Article on May 03, 2018
Yellow Tie Hospitality Acquires Three QSR; Aims for 100 Outlets by 2019
Also looking to raise funds within this financial year, the company is planning up to build a stronger infrastructure in terms of state-of-art R&D kitchen and having their own fleet of delivery vehicles.
Read MoreIndian School of Hospitality Signs an MoU with GEMS Education
The MoU is a strategic progression for ISH, with its global curriculum designed to set benchmarks in hospitality education.
Read MoreNetherlands to Promote Luxury Travel Market in 2018
The Netherlands is all set to regain its position as a hub for travel, trade and education in Europe for India for multiple reasons, including the improving air connectivity.
Read MoreChef Daniel Promoted as the Executive Chef at JW Marriott Hotel Bengaluru
Chef Daniel joined JW Marriott, Bengaluru in 2013 and has been instrumental in opening the Bengaluru Baking Company in 2013 and in 2015, he decided to move into kitchen administration as Exec Sous Chef.
Read MoreBowl of Asia
From traditional Chinese to Asian fusion, party buffet to pop-ups and live kitchen, Pan Asian at the Sheraton New Delhi is the finest restaurant to discover the unique culinary experience of the Far-East. Look out for ‘Meal in a Bowl Festival’ that starts from May 2-9.
Read MoreUkraine International Airlines launches direct flights to India
Flights to and from the Delhi Indira Gandhi International Airport touched down on a Boeing 767-300 aircraft with three classes of service - business, premium economy and economy.
Read MoreLords Hotels & Resorts to Launch its Fifth Property in Nepal
Lords Hotels & Resorts which presently operates Mirage Lords Inn in Kathmandu is due to launch a resort in Budhanilkantha and two other hotel properties in Birjung and in Bhaktapur.Lords
Read MoreNeeraj Rawoot Appointed as Executive Chef at Sofitel Mumbai BKC
In his new role, Chef will assist in the functioning and processes of the hotel from setting the menu to ensuring the customers are served well, from mentoring the culinary team to sourcing the right candidates for food and beverage.
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