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Food & Beverage Business Review - October - November 2025

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Food & Beverage Business Review Description:

Yayımcı: Hammer-Publishers-Pvt.-Ltd.

Kategori: Business

Dil: English

Sıklık: Bi-Monthly

Food and Beverage Business Review – This is a bi-monthly magazine covering the entire gamut of activities that define the institutional F&B business - from "Farm to Fork", right from agricultural produce and meat products to dairy, food processing & bakery, beverages, equipment, cuisine, marketing and other related issues. The magazine goes behind the scenes to give the F&B professional, information, news and features about the business. The objective of the magazine is to develop a proper institutional marketing synergy between Food & Beverage, Food processing, Foodservice & the Food Retail industry. The range of articles covers food service, processing, food retail, equipment, theme & design, technology, food hygiene, marketing and training etc. Partnering with vendors, the magazine informs the target audience of new developments thus saving their valuable time and money. The magazine reaches to individuals who have titles of chef, F&B Manager, menu planner, restaurateur, bartender, sommelier.etc. In the food service industry; channel buyers, category managers in major organised retail chain stores, importers and distributors.

Bu sayıda

As the year draws to a close, 2025 stands out as a milestone for India’s evolving food and hospitality sector. It has been a year of defining shifts, bold regional flavours, comfort-food trends, rising wellness menus, AI-enabled operations and a food business expanding across both metros and emerging destinations.
Our cover story explores the future of F&B trends. With diners’ preferences shifting rapidly, driven by lifestyle changes, global exposure, health focus, sustainability and new technology, the food landscape is also constantly evolving. Chefs and F&B leaders are adapting with innovative techniques and global flavours, shaping the key trends that will define the coming year.
As health consciousness rises worldwide, superfoods are making a strong entry into restaurant kitchens. From millets, amla and ashwagandha to a growing range of fermented ingredients, diners’ demand for nutrient-rich, functional foods is reshaping menus. The business story explores the expanding market for superfoods and why their presence in F&B outlets continues to surge.
Our feature story highlights that even as technology and AI streamline operations, the true essence of dining lies in human connection. A chef’s smile, a warm greeting and the stories behind each dish create experiences no algorithm can replicate.
India’s cheese landscape is undergoing a remarkable transformation, and our special story takes you through this journey. From being a quiet supporting ingredient, cheese has now become a key driver of innovation, profitability and genuine excitement across India’s food and hospitality world.
Finally, our trending story captures how restaurants across India embrace the festive season with comforting classics, creative twists, vibrant décor, music and regional specialties that bring people together in a joyful spirit.
As we look ahead, we remain inspired by an industry evolving with creativity and passion.

Indian Culinary Forum Hosts 22nd Annual Chef Awards 2025

The Indian Culinary Forum (ICF) celebrated the spirit of culinary excellence at the 22nd Annual Chef Awards 2025, held at The Ashok, New Delhi, ahead of International Chefs Day.

1 mins

Innovation Meets Tradition at the 2025 Kaohsiung Food & HoReCa Show, Taiwan

The 19th edition of the Kaohsiung Food Show 2025, held concurrently with the 11th Kaohsiung HoReCa show, was held from October 23 to 26 at the Kaohsiung Exhibition Center in Kaohsiung, Taiwan.

2 mins

Luna et Sol Shines Bright as Mumbai's Newest Dining Destination

The city's culinary scape just got brighter with the opening of Luna et Sol, a contemporary European restaurant and bar in Lower Parel that promises a riveting experience blending fine dining, art and atmosphere.

1 mins

Lucknow Joins UNESCO's Creative Cities of Gastronomy

The City of Nawabs has carved its name on the global culinary map, officially earning the title of UNESCO Creative City of Gastronomy on World Cities Day.

1 mins

Festive Spirit Soars as Hotels Across Capital Host Cake-Mixing Ceremonies

Eros Hotel New Delhi

2 mins

Crazy Cock Single Malt Whisky Wins 'Best in Show' at the 7th IWS Awards

At the seventh edition of the IWS Awards, held at the Taj Lands End, Mumbai, Crazy Cock Indian Single Malt Whisky was crowned Best in Show in the Indian Single Malt Whisky category, reaffirming its position among the finest whiskies in India and indeed, the world.

1 mins

Mharo Khet: Rajasthan's 40-Acre Organic Farm Retreat Redefines Conscious Travel

Mharo Khet, a 40-acre organic farm retreat near Jodhpur, is quietly transforming the way travellers experience Rajasthan.

1 mins

Novy by Chefs Ashay Dhopatkar and Neha Lakhaniy Opens in Gurugram

Gurugram welcomed Novy, a dining destination that redefines how diners engage with food.

1 mins

Globus Spirits Unveils World's First Premium Vodka, Filtered Using Amethyst Crystals

Globus Spirits Limited has the launched TERAI India Craft Vodka, the world's first vodka filtered using amethyst crystals.

1 mins

Good Flippin' BurgersⓇ Debuts in Chennai with Three New Outlets

India's Most Loved Burger Brand, Good Flippin' BurgersⓇ, has officially made its way to Chennai. Known for its fluffy buns, juicy patties and bangin' sauces, the cult-favourite brand has expanded its flippin' empire to the South with three exciting new outlets: two dine-in stores in Anna Nagar and T. Nagar and a cloud kitchen in Perungudi.

