Cooking For The 5 Senses

Catering has now become an important factor for the success of any social event. It is no more limited to weddings and birthday parties. Apart from social gatherings and festive occasions, formal events, seminars, conferences, business or retirement luncheons, graduation parties, trade shows, and other government and business-related events are increasingly using professional catering services today.

Spices & Condiments: Transforming Dishes From Mundane To Magical

A boom in travel and the foodservice sector have stoked a growing appetite among consumers for new flavors, spices and condiments. Consumers are looking for ways to enrich their meals with improved tastes. The increase in demand for seasonings for use in overseas cuisines such as continental, French and Italian is also expected to boost the industry growth. The rapid expansion of the hospitality and foodservice sector is also driving the demand for spices and seasonings as their flavors enhance the aroma and taste of cuisines.

Going Strong And Franchising Successfully For Two Decades Now

Going Strong And Franchising Successfully For Two Decades Now

Taking An Interactive Approach To Engage With Customers

Taking An Interactive Approach To Engage With Customers

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.

Aiming To Make India A Franchising Hub

Aiming To Make India A Franchising Hub

Spreading Sweetness with a range of cheesecakes

Tell us about your F&B brands and their customer proposition.

Exuding Goan Vibes In A Corporate Hub

Dinesh Arora, Founder and Managing Director, Eastman Colour Restaurants, speaks to FooodService India about the brand‘s market positioning and its other dining hallmarks and why he thinks the café has the trappings to emerge as a successful dining destination in Gurgaon‘s corporate and industrial hub.

Shaken & Stirred: Mocktails Are The Toast Of Town

Mocktails were once mainly considered as a sweet drink or thirst quencher but people today are experimental in trying out new flavors and recipes by bartenders across the world. Today, mocktails are as creative, delicious and flavorful as any alcoholic mixed drink and one of the biggest trends in the beverage industry in recent years.

New Picks, Hires, And Promotions

Your one-stop shop for the latest news on executive movement in the HoReCa industry.

Mission Masala's Casual-Dining Concept Tickles All Senses Among Foodies

Ready for a trip to India? Golden Palm winner Mission Masala will take you there. Vibrant and intoxicating, the casual-dining concept was carefully devised by career changers Pavan Bajwa and Tim Van Den Heuvel to tickle all senses. Among foodies around Belgium, their food trucks have long reached cult status.

Time To Shake It Up!

The ThickShake Factory is a young enterprise that specializes in ice-cream-based shakes in a number of quirky flavours. Established in 2013 by a gifted duo of brothers, the brand has grown exponentially and currently has 81 outlets across the country including an outlet in California, USA. Co-Founders Yeshwanth and Ashwin Nag Mocherla speak to Food Service India about ThickShake‘s unique customer proposition and upcoming expansion plans.

Transplanting Traditional Experiences Into The Modern Foodscape Is How I Work

A highly acclaimed chef with over four decades of excellence in the culinary profession, Manjit Singh Gill works on the foundation of discovery and constant innovation. Passionate about applying the mantras of ancient Indian cuisine to his cooking, he is known for being a great believer in the sustainable philosophy of Indian Vedic knowledge and the concept of slow food. Serving as Corporate Chef, ITC Hotels, Chef Gill is held in the highest esteem by his peers in the industry. While speaking to Nimisha Gautam from Food Service India, he shares his views on the importance of a central concept in the restaurant business and the definition of fine dining. 

The Business Of Well-Made Waffles

A domestic startup that stemmed from Mumbai, The Belgian Waffle Company (BWC) has paved quite an impressive path for itself. With over 120 outlets, the brand has an expansive presence in 29+ cities of India. From ‘Almond Cocoa Butter’ to ‘Charcoal Banana Caramel’, the menu has more varied choices for waffles than any other restaurant or food brand in the country. Shrey Aggarwal, Founder, BWC, speaks to Food Service India about the art of waffle making and how he has turned it into a thriving business.

Pranked Twice

India‘s first playful brasserie Pra Pra Prank has an infectious spirit to it and offers everything but the mundane. With dynamic interiors and a stellar menu boasting a number of experimental dishes, the high energy dining outlet truly exemplifies its impish moniker. Complete with a sushi corner and a specialty whiskey bar, it is a treat for all the five senses. Founder, Inderjeet Singh Banga speaks to Food Service India about the art of serving the evolved, modern customer.

Using Technology To Boot Up Restaurant Business

The restaurant business today is growing faster and transforming in several ways. It therefore makes business sense to have a management system that helps restaurateurs to make optimum use of all the available business opportunities in the food industry.

Serving Great Food With Great Passion

In an interaction with FoodService India, Sarvar Malhotra, Managing Partner of The Embassy, shares his thoughts on the 69-year-old legacy of food and service at one of the oldest restaurants in Delhi, and how the changing trends demand innovation in terms of cuisines, concept & technology.

Designs And Spaces Are Key To Success For Modern Bars

With the increase in demand for innovative drinks, the number of ingredients used for preparation is also increasing. To make a bartender's life easy and for better organisation of ingredients in the bars, SPEEDX has come up with effortless and accessible designs that offer both ergonomics as well as functional spaces for modern age bars.

Just Squeeze It!

Health concerns and dietary awareness have fuelled customer interest in fruit and vegetable juices in recent years. But while green smoothies and cold-pressed juices rank high on current trend lists, global demand is still strongest for orange juice. The Valencia-based Zumex Group has been providing the HoReCa sector with top-notch juice pressing solutions for over 30 years. Delivering prime quality juice at maximum hygiene levels, the company’s products are highly relied upon by well-known operators around the world.

Catering Services: The Unsung Hero... Now Going Places!

Catering, by definition, is the business of providing food service at a remote site or a site such as an office, factory, hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue – essentially any offsite venue.

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.

Belvedere Hosted Its Third Edition Of Relearn Natural Programme

Belvedere is a Polish, vodka brand.

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.

Selling A Profitable Business Model To The Franchisee

Selling A Profitable Business Model To The Franchisee

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.

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.

Serving World's Tastiest Chicken For Over 60 Years

KFC has over 60 years of experience serving signature chicken to billions of customers across 125 countries. Samir Menon, Managing Director, KFC India, speaks to FoodService about how the brand continues to serve the world’s tastiest chicken and its plans to expand and penetrate further into the Indian market.

India's First And Only Master Of Wine

Master of Wine Sonal Holland is India’s most accomplished wine professional. The first Indian to have been bestowed with this prestigious global title, she has won numerous awards in her incredible journey to become the only Master of Wine in a nation of over one billion people! She speaks to FoodService India about how she chanced into the world of wine, her pursuit of excellence, and all that it took to establish her reputation in her chosen line of work.

Creating A Market For Apple Ciders In India

Rohan Nihalani, Managing Director, Morgan Beverages Pvt. Ltd, speaks to FoodService India about how his company is involved in creating and building a large market in India for its International Cider brands, and his plans to bring more such products to the country.

Olives From Spain Participates At Aahar For Its Fifth Promotional Campaign In India

Chef Saransh stated that his keen sense of flavors told him that this juicy fruit had the potential to be a fitting ingredient for Indian cooking and to provide a twist to traditional dishes.