Here we have explored the impressive fine dining scenario in the Indian restaurant business, which is gaining momentum and seems to be heading towards a bright future. The business of alcoholic beverages also has a huge potential in India, despite the several impediments towards its growth. The topic is being  elaborated in the Business Story. The Feature section deals with an innovative online enndeavour to disseminate relevant information pertaining to food safety; which is a crucial and often a complex issue. These are only some of the relevant topics for the Indian food & beverage industry, covered in this issue.

Gin is the spirit synonymous with class and history which has evolved from its medicinal origins to become one of the most popular spirits in modern bars.Though several distilled spirits are popular, but bartenders and cocktail connoisseurs just love Gin. An amazing thing about this beloved spirit is that each Gin brand has its own nuances and botanically infused spins that gives one an extremely different experience. Cover story discuses about various aspects of this much-loved spirit.  

The demand for online food delivery has gained immense popularity in the last few years. Though cloud kitchens gained popularity long time ago, their demand has been on the rise during the recent past.Cloud kitchens, with the help of aggregators, have progressed at a rapid rate and are, today, considered to be the future of food industry. Business story examines the market for these ventures.

Food and Beverage is the key department to garner revenue. There is great emphasis on devising proper Revenue Management Strategies. In Feature story food and beverage experts share their perspective on what measures can be taken to ensure the financial growth. 

The Agri section discusses the earthy flavour and culinary versatility embracing Beetroot. In the Beverage section we find how alcohol lover tries to find ways to beat the heat and have concoctions like Ice Tea with alcohol. Theme section focus on the taste and aroma of India, which perhaps most acutely felt on its streets, is now well adopted by various foodservice establishments to impress upon their guests. In the Operations section we discuss barbecues as an important part of any social celebration. Whether they are warm afternoons, chilly evenings or downright cold nights, barbecues can be experienced and enjoyed during all seasons.
Other regular sections update you on latest news, reports and events along with Health & Nutrition and Hygiene

Healthy and nutritious food is playing a significant role in the success of restaurants. With the growing demand for healthier options, the F&B industry has shifted towards promoting nutritious choices. Many restaurants have revamped their menus to include more salads, grilled proteins, and whole grains while reducing fried and processed foods. The cover story evaluates how restaurants and chefs are meeting this growing demand for nutritious food.

While the palate may be appealing and savory, interior design greatly influences diners. The surroundings are the initial attraction for customers. A well-designed interior can create an enjoyable dining experience, whereas a poorly designed space will deter customers from returning. The business story highlights the importance of well-designed interiors, in addition to good food, for a restaurant's success.

The feature story reveals there is something for every palate in chefs' well-curated summer menus, satisfying guests' cravings with a delightful mix of magical dishes. Embark on a feast of the summer menu with highlights from chefs across the country.

The agri story talks about melons, the ideal choice to beat the heat. This versatile fruit, known for its juicy pulp and sweet flavor, comes in various shapes, sizes, and colors, each with its own unique taste and nutritional profile. Mocktails are often packed with fresh fruits and other nutritious ingredients, aligning with the current trend of healthy foods. Fresh fruit juices, syrups, cream, herbs, spices, honey, and aerated drinks can go into the making of mocktails. The beverage section explains that while mocktails cannot make you heady, they can make you refreshed and ready.

Besides these relevant topics, we have covered diverse other issues of importance to the industry through our regular and additional features, as well as through our news and report sections.