1 mins

Chef Ajit Bangera and Ashish Thadani Launch 'Firo': A Modern Indian Dining Experience in Chennai

Renowned culinary veteran Chef Ajit Bangera, with over four decades of experience, has collaborated with Ashish Thadani, founder of Ciclo Cafe, to launch Firo, a modern Indian restaurant located in Chennai's RA Puram.

1 mins

Dutch Courage Spirits Unveils Premium International Portfolio

Dutch Courage Spirits Private Limited made a debut at ProWine Mumbai 2025.

1 mins

The Suryaa Origami Contest Blooms with Creativity at CHE 2025

The Chandiwala Hospitality Ensemble (CHE) 2025, organised by Banarsidas Chandiwala Institute of Hotel Management and Catering Technology (BCIHMCT), New Delhi, marked its 24th edition on October 15 to 17, 2025. Over the past 25 years, CHE has evolved into a prestigious national platform celebrating culinary artistry, innovation and hospitality talent.

1 mins

Week of Italian Cuisine in the World

A Celebration of Italian Culinary Excellence The Week of Italian Cuisine in the World 2025 was held in November, continuing the global initiative promoted by the Ministry of Foreign Affairs and International Cooperation and the Italian Trade Agency. Since its inception in 2015, the program has highlighted the best of Made in Italy gastronomy through embassies, consulates, cultural centres and trade offices across continents.

2 mins

Chef Suresh Venkataramana

Total Environment Hospitality announced the appointment of Chef Suresh Venkataramana as Culinary Director.

1 mins

Chef Karthikeyan K

The Den Bengaluru has officially appointed Chef Karthikeyan K as its new Executive Chef.

1 mins

Chef Asif Qureshi

Courtyard by Marriott Bengaluru Hebbal has appointmented Mohd. Asif Qureshi as Master Chef-Nazaara.

1 mins

Anirudhya Basu

A seasoned hospitality professional with over 17 years of experience across India's leading luxury hotels, including Hilton Hotels & Resorts, The Ritz-Carlton, Bangalore and Taj Hotels, Resorts & Palaces, Anirudhya Basu has been appointed as the Director of Food & Beverage at Hyatt Regency, Chennai. He managed high-volume banquets, premium dining formats, and multi-outlet operations across these brands.

1 mins

F&B Trends ....for the new year

Changing food habits have been a routine practice as far as Indian diners are concerned. A remarkable transformation, year-after-year, in the culinary preferences of diners over the past decade has made it mandatory for the chefs to predict the choice of the diners in the forthcoming days. The evolution of food culture has been open to global flavours as well as catering to the health issues of diners, besides their concern for sustainability. With all these in mind Ashok Malkani views the F & B trends, including changes in the cooking techniques, due to innovative technology, in the new year.

10+ mins

Superfoods with Superlative Qualities ...enter restaurant kitchens

Health consciousness among the diners, not only in India but all over the globe, has increased the exigence of superfoods in F&B outlets across the globe. Besides usage of superfoods like millets, amla, ashwagandha et al. there is also an increase in usage of fermented superfoods. Ashok Malkani views the market for superfoods and gives a broad perspective of the how and why the demand for superfoods is increasing.

10+ mins

Beyond Tech & Al - 'Human Connect' Is The Heartbeat In Culinary Voyage!

Technology has undoubtedly enhanced operations and made tasks seamless but it can never replace that smile of the chef which sets the tone of the diners' experience.

5 mins

India's Cheese Revolution: From Dairies to Dining Destinies

Cheese in India has evolved from being a quiet supporting act to becoming one of the most dynamic categories shaping the country's culinary and business identity. Once confined to imported gourmet trays and continental restaurant menus, it has now emerged as a force driving menu innovation, profitability and consumer engagement across the food and hospitality industry.

6 mins

Transforming Global Kitchens with Innovation, Leadership and Passion

With over two decades of experience across world-renowned brands such as Marriott International, Hilton Hotels, Hyaat and Taj Group of Hotels, Chef Sunil Gangwal has established himself as a culinary innovator and strategic leader. His expertise spans pre-opening leadership, menu design and team development, crafting signature dining experiences that blend authenticity with global sophistication.

2 mins

Festive Fervour in Restaurants

From timeless culinary classics, story-telling to spirited festive twists, restaurants create delightful vibes

4 mins

BANNG, Bandra: When Bangkok's Bold Pulse Meets Mumbai's Evolving Appetite

In a city constantly craving newness, where culinary experiences must do more than just please the palate, BANNG, Bandra, emerges as a confident statement a restaurant that understands both the rhythm of Mumbai's modern diner and the rising appetite for globally inspired, high-energy dining concepts.

5 mins

"Lead with Empathy, Deliver with Consistency and Innovate with Passion"

Vineet Kapoor is a hospitality professional who has spent over 20 years shaping how guests experience food, service and culture in India's luxury hotels. As Hotel Manager at The LaLiT New Delhi, he curates experiences that go far beyond operations—his expertise lies in translating a hotel's identity into memorable dining journeys and heartfelt service.

2 mins

High-performance Ventilation System

Chefmate Exhaust Hoods is a high-performance ventilation system engineered for professional kitchens to ensure effective removal of heat, grease and smoke.