Food Maestro Vikas Khanna - Michelin-starred Indian chef, restaurateur,food writer, filmmaker and a humanitarian.

Will the good run continue? - Views from across the Foodservice industry on emerging trends and developments in 2016.

Is something wrong with food tech startups? - How to drive sales and consumer stickines.

Featured inside: Zorawar Kalra, Rohit Malhotra, Priyank Sukhija, chef Sujan S, Sanjeev Pant and more...

What can you expect at a gathering that attracts the most eclectic bunch of cognoscenti from the Food Retail industry? As is customary at the annual India Food Forum (organised by IMAGES Group and publisher of FoodService India), Day 2 of the conclave, designated as Indian Food Service Forum, rippled with energy and its usual share of heat and light that the conferences, exhibitions, live shows and networking sessions radiated. Industry mavens who spoke on different themes and topics at the panel discussions threw up interesting insights on the foodservice industry.

Discussions also led to information on trends, emerging concepts and categories, understanding consumer behaviour, and on marketing and F&B promotion strategies – all of which, as everyone agreed, require joint efforts of both suppliers and retailers. Pages 22 to 43 of this issue of the magazine offers a conspectus of the action at the India Food Forum. Turn to pages 34 to 43 to fi nd out about the winners of PepsiCo-IMAGES Food Service Awards. The winners were awarded glittering trophies and citations for demonstrating excellence in F&B operations across multiple formats. The selection process for the Awards involved inviting entries from the nation’sleading food service operators across multiple categories. The Awards’ Jury comprised eminent personalities from the fi elds of business, media, and research and consulting. The Jury analyzed key performance metrics such as growth in top line sales and retail presence, sales per square foot, same store sale growth and also studied the impact of IT application, innovation, marketing, supplierrelations and employee practices.

My congratulations to the winners and my heartfelt tha

We spoke to some of the leading chefs, F&B Heads, restauranteurs for the cover story 2020 Ahoy: Foodservice trends that will rule the roost (page 24) to get a fair idea about the break-out themes and concepts that will shape and shake up the industry in the coming months. The experts we spoke to said that customers today wantto get the best out of the experience… the most health, the most fl avor, the most satiety, the most bang for the buck.

To be on the right side of this growing bulge of demanding customers, the foodservice industry needs to whip itself up in a frenzy of constant improvement. Restaurants, F&B players and industry stakeholders need to keep innovating at a fast pace because customers expect a better-experience-than-before all the time.

Asked to call out the ingredients and name the food thematic trends that will appeal to the customers, the experts opined that consumers will increasingly seek foods and beverages that enhance cognitive and digestive function and those that boost physical appearance and performance. With people inhabiting an increasingly busy lifestyle, their main food and ingredient concern will be to look for their micro/macro nutrients even as consumer palates will shift to shun sugar and high-carb diets.

Millennials – people born in the period from the early 1980s to the late 1990s – are changing the food service industry in profound ways. For this generation, often also called Generation Y, independence ranks high in their scale of values. Trend studies have found that independence, autonomy and particularly self-realisation are central values for this age group. For a large majority of this cohort, independence and the ability to determine one’s life oneself are particularly important goals. Likewise, having fun and enjoying life are firmcharacteristics of Generation Y goals.

Surveys have found that about 10% of millennials prefer vegetarian dishes. No surprise that foodservice establishments have started placing a strong focus on vegetarian dishes. These young diners also want to see clear labelling of allergens on the menu. So the demand for lactose or gluten free dishes isincreasing.

Millennials also act differently in the matter of selecting restaurants. As is well known, they are assiduous users of social media and use social media to find a restaurant. So, for restaurants. it has now become important to have their own social-media manager. The aim is to attract guests into the restaurant via their social networks and for which it has become important to invent creative content and try to involve the diners.