With India’s rich culinary heritage and diverseregional cuisinesit is possible it can create a cuisine that is exciting, appealing, effervescent anddelectable. Fusion food hasopened up a world of creativity for chefs leading them to experiment with ingredients,presentation and techniques. Cover story examines various aspects offusion cuisine, an artful blend of traditional culinary food, and examines thisgastronomic culinary phenomenon, including its evolution over the years and its future.
Mostly people pondered on what makes the food not only extremely appetizing but also look enticing and have an alluringaroma. It is because of various food ingredients present in the food. Food ingredients’ market in India is growing exponentially and the growth isexpected to continue in the years to come. Business story discuss the challenges faced by entrepreneurs in this fast growing business segment.
Feature story talks about ‘Vocal for Local’ concept being embraced by various institutions in their operations. Leading hospitality professionals share how the properties are the true embodiment of the concept.
Agri section finds how different herbs are now used by the various segments of the foodservice industry including fast food.
In summers one need more fluid to keep themselves hydrated. Beverage section finds that summer coolers are not only refreshing and rejuvenating but also play a necessary role during summers tokeep you healthy.
The essence of Korean cuisine is largely based upon rice, vegetables, and meats. Cuisine section elaborates on the flavours and presentation of food in Korea which is closely associated with the climate of itsdifferent regions. 
The regular news, events and report section updates you on what is latest in the industry.

Innovation is one of the things that make cocktail an interesting and enticing drink. Cocktail is always something that is welcome. The popularity as well as the craving and desire for cocktails is never ending. Cover story looks at the cocktail scenario in India and preference of the consumers, the trends that are likely to occur in the future of cocktails.
Fast food has become the preferred delicacy for Indians. The concept was originated in the west to cater to people with shortage of time for satiating their hunger. The Quick Service Restaurant (QSR) industry in the country is expanding on a massive scale. Business story delves on the intricacies and essentials of opening a QSR.
Tomato is commonly treated in culinary terms as a vegetable, because tomatoes are more extensively used in savoury dishes, but botanically it is a fruit. Food section discusses the wide use of tomato in culinary and food processing industry,
Dairy is an integral part of Indian cuisine. For those who need to avoid dairy products it is a real challenge, since dairy products are the main source of protein in India. Veganism is increasingly being embraced and restaurants are introducing robust vegan-friendly eatables. Dairy section elaborates more on the subject.
Italian cuisine comes up with a challenge to the gourmet. The history of Italian cuisine is varied and rich as the stories of the Italians over the centuries. Italians always moved inland, as a part of historical development and developed a cuisine that reflected their ideas, imagery and tastes. Italian cuisine is fiery, without being hot. It is spicy, without being too heavy and it is not all that oily, despite its reliance on oil and dressings for most preparations. The Cuisine section discusses the evolution of Italian cuisine in India.
Other regular sections provide latest news, reports, and features on the foodservice industry.

Unveiling the Extraordinary World of Theme Restaurants: A Journey Beyond Dining! 

Dive into the enchanting realm where decor meets dining in our latest Food & Beverage Business October-November 2023 issue!

Ever wondered about the magic behind theme restaurants? Our cover story takes you on a historical odyssey, exploring the weird and wonderful places that redefine the dining experience. Join us as we unravel the intricacies of selecting a theme and gauge the popularity of these extraordinary havens.

But wait, there's more! Boosting revenue is an art, and we've got the brush strokes to paint your success story. Discover the myriad ways entrepreneurs in the foodservice industry can elevate their venues and make the cash register sing!

Are you a fan of portion control and diverse flavors? Our feature story dishes out the benefits of small plates, straight from the perspectives of chefs and industry maestros. It's time to savor variety in every bite!

Hungry for knowledge about exotic ingredients? Explore the rich flavors of Turkish Hazelnuts, the culinary allure of saffron, and the health benefits of the beloved oyster in our dedicated food and seafood sections.

And that's not all! Dive into the world of supplies and operations, where crockery becomes an art, and the challenges faced by F&B managers are unveiled.

Join us in this culinary journey, where every page is a feast for the senses! Check out the latest news, events, and reports for a well-rounded experience. Click here to embark on a gastronomic adventure:

Our latest issue of Food & Beverage Business Review is now available digitally, with the print edition coming soon! 

In this issue, we delve into the often underestimated significance of the menu in a restaurant's success. It's not just a list of dishes and prices; it's a strategic tool meticulously crafted to resonate with the surroundings. Our cover story uncovers the art of preparing a successful menu.

