CATEGORIES
booked for success
a reservation system isn’t about number crunching anymore, but a technologically advance set up that enables hotels to create newer values, tap new segments, forecast trends and even spearhead one, say the specialists.
Adapting To Change
The Indian hospitality market is witnessing an upswing; increasing supply in newer markets is creating opportunities for all players in the game.
Slow, Yet Steady
ABIL Group prefers a cautious approach to development projects, waiting for each to stabilise, before moving to the next one
Build, Fit, Go
Brigade Hospitality is testing out prefabricated construction to not just to reduce project delivery time but also create a leakage-free building
Constantly Learning
Embassy Group’s double-digit ADR growth is largely because it takes feedback from its corporate tenants while planning hospitality projects
celebrating 6 years with focus on networking
over 250 procurement professionals from the hospitality industry participated in hpmf’s 6th annual congregation at mayfair lagoon, bhubaneswar recently.
a class apart
known to the industry for their undisputed legacy that is defined by credible service and an exemplary range of products, anuj and tarun sawhney, directors at aksai creations, share with us the reasons behind their success.
Locking In On Local
Hotels are leveraging their local surroundings to drive new and regular business as guests increasingly look for personalised experiences.
Impact Of Major Sporting Events On Hotel Industry
STR analyses how benchmarking benefit hotels in understanding the trends, especially global sporting events, helping hoteliers with better pricing.
An ODE To Wine And Food
The 3rd edition of Shouryagarh Food & Wine Festival, from 6th to 8th July, 2018, saw the participation of leading F&B professionals.
The Capital City's Boutique Experience
Madhav Sehgal, the general manager of Andaz Delhi, powers the luxury brand that has attempted to redefine city experiences and what hotels offer business travellers, in exciting new ways
Hotel Suites As A Space Of Indulgence
Decadent bath setups, branded products, bespoke F&B experiences and personal butlers — in-room experiences are no longer about the basics
Hilton's Lofty Ambitions
In its 100th year, Hilton Hotels & Resorts, which has become the most valuable hospitality brand in the world, is turning its attention to India to tap the potential of the market.
The Lure Of Global Cuisine
The interest in global cuisines ensures that the cult classics and new entrants draw in patrons and drive revenues
Opinion - Creative Solutions For The Water Crisis
The media is awash with details and data on the shortage of water in different parts of the country.
New-Age And Sustainable
The on-going water crisis in Chennai has affected tourism and hospitality in very critical ways. By all accounts, bathrooms account for about 40% consumption of water in hotels. Hotelier India explores how bathroom design and faucets have evolved to be more sustainable
Back To The Future
Indian hoteliers are reviving and restoring ancient palaces, mansions and havelis into heritage hotels that offer a blend of nostalgia and romance. The combination helps drive the segment.
Saying It With Light
So eager are top flight hotels to make an impression, that lighting is increasingly becoming the first feature of interior design
Brewing Afresh
From a breakfast option to an effective experiential investment, coffee experiences within hotels have had an image makeover, leading to higher ROIs
Attracting The Global Well-heeled Traveller
Mehrnavaz Avari, General Manager, Taj Umaid Bhawan Palace, Jodhpur, winner of the 2018 Hotelier India Award in the Luxury to Upper Upscale category, on the need for more government intervention in selling the many attractions of the destination to luxury travellers, and what the millennial guests want.
Raising The Bar
From watering holes for single travellers and those looking for a relaxed evening out, contemporary bars in hotels have transformed into destinations in themselves.
In A League Of Its Own
Hyatt’s journey in India began in 1983, with the launch of Hyatt Regency Delhi.
The ‘Experiential Luxury' Of Four Seasons Bengaluru
Rainer Stampfer, President, Hotel Operations – Asia Pacific, Four Seasons Hotels and Resorts, in conversation with Hotelier India, speaks about the challenges of opening a hotel in Bengaluru and why experiential luxury and top-of-the-line service standards will remain their biggest USPs.
Dancing To Her Own Beat
As the interior design industry continues to grow, so do the challenges that come with running a small and medium enterprise. Kristina Zanic shares why she doesn’t believe in conforming to pressures of maintaining high visibility and quoting lower fees, even if it means bagging more projects
Your Tech-Savvy Hotel Room Is Not Just A Peaceful Sanctuary
It is also a space that boasts increasing degrees of applied technology for a greater amount of personalisation and in-room entertainment.
Redefining Hospitality Operations Through Technology
Almost all industries have embraced technology to automate their business operations and ensure higher productivity. The hospitality industry is not indifferent to this phenomenon.
The Art Of Leading From The Front
Hospitality is unabashedly a male bastion. Yet, Dr Jyotsna Suri, who came to head Bharat Hotels, as its CMD, due to an act of fate, transformed her fledgling business into a powerhouse. She talks about the challenges, the turning points, the future of hospitality, and her passion for creating environmentally sustainable hotels
Inspired By Royalty
JW Marriott Jaipur Resort & Spa, with its palatial architecture, is emerging as a destination for the troika of luxury traveller, destination weddings and Bleisure. GM Chandrashekhar Joshi analyses the business potential of Jaipur.
Rhetoric And Reality
The ‘no-relief on GST’ stance taken by the government and the failure to recognise hospitality as crucial to India’s growth story continues to be stumbling blocks.
7 Kitchen Essentials To Achieve The Sustainability Goal
New-age hotel kitchens are transforming themselves into an eco-friendly space, without comprising on culinary innovations and the service quotient.