Will dining out lose ground in our digital age? I don’t think so, even though take-away and delivery services in particular are gaining ground. Delivery services provide a certain demographic with a fast and efficient food service, but I believe that restaurants also provide an experience for traditionalists and enthusiasts, who will continue to support the industry long into the future.
We shouldn’t underestimate the overall dining experience afforded by a brick and mortar restaurant. We can see convenience and guests who are strapped for time being a major trend in the market today. So, offering an engaging dining experience today calls for always maintaining the ethos of ‘never let your takeaway business interfere with your restaurant guests’ experience’. After all, a restaurant can also provide a take-away and catering service, but not the other way round. Restaurants should therefore position themselves more as a household brand offering a premium family dinner experience.

People today are looking for a dining experience that responds to their needs and concerns for health, well-being, and environmental issues. There is an emerging and growing demand for food ingredients that are sugar-free, gluten-free, vegan, green and protein-rich. An increasing number of consumers are mindful today not only about their food choices and consumption but also about food production. In general, people are now asking more questions about their own eating behaviors and food choices. The restaurant industry, therefore, needs to offer dining solutions that make both the traditionalists and enthusiasts happy so as to keep receiving the unstinted support of a broad demographic of diners.
Restaurants need to provide for a demanding demographic with specific tastes and preferences. This is possible only when restaurants ensure a menu that is inclusive and focuses on recipe development as per the needs and evolving demands. For instance, non-meat protein alternatives such as tempeh, tofu, seitan and nutritional yeast are on the rise today, as are glutenfree and sugar-free ingredients in baking and bread making. Chia, acai, matcha green tea, avocado, kimchi, kefir, kombucha and other fermented products have already caught on in a big way. At the same time, the demand for ‘green’ foodstuffs is on the rise and restaurants need to have a broad menu that features more of green offerings as dining options. They should continue with their menu innovations to help guests making a ‘greener’ choice – like having the option of grilled cauliflower served with black sesame and truffle. Products such as humus, falafel and seasonal salads are also becoming very popular with the discerning diners.
Restaurants that offer cuisine derived from this new approach to cooking and eating and provide for a superior and healthy dining experience, will prevail and continue to win.

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.

What can you expect at a gathering that attracts the most eclectic
bunch of cognoscenti from the Food Retail industry? As is
customary at the annual India Food Forum (organised by IMAGES
Group and publisher of FoodService India), the Conclave this year
rippled with energy and its usual share of heat and light that the
conferences, workshops, exhibitions, live shows and networking
sessions radiated. Industry mavens who spoke on different themes
and topics at the numerous panel discussions threw up interesting
insights on the foodservice industry.
Discussions also led to information on trends, emerging
concepts and categories, understanding consumer behaviour,
and on marketing and F&B promotion strategies – all of which,
as everyone agreed, require joint efforts of both suppliers and
retailers. Pages 28 to 40 of this issue of the magazine offers
a conspectus of the action at the India Food Forum. For those
who were not there, we bring you interesting bytes and loads of
information exchanged at the Forum.
Turn to pages 36 to 40 to fi nd out about the winners of IMAGES
Food Service Awards presented by HUL’s Knorr Seasonings
and powered by Lulu Mall. The winners were awarded glittering
trophies and citations for demonstrating excellence in F&B
operations across multiple formats. The selection process for the
Awards involved inviting entries from the nation’s leading food
service operators across multiple categories. The Awards’ Jury
comprised eminent personalities from the fi elds of business,
media, and research and consulting. The Jury analyzed key
performance metrics such as growth in top line sales and retail
presence, sales per square foot, same store sale growth. The Jury
also studied the impact of IT application, innovation, marketing,
supplier relations and employee practices.
My congratulations to the winners and my heartfelt thanks to all
the participants at the Forum for making the show a great success

