Interviews Articles

Independent Hotels: How they are Managing to Stay Ahead of the Game?

Independent or standalone hotels don’t face a number of obstacles that are becoming bigger problems for operators and lenders of branded assets.

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Chef Ranveer Brar: My Sole Objective in Life is to Promote Hindustaniyat!

F&B

Chef Ranveer Brar, while at a promotional event of this new flavours of Kellogg’s corn flakes held in Mumbai, shared insights with BW Hotelier to discuss their motive behind introducing this cold breakfast delicacy married with Indian flavours.

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It is Imperative For a Student to Touch, Feel & Smell the Ingredient: Chef Mohib Farooqui,Associate Director, Culinary Arts, ISH

F&B

An alumnus of Le Cordon Bleu Sydney where he received the “DUX’ award for highest academic achievement, Chef Farooqui has over ten years of culinary experience in India and abroad. Currently serving as an Associate Director, Culinary Arts at Indian School of Hospitality, Chef Farooqui aims to bring the best out of each student.

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LOTS Wholesale Solutions to Open 12 New Stores in India in Next Two Years: Sameer Singh, Director – Operations Business Development & Expansion

BW Hotelier spoke to Sameer Singh, Director – Operations Business Development & Expansion, LOTS Wholesale Solutions, to learn about the brand’s way forward in the Indian market with special reference to HoReCa industry.

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Bonhomia Coffee Maker Aims to Triple its Growth in India

F&B

Bonhomia is present in all major cities in the country and their capsules and brewing machines are widely available across all modern trade formats.

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Novotel Vijayawada Varun is the Desired Destination for all Business Travellers

Novotel Vijayawada Varun has brought in the first ever international branded hotel in the city, promising the best experience to all its guests. T.V. Madhupal, General Manager, Novotel Vijayawada Varun tells us more.

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Sumeru Launches New Products in Collaboration with Chef Alfred Prasad

F&B

Frozen food brands are broadening its horizons by venturing into Quick- meal category and Sumeru claims to change the breakfast scenario in Indian homes with its new range of products.

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Grand Mercure Bangalore Caters to Both Business & Leisure Travellers, With a Focus on the Extended Stay Segment: Rayan Aranha, GM

While speaking to BW Hotelier, he shed light on the hospitality market dynamics over the years, Grand Mercure Bangalore as a product and the further value additions to be brought to the same in the coming years.

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Hyatt Centric is Open to All Who Want to Explore Goa Like a Local: Rajesh Malliya, GM, Hyatt Centric Candolim Goa

Being recognised in the world over as the millennial-minded traveller product under the Hyatt Hotels Corporation, Rajesh Malliya, General Manager of the hotel conversed with BW Hotelier to shed light on the brand and it’s positioning in the Goa market.

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Charcoal Eats Expect 5X Growth in Revenues by FY 2020

F&B

"In terms of revenues, we have shown growth of almost three times from April 2018 to December 2018, with a revenue run rate of INR 17.5 mn for December 2018 v/s INR 6.0 million in April 2018. Our order numbers have shown a 350 percent growth from April 2018 to December 2018, with approx. 48,000 orders in December 2018, up from 13,600 orders in April 2018," says Anurag Mehrotra, Co-Founder & CEO of Charcoal Eats.

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