Undefined
foodService India
We Aim At Keeping Our Dishes Authentic
1Q1 is a majestic art deco inspired kitchen and bar that serves authentic Asian cuisine and a smorgasbord of decadent cocktails. It has three distinct spaces - an elegant fine dining area for relaxed sit-down meals, a high-energy space marked by a stage and an oval-shaped island bar, and lastly, alfresco dining. FoodService India spoke to Anirudh Kheny, Partner, 1Q1 Kitchen & Bar to learn more about the company‘s latest menu offerings and its journey ahead.
4 min |
July - August 2018
foodService India
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 min |
September - October 2017
foodService India
Role Of Uniform In The QSR Industry
Restaurant’s today are the throbbing pulse of 21st century Indian social life. Today’s busy lifestyle and the availability of an assorted range of food at local restaurants tantalize us to indulge in new culinary experiments every other time. This has led the QSR (Quick Service Restaurant) industry scale rapid growth, which will only accelerate further in the coming years.
3 min |
May-June 2018
foodService India
South African Restaurant Chain Barcelos To Add Up To 20 More Outlets In India By End 2019
Known for its flame-grilled menu with peri peri sauces, Rohit Malhotra, Business Head- India Operations, Barcelos India, says that the brand has been able to create a distinct positioning and is looking to expand through the franchise route by partnering with enthusiastic individuals that can drive the Barcelos brand.
5 min |
May-June 2018
foodService India
Constant Change Is The Need Of The Hour
Social media is continually altering the face of the dining industry. While the reputation of restaurants used to lie solely in the hands of publicists and critics, the responsibility of reviewing is now shifting to the consumers. Chef Vaibhav Bhargava, Executive Sous Chef, ITC Maurya, New Delhi, shares his thoughts on emerging dining trends with FoodService India.
5 min |
May-June 2018
foodService India
The Art Of Mixing
Shatbhi Basu, Bar Consultant at The Empressa Hotel, and Head of a bartending academy, talks about her journey as a mixologist, and new trends and developments in the field with FoodService India.
2 min |
May-June 2018
foodService India
Organised Sector Of Hospitality Industry In India, At This Point, Is Quite Vulnerable
His professional career began in commercial real estate finance but his personal interests in food and hospitality led him to focus on the hospitality sector. In 2009, he co-founded Azure Hospitality. Focussing on importance of simplifying food, Kabir Suri, Co-Founder & Director, Azure Hospitality, shares his insights.
4 min |
May-June 2018
foodService India
Anurag Katriar To Helm NRAI's Mumbai Chapter
Anurag Katriar, Executive Director & CEO, deGustibus Hospitality, took over as Chapter Head for Mumbai region of National Restaurant Association (NRAI) of India today.
2 min |
May-June 2018
foodService India
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.
10+ min |
July - August 2019
foodService India
New Picks, Hires, And Promotions
Your one-stop shop for the latest news on executive movement in the HoReCa industry.
7 min |
July - August 2019
foodService India
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.
4 min |
July - August 2019
foodService India
All Sizzle And Steak
Manik and Rajat Kapoor’s popular F&B brands Gola Sizzlers and Café Hawkers in Delhi-NCR have struck a chord with diners with their right location, good food quality, right target audience and a good marketing team. The brothers, who want to take their brands to more locations within NCR and other metros, spell out their vision and plans for the future in a chat with FoodService India.
2 min |
November-December 2017
foodService India
Never-before Noodle Flavors At Pocket-friendly Prices
CG Corp Global, Nepal’s first and only billion dollar corporation with a historical legacy of 150 years and also the parent company behind the widely popular Wai Wai noodles, has recently forayed into foodservice operations with Wai Wai City, the first-of-its-kind chain of quick service restaurants in the noodle category. FoodService India speaks to Varun Chaudhary, Executive Director, CG Corp Global, about the noodle bar concept of Wai Wai City and his plans for taking forward this format across the country and overseas.
3 min |
November-December 2017
foodService India
Teatern: The Upgraded Food Court
Teatern: The Upgraded Food Court
2 min |
November-December 2017
foodService India
'India Is Moving To Convenience Based Dining'
Chef Gurpreet Singh Gehdu is Head Chef of Lite Bite Food‘s iconic restaurant Punjab Grill. He is also Brand Chef for its new millennial-focused chain Punjab Grill Tappa. He speaks to Sanjay Kumar about maintaining the high culinary standards across all Punjab Grill restaurants in India and abroad and his desire to take Indian cuisine to greater heights by developing newer and modern interpretations of local dishes and through engineering of unique flavors.
5 min |
November-December 2017
foodService India
Fusion Is The Best Way To Showcase Your Creative Culinary Skills
Food for me is simply two words: love and passion,“ says the Cordon Bleu Certified chef from Tante Marie London who is also a PME Masters in Sugar craft and has done a Bakery course from Sophia College, Mumbai. Apart from being a celebrity chef and a culinary expert, Rakhee Vaswani is also a food consultant and cookery show host. She runs the Palate Culinary Studio in Mumbai where she trains budding chefs, amateurs and food enthusiasts.In a chat with FoodService India, Rakhee talks of her culinary style, her favourite recipes and cuisines, her professional mentors and her career – all with a disarming freshness and candour.
