….Says Mousumi Sharma, Assistant Food and Beverage Manager & Head of Department, Six Senses Fort Barwara, Rajasthan
Author Archives: Staff Writer
Posted inF&B
PAUL, the globally acclaimed French restaurant, opens at Delhi’s Select CITYWALKÂ
This will be their fourth outlet in Delhi-NCR
Posted inOperations
Six Senses Rome Launches the Brand’s First Urban Hotel in Italy ​
Taking guests on a journey into heritage, discovery, and community within Rome’s UNESCO-protected historic city centre
Posted inOperations
The Leela announces a special summer package ‘Your Stay Your Way’
This summer offer has been launched across The Leela Palaces and Resorts' 11 award-winning properties in major cities and leisure destinations across India
Posted inF&B
Indian Hotels Company (IHCL), and AB InBev announced the opening of their second brewpub – Seven Rivers, Goa
This first-of-its-kind brewpub with an on-site microbrewery is located at Taj Holiday Village Resort & Spa, Goa
Posted inOperations
“I believe when it comes to leaders, gender becomes irrelevant”
….says Sita Lekshmi, General Manager of Aloft Bengaluru Outer Ring Road
Posted inF&B
‘Cloud kitchen’ is the new buzzword in dining today, but is it here to stay?
Dhaval Udeshi, Co-Founder, Chrome Asia Hospitality, and Awadesh Jha, Director, Food & Beverage, Holiday Inn International Airport Mumbai, answer queries that pop up about the rise of cloud kitchens, the pitfalls to avoid if starting one and whether the trend is here to stay…
Posted inOperations
Aniket Kulkarni is now the Hotel Manager at Courtyard By Marriott, Hinjewadi, Pune
He comes with an extensive experience of over 18 years in the hospitality industry after a long spanning career in world-class luxury hotels like JW Marriott Juhu, Hyatt Goa, MHRS Pune/JW Marriott Pune, Wildflower Hall Mashobra Shimla and more
Posted inOperations
Global Venture Capital and Anthill Ventures launches India’s first speed scaling programme for Alco-Bev Start-ups
The venture builder accelerator programme ‘Anthill Spirits’ will provide funding and market access to entrepreneurs
Posted inF&B
Farm To Fork
Hoteliers are upping the ante as far as using local, seasonal, and traditional ingredients in their cooking in the aim to keep this sustainable and sensible.