foodService India - September - October 2017
foodService India - September - October 2017
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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.
Catching Up Over 'Any Time' Beer
With an increasing willingness to savour innovations along with the changing palate preferences of millennials, craft beer is turning out to be the new love of beer enthusiasts.
5 mins
Changing The Dining Landscape
Restaurants in increasing numbers are adopting table-booking apps for optimizing management of reservations, wait-lists, guest data, and table allocation. At the same time, consumers have also started to rely on this technology to reserve a table, compare a restaurant, menu items, deals and offers for making decisions about their eating out.
3 mins
foodService India Magazine Description:
出版社: Images
カテゴリー: Business
言語: English
発行頻度: 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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