India Food Forum was formed to play a pivotal role in connecting key stakeholders of food & grocery retail, and HoReCa businesses, with their potential business partners to collectively work towards new category development, boost consumption, set new benchmarks, and serve customers efficiently.
The event has witnessed various hotel and culinary professionals in the past, with some brilliant speakers like Nestlé’s OmPrakash Arora, Big Basket’s Rajkumar Singh, Pepsico’s Saurabh Seth and many more. This year too, we witnessed some of the best. delegates from the industry speak about the hot topics in the Food & Beverage and Hospitality sector.
Food Service India were proud session sponsors for the IFF 2017 Panel Discussion and Live Cooking & Mixology Session. The speakers stressed on some of the most vital topics related to the food and hospitality industry right now, like the change indining preferences and the new era of deals, discounts and loyalty programs for diners. Social media influencers create a huge impact on the audience, which was discussed by Chef Juliano Rodrigues, who spoke about the versatility of Indian food and subjective opinion of food bloggers that are on the rise.
We also conducted a ‘Live Cooking with renowned celebrity Chef Preetha Srinivasan, who used our range of Sunbay gravies and Springburst taste enhancers in her signature recipes. Mixologist Eluther Gomes conducted a live Mixology Session creating exciting beverage recipes from Marimbula gourmet syrups.
Food Service India’s President, Mr. S.K. Maratha was the lead presenter of the discussion panel, who discussed what’s next in food service industry – rise in companies catering to HoReCa, the experimental trends of eating out, impact of technology on food industry and influence of bloggers and food reviews on diners among other insightful topics.
Food Service India also featured a stall, displaying their wide product portfolio with samples of the Marimbula syrups, which includes several exotic Indian & International solutions. Along with that, there was a tasting session of the delicious Sunbay gravies and Spicefield spices by our internal team of Chefs.
