foodService India Magazine - January-February 2019Add to Favorites

foodService India Magazine - January-February 2019Add to Favorites

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In this issue

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.

Belvedere Hosted Its Third Edition Of Relearn Natural Programme

Belvedere is a Polish, vodka brand.

Belvedere Hosted Its Third Edition Of Relearn Natural Programme

2 mins

Art Of Balancing Traditions And Technology

Chef Ajay Anand, Director, Culinary, Pullman & Novotel New Delhi Aerocity, speaks to FoodService India about the art of balancing traditions and technology in the kitchen and the ever changing food preferences of the fitness freak generation.

Art Of Balancing Traditions And Technology

4 mins

Chai Point Becomes AI Friendly

Amuleek Singh, Co-founder and CEO, Chai Point, speaks to FoodService India about millennials and corporates being the target customer base for the brand, its technological initiatives like Shark and BoxC taken for the ease of customers, and the brand's environment-friendly approach through introduction of sustainable concepts like BYOC to associate more actively with the younger generations.

Chai Point Becomes AI Friendly

6 mins

Franchising As A Model For Business Expansion In Foodservice

The Food & Beverage industry dominates India’s franchise sector. In India, the foodservice industry has evolved from homegrown, standalone, family-run business ventures to international partnerships with various business models. Specific to Quick Service Restaurants, the Fast Food Franchise model remains one of the most attractive operating models for international brands foraying into India.

Franchising As A Model For Business Expansion In Foodservice

7 mins

Aiming To Make India A Franchising Hub

Aiming To Make India A Franchising Hub

Aiming To Make India A Franchising Hub

5 mins

Going Strong And Franchising Successfully For Two Decades Now

Going Strong And Franchising Successfully For Two Decades Now

Going Strong And Franchising Successfully For Two Decades Now

2 mins

Taking An Interactive Approach To Engage With Customers

Taking An Interactive Approach To Engage With Customers

Taking An Interactive Approach To Engage With Customers

3 mins

Selling A Profitable Business Model To The Franchisee

Selling A Profitable Business Model To The Franchisee

Selling A Profitable Business Model To The Franchisee

3 mins

Madrid's Most Dynamic Trend Setter

The young food service enterprise Grupo Larrumba is not just the fastest growing operator in the Spanish capital at the moment, but also one that is innovatively shaping gastronomic change in the 3 million strong metropolis. It has a total of 22 concepts, and its casual dining outlets are each individually designed and open all day. The range of themes includes Mediterranean, Mexican, Japanese and Indian cuisines; the overall turnover is expected to be €55 m at the end of this year.

Madrid's Most Dynamic Trend Setter

5 mins

Food Business Being Highly Ocular, Instagram Is The Ideal Medium For Propagating It

Chef Manish Uniyal, Head Chef at Hyatt Centric, Bangalore, speaks to FoodService India about the impact of social and digital media on the food business and the ways of leveraging technology to reach out to the customers.

Food Business Being Highly Ocular, Instagram Is The Ideal Medium For Propagating It

4 mins

Read all stories from foodService India

foodService India Magazine Description:

PublisherImages

CategoryBusiness

LanguageEnglish

FrequencyBi-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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