Opinion & Analysis

The Art of Drinking

Columnist Nikhila Palat speaks with bar consultant and master mixologist Andrew Pearson from the UK about his latest product, the House of Nomad, which opened in Taj Lands End Bandra.

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Location. Location. Location.

One of the most commonly mentioned anecdotes regarding Quick Service Restaurants is that almost 50% close within the first year of operations. This factoid has not been proven, but people who work in the sector know that location is one of the key factors that impacts success.

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Internationally Indian

The wedding market is a recession proof industry. It's a business that keeps growing with people trying to upstage every wedding prior to theirs. Destination weddings therefore have become hugely popular as a different destination offers that added edge required to make for a memorable wedding.

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Why Start Ups Fail : A Marketers Perspective

It’s easier than ever before to start a business. While a decade ago you needed a good deal of starting capital and a pretty strong idea to convince the bank to loan you some money, nowadays all you need is a laptop and the semblance of a decent idea. If you’re planning on becoming the next Mark Zuc

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Indians Love to go on Vacation

With a jump of 20 percent in overseas travel for holidays and close to a 25 percent increase in those taking domestic holidays, the outbound travel trips usually take place between April and July (close to 65 percent).

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How Hotels Are Turning Customer Data into Dollars

Don’t let your valuable data gather dust! Find out how hospitality companies are monetizing their own data to better serve their customers — and improve their business.

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Cognitive Marketing, AI & the Future of Advertising

The idea of the big ad campaign and its hold on the consciousness of the consumer has given way to more nuanced approaches. These have more to do with understanding cognitive intelligence and delivering solutions using artificial intelligence than broad brand concepts.

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A Step Towards Creating ‘Swacch Hotels’

The hospitality sector is one among the significant waste generators in the country. Much of the waste generated from within the kitchens, all day long buffets and in room dining leftovers are mostly hauled off to landfills.

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From Terrace to Table

Mumbai welcomes an entirely new dining experience with the launch of Candy & Green--a 2500 sq ft multi level restaurant in the heart of the buzzing Breach Candy which houses a 750 sq ft farm growing 25 kgs of greens every week.

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Learnings From The Art of War In The Age of Digital

It’s not how you use a particular tool such as Instagram or Facebook. It’s how you use that tool within your overall strategy and size is largely irrelevant. Your strategy should be based on the deep and influential knowledge of everything your business is and who it is competing with.

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