Typically around the New Year, a lot of resolutions are
made to follow a healthier diet. Over the years, health
consciousness has increased and is therefore trending
throughout the year. We look at some trends that will
likely emerge stronger in the days ahead. The perception
of “healthy” varies from person to person and the trick is
to identify what reduces the “guilt quotient” and build on
that. The point to remember is that people have a great love
relationship with their food and thus if it becomes “free” of
everything – sugar, salt, artifi cial items, gluten and so on…
then, well, it becomes a medicine. It is crucial to identify the
boundaries and draw a line.
A good beginning would be to bring back grandma’s
recipes… from turmeric in milk, ginger & lime to various
millets of yore. All of them will come back with a vengeance.
Restaurants and cafés to breakfast cereals to snack food
manufacturers, this is a trend that cannot be missed.
The nostalgic fl avors from our rich cultural past– the
lip-smacking street-side delights to our long forgotten
grandmas’ recipes will all see a huge comeback.
A strong trend emerging is the growing popularity of
seeds, which are no longer only for birds. From breads
to energy bars to trail mixes and even (believe it or not!)
beverages. This trend will sweep across segments. If it can
be “seeded”, it will be. There is also a growing interest about
bacteria in foods. Not the baddies but the good bacteria. Did
you manage to incorporate your daily dose of the good ones
coming through yoghurt, kombucha, pickles? Should see this
trend explode into even desserts like ice-creams, fermented
foods, et al. Gut health and probiotics is in. That’s not to
forget the fact that what’s healthy for some will be poison for
the other but it has to be addressed.

India’s foodservice market was estimated at Rs. 3,40,052 crore
(USD 50.75 bn) last year. The market is growing at a CAGR
of 10 per cent and is expected to be Rs. 4,97,870 crore (USD
74.32 bn) in 2021. The organized share of the market is 34.5
per cent and is growing at 15 per cent. In recent times, the
industry has seen a steady shift – from the unorganized to
organized segment owing to the implementation of GST and
the aspiration on the part of players to upgrade ambience,
infrastructure, services and technology.
The quality of food remains the most critical factor for
determining the growth and success of restaurants, on the
consumer side. This key driver is followed by ‘location’ and
‘pricing’. The quality of food has a lasting impact and it helps
build the recall factor in the mind of customers. On the other
hand, convenience of visit and choice of outlet is largely
determined by a restaurant’s location, while pricing infl uences
the perception of affordability and related consumption
behavior. The expected pricing also represents the level of
desired service by the consumer. Today, as consumers are
showing a serious preference for healthy food, organic food
has emerged as a rising trend, and is seen as more important
than pricing and cuisine preference, especially in urban areas.
When it comes to the preferred strategy for growth on
part of foodservice players, pan-India and/ or regional
expansion are being seen as the primary strategy for growth
by stakeholders. To action retail expansion, players are driven
by the expectation of funding from private equity fi rms or the
availability of internal accruals or promoter fund and/or bank
loans. To increase bill value or to attract new customers, FS
players are also resorting to adding new cuisines or expanding
menus, which once again underscores the importance of food
as a key element to the success and growth of restaurants.

Consumer needs are changing along with the various
parameters that go beyond the demographic profi le. While the
annual average spending of middle class households in India’s
Tier-I cities has increased by over 35 per cent on fast food
restaurants in the last two years, those in Tier-II & III cities are
also spending much higher on fast food restaurants. Today,
more than 65 per cent of the Indian population is aged less
than 30 years and exposed to international brands.
One sector that has managed to reap the dividends of
this teeming demographic bulge is the foodservice industry,
particularly in the QSR segment. There is an increase in the
demand for QSRs, pubs and cafes as people are seeking
convenience in varied formats. At the same time, the trend
amongst diners to opt for cuisines that mirror their lifestyle
is fast catching up. Preference for ingredients like truffl es,
artichokes, asparagus, Australian lamb, Norwegian salmon,
black bean sauce, microgreens, organic food, etc., have found
their way to Indian F&B counters. The blending of cuisines, like
Italian with Thai, is another evolved customer choice and even
casual dining players are offering Chinese, authentic Italian,
fi ne French, American, Lebanese cuisine, etc., which were
once considered specialty and fi ne-dining dishes.
To keep up with the trends, the restaurant industry is pulling
out all the stops to make food more innovative and interesting.
Customers are being wooed with “street food” options served
in a hygienic setting and good ambience. All of this is par for
the course but to keep pace with the growing demand and
drive growth, the industry will have to look beyond the metros
and Tier I cities to a number of Tier II and III cities, which may
offer better growth prospects for players across sectors.

