There's a famous bollywood song which asks "Paani re Paani tera rang kaisa? Jisme mila do lage us jaisa." Unfortunately, the colour of water across the nation is turning brown. Either with sewer pollution or mud colour due to the sources drying up. At such a time when India is going either bone dry or drowning by its own hands of environmental damage and water mismanagement, it falls upon each one of us as business houses and citizens to conserve this precious resource.
The Kamats Group thru its flagship brand, The Orchid, has been at the forefront of sustainable hospitality and tourism and is Asia's pioneering environment-friendly hotel and resort chain. From 1997 it has been doing exceedingly well without compromising on its core ethos of 'Friendly-Eco Friendly', inculcating it in our team who we call Kamat Khandan Members and educating and inspiring our guests who further spread the message in their homes and workplace.
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Managing A Cost Efficient Kitchen In Times Of Price Volatility
The second day of the 39th edition of EF&H Expo saw executive chefs and F&B heads of leading hotels in Mumbai voice their views on the challenges and opportunities faced by them in running a cost efficient kitchen during times of volatility in pricing of staple ingredients.
Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled âStay Hungry Stay Foolishâ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
TODAY'S CHEFS ARE RECOGNISED, NOT JUST AS ARTISANS OF FOOD, BUT ALSO FOR THEIR SKILLS AS CULINARY AMBASSADORS
Chef Davinder Kumar, president, Indian Culinary Forum and VP (F&B Production) & executive chef, Le Meridien New Delhi, started his career in 1972 with the Oberoi Group of hotels. The group later sponsored him to go to the Lychee Technique de Hotelier in Paris, to work with selected chefs specialised in French cuisine. He was also the sole Indian representative at the International Cooking Festival held in Tokyo in 1983 and was awarded a medal for his presentation of Indian cuisine. He speaks to Steena Joy on how the culinary scene has evolved in India and his vision for ICF.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
The demand-supply gap in Indian hospitality industry
At the second GM's Conclave held at the 39th edition of EF&H Expo in Mumbai, our esteemed panelists from leading hotels in Mumbai and Pune discussed the room inventory status in the metros and why hotels need to change their market mix to open up new opportunities.
Go for the kill: Saving v/s vendor relationship
Organised in association with Hospitality Procurement Managers' Forum (HPMF), the second day of the three-day EF&H Mumbai Expo conducted the Power of Purchase, where the who's who of the hospitality procurement fraternity discussed ways to balance two aspects i.e cost saving and maintaining vendor relationship strategically.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Economic slowdown: Riding out the storm
The first GM's Conclave panel discussion at the 39th edition of Express Food & Hospitality Expo in Mumbai highlighted how the country's hospitality industry is strategising to face the slowdown.
Designing experiential spaces
Hotels and restaurants are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of the differentiating methods to create unique experiences. Hospitality spaces are moving from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
INDIA IS ONE OF THE LARGEST POTENTIAL EXPORT MARKETS FOR JIANGXIAOBAI PURE
VBev, a dynamic company engaged in the import, marketing, sales and distribution of international wines, spirits and beers recently introduced first and only premium Baijiu - Jiangxiaobai Pure in the India market. In coversation with Akshay Nayak, Sumedh Singh Mandla, CEO, VBev India and Zoe Fu, director of International Business, Jiangxiaobai, spoke about the future roadmap of the premium white spirit in India market.
