foodService India Magazine - March- April 2018![Add to My Favorites Add to Favorites](/static/icons/filled.svg)
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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.
Learn While You Earn
The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.
![Learn While You Earn](https://reseuro.magzter.com/100x125/articles/134/271107/5ab104afc6409/crp_Learn-while-you-earn.jpg)
3 mins
All About Hot, Healthy And Hygienic Pure Vegetarian Indian Food
With an aim of opening 100 outlets in 12 months, Kamats is on a growth trajectory since the opening of the first outlet in 2010. FoodService speaks with Vikram Kamat, Managing Director, Kamats Restaurants & VITS Hotels, about the brand‘s future plans and what makes them stand out from the competition.
![All About Hot, Healthy And Hygienic Pure Vegetarian Indian Food](https://reseuro.magzter.com/100x125/articles/134/271107/5ab1036f1f3f5/crp_All-about-hot-healthy-and-hygienic-pure-vegetarian-Indian-food.jpg)
4 mins
We Consciously Position Ourselves In The Niche Category
FoodService India spoke to Vikas Kumar, Executive Chef, Flury‘s, about the café, its popular offerings, the chain‘s expansion plans and the changing café culture in India.
![We Consciously Position Ourselves In The Niche Category](https://reseuro.magzter.com/100x125/articles/134/271107/5ab105cee5d96/crp_We-consciously-position-ourselves-in-the-niche-category.jpg)
4 mins
Bringing Creativity To The Core Of Your Table Experience
The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.
6 mins
foodService India Magazine Description:
Publisher: Images
Category: Business
Language: English
Frequency: Bi-Monthly
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.
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