Discover An Intelligent Indian Ally For Your Business

A Line-Up Of Magazines In
India
Providing Comprehensive Information On Fast Changing Marketplace

Stay on the leading Edge.

Glimpses of our publications

Hotel Business Review is the first and only bi-monthly magazine exclusively focussed at Indian hotel business. The magazine provides exclusive editorial content with specific objective to produce valuable information source, to assist owners and hotel executives in maximizing their business. It offers fresh information on leadership style and management techniques to key decision makers. Critical to success is access to quality database. The circulation of the magazine offer maximum qualified respondents with highest volumes of purchases. The primary focus is at Corporate Management, Projects & Facility Planning and top-end Operational Management of the hotel business
Bakery Review is a bi-monthly magazine provides the latest information to the professionals seeking knowledge of the fast changing Indian Bakery & Confectionery industry. The magazine offers in-depth information on the issues that largely affect the bakery business in India. ‘Bakery Review’ explores the new growth areas and latest developments in the baking industry. The magazine focus on the trends and developments in the Commercial, Retail, In-store Bakeries and Foodservice industry along with allied industries like Milling, Dairy, Snack Food industries. It provides articles on the new techniques, equipment, recipes etc. The magazine provides exclusive reach to the bakery professionals in India. The only of its kind magazine assists owners to enhance there knowledge for future business growth.

Food & Beverage Business Review – a bi-monthly magazine covering the entire gamut of activities that define the institutional Food & Beverage business – from “Farm to Fork”, right from Agri Produce and Meat Products to Dairy, Food Processing, Bakery, Beverage, Equipment, Cuisine, Marketing & Retail 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 and Food Retail Industry. The range of the articles covers food services, processing, food retail, equipment, themes & designs, technology, food hygiene, marketing & training etc.

Our Amazing Journey

DISCOVER OUR STORY

Treading on virgin territory, HAMMER forged in the publication orb, to fill the yawning gap in the industry about information and knowledge. HAMMER introduced bi-monthly magazines, – ‘Food & Beverage Business Review’ for foodservice and organised food retail business, – ‘Hotel Business Review’ focusing on providing information to the owners and business executives in the fast growing hotel business, – Bakery Review for bakery and confectionery professionals.

Only-of-its-kind magazines in India, they reach out to the targeted markets in over 417 cities to more than 27,000 institutions, read by over 40,000 professionals at operational, project & corporate level. The right mix of quality content, credibility and superior production values and above all reach are the major factors that decided their success. The magazines provides exclusive editorial content with specific objective to produce valuable information source, to assist readers in maximising their business. It also offers fresh information on leadership style and management techniques to key decision makers in business.

HammerTeam

Popular Cover Stories

Straight From Our Reputed Magazines

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Bakery Trends for 2022

As we step into the New Year and communities and supply chains reopen, though still fragile, there are several changes that one is likely to see in the near future in the bakery industry. But, one may add, that though many consumers are open to something new, after nearly two years of limited options and mobility, they don’t want to be rushed into rash decisions as far as eating habits are concerned. The pandemic has increased the awareness of healthy food. Bakeries have adopted changes to cater to the demands of the consumers – and are likely to continue transforming in the New Year. Ashok Malkani tries to present a broad perspective of likely trends for 2022 and beyond.

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F&B Outlets & The Pandemic

F&B outlets – whether they be fine dine, QSRs or bars – have all been adversely affected by the pandemic and have taken various steps to induce the customers to return to their hospitality properties. Adopting measures to maintain hygiene and cleanliness, not only in the outhouse but also in the kitchen, have been a priority in these outlets. Efforts of the management have not only been to assure diners’ health and wellbeing but also that of their employees.

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Women Cooking up a Storm?