Sizzling biryani delivered straight to your home in clay pots Bangalore-based online food delivery start-up Potful brings biryanis from across India to your home in hand-made clay pots.

Never-before noodle flavors at pocket-friendly prices Wai Wai City, the first-of-its-kind chain of quick service restaurants in the noodle category

NRAI makes new appointments in the Managing Committee Plans to strengthen the only national restaurant lobby body by appointing reps from local chapters and all segments of restaurants.

 foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects. 

KITCHEN APPLIANCES - Latest developments in refrigeration, heating, storage and food preparation.

Featured inside: Kabir Jeet Singh, Saransh Goila, Parvez Sheikh, Manu Chandra.

VEGAN CUISINE - GOOD FOOD, CLEAN CONSCIENCE.

INNOVATION - RESURRECTING THE BUTTER CHICKEN.

F&B - VALUE-FOR-MONEY DINING.

LUNCH TRENDS -  PASSION DOMINATION.

Culinary wizardry at India Food Forum.

Innovations with ingredients and brands and lessons in menu engineering.

Featured inside: M. Mahadevan, Henrik Österström, A.D. Singh, Rahul Akerkar, Anjan Chatterjee.

Indian chefs are designing culinary models that sustain creativity and culinary excellence.

‘Hot Breads’ Mahadevan sees the World as his Oyster.

“More restaurants with street food concepts will open across the country”.

Whipping up toothsome treats - A contemporary and progressive culinary approach has won many laurels for chefpreneur Vicky Ratnani.

Restaurant Design - The ultimate test is creating an immersive experience for the customer.

2017: What's in store? - Dining experience to be more affordable, intimate and collaborative.

How Online Reviews Can Take Your Restaurant to the Next Level.

FoodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.

Diva of Italian Cuisine - How culinary queen Ritu Dalmia juggles multiple hats with élan – as a global chef, restaurateur and cookbook author.

Playing with pots and pans - A candid chat with chef Inder Dev about his innovative cooking style.

Cooking up a firestorm of flavours - A look at the shifting sands of the catering sector.

Featured inside: Nityanand Shetty, Sanjay Vazirani, Tristan Beau De Lomenie, Aditya Parikh, Narendra Somani and more....

In the issue: Sarita sharma - Mixologist breaking gender barriers behind bar, Online food ordering food on cloud, Danke presents India Nightlife Convention & Awards, an initiative by Kickstart Entertainment and NRAI, ZETA AND SODEXO A disruptive force waiting to erupt, KDR FOODS & BEVERAGES “By 2017, our target is T30 crore from seven outlets” and much more...

Tie-ups with similar industries can help to market F&B outlets to a larger audience, Challenges of demand during the summer season, Creating a special menu with lots of Cold Appetisers, Salads and Soups, Guarantee of exemplary service, The Rise and Rise of South African Restaurant Exports...

Looking into the future of foodservice - Celebrity Chef Kunal Kapur hits the bull's eye with his trendspotting.

Celebrating tandoori cuisines global success - A tale of two pioneers and their contributions

New kid on the block - How Carls Jr. is moving the needle on QSR

Featured inside: Ankur Damani, Sana Chopra, Arvind Mathur, Jasper Reid, Karan Kapur

Chef Entrepreneur - Sanjeev Kapoor.

Rise of Indian Fast Food Chains - How Goli Vada Pav is scripting its success story.

Casual Dining - TGIF's inimitable brand of food and fun.

Featured inside: Rohan Jetley, Venkatesh Iyer, Vijay Wanchoo, Umang Tewari, Shashank S Sharma

Chefs Extraordinaire - How they are enriching our cuisine and culinary traditions.

Evolving Cuisines - Mixing local ingredients and cultural influences.

Carl's Jr - Offering premium quality burgers.

Featured inside: Sudhir Pai, Vishvapreet Singh Cheema, Arun Batra, Indrashis Sinha, Ripu Daman Handa.