Visiting a restaurant isn't just about the food; it's about the unforgettable ambiance that keeps you coming back for more. Cleanliness and hygiene are paramount. Our business story offers insights into maintaining different aspects of a successful restaurant.

India's food processing industry holds immense potential, yet uncertainties persist. We explore the path to making India a global manufacturing and distribution hub. Our feature story investigates the necessary steps to put the industry on the right track.

Discover the wonders of the Japanese spice Wasabi in our Food section. As health-conscious individuals embrace plant-based foods, walnuts have found a spot on their list of healthy choices in our Ingredients story.

And in our Beverage section, explore the unique experience that wine offers and how different aromas and tastes entice enthusiasts.

Our content is complemented by rich information in our News, Events, and Reports section, along with other industry stories.

 Dive into the latest trends and insights in the food and beverage industry.

Don't miss out on this valuable resource!

Indians are becoming more adventurous with their drinks than they were before due to greater global exposure and increasing disposable incomes. This change in drinking habits can be attributed to greater awareness about drinks, the trend which is now percolating down from higher strata of the society to middle strata, resulting in the maturation of the drinking habits in our socio-cultural fabric at large. The cover story examines how bartenders are innovating cocktails to provide sensory satisfaction to the demanding guests.
The demand for caterers is growing due to the increased festivities and celebrations. The annual turnover of this business and the profit margin is tempting not only enterprising entrepreneurs but also several emerging hospitality graduates to venture into this business. Business story suggest caution for these aspiring entrepreneurs to take a look at several other aspects into consideration before making it a career. 
With the growing health consciousness and increasing awareness about the harmful effects of pesticides, the popularity of organic food is rising in India. But very few understand organic food and what constitutes organic farming. Feature story discusses the fundamentals of organic farming before one can appreciate the meaning and dimensions of organic food.
Coconut has great relevance in our cultural and religious space, and its role in festivities and culinary dishes cannot be overstated. Food section talks about the edible potential of this magical fruit. The Beverage section of this issue has covered traditional summer drinks mainly made at home, often fresh, for the day’s consumption either before a meal or during the day.
Besides these above-mentioned interesting and relevant to the industry topics, we have explored some other interesting topics too through articles and Q&A’s, which are supplemented by an exhaustive coverage of information through our News, Report and Event sections.

Chefs these days prefer “local” and “seasonal” fresh fruits to fulfill menu obligations and meet customer demand for delectable dishes prepared from seasonal fruits. The season of mangoes is here and most of the operators are busy developing dishes prepared from this cherished fruit. This king of fruits, also the national fruit of the country can be had in many formats. The cover story looks at the popularity of this seasonal fruit which is incredibly versatile in the kitchen and also used in salad, blended in smoothies or juice and used in a wide range of sweet and savoury dishes.
Food festivals are becoming extremely popular not only in metro cities but also in smaller towns of India. As consumers are increasingly becoming aware of regional cuisines they desire to try new dishes from different regions of the country. Business story emphasise on the growing need of food festivals for foodservice operators to make consumers aware of their offing.
Roughly one third of the food produced in India for human consumption every year gets lost or wasted due to fragmented food systems and inefficient supply chains. Most of the loss occurs even before the food reaches the consumer. Feature story talks about how food wastage is becoming a serious global problem and what steps should be taken to minimise it.
The food section talks about growing demand for Pork as important meat product. Beverage section elaborates on vintage wine quality and style of making it. Catering section discusses the importance of food safety in the wedding celebrations. Operations section goes deep into the role of interactive menus. The theme of the cuisine in this issue is Lebanese. 
As always, the opinions and perspectives encapsulated through our features are complemented by the rich source of information of our News and Events section.

