Cake and Health Too

Without cakes the fascinating story of modern bakery industry cannot begin and nor can it end.

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.