Magazine Articles
Discover Taj in the UK
Mehrnavaz Avari, the first and the youngest woman to head IHCL’s london operations, says they aim to personalise every guest interaction and create meaningful moments for guests to remember
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Growth of artisanal and niche food brands in delivery segment
With word-of-mouth and social media marketing, chefs have created food brands that have grown to deliver across their own city and other cities
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The shades of success
Patanjali G Keswani, Chairman & Managing Director, and the senior leadership from Lemon Tree Hotels Limited, share learnings from their journeys in the hospitality industry
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Climate Change: Transformation for an eco-responsible F&B operation
To ensure the temperature does not increase by 1.5ºC by 2100, the global community is working together to find solutions like trying to assign carbon budgets to reduce the emission rates of different countries
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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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Impact of food aggregators and cloud kitchens
Food aggregators and cloud kitchens evolved out of the need to expand F&B operations. When guests couldn’t visit restaurants, the kitchens reached them, mostly through food aggregators
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‘No better teacher than experience’
Watching and cooking at small restaurants and dhabas across India helped him learn the craft most, says Chef Kunal Kapur
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Time to work ‘together’
Anil Malhotra, President, HOTREMAI, says that hotels can achieve stability by helping suppliers dependent on them
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‘Our focus is to invest in our brands, technology and tools'
Sudeep Jain, Managing Director, South-West Asia, IHG Hotels & Resorts, feels India has a lot of tourism potential
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Hospitality industry revenues and margins expected to reach pre-Covid levels by FY2023
The industry has reported ~50 per cent growth in revenues on a QoQ basis in Q3 FY2022
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