Rakesh Sethi, Corporate Executive Chef, South Asia – Radisson Hotel Group, sets the food trends for 2024.
F&B
Posted inF&B
Tech Edge to ESG
Technology is helping hoteliers achieve their Environmental Social Governance (ESG) goals in the F&B space in several different ways
Posted inOperations
Ashish Sharma is now the Food and Beverage manager at Aloft New Delhi Aerocity
Sharma brings with him a varied experience of over 18 years in the hospitality industry
Posted inF&B
The Masala Story launches its third cloud kitchen in North India
After opening cloud kitchens in New Delhi and Gurugram, the company has set up an outlet in Noida to serve North Indian cuisine
Posted inBusiness
About 60%-70% of Mumbai’s restaurants have re-opened, which are operating at 50% capacity: Pradeep Shetty, Senior VP, HRAWI
The constantly changing timing restrictions for Maharashtra’s hospitality sector is spawning uncertainty amongst restaurateurs and F&B outlets.
Posted inBusiness
Exclusive Interview with Nicholas Dumbell, GM, The St. Regis Mumbai
Understanding that a team is as strong as its weakest link, Nicholas Dumbell, GM, The St. Regis Mumbai outlines why associates at the hotel clocked up over 1500 hours of training since the lockdown
Posted inBusiness
PETA titled Hyderabad as the ‘Most Vegan-Friendly City’ of India
The biryani capital earned the title for its top-notch vegan restaurants, dessert offerings and vegan community
Posted inF&B
Here’s how table reservation apps are enabling hotels to reach out to new consumers, boosting both footfalls and revenues
Stretching the technology driving dining experiences are reservation apps such as Dineout, EazyDiner, Clicktable and Table Grabber, who are encouraging people to step out of homes and dine in a restaurant
Posted inF&B
Coffee experiences within hotels have had an image makeover, leading to higher ROIs
Even your average hotel today offers a myriad coffee choices
Posted inF&B
Global cuisines offered by specialty restaurant ensures that cult classics and new entrants draw in patrons and drive revenues
Over the years, F&B has begun contributing huge amounts to a hotel’s revenue stream, amounting to almost 35 to 50% of the bottomline