It is summer, the time when the king of fruits – Mango – makes its appearance and casts a magical spell on the entire populace, be they young or old. From children to senior citizens one finds everyone enjoying mangoes not only in its original format but also as desserts.
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.
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.
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.
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.
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.
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.
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.
Cookie is Cocky
Demand for healthy bakery products, particularly cookies, is increasing in India due to active lifestyle of consumers’ looking for convenient eating options. Millennials, who form a major percentage of the working population in India, are a driving force behind the consumer trends today.
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.
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.
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.
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.
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.
Rajneesh Sharma
Editor And Managing Director
Rajat Taneja
Director Operations
Sanjay Anand
Director Sales And Marketing
Testimonials
Previous
Next