The wine scenario had changed since over a decade, and today it is a drink that is enjoyed by people of all ages. Wine is becoming a trend. Although the per capita consumption of wine in India is currently quite low, it is continuously increasing. Cover Story discusses various aspects of wine and its rising popularity in multiple spheres of Indian society.
Indian cuisine is a multi-faceted one with almost every region of the country having its own traditional gastronomic fare. Thus cuisine is considered as an identity marker of ethnicity and distinctiveness for each of its region. Since the cooking methods in different regions of the country vary, there is a wide variety of ingredients used to create a unique flavour. Business story finds about the growth in food ingredients market offering new opportunities for entrepreneurs.  
With growing awareness about consumption of the right type of food, the globally aware Indians with decent disposable incomes are now looking for food products that provide extra benefits beyond meeting the basic nutritional needs. Feature story talks about Superfoods, enriched with essential nutrients, having many health benefits, which were missing from our daily diet, are now on the rise.
The regular sections provide information on Artichoke in Agri section and on Beer in Beverage section. The Operations sections elaborate on the art of food plating and presentation, as a crucial aspect of the food service industry. Cuisine section finds about Chettinad cuisine, retaining the distinct identity each “South Indian” cuisine.

Exciting new trends in the food and beverage industry! 

Check out our latest issue of Food & Beverage Business Review for insights on the growing popularity of cocktails, ways for restaurants to attract customers post-pandemic, the rise of breakfast meetings, and innovative cooking techniques like sous vide. 

Don't miss out on the rich information and industry-friendly topics in our regular sections.

South and North Indian cuisines are the most visible cuisines not only all over India but across the globe. But the other regional cuisines of India having unique recipes and ingredients, based on local culture and cooking styles are slowly gaining popularity across India. Bengali cuisine has not been able to make its mark across the country as much as the other cuisines. Cover story throws light on Bengali cuisine and its culinary style, influenced by the diversity of the region’s history and climate. 
Proper cleanliness and hygiene are important factors to attract customers and maintaining the reputation of the property. Every segment, be it kitchen, dining area, washroom, storage space and even the personal hygiene of the personnel, are important. Business Story dwells upon the steps must be taken by the properties to ensure proper safety of the guests.
Feature story explores the causes behind the growth of healthy eating and drinking in India, probes into some of the healthy foods and beverages making a healthy impact on the Indian food & beverages industry, and how it would alter the dynamics of food & beverage industry.
The agri section talks about the potato chip, a thin slice of potato fried in oil or baked in an oven until crisp. Dairy is an essential part of family’s diet, the dairy section explains how milk is an essential part of diet for most Indians, and still prefered due to historical and cultural reasons. The section on beverages discusses the campari lineage of over 150 years and whose formula is still a deeply guarded secret. Exhibiting the kitchen to the customers is a specialist activity. Operations story elaborates on key factors to be considered to develop display kitchen.
Besides these, of course, our news section and enriching regular sections are all there to keep you engrossed.

Indian food is gaining acceptance, recognition and popularity around the world. Not only the Indian restaurants and eating out outlets have mushroomed across various countries but the aromas of Indian dishes are wafting world. Indian cuisines imbibe rich tastes that are products of myriad cultural and historical influences. Cover Story talks about cuisines from different regions of India and how they differ from other cuisines.
The safety of food is directly proportional to the hygienic standards maintained in kitchens and dining area. Now what is the degree of hygiene maintained across hotels, restaurants, commercial establishments and the methods adopted by the industry, in different areas of the premises, to create a safe environment is discussed in the business story.
Besides these macro issues, the feature on edible flowers in food preparation take a look on how they provide an extra dimension to the cooking. 
Our planet has become a global village, and therefore the hitherto distant tastes and aromas do get to spread more swiftly and easily. In fact, the influence of globalisation and the consequent growth of consumer culture have also fostered the increasing acceptance, recognition and popularity of other foods. 
The Agri section details various spices and herbs uses in global cuisines. Dairy section takes a peep into cheese’s popularity, attributed to its great taste, different varieties, convenience and versatility of its use, and nutritional value. In processed food section we discuss being one of the most popular dishes made in Italy worldwide, now pasta has become regular feature in Indian kitchens. In the seafood section find how Prawns plays an important part in the food choices, and offer excellent taste combined with nutrition. Know more about Cognac under the beverage section.

