Saurabh Tankha

The author is the Editor at BW HOTELIER.

Latest Articles By Saurabh Tankha

‘Onions make me cry so much’

In an exclusive interview with BW HOTELIER, two-time winner of MasterChef Australia Billie McKay talks about the reasons behind her success, when she fell in love with cooking, characteristics a chef should have and her future plans

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Falling in love, all over again

Courtyard by Marriott Agra offers five star comfort with spacious rooms, resort-style amenities, plush pillow-top bedding, spa, pool and a fitness centre

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‘Sustainable development is key to our survival’

For Jaisal Singh, Founder and Chairman, SUJAN, wildlife and tigers have been a way of life

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Exploring opportunities in new markets

Ras Al Khaimah Tourism Development Authority will be expanding and strengthening its hospitality infrastructure, says Iyad Rasbey, Executive Director, Destination Tourism

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‘Domestic guests contributing to our recovery’

Barun Jolly, General Manager, Crowne Plaza Manila Galleria and Holiday Inn Manila Galleria in Manila, Philippines feels positive about the future of hospitality industry

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‘Local element the key differentiator in our design and offerings’

F&B

Our focus, says Rajesh Radhakrishnan, General Manager, THE Park Chennai, is on embedding sustainable initiatives in all aspects for a more conscious approach to hospitality

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The room with a view

Both seaside Accor properties – Novotel Visakhapatnam Varun Beach and The Bheemili Resort – get a cruise ship experience for the guests

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Recipe for revival

F&B

It was during the challenging period of the pandemic that the F&B vertical of the hospitality industry introduced some extraordinary innovations. From reaching out to the guests with ‘at home’ experiences to offering healthier, hygienically safer and chef-driven delivery restaurants to cloud kitchens, F&B reinvented itself to attract the new while retaining the old and the loyal. Three of the most experienced chefs in the country share their views that helped them emerge stronger from the pandemic

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‘F&B will remain one of the biggest revenue generating streams’

The way forward is to grab every single business opportunity and stay flexible, says Vijay Wanchoo, Senior Executive Vice President and General Manager, The Imperial, New Delhi

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‘I cook to keep my passion and spirit alive’

F&B

Veteran Chef Hemant Oberoi says one needs to cook from the heart for the food to be loved and appreciated

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