Raise a toast for chefs! - The world of chefs is an interesting one. The scope of food as a business segment in the last decade or so has expanded enormously, which has brought the vocation into high demand and one much sought after. Food Service India speaks to a cross-section of chefs from around the country in an attempt to highlight the important culinary issues that weigh on their minds and how they approach their role in pushing the frontiers
of cuisine.

Personalised service approach - Vishvapreet Singh Cheema, GM of the Radisson Blu Plaza Delhi, says that even with the prevalence of technology, personalised customer service remains the essence of hospitality business.

March - April 2020

January - February-2020

November - December 2019

September - October 2019

July - August 2019

May - June 2019

March - April 2019

January-February 2019

November - December 2018

September - October 2018

July - August 2018

May - June 2018

March- April 2018

January - February 2018

November-December 2017

September - October 2017

1. You agree that the use of Magzter.com, the application and its services, are at solely at your own risk. Neither Magzter.com nor its associates nor employees nor third party content providers guarantee that the service will be completely uninterrupted or error-free or foolproof against miscreant activities. Nor do they warranty that you will get the exact results as expected or promised by the website or product.

11. THE SERVICE AND ALL PUBLICATIONS ARE PROVIDED ON AN 'AS IS' AND 'AS AVAILABLE' BASIS. MAGZTER, ITS AFFILIATES, SUPPLIERS, LICENSORS AND AGENTS EXPRESSLY DISCLAIM ALL WARRANTIES OF ANY KIND, WHETHER EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND NON-INFRINGEMENT. WITHOUT LIMITING THE FOREGOING, NEITHER MAGZTER NOR ITS AFFILIATES, SUPPLIERS, LICENSORS OR AGENTS, MAKES ANY WARRANTY THAT (I) THE SERVICE WILL MEET YOUR REQUIREMENTS, (II) THE SERVICE WILL BE UNINTERRUPTED, TIMELY, SECURE, OR ERROR-FREE, (III) THE INFORMATION THAT MAY BE OBTAINED FROM THE USE OF THE SERVICE OR THAT MAY BE CONTAINED IN THE PUBLICATIONS WILL BE ACCURATE OR RELIABLE, OR (IV) THE QUALITY OF ANY PUBLICATIONS OR THE SERVICE WILL MEET YOUR EXPECTATIONS. YOU ARE SOLELY RESPONSIBLE FOR OBTAINING AND MAINTAINING RELIABLE INTERNET CONNECTIVITY AND YOUR DEVICE. MAGZTER IS NOT RESPONSIBLE FOR YOUR INABILITY TO DOWNLOAD CONTENT. ANY MATERIAL DOWNLOADED OR OTHERWISE OBTAINED THROUGH THE USE OF THE SERVICE IS DONE AT YOUR OWN DISCRETION AND RISK AND YOU WILL BE SOLELY RESPONSIBLE FOR ANY DAMAGE TO YOUR COMPUTER SYSTEM OR MOBILE DEVICE OR LOSS OF DATA THAT RESULTS FROM THE DOWNLOAD OF ANY SUCH MATERIAL. NO ADVICE OR INFORMATION, WHETHER ORAL OR WRITTEN, OBTAINED BY YOU FROM MAGZTER OR THROUGH OR FROM THE SERVICE SHALL CREATE ANY WARRANTY.

2. You will maintain and promptly update that information to keep it true, accurate, current and complete. You are responsible for maintaining the confidentiality of your account and password and for restricting access to your computer, and you agree to accept responsibility for all activities that occur under your account, including the selection and use of all content and services.

2.You will maintain and promptly update that information to keep it true, accurate, current and complete. You are responsible for maintaining the confidentiality of your account and password and for restricting access to your computer, and you agree to accept responsibility for all activities that occur under your account, including the selection and use of all content and services.

3. In no event will Magzter.com or any person or entity or third party involved in the creation, production and distribution of the content on the website and the application be liable in contract or legally for any damages, including and not limited to, direct, indirect, incidental, special, and consequential incurred to you while or on using Magzter.com. By registering on the website or downloading the application, you agree that the provisions mentioned in this section shall apply to all use of and content on the website and the application.

