Food and Beverage
Posted inF&B
Roundtable interview with Dipankar Biswas, Food & Beverage Manager, Howard Johnson by Wyndham Bengaluru Hebbal
He sheds light on the latest trends in the F&B domain, the hotel handling food wastage and his thoughts on leasing cloud kitchen during non-peak hours
Posted inF&B
Indulge in the 1930’s classic signature dishes at The Imperial New Delhi brunch
Sr. Executive Sous Chef Rakesh Kumar has brought in a palette of sights, sounds textures and aroma's at the1911 Restaurant
Posted inOperations
Roundtable interview with Dipesh Sinha, F&B Manager, Fairfield by Marriott Mumbai Airport
He shares insights on the training and development being taken up by the hotel for the F&B division, the hotels leasing their F&B spaces to standalone, marquee restaurant brands on a revenue share model and more..
Posted inOperations
Roundtable interview with Mahiul Islam, Director of F&B, Sheraton Grand Bangalore Hotel at Brigade Gateway
He shares insights on the change in F&B trends since the pandemic, the hotels leasing their F&B spaces to standalone marquee restaurant brands on a revenue-share model, the training and development aspect of the hotel, and more...
Posted inF&B
The first artistically crafted rye malt and peated malt whiskies make a debut in India
Peated malts have long been favored by a large section of Indian consumers, and The Cigar Malt aims to target this group of drinkers
Posted inF&B
CinCin introduces their own sparkling wine – Limon SpritzÂ
Made using the finest lemons, this fresh and zesty wine is a product of The Fratelli vineyards, one of the largest vineyards in India
Posted inOperations
Roundtable interview with Narasinh Kamath, Executive Chef, DoubleTree by Hilton Goa – Panaji
He talks about the latest trends in the F&B domain, the untapped opportunities that DoubleTree by Hilton Goa - Panaji can explore when it comes to utilizing their existing F&B infrastructure, cloud kitchen requirements in peak hours, and more..