The term ‘Women in kitchen’ is attaining new meaning today. From women in the kitchens at home to women chefs in the F&B outlets in hospitality industry they have steadfastly, despite several handicaps, made a solid and sturdy progress. The result is that today women in India are ruling the roost in several F&B kitchens.As women entrepreneurs and achievers break glass ceilings in every field in India, Ashok Malkani raises a toast, on this International Women’s Day, to those who have carved a name for themselves in the hospitality industry – particularly in the F&B segment – and examines the role, opportunities and prospects of female chefs in India.

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Meditating on the Scrumptious Mediterranean Cuisine

Mediterranean cuisine, which does not belong to any particular culture but refers to culinary styles of people living in regions surrounding the Mediterranean Sea, is popular in India due to the huge variety it offers. Mediterranean food has developed not as national cuisine of any country but as a variety of regional cuisines based on diversified regional influences.

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You are never late with Choco-Late

Chocolate, which is used in all types of desserts like cakes, candies, puddings et al., is also believed to be good for health. The cocoa beans in the chocolate contain dopamine, phenylethylamine, caffeine, and anandamide, which is considered to be a happy neurotransmitter in the brain.

Intriguing Articles

Related To Business And What-Not

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Starting a Bakery During The Pandemic

Last two years have been challenging in many ways. COVID-19 pandemic, which has forced several lockdowns and restrictions on people, have affected almost all businesses. It has also encouraged consumers to put their health higher on the priority list making them realize the necessity for healthy food and eating habits. According to a research by Mintel almost three out of four Indians have put healthy eating at a higher priority than before the outbreak. The ongoing pandemic has led to a rising demand for bakery products not only due their health quotient but also due to their variety and functionality. This has driven more enterprising entrepreneurs to enter bakery industry.

the team of cooks backs in the work in the modern kitchen, the workflow of the restaurant in the kitchen. Copy space for text.

Innovations in F&B Industry During Pandemic

The Covid-19 pandemic which has continued, in some form or the other, over the last two years, has affected the food & beverage industry so hard that many of the outlets which closed doors during the lockouts, have not reopened – and are unlikely to do so. Restaurant owners who have survived have evolved over time and even grown during these unprecedented times due to several techniques and technologies adopted by them to keep their customers fed – in spite of their doors being closed – and to welcome them amid an aura that would satisfy them about their safety and well being. Ashok Malkani takes a look at the present scenario and how the industry, with the aid of technology and other elements, would fare in 2022.

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Maintaining Hygiene Amidst Pandemic

Restaurants which were humming with activity and serving a full house on Valentine’s Day last year are now, with strict observance of social distancing and other SOPS due to the pandemic, having only about 25% of the occupancy. This unprecedented situation has arisen as the people are concerned about their health and are not sure about whether it is truly safe to dine out – or even order food from the neighborhood restaurant. Under these circumstances, it is imperative for F&B outlets to be vigilant about food safety.

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Bright Sunshine for Cloud Kitchens

The pandemic has created new norms in all walks of life. Restaurateurs, with SOPs like social distancing and allowing only 50 per cent accommodation for their dine-in clientele, after adopting drive-ins and takeaways, are now contemplating on cloud kitchens. A cloud kitchen is, basically speaking, a restaurant with no costs on rent, electricity, waiters or any other fixed charge. In the post-Covid world cloud kitchens have become a favourite venture for investors.

Bread factory surveillance

Packed To Perfection

The pandemic has made the people more aware of consuming healthy food products, which are untouched by hand. Health is high up on the priority list and there is thus a leaning towards baked food, which is considered to be more nutrient. The bakery industry is thus seeing an increasing demand for its products. However, since the consumers are also insisting on products untouched by hand, packaging is assuming an increasing role in bakery products.

Our Team

Great stories happen to those who can tell them

RS PIX

Rajneesh Sharma

Editor And Managing Director
Rajat

Rajat Taneja

Director Operations
SanjayAnand

Sanjay Anand

Director Sales And Marketing

BUSINESS MAGAZINES FOR HOSPITALITY PROFESSIONALS

We Created Niche Magazines  Within The hospitality space for various heads of department

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