foodService India Magazine - July / August 2011Add to Favorites

foodService India Magazine - July / August 2011Add to Favorites

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In this issue

The cover story of the magazine takes an in depth look into the Quick Service Restaurants sector of the Indian market. The QSR sector has been the major driver for the growth and investment that has been pouring into the restaurants business in India, till date. The case study on McDonald\'s India on the other hand, deep dives into all the effort that went into making McDonald\'s a success in a culturally sensitive market like India. Besides these, the July-Aug issue of foodService India addresses other significant segments such as the growing organized catering business in India and, the status of cold chain industry and where it is headed in future. A detailed description of the Holyfield\'s restaurant in Germany provides a bird\'s eye view to the Indian restaurateurs on some international best practices on restaurant design. Interviews with Celebrity Chef Ian Kittichai, Samir Kuckreja (president, National Restaurant Association of India) and K S Narayanan (managing director, McCain Foods India) helps readers gain understanding on other wider aspects of the restaurant business in India. These include the supply side of the foodservice sector in India, mantras on running a signature fine-dine restaurant successfully etc.

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.

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