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     Interview  

The Innovative Restaurateur
His ambition is quite straightforward and simple. That is to introduce great dining destinations for the discerning diners of the capital. Saurabh Khanijo,
By Sharmila Chand
 

Striving to Deliver the Best, Always

Known for delivering innovative cocktails, Chandan Kumar Singh, the Bar Supervisor at Jolly Rogers — The Club Lounge Bar, has mastered
By Sharmila Chand

 

Enhancing Culinary Excellence

By By Sharmila Chand
 

Slow Cooked Food served faster than Fast Food
With over two decades of experience in the hospitality industry, Aji Nair, Assistant Vice President-F&B division, Mirah Hospitality, Mumbai, holds responsibility
By Sharmila Chand
 

Chef Gustavo Maurelli, Executive Chef, Sheraton Bangalore At Brigade Gateway
With three decades of experience in the culinary world, Chef Gustavo is an institution in himself. Prior to joining Sheraton Bangalore at Brigade Gateway
 

Treading a Successful Culinary Path
At seeing thousands of Khao Suey bowls getting polished
By By Sharmila Chand
 

Interview with Glenn B. Eastman, Executive Chef, The Qube

Interview with Glenn B. Eastman, Executive Chef, The Qube Passionate for locally sourced ingredients, he is growing a cottage garden

 

Interview with Chef Karan Suri, Sr. Sous Chef, The Qube

Interview with Chef KAran Suri, Sr. Sous Chef, The Qube Chef Karan is known for his expertise in molecular gastronomy and contemporary

 

"From Quic Service to Affordable Casual Dining"
His strength lies in brand management and marketing across diverse sectors such as FMCG, new media, cosmetics (direct selling) and consumer durables. With
 

It is All About Choices!
Akassh Kalra is a third generation restaurateur with 18 years of experience to his credit. He began his career with being at the helm of affairs at the
 

The Creative Passion to Excel
Arindam Chakraborty, the F&B Manager at Radisson MBD Noida, has been in the industry for more than a decade. People management is his forte and the
 

"Our Customers Dictate What We Sell At Our stores"
In this interview, dynamic and enterprising Mini Yadav, MD, Le Marche talks about the kind of challenges she faces in her professional role. The excerpts
 

In order to explore more about Newby Teas and its forays into the Indian market
In order to explore more about Newby Teas and its forays into the Indian market, I had an interview with Aniruddha Sen, Chief Operating Officer, Newby
 

His Spirit Shines Through!
Abhishek Sharma, Food and Beverage Manager, The Leela Palace Kempinski, Udaipur brings about a decade’s experience to the position he holds. He has
 

“The Challenge is to be Unique and Create Your Own Niche Market” - Operations Head, F & B, The Metropolitan Hotel, New Delhi
Rajesh Khanna did B.Com from Delhi University and MBA from the National Institute of Management Studies, Mumbai. He began his career at the Taj Palace,
 

“The Thrill is in the Constant Challenge” Rajesh Khanna, Operations Head - F&B, The Metropolitan Hotel, New Delhi By Sharmila Chand
Rajesh Khanna is a Commerce Graduate from University of Delhi and completed his MBA from National Institute of Management Studies, Mumbai. He started his
 

“Think Critically and Strategically" By Sharmila Chand
With over 19 years of experience in Food and Beverage department Rajesh Batla is positioned as Assistant Food and Beverage Manager, Taj Palace Hotel,
 
 
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