With the onset of monsoon season what come first in the mind are spicy & fried foods like Pakoras and Samosas with a cup of hot Tea or Coffee. The best place for the choice of foods is the street food offering a wide range of local and regional assortments. Now restaurants are also developing some fabulous menu options for the rain-soaked days to satisfy the craving of their esteemed guests with something hot, piping and deep fried or just healthy and delicious offing. They offer range of most sinful, mouth watering delicacies to enhance the mood of the season.
During the monsoon season people prefer warm beverages such as ginger tea or herbal tea instead of carbonated drinks since they reduce the mineral levels in the body. Rum is also a popular alcoholic beverage that is there on almost everyone’s bar shelves. It is becoming the most desired drink during the rainy season. Cover story examines several aspects about the popularity of this tipple with the customers as a drink. 
Indian cuisine is becoming extremely popular in several countries, providing an opportunity for entrepreneurs to enter global markets. The popularity of Indian curries has flowed much beyond the Indian shores. Business story have attempted to explore the flavoursome world of Indian cuisine and provides an insight on the success of Indian outlets on foreign soil.
Northeast region of India is a place of mixture of multiple ethnic origins. It is always an interesting part when we discuss about their food habits particularly in terms of different food items and the way they are consumed. Feature story look at regional and external influence on Assamese cuisine.
The issue also have a wide gamut of information of industry interest, through regular and additional sections on food & beverage, operations, hygiene and also through our reports and news columns.

The pandemic brought about many new and sometimes unexpected trends in the food business. To further sustain the recent rise in growth rates, future success will depend on plans to improve operations, innovate and control price increases. The summer brings new hope and inspiration for the food business as consumers are once again ready to experiment. The cover story look at the people’s preference for cocktails, which is the preferred spirit for cocktails and the new innovations that the bartenders have come up with for concocting cocktails with a difference. 
Consumers have adapted to at-home eating and formed new habits that we expect to sustain well beyond the current conditions. While people are starting to leave their homes more frequently, they are still choosing to eat at home. They, even after slowing down of pandemic, are not expected to change their habits and stay committed to healthy products. With the rise of cloud kitchens, restaurant operators need to be aware of what customers like and don't like and anticipate what items they are likely to order during different times. Business story examines various aspects of cloud kitchens which ensure them success in the future.
Buffet is the back bone of the foodservice industry, ensuring higher revenue generation. But they have to be attractive and offer value for money. Feature story dwells on the best ways to create Buffet USPs for its success.
The Agri section discusses how the summer salads have changed for the better in last few years. In the Meat section the discussion is on Lamb matters. Beverage section finds reality behind the success of energy drinks. Mustard sauce is in vogue at many fast food joints for spice lovers, Processed Food section finds how it has found stable feet in many cuisines. Also find some interesting tête-à-tête with chefs in the current issue.

Every region in the world has own characteristics in making its food delicious. Hot and Spicy Asian kitchen ensures to never go hungry if you are open and willing to try unique taste experiences. It is impossible to objectively decide which cuisine is most delicious, but if you consider your taste buds, they know what will make you mouth water. 
When it comes to Stir-fried rice and noodle dishes with lots of vegetables and curry-sauces, Thai food comes to mind. In Thai cuisine chilli is widely used as well as Thai basil, lemon grass and coconut. Diners are now more health conscious and Thai cuisine not only uses healthy ingredients but also satiate the tastes of Indians for spicy food. Cover story looks at the rising popularity of Thai Food in India.
F&B and hospitality industry, which is one of the worst hit in India due to lockdowns during the pandemic, was expecting some relief from the Finance Minister in this years’ union budget. Business story finds if the current budget has live up to its expectations.
Chefs are making conscious efforts towards getting back to roots and indulge in soulful food preparations this year. Know from the leading chefs in the Trends story what they are cooking up this year. 
The current issue of FBR has once again reached almost to its post-covid level, with a wide range of features on Agri, Dairy, Meat, Processed Food, Beverage and Foodservice Operations, Health & Nutrition and Hygiene. Enjoy reading and do not hesitate to send us your feedback and suggestions.

