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Shaping the future of hospitality designs

by Sayli MohiteJanuary 30, 2023January 29, 2023

In conversation with Jeril Varghese, Chief Engineer, ITC Mughal, A Luxury Collection Resort & Spa, Agra, where he talks about the current trends in hospitality designs, sustainability initiatives, fewer trends which he does not wish to continue in 2023, and more

Sustainable, unique, wildlife-filled will be the buzzwords!

by David Evans, Joint CEO, CollinsonJanuary 25, 2023January 25, 2023

David Evans, Joint CEO, Collinson, sets the travel trends for 2023

“If resorts come up in great, undiscovered destinations, travellers will follow!”

by Staff WriterJanuary 20, 2023January 20, 2023

Budget speak with Akanksha Lamba, Co-Founder and Senior Vice President, Operations, The Postcard Hotel

F&B

How OTT platforms influence food menus in restaurants

by Debaditya Chaudhury, MD, Chowman Hospitality Pvt LtdJanuary 18, 2023January 17, 2023

10 ideas for Hotel General Managers to motivate their team

by Gorav Arora, General Manager, Novotel Mumbai Juhu BeachJanuary 5, 2023January 7, 2023

Choose the right flooring option for Hotels and restaurants

by Minal Somany, Brand Custodian, Somany CeramicsDecember 29, 2022December 28, 2022

What can you do with a hospitality management degree?

by Pratik Kumar, Content Writer, Analyst and Strategist.December 26, 2022December 26, 2022

Environmental sustainability is vital for the food and beverage industry

by Dr Mukesh Kwatra, founder of Smiling TreeDecember 26, 2022December 26, 2022

Redefining sustainable experiences in hotels

by Staff WriterSeptember 16, 2022September 16, 2022

In conversation with Gaurav Bhagi, Cluster General Manager - North India, Vita Stays.

F&B

Food design- the secret ingredient in the catering industry

by Sarita Bazaz, Founder, The Food AffairsSeptember 7, 2022September 9, 2022