In this issue

As Covid is visibly slowing down from past few weeks, the sentiments are now more positive. Restaurants and food service outlets have started opening and are getting good response from the guests who are now coming in decent numbers to dine out. The industry since last one year has undergone major changes. New trends and concepts have emerged that have changed the complete dynamics of the business. The industry is evolving for a better future creating new innovative ways to reach out to their esteemed customers.
Healthy, organic, local and hygienic are the buzz words at institutions, to help garner more guests. Restaurant in order to revive are trying to find economical ways to fasten the revenue growth with sustainable profits. The industry which is still in a state of flux is trying to find its lost ground after being through one of the worst pandemic the world has ever seen.
There is major shift from dine-in experiences to home delivery options. The food delivery companies, the aggregators and dark kitchens, have seen double digit growth in recent past. This has created a new vertical for restaurant business to identify unknown consumers. Even hotels and high end restaurants are offering a la-carte menu to the guests, for home delivery.
Food service establishments are doing their best to retain their loyal customers and adding new ones. Restaurants are ensuring stringent food safety norms to maintain high standards of hygiene to win over customer’s confidence. Chefs are developing food menus offering healthy options. There is increase in demand for traditional Indian foods, as healthy choice.

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.