The hospitality industry has been hit hard in the last two years of the pandemic. Hotel companies are facing weak performances due to either lockdowns, or low occupancies (no international guest), or worst, facing large-scale cancellations across the corporate, MICE and leisure segments. It also has large scale rolling effect on the foodservice industry. What is most disturbing is the uncertain future of large manpower, an integral part of the hospitality industry. The impact could render a majority of the people in hospitality industry jobless and resulting in mass unemployment. The pandemic has introduced a disruptive level of emotional stress on the workforce. Workers cannot carry out their jobs which effects on income. They are absolutely confused and lost about their future prospects in the current business environment of uncertainty and fear. Most of them are looking for alternative options for sustaining their households. This may lead to a large number of people changing their industry to go where they can restart their career. This exodus could have a severe impact on the talent pool and may not recover until confidence is reinforced by employers. The question is what is the solution? What hospitality organisations should do? If they retain people on compassionate ground, they are also uncertain for how long they can sustain this manpower. Otherwise, if companies let go their manpower, where will they get the experience people later on, to restart the operations. The hospitality associations are constantly asking government to help them in at least on this issue by providing salaries for the people and reduce some burden on the industry. Its high time government should look into this matter more seriously and provide a package to the industry to help retain its workforce.

Foodservice industry is looking for innovative ways to stay agile and survive as the pandemic is slowing down. Thinking to increase restaurant sales is definitely a big question, and restaurants have been coming up with novel ideas to market their business. This is the best time to try out new marketing strategies. 
The industry is now in the age of delivery services and pickup. It isn’t easy to try and change the core of the operation, but the new ways of operations and home orders have forced restaurants to do so quickly. Restaurants have started pooling their resources with third party delivery platforms.
Menu optimisation has become important today as most of the orders are home delivered. The food presentation, texture, and taste do not remain the same compared to the food served freshly in dine-in facilities. Thus, there arises the need to make the menu more compact and customer-friendly.  
Restaurants are looking for ideas and inspiration to develop innovative strategies. The hotels have started opening standalone retail shops to sell their hotel products, like bakery items, cooked meals and offering outdoor catering services. Few are offering at-home chef services along with hosting online cooking classes.
But with limited resources and also being uncertain of the future, operators are trying to modernise their operations to cope with post-pandemic challenges. The current scenario will impose some hard decisions on operators about investments, activities, and employment. This will require strong leadership, driven by courage and empathy, and guided by the right data and vision. 
It is critical to manage finances over both the short and longer-term, especially in the midst of a global crisis like corona virus. 
At this crucial juncture, the food service industry along with their partners & vendors need to stand together and continue their collaboration in the support of the industry.

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.

The pandemic has huge affect on foodservice industry since the restaurants and bars were ordered to close down by the governments. The open shut situation since the pandemic started has put the operators in a confused state. Should they continue to support the institution and its workforce or just surrender and close down? With restaurants not operating, has also caused a ripple effect on related industries such as food processing, imported foods etc.
According to a note released by HRAWI, over the last 15 odd months, various factors have resulted in massive financial losses due to the lockdown. Many restaurant owners said they could be forced to shut their businesses permanently in the absence of government support. Over 40 per cent of restaurants and hotels in the Maharashtra State have already closed permanently and a significant number of people employed in restaurants or hotels are moving away from this sector and are accepting lower wage jobs over uncertain wages due to constant closures. This is a dangerous trend for the future of the industry.
Restaurant owners are likely to delay bank loans, defer payments and sell properties if the third wave does hit. Most properties have cut salaries and laid off staff. Last year, the government extended guarantees on bank loans for small businesses including hotels and restaurants, as well as a moratorium on some bank loans through to the end of March. Some restaurant owners have already received notices from banks to repay these loans.
Restaurants are struggling to get back to their feet by gradually adapting to the new normal, as the lockdown is lifted in most Indian cities. It has once again reiterated the critical aspect of food safety and its increasing relevance in the food service industry. Today it is very important to learn and implement food safety and hygiene measures, and other SOP’s, once the businesses restart.

