In this issue

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.

Something To Wine About

Indians, in increasing numbers, are turning to wine for personal consumption and for celebrating special occasions. To cash in on this trend, hotels like Hyatt Regency Gurgaon have a well-planned wine program that adds considerable value to its overall food and beverage offerings while contributing healthy returns on investment.

4 mins

Kolkata's F&B Entrepreneurs Talk Turkey

The F&B Entrepreneurship Summit and Awards saw the crème de la crème of foodservice industry in West Bengal turn up and train the spotlight on the opportunities and challenges before local players.

5 mins

Fusion Is The Best Way To Showcase Your Creative Culinary Skills

Food for me is simply two words: love and passion,“ says the Cordon Bleu Certified chef from Tante Marie London who is also a PME Masters in Sugar craft and has done a Bakery course from Sophia College, Mumbai. Apart from being a celebrity chef and a culinary expert, Rakhee Vaswani is also a food consultant and cookery show host. She runs the Palate Culinary Studio in Mumbai where she trains budding chefs, amateurs and food enthusiasts.In a chat with FoodService India, Rakhee talks of her culinary style, her favourite recipes and cuisines, her professional mentors and her career – all with a disarming freshness and candour.

5 mins

Making Customers Investors

Crowdfunding and crowd-investing, as an alternative form of finance for start-up companies, is taking off particularly in the service sector in Europe. In 2015 the Europe-wide volume grew by 92% to €5.4 bn, as documented by a report from the University of Cambridge and the accountancy firm KPMG. By far the greatest proportion of this crowd funding volume comes from the UK (> €4,412 m), followed by France (€319 m), and Germany in third place (€249 m). The benefits which this alternative financing tool can bring to the catering sector are shown by the example of the new British-Mexican food chain Chilango, London.

5 mins

Mastering The Art Of Mixing & Fixing

In a candid conversation with FoodService India, American Whiskey Ambassador, Yangdup Lama shares his views on the various aspects of mixology and how India is a potential market for American whiskeys.

3 mins

Our Combi-Steamer Is Revolutionizing The Way Food Is Prepared

Vikram Goel, Managing Director, Rational International India Pvt. Ltd., speaks of the various initiatives and programs unveiled by his company for enabling greater adoption of its combi steamer.

2 mins

Over 6,000 Horeca Partners Benefit From Our Services

S.K. Maratha, President – Food Service India Pvt. Ltd., talks of the range of products and services offered by the company and how they are helping the company’s HoReCa partners to remain profitable and successful.

2 mins

Creating Buzz Through Authentic Sindhi Cuisine

Girish Ramchandani, Owner of Hojamalo, speaks of how his restaurant has created a niche for itself within just three months of its opening by serving the best of Sindhi food.

2 mins

Pioneers In Ready-To-Cook Product Range

Mahesh Padhiyar, Chairman, Food Solution (India) Limited, speaks of the uniqueness of his company‘s Karamat brand for the HoReCa industry, the drivers of its success and growth, and its road map for the future.

2 mins

Challenges Of Hospitality Project Procurement

Hospitality Project Procurement is a process used to acquire goods and services. But what distinguishes hospitality project procurement from other forms of procurement are the series of procurement activities carried out during the execution of a project. Here‘s an insight into the opportunities and challenges that surface in the course of hospitality project procurements.

9 mins

Read all stories from foodService India

foodService India Magazine Description:

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.