CATEGORIES

In Search Of Instagrammable Moments

The profile of the new-age luxurytravellerhas evolved in the era of social media. DanielWelk, VP-Operations, Luxury and Lifestyle, Asia Pacific, Hilton Hotels, talks about how the tech-savvy luxurytravelleris changing the hospitality industry.

Bringing Home The Bacon

Or in this case, the revenues. F&B outlets that anchor hotels are drawing in the footfalls and adding to thebottomline.

ODE To Asian Chic

Designed bySumesshMenonAssociates, Foo at Phoenix Mills in Mumbai adds brilliance and provides stiff competition to the fine dining restaurants in the city.

India Could Be The World'S Spiritual And Wellness Powerhouse

The53rdannualFHRAIConvention paid obeisance to the growing trend of spiritual and wellness tourism.SouvagyaMohapatra, Executive Director, MAYFAIR Hotels and Resorts, writes about the debates and discussions that shapedFHRAIs 2018 Convention.

Meliá Hotels Rolls Out Cashless Payment Pilot Project

Hotel operator partners with Oracles Innovation Services forcashlesspayment solution

Drawing The Palate

From Moringa taking over kale, to millets beating quinoa in its own home game and small plates become indigenous, here’s how behind-the-burners’ thinking is shaping the dining experiences in 2018.

Playing For Big Stakes

By aligning themselves with global hospitality brands such as Four Seasons and Hilton, and positioning the hotels within their vibrant business parks, the Bengaluru-based marque realty company is aiming high. Jitu Virwani, CMD, Embassy Group speaks to Gurmeet Sachdev about the hospitality arm’s eventful journey and the future of dual-branded properties.

Plating It Right

Georgian or Urmi-style, new-age textured or minimal — what a chef chooses to serve the food in, says a lot about the identity he is trying to create for his restaurant.

Food For Thought

Since F&B has become a key revenue source for hotels, Vinita Bhatia gets David Mathews, general manager of Trident, Bandra Kurla, Mumbai to reveal some strategies that hoteliers can adopt to leverage their F&B properties.

Quality Trumps Quantity

David Kong, president and CEO of Best Western Hotels & Resorts tells Vinita Bhatia that when you have quality, you have a solid foundation. That explains why the brand has stuck to 4,100 hotels since a decade; it is a demonstration of their commitment to quality.

Locally Speaking

Can individual properties retain global brand values while planning inventive marketing plans, especially around F&B? Rishi Chopra, GM, Le Méridien Mahabaleshwar Resort & Spa thinks it is possible, with a little attention to specifics.

Mobile First

A one-content-fits-all strategy won't work when trying to create mobile apps, according to Chinmai Sharma, CRO,Taj Hotels, Resorts and Palaces 

The Mobility Challenge

The hyper-connected hospitality industry is finding novel ways to benefit from IoT by reducing costs and improving customer experience securely

Fear Of The Known

The growing incidence of cyber threats underlines that hoteliers need to be on their guard to protect their guests’ data from being misused.

The Right Channel

With burgeoning distribution channels, hotels have to be judicious while picking one that will tick all the boxes for their brand’s needs

The Era Of I, Robot

Investing in robots not only allows hoteliers to automate various processes and provide heightened guest experiences; it also help them free talent to focus on other core operations

Block Chain

IN THE TRAVEL INDUSTRY

Lighting It Right

K-LITE Industries, an ISO manufacturer of indoor and outdoor luminaries, launched a new series of LED Architectural Lighting. Through its innovative outlook, the company has showcased an all new product portfolio inspired by the ‘Make in India’ initiative.

Committed To Food Safety

Vishal Singh, general manager, Hyatt Regency Pune outlines when, why and how a hotelier can get ISO 22000 certification from Bureau Veritas, the international standard for food safety

Putting A Partnership To Work

Fresh after announcing an alliance with ANAROCK, Stephen Rushmore Jr, president and CEO of HVS, discloses how the two companies will jointly tap India’s burgeoning $210 billion hospitality market

Sense Of Sustainability

A kitchen is more than just a place where food is stored and prepared. It has a large ecological impact on a hotel and hence, needs to be sustainable

Ready, Steady, Go?

JLL India’s India Hospitality Industry Review 2017 shows that hotel markets are exhibiting signs of sustained growth

Technology - Embrace The Disruptor Or Get Disrupted

Though hospitality is no stranger to technology, why is it that hotels continue to lag behind other service-oriented industries when it comes to the adoption of, and reliance on, technology, wonders Juie Mobar, director, special projects of Hotelivate

The Quiet Turnaround

The Intercontinental Hotel Group was the earliest global entrant in India, but it could not become the market leader. In its second innings, prepare to see a more aggressive entity, as it aims to have 100 hotels within three years

The Glam Factor

Reflective of its name, Planet Hollywood Beach Resort Goa, is a glamourous place to not just rub shoulders with Stars but be a 'Star' yourself – for the team.

Demand Vs Supply

The wide gap between demand and supply needs to be reduced, but hotel owners and developers feel the need for greater support in the wake of various challenges.

Jaquar Group's Luxury Bath Brand Artize Wins The Red Dot Design Award For Tailwater

The Red Dot Design Awards’ panel of experts awards its internationally recognised seal of quality only to products that win them over with their high design quality.

Theatrics At Work

Hyatt Regency Pune juxtaposed the fun elements of a sports lounge to add a dramatic essence to EQ:IQ, its newly launched events space

Lauding Hospitality's Rising Stars

28 top hospitality brands felicitated their best employees during the 3rd International Hospitality Day organised by the International Institute of Hotel Management

Nodding To The Future

Creating a digital employee experience protects a hotel’s best interests and enhances productivity, while concurrently meeting the employee’s quality of life concerns