Woman in India always excel in the kitchen at home but have not been able to make an impressionable dent in the male dominated kitchens of Indian hospitality industry. On this International Women’s Day they must look forward to an equal future, a dominant position in the hospitality industry in India, particularly in the F&B segment. Cover Story examines the role, opportunities and prospects of female chefs in India.
In these unprecedented times people are most concerned about their health and are not sure whether it is safe to go out and dine in a restaurant. Business Story find out the steps being taken by the industry not only to maintain hygiene in the kitchens but also to keep the guests informed about these measures to gain their confidence.
Restaurant business in India is slowly recovering from the severe economic jolts it suffered due to successive lockdowns but it would still require some more time to reach pre-Covid levels of revenues and growth. The Feature Story discusses what routes majority of restaurants in India would prefer to take towards revenue and profit growth which require less investment.
The Operations section take a view of the industry experts on how curating a perfect menu is as significant as preparing a perfect dish and can help organize the food preparation not only to ensure good taste but also healthy and nutritious food. 
Health & Safety section finds how food traceability helps in understanding the movement of a food product and its ingredients through all steps in the supply chain, both backward and forward. Also Hygiene section takes a look at the need of why Food Hygiene has become foremost priority post-covid.
Also read other regular sections for more information. ITPO has announced the dates for Aahar 2021. See details on the event page and plan your participation or visit to the show. You can contact industry associations like HOTREMAI or ARCHII for exhibiting at the show.

The year 2020 has gone now leaving memories not planned by anyone. Though the year left us disappointed, however every cloud has a silver lining. Everyone wants to forget their woes and look forward to a bright and cheery future. There is lot to learn for 2021, and more specifically, what we can learn from each other’s experiences. Professionals are now looking for Innovative and challenging ideas that will take things to the next level. The pandemic had an ominous effect on the food & beverage industry. We at HAMMER are committed to provide our platform as a catalyst for change in the Food & Hospitality industry. 
The subsequent unlock, which has started in a phased manner, has not eased the problems of the restaurant industry due to the SOPs that have to be followed by the restaurateurs. The cover story discusses on how the industry plans to tackle the after effects of the lockdown.
Whisky is compared to liquid sunshine whose pouring into a glass is like light music for whisky lovers. It’s amazing taste and flavour and large number of varieties makes it one of the most popular drinks in the world. Business Story discuses the growing trend to pair whiskies with complementary food and its variations providing opportunities for concocting enticing and flavour some cocktails.
The Trend story take view of Chefs on how the focus has shifted on consuming healthy and wholesome food as it now the right time to once again harness those virtues and work towards health and wellness. In the Focus section F&B professionals talks about how they are upbeat and hopeful about regaining the confidence of their guests through planned strategies. Guests are now expecting an eating out experience in a restaurant to contribute to their cherished future memories. Operations story views how guests have become experimental and are looking out for innovative experiences in their eating out ventures.

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.

June - July 2024

April-May 2024

February-March 2024

December - January 2024

October - November 2023

August - September 2023

June - July 2023

April - May 2023

February - March 2023

December 2022 - January 2023

October - November 2022

August - September 2022

June - July 2022

April - May 2022

February - March 2022

December - January 2022

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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Food & Beverage Business Review Magazine - February - March 2015

Food & Beverage Business Review Magazine - February - March 2015

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