Posted inF&B HRAWI’s 18th regional convention to be held at Sri Lanka by bondJune 8, 2018November 22, 2021 (NULL)
Posted inF&B Hospitality companies are now using attractive tableware in order to present their culinary creations and elevate overall guest experience by bondMay 11, 2018November 22, 2021 (NULL)
Posted inF&B Four Seasons Hotel Mumbai to host 1st Annual World Gourmet Festival by bondMarch 8, 2017November 22, 2021 (NULL)
Posted inF&B Farm-to-fork, organic, glutenfree, growing local and using regional produce are trends that will be in fashion this year – Neeraj Rawoot, Executive Chef, The Leela Ambience Gurugram Hotels & Residences by bondMarch 3, 2017November 17, 2021 (NULL)
Posted inF&B Traditional home-style cooking will get extended to big hotels too and forgotten recipes will be revived – Nisar Ahmed, Corporate Chef, Mayfair Hotels & Resorts by bondMarch 3, 2017November 22, 2021 (NULL)
Posted inF&B Chefs Kunal Kapur, Tejas Sovani and Vikramjit Roy are experimenting with form and flavour to reinvent the modern dining experience by bondMarch 2, 2017November 22, 2021 (NULL)
Posted inF&B You see many hoteliers coming up with different concepts to attract customers – Santosh Rawat, Pastry Chef, JW Marriott Mumbai Sahar by bondFebruary 28, 2017November 22, 2021 (NULL)
Posted inF&B Chefs should keep it simple, fresh and let their creations speak for themselves – Manav Koul, Executive Chef, Sofitel Mumbai BKC by bondFebruary 28, 2017November 22, 2021 (NULL)
Posted inF&B Story-driven restaurants that create experiences will become increasingly important in a fiercely competitive market – V Vijaykumar, Executive Chef, Radission Blu Resort Temple Bay, Mamallapuram by bondFebruary 24, 2017November 17, 2021 (NULL)
