Express Food & Hospitality - September 2019

Få ubegrenset med Magzter GOLD

Les Express Food & Hospitality og 9,000+ andre magasiner og aviser med bare ett abonnement Se katalog

1 Måned $9.99

1 År$99.99

$8/måned

(OR)

Abonner kun på Express Food & Hospitality

Kjøp denne utgaven $0.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Gave Express Food & Hospitality

I denne utgaven

India's Foremost Food & Hospitality Magazine
Hyderabad - Hospitality Business In The Land Of The Nizams

Intellistay Hotels To Record Turnover Of Rs 10 Mn, Will Open 17 Hotels In FY20

COMING FROM a background of family business which didn’t have to change for 20-30 years, in the few years that Prashanth Rao Aroor, CEO MD & cofounder, Intellistay Hotels, has been in the hospitality business, he recalls that the world changes really fast to which corporates need to adapt to soon.

2 mins

Food Waste Management At Airports

Gaurav Dewan, COO and business head, Travel Food Services opines that the onus of looking into waste management at airports is not just on government bodies but also the private players who today are prominent in the travel food industry

4 mins

Hospitality Business In The Land Of The Nizams

As Express Food & Hospitality Expo gets set to roll out in Hyderabad, General Managers of leading hotels in the city and industry associations like TSHA and HRATS share their insights on the hospitality market here

10 mins

The Rise Of Hyderabad's Bakery Market

Hyderabad, the city of Nizams popularly known for its palaces and touristic destinations, has been interestingly, celebrated for its cuisine across the country and globally too. Apart from the perennial favourites - Hyderabadi biryani, Hyderabadi Haleem, and varieties of Irani chai, the city is also famous for its bakeries which have been rolling out tonnes of Osmania biscuits, Nan Khatai and Bun Maska for decades. Akshay Nayak delves into the bakery market in Hyderabad to uncover its secrets

4 mins

Water-Positive Approach

While the world is faced with water scarcity, reasons of which are poor rainwater harvesting tools, inefficient wastewater treatment and reluctant management of potable water, ironically, the hospitality industry in India is striving to not only be self-sufficient but also water-positive i.e. to give back water to the environment.

10+ mins

Smart Water Management: The Kamat Hotels' Way

Vishal Kamat writes about the various practices that Kamat Hotels follows to be one of the premier water positive brands in the Indian hospitality industry

3 mins

Bonn To Win

Founded way back in 1985 by the visionary Manjit Singh, Ludhiana-based Bonn Group of Industries today produces a variety of bakery products including breads, biscuits, cakes and cookies that are not only sold in India but in the international markets as well. Steena Joy explores how this small scale company became a pioneer in starting production of cookies on an industrial scale in India and how it is adapting to the health conscious millennial generation

4 mins

Palatial Indulgence In Karnal

In the historic state of Karnal, Haryana, Noor Mahal, opened in 2012, is the picturesque fivestar hotel pampering guests with all-round palatial hospitality. Akshay Nayak writes on the amenities at the hotel that make the stay experiential

3 mins

Rum Of Versatility

Bacardi's premium rum Ocho recently paved its way into the Indian shores. In conversation with Akshay Nayak, Mitchell Kai Lum, brand ambassador – Bacardi Rums, South East Asia underlines Ocho's versatility for a wide range of cocktails and Bacardi’s quest to leverage premium rum consumption in India

3 mins

Retail Revolution - Trends Fueling The Transformation Of Hoteliers Into Retailers

Sabre, a leading global travel technology company, recently unveiled a report titled 'Retail Revolution' entailing the current trends in the global hospitality industry which has led to transformation of hoteliers into retailers. Express Food & Hospitality, over a series, presents excerpts from the report