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India’s foodservice market was estimated at Rs. 3,40,052 crore
(USD 50.75 bn) last year. The market is growing at a CAGR
of 10 per cent and is expected to be Rs. 4,97,870 crore (USD
74.32 bn) in 2021. The organized share of the market is 34.5
per cent and is growing at 15 per cent. In recent times, the
industry has seen a steady shift – from the unorganized to
organized segment owing to the implementation of GST and
the aspiration on the part of players to upgrade ambience,
infrastructure, services and technology.
The quality of food remains the most critical factor for
determining the growth and success of restaurants, on the
consumer side. This key driver is followed by ‘location’ and
‘pricing’. The quality of food has a lasting impact and it helps
build the recall factor in the mind of customers. On the other
hand, convenience of visit and choice of outlet is largely
determined by a restaurant’s location, while pricing infl uences
the perception of affordability and related consumption
behavior. The expected pricing also represents the level of
desired service by the consumer. Today, as consumers are
showing a serious preference for healthy food, organic food
has emerged as a rising trend, and is seen as more important
than pricing and cuisine preference, especially in urban areas.
When it comes to the preferred strategy for growth on
part of foodservice players, pan-India and/ or regional
expansion are being seen as the primary strategy for growth
by stakeholders. To action retail expansion, players are driven
by the expectation of funding from private equity fi rms or the
availability of internal accruals or promoter fund and/or bank
loans. To increase bill value or to attract new customers, FS
players are also resorting to adding new cuisines or expanding
menus, which once again underscores the importance of food
as a key element to the success and growth of restaurants.

Comfort Food Is On The Trendy List

Chef Ashish Singh, corporate chef at Cafe Delhi Heights and Nueva, Delhi, speaks to FoodService India about comfort food and his skills as a chef that sets him apart

3 mins

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.

4 mins

HPMF Crowning Event Concludes On A Crescendo

Kicking things up several memorable notches this year, the Hospitality Purchasing Managers Forum (HPMF), a trade association of hotel procurement managers, recently concluded its eighth Annual Convention and Awards in the historic city of Varanasi. As in the past, the mega convention struck me as a fantastic capstone to the organizational resilience and innovation as well as the big-picture thinking project that HPMF has become today.

10+ mins

Unusual Flavor Pairings Are The New Cool

Chef Nagraj Bhat, Head Chef at London Taxi, a gastropub in Mumbai, speaks to FoodService India about new food technologies, transportation of aromatic food, and unusual flavor pairings.

6 mins

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.

6 mins

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.

10+ mins

The Changing Tastes

Mobile connectivity and social media have fundamentally changed the restaurant experience, states Ibrahim Ibrahim of Portland Design, London. Ever heard about Fourth places, Hedonistic purchase or Skeating? Our expert in terms of branded environments and retail design takes you on a fast ride into the very near future of F&B and the new role of restaurants.

5 mins

Drinking Responsibly Is The Mantra For The New-Gen

Alcohol abuse and underage drinking are prime concerns for the youth today. FoodService India spoke with Amrit Kiran Singh, Executive Chairman of the International Spirits & Wines Association of India (ISWAI) on responsible drinking and the issues that ISWAI has to deal with.

3 mins

Twist In The Traditional

Creativity and innovation are a part of the culinary industry but brands like Imly, Too Indian and Duty Free – a part of Viva Hospitality group – are restaurants with different concepts and with a hint of global and millennial lifestyle in mind. FoodService India spoke to Varun Puri about his restaurant brands and their unique themes

5 mins

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.

5 mins

foodService India dergisindeki tüm hikayeleri okuyun

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.