5 min |
July-August 2017
foodService India
Our Combi-Steamer Is Revolutionizing The Way Food Is Prepared
Vikram Goel, Managing Director, Rational International India Pvt. Ltd., speaks of the various initiatives and programs unveiled by his company for enabling greater adoption of its combi steamer.
2 min |
July-August 2017
foodService India
Sculpting The Future Of Tandoors
In a conversation with Food Service India, Munnilal Founder & Chairman of Munni Lal Tandoors, shares his expertise on the art of making tandoors and their importance in popularising tandoori cuisine.
5 min |
March/April 2017
foodService India
India Food Forum 2018 Concludes With A Crescendo
The 2018 chapter of India Food Forum, held from 17-19 January at Bombay Exhibition Centre, was a landmark milestone for India’s food retail industry.
6 min |
January - February 2018
foodService India
Bringing Tech To A Bar Concept With Amazing Results
With a keen insight into restaurants and their trends, restaurateur Mihir Desai’s 7,000-square feet outlet – The Bar Stock Exchange at Kamala Mills, Mumbai – has proved to be a roaring hit with the city’s eating-out crowd. In just over two years of operation, the TBSE app has been downloaded over five lakh times so far and the brand has expanded to 10 outlets across popular dining hotspots in the city. In deference to the brand’s soaring popularity, Desai and his partner have decided to take the brand to more new places in the city and beyond. “We are working on new bar models and concepts, which will launch soon,” shares Desai, in a chat with FoodService India.​​​​
4 min |
January - February 2018
foodService India
Pasta Perfect
Let’s be honest: nothing can compare to the texture and taste of fresh pasta. But what if restaurant resources don’t allow in-house production? Ebrofrost – the joint venture between German pasta producer Keck Spezialitäten and Danish rice and grains specialist Danrice – holds the answer: Individually Quick Frozen (IQF) pasta. It has all the benefits of fresh pasta combined with the advantage of reliable calculation and speed of service.
4 min |
January - February 2018
foodService India
With Four Decades In Operation, We Are A Cult Name In Sizzlers Category
FoodService India spoke to Kailash Seth, Managing Partner, Kobe Sizzlers, about the restaurant chain’s brand value proposition, its most popular offerings and what he considers to be the brand’s most distinguishing achievements.
1 min |
January - February 2018
foodService India
I Firmly Believe In The Message That NRAI Has Been Sending Out Of Late United We Stand: Aseem Grover
An ex-Army Officer, he decided to leave his job in order to embark upon the adventure of setting up The Big Chill Café along with his wife, Fawzia. Aseem Grover, Owner, The Big Chill Café, shares his journey until now.
3 min |
January - February 2018
foodService India
All About Hot, Healthy And Hygienic Pure Vegetarian Indian Food
With an aim of opening 100 outlets in 12 months, Kamats is on a growth trajectory since the opening of the first outlet in 2010. FoodService speaks with Vikram Kamat, Managing Director, Kamats Restaurants & VITS Hotels, about the brand‘s future plans and what makes them stand out from the competition.
4 min |
March- April 2018
foodService India
Learn While You Earn
The restaurant clientele has changed surprisingly in the past 10 to 15 years. Diners come to the table with more knowledge about food than a chef could ever hope for. Diners are experienced, curious and more adventurous. In a conversation with FoodService India, Rakshit Sharma, Executive Chef, Hotel The Royal Plaza, talks about his culinary strengths, the evolving Indian palate and more.
3 min |
March- April 2018
foodService India
Bringing Creativity To The Core Of Your Table Experience
The way food is presented on the menu complements the reality of how well it is served. No matter how great your food is, if your menu is dull and lifeless, it leaves a subconscious poor impression on the mind of the customer.
6 min |
March- April 2018
foodService India
Key Trends Impacting Foodservice Industry
At a presentation given at India Food Forum 2018, Saloni Nangia, President, Technopak Advisors, offered a snapshot of key trends influencing the food services industry, internationally and in India. She spoke of the trends across the entire food services eco system – consumers, restaurants, kitchens, equipment, logistics, marketing and communication, digital presence and investments.
6 min |
March- April 2018
foodService India
Hospitality Stars Of North India Felicitated On Third International Hospitality Day
On the occasion of the 3rd International Hospitality Day on 24th April, 28 most promising employees of some of the top hospitality brands of North India were felicitated with the ‘Best Hospitality Personality 2018 Award’.
2 min |
May-June 2018
foodService India
Indulging The Sweet Tooth Of India
Super specialised dessert chains have successfully carved a niche for themselves in the desserts market by keeping the quality of products and customer satisfaction as their top priorities.
7 min |
May-June 2018
foodService India
Reimagining Indian Cooking And Taking It To Greater Heights
Technology plays an important role for a chef in evolving the cuisine to a finer version, in delivering consistent product, improving the shelf life and in reducing the cost to a great extent. It helps a chef to reimagine his processes, cut off lengthy prep methods and look at increasing the productivity. Chef Ajay Chopra, in a tête-à-tête with FoodService, shares his thoughts about the changing culinary paradigms in India.
6 min |