3. Without prior written or authorised permission from Magzter, you should not modify, copy, distribute or sell any content obtained from Magzter as everything published here is the proprietary property of Magzter or its licensors. As such unauthorised use may also violate applicable laws including copyright and trademark laws, Magzter strictly prohibits these and will terminate your access and account if any such illegal activity is proved or detected. You should also stand liable for the damages caused by these unauthorised activities. Except as permitted by the Publication's lawful owner, you acknowledge that you do not acquire any ownership rights by downloading Publications accessed through the Service. Except as explicitly required under copyright law or permitted by the features of the Service you may not modify, reverse engineer, publish, transmit, display, participate in the transfer or sale, create derivative works of, or in any way commercially exploit or provide to a third party the content of the App, the Publications, or any portion of them without the express permission of Magzter and the owner of such content. We do not grant you any licenses, express or implied, to the intellectual property of Magzter or Magzter's licensors.

5. You specifically acknowledge that Magzter.com is not liable for any kind of defamatory or offensive or illegal conduct of other users or third parties or their content and that the risk of injury from the foregoing rests entirely with you.

8. Magzter reserves all rights to monitor the content published and inputted by you for the purpose of determining whether you are compliant with these terms and conditions and other operating rules determined by Magzter. Magzter has the right to take decisions about the content and delete them at its own will.

9. Magzter is a distributor and NOT a publisher of the Publications and so Magzter has no editorial control over the content, including opinions, advice, statements, services, offers etc., that is represented in the magazines. So Magzter will not take responsibility for the accuracy or the reliability for any information or facts provided therein or that is made available through the service, by anyone other than authorised Magzter employees who are acting on their official capacities. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered by the Service, are those of the respective author(s) or publisher(s) and not of Magzter. Magzter will not be liable for any loss or damage caused by your reliance on information obtained through the Service or from the Publications. The Service may contain links to other Internet sites and third-party resources and Magzter does not assume any responsibility or liability for communications or materials available at such linked sites. These links are provided for your convenience only. You are solely responsible for understanding any terms and conditions that may apply when you visit or place an order through a third-party site.

Details of the objectionable content, including its link on our platform

Download your favorite titles and read them offline, anytime and anywhere

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines and newspapers from thousands of best-selling titles.

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines from thousands of best-selling titles.

Gift your loved ones with a Magzter Gift Card instantly and give them the freedom to read their favorite magazines from {{magCount}} best-selling international titles.

Girish Ramdas is the Co-founder and CEO of Magzter, a New York based startup that has been making waves in the global digital publishing business. Magzter has crossed 80 million users since its inception in 2011 from more than 150+ countries with 1000s of magazines, newspapers and books from more than 4,500 publishers worldwide. He has more than 25 years of experience in cross-platform publishing, including print, mobile, and Web development. During this period, he has co-founded and run three successful start-up businesses. He has enabled magazine companies to go digital and helps them monetize their content across the digital world. Girish's deep industry experience in online, mobile and publishing ecosystems has made him an expert in acquisition, marketing and monetizing digital content across platforms globally.

In the event that you encounter any objectionable content on our platform, we have put in place a grievance redressal policy to address your concerns.

Magzter Inc. (“Company”, “we”, “us” or “our”) knows that you care about how your personal information is used and shared. Please read the following privacy policy (the “Policy”) to learn more about our privacy practices. By visiting any of the websites operated by the Company, and any sub-domains thereof, or using any of our mobile applications and other methods of content distribution (collectively, the “Service”), you acknowledge that you accept the practices and policies outlined in this Policy, and you hereby consent that we will collect, use, and share your information in the following ways.

Magzter Inc. is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 80 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

Magzter is committed to providing a safe and secure platform for our users. Please note that Magzter is merely a platform for publishers to distribute their content. We do not control or endorse the content published on our platform. We cannot be held responsible for the actions of our publishers or their content.

