Express Food & Hospitality Magazine - March 2020

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In this issue

India's Foremost Food & Hospitality Magazine ~ India's Food Processing Sector Coming Of Age

'WE STILL NEED MORE FEMALE LEADERS ESPECIALLY IN INDIA AND SOUTH ASIA'

Being well versed with Accor’s processes and systems in sales, marketing and distribution, Kerrie Hannaford, VP- commercial, Accor India & South Asia, strives to integrate and capitalise on the current team strengths to Accor in the best interest of their hotels network in India. In an interview with Akshay Nayak, Hannaford reiterates that the Indian hospitality industry still needs more female leaders

2 mins

'I Believe That The Most Successful Women Are Risk-Takers'

Saba Dhanani - a daughter, a wife and a mother is the director of operations at Sayaji Hotels a chain of leading hotels in tier-II and III cities founded by Raoof Razak Dhanani. Her achievements bring to the life the meaning of woman power in the hospitality sector in India. In conversation with Akshay Nayak, Dhanani highlights how she is breaking the glass ceiling

1 min

Canadian maple syrup has evolved to more value added products

CANADA produces 76 per cent of the world's maple syrup.

2 mins

INDIA'S FOOD PROCESSING SECTOR: COMING OF AGE

India's move to allow 100 per cent FDI in food processing, has already attracted US$ 463.44 million in the first half of the current fiscal and is expected to reach upto US$ 1200 million by end of the year.In this AAHAR Special, we take a look at some of the growing players in this sector

9 mins

D.A.T.A by design

Nestled deep in the woods of the Sahyadri Range, Della Adventure Training Academy (D.A.T.A) by the Della Group is a one-of-its-kind military themed luxury camping resort aiming to converge military self-defence awareness with exuberant hospitality. Akshay Nayak checks out the design elements that make it an experiential hospitality product

3 mins

Overcoming the barriers to Hospitality 4.0

As the world moves towards the Fourth Industrial Revolution, more advanced technologies are being utilised today with the goal of improving productivity across industries. However, revolutionary change does not occur overnight and there remain barriers in ensuring the smooth transition to Industry 4.0, says Martyn Cox, event director, FHA - HoReCa

3 mins

How Indian hospitality segment can achieve the best satisfaction score with AI

Artificial Intelligence (AI) is the most trendiest topic across the world and has immense potential to empower India’s promising hospitality segment with ultimate guest satisfaction score.

4 mins

'I TOOK A WEEKEND JOB AS A COMMIS CHEF AND ITALL STARTED FROM THERE'

Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkes has since worked with a whole series of acclaimed chefs including John Campbell, The Vineyard at Stockcross; Richard Neat and also William Drabble at the Aubergine in Chelsea. During his twocity tour of India with All Things Nice to host a dinner in Mumbai and Delhi, Chef Foulkes spoke about his timeline of career in the culinary arts sphere