Sakshi

Sakshi did her Post Graduation in English Journalism from Indian Institute of Mass Communication, New Delhi. She works with BW Hotelier as a Correspondent.

Latest Articles By Sakshi

Budget 2018: Reactions from Tourism and Hospitality Sector

Employment generation which is one of the focus areas for the Government has the biggest support of the hospitality sector. It directly employs over 12 per cent of the Indian workforce and is one of the biggest employers of unskilled and semi-skilled labour.

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Unveiling the Secrets of Italian Cuisine at The Imperial

F&B

The Chefs presented their first look at an Italian Masterclass featuring a few of their signature recipes from their respective regions. The session was organized in close alliance with Chef Prem K Pogakula, Executive Chef at The Imperial.

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25th Anniversary Editon of SATTE 2018

The three day event will witness over 1000 participants with over 50 countries and 28 Indian states participating.

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Making India the New MICE Destination

The BW Businessworld MICE Conclave and Awards 2018, powered by BW Hotelier brought together top Hospitality and Tourism Professionals who are involved with MICE and Wedding Business in India.

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Chai Point Plans 30 New Stores by March’18

F&B

Spread across eight cities with over 100 stores in total, Chai Point is running on an Omni Channel business strategy- Stores, Chai on call, boxC.in and launch of loose leaf tea (LLT).

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OYO Plans to End 2018 With 1,80,000 Keys

Ritesh Agarwal, Founder and CEO, OYO spoke to BW Hotelier about his plans for the year 2018.

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Radisson Noida Looking Forward to Reach out Leisure & MICE Market

Noida as a Hospitality destination have grown in past couple of years and seeing the trend one can expect more hospitality brands coming to Noida in near future.

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Why Not 'Serve in India' if We Have 'Make in India'

F&B

We are an industry worth Rs 3,52,000 crore which is expected to grow to Rs 5,52,000 crore by 2022. For an industry of this size and generating over 8 million jobs, there isn’t any dedicated ministry says newly elected President of NRAI, Rahul Singh

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‘People Want to Have an Experience Rather than Just Food’

F&B

Recently appointed Executive Chef at The Fern Meluha, Prashant Tikadia spoke about modern urbanization and changing food preferences.

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Rejoicing the Gluten Free Recipes at The Imperial Culinary Club

F&B

The live demonstration was done educating the use of other grains to be introduced in our daily comfort foods.

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