Magzter is not responsible for compensating any party that has suffered damages or incurred costs due to any content, or part of the content, that violates their rights. Magzter is not liable to face any legal action in civil court for any violation of rights caused by any content, or part of the content, that infringes the rights of a third party.

Magzter offers the world’s largest {{allyoucanread}} subscription service called {{gold}} which gives digital readers unlimited access to 8,500+ magazines and newspapers for a monthly subscription price. Magzter also has the largest number of stories in the world with its game-changing ezRead 2.0 feature for its apps, which enables smartphone and small-screen mobile users to enjoy magazine content the way it was meant to be enjoyed, with article text that is easy to read and is accompanied by stunning videos and high resolution photography.

Magzter offers the world’s largest “All-You-Can-Read” subscription service called Magzter GOLD which gives digital readers unlimited access to 8,500+ magazines and newspapers for a monthly subscription price. Magzter also has the largest number of stories in the world with its game-changing ezRead 2.0 feature for its apps, which enables smartphone and small-screen mobile users to enjoy magazine content the way it was meant to be enjoyed, with article text that is easy to read and is accompanied by stunning videos and high resolution photography.

Name

Note: This will only share the cover and the publication information, but not the content.

Please fill out this form if you need any help regarding publishing your content on Magzter

Prior to Magzter, he was the President of Dot Com Infoway (DCI) and Galatta Media. His duties included strategic marketing, partnership development, and monetizing content globally. DCI grew from a small team of 3 in 2000 to 300 by 2011 and was dealing with web, software and app development for clients globally.

Since we launched, Magzter has been committed to partnering with global organizations to provide the greatest possible newsstand technology & service to our customers. Whether you are looking to offer magazine subscriptions to your customer database or just want to learn more, Magzter is committed to helping your business grow. To find out more, please fill out the questionnaire below:

The DMCA allows us to restore the removed content if the party filing the original DMCA Notice does not file a court action against you within ten business days of receiving the copy of your Counter Notice.

This Policy covers Company’s treatment of personally identifiable information (“Personal Information”) and other information about you and your computer or device that Company gathers when you are accessing the Service. We may collect Personal Information from you, as explained in more detail below, and we use this Personal Information internally in connection with our Services, including to personalize, provide, and improve our products, services, content, and advertising, and to allow you to set up a user account and profile, to contact you, to fulfill your requests for certain products and services, and to analyze how you use the Services. In certain cases, we may also share some Personal Information with third parties, but only as described in point 4.

This title is included with your Magzter GOLD subscription

To analyze the quality of content and provide appropriate feedback to publishers

We have designated a Grievance Officer to address any complaints related to objectionable content.

We request that any complaint related to objectionable content be sent to the Grievance Officer through email to the above-mentioned email address. We also request that you provide the following details when making a complaint:

and the App that provides you the capability to order, subscribe to and receive the delivery of various magazines, books, news and magazine and publication related content (collectively known as 'Publications') and to have these digital versions of the Publications delivered to you

c. We also collect information associated with your use of the application in order to make personalized recommendations. If you provide your third-party account credentials to us, you understand some content and/or information in those accounts (“Third Party Account Information”) may be transmitted into your account with us if you authorize such transmissions, and that Third Party Account Information transmitted to the Service is covered by this Policy.

f. The Personal Information we collect allows us to respond to your requests, improve our products and services, customize the advertising and content you see, and communicate with you about new products.

is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

n. We will also use usage information in order to ensure users adhere to our Terms of Use. For example, a user’s usage information will help us confirm that a user only downloads a magazine or other content a permitted number of times or to a permitted number of devices.

which gives digital readers unlimited access to 8,500+ magazines and newspapers for a monthly subscription price. Magzter also has the largest number of stories in the world with its game-changing ezRead 2.0 feature for its apps, which enables smartphone and small-screen mobile users to enjoy magazine content the way it was meant to be enjoyed, with article text that is easy to read and is accompanied by stunning videos and high resolution photography.

{{magzter}} is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

foodService India Magazine - January-February 2016

foodService India Magazine - January-February 2016

In this issue

foodService India Magazine Description: